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WILD MUSHROOM BISQUE

1/2 c. butter
3 c. diced onions
1 T. fresh, minced garlic
3 T flour
3 lbs. mushrooms (portabella,
shiitake, crimini, porcini and
domestic)
1 c. sherry
2-5 c. heavy cream
salt and pepper to taste

Sautee onions and garlic in butter
over medium high heat until
translucent and tender. Do not
brown. Add mushrooms and cook,
stirring frequently, 10-15 minutes.
Add flour, stirring to incorporate;
cook 2-3 minutes. Add sherry,
stirring to deglaze (scraping bot-
tom of pan); cook until evaporat-
ed. Add cream and simmer. Puree
in a blender until smooth. Adjust
taste with salt and pepper. Yield: 2
quarts.

BASIL & POTATO CRUSTED
WHITEFISH WITH TOMATO
BASIL BEURRE BLANC

TIPS FOR
SHAVUOT
COOKING

8 8-oz. whitefish filets
2/3 c. basil aioli (see below)
4 c. russet potatoes (baked,
cooled, peeled and grated)
olive oil, as needed
salt, pepper, paprika to
taste
2 c. tomato basil
beurre blanc
(see below)

• Crumble Walker's shortbread cook-
ies, and mix with walnuts or almonds
to make a decadent cheesecake crust.
• Frittatas freeze well; fill one with
smoked salmon, asparagus, goat
cheese and potatoes.
• Grill a whole, unsliced side of fish,
like salmon, and serve with sea salt,
pepper, olive oil and lemon. Present
on a long platter.
• Blintz souffles are popular on
Shavuot; use low-fat cottage cheese.

Place whitefish filets
skin side down on
greased baking sheet.
Rub with 11/2 T basil
aioli to coat evenly.
Sprinkle with 1/2 c.
grated potato to cover
evenly. Season with
salt, pepper, paprika.
Lightly mist with olive
oil. Bake in pre-heated
400 degree oven for 8-
12 minutes. Place
under broiler to finish

"crisping" potatoes. Yield: 8
orders.

TOMATO BASIL BEURRE
BLANC

1/2 c. white wine
1/2 c. cider vinegar
1 T. minced shallots
2 t. fresh, minced garlic
11/2 c. fresh tomato, cored,
seeded and diced
1 lb. butter, cut in cubes
1/4 c. fresh, chopped basil
salt and pepper to taste

In heavy-bottomed, non-reactive
sauce pan, bring wine, vinegar,
shallots, garlic and tomato to boil
and reduce until pan is almost dry
(approximately 1-2 T of liquid
remaining). Reduce heat to medi-
um high and slowly whisk in but-
ter, a few cubes at a time, stirring
constantly, until butter is incorpo-
rated. Stir in basil; adjust taste
with salt and pepper. Hold
between 140 and 165 degrees for
up to 2 hours. Yield: 2 cups.

6 T olive oil
1 t. salt
1/4 t. white pepper
dash Tabasco sauce

In blender or food processor, com-
bine all ingredients except oil.
Puree until smooth, and slowly
add oil in a thin stream. Cover and
refrigerate for up to 3 days.
Yield: 1 cup.

NEWYORK CHEESECAKE
WITH STRAWBERRY
MODENA SAUCE

filling:
2 lb. cream cheese
1/2 lb. sugar
1 T cornstarch
1/4 c. heavy cream
4 eggs
1 T vanilla

crust:
1 c. graham cracker crumbs
1/4 c. sugar
2 T melted butter
1 t. cinnamon
pinch salt

BASIL AIOLI

3 egg yolks
2 T dijon mustard
1 T lemon juice
1/4 c. chopped basil

Heat oven to 275. Lightly grease
springform pan.

RECIPES on page 24

— Tips courtesy of food writer
Melissa Castleman

STYLE Al THE JN • MAY 2002

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