Volume 10, Issue 103 - May 24, 2006

Greetings ,

Ellen Ecker Ogden of the Rutland Herald wrote this about her experience at Chef Jon Gatewood's restaurant.

"The menu and the restaurant may remind one of France or elsewhere in Continental Europe, where travelers seek out the small village auberge..."

Summer!

As the weather warms we begin to enjoy tomatoes, sweet corn, chanterelles, oyster mushrooms, and herbs like basil, mint, oregano and thyme. I also personally enjoy more seafood in the warmer months. I find it refreshing and invigorating.

Chef Jon Gatewood

Mexican Shrimp Council - Less is More, More than Ever. When you've got something this good, why cover it up? Find Out More!

Mussels Sautéed with Fennel, Tomato, Garlic, and Basil

The key to this mussels dish is the time taken to cook it, three to four minutes tops. Tender and flavorful!

Makes 4 servings

Ingredients:

40 mussels, cleaned
1 tablespoon olive oil
3/4 cup fennel, chiffonade
2 tablespoons scallion, chiffonade
2 tablespoons garlic, minced
1 cup tomato, peeled and chopped
salt and pepper to taste
1/4 cup Pernod
1/4 cup white wine
4 tablespoons unsalted butter
4 teaspoons basil, chiffonade

Preparation:

Add olive oil to a hot pan. Add mussels and toss. Add fennel, scallions, garlic, tomato, salt and pepper and toss some more.

Flambé with Pernod and wine, then reduce slightly. Add butter and basil.

Adjust seasoning and serve with sourdough crostini. Or slather some slices of sourdough with a good olive oil and grill them.

Note: This all takes only 3 to 4 minutes. Once the mussels open they are pretty much done so work quickly.

Fresh morels are difficult to find in grocery stores, as they grow only in temperate regions and appear only in the spring. However, dried and canned morel mushrooms are available year-round in many grocery stores.

Fresh morels must be cleaned thoroughly before use as their honeycomb surface collects dirt and small insects. Rinse the mushrooms several times and, if necessary, clean the pits with a fine brush. Before using dried morels, cover them with warm water and allow them to soak for 10 to 15 minutes. Drain and rinse the mushrooms thoroughly after they have been rehydrated. Save the soaking liquid for use in sauces, soups and stews.

Morels should always be eaten cooked, as they can irritate the stomach when eaten raw. Large morels can be stuffed, while the smaller mushrooms are ideal for sauces, soups, and stews. Plainer dishes show off the distinctive morel flavor and aroma better than highly seasoned ones.

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Wild Mushroom Risotto

This is a basic idea for wild mushroom risotto. Please use whatever is fresh and available to you. I like chanterelles or lobster mushrooms best for risotto. I like to make a stock from the stems of fresh mushrooms or dried mushrooms to use for the liquid in this. Yummy!!!

Makes 4 servings

Ingredients:

1 tablespoon olive oil
1 cup mushrooms, sliced
1/2 bay leaf
1 cup arborio rice
1 tablespoon leek, minced
2 teaspoons garlic, minced
1/4 cup white wine
1 1/2 pints water, hot
salt and pepper to taste
2 tablespoons butter
3 dashes bitters
2 tablespoons parmesan cheese

Preparation:

In heavy sauce pan sauté mushrooms and bay leaf with olive oil. Once the mushrooms have released some water add the rice and sauté until rice is hot to the touch. Add the leeks and garlic. Deglaze with wine and reduce by half.

Add most of water (or mushroom stock) and bring to a simmer stirring sometimes. Check seasoning once liquid is mostly absorbed. When rice is done, remove bay leaf and add butter, bitters and cheese.