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Bayona's Goat Cheese Crouton with Mushrooms
in Madeira Cream

 

 

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Goat Cheese Crouton with Mushrooms
in Madeira Cream

Bayona, New Orleans

(for 4 portions)

Goat Cheese Crouton

4 slices 7-Grain Bread, toasted
1/4 cup fresh Goat Cheese, softened
2 tablespoons Butter, softened

Mix goat cheese with butter then spread on toasted bread about 1/8
inch thick. Trim crust and cut in half.  Set aside.

Madeira Cream

2 tablespoons Shallots, finely chopped
4 ounces Madeira, medium dry (Rainwater or Sercial)
3/4 cup Whipping Cream

In a small pot or saucepan, Simmer shallots in Madeira until liquid is
reduced by half.
Add cream, bring to a boil, then reduce heat and simmer about 5-10
minutes, until cream thickens slightly.

Mushrooms

1/2 pound Mushrooms, mix of oyster mushrooms,
shiitakes or chanterelles
3 tablespoons Butter
1/2 teaspoon Garlic, minced
Madeira Cream
Salt & Pepper
2 teaspoons Chives, snipped

Remove tough stems from mushrooms and slice or tear into pieces.
Melt butter in sauce pan and cook mushrooms over medium high heat
until golden brown and slightly crispy. Stir in garlic and Madeira Cream.  Turn heat to high and boil for about 2 minutes, until mushrooms have absorbed most of cream. Season with salt and pepper and toss in chives.  Place toast with the cheese in a hot oven or broiler just long enough to
brown a little.  Remove from heat, arrange on plates and divide the mushrooms equally. Garnish with more chives, if desired.

~*~*~*~*~*~*~*~*~*~

This is not Bayona's recipe for 7-Grain Bread (at least I don't think so!),
but it is a very simple recipe that I have come to rely on over the years.
 You might want to give it a try...

Seven Grain Bread

 Pour 1 1/2 cups boiling water over 1 cup 7-grain cereal (Arrowhead Mills)
in large mixing bowl. Dissolve 2 packages dry yeast in 1/2 cup warm water (105-115 degrees F). When the cereal mixture is lukewarm, add yeast, 6 tablespoons safflower oil, 1/2 cup honey, 2 teaspoons sea salt, 2 beaten
eggs and 2 1/2 cups stone-ground whole wheat flour. Work in 3 more
cups whole wheat flour. Divide the dough in half and spread into the
bottoms of 2 oiled loaf pans. Let rise until double and bake 50 minutes
at 375 degrees  F.
 

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