Wild Mushroom Chowder
Potato Confit, Prairie Grains
Rooftop Honey/Port Foam
Crisp Cheese Stick
My portable set-up.This is relatively small and simple compared to some of the 25 other chefs at the event. A trick to a smooth "outside" event is to keep everything as orderly and simple as possible.
The Fairmont Royal York Executive Chef David Garcelon
FoodShare is an organization that has the overall goal of "Good Healthy Food For All".
They approach this vision through every link on the food chain.
The Royal York was all too happy to be a part of a fundraising evening February 25th to help FoodShare turn their vision into reality. I had the opportunity to attend and help out.
Wild Mushroom Chowder
Yield: 1lt.
Ingredients:
Butter - 2 Tbs.
Northern Woods Mushrooms (Oyster, Shitake, Lions Mane) Rough Chopped- 1lt.
White Mirepoix Rough Chopped (2 Onions, 1 Celery, 1 White Leek, Garlic)
Veg Stock - 1lt.
Aromatics Sachet (Bay Leaf, Peppercorn, Thyme)
35% Cream - To Finish
Truffle Oil - TT
Salt - TT
Method:
1) Melt the butter in a soup pot. Sweat the mirepoix and mushrooms on Med/High heat until the onions become translucent and the mushroom wilted. Cover with Veg Stock, drop in the sachet, and let simmer for 1 hour.
2) Remove the sachet, and ladle excess stock from the soup (Leave just enough to cover the mirepoix/mushrooms). Reserve the excess liquid just in case.
3) Using a blender, food processor, or hand blender, blend the crap outta the soup for at least 3 minutes. I then strain the pureed liquid through a fine chinois, but it's optional.
4) Whisk in the 35% Cream (about 100ml) until it's at a consistency you like (I prefer a thicker chowder) and incorporate truffle oil and salt to taste.
Optional Stuff!
Potato Confit; Brunoise a Yukon Potato. Slow poach it in Duck Fat with Aromatics until al dente. Add to the chowder. Let people bow at your feet in worship over the mysteries of this flavour.
Prairie Grains; Cook like you would a risso. Same outcome as above.
Port/Honey Foam; Sweat Shallots, Thyme. Delgaze with 50/50 mix of Port/Veg Stock, reduce by half, add 35% Cream. Reduce to sauce consistency. Season with Salt and Honey. Strain. Turn into foam a la minute!
Cheesy Sticks; Use puff pastry. Most of the worlds problems could be solved one way or another with puff pastry.
-Jerek
The Fairmont Royal York Executive Chef David GarcelonFoodShare is an organization that has the overall goal of "Good Healthy Food For All".
They approach this vision through every link on the food chain.
The Royal York was all too happy to be a part of a fundraising evening February 25th to help FoodShare turn their vision into reality. I had the opportunity to attend and help out.
Wild Mushroom Chowder
Yield: 1lt.
Ingredients:
Butter - 2 Tbs.
Northern Woods Mushrooms (Oyster, Shitake, Lions Mane) Rough Chopped- 1lt.
White Mirepoix Rough Chopped (2 Onions, 1 Celery, 1 White Leek, Garlic)
Veg Stock - 1lt.
Aromatics Sachet (Bay Leaf, Peppercorn, Thyme)
35% Cream - To Finish
Truffle Oil - TT
Salt - TT
Method:
1) Melt the butter in a soup pot. Sweat the mirepoix and mushrooms on Med/High heat until the onions become translucent and the mushroom wilted. Cover with Veg Stock, drop in the sachet, and let simmer for 1 hour.
2) Remove the sachet, and ladle excess stock from the soup (Leave just enough to cover the mirepoix/mushrooms). Reserve the excess liquid just in case.
3) Using a blender, food processor, or hand blender, blend the crap outta the soup for at least 3 minutes. I then strain the pureed liquid through a fine chinois, but it's optional.
4) Whisk in the 35% Cream (about 100ml) until it's at a consistency you like (I prefer a thicker chowder) and incorporate truffle oil and salt to taste.
Optional Stuff!
Potato Confit; Brunoise a Yukon Potato. Slow poach it in Duck Fat with Aromatics until al dente. Add to the chowder. Let people bow at your feet in worship over the mysteries of this flavour.
Prairie Grains; Cook like you would a risso. Same outcome as above.
Port/Honey Foam; Sweat Shallots, Thyme. Delgaze with 50/50 mix of Port/Veg Stock, reduce by half, add 35% Cream. Reduce to sauce consistency. Season with Salt and Honey. Strain. Turn into foam a la minute!
Cheesy Sticks; Use puff pastry. Most of the worlds problems could be solved one way or another with puff pastry.
-Jerek
No comments:
Post a Comment