"Bob (this one)" > wrote in message
...
> Did some things at the food show that I hadn't seen or done before.
>
> 1) I coarsely chopped and poached a whole case of fresh oyster mushrooms
> (don't a$k) in heavy cream with a splash of dark beer for a tiny edge of
> sharpness. As the mushrooms surrendered their juices, I added some
> marinated and rehydrated (in a rich Barolo) sundried tomatoes with their
> oil and herbs, and the wine to the pan. Added a little jellied chicken
> stock. Reduced it all to a glaze and added some aged, rock-hard shreds of
> Parmesan. Tossed it with some rotini that had been cooked in chicken stock
> along with broccoli and cauliflower. Drained (and reserved the stock) the
> pasta and veggies, and tossed it all together.
>
> 2) The reserved chicken stock became a deep reduction that coated a spoon.
> Brushed it on skinless, boneless, flattened chicken thighs I'd cut into
> 1-inch square pieces and seared in a very hot skillet. The caramelized
> brown bits that stuck to the pan came off in the white wine and balsamic
> vinegar deglazing (which was also reduced a good bit, not quite to a
> syrup). Tossed spaghetti rigate (grooved spaghetti - new product) with the
> glaze and chicken pieces. Grated asiago cheese on top and shipped. The
> remaining glaze tricked around the pasta as a very, very rich garnish.
>
> 3) Mixed yogurt and heavy cream 50-50 and used it to cook a lot of little,
> shucked clams. Threw in some minced garlic, finely chopped straw
> mushrooms, shreds of roasted red and yellow peppers, caperberries (left
> the stems on for appearance), and chopped, dried anchos. The ingredients
> thinned the poaching liquid quite a bit, so I reduced it figuring it would
> also give the flavors a better chance to blend. Splash of dry white wine
> and a squeeze of lemon to finish. Tossed with linguine. Garnished with
> finely chopped parsley that I deep fried for 5 seconds.
>
> 4) Did a twist on lasagna with queso blanco and some surprising
> ingredients. Sliced big blocks of it into pieces as wide as, but slightly
> thicker than, lasagna sheets. Cooked them on a griddle to brown both
> sides. Since the cheese doesn't melt when cooked, I used the cooked cheese
> sheets as I would have the lasagna pasta. Layered the pan with sheets of
> the cooked cheese. Put down a layer of chopped dried mango slices with
> orzo mixed in, cheese, chopped fresh pineapple (squeezed a lot of juice
> out of it first) mixed with a little ricotta cheese and farfalle, more
> cheese sheets, chopped strawberries and tubettini pasta over which I'd
> drizzled melted chocolate and finally a woven top of cooked queso blanco
> strips I'd dredged in vanilla sugar. Dribbled some port wine over top and
> baked it for a strange by luscious dessert. The dried mango soaked up a
> lot of juice from everything else. Served warm with vanilla ice cream and
> a sprinkle of the port.
>
> I lost 4 pounds because I was so busy cooking that I didn't eat. Perspired
> a bit, too. Wonderful show. Lots and lots of new and interesting stuff.
> Also much crap, but such is life.
>
> Pastorio
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Bob... Duuuddddeeee... WOW!! Those dishes sound DIVINE!!!! Let me know if
you ever ( and I do mean EVER) need a traveling taste tester!!!

Cyndi AbigbigBIGfan