|Bouillon de Champignons Comme un Cappuccino|
Gael Greene was New York Magazine's famed restaurant critic for over 30 years and the Insatiable Critic columnist. Sh She created her image as the mysterious woman with the hat covering her eyes when she was reviewing a restaurant since she wanted to be able to subsequently venture to a restaurant when she wasn't working and not be recognized.
She co-founded Citymeals-on-Wheels with James Beard in 1981 and continues to remain a force serving as board chair. Greene made a significant impact on the city of New York through her work with the organization, rallying food world peers to make a commitment to help feed the city's homebound elderly. Citymeals, the largest public/private partnership in the country, has raised over $220 million in its twenty-eight year history to help feed the city's frail elderly.
She is a New York Times best selling author. Her latest book is a memoir, Insatiable, Tales from a Life of Delicious Excess, which was published in April 2006.
She is neither chef nor cookbook author but has earned her place on "the list' of Gourmet Lives 50 Women Game Changers for her role. Our group began this journey of chronicling recipes from the Gourmet Live's list of 50 Women Game Changers back in June. Whether you agree or disagree with the authors chosen fifty on the list of 50 Women Game Changers and their order it has been an enjoyable and creative outlet to cook from the masters and those we admire with a group of dedicated ladies. There have even been a few successful bloggers on "the list". We have checked out books from the library, borrowed cookbooks from friends, surfed the Internet and browsed our own cookbook collections seeking that one recipe that will highlight that weeks outstanding woman. This group is spearheaded by my favourite well-travelled blogger Mary of One Perfect Bite who invited bloggers to travel along on this culinary journey throughout the year.
What have we been up to with this weeks Game Changer...
Susan of The Spice Garden
Taryn of Have Kitchen, Will Feed -Chocolate Wickedness
Heather of Girlichef - Orange Pour Cake
Miranda of Mangoes and Chutney - Bubby's Watermelon Lemonade
Jeanette at Jeanette's Healthy Living - Kung Pau Chicken with Walnuts
Kathleen Van Bruinisse at Bake Away with Me -Scallop Pasta
Linda of There and Back Again - Moms Macaroni and Cheese
Barbara of Moveable Feasts - Blueberry Pie with Orange Pecan Crust
Mireya - My Healthy Eating Habits - Apple Crisp
Veronica of My Catholic Kitchen - Bubby's Watermelon Lemonade
Claudia of Journey of an Italian Cook - Asparagus with Sabayon Sauce
Alyce of More Time at The Table - Corn Soup with Sautéed Scallops and Bacon
Amrita of Beetle's Kitchen Escapades - Lemon Glazed Tea Cakes
Martha at Simple Nourished Living - Morning After Orange Fruit Soup
Jill at Saucy Cooks - Pineapple Mango Upside Down Cake
Sarah at Everything in the Kitchen Sink
Michelin three-star chef Alain Chapel wowed author Gael Greene with this innovative "cappuccino", a rich, earthy soup made with mushrooms. To foam the broth, use the
steamer attachment on a cappuccino machine, or froth it in a blender. I have a small
hand heeled frother which worked quite well also. I removed about 1/2 cup of the hot
broth and put it in a cup. Frothed it and topped each tea cup of _cappuccino with froth!
I have had this recipe on my "bucket list" of recipes to make for quite some time since
I first spied it in Saveur magazine.For a presentation that will wow your guests this is
highly recommended. Your can use whatever mushrooms are in season in your area.
We are experiencing the magic of morels.
**Bouillon de Champignons Comme un Cappuccino (Mushroom Cappuccino)**6 tablespoons butter
1 lb. button mushrooms, halved
8 oz. mixed mushrooms, such as oyster, shiitake, and blue foot,thinly sliced, trimmings reserved
1 oz. dried shiitake mushrooms
1 1⁄2 cups heavy cream Kosher salt, to taste
Cayenne pepper, to taste 12 crayfish tails, cooked and shelled, or 4 oz. cooked lobster meat, cut into bite-size pieces
4 sprigs fresh chervil or tarragon leaves
Heat 3 tablespoons butter in a 3-qt. high-sided skillet over medium heat. Add button mushrooms and mushroom trimmings and cook, stirring often, until they release their liquid, about 10 minutes. Add 3⁄4 oz. dried shiitakes and 4 cups of water; boil. Reduce heat to medium-low and simmer until liquid has reduced to 3 cups, about 10 minutes. Set a fine-mesh strainer over a 2-qt. saucepan.
Strain broth, pressing mushrooms with the back of a spoon to extract liquid; discard solids. Add cream to mushroom broth and bring to a boil. Reduce heat to medium-low and simmer until flavours meld, about 10 minutes. Season broth with salt and a pinch of cayenne and set aside.
In a spice grinder, grind remaining dried shiitake mushrooms to a fine powder.Transfer mushroom powder to a small skillet over medium-high heat and toast, swirling pan constantly, until fragrant, about 5 minutes. Transfer mushroom powder to a small bowl; set aside.
Heat remaining butter in the skillet over medium heat. Add mixed mushrooms, season with salt, and cook, stirring gently, until tender, 4–5 minutes. Add crayfish, season with salt, and cook until hot. Remove pan from heat and set aside.
To serve, foam reserved broth on high speed in a blender or with the steamer attachment on an espresso machine. Mound crayfish mixture in 4 teacups or small bowls, and ladle in broth. Spoon foam on top, dust with mushroom powder, and garnish with chervil.