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Home > Dining Out > Restaurant Guide > Carmelita
Recipes From Carmelita
Portobello Mushroom Roulade With Potato Cakes
and Mushroom Demi-Glaze
For the Roulade
6 portobello mushrooms, roasted
Salt and pepper, to taste
9 asparagus shoots, roasted (or 2 zucchini, roasted), cut into matchsticks
2 onions, chopped and caramelized
1 tablespoon oil
1/2 cup sherry
2 red bell peppers, roasted and julienned
Remove gills and stems from portobellos. Place them on an oiled sheet tray
with salt and pepper and put into a 400-degree F oven for 15 minutes. Remove
and cool (roast zucchini or asparagus using this same method). To caramelize
onions, place chopped onions in a sauté pan with 1 tablespoon of
oil over medium heat and cook until translucent (about 5 to 8 minutes).
Deglaze with 1/2 cup sherry, lower heat, and cook until tender and sweet.
Season with salt and pepper. Cool. Place cooled mushrooms on a clean working
surface, stem side down, and with a sharp knife, butterfly each mushroom,
opening them flesh side down. Leave 1/2 inch at the end, and open the mushroom
like a book. To fill each mushroom, place 2 tablespoons of caramelized onions
at the center, followed by roasted peppers and zucchini or asparagus. Roll
the mushrooms around the filling ingredients. Each should look like a fat
cigar. Tie each roulade with either blanched chives or leek tops.
For the Potato Cakes
6 yellowfin potatoes, quartered and boiled
2 yams, peeled, chopped, and boiled
1 onion, diced
1 leek (white only), diced
2 tablespoons minced garlic
Salt, to taste
Black pepper, to taste
1 cup panko or bread crumbs
After boiling potatoes and yams separately, sauté diced onions and
leek with 1 tablespoon of oil over medium heat for approximately 3 minutes,
then add minced garlic and cook until soft. Season with salt and pepper.
In a mixer with a paddle, add potatoes and yams and mix on low speed. Gradually
add onion mixture and panko. The potato mixture should be rustic, not mashed
potatoes. Season as desired. Remove from mixing bowl and form into cakes
as you would a hamburger patty.
For the Mushroom Demi-Glace
Gills and stems of portobellos
1 onion, chopped
8 whole cloves garlic
2 carrots, peeled and chopped
3 tablespoons thyme, chopped
2 bay leaves
2 tablespoons olive oil
1 cup red wine
3 cups water
Salt, to taste
Black pepper, to taste
Place mushroom stem and gills in a baking pan along with onions, garlic,
carrots, and herbs. Sprinkle with oil. Cover with foil and bake for 30 minutes
at 375 degrees F. Remove foil, add 1 cup of red wine and continue to roast
another 15 minutes. Remove from oven, reserve wine, and place solid ingredients
in a blender with water (do this in several batches). Blend well, until
you achieve a watery paste. Pass blended mixture through a fine sieve. Finally,
put strained sauce in a pan with reserved red wine and reduce to a syrup-like
consistency. Season sauce well.
Final Preparation and Serving
Place roulades and potato cakes on a sheet tray and place in a 350-degree
F oven for 10 minutes. Meanwhile, warm mushroom demi-glace. Place a small
ladle of mushroom demi-glace in the center of each plate. When potato cakes
are hot, place one on top of the sauce on each plate and place a roulade
on top of each cake. Ladle a little demi-glace sauce over each of the roulades
and top with fried leeks. Citrus-Vanilla
Bean Vinaigrette
(We love to serve this citrus-vanilla vinaigrette with an organic wild
greens mix tossed with fresh mint, basil, chives, and chive blossoms.
Pour a glass of full, vanilla-accented Chardonnay and enjoy the fruits
of your labor. This recipe first appeared in last year’s spring
newsletter and was created by chef Ericka Burke.)
1 vanilla bean (pulp only)* per person
3/4 cup rice wine vinegar
1/4 cup fresh orange juice
1/8 cup fresh lemon juice
21/2 tablespoons turbinado (raw) sugar
11/2 tsp. fresh thyme, minced
1 cup extra virgin olive oil
Slice vanilla bean lengthwise, using a paring knife. Carefully scrape
out the pulp and place it in a mixing bowl. Add all ingredients, except
the oil. Whisk well. Slowly pour in olive oil while whisking to emulsify.
Season to taste.
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