Truffled Swiss and Wild Mushroom Fondue
Demonstrated by Chef Thomas Chulick C. E. C.,
 at the Gary Lincoff Mid-Atlantic Mushroom Foray,
North Park in Allegheny County near Pittsburgh, Pa. September 12, 2009.

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Makes about 3 1/2 cups;
4 to 6 main-course or 8 to 10 appetizer servings.  

Serve this tasty fondue with crusty bread cubes, tiny roasted new potatoes and artichoke hearts, cubes of firm polenta, Belgian endive leaves, or assorted raw vegetables.  

Prep Time: 10 minutes
Cook Time: 20 minutes 

Ingredients:
3 tablespoons unsalted butter
12 ounces fresh wild mushrooms, such as shiitake, porcini, morels, or chanterelles, or a combination of wild and cultivated mushrooms, finely chopped (see Note)
2 teaspoons chopped fresh thyme
salt
freshly ground black pepper
1 pound Swiss cheese, shredded
1/4 cup freshly grated Parmesan cheese
4 teaspoons cornstarch
1 cup dry white wine
1 tablespoon fresh lemon juice
1 teaspoon black or white truffle oil
                or a high quality olive oil 

Preparation:
In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they give off their liquid and begin to brown, 5 to 7 minutes. Season with the thyme, salt, and pepper.

Meanwhile, in a large bowl, toss the shredded Swiss and grated Parmesan cheese with the cornstarch to coat.

In a large saucepan, warm the wine and lemon juice over medium heat until hot but not boiling. Reduce the heat to low and gradually stir in the cheese mixture, letting each addition melt before adding more. Stir in the mushrooms and cook for 1 minute longer. Season with additional salt and pepper to taste.

Transfer to a fondue pot and drizzle the truffle or olive oil over the top. Regulate the heat under the pot, if possible, so that the cheese fondue remains warm, not hot. 

Note: If wild mushrooms are unavailable or prohibitively expensive, substitute 4 ounces of chopped fresh cremini or white mushrooms along with 2 ounces of assorted dried wild mushrooms that have been rehydrated in warm water for about 20 minutes, drained well, and chopped.

Orange Espresso-tini
The Back Door Cafe is lucky to be featured once again
in the upcoming April issue of the Johnstown Magazine.
Here is Denise's recipe for this surprisingly light & refreshing drink.

1 oz orange vodka
1oz orange liquor
1 oz Vanilla Kahlúa
2 oz cold espresso

Shake w/ice & strain into a large chilled martini glass. Garnish with an Orange Slice.
 

*Nonreactive cookware interiors that will not adversely affect foods include stainless steel, anodized aluminum, enamel linings and nonstick surfaces.
 

Past Favorites
 

Demonstrated by Chef Thomas Chulick C. E. C.,
 at the Gary Lincoff Mid-Atlantic Mushroom Foray,
North Park in Allegheny County near Pittsburgh, Pa. September 20, 2008.

Risotto w/Fresh Mushrooms

1lb fresh wild or exotic mushrooms, cleaned & sliced
6-8 cups meat or chicken stock
¼ lb unsalted butter (8T)
1 medium onion or 2 shallots, chopped
1lb Arborio rice
¾ cup dry white wine
¾ cup grated parmesan cheese
2T chopped fresh herbs
S&P

Bring stock to a boil, keep hot.
Melt 6T of butter in medium sauce pan.
Add onion and sauté until transparent.
Add rice to pan stirring to coat w/butter until shiny.
Add white wine, stirring until evaporated.
Ladle stock onto rice one cup at a time, stirring all the while until absorbed.
Continue until rice is halfway done (10-12 minutes) using about ½ of the stock.
Fold the mushrooms into the rice mixture.
Add S&P to taste.
Continue adding stock and stirring until absorbed. The rice should be al dente, about 8-10 more minutes.
Turn off heat; mix in parmesan, herbs and remaining
2T butter.
Serve.

Roasted Chicken Moroccan style on Pineapple
Start marinating the chicken four to six hours ahead.
Makes 6 servings.

