Radio Kitchen #929 - Peter Wilson's Winter Dishes 3-1-11

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RK030111peterwilsonswinterdishes.mp3

We've often said that Baltimore is blessed with many, many talented home cooks, folks who don't do it for a living, but have a real gift for working in the kitchen.  A few weeks ago we attended a dinner party and I was really impressed by a pair of dishes made by a good friend.  At Chef JP of C&A, I want you to meet Mr. Peter Wilson, architect and home cook.

WHITE ASPARAGUS WITH TANGERINE HOLLANDAISE SAUCE
5-6 servings

1 lb. freshest white aparagus, trimmed and peeled
1/2 lemon
2 egg yolks
2 sticks unsalted butter
3 tbs tangerine juice
tangerine zest for garnish
pinch of salt and pepper to taste

1.  Bring a large, shallow pot of water to boil.   Add lemon juice, and then the asparagus.  Blanch quickly until the spears become tender.  Remove from pot, and keep warm.
2.  To make the sauce, begin with a double boiler brought to a simmer.  In the upper pot, place half of the butter, in large chunks, and allow to melt.  When the butter has melted, reduce heat to a minimum.  With a wooden spoon, gently fold the egg yolks into the melted butter, adding the remaining butter. Continue to gently stir, adding a little bit of the tangerine juice at a time.  The sauce will thicken over the gentle heat of the double boiler.  Do not overheat!  Add salt and pepper to taste.  When the sauce has thickened, serve at once.
3.  Pat dry the warm asparagus, and arrange length-wise on a long plate.  Spoon the sauce over the spears, and garnish with the zest.

WINTER TIMBALE WITH CHANTERELLE MUSHROOM CHOCOLATE RAGOUT
5-6 servings
(These are individual custard/mousse-like dishes, served with a dressing of a ragout of mushroom, flavored with bittersweet chocolate.)

Ragout:
* 1/4 lb butter (one stick)
* 1 large shallot, finely minced
* 1 lb fresh chanterelle mushrooms, washed and finely chopped
* salt and pepper to taste
* 1 1/2 tbs dry Sherry
* 1/ tsp lemon juice
* 1 tbs chopped parsley
* flour for thickening

1.  Melt butter in a large skillet.  Add shallots and cook until they are translucent.  Add the mushroom and saute for another four minutes.
2.  Add salt and pepper, and stir for about a minute over low heat.  Add remaining ingredients and remove from heat.  If the sauce needs thickening, mix a little of the liquid with a bit of flour in a small cup to make a smooth slurry.  Stir back into the ragout.
3.  Set aside the ragout to keep warm.  Do not cover, lest it become bitter.  Puree about 1/4 of the ragout for the timbale.

Timbale:
preheat oven to 325

* Whites of four large eggs
* 1/2 cup warm heavy cream
* 1 cup chicken stock
* 3/4 tsp salt
* 1/2 tsp Hungarian paprika
* Pinch of nutmeg
For garnish, 1/4 cup bittersweet chocolate, shaved

1.  In a thoroughly clean metal bowl, beat the eggs until they form stiff peaks.
2.  In a separate bowl, combine the remaining ingredients.  Stir in the pureed ragout, and whisk thoroughly.  Using a spatula, gently fold in the egg whites, one third at a time.  Take care not to stir, but only fold the egg whites in.
3.  Grease 6 individual molds with butter, and then fill them with the mixture, only about 2/3 of the way up the side.
4.  Place a baking rack on the bottom of a baking dish large enough to accommodate the timbales.  Pour simmering (not boiling) water in the dish, and bring it to the level of the filling in the timbales.  Place in the oven and bake for 20-30 minutes.  Use a toothpick to prick the timbales to check for doneness.  It should come out clean.
5.  To serve, invert the timbales onto a warmed serving platter.  Heat the ragout, and spoon it over the timbales.  Finally, garnish with the bittersweet chocolate shavings.