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Old August 27th, 2010, 09:32 PM
SusanMarie's Avatar
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Smile To The Chefs!!!

Hi!

If you wish to share any recipes you use... Please do! I loved the sauces used over slamon... And the Aus Jus over Roast Beef.

We were on the NCL Pearl.

Food was great! Thank You!!!

Susan
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Old September 10th, 2010, 11:29 PM
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On the Carnival Splendor we went to the Pinnacle Steak house demo. My hubby likes the Wild Mushroom soup. The Demo included a soup they called Mushroom Cappuccino
one pound of button, shitake, portabello oyster, and criminie mushrooms
5 table spoons onion
1 clove chopped garlic
2 oz butter clarifed
2 pint chicken stock
1 pint cream
a few drop of truffle oil
1 tsp chopped parsely
salt and white pepper to taste
2 sprigs thyme

Saute onions & garlic in butter add assorted mushrooms. Add stock and simmer. Season with salt and pepper. When mushrooms are cooked blend in blender and sieve through a chinois. Return puree to pot and add cream and a few drops of truffle oil.adjust seasoning and consistency.Serve hot.
This recipe made me ask what the heck is a chinois??? This is a chinois.
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