DRIED PORCINI CONSOMMé
A refreshing and light soup that can be an appetizer or full first course. I could drink this refreshing consommé for lunch every day. It makes a very light and satisfying appetizer soup or first course.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h30m
Yield Makes enough for 10 to 12 shots or 4 to 6 bowls.
Number Of Ingredients 9
Steps:
- Place the dried porcinis in a bowl or a pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Meanwhile, wipe the fresh mushrooms, trim away the bottoms if they are sandy, break off the stems and set them aside. Set aside half of the caps in a separate bowl and slice the rest.
- Line a strainer with cheesecloth and set it over a bowl. Drain the porcinis through the cheesecloth-lined strainer. Squeeze over the strainer to extract as much flavorful liquid as possible and set aside the broth. Rinse the reconstituted mushrooms in several changes of water. Measure the mushroom soaking water and add enough water to make 4 cups.
- In a soup pot or a large saucepan, combine the mushroom soaking liquid, the chicken or vegetable stock, the soaked porcinis, fresh mushroom stems and sliced caps, garlic, and salt to taste, and bring to a simmer. Cover and simmer over very low heat for 30 minutes. Strain the soup and return to the saucepan. Add salt and freshly ground pepper to taste, and the soy sauce.
- Slice the fresh mushroom caps you set aside paper-thin and toss with a couple of drops of lemon juice. Ladle the soup into bowls or espresso cups, garnish with a couple of slices of mushroom and a sprinkling of chives, and serve.
Nutrition Facts : @context http, Calories 44, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 339 milligrams, Sugar 2 grams
ANDREAS VIESTAD'S PORCINI CONSOMME
An Andreas Viestad recipe, one of my favorite chefs! This one is from his television cooking show, and has a deliciously different flavor. If you can't find fresh porcini mushrooms, the recipe does allow for a pound of white (button) mushrooms plus 2 ounces of dried porcinis. And don't skip the delicious garnish!
Provided by EdsGirlAngie
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium pot, bring vegetable broth to a boil. Add mushrooms (all fresh or a combo of dried and fresh), peppercorns, bay leaves and the cinnamon stick. Reduce heat and simmer for 20 minutes, skimming off any foam that forms on the surface.
- Line a colander or sieve with cheesecloth (I use a coffee filter sometimes) and strain the consomme into another pot, pressing gently on the mushrooms with a spoon to extract as much of the liquid as possible. Discard mushrooms and spices.
- Reheat the consomme and season to taste with salt. Pour into bowls and garnish with a couple of tablespoons of cream per portion, sprinkle with cinnamon and serve.
Nutrition Facts : Calories 77.1, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.4, Sodium 11.4, Carbohydrate 4.4, Fiber 1.3, Sugar 1.9, Protein 3.8
ANDREAS VIESTAD'S ULTIMATE HOT ORANGE CHOCOLATE
This is the ULTIMATE in chocolate/orange decadence! I got this recipe from one of my favorite shows, New Scandinavian Cooking with Andreas Viestad... I think the marmalade cuts through the richness of the intense chocolate.
Provided by GoodMorningBurger
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Break the chocolate into very small pieces.
- Add milk and chocolate to a small pot and heat, while stirring constantly with a rubber spatula.
- When the milk mixture is almost boiling, remove from heat and pour into 2 mugs.
- Whip cream to a medium stiff peak.
- GENTLY fold in marmalade.
- Top with orange whipped cream and orange peel, if desired.
- Bon appetit!
Nutrition Facts : Calories 702.1, Fat 65.8, SaturatedFat 40.8, Cholesterol 107.1, Sodium 134.9, Carbohydrate 38, Fiber 11.8, Sugar 6.7, Protein 16.4
ANDREAS VIESTAD'S PORK RIB ROAST WITH CLOVES
Make and share this Andreas Viestad's Pork Rib Roast With Cloves recipe from Food.com.
Provided by Mimi Bobeck
Categories One Dish Meal
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the meat skin side up on a cutting board. With a sharp heavy knife, cut through the rind and fat to make a crosshatch pattern with 1-inch squares.
