Fish Stock from Culinary Fundamentals

Yield: 1 gallon

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall


Ingredients:

11 pounds Fish bones
1 pound White mirepoix, thinly sliced
10 ounces Mushroom stems and pieces (optional)
4 quarts Cold water
1 quart Dry white wine
1 each Sachet d'épices
Salt (optional), as needed

Process:

1. In a large stockpot combine the bones with the cold water, white mirepoix, sachet, and salt (if using). Simmer gently for 30 to 45 minutes, skimming the surface as necessary.

2. Strain the stock. It may be used now or it may be rapidly cooled and stored for later use.

Fish Fumet from Culinary Fundamentals

Yield: 1 gallon

Notes: *Add other aromatics to the sachet, if appropriate, such as dill (seeds or fresh stems), fennel seeds, or tarragon.

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall


Ingredients:

4 fluid ounces Canola oil or clarified butter
11 pounds Fish bones
1 pound White mirepoix, thinly sliced
10 ounces Mushroom trimmings (optional)
4 quarts Cold water
1 quart Dry white wine
1 each Sachet d'épices, *see notes
Salt (optional), as needed

Process:

1. Heat the oil or butter in a large rondeau and add the bones, white mirepoix, and mushrooms (if using).

2. Cover the pot and sweat the bones and mirepoix over medium heat for 10 to 12 minutes until the mirepoix is soft and the bones are opaque.

3. Add the water, wine, sachet, and salt, (if using) and bring to simmer.

4. Simmer for 35 to 40 minutes, skimming the surface as necessary.

5. Strain the stock. It may be used now or it may be rapidly cooled and stored for later use.

Mushroom and Asparagus Pasta

Mushroom and Asparagus Pasta

By Skip Graden in Central Illinois Vegans and Vegetarians 

This is a replication of Healthy Choice: Portabella Marsala Pasta, if you would like to try this, I would appreciate anyone willing to be my test kitchen.  I just ask for your honest feed back and any suggestions you may have.  Also any pictures of the process from start to finish would be much appreciated.

Servings: 6

Categories: Vegan

Source: To Vegan or Not to Vegan

Copyright: Self

3 medium Shallots, minced or small dice

1 large Red Bell pepper, diced small

2 cloves Garlic, crushed and minced

2 tablespoons olive oil, more if needed

1/2 teaspoon Sea Salt, Season to taste

1/4 teaspoon fresh ground black pepper, Season to taste

1/8 teaspoon crushed red pepper flakes, Season to taste

8 ounces porcini mushroom, diced/reconstituted and rough chopped of using dried and reserve liquid

1/2 cup Marsala wine

1/2 cup vegetable stock, or use liquid reserved from dried mushrooms

1 pound Asparagus, blanched/shocked cut into 2" lengths

2 tablespoons parma Vegan Parmesan, reserve half

16 ounces whole wheat pasta, Penne or Wide Noodles

2 tablespoons fresh parsley, minced fine

1. Prepare pasta as directed on box and shock and hold

2. Prepare Shallots, red pepper, garlic, mushrooms, and asparagus.  Blanch and shock asparagus and hold.

3. Heat 2 tablespoons of oil in a large saute' pan and saute' shallot and red pepper 3-4 minutes until shallot is translucent.  Add garlic and saute' until fragrant.

4. Add mushrooms, saute 3-4 minutes until juice is released.

5. Add Marsala and either vegetable stock or mushroom liquid.  Cook until liquid is reduced by approximately half and add asparagus and toss in pasta and parmesan.Season to taste with Salt, pepper, pepper flakes and any other seasoning desired.

6. Garnish with additional parm and parsley.

Cooking in American Regional Cuisine - Maple-Soy Ozark Trout & Brussels Sprout with Mushrooms

 Maple-Soy Ozark Trout &   

Brussels Sprout with Mushrooms

MAPLE-SOY GLAZED

OZARK TROUT

Yield: 6

INGREDIENTS:

            4 ea                  Pan-dressed trout

            ½ tsp               Salt

            ¼ tsp               Ground black pepper

            1/3 cup                        All-purpose flour

            1 ½ tsp                        Butter

            1 tblsp             Vegetable oil

            ¼ cup              Maple syrup

            4 tsp                Soy sauce

            4 tsp                Sesame seeds

METHOD:

1.      Rinse the trout well in cold water.

2.      Combine the salt, pepper, and flour in a shallow pan.  Dredge the trout in flour and shake off any excess.

3.      Heat the butter and oil in a skillet over high heat until very hot.  Add the trout and reduce to medium-high heat.  Sauté without moving on the first side for about 4 minutes, or until the skin is golden brown.  Turn the fish once and finish cooking on the second side for another 3-4 minutes.

4.      Remove the trout from the skillet and keep warm.  Add the maple syrup and soy sauce to the pan.  Increase the heat to high and reduce the mixture until thickened, about 2 minutes.

