February 2, 2011
The Big Sur Chanterelle Cook-Off, which returns this Feb. 26 at Big Sur Lodge, will leverage a redwood forest full of amazing golden mushroom magic for the assembled (and likely panting) palates. (Hit the BSCCO website here.)
The latest press release lists a lot of intriguing talents: "Truman Jones of Ventana, Cy Yontz of the Rio Grill, Domingo Santamaria of Deetjen’s Big Sur Inn, Cal Stamenov of Bernardus, Michael Wood of TreeBones Resort, Michael Jones of Cachagua valley, and Big Sur local home chefs such as Mark Merron who has always had a rather delightful surprise up his sleeve, and others. Wineries include Heller, Galante, Brewer-Clifton of Santa Rita Hills, Talbott, Tudor, Morgan, Hahn Estates and Firestone Brewery, among others."
Two words: um, yum.
More good news: You can find the winning recipe from last year, Dory Ford's chanterelle strudel, below.
And, as of this week, you can find Ford's revving recipes at all five strategically located Carmel Valley Coffee Roasting Company outposts (Mid Valley, Crossroads, downtown Carmel, the Barnyard and East Village Coffee Lounge in Monterey).
The artisan line includes 30 things like a signature coffee cake made with CRC espresso and spice ($3.95), exotic whoopie pies ($3.50), breakfast paninis ($4.75) and robust grilled veggie wraps ($8.50). Ford’s AquaTerra Culinary has also launched a new @eats delivery service that’s sprouted out of his work in local schools. Delicious sandwiches and snacks, packaged in an “@ home kit,” a thermal bag and reusable bake ware. Learn more and place orders at www.AQUATERRAculinary.com
Here are the strudel secrets. My amateur attempt still resulted in incredible little earthy pastries. Just follow along at home and enjoy...
Chanterelle Mushroom Strudel with Meyer Lemon, Chive Crème Fraîche and Watercress, Frisèe, Fuji Apple Salad, Vanilla Bean Vinaigrette
Strudel (8 servings) 2 pounds Fresh Chanterelles, cleaned and torn (can substitute other mushrooms) 1/2 cup Shallots, minced 1/4 cup Butter 2 oz Chardonnay 2 Tbsp Herbs, Minced – Parsley, Thyme, Chives, Chervil
4 sheet Filo Pastry 1 Tbsp Bread Crumbs Aerosol Olive Oil or melted butter
Melt butter, saute shallots until translucent. Add chantrelles, suate 5 minutes more. Add wine, saute until liquid has evaporated. Remove from heat and stir in herb, season with sea salt and fresh black pepper. Cool and tos in crab with fingers to evenly distribute, being careful not to break apart the crab to much.
Working with the phyllo in the landscape position on cutting board, layer filo pastry. Ensure an even coat of olive oil and a light sprinkle of bread crumbs beween each layer. Cut in half lengthwise, and into quarters widthwise. You will have 8 strips 2 high and 4 wide. Divide crab, mushroom filling equally across the bottom of each strip of filo. Roll each one into an open ended roll. These can be made in advance and stored up to 8 – 10 hours before use.
Arrange on baking sheet, and bake at 400ºF until golden brown. Cool 5 – 10 minutes before plating
Crème Fraîche 2 Tbsp Fresh Meyer Lemon Juice 4 oz Crème Fraîche 1 tsp Chives, minced Salt and White pepper to taste
Combine all ingredients in a bowl and whisk until thick pourable consitency. Mixture will thin and then rethicken like whipping cream.
Vanilla Bean Vinaigrette 1 Each Small Shallot, diced 1 Each Vanilla Bean, 1/4 Tsp Sea Salt 1/8 Tsp Fresh Cracked Black Pepper 1 Tbsp Rice Vinegar 3 Tbsp Canola Oil
Cut vanilla bean in half legth wise and, scrape out the soft inside and seeds. Combine all ingredients in a pint glass. Blend with hand blender until smooth. Season to taste with sea salt and white pepper. Can be made in advance and stroed in refrigerator up to 1 month.
Salad 1 bunch Watercress, picked, washed and spun 1 head Baby Frisee, picked, washed and spun 2 each Fuji Apples, julienned
Place greens in bowl. Just before service, julienne apple and drizzle with vinaigrette. Toss lightly.
To Finish Place 1 Tablespoon of Crème Fraiche in the center of each of 8 plates. Place a Crab and Mushroom Strudel on top. Toss Greens, Apple Julienne and Vanilla Vinaigrette together and place a small handful on top of each Strudel allowing it to spill down either side. Serve immediately