Chicken And Wild Mushroom Ravioli With Morels And Fava Beans Recipes

Steps:

• Shell the fava beans from the large long pods in which they are encased. This will reveal the beans in their thin skin from which they must also be removed. Do this by bringing a pot of water to a boil, add the beans to the pot and blanchcook for 2 to 3 minutes before straining the favas and shocking in an ice bath of cold water. The thin skin can now be peeled entirely off by hand to reveal the sweet fava bean. It is now ready to be added to any dish and only requires a few moments of additional cooking time.
• Clean the morels carefully and trim off the bottom of the stem. Remove all dirt and debris by soaking them in several changes of clean cold water. Next, lay the morels out on paper towels to absorb the excess moisture and air dry. Keep refrigerated until ready to use.
• In a saute pan, heat 3 tablespoons of the olive oil over medium heat. Add the morels and saute 3 to 4 minutes. Add the shallots and cook for 3 additional minutes. Add the fish stock and braise the morels for 2 to 3 minutes.
• Add the fava beans and white wine to the morels and continue to cook another 3 minutes. Season the vegetables with salt and pepper and add the fresh thyme leaves. Swirl in the cold butter to allow the butter, which adds a creamy texture to the dish, to melt but not separate. Remove promptly from the heat and place the morels and fava beans on a warm serving platter. While the morels and fava beans are cooking begin to cook the whitefish by seasoning the fish with salt and pepper. Heat the remaining olive oil in a second saute pan. Add the fish fillets to the hot oil, skin side down and cook the fillets 2 1/2 to 3 minutes on each side, before removing and placing on the serving platter with the morels and favas.

Steps:

• Place chicken, 1 egg white, salt and pepper in processor. Using on/off turns, process until smooth. With machine running, gradually add 1/2 cup cream. Set mousse aside.
• Melt butter in large skiller over medium-high heat. Add chopped fresh mushrooms; saute until soft, about 4 minutes. Cool to lukewarm. Stir mushrooms and tarragon into mousse.
• Arrange 18 wonton wrappers on work surface. Lightly whisk remaining egg white. Place 1 tbsp mousse in center of 9 wontons. Place remaining 9 wonton wrappers atop mousse, matching corners and pressing to remove air pockets, and seal edges tightly. Transfer to baking sheet. Repeat with remaining wrappers, egg white, and mousse.
• Can be made 4 hours ahead. If so, cover and chill.
• Place dried morels in medium metal bowl. Pour 1 cup boiling water over. Cover; let stand at room temperature 1 hour. Boil fava beans in medium saucepan until just tender, about 4 minutes. Drain; set aside.
• Using slotted spoon, transfer morels to medium saucepan. Add mushroom soaking liquid to pan, discarding any sediment at bottom of bowl. Stir in Madeira. Boil until almost all liquid evaporates, about 7 minutes. Add broth and remaining 1/2 cup cream. Boil until slightly thickened, about 3 minutes. Stir in fava beans.
• Sauce can be made 2 hours ahead. Let stand at room temperature. Bring to simmer before using.
• Working in batches, cook ravioli in large pot of boiling salted water until ravioli float to surface, about 3 minutes. Drain. Divide ravioli among 6 plates. Spoon sauce around ravioli and serve.
• PLEASE NOTE: Cooking time is approximate. No times were given, so it is just a guess. If you make this, please let me know how long it takes!

Steps:

• Season the chicken generously all over with salt and pepper.
• Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
• Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
• Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
• Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.

Steps:

• Preheat the oven to 325 degrees.
• Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
• Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
• Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

Steps:

• Add 1/2 teaspoon salt to a large pot of boiling water and cook the fava beans for 1 minute. Drain, submerge them in ice water, drain again, peel off the outer skins and set aside.
• Preheat the oven to 425 degrees. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat. When hot, add the chicken, skin side down, and cook until golden brown, about 3 minutes. Remove from the heat, turn the chicken and add the potatoes, garlic, shallots, thyme and bay leaves. Add the remaining salt and the pepper and put the skillet in the oven.
• Meanwhile, heat the remaining oil in a large saute pan over high heat. When hot, add the morels in one layer and saute until golden brown. Add the chicken broth, bring to a boil and remove from heat.
• When the chicken has roasted for 10 minutes, pour the morels over the chicken. Stir until the vegetables are coated with broth. Continue to bake the chicken, basting with the pan juices, until tender, about 20 to 25 minutes longer.
• Add the fava beans and chives to the chicken. Stir until the beans are coated with the pan juices and bake for 2 to 3 minutes more. Arrange the pieces of chicken in the center of a warm platter, pour the vegetables and pan juices over the meat.

