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Readers:
While visiting Paris a while ago, we
ate dinner at a fantastic nightclub called Le Buddha Bar. It is the most
exciting concept I've seen in a long time and their unique blend of
music (available at Do Re Mi Records) is guaranteed to make you get up a
dance at your table (by the way, there's no dance floor but people don't
seem to mind). The food is Pacific Rim with Asian influences from Japan
(sushi), China, Malaysia, India, Bali and others. I noticed Kobe beef on
the menu for $60 and had to give it a try. I was served a 4-ounce,
sliced piece of pretty good New York. Did you know there is a local
steakhouse that serves a full-sized Kobe New York steak?
Q:
Dear John, Thank you for
taking the time to identify the mushrooms that I collected. Even though
you said they would be safe to eat, we decided to go out and shop for
some instead. We were able to get some dried Porcini mushrooms that,
when reconstituted, were really very good (not to mention safe). We
cooked them with some wine and butter and served them over steaks. Can
you suggest another recipe?
John and Ada Peachnut,
Salinas
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A:
Folks, it is officially mushroom season as I have been
bombarded lately with letters and visitors with fungi questions. I have
received photos of mushrooms by e-mail, baskets and bags of them left at
my office door, and even a piece of one sent in the mail by a nice lady
whose dog had just eaten it (I hear her pooch is doing just fine). Here
is one of my favorite winter mushroom dishes:
Italian Sausage
Recipe
with Polenta and Porcini,
Serves 6-8
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1 pound Italian sausage,
skin removed |
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1 package polenta |
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1/2 cup porcini mushrooms,
dried |
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1 quart tomatoes, chopped,
in puree |
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1/2 teaspoon crushed red
pepper |
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1 teaspoon sugar |
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1/2 Reggiano Parmesan
cheese, grated |
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1 teaspoon black pepper,
ground |
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1/2 large yellow onion,
chopped |
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6 cloves garlic, chopped |
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1/2 cup dry red wine |
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1 teaspoon salt |
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2 tablespoons unsalted
butter |
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1/2 cup petite peas |
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4 tablespoons extra-virgin
olive oil |
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Reconstitute mushrooms in a
cup of warm water for 20 minutes. Squeeze excess water from mushrooms
and set aside. Prepare polenta according to package instructions. When
mixture is thick, add butter and stir to melt; then add cheese and do
the same. Place cooked polenta on a lightly buttered baking dish to form
an even layer, approximately ½-inch thick. Place baking dish into
refrigerator. When firm (after about 30 minutes), cut polenta into
square or diamond shapes. Place polenta squares on a well-oiled stovetop
grill or skillet and grill for 1 to 2 minutes on each side. Set aside.
Coat the bottom of a large saucepan with olive oil, and place over
medium-high heat. Add onion, garlic, and sausage, breaking sausage into
pieces as it cooks. Stir frequently while browning. When sausage begins
to brown, add wine and mix well. Add tomatoes, red pepper and sugar,
stirring frequently. Lower heat to medium and add peas. Simmer for
another 10 to 15 minutes. Place grilled polenta squares on plates, spoon
sauce over polenta, and add a portion of sausage mixture to plate. Serve
with grated cheese and black pepper. |
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