richard-in-cincy
Well-known member
I had this wonderful appetizer a couple of years ago and recommended it to AndreaDC (now in PA). She loved it as well. I emailed the restaurant asking for the recipe and here’s what I received (see below). Yesterday, I happened to come across the same recipe now gone public while googling for claret sauce! If you compare the two recipes, you’ll find some discrepancies. I could not cook the mushrooms in 30 seconds, for one.
I tried to reconstruct this recipe last night using 10 oz. of sliced white button mushrooms. Predicated on the amount of mushrooms I used, I proportionately used 1 TBS. each of minced garlic and shallots, and a few craisins. I didn’t bother with any herbs or sherry as this was just a basic trial run. I used 1.5 oz. of reconstituted veal demi-glace in lieu of the claret sauce as the emailed recipe states “a few tablespoons.” The result was not that good but the two veal chops I bought on sale were!
Email from Half Moon:
“Hello, I will get the recipe from the Chef. I’m pretty sure it involves a duck stock that we use after we roast the ducks. I’ll find out….
Hello Sandra – Here’s the recipe! Get a metal sautee pan with oil (vegetable & olive blend) hot, then add mushrooms (we use all exotics: portabella, shitake, etc) for a quick 30 second sautee, then add fresh garlic & shallots, then add (to cook down slightly) white wine, toss in walnuts, craisins, butter, basil, salt, pepper, claret sauce (duck stock or veal or any stock you can get or make) about a few tablespoons, more salt & pepper, finish with crumbled gargonzola cheese. We serve over ciabatta bread slices (or your favorite crusty bread) that are melted with a gargonzola monterey jack mix! Hope this works, all portions are pinches or tablespoons. Enjoy!”
- - - - -
This chef is still holding back on the finer details but I'm still grateful for the fuzzy recipe. So, my friends, are you up to the challenge? Oh and by the way, just what is claret sauce? I can’t find anything on the internet.
http://www.historickennettsquare.com/mushroom-recipes.html
I tried to reconstruct this recipe last night using 10 oz. of sliced white button mushrooms. Predicated on the amount of mushrooms I used, I proportionately used 1 TBS. each of minced garlic and shallots, and a few craisins. I didn’t bother with any herbs or sherry as this was just a basic trial run. I used 1.5 oz. of reconstituted veal demi-glace in lieu of the claret sauce as the emailed recipe states “a few tablespoons.” The result was not that good but the two veal chops I bought on sale were!
Email from Half Moon:
“Hello, I will get the recipe from the Chef. I’m pretty sure it involves a duck stock that we use after we roast the ducks. I’ll find out….
Hello Sandra – Here’s the recipe! Get a metal sautee pan with oil (vegetable & olive blend) hot, then add mushrooms (we use all exotics: portabella, shitake, etc) for a quick 30 second sautee, then add fresh garlic & shallots, then add (to cook down slightly) white wine, toss in walnuts, craisins, butter, basil, salt, pepper, claret sauce (duck stock or veal or any stock you can get or make) about a few tablespoons, more salt & pepper, finish with crumbled gargonzola cheese. We serve over ciabatta bread slices (or your favorite crusty bread) that are melted with a gargonzola monterey jack mix! Hope this works, all portions are pinches or tablespoons. Enjoy!”
- - - - -
This chef is still holding back on the finer details but I'm still grateful for the fuzzy recipe. So, my friends, are you up to the challenge? Oh and by the way, just what is claret sauce? I can’t find anything on the internet.
http://www.historickennettsquare.com/mushroom-recipes.html