- With a thin sharp knife, make a small slit in each square. (This is where you will insert the cloves; you could insert them now, but I have found that all the handling is likely to break off most of the nice-looking tops of the cloves).
- Rub the meat with the salt and pepper.
- Place the meat in a baking dish.
- Cut 1 orange in half and squeeze the juice over the meat.
- Slice another orange and place the slices under and over the meat.
- Cover and refrigerate for 1 to 2 days, turning three or four times.
- Preheat the oven to 400°F.
- Discard the orange and place the meat fat side down in a roasting pan.
- Insert the sage between the cut ribs.
- Turn the meat skin side up. Cut the remaining orange in half and squeeze the juice over the meat.
- Cut the orange halves into smaller pieces and place them under the meat.
- Insert a clove in each of the slits in the fat.
- Cover the roast with foil.
- Place the roasting pan in the middle of the oven and roast for 45 minutes.
- Remove from the oven and reduce the temperature to 350°F.
- Remove the foil and Remove the meat from the pan and add potatoes and onions to the pan, making a foundation for the meat.
- Return the meat to the pan and place in the oven, this time setting it in the lower third of the oven; roast for about 1 hour.
- Move the pan to the middle of the oven. Increase the heat to 400° to 425°F and roast for about 20 minutes longer under frequent surveillance to produce a good crackling. If you have a top oven broiler, you could use it, but be very careful that you don't burn the roast.
- It is difficult to give the exact time for the crackling process, since that depends on the intensity of heat in your oven. If there is no sign of crackling after 10 minutes, gradually turn the heat up to 450°F.
- The crackling will be superb if it looks as if the rind is boiling and the fatty squares have started to separate.
- Remove and allow to cool slightly.
- Cut the meat into 2-rib sections and place on serving plates. The meat looks nice served with the cloves, but be advised that they should be removed before eating, as they are still quite strong-tasting.
- Enjoy!
Nutrition Facts : Calories 815, Fat 41.5, SaturatedFat 14.4, Cholesterol 181.4, Sodium 1295.8, Carbohydrate 42.6, Fiber 6.4, Sugar 10.6, Protein 65.5
ANDREAS VIESTAD'S BREAD ON A STICK
This is a fun and tasty snack you can make when camping or around an outdoor fire from Andreas Viestad of New Scandinavian Cooking. The dough is rolled up on a stick and baked over an open fire. Make sure not to bake the bread directly in or over the fire, as that will char the bread without baking it. Great recipe for kids!
Provided by NcMysteryShopper
Categories Breads
Time 10m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Work cheese into dough.
- Wrap dough around two or three sticks and grill at one side of the fire. Make sure the bread is not in direct contact with the flames.
Nutrition Facts : Calories 62.7, Fat 4.6, SaturatedFat 2.9, Cholesterol 15.2, Sodium 31.7, Carbohydrate 0.9, Sugar 0.2, Protein 4.4
ANDREAS VIESTAD'S PORK MEATBALLS WITH PRUNES
Posting this for ZWT II 2006, this is Andreas Viestad's recipe as posted in a website. He states Pork meatballs are traditional Christmas fare in Norway, but can be eaten year round. The stuffing made with apples, prunes, and port wine is devine.
Provided by Chabear01
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, mix the meat with ginger, nutmeg, curry, salt and potato starch. Add milk. Leave while you make stuffing.
- In a pot, mix the prunes, apples, caraway, and pinch of curry powder. Pour port wine over mixture and bring to boil for 3-5 minutes until it thickens. Remove from heat and allow to cool.
- Dip a spoon in some cold water. Take a nice handful of the meat pate and flatten it out in your hand. Add some of the stuffing mixture to the pate and try to seal off the stuffing so that it remains inside the meatball.
- Fry the meatballs in butter over medium high heat. It takes about 7 minutes, depending on the size of your meatballs.
Nutrition Facts : Calories 768.9, Fat 28.9, SaturatedFat 10.5, Cholesterol 247.9, Sodium 226.4, Carbohydrate 31.5, Fiber 3.5, Sugar 16.9, Protein 85.1
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