Morels Rosenthal In Kataifi Nests Recipes

17 WAYS TO COOK MOREL MUSHROOMS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious morel mushroom recipe in 30 minutes or less!

BOUILLABAISSE

Steps:

• In a large mixing bowl, combine fish, pastis, two pinches of saffron and 1/2 cup olive oil. Season lightly with salt and pepper, and mix well without breaking up fish. Cover, and refrigerate for at least three hours.
• In a large heavy-bottomed stockpot, combine fish stock and remaining saffron. Place over high heat, and bring to a rapid boil. Add potatoes, and cook for 7 minutes. Add largest, firmest pieces of fish from the bowl, and cook for 2 minutes. Add remaining pieces of fish, and continue to boil until potatoes are tender, about 10 more minutes. Season with salt, pepper and cayenne to taste.
• Prepare the rouille: Crush 2 to 3 cloves garlic, and use a mortar and pestle to mash with a pinch of cayenne pepper. Dunk hunk of bread into 2 to 3 tablespoons hot fish stock, squeeze out liquid, and add to mortar. Mash well.
• Take 2 to 3 slices potato from Bouillabaisse, and mash with pestle into a thick paste. Gradually add remaining olive oil, drop by drop, mashing mixture in a circular motion until thick and smooth. (If mixture breaks up, add a teaspoon or two of hot fish stock or a little more soup-soaked bread.) Season with salt and pepper to taste.
• To serve, remove fish and potatoes from soup, and arrange on a large serving platter. Ladle some soup over fish, and keep warm. Rub slices of bread with 2 cloves garlic, and place in a dish on the table along with bowl of rouille. Have diners dab croutons with rouille and place them in soup plates. Ladle soup over croutons, and place a serving of fish and potatoes into each plate.

CHICKEN WITH MORELS

Steps:

• Preheat the oven to 375 degrees F.
• Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
• Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
• Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3¿4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

MORELS ROSENTHAL IN KATAIFI NESTS

Steps:

• Heat oven to 300 degrees. On a nonstick baking sheet or a baking sheet lined with parchment paper, form each bunch of kataifi strands into a circle about 4 1/2 to 5 inches in diameter, allowing some strands to form the bottom of the nest. Melt 3 tablespoons butter, and drizzle over the kataifi. Sprinkle the fresh herbs on top. Bake until lightly golden and crisp, about 15 minutes. Set aside at room temperature. (Nests may be made up days in advance if stored in an air-tight container and kept cool.)
• In a large saute pan over a medium flame, heat 2 tablespoons butter and add onion and bell pepper. Saute until slightly softened, about 1 minute. Add morels, and stir. Reduce heat to low, cover pan, and allow morels to braise for about 15 minutes.
• While morels are braising, prepare a roux: in a small saute pan over medium-low heat, melt the remaining 2 tablespoons butter. Add flour, and stir with a wooden spoon until smooth. Continue stirring until roux is golden brown, 5 to 7 minutes. Remove from heat and set aside.
• Add salt, sugar and soy sauce to the morels, and stir well. Bring liquid to a simmer, and stir in just enough roux to thicken the sauce. All of the roux may not be needed; the mixture will continue to thicken as it stands.
• To serve, place the kataifi nests on four serving plates, and fill each with morels. Serve immediately.