My first post on this channel: so, at the outset, thank you very much, Chef Easter, for what is easily the most impressive online cooking instruction I've ever run across. Your method of presentation is so completely original (wonderful) and of course the knowledge that you impart, as well as the confidence and humor with which it is conveyed, is just … (pick a superlative) — you are truly a very generous man.
You are probably heartsick at the loss of your video annotations; even though I own all of your books it is obvious that they were an important element in the whole experience.
silabag1
Well Chef Me again. Loved the soup. I did cheat and had to use a Glade Christmas Pine scented air freshener for the background notes of pine. LOL
Nathan Parsons
Years ago, I had an amuse bouche of mushroom that the chef called ‘mushroom cappuccino’. I have literally dreamt of that dish for over a decade since. This is the closest thing I’ve found to that taste and mouth feel. Thank you! Amazing soup!!
maya beezus
I demand to see your face.
petyahaha
I'm making this right now. By what amount did you reduce the soup after adding the cream? I've tripled the amount of ingredients including the liquids and it looks like I should have added less liquid because I didn't account for the reduction.
joanna Ou Mallon
Made this it was amaziiiiiing only I forgot to remove the garlic :/ and I didn’t have truffle oil and my blender didn’t make it liquid … I’ll do better next time !!!! You’re the best chef in the world
joanna Ou Mallon
i am making this right now <3
netweed09
wow, you must have a certified Hot-spring shower resistant camera =)
Malak
Hi Chef, I am planning on making this soup next Saturday for a bunch of foodie guests I'm having over for dinner. I was wondering if you had a recipe on how to make the duck stock or if this can at all be bought, perhaps at the farmer's market (for comparable quality).
Cypher402
Something about the taste of thyme as I get older, I'm just not a big fan anymore. This is coming from someone that likes a wide range of food, not a whole lot I don't like.
I think plenty of home cooks over use thyme. I had some roasted veg at a friends house that was covered in dry thyme, pretty gross if you ask me. It's amazing what a little salt and pepper, and technique will get you.
I doubt you would taste it in the final product here, but I stopped using thyme for the most part in my cooking. Maybe I'm crazy, I think it's an over rated herb.
I'm making cream of mushroom, my own version, for thanksgiving green been casserole. I usually put a pinch of thyme, but last year tried to emphasize technique and flavor through the cooking process and used less ingredients. I've made the casserole for several years for different events, and people freak out! Very excited about trying porcini mushrooms.
I have leveled up significantly over the years as a home cook. A huge part of my evolution has been thanks to you and your books/videos. I own all the cook books.
Honestly, I don't think I've ever made one of your recipes directly. But my understanding of cooking and the science behind it is so much further ahead now. I really enjoy throwing together random dishes with stuff I have on hand, for friends etc. My ability to do this is through the roof since studying your work.
Thanks Chef Easter!!
Giancarlo Gatti
I know you dont do videos for the time being but man I would love a video where you cover how to make a really good mushroom sauce for pasta. That's one of my favorite pastas – the dark grey luxurious pasta sauce with a tagliatelle or some thicker pasta than a spaghetti.
kommisar
This is the first time I can recall the wine not being used to deglaze and reduce, instead being added after all the frying/sauteeing is done. Could you explain why?
WestfallChicken
What changes would you make if you were to make this with fresh wild porcini? Thanks in advance, the two books of yours which I don't already own should arrive this week 🙂
Seattle Rinis
Hi. I was just at my local Asian market searching for a bargain in duck pieces to make the duck stock for this soup.. I had a choice of duck heads (very cheap and strange to look at), duck necks (a bit more expensive but still affordable) and then duck leg and thighs (kind of expensive). I could also get a whole duck in a foil like packaging that looked previously frozen. What do you think?
This is an impressive soup. Earthy and rich. A soup not merely to be drunk, but savored. I made an initial batch using a packaged chicken stock I had on hand and it was delicious but, remembering your remarks in Volume 3 about "respecting the recipe," I made a second batch, this one made with duck stock , and was startled by the difference. If you're looking for a starter course for a special meal, this soup will blow your guests' socks off.
DannoCrutch
This looks pretty epic. I'm almost afraid to make this because it might ruin me for the simple one I make. 😉 Thanks, Chef!
Michael Kohlman
I am not a big fan of mushrooms, and only recently learned to tolerate them in anything else besides being ground up for Salisbury steak. But this is one recipe I will definitely have to try. I feel it is the other ingredients that will make the difference.
iakob Kv
Chef, you seem to belong to people who not only makes great dishes, but actually enjoys the process of cooking. Can you tell us your philosophy towards the enjoyment factor of cooking? What makes you like to do it?
I am myself very interested in cuisine, but a small kitchen, uncomfortable settings, post-cooking cleaning, etc makes cooking not so enjoyable. but I know people like you, who for instance if they are in a bad mood, they will start cooking and become better, while, if I am in a bad mood, my dish will 1000% fail. :))
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When does lemon peel go in?
