2 minute read
Recipes By Chef Eric Latcham
RECIPES By Chef Eric Latcham, Walloon Private Dining walloonprivatedining.com
Morel Mushroom Bisque
INGREDIENTS:
» 1/2 cup butter (unsalted) » 1 tablespoon minced garlic » 1 large yellow onion diced » 8 ounces fresh morels » 2 ounces dried morels » 1 tablespoon chicken soup base » 1 tablespoon all-purpose flour » 2 cups water (we used the water from soaking the dried morels) » 2 cups of heavy cream » 1/8 teaspoon ground dried thyme » salt to taste » ground black pepper to taste
Shrimp Gumbas Al Ajillo
INGREDIENTS:
» 1 1/2 pounds shelled and deveined large shrimp, tails intact » kosher salt » 1/4 cup thinly sliced garlic » 1 1/4 cups extra-virgin olive oil » 1 small dried hot red chile, seeded and crumbled » 1/2 cup minced parsley » 2 tablespoons dry sherry, such as manzanilla » 1 teaspoon finely grated lemon zest
DIRECTIONS:
STEP 1 In a large bowl, toss the shrimp with 1 teaspoon of kosher salt and let stand for 10 minutes. STEP 2 Meanwhile, in a 9- to 10-inch enameled cast-iron skillet, combine the garlic and olive oil and cook over moderately low heat, stirring occasionally, until the garlic is very fragrant and just starts to brown, 8 to 10 minutes. Add the chile and cook, stirring, until fragrant, 15 to 30 seconds. STEP 3 Add the shrimp to the skillet and cook over moderately low heat, stirring and turning the shrimp occasionally, until barely pink, about 5 minutes. Stir in the parsley, sherry, lemon zest and a generous pinch of salt. Remove from the heat and let stand until the shrimp are cooked through, 3 to 5 minutes. Serve in the skillet, passing crusty bread at the table.
DIRECTIONS:
Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently until the onions have softened and turned translucent about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
Puree about a third to a half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.
Note: You can use 4 ounces of dried morels if fresh are unavailable; soak them in warm water for 30 minutes before using. Reserve the soaking water to add to the bisque.
Reginald E. Whitcomb, D.D.S. James S. Clement, D.D.S.
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