deglazing morel mushrooms

All recipes courtesy of Chef Jon Mortimer

Morel Mushrooms in Dry Sherry and Leek Fondue
3 cups Morel Mushrooms
½ cup dry sherry
1 cup heavy cream
1 Tbs. Dijon mustard
½ cup sliced leek (white part only, rinsed well)
1 Tbs. canola oil
½ tsp. ground black pepper
Kosher salt to taste

Method: Carefully pick through the mushrooms, inspect them, brush any sand or grit off with a soft brush, remove any long stems with a pairing knife. In a thick bottomed non-reactive saucepan heat the oil and blanch the leeks, stirring frequently and cooking till soft (about 2 minutes). Strain off any excess oil and return the leeks to the pan and the pan back to the heat. Add the sherry and allow to come to a boil. Reduce the heat and whisk in the cream and Dijon mustard. Allow to reduce by ½ at a simmer, strain off the leeks and return the liquid to the pan. Add the morels and poach them in the liquid for 2 minutes or just until they begin to soften. Spoon the mushrooms and the sauce into bowls. Serve with crusty bread.

Hazelnut-Crusted Ballard Family Dairy Cheddar with Eufer’s Farm Quince Chutney
Serves 12

For the roasted quince chutney:
1 ½ cup lingonberry preserves
1 large Eufer’s Farm Quince (peeled and cored)
1 Tsp butter melted
1 tsp. sugar
½ tsp. ground clove
½ tsp fresh ground nutmeg
½ tsp. ground cinnamon
1 Tbs. finely diced poblano chile (roasted and peeled)
½ cup water

Method: Coat the quince with the butter and sugar and wrap it in foil. Place in a 350-degree oven for ½ hour. Allow to cool in the foil then remove and finely dice. Combine with remaining ingredients. Place the ingredients with the water in a non-reactive saucepan and bring to a simmer. Cook for ½ hour or until reduced by 1/3. Set aside to cool to room temperature.

For the Ballard Family Dairy Cheddar:
4 oz. wedge or square of mozzarella
flour for dusting
1 egg whisked with 1 Tbs. water
½ cup toasted hazelnuts crushed fine in food processor
½ cup unseasoned, fine bread crumbs
2 Tbs. canola oil

Method: In a bowl combine the breadcrumbs and the hazelnuts. Coat the cheese cubes with flour, then egg wash, then the hazelnut breading. Lay the breaded cheese out on a tray and place in the freezer for ½ hour. Place the oil in a small skillet and heat to 360 degrees. Brown the cheese on one side (about 30 seconds) then flip and finish in oven for about 5 minutes.

Cabernet Braised Snake River Farms Kobe Zabuton
Zabuton is better known as “chuck plate”. This cut which the Wagyu cattle Snake River Farms uses in its Kobe program, is on a “different planet” than those yielded from standard cattle.

4 lbs Zabuton of Snake River Farms Kobe Beef (trimmed of all exterior fat)
Salt to taste
Ground black pepper to taste
1-cup canola oil
2 carrots peeled and diced
3 stalks celery diced
1 yellow onion diced fine
1 bottle cabernet sauvignon
2 qt. brown stock (from lamb, beef and/or pork bones)
6-8 sprigs fresh mint
6-8 sprigs fresh rosemary
8 small red potatoes (cooked)
¼ cup tomato paste

Method: Preheat oven to 350 degrees. In a thick-bottomed braising pan heat the oil until almost smoking. Season the Zabuton liberally with salt and pepper and brown them on all sides in the oil. Remove the meat from the pan and pour off the oil and return the pan to the heat. Add ½ of the carrot, celery and all of the onion to the pot and allow to cook for two minutes. Return the Zabuton back to the pot and deglaze the pan with the wine then add the stock, and herbs. Place the pan in the oven to cook for three hours. Every ½ hour rotate the meat 180 degrees. This will allow the caramelized top that is poking up out of its broth to share its color and flavor with the broth.

When the meat is all but falling apart, remove it to another pan and strain the broth through a chinoix (fine sauce strainer). Carefully skim all the fat off the broth and return the broth to the pan. Add the remaining carrot and celery to the broth with the tomato paste and potatoes and bring to a boil. Reduce the broth by ½ or until the constancy of warm maple syrup. Cut the meat into 6 ounce cubes (about 2.5 inches by 2.5 inches). Reheat the cubes of meat in the pan and serve in warm bowls with the broth, vegetables and potatoes.