Ragoût Of Morels With Crème Fraîche Soft Herbs And Toasted Brioche Recipes

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RAGOUT OF SPRING VEGETABLES WITH MORELS



Ragout Of Spring Vegetables With Morels image

Provided by Florence Fabricant

Categories     weekday, side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 13

2 ounces dried morels
2 pounds small new potatoes, peeled and quartered
Sea salt
1 pound slender baby carrots, peeled, a bit of stem left on
4 ounces tiny pearl onions, peeled
4 small white turnips, about 12 ounces total, peeled, halved and sliced 1/2-inch thick
3 stalks celery, cut in two lengthwise, in 1-inch slant cuts
5 tablespoons extra virgin olive oil
1/3 cup chicken stock
1 pound thin asparagus, ends snapped, in 1-inch slant cuts
2 bunches scallions, well trimmed, in 1-inch slant cuts
Freshly ground black pepper
2 tablespoons chervil leaves

Steps:

  • Place morels in a bowl, and cover with warm water. Place potatoes in a large saucepan, cover with salted water, and simmer 5 minutes. Add carrots, onions, turnips and celery, and simmer another 15 minutes. Drain vegetables, and set aside.
  • Drain morels, reserving 1/3 cup soaking liquid, strained. Rinse morels, and pat dry.
  • Heat 3 tablespoons oil in a large nonstick skillet. Add morels, potatoes, carrots, onions, turnips and celery. Sauté about 5 minutes, until potatoes begin to color. Add stock and reserved morel liquid. Boil a few minutes, until liquid reduces and thickens a bit. Recipe can be prepared in advance to this point.
  • Stir in asparagus and scallions. Rapidly simmer 2 minutes. Season with salt and pepper. Fold in remaining oil, scatter with chervil, and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 659 milligrams, Sugar 6 grams

TOASTED BRIOCHE ROUNDS WITH CREME FRAICHE AND CAVIAR



Toasted Brioche Rounds with Creme Fraiche and Caviar image

For larger parties, try using different types of caviar for a colorful and enticing platter.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 4

1 one-pound loaf brioche, cut into 1/2-inch thick slices
2 tablespoons unsalted butter
1 eight-ounce container creme fraiche or sour cream
2 ounces black caviar, or more

Steps:

  • Using a 1 1/2-inch round cookie cutter, cut 36 rounds of brioche from slices. Place 1 tablespoon butter in a 12-inch skillet. Melt over medium heat. Add half the rounds; cook until golden, turning once, 1 to 2 minutes per side. Repeat with remaining butter and rounds. Let cool on a wire rack or paper towel. Store rounds in an airtight container at room temperature for up to 2 days.
  • Place a dollop of creme fraiche on each round, and top with caviar.

ROASTED GARLIC AND HERB CREME FRAICHE



Roasted Garlic and Herb Creme Fraiche image

Make and share this Roasted Garlic and Herb Creme Fraiche recipe from Food.com.

Provided by GoldsmithLissa

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

4 large cloves roasted garlic
1/4 cup creme fraiche
1 teaspoon fresh tarragon (optional)
1 fresh sage leaf
1/2 cup fresh chives
1 small lemon, juice of
kosher salt
fresh finely ground white pepper (optional)

Steps:

  • Add all ingredients except kosher salt into the bowl of a blender. Blend at a high speed until sauce is completely pulverized to for a silky smooth puree.
  • Strain herbed creme fraiche through a fine mesh sieve to remove any leftover larger chunks.
  • Adjust the seasoning of the sauce to taste with kosher salt and, if desired, freshly ground white pepper.

Nutrition Facts : Calories 55.8, Fat 5.6, SaturatedFat 3.4, Cholesterol 20.4, Sodium 6, Carbohydrate 1.5, Fiber 0.2, Sugar 0.4, Protein 0.5

RAGOûT OF MORELS WITH CRèME FRAîCHE, SOFT HERBS, AND TOASTED BRIOCHE



Ragoût of Morels with Crème Fraîche, Soft Herbs, and Toasted Brioche image

Categories     Bread     Side     Spring     Summer     Kosher

Number Of Ingredients 13

1 tablespoon tarragon leaves
1 tablespoon chervil sprigs
2 tablespoons flat-leaf parsley leaves
2 tablespoons 1/2-inch-snipped chives
3/4 pound fresh morels, stems trimmed and cleaned (see page 32)
5 tablespoons unsalted butter, softened
1 teaspoon thyme leaves
1/2 cup sliced shallots
1 cup mushroom, vegetable, or chicken broth
Three 3/4-inch-thick slices brioche
1/2 cup heavy cream
6 tablespoons crème fraîche
Kosher salt and freshly ground black pepper

Steps:

  • Toss the tarragon, chervil, parsley leaves, and chives together in a small bowl and set aside, covered with a damp paper towel in the refrigerator. If the morels are large, cut them in half lengthwise.
  • Heat a large sauté pan over high heat for 2 minutes. Add 3 tablespoons butter, and when it foams, scatter the morels into the pan, being careful not to overcrowd them. Sauté 3 to 4 minutes, stirring often. Turn down the heat to medium, and add the thyme, 1/2 teaspoon kosher salt, and a few grindings of pepper. Let the mushrooms cook another 6 to 8 minutes, until they're crispy on the outside yet still tender. (The amount of cooking time really depends on the mushrooms; some give off more water than others, which will require a longer cooking time in order for the water to evaporate and the morels to crisp.)
  • Add 1 tablespoon butter, and stir in the shallots. Cook about 2 minutes, until the shallots are translucent and tender. Turn the heat up to high, add the broth, and reduce by half. Immediately remove from the heat.
  • Meanwhile, lightly butter the brioche on both sides. Heat a large cast-iron pan over medium-high heat, and toast the slices on both sides until golden brown.
  • Cut the brioche slices in half on the diagonal, and place them on a platter.
  • When the brioche is ready, return the mushrooms to medium heat for a minute or two. Swirl in the cream, and taste for seasoning. Spoon the morels over and around the toasts-not completely covering the bread, and spilling onto the platter.
  • Dollop each toast with crème fraîche and scatter the herbs over the top.

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