Food, Glorious Food!

Yesterday, January 9^th, was an at sea day. So we went to the culinary show and were treated to some great recipes and techniques. As you know, I like to share recipes on my regular blog and in my author newsletter, so I'll definitely be passing these treats along.

Mushroom Cappuccino
(I have no idea why they call it cappuccino. There’s not a smidge of coffee in it. The dish is an appetizer/soup.)

Ingredients:

1 lb Chopped assorted mushrooms (button, shitake, portabella, whatever kind you like)

5 TBS Chopped onion

1 clove garlic (also chopped. Are you seeing a pattern?)

2 oz. clarified butter (I’m afraid you’ll have to Google how to do that. It’s what I’ll do before I try this recipe at home.)

2 pints Chicken or Vegetable stock

A few drops of Truffle oil (This stuff is like magic in a bottle. It makes your kitchen smell as if a real chef is at work! Even if I don’t know what I’m doing, I like to make people think I do!)

1 tsp. Chopped parsley

Salt & white pepper to taste (Why white pepper I hear you asking? I guess it’s so your soup won’t have a bunch of little black flecks in it. Also, white pepper has just a hint of “lemon-iness” to it. )

Sprigs of thyme to garnish

Directions:

Here’s what the Carnival Cruise chef said to do.

Sauté onions & garlic in butter.  Add mushrooms. Add stock and simmer. Season with salt and pepper. When mushrooms are cooked, blend in a blender and sieve through a chinoise (I’m sure a number of you know what this means, but it’s another thing I’ll have to Google when I get home. The chef was terrific, but he zipped through each dish and didn’t show how to do everything.)

Return the puree to the pan and add cream and a few drops of truffle oil. Adjust the seasoning and consistency. Garnish with thyme, parsley and a thin slice of garlic bread. Serve hot.  

(Personally, I don’t see the need to use a blender. I’d like tasting little bits of mushroom in my soup. This recipe serves 4—or just 2 if you want to make a meal of it.)

When I get home, I’ll post the remaining recipes for this four course meal—Baby Leaf Spinach & Fresh Mushrooms, Broiled Supreme of Chicken, and—drumroll, please!—Tiramisu! Be sure to sign up for  my author newsletter, The Coldwater Warm HeartsClub, so you’ll be notified when they’re up!