Posts tagged ‘Truffle’

October 13, 2011

Truffled Mushroom Risotto with Chicken Confit

Fall has definitely arrived here in the Pacific Northwest and despite my love for the sun, I am excited for fall to be here.  There is a nice crispness to the air and it’s time for some hearty, warming meals.  I wanted to surprise Margie with a nice dinner and knowing her love for mushrooms and risotto, I mixed these two recipes together to make a really nice fall/winter meal.  It actually came out much better than I had hoped and was really decadent.

Truffled Mushroon Risotto with Chicken Confit

This dinner is not for the faint of heart.  I’m not going to lie…this is not a healthy dish, but it sure is outstanding.  I had not previously done much “confit-ing”, so it was a lot of fun trying a new technique.

Confit – is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months. Confit is one of the oldest ways to preserve food, and is a speciality of southwestern France

The slow cooking really makes the chicken moist and tender and the smell that permeates the house is amazing.  This rich meal is easily now in my top 10 favorite decadent meals.  It is worth all the effort and time involved in cooking.

Chicken Confit

1   whole chicken, divided into 7 parts

2-2.5 cups duck fat

5 cloves  garlic, smashed

salt and pepper to taste

Preheat oven to 275 degrees.  Place rinsed, dried and chicken in a glass baking dish.  Season with salt and pepper.  Sprinkle garlic over chicken.  Cover chicken completely with duck fat.

Cover baking dish with aluminum foil and bake for 4-5 hours.

Remove chicken from liquid duck fat.   The chicken can be pan seared for crisping or preserved for a later meal.

chicken in duck fat after an couple hours in the oven at low temp

after the 4-5 hours in the oven, I quickly browned the chicken in a frying pan before serving

Risotto with Leeks, Shiitake Mushrooms, and Truffles

Gabriel Rucker of Le Pigeon in Portland, OR, published in Bon Appetit

Yield: Makes 6-8 first-course servings


2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)

3/4 cup whipping cream


1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices

1 large onion, halved, thinly sliced lengthwise

1/4 cup (1/2 stick) butter, melted

1 tablespoon white truffle oil

1 teaspoon minced fresh thyme leaves


4 tablespoons (1/2 stick) butter, divided

1 large onion, chopped

1 1/2 cups arborio rice or medium-grain white rice

1/2 cup dry white wine

5 cups (or more) hot vegetable broth

1/2 cup grated Parmesan cheese

2 teaspoons shaved or chopped black truffle (you can also use truffle oil, which is what I did when I made it)

Chopped fresh parsley

For leeks:

Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Re-warm before continuing.

For mushrooms:

Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

mushroom mixture before roasting

For risotto:

Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.

Top risotto with a piece of browned chicken confit.

Truffled Mushroom Risotto w/ Chicken Confit

June 21, 2011

Monkey See, Monkey Do

Mike and I ate at Lovely’s Fifty-Fifty a few weeks ago. It’s wood-fired pizza Nirvana on Mississippi. This post was not intended to be a restaurant review (so please excuse my moments of schizophrenia), but the fact that I had been dreaming about copycatting their fungal masterpiece should be review enough. (And you have not lived until you’ve had their homemade salted caramel ice cream). Since Mike cringes at the sight and smell of mushrooms, I decided to indulge myself when he headed out of town on a guys’ fishing trip.

“Monkey See, Monkey Do” is the highly technical kitchen term being portrayed this week. In this particular case, the monkey saw and ate the dish in question but did not see the making of it. This is where imagination and creativity come into play. My mom has always referred to this as “by guess and by gosh.” I looked up the description of the pizza from Lovely’s website, formulated my own ideas about what should go into the pizza, and jotted them down on a list. I was hoping this would serve to keep me on task when I arrived at the uber exciting PSU Farmer’s market. Surprisingly, it did help rein me in. I left with only 4 things that weren’t on my list. And I intended to use the gourmet garlic onions on the pizza. I’d never heard of these spring delights before and couldn’t resist trying them.

So where is the inspirational picture of my farmer’s market booty? Do you even need to ask? Mike was out of town and I was the sole photographer for this gourmet experience. There are many confusing-looking buttons on our fancy camera, but I swear that I didn’t hit the trash can button. The pictures I took of the fresh produce must’ve vanished to the same place that gobbles up socks from the laundry.

