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Abalone Mushroom Canneloni with Braised Short Ribs,
Apples &
Ginger with a Sherry Syrup
By Executive Chef Gary Roth, Los Altos Country Club, Los Altos, CA

Made with:
CulinArté -Veal Demi Glace

For the Braised Short Ribs Ingredients:
1/2 tbls. Kosher Salt
1/2 tspn. Black Pepper (ground)
1/8 tspn. Cloves (ground)
4 (4 inch) Short Ribs (meaty, and wide) (about 6 to 7lbs)
2 Onions, large (chopped)
2 Carrots (large, peeled, chopped)
2 Celery Stalks (large, chopped)
2 Garlic Cloves (large)
1 bunch Thyme
4 Plum Tomatoes (chopped)
1 Bay Leaf (small)
2 Lbs. CulinArté -Veal Demi Glace (dissolved in 4 Cups Boiling Water)
2 cup Cabernet Wine
1 Orange (use peel only, peeled with potato peeler)

SCombine salt, pepper, and cloves. Season ribs generously with this mix and roast for 45 minutes until browned. Layer roasting pan with carrots, onions, celery, garlic, thyme, orange peel, bay leaves and tomatoes. Lay short ribs on top of vegetables. Heat wine and stock to a boil. Pour over ribs. Cover with aluminum foil. Bake at 350°F for approximately 3 - 4 hours or until ultra soft and fork tender. Remove ribs to plate. Strain remaining braising liquid. Skim off all fat. Pour into saucepan and bring to a boil. Adjust seasoning (salt, pepper, clove or possibly a few drops of balsamic vinegar or orange juice).

Note: If only chicken stock is available, caramelize carrots, onions, celery and garlic in a saute pan with 2 tbls. butter to add color to braising liquid.

Chill short ribs until firm. Cut meat off the bone and cut 4 inch dice.

For the Mushrooms Ingredients:
4 Extra Large Abalone Mushrooms
1 tbls. Extra Virgin Olive Oil
3 cups Diced Braised Short Ribs (see recipe)
1 lg. Ciaoggia Beet
2 lbs. Fava Beans, Shelled (blanched and peeled of skin)
1/2 tbls. Walnut Oil
1/2 lb. Summer Squash (baby,halved and blanched)
2 cups Dry Sherry
1 lb. CulinArte Veal Demi Glace
Herb Sprigs
Chives (chopped)
Salt and Black Pepper
1 cup Granny Smith Apple (small, diced)
1 tbls. Fresh Ginger (fine diced)
3 Shallots (fine diced)
1 cup Braising Liquid for Short Ribs
1 tbls. Butter
1 Bunch Tarragon (coarse chopped)
1/2 cup Corn Starch

For the Stuffing:
Sauté the shallots and ginger in butter for three minutes on medium heat. Add apples and cook for two minutes more. Add short Rib meat and braising liquid and cook until liquid is absorbed but not dry. Add Tarragon. Adjust seasoning. Cool.

For the Mushrooms:
Select extra Large Abalone mushrooms and slice 1/8 inch across the largest section. This will produce 4 - 6 4x3  slices. Brush with olive oil and sprinkle with salt. Roast in 350° F oven for 10 - 15 minutes until pliable but not dry.

For the Beet Chips:
Peel beet and slice on meat slicer to thickness of a potato chip. Toss in corn starch. Tap off the excess cornstarch and deep fry at 350° F, turning occasionally. Crisp completely but do not brown. Drain. Salt.

For the Sherry Syrup:
Reduce the Sherry to 2 cups. Add CulinArté - Veal Demi Glace and reduce again to syrup consistency. Adjust seasoning to taste. Keep Warm.

To Assemble:
Place mushroom on a cutting board. Spoon in 2 tbls. stuffing. Roll mushroom closed, and place in half sheet pan with the open edge facing down. Continue rolling cannelloni and press one next to the other to hold them closed and in place. Warm through in a 350°F oven.

Place Two cannelloni in center of the plate. Toss the baby squash and fava beans in walnut oil. Season with salt and spoon around cannelloni. Sauce around the plate. Garnish with a beet chip between the cannelloni and with an herb sprig or chopped chives.

More Chef Recipes:
Abalone Mushroom Canneloni with Braised Short Ribs,
Apples and Ginger with a Sherry Syrup

Almond Financiere with Candy Cap Mushroom Confit,
Coffee Poached Pears, Mascarpone Truffle Gelato,
and Black Tea Crème Anglaise

Cauliflower Custard with Butter Browned Cauliflower,
Fried Cauliflower Mushrooms and Lamb Demi Glace

Cumin Crusted Lamb Loin with Coriander Basmati Rice

Lundberg Family Farms Lobster Mushroom Risotto with Fresh Pumpkin

Lobster Paella

Maine Lobster, with Grilled Matsutaki Mushrooms, and Buckwheat Jus

Porcini Tart with Goat Cheese and an Arugula Salad

Spinach Tortellini with Castelfranco and Gorgonzola

Veal Fillet with Organic Wild Rice, Baby Vegetables and Morel Mushroom Jus

Venison Carpaccio with Sautéed Foie Gras,
Chanterelles, Caramelized Figs and Port Demi Glace

Wild Mushroom Cappuccino

Other Related Links:
Cooking with Wild Mushrooms

The Secret's in the Rice

Executive Chef Gary Roth - Bio



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