|4 teaspoons||Extra light olive oil with a|
|Dash of sesame oil|
|3||Shallots, finely chopped|
|2 tablespoons||Fresh thyme leaves|
|¼ teaspoon||Fresh grated nutmeg|
|⅛ teaspoon||Fresh ground black pepper|
|½ cup||De-alcoholized chardonnay|
|2 tablespoons||De-alcoholized chardonnay|
|Wine with 2 T cornstarch|
|½ cup||Evaporated skim milk|
|1¼ cup||Chicken stock|
|½ cup||Strained yogurt (a coffee|
|Filter works good - about|
|2 ounces||Canadian bacon, sliced thin|
|1 pounds||Chanterelle mushrooms|
|(if not in season use|
|2 ounces||Smoked turkey breast,|
|Cut in small strips|
|⅛ teaspoon||Cayenne pepper|
|1 tablespoon||Fresh chopped parsley|
|4||Sprigs fresh thyme|
|1||(12-inch) French baguette|
ß In a small saucepan, heat 1 teaspoon of the olive oil. Add the shallots, 1 tablespoon of the thyme, nutmeg and freshly ground pepper. Cook until the shallots are translucent.
ß Pour in the de-alcoholized wine and boil until reduced by half. Add the cornstarch paste, bring to a boil and stir until thickened.
Remove from the heat and add the evaporated milk and ¼ cup of the chicken stock.
ß Put the pan into a bowl of ice water in order to cool it quickly, or just stand there and wait for it! When cooled, add the yogurt and stir in the remaining tablespoon of the thyme. Strained yogurt can break up into little flecks if it is added to hot liquids. For this reason, do please cool the sauce so that the whitening effect can take place and the sauce will look smooth and glossy.
ß Heat the remaining olive oil in a low sided stewpot. Add the Canadian bacon, mixing it lightly with the oil.
ß Seperate the mushroom caps from the stems and slice the stems. Drop the stems into the stewpot and saute for five minutes. Now add the caps and stir gently.
ß Add a little of the remaining chicken stock to kick up some steam, then add the rest, stirring lightly. Cover and simmer for 5 minutes.
Remove from the heat.
ß Pour the cooking liquid from the stewpot through a fine mesh strainer into the yogurt sauce. Mix thoroughly. Pour the yogurt sauce back into the mushrooms and stir together. Add the turkey and cayennne. Mix in the parsley.
ß To Serve: Cut the baguette into 1 inch slices and remove most of the soft center, leaving only a thin layer of dough on the bottom, forming a shallow bread "cup". Put the bread slices on an ovenproof plate and toast in the oven until golden brown. Pour ½ cup of the chanterelle cream over the bread and garnish with a sprig of thyme.
ß I cut it diagonally for a main course and straight across for a starter. The main course needs a beautiful fresh salad with lots of herbs and edible flowers. Nutritional Profile PER SERVING CLASSIC MINIMAX Calories 497 324 Fat 36 8 Calories From Fat 66% 21% Cholesterol 112 14 Sodium 1103 752 Fiber 3 4ß Clasic Compared - Chanterelles and Smoked Ham in Cream ß 60 minute prep time ß Low cost
FROM: Graham Kerr's Smart Cooking, Doubleday, page 10,11 Submitted By BRENT WILLIAMS On 11-05-94
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