Marx Foods' Shrooms for Soup Challenge - Black Trumpet Oyster Stew

It's been a while, I know.   But I am back in the saddle momentarily; primarily because I cannot resist a good challenge.  Especially if it involves Mushrooms.  I'm just sayin'.

Thus, I am taking on the latest Marx Foods Challenge, which involves creating a soup utilizing dried Mushrooms.  (Shrooms for Soup)  This could not have been a more timely challenge.  I am totally in soup mode.  It's an Autumnal favorite of mine, in all it's permutations.  OK, disclaimer time....  (you knew it was coming)  All opinions stated here are my own and no funds have been exchanged between Marx Food's and myself.....   blah blah blah blah.... OK enough of that...

The selection from Marx Foods included Porcini (Bolete), Matsutake (Pine Mushroom) and Black Trumpets (Horn of Plenty, Black Chanterelles, Poor Man's Truffle, or Trumpet of the Dead).  Not your run of the mill mushrooms, that's for sure.

I am also positive that, if you have been following this blog for any length of time, the litany of AKA's for the Black Trumpet was a dead giveaway as to which one I chose to grace my soup recipe.  

Considering the flavor of Black Trumpets, being buttery, nutty and slightly smoky, I felt they would be the perfect with Oysters.  Of course, I have been craving oyster stew for the last couple weeks anyway, so this just made it that much better.  Though Black Trumpets season is now, being late summer and fall, they are one of the best dried mushrooms available.  They hold their flavor VERY well, so fresh or dried, I don't think it really makes no difference.

Oyster stew is a little tricky.  The whole point is to keep it as simple as possible and NOT over do it with added "stuff".  It's suppose to taste like a "creamy ocean" when you are done.  It's definitely a case of "Less is More".  That includes "less" Flour (this isn't a thick chowder) and "less" Oysters.  It should not be completely stuffed with meat.  Figure about 6-8 oysters per person.  That's all.  It's really all about the flavor of the delicate sweet & buttery milk broth.  mmmmmmmmm

This "less is more" philosophy is part of the reason I use Leeks in my soup; a lot of soups actually, but in oyster stew in particular.  Leeks are a member of the onion family; an easy going member of the onion family.  Like the friend who helps you in the kitchen without taking over your party.  Their unassuming nature makes 'em the perfect fit for Oysters, lending flavor without stomping all over the Oyster's delicate flavor.  As an added bonus, Leeks are divine with mushrooms in general.

So thus, armed with Leeks, Black Trumpets, Oysters and a significant amount of Butter and Cream, I present "The Ocean in a Bowl"

Black Trumpet Oyster Stew

24-32 Fresh Oysters (or 2 10oz Jars in Small or Petite)
1/4 oz Dried Black Trumpet Mushrooms (don't over do it)
1 Leek, quartered and sliced (white and light green parts)
1 Garlic Clove, minced fine
4 TB Unsalted Butter, divided
2 TB AP Flour
~1 cup Heavy Cream
2 cups Whole Milk
A good Slug o' White Wine
Italian Parsley, chopped fine

So, first, unless you have fresh Black Trumpets, you need to soak the Black Trumpets in some warm water to rehydrate them (just enough to cover them)

While the mushrooms are soaking, shuck the oysters, reserving the liquid, then filter the liquid through a fine mesh strainer, into a 2 cup measuring receptacle, to ensure there are no small bits of shell; set both the oysters and the liquid aside for now.

After you have shucked the oysters, the mushrooms should be thoroughly hydrated, so filter the mushroom juice through a fine mesh strainer into the same 2 cup measuring devise as the Oyster juice. (I left my Trumpets whole, but you can chop them up a little, if you like)

You should have about 1 cup of Oyster/Mushroom Juices.

Add enough Heavy Cream to make 2 cups, then set aside.

Begin melting 3 TB unsalted Butter in a 2 quart pot set over Medium-Low flame. (your goin' for a "sweat", not a saute)

When melted, add the Leeks and the Garlic and sweat until they begin to soften slightly.

Add the Black Trumpets and continue cooking for about 4-5 minutes longer.

Add the Flour and stir to thoroughly coat the Black Trumpets and Leeks, then continue cooking and stirring until the flour begins to smell nutty.

Pour in the Trumpet/Oyster/Heavy Cream mixture, stirring constantly to ensure the Flour is dissolved.