1 cup olive oil
1/4 cup red wine vinegar
3 tablespoons ground cumin
1 1/2 tablespoons ground coriander
2 teaspoons ground cinnamon
2 teaspoons salt
2 teaspoons sugar
1/4 teaspoon cayenne pepper
We use 1/2 of a small tender Locally raised all natural Free Range Chicken for each portion but you can use the following:
4 large chicken breast halves with skin and ribs, cut crosswise in half
4 chicken legs
4 chicken thighs
1/4 cup minced fresh parsley

Whisk first 8 ingredients in large glass baking dish. Add all chicken; turn to coat. Cover with plastic wrap; chill 4 to 6 hours.
Place marinade-coated chicken on sizzler. Roast chicken until just cooked through, occasionally brushing with any remaining marinade. Transfer chicken to platter. Sprinkle with parsley.

Honey-glazed Roasted Pineapple

1/2 cup honey
1/4 cup fresh lime juice
1 tablespoon grated lime peel
1 teaspoon orange-flower water*
1 large ripe pineapple
1/4 cup minced fresh mint


Whisk first 4 ingredients in large glass baking dish. Peel pineapple; cut crosswise into 6 rounds. Remove core; discard. Add pineapple to dish; turn to coat. Cover with plastic wrap; let stand at room temperature at least 1 hour and up to 2 hours.
Remove pineapple from marinade (reserve marinade). Roast until golden brown. Transfer to serving dish. Pour reserved marinade over. Sprinkle with mint. Serve warm or chilled.
 

When Vidalia Onions are in season. Make this Great Dip!

White Bean, Vidalia, Cheddar and Bacon Dip

6 slices bacon
1 cup minced Vidalia onion
1 tablespoon minced garlic
1 1/2 teaspoons ground toasted cumin, or to taste
1 teaspoon chili powder
1(19-ounce) can white beans rinsed and drained
1 cup grated sharp white cheddar cheese
1/4 to 1/3 cup sour cream
2 tablespoons fresh lemon juice
Salt and cayenne, to taste

In a skillet cook the bacon over moderate heat, until crisp. Transfer bacon to a plate lined with paper towel and pour off all but 2 tablespoons fat. Add onion and garlic to skillet and cook, stirring occasionally, for 5 minutes. Add cumin and chili powder and cook, stirring, 1 minute. Add beans and cook, stirring occasionally, 5 minutes.
Transfer the mixture to a food processor and puree until smooth. Add the cheddar, sour cream, lemon juice, salt and cayenne and puree until combined well.
Transfer dip to a serving bowl and garnish with the bacon, crumbled.
Serve with flatbread chips.
 

Roasted Root Cassoulet
SERVES 6

Topping:
3C Panko (available at Conzatti's)
2 tablespoons minced fresh parsley
2 medium garlic cloves, minced

Cassoulet:
2T EVOO
1 small onion, chopped small
1 medium celery stalk, chopped small
1 small fennel bulb, core and stems
removed, bulb chopped small
8 medium garlic cloves, minced
1 1/2 teaspoons minced fresh thyme
or 3/4 teaspoon dried
1/4 teaspoon chopped rosemary
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon red pepper flakes
3/4 cup dry white wine
1 14.5-ounce can diced tomatoes,
drained
2 14.5-ounce cans cannellini beans,
drained and rinsed
3 1/4 cups vegetable broth
1 bay leaf
1 tablespoon soy sauce

Roasted Vegetables:
2 lg russet potatoes cut into bite size pieces
2 lg parsnips cut into bite size pieces
2 lg carrots cut into bite size pieces
1 lg sweet potato cut into bite size pieces

Toss vegetables w/EVOO, S&P and roast at 400º on a sheet pan till browned. Set aside.

For topping:
Mix Panko in medium bowl w/parsley and garlic; set aside.

For Cassoulet:
Heat EVOO over med heat in large pot. Cook onion, stirring occasionally, until softened and lightly browned, about 5 minutes. Add celery, and fennel and cook, stirring occasionally, until softened, about 12 minutes. Stir in garlic and cook until aromatic, about 30 seconds. Add thyme, rosemary, cloves, allspice, and pepper and cook until fragrant, about 30 seconds. Stir in wine and, scraping up browned bits on pan bottom, cook until wine is reduced by half, 1 to 2 minutes. Stir in tomatoes, beans, broth, bay leaf, and soy sauce and bring to a simmer. Remove pot from heat. Add roasted Vegetables and gently combine.

