kthread cooks: mushaboom
See the episode above in HD on vimeo
Maybe the strangest state my sister Katrina and I drove through on our recent road trip, New Mexico is a land of enchanting oddities like the small town of Truth or Consequences (an excellent cue for confessions when on the open road) and the pricking sense of anticipation one feels passing the desert Virgin Galactic headquarters, where the requisite fifty test space flights are scheduled to begin in June.
Katrina and I didn’t venture to Los Alamos, but we did play Feist’s wonderful song “Mushaboom,” and I began to think about lunch, and how to explode a portobello mushroom’s flavor over an aromatic green cloud. This episode reconstructs the portobello napoleon dish from Michael’s Bistro in Charlottesville, using a compound butter of Jamie Oliver’s (the rosemary/sun-dried tomato/garlic trinity) on top of mushrooms that roast for fifteen minutes at 400 and crown wilted spinach and latkes garnished with goat cheese (I like Québécois Tournevent).
I was fortunate enough to be joined in this episode by my close friends Ben and Dana, who share stories of tea-stained spoons and a plastic menagerie along with another song Ben remembered that fits this dish too: Tori Amos’ “Cloud On My Tongue.”
The Feist song that titles this episode is rumored to be named after one of Feist’s happy places, and that tone matches my state when I am cooking in my kitchen with these two.
Michael’s Bistro 1427 1/2 University Ave, Charlottesville, VA 22903
this episode on vimeo (in HD) or blip.tv
mushaboom wallpaper on Flickr
drink pairing: earthy red wine (or vodka infused with atomic fireballs; we drink cava in the episode)
What sorts of dishes do you cook with giant mushrooms? Please leave compliments for my lovely guest stars in the comments. (I do hope they’ll return.)
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Posted Monday, February 4th, 2008, 9:44 am | Filed in Entertaining, Food, Video. Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.
February 4th, 2008 at 7:11 pm
How much cava did I consume during the taping of this video? Let it be known that I went to yoga afterwards.
February 4th, 2008 at 10:29 pm
Kthread.com is out of control! How do you have the time to do all of this? Very impressive.
February 4th, 2008 at 10:37 pm
Ben, I’m pleased the mushaboom powered a yoga afternoon—the cava was strictly for benefit of our audience—
E. Fiction, thank you; for my glamourous studio guests, I make the time. All in the name of food science and discovery—