Dear friends , writers, readers, bloggers, followers, & anyone else who is following up with our activities, welcome to our fantastic world. I hope you’d enjoy our company as we do. Our new friends from the US, the UK, Germany, Romania, India, Taiwan, & the Philippines 😉
As I promised, my dear 1Zumba friend, here’s one secret recipe, given to me by very talented chef, years back, and I still recommend it for its perfection in its quantities.
Brioche 18 slices of brioche bread, crust removed,
½ cup whole butter
2 cups assorted wild mushrooms, diced medium,
1 tbs. porcini mushroom powder (optional)
¼ cup shallots, minced
½ cup Madeira
2 Tbs.Italian parsley, finely chopped
1 Tbs.fresh thyme, chopped
1 cup heavy cream
1 cup whole milk
6 eggs yolks
salt and pepper
In a large sauté pan, melt the butter. Add shallots and slowly seat for 1 minute. Add mushrooms and porcini powder. Continue cooking until mushrooms are soft. Deglaze pan with Madeira. Add fresh herbs. When Madeira has evaporated, add cream, and milk. Slowly bring to a boil and take it off the flame. Briefly whisk egg yolks. Pour ¼ cup of hot cram mixture into the yolks, continuously whisking then pour entire yolk mixture back into mushroom and cream sauté pan. (This can be done a day before. Place the mixture in an ice bath until cooled; refrigerate until needed).
Preheat oven to 300° F. Butter 6 2″x 4″ soufflé dishes. Trim brioche slices to fit inside dishes. Line bottom of dish with the first slice of brioche. Spread with mushroom custard, Repeat until you have 3 layers bread and 3 layers of custard. Cover dishes with foil. Bake in water bath for approximately 1 hour of until firm. Remove foil after 40 minutes so pudding will brown. Spread with mushroom custard.
Try this recipe, and I assure you, it’s very delicious. It was given to me by chef Philippe Striffeler, years back in an elegant restaurant “Anzu”, in San Francisco. It was a blend of Japanese & European styles place, in a fantastic hotel. Chef Philippe has cooked and managed restaurants in the world’s finest luxury hotels. After graduating from Ecole Professionelle de la Societe Industrielle et Commerciale in Switzerland.