From Modernist Cuisine at Home
5 1/8 Cups shiitake mushroom caps
4 TBS unsalted butter
1/3 Cup shallots, minced
100 mL (3/8 cup) water
2 TBS soy sauce
1 TSP honey
1/4 Cup chives, sliced thin
1/2 TBS tarragon, minced
Salt to taste
Makes about 1 cup; will keep for 3 days, refrigerated.
I love collecting cookbooks, but I truly believe this may be the last cookbook I will ever need. Modernist Cuisine At Home, the little brother of the famed Modernist Cuisine: The Art and Science of Cooking, is 11 pounds and 300 plus pages of culinary porn. While the food seems straight forward at first (think mac and cheese and burgers), these recipes are like nothing you have ever seen before. The authors explain the science behind cooking and even improve upon well-known dishes using unusual techniques and gadgets. Whipping siphons are used to create perfect scrambled eggs, pressure cookers caramelize vegetables in a flash, and blow torches add fantastic crust to sous vide meats. I cannot wait to fill my kitchen with new toys and start experimenting!
To get started I thought I would start with something simple, like this shiitake marmalade. This earthy and complex condiment can instantly upgrade anything from roast chicken to omelets I decided to use for an easy appetizer with goat cheese crostini. You can also apply the same technique to make bacon marmalade. Yum!
Pulse the mushrooms in food processor until they are just minced. Heat butter in pan and sauté mushrooms until lightly browned and dry (about 15 minutes). Add shallots and cook 8-10 minutes more, or until tender. Stir in water, soy sauce and honey. Simmer until thick, but still fluid. Fold in herbs and season with salt. Serve warm.