TulsaPeople / July 2009 / Cooking for a Cause - Recipes from the Palace

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Cooking for a Cause - Recipes from the Palace

Recipes from Palace Café chef James Shrader.

Salmon mousseline

You will need:
Stainless steel bowl
Food processor
Measuring cups
Cutting board
Chef’s knife

Ingredients:
1/2 pound salmon pieces
1/4 cup heavy cream
2 egg whites
1 teaspoon Chef’s Seasoning
1 teaspoon tarragon
Lemon zest to taste

Method:
1. Pulse salmon pieces in processor until pureed.
2. While mixing, slowly add cream and egg whites.
3. Season with Chef’s Seasoning, tarragon and lemon zest.
 

Asian-cured gravlax

You will need:
Large stainless steel bowl
Measuring cups
2 shallow pans

Ingredients:
3 pounds salmon
2 ounces thinly sliced ginger
2 cups brown sugar
1 cup granulated sugar
2 cups kosher salt
2 ounces gin

Method:
1. Combine all ingredients except salmon.
2. Place salmon in shallow pan. Cover with mixture.
3. Place the other shallow pan over curing salmon and place a foil-wrapped brick on top.
4. Allow to cure for four days.
5. Remove from cure and rinse with cold water. Pat dry and cover with plastic wrap.
 

Mushroom ragout

You will need:
Measuring cups and spoons
Ounce measure
Sharp knife
Cutting board
Large sauté pan
Wooden spoon
Wet towel

Ingredients:
1/2 pound butter
1/8 cup chopped shallots
1/8 cup diced pancetta
1 pound portabella mushrooms
1 pound medium mushrooms
1 pound wild mushrooms
4 ounces Madeira
1 teaspoon salt and fresh pepper
1 teaspoon chopped chives
1 teaspoon chopped tarragon
1/2 cup heavy cream
1/4 cup sun-dried tomatoes

Method:
1. Cut mushrooms to small dice. Re-hydrate sun-dried tomatoes in hot water.
2. Brown butter in large sauté pan.
3. Add shallot and pancetta. Cook until browned.
4. Add mushrooms and lightly season with salt and pepper. Sauté.
5. Let mushrooms cook unstirred for about 5 minutes or until brown.
6. Continue cooking mushrooms until all moisture is gone from pan, about 15 minutes.
7. De-glaze with 2 ounces Madeira. Cook until Madeira is reduced, then repeat until all Madeira is used.
8. Add heavy cream and tomatoes; season with salt and pepper. Reduce until cream coats mushrooms.
9. Stir in chopped herbs. Adjust seasonings with salt, pepper and herb.