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ffwd: creamy mushrooms & eggs
For some reason, I kept thinking this week’s recipe for French Fridays with Dorie was called creamy eggs and mushrooms, and I had visions of scrambled eggs with mushrooms. I found the idea appealing, but not necessarily interesting. When I looked more closely to write out the grocery list, I was delighted to find I was wrong. The recipe is actually for creamy mushrooms and eggs, which are poached, not scrambled.
What a perfect dish for brunch! The mushrooms are sautéed with shallots, and then cream is added and simmered to thicken before finishing with fresh herbs. The sauce is spooned over toast and topped with a poached egg.
This recipe was a team effort. I made the sauce while Howard poached the eggs. Dorie recommends challah or brioche, but any kind of toast would do. I went with the egg bread theme and bought egg sandwich rolls at the grocery store because they didn’t have any loaves of the recommended bread. Slices from a loaf would have presented better because the top of the roll didn’t sit flat on the plate, though it still tasted great.
The two of us shared the full recipe, and I know we’ll be making this again, for ourselves or guests.
The sauce could definitely be repurposed for dinner. I recently concocted a similar sauce with a generous dose of garlic and some Madeira and served it over leek and fennel ravioli. It was also delicious. The flavors of mushrooms and cream are a winning combination!
We don’t post the recipes, but you can find it in Dorie Greenspan’s book Around My French Table.
To see what other Doristas thought of this recipe, check out their posts here.
ffwd: shrimp and cellophane noodles
This week’s recipe for French Fridays with Dorie is a bit of Asian fusion, sort of. Dorie says she was first served this dish, Shrimp and Cellophane Noodles, by her friend Hélène Samuel as part of a dinner of orange food. Interesting… I’ve been wondering which part of the dish is considered orange. The coral of the cooked shrimp or the red of the tomato puree. I’m not sure.
Ingredients for this dish spawned a trip to HMart, a gigantic nearby Korean supermarket with a usually large selection of Asian ingredients. Though they have more choices of kimchis and marinated meats for Korean BBQ than I’ve seen anywhere else, their inventory usually includes what’s needed for most Asian cuisines. For some reason, this trip, I was surprised that there was only one choice for tree ear mushrooms and one choice for cellophane noodles. On the bright side, half of the back wall of the store is a fresh fish counter, so I could pick up shrimp and make it a one-stop shop.
To be fair, this recipe should have been named Shrimp, MUSHROOM, and Cellophane Noodles. The dried tree ear mushrooms, once rehydrated, were the main ingredient. I couldn’t believe how much the mushrooms, well, mushroomed. The little one ounce pack grew to fill a medium sized bowl with gigantic tree ears. I debated using only half of the mushrooms, once shredded, but ended up using it all.
Also, I didn’t understand why the rehydrated noodles were doused in sesame oil and then, shortly before assembling the dish, cooked ever so briefly in the pot of water which simply washed the oil off. I added more sesame oil afterwards, but I wasn’t sure about the purpose this step. Anyone have a clue?
Asian ingredients with tomato puree sounded like we were in for a bit of fusion cooking. Unfortunately, the end result was weird. I mentioned the large amount of mushrooms. The dish offered varied textures with the firm shrimp, the slippery noodles, and the dominant shredded mushrooms. I didn’t expect it to taste Italian from tomatoes alone, however, the tomatoes seemed to flatten out the taste completely. There wasn’t any hint of the Asian flavors, even though there was ample sesame oil, five-spice powder, and garlic in there. To Howard, it tasted very sweet, though we couldn’t figure out if that was from the miniscule amount of sugar or the warm spices in the five-spice powder. The consensus at our table was that this dish didn’t quite work.
We don’t post the recipes, but you can find it in Dorie Greenspan’s book Around My French Table. To see what other Doristas thought of this recipe, check out their posts here.
A Plateful of Happiness 