My first post on this channel: so, at the outset, thank you very much, Chef Easter, for what is easily the most impressive online cooking instruction I've ever run across. Your method of presentation is so completely original (wonderful) and of course the knowledge that you impart, as well as the confidence and humor with which it is conveyed, is just … (pick a superlative) — you are truly a very generous man.
You are probably heartsick at the loss of your video annotations; even though I own all of your books it is obvious that they were an important element in the whole experience.
Well Chef Me again. Loved the soup. I did cheat and had to use a Glade Christmas Pine scented air freshener for the background notes of pine. LOL
Years ago, I had an amuse bouche of mushroom that the chef called ‘mushroom cappuccino’. I have literally dreamt of that dish for over a decade since. This is the closest thing I’ve found to that taste and mouth feel. Thank you! Amazing soup!!
I demand to see your face.
I'm making this right now. By what amount did you reduce the soup after adding the cream? I've tripled the amount of ingredients including the liquids and it looks like I should have added less liquid because I didn't account for the reduction.
Made this it was amaziiiiiing only I forgot to remove the garlic :/ and I didn’t have truffle oil and my blender didn’t make it liquid … I’ll do better next time !!!! You’re the best chef in the world
i am making this right now <3
wow, you must have a certified Hot-spring shower resistant camera =)
Hi Chef, I am planning on making this soup next Saturday for a bunch of foodie guests I'm having over for dinner. I was wondering if you had a recipe on how to make the duck stock or if this can at all be bought, perhaps at the farmer's market (for comparable quality).
Something about the taste of thyme as I get older, I'm just not a big fan anymore. This is coming from someone that likes a wide range of food, not a whole lot I don't like.
I think plenty of home cooks over use thyme. I had some roasted veg at a friends house that was covered in dry thyme, pretty gross if you ask me. It's amazing what a little salt and pepper, and technique will get you.
I doubt you would taste it in the final product here, but I stopped using thyme for the most part in my cooking. Maybe I'm crazy, I think it's an over rated herb.
I'm making cream of mushroom, my own version, for thanksgiving green been casserole. I usually put a pinch of thyme, but last year tried to emphasize technique and flavor through the cooking process and used less ingredients. I've made the casserole for several years for different events, and people freak out! Very excited about trying porcini mushrooms.
I have leveled up significantly over the years as a home cook. A huge part of my evolution has been thanks to you and your books/videos. I own all the cook books.
Honestly, I don't think I've ever made one of your recipes directly. But my understanding of cooking and the science behind it is so much further ahead now. I really enjoy throwing together random dishes with stuff I have on hand, for friends etc. My ability to do this is through the roof since studying your work.
Thanks Chef Easter!!
I know you dont do videos for the time being but man I would love a video where you cover how to make a really good mushroom sauce for pasta. That's one of my favorite pastas – the dark grey luxurious pasta sauce with a tagliatelle or some thicker pasta than a spaghetti.
This is the first time I can recall the wine not being used to deglaze and reduce, instead being added after all the frying/sauteeing is done. Could you explain why?
What changes would you make if you were to make this with fresh wild porcini? Thanks in advance, the two books of yours which I don't already own should arrive this week 🙂
Hi. I was just at my local Asian market searching for a bargain in duck pieces to make the duck stock for this soup.. I had a choice of duck heads (very cheap and strange to look at), duck necks (a bit more expensive but still affordable) and then duck leg and thighs (kind of expensive). I could also get a whole duck in a foil like packaging that looked previously frozen. What do you think?
what are phantograms from cc 5:13 Thank you
This is an impressive soup. Earthy and rich. A soup not merely to be drunk, but savored. I made an initial batch using a packaged chicken stock I had on hand and it was delicious but, remembering your remarks in Volume 3 about "respecting the recipe," I made a second batch, this one made with duck stock , and was startled by the difference. If you're looking for a starter course for a special meal, this soup will blow your guests' socks off.
This looks pretty epic. I'm almost afraid to make this because it might ruin me for the simple one I make. 😉
Thanks, Chef!
I am not a big fan of mushrooms, and only recently learned to tolerate them in anything else besides being ground up for Salisbury steak. But this is one recipe I will definitely have to try. I feel it is the other ingredients that will make the difference.
Chef, you seem to belong to people who not only makes great dishes, but actually enjoys the process of cooking. Can you tell us your philosophy towards the enjoyment factor of cooking? What makes you like to do it?
I am myself very interested in cuisine, but a small kitchen, uncomfortable settings, post-cooking cleaning, etc makes cooking not so enjoyable. but I know people like you, who for instance if they are in a bad mood, they will start cooking and become better, while, if I am in a bad mood, my dish will 1000% fail. :))
Thank you in advance for your input.