Porcini Fondue With Ham And Ciabatta Recipes

Steps:

• Place 1 cup hot water in small bowl; add dried porcini. Let stand until mushrooms are soft, about 25 minutes. Remove mushrooms from water with slotted spoon; finely chop. Transfer soaking liquid to large skillet, leaving sediment behind. Add garlic and chopped mushrooms. Simmer over medium heat until almost all liquid is absorbed, about 4 minutes. Season to taste with salt and pepper.
• Place fondue pot onto stand; light candle or Sterno. Mix 1 tablespoon wine and cornstarch in small bowl. Bring remaining 1 1/4 cups wine to simmer in heavy large saucepan over medium-high heat. Add cheeses by small handfuls, stirring until melted. Add cornstarch mixture. Bring to simmer. Stir until fondue thickens slightly and begins to bubble, about 2 minutes. Season to taste with pepper.
• Pour fondue into prepared pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.

Steps:

• Place 1 cup hot water in small bowl; add dried porcini. Let stand until mushrooms are soft, about 25 minutes. Remove mushrooms from water with slotted spoon; finely chop.
• Transfer soaking liquid to large skillet, leavinf sediment behind. Add garlic and chopped mushrooms. Simmer over medium heat until almost all liquid is absorbed, about 4 minutes. Season to taste with salt and pepper.
• Place fondue pot on stand; light candle or Sterno. Mix 1 tablespoons wine and cornstarch in small bowl.
• Bring remaining 1 1/4 cups wine to simmer in heavy large saucepan over medium-high heat. Add cheeses by small handfuls, stirring until melted. Add cornstarch mixture. Bring to simmer. Stir until fondue thickens slightly and begins to bubble, about 2 minutes. Season to taste with salt and pepper.
• Pour fondue into prepared fondue pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.

Steps:

• Preheat the grill to high.
• Heat the butter in a non-stick pan with the olive oil, until the butter begins to foam, add the sliced shallots and gently saute for 2-3 minutes, or until they have softened.
• Add the halved mushrooms and saute for 3 minutes, over a moderate heat, or until they have softened and are golden.
• Add the paprika, stir well, then add the Worcestershire sauce and the mustard, stir well and cook for a further minute, before adding the sour cream.
• Lower the heat, and gently heat the cream through for 1 minute.
• Meanwhile rub the slices of bread with the garlic, cut side down and place place the slices of bread onto a baking sheet, then under a hot grill for 1-2 minutes, on each side, or until toasted and golden.
• Remove the toasted slices from the grill, place them onto a serving plate and spoon the mushroom mix over the top.
• Sprinkle with chopped parsley, and serve.
• Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour. If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.

Steps:

• In a large bowl mix together the water, milk, olive oil, and starter.
• Mix the yeast and salt into the flour.
• Stir 6 cups of flour into the liquid mixture, a cup at a time, until you have a dough the consistency of drop-cookie batter.
• Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until the dough is smooth and satiny.
• The dough should be on the slack side, but not oozy; it needs to be able to hold its shape in the oven.
• Place the dough in an oiled bowl and cover with plastic wrap or a damp towel.
• Place the bowl in a warm spot and let the dough rise, undisturbed, about 1 1/2 to 2 hours, or until doubled in size.
• Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into three pieces.
• Form the loaves into torpedo shapes, and place the loaves on parchment-lined baking sheets.
• With a serrated knife or lamé, make three slashes in the tops of the loaves, each 1/2-inch deep.
• Cover with a damp towel.
• Let the loaves rise until they look puffy.
• This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.
• Brush or spray the loaves with water; a plant mister is good for this job.
• Bake for 10 minutes, spraying the loaves with water two more times.
• Lower the oven to 375°F and bake for an additional 25 minutes, or until golden brown.

Steps:

• Heat marsala wine just to boiling pour over dried mushrooms in a small bowl, let set at least 1 hours.
• meanwhile toss fontina and swiss lightly with flour.
• rub a heavy enameled pot or fondue pot with garlic, pour in the white wine, heat over medium low heat until hot, add cheese tossed with flour, a hanful at a time, stirring constantly and waiting until each addition melts; then stir in pecorino.
• Drain the mushrooms, squeeze out as much liquid as possible, chop into fine pieces, stir into cheeze mixture along with 2 T. marsala, season with LOTS of fresh ground black pepper.
• Serve fondue with asorted breads and sausages for dipping.