Add the Whole Milk as well, stirring again to ensure everything is well mixed, then let everything just sort of hang out over Medium-Low, stirring occasionally, while you deal with the Oysters.

In an 8 inch skillet, melt the remaining 1 TB Unsalted Butter over Medium flame.

Once melted, add the Oysters.

Cook until they begin to give off liquid and they sort of "plump up" and the edges just begin to "curl". (overcooked Oysters are disgusting leathery things that are just NOT tasty)

Remove the Oysters from the skillet with a slotted spoon and immerse then into the warm Soup.

Give the soup a good slug of white wine....  And, if you want, you can filter the liquid from the skillet through a fine mesh strainer and into the soup as well.

Season the soup with Salt and Pepper.

Cover the the soup and reduce the flame to LOW....

Way low...  As low as you can possibly go. You really only need to keep it warm for about 10 minutes to give all the flavors chance to get to know one another and meld into an elixir of unfettered deliciousness that makes angels weep.  (I'm just sayin')

Serve with a sprinkle of freshly chopped Italian Parsley. (and oysters crackers, if you like)

MMMMMMMMMMMMMMM  The Black Trumpets were a perfect addition to my Oyster Stew.

Tasting of rich butter and nuts with an elusive spice quality that augmented the flavor of the oysters instead of fighting with it.  I really didn't get any smokiness, but I think I understand why Black Trumpets are often referred to as the "Poor Man's Truffle".  There is something exotically intoxicating about the aroma.

I will have to make my Oyster stew this way from now on.  I'm completely hooked. (no pun intended....)

Mangia!!
~~

Consumed with Corningware

In case you have not noticed, I have been a little MIA as of late.   There has been cooking and baking going on, but there has also been an extreme lack of time for writing and picture modifying and such. 

What it really boils down to, is that I have finally found the limit as to what I am capable of pumping out blog-wise.  Having 2 blogs makes things a little rough, for when one is being nourished with tasty recipes, the other one is starving.   At this point, it has been Culinary Alchemy that is suffering in lieu of Corningware411 posts on patterns, pieces and food. 

Not to mention my first ever Vintage Corningware Giveaway (that was a fun experience).

So if you are not following Culinary Alchemist on Facebook, to which all Corningware411 posts are also funneled, here are some of the things I have been Cookin' Up, Old School.

Roasted Chicken

Bulgar Pilaf with Mushrooms

Stuffed Trout on Leek and Fennel

Chilled Watercress Soup

Tartiflette

As you can see, there has been definite cooking happening, just not enough time to post on both sites. 

Because Corningware411 is still a fledgling blog and over 50% of the posts are regarding patterns produced by Corning Consumer Products Division over the years, I feel that it needs to be fed more diligently at the moment than Culinary Alchemy, which encompasses a substantial body of work already. 

Because of this, I am going to put Culinary Alchemy on hiatus for the next couple of months... I will be back in full swing by November, when the Holidays begin.  This is not to say that I will not be posting at all over the next couple of months, but they will be infrequent at best.  I will be occasionally posting links to Corningware411 recipes, but be forewarned, they will be extremely Vintage Corningware-centric.  LOL

I would like to thank all the readers out there for your support and interest in Culinary Alchemy.  I would also like to thank you for your patients while I try to  figure out how to divide my time more effectively between the two blogs.

Mangia!!
~~

Great Green Gobs of Guacamole - Avocado Soup with Shrimp

Have you ever had left over guacamole?  OK, I don't ever have any left over either.  But for the sake of argument, let's just say, hypothetically, that you did.  Wanna know something delicious you can make with left over guac?

A delectable cold Avocado soup which is even better when swirled with Creme Fraiche, dotted with Shrimp and sprinkled with Chives.  Sounds pretty good doesn't it?  Yeah, I thought so too, so I actually had to make a 2nd a batch of Guacamole just so I could make this quick and simple soup.  (Cause the other full batch didn't survive)  Honestly, it worked out better, since I dropped the Tabasco and Cumin from this second batch. 

Chilled Avocado Soup

1 cup Guacamole (about 1/2 batch, minus the Cumin and Tabasco)
1 1/4 cup Buttermilk
4 oz Ice Water
8 oz Clam Juice
1 TB Lime Juice
Salt and Pepper to taste
Creme Fraiche
Sauteed Shrimp
Chives

Simply place the Guacamole, Buttermilk, Ice Water, Clam Juice and Lime Juice in the blender.

