Timothy Maxsons Oyster And Chanterelle Pudding Food

TIMOTHY MAXSON'S OYSTER AND CHANTERELLE PUDDING

Steps:

• Preheat the oven to 450 degrees.
• Slice the oysters into bite-sized pieces. Combine with the lemon juice and the chives in a large bowl and set aside.
• Melt two tablespoons of the butter in a frying pan over medium heat and gently saute the mushrooms until they have given off their liquid (about five minutes). Drain, reserving the liquid in a bowl. Set the mushrooms aside.
• In the same frying pan, melt two more tablespoons of the butter over medium heat. Saute the red peppers, scallions, shallots and garlic until soft. Add the sausage and brown it gently. Add the sausage mixture and the mushrooms to the bowl of oysters. Add the minced parsley and mix well.
• In a large bowl, beat the eggs with a whisk or fork, then beat in the heavy cream. Stir in the corn bread and season with salt and pepper to taste. Gently fold into the sausage, mushroom and oyster mixture. If the mixture seems too thick, add some of the mushroom juices or a tablespoon or two of heavy cream. The consistency should be that of a cake batter.
• Butter a shallow casserole dish, such as a nine-inch-square baking dish, with the remaining tablespoon of butter. Spoon in the mixture; there should be enough to fill the dish just to the top.
• Lower the oven to 350 degrees, put the dish in immediately and bake for 30 to 40 minutes, until the mixture has set. Remove from the oven and let stand for 15 minutes before serving.

SCOTIAN LOBSTER CHOWDER

Steps:

• Place a large heavy stock pot or soup kettle over medium-low heat; add bacon and 1 teaspoon butter. Sauté until bacon yields its fat and is crisp on edges. Add potatoes, leeks and 1 1/4 cups water. Cover and simmer until potatoes are tender, about 10 minutes, then remove from heat.
• In a separate kettle large enough to hold six lobsters, put about 2 inches water. Place over high heat to bring to a rapid boil. Add lobsters and cover pot. Return to a boil and boil for 4 minutes. Immediately add cold water to pan to stop cooking, then drain. Immerse lobsters in cold water until cool enough to handle.
• Place a fine-meshed sieve over a large bowl, and break lobsters open over sieve, draining out and reserving all body liquids. Break claws and tails from bodies, and pull apart body sections. Break open carapace and remove any red coral or greenish tomalley, pushing this through sieve using a wooden spoon. Add liquid from bowl to potato mixture, and place over low heat to bring to a gentle simmer.
• Extract lobster meat from claws and tails, and cut into chunks. Put in a skillet with remaining butter and place over medium-low heat, stirring until meat becomes opaque. Scrape meat and butter into chowder pot. Cover, and continue to simmer gently for 20 minutes. At this point, if desired, chowder may be removed from heat and cooled to room temperature, then covered and refrigerated for up to 8 hours.
• To serve, bring chowder to a simmer. Add corn and simmer about 2 minutes. In a small saucepan over medium-low heat, simmer cream for 2 to 3 minutes, then add to chowder. Season to taste with salt and pepper, and ladle into warm bowls. Serve hot.

MUSHROOM SOBA (BUCKWHEAT NOODLES) WITH FOUR-MUSHROOM SAUCE

Steps:

• Wash all mushrooms and pat dry. Remove stems, and cut all mushrooms (except enoki garnish) into bite-sized pieces.
• Melt butter in a large skillet. When butter is hot, add the mushrooms, except the enoki, and saute over medium-high heat for a few minutes. Add soy sauce, sake and dashi. Reduce heat to low, cover, and cook 15 minutes. Add more dashi if necessary.
• Bring an ample amount of water to a boil. Add the soba, stir well and cook until al dente. Drain in a colander, and transfer to serving bowl.
• Pour mushroom sauce over the soba and toss well. Garnish with enoki tops and chopped parsley.

DEERFIELD INN INDIAN PUDDING

Steps:

• Scald milk in top half of a double boiler. Whisk in sugar, molasses and cornmeal and cook, stirring frequently, until mixture thickens, about 20 minutes.
• Melt butter and set aside to cool slightly. Beat eggs, then beat in spices. When butter is cool enough to add to eggs without cooking them, beat butter in until you have a homogeneous mixture.
• Preheat oven to 350 degrees. Butter an 8-inch round ovenproof ceramic or glass souffle dish. Add cornmeal mixture to eggs, bit by bit, until the two are thoroughly incorporated.
• Pour into the souffle dish and place in oven. Bake 35 minutes or until pudding is set.
• Serve pudding immediately, or at room temperature, garnished if desired with vanilla ice cream or with cinnamon-flavored whipped cream.

SUMMER PUDDING LYN HALL

Steps:

• Line bottom and sides of a 4-cup mold with bread slices, or prepare 4 individual molds.
• Dissolve gelatin in water over low heat, and stir in 1 tablespoon lemon juice. Strain gelatin liquid.
• Reserve a few well-formed fruits for garnish. Add strawberries, raspberries and blackberries to a saucepan with the gelatin, and stew gently until tender, 1 to 2 minutes.
• Spoon half the fruit over the bread in the mold. Place another layer of bread slices on top of the fruit, add remaining fruit, and finish with a final layer of bread. Make a hole in the center and pour in any remaining fruit juice.
• Cover with a plate and weight down. Refrigerate until set, 2 to 3 hours or longer.
• To make the raspberry sauce, sieve the raspberries, mashing them with wooden spoon to extract juice. Mix with sugar and the remaining tablespoon lemon juice. Spoon over pudding just before serving. Garnish with berries.

BAKED FISH EN PAPILLOTTE

Steps:

• Preheat oven to 450 degrees.
• Use about a third of the olive oil to smear on the parchment or foil. Place the fillet on the oiled surface, and sprinkle the rest of the oil on top. Strew the lemon rind and capers over the top, and sprinkle with freshly ground pepper to taste.
• Draw the sides and ends of the paper or foil up over the fish to form a loose packet. Crimp the edges together to make a tight seal.
• Place the fish on a tray or cookie sheet. Place in the oven, and bake for 10 minutes. Serve the whole packet on a dinner plate; diners open their packets at table. Garnish with watercress.

CHANTERELLE AND PARMESAN OYSTERS

Steps:

• Preheat broiler. In a small skillet, melt butter over medium heat. Add shallots and cook for 1 minute. Stir in chanterelles and lemon juice and cook, until the chanterelles release their liquid, about 1 minute. Stir in parsley and creme fraiche. Season with pepper.
• Scrub reserved oyster shells and dry. Place an oyster in each shell and spoon about 1/2 teaspoon of the chanterelle mixture onto each oyster. Sprinkle with cheese. Place oysters in a heatproof dish and broil about 6 inches from heat source until bubbly, about 2 minutes. Serve immediately.