Luxurious ingredients like foie gras and caviar haven’t vanished from menus, but next to them are far more down-to-earth dishes such as roast chicken, quiches, and hearty soups. T.W. Food in Cambridge, known for its elegant tasting menus, is catering to the times with rustic, bistro-style fare. Chef and co-owner Tim Wiechmann, who trained at three-star
|8||eggs plus 4 extra yolks|
|Salt and pepper, to taste|
|1||bunch parsley (leaves only), rinsed thoroughly|
|2||teaspoons olive oil|
|1/2||pound mushrooms (morels, chanterelles, crimini, or shiitake), stemmed and chopped|
|1/4||cup heavy cream|
2. In a pot of boiling salted water, blanch the parsley for 1 minute. Drain and rinse with cold water. Pat the parsley dry. Transfer to a blender. Add the olive oil and ice cubes. Blend the parsley until it forms a thick puree.
3. In a saucepan, melt 1 tablespoon of the butter. Add the mushrooms, salt, and pepper. Cook, stirring constantly, for 3 minutes or until tender. Transfer to a bowl.
4. Add the remaining 1 tablespoon butter to the saucepan. Add the eggs and whisk vigorously over medium-low heat, without letting large thick curds form on the bottom or sides of the pan. The eggs should form small grains. Remove the pan from the heat and stir in the heavy cream.
5. In 6 martini or other stemmed glasses, or in bowls, layer the parsley mixture, then the eggs, and finally mushrooms. Adapted from T.W. Food