Steps:

• THE FILLING.
• Melt butter in pan.
• Add olive oil to melted butter.
• Add mushrooms.
• Let mushrooms sweat until they release their juices.
• Add pepper, salt, and onion/garlic powder.
• Add 1/8 cup beef broth and let mixture reduce.
• Once reduced, remove from heat and let cool.
• Add cheeses to blender/food processor.
• Add cooled mushroom mixture to cheese.
• Blend together until smooth.
• Add more broth if mixture is too thick.
• Remove mixture to bowl stir in 1/2 cup of mixed mushrooms.
• Set aside.
• THE DOUGH: Sift flour and salt together.
• Place flour mixture on a board, making a well in the center of the flour.
• Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
• Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
• Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
• Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
• FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
• When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
• Using your fingers, gently press dough between each dab of filling to seal it.
• Cut ravioli into squares with a pastry cutter, or very sharp knife.
• DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
• COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
• Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
• Serve hot and enjoy with your favorite cream sauce.

Steps:

• Cut stems from mushrooms (reserve for making mushroom stock, if desired) and cut them to bottom into halves or quarters. If they seem at all sandy, swish them very briefly in a bowl of warm water and blot on kitchen towels, then set aside. Put a large pot of water on to boil for the pasta.
• Trim chicken livers: cut each liver into two lobes, discarding any veiny bits, then cut livers into 1-inch pieces. Put about 1 cup flour in a low bowl and add 1 teaspoon salt, a generous amount of black pepper and a pinch of cayenne. Dip liver chunks in flour mixture, then set them aside in one layer on a baking sheet.
• Heat olive oil in a wide skillet over medium high heat. Quickly brown liver pieces on all sides, then remove them from the pan and blot on paper towels.
• Add butter and shallots to pan and cook, stirring frequently, until shallots are softened and beginning to brown, about 2 minutes. Add mushrooms, season generously with salt and pepper and cook them together with the shallots for about 5 minutes, until they are somewhat soft.
• Add sherry and cook for a minute or so, then add 2 cups chicken stock. Bring to a simmer and add previously browned liver. Cook for about 5 minutes. It should look quite saucy. Add more chicken stock, if necessary. Taste and adjust seasoning. Stir in crème fraîche and turn off heat
• Boil pasta until al dente and drain. While pasta is cooking, beat egg yolks, lemon juice and lemon zest together in a small bowl. Pour egg mixture slowly into chicken liver sauce, then stir for a minute or so over low heat until slightly thickened, being careful not to curdle egg.
• Divide pasta among bowls and spoon sauce over. Mix tarragon, parsley and chives together and sprinkle over each serving. Scatter prosciutto ribbons on top, if using, and serve immediately.

Steps:

• Place mushrooms in a small bowl; add warm water to cover. Soak 30 minutes or until softened. Remove mushrooms with a slotted spoon; rinse and finely chop., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Add fresh mushrooms, chopped morels and garlic; cook 3-4 minutes longer or until mushrooms are tender and liquid is evaporated. Stir in cream cheese, Asiago cheese, salt and pepper. Remove from heat; cool., Place 1 tablespoon filling in center of each of half of the wonton wrappers. Moisten wrapper edges with water; top with another wrapper. Press around filling to remove air pockets and seal edges. (Cover remaining wrappers with a damp paper towel until ready to use.), In a Dutch oven, bring water to a boil. Add ravioli in batches. Reduce heat; simmer gently 1-2 minutes or until ravioli float and wrappers are translucent. Remove with a slotted spoon. Serve with sauce; sprinkle with Parmesan cheese and parsley.

Steps:

• In a small saucepan, combine water and porcini mushrooms. Bring to a boil. Remove from the heat; let stand for 30 minutes. Drain, reserving liquid. Finely chop mushrooms; set aside., In a small nonstick skillet, saute onion and shiitake mushrooms in 2 teaspoons butter until tender. Add porcini mushrooms and 1/4 cup soaking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid has evaporated. Remove from the heat. Stir in the cream cheese, salt and pepper. Cool to room temperature., Spoon about 2 teaspoons of mushroom mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with water, being sure to moisten wrapper all the way to the filling. Top with another wonton wrapper, pressing down around filling to seal. Trim about 1/4 in. from edges if desired. Repeat with remaining wrappers. , Bring a large saucepan or Dutch oven of water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm., In a small saucepan, saute button mushrooms and garlic in remaining butter. Add tomato sauce; heat through. Serve over ravioli. Sprinkle with Parmesan cheese and parsley.