Edible Monterey Bay

CHANTERELLE POT DE CRÈME

By Ben Spungin, Pastry Chef, Bernardus Lodge

Serves 8

4 cups chanterelle ice cream base (see recipe below)
3 sheets gelatin
1 cup whipped cream
pinch of salt

  1. Lightly whip the cream into soft peaks and set aside in large bowl.
  2. Bloom gelatin (sprinkle it with cold water and let it sit for 3–5 minutes).
  3. In a small pot, simmer 3 tablespoons water and dissolve gelatin.
  4. Add ice cream base and whisk on the stove for 10 seconds.
  5. Remove from heat and whisk into the whipped cream. Pour into individual cups and let set in refrigerator overnight.

Bernardus Lodge • 415 W. Carmel Valley Road, Carmel Valley
831.658.3400 • www.bernardus.com

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WILD MUSHROOM CHOWDER

MIRACLE OR MUSHROOM?

JOZSEPH SCHULTZ AND HIS
WILD MUSHROOM CHOWDER

Chef Jozseph Schultz of the legendary India Joze restaurant in Santa Cruz has been involved with the Fungus Fair since its beginnings back in the 1970s. His wild mushroom soups and chowders always sell out. Joe was a classmate of David Arora, author of Mushrooms Demystified, at UCSC and says that mushroom foraging in the Santa Cruz Mountains fills him with awe.

“It’s a view of the miraculous,” he says. “The mushrooms always seem like they come from a different world.”

Mushroom fritters and chanterelle bacon—made by cooking slices of chanterelles in lots of oil over high heat until they become crunchy—are part of his Fungus Fair repertoire, but there’s no telling what he has up his sleeve this time.

WILD MUSHROOM CHOWDER

By Jozseph Schultz of India Joze restaurant in Santa Cruz

Serves 8

3 medium potatoes, thinly sliced
4 cups water
1/4 pound dried porcini mushrooms
1 bay leaf
1 teaspoon salt
1/4 pound bacon*
1 pound chanterelle or cremini mushrooms
3 tablespoons butter
1 red onion, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 bunch scallions
1/2 small bunch celery
4 tablespoons flour
2 cups milk or half and half
1/2 bunch flatleaf parsley, minced
1 sprig fresh rosemary
1 sprig fresh thyme or dried
1/8 teaspoon white pepper

  1. Boil potatoes in water with salt, bay leaf and porcinis until almost tender (about 10 minutes), reserve.
  2. In a large pot or Dutch oven over medium heat, fry bacon until almost crisp, remove. Add chanterelle mushrooms (or other mushrooms like oyster, cremini and morels) and fry until lightly browned. Add and melt butter; add red onion and cook, stirring, until soft but not browned. Add bell peppers, scallions, celery and flour. Stir-fry briefly, careful not to burn flour.
  3. Add potatoes and water. Add milk. Stir over heat until lightly thickened.
  4. Stir in parsley, rosemary and thyme. Adjust seasoning with salt and pepper. Serve chowder hot, spooning several pieces of bacon on top of each bowl.
  5. *If bacon is omitted, sauté mushrooms in 2 tablespoons oil.

India Joze • 418 Front St., Santa Cruz
831.325.3633 • www.indiajoze.com

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KABOCHA SQUASH & SWEET POTATO SOUP WITH GINGER, LEMONGRASS AND COCONUT MILK

By Chef Tom McNary of Carried Away

soup

Serves 8-10

1 large yellow onion, sliced
3 cloves garlic, sliced
3 tablespoons peeled sliced ginger
6 stalks lemongrass, bottom parts peeled and roughly chopped
3 tablespoons vegetable oil
4 cups peeled and cubed kabocha squash
4 cups peeled and cubed sweet potatoes
6-8 cups vegetable stock or water
3 cups coconut milk
4-5 teaspoons kosher salt
1 and 1/2 teaspoons freshly ground black pepper

  1. In a large soup pot, heat oil over lowmedium heat. Add onion, garlic, ginger and lemongrass and cook until very soft, covering pot and stirring occasionally to prevent browning.
  2. Add squash, sweet potatoes and enough stock or water to just cover vegetables. Stir to combine. Add coconut milk, salt and pepper.
  3. Bring to boil and reduce heat to simmer, uncovered for about 20-30 minutes or until squash and potatoes are completely softened.
  4. Carefully purée mixture in blender or food processor until smooth. Strain through sieve for a velvety consistency and adjust for seasoning.

Optional: Garnish with a mixture of finely chopped scallions, pickled ginger and wakame (edible seaweed).

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