Pommes de terre a l'etouffée Master Recipe

"Take some potatoes of a not too floury kind, peel them and cut them in pieces the size of half a matchbox. Melt some butter in a saucepan, put in your potatoes and the lid on the saucepan, and cook on a moderate fire, stirring occasionally with a wooden spoon. Do not be afraid in stirring to break the potatoes, and add more butter if necessary; there must be lots of butter which sinks in the potatoes. At the end of the process, which must be finished on a quicker fire, sprinkle with salt your potatoes, which will be at the same time neither sautées nor roasted, but crisp and golden and deliciously soft and buttery inside."

X. Marcel Boulestin

What Shall We Have Today?

1931

We don't peel the potatoes, generally.

10 February 2019

Blood Orange Sherbet

250g blood orange juice (1 large and 3 small)
100g buttermilk
5g citric acid
300g milk
100g cream
150g sugar
100g tapioca syrup
10g blood orange zest
5g tapioca starch

Whisk together juice, buttermilk, and citric acid and chill.

Measure milk into 4qt heavy saucepan. Remove 2T and whisk together with tapioca starch in a small bowl. Set aside.

 Boil milk, cream, sugar, and tapioca syrup 4 minutes. Remove from heat and whisk in tapioca starch. Stir in zest, cover, and infuse 30 minutes. Strain and chill. Mix base with juice mixture and cure at least 4 hours.

9 February 2019

Obsidian Executive Chef Stout Ice Cream

640g whole milk (2 2/3c) ($2.87/2qt = $0.96)
2oz cream cheese, softened ($2.09/8oz = $0.52)
1/8 tsp fine salt (1g)
360g heavy cream (1.5c) ($3.29/pt = $2.47)
150g sugar (3/4c) $2.97/4# = $0.25)
85g tapioca syrup (1/4c)  ($20/32 fl oz =
15g Caribou Obsidian coffee beans, coarsely ground (2T + 2tsp) ($10/# = $0.33)
160g Souris River Brewing Executive Chef Imperial Stout (11% ABV) (2/3c)  ($18/64oz = $1.59)
5g tapioca starch (1tsp)

Whisk together cream cheese, and salt and set aside. Measure milk into 4qt heavy saucepan. Remove 2T and mix with tapioca starch in a small bowl and set aside. Add cream, sugar, and tapioca syrup to saucepan and bring to a boil. Boil 4 minutes.  Remove from heat, stir in tapioca starch solution, add coffee grounds, and let steep 5 minutes. Strain into cream cheese bowl and whisk til smooth. Cool, stir in stout, and cure at least 4 hours.

3 February 2019

Mushroom Ketchup (Savory Sweet, halved, modified)

3/4# cremini mushrooms, sliced
1T salt
1/2oz dried porcini mushrooms
1c boiling water
1/8c coarsely chopped shallot
1/2T coarsely chopped garlic
1/2c cider vinegar
1/4c sugar
1tsp ground allspice (jamaica pepper)
1/4tsp ground ginger
1/8tsp ground cloves
1/8tsp ground cinnamon
1/4tsp ground mace
1/2T smoked paprika

Macerate creminis and salt 8-12 hours.

Soak porcinis in boiling water for 30 minutes, reserving 1/2c of the water.

Rinse salted creminis and drain well.

Whizz shrooms, garlic, and shallot. Tip into 10" saute pan.

Stir vinegar, sugar, reserved soak water, and spices into pan. Bring to a boil, reduce heat and simmer until thick and most of the liquid has evaporated. Add water if too dry. Adjust seasoning. Sieve* and jar. For best flavour, allow to rest a couple of weeks.

*We blenderized it and barely got the cup and quarter stated. I'm not sure how thoroughly these recipes have been tested.

2 February 2019

Mushroom Risotto with Peas

2c water
1/2oz dried porcinis
1 onion, chopped
10oz cremini mushrooms
2 cloves garlic
1 1/2c Arborio rice
1/2c dry white wine
1c thawed peas
50g parmesan

Steep porcinis in hot water for 5 minutes. Drain & chop shrooms, reserving water. Saute onion. Add shrooms and garlic. Stir in rice and let it toast for a few minutes. Add wine, cook til evaporated. Add water, bring to high pressure and cook 6 minutes, quick release. Simmer a bit longer if needed.Stir in peas and parmesan.