Comments on: Wild Mushroom & Kale Ravioli with Caraway Parmesan Cream Sauce

By: San Francisco - ivanshaw.com

San Francisco - ivanshaw.com — Fri, 04 Jul 2014 03:19:06 +0000

[…] I have to go back and ask Amy what she thought of the pasta, because I know that she can make all three forms pretty much in her sleep and she makes a beautiful ravioli variant. […]

By: Rosé Poached Salmon, Lemony Parmesan Cream & Pommes Anna | Amy Glaze's Pommes d'Amour

Mon, 21 Apr 2014 19:28:30 +0000

[…] The lemony Parmesan cream sauce is as simple as reducing cream until is is the consistency of heavy oil, adding grated Parmesan to tighten it up at the end with some lemon zest and a few tablespoons of the poaching liquid. Be careful not to boil this sauce after adding the Parm or the oils in the cheese will separate and the sauce will look broken. There’s no flour in this recipe and I wish people would stop adding roux to cream sauces because I hate that glop-y white stuff on Pasta and fish and reduced cream is thick enough on its own! I like this sauce for pasta too and it’s great with the addition of caraway seeds if you’re a rye lover. […]

By: Ms. Glaze

Ms. Glaze — Wed, 01 Feb 2012 18:51:26 +0000

Helen! One more thing…… LOVE YOUR BLOG!!!

By: Ms. Glaze

Ms. Glaze — Wed, 01 Feb 2012 18:50:00 +0000

Helen! I do have cleaning tips! And unfortunately there’s no real short cut which is sort of a bummer. Cleaning hedgehog gills can be time consuming.
The way I was taught to clean chanterelles is to use a pairing knife and gently scrape down the stems to clean off any dirt or residue and then cut off the tip of the stem. If the caps are dirty I brush them off with a kitchen towel or gently with the blade of a pairing knife. I don’t normally scrape the gills like hedgehogs unless they need it.
If the chanterelles are dirt ridden or sandy and scraping isn’t getting the job done, fill a large pot with cold water and quickly dunk them and swoosh them around then scoop them out. Chanterelles will absorb a lot of water and get mushy fast so I don’t let them soak. I always taste one, to make sure there’s no crunchy bits of sand or fertilizer leftover.
With big cleaned chanterelles, I like to pull them apart into smaller pieces so that they cook evenly. Also, I sear them with a little olive oil on high heat. They hold a lot of liquid and will quickly absorb it this way, instead of boiling away in their own juices and getting mushy.
Button mushrooms however can be cleaned more thoroughly in cold water. They will still absorb it, but not as fast.

By: Helen

Helen — Wed, 01 Feb 2012 12:01:44 +0000

Fabulous idea! I love your tip about scraping out the gills of hedgehogs. I often struggle with washing them (if the dirt gets stuck in those gills, getting it out is really tough). Somehow it never occurred to me to scrape the gills out. Do you do that for chanterelles too? Any tips on cleaning them?

By: Ms. Glaze

Ms. Glaze — Wed, 01 Feb 2012 09:32:12 +0000

Thanks John! Just cookin’ on the farm right now… although we might be… well, I better not jinx it….we gotta few things up our sleeves let’s just say that….Hope you’re well and not too cold and staying warm with a nice cold bottle of champagne?

By: John

John — Wed, 01 Feb 2012 07:29:26 +0000

My Go Ms GLaze! These look fantastic! When are you opening your restaurant! John