Puree until smooth.

Pour into bowls and swirl with Creme Fraiche, then place sauteed Shrimp on top.

Sprinkle with Chives if desired.

Mangia!!
~~

Big Bowl of Bavarian Brew - Bavarian Beer Cheese Soup

I have a love affair with all things Alpine in origin.  By Alpine, I mean anything and everything that comes from the Alps in Europe.  Especially the food. Whether it's the French Alps and a tartiflette, the Swiss Alps and a classic Fondue, the Italian Alps and Pizzoccheri alla Valtellinesi, the Austrian Alps and kaspressknödel or the Bavarian Alps and Kasesuppe...  I love them all.  And why should I not?  For every single one of the afore mentioned dishes contains my favorite culinary ingredient..... Cheese.  Not just any cheeses mind you, but the most flavorful group of cheeses known to man.  Alpine cheeses.

Yes, I will concede that Parmigiano-Reggiano is still the undisputed king of cheeses and that Brie is the beloved queen, but all the grand dukes of cheese-dom are located in the alpine region of Europe.  Bitto, Raclette, Gruyere, Emmental, Bergkase, Cambazola, Beaufort, Fontina val d'Aosta, Comte, Reblochon, Graukase, Weissbier, Castelmagno, Butterkase, Gorgonzola, Tilsiter, Appenzeller, Bundnerkase, Tomme de Savoie, and so many others that it boggles the mind.  To heck with the moon, it's the Alps that are made of cheese.  And I love them all.

Man may not be able to live on bread alone, but add a slab of cheese and he's good to go.

Cheese simply makes everything better, from apple pie to soups.  And soup is what I am going to talk about today; Kasesuppe or Bavarian Cheese Soup.  Now don't think this is a thick and heavy soup, like some sort of Campbell's Broccoli Cheese concoction in a can.  Oh no my friends. This soup has just enough cheese in it to make it unbelievably savory, yet still brothy and soup-like.  Utter deliciousness in a bowl.  Cheese Nirvana, if you will. 

Traditionally, Kasesuppe is thickened with soaked day-old bread, but I am cheating today and simply using flour and butter to thicken it.  What is truly important with this soup is the choice of cheeses.  You can use cheddar, but you have to be more careful with the heat, because cheddar has a tendency to clump up very easily when overheated.  Smooth melting cheeses such as Emmental and Gruyere are the traditional choices, but I have found that a mixture of Tilsiter and Bergkase or Bergkase and Weissbier are just as tasty. 

In my opinion the best beer choice is a dark (dunkel) Munich lager but there are several wheat beers, both dark and light, that would be fairly tasty as well.  Ayinger comes in a 500ml bottle, meaning there will be just over 4 oz left for the cook to enjoy while making the soup.  :)

If you are having an issue finding a good Bavarian style beer, go ahead and try a Sam Adams Boston Lager.  Your looking for a rich malty beer that has not been over-hopped, (as is SO popular now days) so IPA's are definitely out.

Bavarian Beer Cheese Soup

(Kasesuppe)

4 oz Unsalted Butter
3 cups (12 oz) Celery, diced
3 cups (12 oz) Onion, diced
1 Carrot, grated
2 Garlic Cloves, crushed
8 TB (1/2 cup) AP Flour
6 cups Chicken Stock
12 oz Munich Dunkel Lager (Bavarian Dark Lager)
1 tsp White Pepper
Pinch of Kosher Salt
4 oz (1 cup) Bergkase or Tilsiter or Emmental, grated
4 oz (1 cup) Sharp Cheddar or Weissbier or Gruyere, grated

Melt butter in a large stock pot.

Add the vegetables and saute until tender.

Add the garlic and saute 1 minute longer.

Sprinkle the vegetables with the flour, stirring to prevent clumping.

Cook the flour until it begins to smell nutty before adding the Chicken Stock, stirring to prevent lumps.

Add the Dark Lager.

Season with Kosher Salt and White Pepper, then bring everything to a simmer.

Hold at a simmer for 10 -15 minutes. (until the soup begins to thicken)

Remove the pot from the flame and add the cheese.

Stir until the cheese has melted completely.

Serve. (with croutons or crusty bread if desired)

Mangia!!
~~