Posts Tagged ‘Kimball C. Jones’

Soup Pistou with Five Mushroom Broth, Rancho Gordo Beans and Creamy Garlic

Yield: 4 servings


1 cup Rancho Gordo cannellini beans
1 pound assorted mushrooms (crimini, portabella, king trumpet, oyster, enoki)
2 tablespoons olive oil
1 cup carrots, diced 1/4 inch thick
1 cup onion, diced 1/4 inch thick
1 cup leeks, cleaned and whites thinly sliced
1/2 cup celery root, diced 1/4 inch thick
1 can crushed tomatoes, 28 ounce
1 quart chicken or vegetable stock
1/2 cup garlic cloves, minced
1/2 teaspoon black peppercorns
1 bay leaf
1/4 cup extra virgin olive oil
Salt and pepper, to taste

1/2 cup Parmigiano reggiano, grated
1 cup basil leaves
1/2 cup olive oil
Salt and pepper, to taste


For Soup: Lay beans out on a baking sheet and sort through, removing any stones and discolored beans. Soak beans overnight (or at least 8 hours) in 4 times their volume of cold water. Discard any that float to top. Trim all mushrooms of any dirt. Slice all, except enoki, into bite sized pieces. Heat olive oil over medium heat in a 4 quart stock pot. Add mushrooms, except enoki, and carrot and onion. Cook for 10 minutes, stirring often until lightly browned. Add leeks and celery root and cook for another 5 minutes. Drain soaked beans and add to tomatoes, chicken stock and all of the garlic except for 1 tablespoon. Place bay leaf and peppercorns in a cheesecloth sack and place in the pot with the rest of the ingredients. Bring mixture to a simmer and cook at a low simmer until beans are tender, about 1 ½ hours. Season with salt and pepper to taste.

For Pistou: Combine reserved tablespoon of garlic and basil leaves in a mortar. Grind to a paste and add ¼ cup of parmesan and ½ cup olive oil. Season with salt and pepper.

For each serving, to order: Divide soup among 4 bowls. Sprinkle parmesan and enoki mushrooms onto each bowl and drizzle with Pistou.

Moraccan Mushroom Sliders

Yield: 6 servings


6 each, slider buns, 1.5 ounce apiece
6  each portabella mushrooms, small, 1 ounce each
Kosher salt, to taste
Freshly ground black pepper, to taste

1/2 bulb onion, thinly sliced
4 cloves garlic, smashed and chopped
1 Meyer lemon, juice only
1 Eureka lemon, juice and finely chopped zest
1/2 cup extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon mild Hungarian paprika

Tomato-Harissa Jam
1 can whole peeled tomatoes, 28 ounce can
1 tablespoon tomato paste
1 tablespoon harissa


Clean mushroom caps and remove their stems. Combine ingredients for the Chermula in a bowl. Transfer to ziplock bag and add mushroom caps. Marinate for a minimum of 2 hours, turning mushroom caps oftern.

For Tomato-Harissa Jam: Drain tomatoes, reserving liquid. Remove seeds from tomatoes and finely chop. Combine chopped tomatoes with reserved liquid and tomato paste in a non-corrosive saucepan. Bring to a simmer and slowly cook down until all liquid has evaporated. Cook for a few minutes more, stirring constantly. Do not allow to scorce. Season to taste with harissa and set aside

For each serving, to order: Prepare a medium fire in a grill. Remove mushrooms from marinade and season with Kosher salt and freshly ground black pepper. Grill each side until light golden brown. Spread Tomato-Harissa Jam on buns and finish with grilled cap.