5.      Return the trout to the skillet and turn to coat evenly with maple-soy glaze.

6.      Serve trout sprinkled with sesame seeds.

BRUSSEL SPROUTS WITH MUSHROOMS

Yield: 6

INGREDIENTS:

            24 oz               Brussels sprouts

            2 oz                 Bacon, diced

            4 oz                 Butter

            4 oz                 Onion, cut into small dice

            1 tsp                Garlic, minced

            6 oz                 Mushroom, quartered

            To taste           Salt and black pepper

           

METHOD:

1. Trim the bottom of the Brussels sprouts and score an X into the bottom of each one with a pairing knife.
2. Cook the Brussels sprouts in boiling water until tender in the center.  Shock.
3. Sauté the bacon over medium-high heat in sauté pan until it is crisp.
4. Add the butter, onions, and garlic and sauté for approximately 5 minutes or until the onions are translucent.
5. Add the mushrooms and sauté for an additional 5 minutes or until the mushrooms are cooked.
6. Cut the Brussels sprout in half and add to the onions and mushrooms.
7. Season to taste with salt and pepper and sauté until thoroughly heated.

HAM TETRAZENEE

Graden Family Farm est. 1872

This is from my families cookbook that my mother put together many years ago...  

My Grandmother made this every family holiday by request as my mother, aunts, and many others tried to make it but it never seemed to be as good as Grandma's.  One year, she had me come over when I was a teen and showed me how to make it.  I think that I have come pretty close to Grandma's and have shared this recipe with a few people and they have all loved it.

So I share this family secret with you all, enjoy!

HAM TETRAZENEE

(Grandma Graden)

1/4 cup finely chopped onion      

1/2 cup melted butter     

1/2 lb. fresh mushrooms sliced

1/3 cup flour                  

2 cups milk 2 cups half n half 

2 T. cooking cherry (optional)

1/4 tsp. salt          

dash of garlic salt & pepper        

3/4 shredded Parmesan cheese

1 (7 oz.) pkg. spaghetti cooked         

2 cups small thinly sliced cooked ham pieces

Directions:

Sauté onion in butter until transparent.  

Add mushrooms and cook until tender.  

Blend in flour.  

Stir in milk and half n half slowly, so it doesn't lump.  

Continue stirring until mixture is smooth and thickened.  

Add sherry, salts, and pepper.  

Mix together 1/2 cup shredded Parmesan, spaghetti in bottom of 2 qt. greased shallow baking dish.  

Cover with alternative layers of sauce and ham ending with sauce.  

Sprinkle with remaining cheese over top.  

Cover and bake in moderate oven (325 degrees) until bubbly around edges for 20-25 minutes.  

Makes 6 to 8 servings or more.

(When doubling use a 2 lb. box.)

I dug this up and posted it last night cause a friend of mine that lives down in the Gulf was looking for something to make with some ham she had and needed to use.  Today she posted a pic of what she ended up with and I am going to share it here.  She ended up adding Peas to it and thought it was really good.  I am looking at it like my Chef Instructor would and thought what is it missing?  Some red, right!  I think some Red Bell Peppers, roast and diced into small dice would compliment it and provide the red it needs...

Picture compliments of Lisianna Emmett

Ham Tettrazini

This is a family favorite, that we all used to beg my Grandma Graden to make for every family dinner! We could definantly count on having it almost every Easter. I think we all at one time or another went and made it with my Grandmother. Others tried to make this dish but it was never the same as when Grandmother made it! I enjoy making it and have shared it with others here in St Louis and it has always been well recieved!

I would suggest to use fresh fresh fresh! If you have any questions on how to prepare this feel free to ask!

Ham Tettrazini

From the Kitchen of Louise Graden

(I think she clipped it from a newspaper, when she first married my Grandpa)

1/4 cup finely chopped onion

1/2 cup melted butter

1/2 lb. fresh mushrooms sliced

1/3 cup flour

2 cups milk

2 cups Half n Half

2 T. cooking sherry (optional)

1/4 tsp. salt (I use Sea Salt)

dash of garlic salt & pepper

3/4 shredded parmesan cheese

1 (7 oz.) pkg. spaghetti cooked (I use Whole Wheat)

2 cups small thinly sliced cooked ham pieces

Sauté onion in butter until transparent. Add mushrooms and cook until tender. Blend in flour. Stir in milk and half n half slowly, so it doesn't lump. Continue stirring until mixture is smooth and thickened.

Add sherry, salts, and pepper. Mix together 1/2 cup shredded parmesans, spaghetti in bottom of 2 qt. greased shallow baking dish. Cover with alternative layers of sauce and ham ending with sauce. Sprinkle with remaining cheese over top.

Cover and bake in moderate oven (325 degrees) until bubbly around edges for 20-25 minutes.

Makes 6 to 8 servings or more.(When doubling use a 2 lb. box.)