a — 30 — Wednesday, July 22, 1998 — North Shore News Love messenger | IN 1619 there was a talented young man hired as a dishwasher in the home of the Duchess of Bar the sis- ter of King Henry IV of France. Francois Pierre de la Varenne was noticed by the King, himself a frequent visitor in his sister’s resi- dence. According to history, he was trustworthy as well as bright, and soon became the courier of love messages between the King and three of his mistresses. In the kitchen he also advanced through the ranks, . and by the age of twenty, in 1623 he became a third assis- tant chef. A modest advance. However, his activity as a was much rewarding. The third assi tant chef was, in a short time, a rich man. La Varenne never left the @ewkemploy of the royal family. The King eventually appoint- ed him a.minister.of state. His culinary talents also didnot disappe: achef in your kitehen To everyone’s surprise at the court, and in the houses of the nobility; he had supreme abtlities as an innov- ative cuisinier, — ” In 1651 he published his first Sook titled Tie French Chef. The main treatise of this volume was his style of cock- ing, which was to become known as nouvelle cuisine. One of his inventions while the master of the kitchen of the Marquise d’ Uxelles was a series of dishes thar eventually became known as duxelles. Duxelles are a mixture of mushrooms, onions, shallots finely chopped, sauteed in clarified butterfat. The mixture is one of the most important fundamental components of classical and modern cuisines. The magnificent mush- north shore news ( FOOD pved mushro rooms available to West Coast consumers this time of year, alwavs remind me of this tantalizing story of love, intrigue and cooking. This week, we can reere- ate and indulge in his historic recipe and its rasty results, Duxelles ce. brunoise cut onions 2 c. brunoise cut mush- rooms 3 Tbsp. melted butter 2 Tbsp. brunoise cut spring onions white part only % tsp. salt (or to taste) % tsp. granulated sugar 1 tsp. tomato paste 4% tsp. soy sauce (originally a rich demi glace for color and flavor) | Method: Select a medium size heavy skillet. Saute the onions in the butter until transparent. Add the mushrooms and all the other ingredients. Continue cooking about 20 minutes. During this time the mushrooms release the mois- ture content. This moisture has to be evaporate before the mixture is ready. When donc, cool for and use right away, or keep in a refrigerator up to 7 davs. Makes one cup. Shiitake duxelles Influenced by the great cuisines of the Orient, this formula is most suitable for West Coast palates. 3 Tbsp. melted butter % c. finely chopped green onions 1 Tbsp. finely chopped Chinese sausage 1 clove of garlic, crushed 14c. chopped Shiitake mushrooms 2 tsp. hoisin sauce Method. Select a large heavy skillet. Saute the green onions in the butter for 2 minutes. Add the chinese sausage. Saute one more minute. Now add all the other ingre- dients, and finish sauteing for about 10 minutes. The total mass ready for use will be about X-I cup. This mixture will be suitable for stuffing pork chops, or even for spreading on bread. Chicken or Game Hens stuffed with Duvelles Gne 3 lb. chicken, or two larger cornish game hens 2c. of cold duxelles Kc. port wine % «. white fresh bread ‘crumbs 4 Tbsp. soft cream cheese 1 Tbsp. soft butter 2 Tbsp. finely chopped parsley 1 tsp. finely chopped fresh tarragon leaves salt and ground black pep- per to taste Method: birds to b oven to 375 Place the precooked dux- elles into a skillet add the port — bring to boil. Cook until most of the port is evaporated. Remove, cool 3 little, mix in all che other ingredients. Mix weil. Cool completely. Stuff the birds as usual, truss them and roast until donc. Remove from the oven, let rest for about 10 minutes. Place on a serving platter and Prepare the stuffed. Pecheat garish with spears. Present with rice or pota- toes. A great meal for 4-5 people. asparagus Duxelic sauce modern version of a cls ice is a tasty accom-. paniment for barbecued . steaks, poultry or ribs. ; Try it. 4c. duxelles 4c. tomato puree % c. brown sauce (some rea- sonable quality can be pur- chased canned) 4c. sweet red wine 1 Tbsp. finely chopped parsley ~ 4 ¢ white wine % c. tomato paste Method: Select a smiail: sauce pan place in the brown |” sauce and simmer 15 min-- utes. Add the sweet red wine. Now add in all the . other ingredients. - . : Simmer for 10 min Check for saltiness. : Serve hot. Enou; {Fresh Blueberry Pies ! 9 de ‘3* each rag. 5* each i Quantities subject to availabilicy of fresh blueberries Westiynn Bakery 109 LYNN VALLEY RD. LYMM VALLEY CENTRE _9 I've always felt that if people Ann Hortifee: were given a chance to make our world a beiter place, they would do it. The North Shore Recycling Program gives - us so Many opportunities to help the environment, it’s important for all of us to play our part and think globally. and act locally. It’s time for all of us to pitch in. For More Information Call International Paper at 929-3416 pee north shore — news & reyirerngun : . MAGNIFICENT mushrooms are one of the ingredients for duxelles, along with onions. and shallots, sauteed in clarified butterfat. Try it as a tasty stuffing for chicken or game hen. wae NORTH SHORE ata CREDIT UNION “> Pa > Sr eee uel i aoe)