Cooking with Chef Patrick at Rathbun Lakeshore Grille
| Wild Mushroom & Pine Nut Dressing 15 slices of stale rye bread 1 stick of butter 1/2 medium onion diced 1 stalk of celery diced 1/2 cup shredded carrots 1 cup button mushrooms sliced 1 cup Shiitake mushrooms sliced 1 cup Portabella mushrooms sliced 1 cup Oyster mushrooms sliced 1/2 cup pine nuts toasted 1 Tablespoon dried sage 2 Tablespoons minced Italian parsley 2 1/2 cups chicken stock 2 eggs, beaten |
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Directions: Tear bread apart in 1-2 inch pieces and put in mixing bowl. Melt butter in saute pan. Add onions, celery and carrots and saute about 3 minutes, add mushrooms. Saute until vegetables start to brown. Add to bread along with sage, parsley, chicken stock and eggs. Mix well. Transfer mixture to a greased 9×13 pan. Cover with foil and bake in a 350 degree oven for about 45 minutes. Uncover for the last 10 minutes to brown.
| Caramelized Shallot & Cranberry Chutney 2 Tablespoons olive oil 3 shallots julienned 2 Tablespoons minced ginger 1 jalapeno, seeded and minced 2 packages fresh cranberries 1 1/2 cups packed light brown sugar 1 1/4 cups white sugar 1 1/2 cups Merlot 2 Tablespoons orange zest 1 1/2 teaspoons kosher salt |
Directions: Heat olive oil in sauce pan over medium high heat. Add shallots and saute for about 3 minutes. Add ginger and jalapeno and saute until shallots have caramelized. Add cranberries, white and brown sugars and wine. Bring to a boil and reduce heat and simmer for about 25 minutes. Remove from heat and add orange zest and salt.
