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This type of dish was featured in different
forms in bistros in Paris recently. The
purées were different (try Jerusalem artichoke
in the fall), but the effect of a rich,
creamy purée topped with a luscious
mushroom compote is a real palate
pleaser. The purées should hold their
shape and not be as thin as soup.
1⁄2 cup (125 mL) peeled, diced
Yukon gold potatoes
3 cloves garlic, peeled
3 cups (750 mL) milk
1 1⁄2 lbs (750 g) cauliflower,
cut into 1 inch (2.5 cm) chunks,
about 6 cups (1.5 L)
1⁄3 cup (75 mL) whipping cream
Salt and freshly ground pepper
1 tbsp (15 mL) lemon juice
Mushroom Compote
3 tbsp (45 mL) olive oil
1⁄4 cup (50 mL) chopped shallots
1 tsp (5 mL) chopped garlic
1 1⁄2 lbs (750 g) mixed mushrooms,
halved or quartered if large
2 tsp (10 mL) chopped thyme
Salt and freshly ground pepper
1⁄4 cup (50 mL) red wine
2 cups (500 mL) homemade
or low-sodium beef or chicken stock
1⁄4 cup (50 mL) butter cut in cubes
2 tbsp (25 mL) chopped parsley
6 slices Baked Bacon (recipe follows)
1. Place potatoes, garlic and milk in
a pot over medium-high heat. Bring
to boil and add cauliflower. Boil for
10 to 15 minutes or until potatoes
and cauliflower are very tender. Drain
liquid and reserve separately.
2. Place vegetables in a food processor
with 1⁄2 cup (125 mL) drained liquid
and whipping cream and purée until
smooth. Season with salt and pepper
and lemon juice. Add more cooking
liquid if needed to make a soft purée.
Reheat when needed.
3. Place oil in a large skillet over high
heat. Add shallots and garlic and
sauté for 30 seconds. Add mushrooms
and thyme and sauté for 4 minutes
or until mushrooms lose their juices.
Season with salt and pepper. Remove
mushrooms from skillet and reserve
skillet with any remaining liquid.
4. Add wine and bring to boil. Add
stock and any more mushroom juices
and reduce for 5 minutes or until stock
thickens slightly. Reduce heat to low
and stir in butter. Sauce will thicken a
bit more. Stir in reserved mushrooms
and simmer for 2 minutes or until mushrooms
are coated in sauce. Adjust seasoning
if necessary and stir in parsley.
5. Place a ladleful of cauliflower purée
in a soup bowl. Top with mushrooms
and some sauce. Garnish each dish
with a slice of Baked Bacon laid across
the dish.
Serves 6
Baked Bacon
Baking the bacon using this method gives
you flat slices—a great look for garnishing.
Make more and it keeps for a week.
However you can use regular fried bacon
if you wish. Baking time varies depending
on how thick the bacon is.
6 slices double-smoked bacon
Freshly ground black pepper
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment
paper. Lay bacon on top and sprinkle
with pepper. Add another piece of
parchment, then top with a second
baking sheet.
3. Bake for 15 to 20 minutes (depending
on thickness) or until bacon is crisp.
Reheat, uncovered on baking sheet
for 2 to 3 minutes when needed.
Makes 6 slices
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