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Saturday, January 16, 2010

The Saturday Shef #1: Winter Night's Chanterelle Soup & Homemade Bread

It started with one woman, Mrs. Delights, new year’s resolution to become a better cook and ended up with four friends getting together yesterday for the first of what we hope will be an ongoing cooking group.

Since this was the first group none of us I think knew really what to expect. I am a pretty good cook but I love how much I learned from the other women there and it is always so much fun to get together with people who love to cook as much as I do. Of course it was not all cooking there was a ton of laughter, joking and sharing stories as we worked.

First we started with making the bread from scratch since it would need time to rise. It was a simpler recipe and we had some slight issues with the dough getting too cold on the first rise and then getting to warm for the second rise but cooking is more trial and error than anything and I have learned over the years that you just need to go with the flow. We all took turns talking about our various bread knowledge and I learned that maybe I baby my bread in the rising stages a little too much. I am excited to apply some things I learned today.

After the bread was started we made two different flavoured butters which I had never done before and were so easy and SO DIVINE. First was a honey infused cinnamon butter and the other was a Agave Chili butter. After multiple taste tests we hid it in the refrigerator until everything else was ready.

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THIS IS THE HONEY CINNAMON BUTTER THAT DID NOT LAST VERY LONG WITH OUR COMBINED LOVE OF SWEETS

We then turned our attention to starting the soup which was a pretty easy recipe but took a lot of time to cut all the ingredients. Everyone chipped in to get everything all done before we started. As the wine flowed and the soup started to cook we put the bread in the oven peasant style and we all began to get VERY hungry. The smells were really making us salivate.

The bread, even with the raising problem, came out of the oven looking perfect with a thick brown crust. YUMMM

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PEASANT BREAD GENERALLY USES SIMPLE INGREDIENTS AND ARE SHAPPED INTO ROUGH ROUNDS OR RECTANGLES

We scrambled to get the soup into the blender and the last minute details all taken care of so we could serve everything HOT!

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MRS. DELIGHT AND I

The soup turned out wonderfully hearty. I had never had celery root before (which was a large ingredient in the soup) and it brought an interesting flavour.

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All of us gathered at the table ready to enjoy the fruits of our labour. Of course there was good wine too.

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We all had such a wonderful day cooking and learning together. The food was so delicious. We can’t wait until the next one.

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THE FOUR SHEF’S

3 comments:

neekercooks said...

So, a couple thoughts on the soup...

The chanterelle taste was so much more vibrant when they weren't pureed. SO, what about tweaking the recipe just a bit as follows:

(1) cooking the celery root just a bit more so it's more tender
(2) puree only the celery root and leave the leeks and mushrooms to remain chunky-good
(3) Add the pureed celery root to the chunky soup to give it more body (I felt the soup as it came out was a little watery, but this could have been due to the fact that I didn't puree it in small batches like I should have...I pureed it in one big batch.)

Anyways, just some ideas! And I must say, the soup tasted EVEN better the next morning once all the ingredients had a chance to hang out and get to know each other better!

Here are the recipe links:
Bread: http://breadbaking.about.com/od/yeastbreads/r/1loafbread.htm

Soup: http://blogs.kcrw.com/goodfood/2009/12/john-pleshettes-chanterelle-soup/

sanyuphobia said...

Yay, it was such a great time and i learnt alot.
cant wait for the next one. :)

paul peggy zeus said...

What a fun and yummy way to spend time with a few good friends. I like this!

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