NUTMEG and MACE are Sister Spices.
Mace resembles nutmeg, but is more pungent. It is the traditional spice for pound cake, but is also enhances the taste of cherry pie, chocolate dishes, and whipped cream. It is very good, indeed, in seafood and fish sauces, or in chicken fricassees, or French pot roast. But since it is on the potent side start - as with all spices - with a pinch when experimenting, adding more if a fuller flavor is desired.
Showing posts with label Cognac. Show all posts
Showing posts with label Cognac. Show all posts
French Pot Roast - Boeuf à la Mode
Creamy Mushroom Soup
Adapted from Williams-Sonoma
Ingredients:
- 6 cups chicken stock
- 2 oz. dried chanterelle or porcini mushrooms
- 4 Tbs. unsalted butter
- 5 Tbs. minced shallot
- 1 1/2 lb. baby portabella or white button mushrooms, brushed clean and coarsely chopped
- 1/4 cup cognac (optional)
- 2 Tbs. all-purpose flour
- 1/2 cup heavy cream
- salt and freshly ground pepper, to taste
- rosemary leaves for garnish (optional)
- black truffle oil for garnish (optional)
Directions:
In a small saucepan over medium-high heat, warm 2 cups of the stock. Add the porcini, remove from the heat and let stand for about 20 minutes. Using a slotted spoon, transfer the chanterelle or the porcini to a cutting board and coarsely chop. Line a fine-mesh sieve with a double layer of cheesecloth. Strain the soaking liquid and set aside.
In a stockpot over medium heat, melt the butter. Add the shallot and sauté until soft, about 5 minutes. Add the porcini and button mushrooms and cook, stirring, until most of the liquid has evaporated, 5 to 7 minutes. Add the cognac and cook until the liquid has evaporated, about 2 minutes. Sprinkle with the flour and stir to coat. Stir in the mushroom soaking liquid and the remaining 4 cups stock. Reduce the heat to low and simmer, stirring occasionally, for about 30 minutes.
Working in batches, puree the soup in a blender until smooth, then return the soup to the pot. Stir in the 1/2 cup cream and season with salt and pepper. Ladle the soup into warmed bowls. Garnish with rosemary leaves and drizzle with black truffle oil.