Mushroom Truffle Pizza

Pizza Dough:

1 bag Trader Joe’s pizza dough (this is one of those worthwhile shortcuts)

I pulled the bag of dough out of the fridge and read the instructions. “Take pizza dough out of bag, flour, and let rest for 20 minutes.” I’m really not sure why it needed to rest when it hadn’t done anything yet, but I decided to follow instructions for once.

Dough at Rest

While the dough was resting, I got busy with the pizza sauce. I’m pretty sure Lovely’s pizza sauce was just a light coating of olive oil, but I had already decided on an “enhancement.” I simply had to have a mushroom sauce base for my mushroom pizza. Those of you who know my food preferences should not be surprised that I decided to augment the Lovely’s-inspired pizza with even more mushroomy goodness.


4oz Shitake Mushroom, chopped (no stems)

1 Shallot, chopped

1 clove Garlic, minced

1 standard Gobstopper-sized white truffle nugget, finely grated

2 sprigs Thyme

Salt & Pepper

Grapeseed or Olive Oil (gobs to thin it out…roughly ¾- 1 cup)

Sautee the shitakes and shallots in Grapeseed Oil (healthier for sautéing than olive oil) for 4-6 minutes on Med-High heat. Add the Garlic and Thyme and cook for another 1-2 minutes (avoid burning the garlic). Add sautéed mixture to a food processor and add more grapeseed oil. Salt and pepper to taste. Puree. Mix in the grated truffle. Voila, your mushroom sauce base is ready!

Back to the pizza dough. Mike always handled the pizza crust on our pizza nights so I wasn’t fully aware how sporting the task really is. I would just have to wrestle the pizza dough monster myself. I started trying to roll it out but it stretched right back like a rubber band. So I tried picking it up by the top edge and letting gravity stretch it. Stretch, rotate, stretch, rotate. My meager success somehow led to images of spinning, flipping, and twirling overhead. These were visions of pizza Olympics and I had just barely joined the farm league. (I experience similar visions of grandeur when I watch Wimbledon and then head out for a Sunday tennis match at the park).

Things were getting messy. If you want to get a sense of my cooking style, you should really check out this youtube video. Some might liken me to a female version of the Swedish chef (as opposed to Mike’s Iron Chef-like style).

Flour = White Dirt

I finally managed to stretch 2/3 of the bag of dough (Mike can do the same with ½ a bag) out over one of our specialty pizza pans. We like the aerated pizza pans. They’re no substitute for wood-fired ovens but they help crisp up crusts pretty nicely. I put the crust in the oven for about 5 or so minutes at 450 degrees until it began to brown just a bit. Keep an eye on the crust while it’s cooking. If the crust starts to puff up like a parachute, poke it with a sharp object to deflate it.

Pre-crisped Pizza Crust

Pizza Toppings:

4 oz Morel mushrooms, cut into bite-sized pieces

1-2 Gourmet garlic onions, chopped

1 sprig Thyme, chopped

1-2 T Grapeseed Oil

1 clove Garlic, minced

0.2 lb Brigante Pecorino Pinna Sheep’s Cheese (a fairly rich and flavorful sheep’s cheese that also melts well)

Black Truffle Oil (Lovely’s used Tartufo cheese instead of my truffle oil and pecorino combo)

2-3 T chopped Italian Parsely

I sautéed the mushrooms and gourmet garlic onions in Grapeseed oil over Med-High heat. I then added the garlic and thyme after 4-6 minutes. I cooked for another 2+ minutes (stop before the garlic burns).

Do-Over Tip: I think it’s important to highlight do-over tips. If I had a do-over, I would double the amount of morel mushrooms and cut them slightly larger, but I am a mushroom fiend so look at the pictures and use your own judgment. Mushrooms always cook down much more than I anticipate and the morel mushroom is an especially tricky little devil. It looks so burly that I couldn’t fathom it shrinking while cooking. I was wrong. The morel cooks down just as much as any other mushroom.

Assemble and Bake:

I spread the mushroom pizza sauce over the crust just like I would a tomato-based sauce. I added most of the cheese, arranged the morel mushroom sauté mixture, and then sprinkled the remaining cheese over top.

Assembled but not Cooked

I then baked for another 8-12 minutes at 450 (until cheese melted and started to brown). I drizzled the truffle oil to taste (I tend to be heavy-handed) and sprinkled a decorative dose of parsley over top. You might want to add a sprig of thyme for flair.

The pizza smelled rich and delicious. (Mike would’ve used a different descriptor). On many occasions I’ve declared fungus to be my friend and this night was no exception. This monkey ended the night with a chick flick, satiated taste buds, and a full belly.

Melted Mushroomy Goodness