Spoon bean & vegetable mixture into sprayed casserole dish.
Right before baking cover surface of beans with Panko mixture & bake, uncovered, until Cassoulet is hot and topping is golden brown.
 

 Hot Crab & Artichoke Dip
This is the best Hot Crab & Artichoke Dip we've ever tasted.
Of Course the recipe is inspired by Martha Stewart, the queen of entertaining.

2T butter
2 med shallots, minced
1/4 tsp cayenne pepper
3/4 tsp Old Bay
1 1/2 tsp dry mustard
3/4 C half-and-half
8oz cream cheese, cut into small cubes
4oz sharp white cheddar cheese, grated on the large holes
     of the grater to yield 1 3/4 C
3T fresh lemon juice
2 tsp Worcestershire sauce
1lb lump crab meat, picked over for cartilage
2 15oz. cans artichoke hearts packed in water, drained well & chopped
1/4 C chopped fresh flat leaf parsley
1C Panko bread crumbs (available at Conzatti's),
      mixed w/2Tmelted butter & 2T chopped parsley, S&P
Paprika

Melt 2T of the butter in med saucepan over med heat. Add shallots and cook until soft, about 2 minutes. Add 1T of water and simmer 30 seconds. Stir in cayenne, Old Bay, & dry mustard until well combined. Pour the half-and-half into the saucepan and bring to a simmer. Slowly whisk in the cream cheese a few pieces at a time. When the cream cheese is fully incorporated, whisk in the cheddar cheese a bit at a time. Stir 2 min. Remove from heat. Add the lemon juice & the Worcestershire sauce and stir to combine. Add the crab meat, artichoke & the parsley and stir. Transfer to 2 sprayed or buttered baking dishes. (Can be prepared up to 2 days in advance covered tightly w/ plastic wrap up to this point and refrigerated. When ready to bake remove from fridge and remove plastic.) Cover w/Panko mix and sprinkle w/paprika just before baking in a 400 degree oven. Bake till bubbling and Panko is browned. Serve w/ Flatbread Chips, available from the Back Door Cafe.
 

Herbed Local Wild Mushroom Pancakes Stacked
w/ Roasted Vegetables Drizzled w/ Vanilla Balsamic Syrup

Featured in the November issue of Johnstown Magazine

Pancakes:
1c chopped Portobello mushrooms
2c chopped wild mushrooms
2T butter
3 cloves garlic, minced

Saute mushrooms in the butter till they exude liquid. Add garlic and cook till almost dry. Cool slightly.

2 eggs
1C flour
1 1/2 C milk
1tsp paprika
1/2 tsp dry mustard (Coleman’s)
3 T chopped fresh basil
1T chopped fresh thyme
1/4 C chopped sun dried tomatoes (softened in hot water, drained & patted dry before chopping)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Fresh ground black pepper to taste
1/4C minced fresh chives

1/2 C clarified butter

Whisk eggs, flour, milk, paprika, mustard, basil, thyme, tomatoes, baking powder, baking soda, salt, pepper & chives. Add the mushrooms and mix well. The batter should have the consistency of medium thick pancake batter.

Over med low fire, heat a small nonstick skillet and brush it with clarified butter. Pour 3 T batter into skillet and spread to make a 31/2 -4 inch circle. Cook until the edges become dry and bubbles form on top. Turn and cook until golden brown.

Vanilla-Balsamic Syrup

1 1/2 C sugar
1 1/2 C water
1/4 tsp vanilla
1/2 C balsamic vinegar

Boil together the sugar & water for 10 minutes, or until syrupy. Add the vanilla and Vinegar. Boil until thickened, about 10 minutes. Be careful not to burn the syrup. Keeps in the frig 2 weeks. Warm to serve.

Roasted Vegetables

3 large Portobello mushrooms cleaned and stemmed
3 small zucchini, sliced 1/4 inch thick
1 med eggplant, sliced 1/4 inch thick

Brush w/OO, S&P and roast till golden brown. Cool & rough chop.
Mix in:
2 C corn
1/2 C chopped fresh parsley
 

Good room temperature or baked till hot through.
 

Mix:
1/2 tsp ground cumin
3T kosher salt
1/2 tsp ground black pepper

Stretch dough, brush w/EVOO, sprinkle lightly w/cumin, S&P mix
Bake as usual, remove from oven and sprinkle w/chopped fresh cilantro while hot then cut into chips and cool.