Mushroom Veloute With White Truffle Sabayon Food

COFFEE SABAYON

Steps:

• Steep instant espresso in boiling water and cool to room temperature. Mix with 4 egg yolks, and sugar and set in the top of a double boiler. Beat with an electric beater until mixture is thick and fluffy. Beating constantly, pour the rum into the egg yolk mixture in a slow thin stream and continue beating until mixture almost triples in volume; this may take 10 minutes or so.
• To serve, spoon mixture into balloon wine glasses or goblets, or chill for 30 minutes and serve as a sauce over ladyfingers or angel food cake.

PAN PERDU WITH WHITE TRUFFLE

Steps:

• For the brioche: In a standing mixer bowl with hook attachment, add the yeast. Add the flour on top, then add 5 tablespoons sugar and salt. Slightly beat 4 eggs and add to the bowl and mix until dough comes together and becomes elastic. Add the butter and mix until the dough slaps the sides of the bowl. Wrap with plastic wrap and refrigerate overnight. Roll into a single loaf and place in a loaf pan. Proof until double in size, about 45 minutes.
• Preheat the oven to 350 degrees F.
• Bake the loaf until golden brown and a skewer inserted in the middle comes out clean, about 45 minutes to 1 hour.
• For the French toast batter: In a medium saucepan, add the milk, half-and-half, and 1/2 cup of sugar, cook on medium-low heat. In a large bowl, whisk together the remaining 2 eggs and 1/2 cup of sugar. When the milk mixture simmers, whisk a little milk mixture into the eggs to temper it. Whisking constantly, pour the remaining milk mixture into the eggs. Transfer the bowl of batter to an ice bath to cool.
• In a large skillet, heat some butter and a little honey on medium heat. Slice the brioche into serving slices. Dip the brioche in the batter and fry in butter and honey to a golden brown on both sides.
• For the port poached figs: In a medium saucepan, combine the port, sangeria, vanilla beans and seeds together, bring to a simmer on medium-low heat. In a small bowl, mix 1 tablespoon sugar with the pectin and add to the boiling liquid. Cook for 5 minutes to activate the pectin and thicken the juice. Place the figs in a large bowl and pour the port mixture over the figs and let macerate for at least 24 hours, refrigerated.
• To serve, spoon 2 figs onto each dish and drizzle the fig sauce. Place slices of cooked briohe on the side and garnish top with truffle shavings.

WHITE MUSHROOMS AND SPINACH

Steps:

• Heat a large saute pan or cast iron pan over medium heat. Add the olive oil and the mushrooms. Season with salt and pepper, to taste, and add the thyme and the garlic and saute. Cook until the mushrooms are tender and a lot of the liquid has evaporated from the bottom of the pan, 6 to 8 minutes.
• Add the Marsala and cook until the flavor of the alcohol has mellowed considerably, 3 to 5 minutes. Remove and discard the sprigs of thyme and the garlic. Shut the heat off and stir in the spinach leaves so they wilt slightly. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.

WHITE TRUFFLES

Steps:

• Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop. Preheat the oven to 350 degrees F. With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature. Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water. Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.
• Note: This recipe has been updated and may differ from what was originally published or broadcast.

MUSHROOM VELOUTE (MUSHROOM SOUP)

Steps:

• Prepare a veloute base by cooking the onion in a 4 quart pot over medium heat. Stir almost continuously to prevent browning.
• When the onion turns translucent (after about 10 minutes), add the flour.
• Stir over medium heat for 5 minutes more to cook out the starchy taste.
• Add the Madiera (or sherry) and broth.
• Whisk the soup to get rid of any lumps, and bring it to a simmer.
• Simmer for 5 minutes.
• Put the mushrooms in a blender and add 1 cup of the hot soup base.
• Blend the mushrooms on high speed for about 2 minutes. (Add a little more of the soup base, if necessary, to get them moving.).
• Put a strainer over the pot and pour the contents of the blender through it, into the the pot with the rest of the base.
• Add the cream. (If you want the soup perfectly smooth, strain it through a medium or fine mesh strainer.).
• Bring the soup back to a simmer and season it with salt and pepper.
• Ladle it into hot bowls and put a dollop of whipped cream on each serving.