We get a lot of customers asking for the recipe for a dish they tried so they can make it at home. Usually we are happy to share--just ask! Send email to eitan@thelocomotive.com.
We are also working on a compilation of our favorite recipes which we plan to publish as a cookbook. We hope to have this available in time for the holidays. If you want to make sure you get your copy when the book is out, send us an email and we'll let you know when it is available.
We also have a new column in the local paper, the Register-Guard entitled The Vegetarian Kitchen. Click here to read the column.
The secrets to our signature dish:
3 portabello mushrooms, about 1 pound
1 medium shallot, peeled and finely minced
4 Tbsp unsalted butter
1/2 teaspoon salt, or to taste
1/2 tsp white pepper, or to taste
2 Tbsp sugar, or more to taste
2 1/2 cups dry, full-bodied red table wine
Remove mushroom stems carefully, trying not to crack the caps. Slice off and discard root end of stem where very dirty.
Coarsely crumble remainder of stems into saucepan, rinse once, and cover with water plus an inch extra, and bring to boil. Reduce to a simmer; cook one hour, checking a few times and adding enough water to keep stems covered as necessary. Cool slightly.
Scoop out stem pieces and place in a cloth napkin, or cheesecloth. Wring out into saucepan of broth. If there is more than 1 cup of broth, simmer briskly until reduced. Set aside.
Wipe off mushroom caps with a clean, damp cloth. Slice smallest mushroom into long strips about 1/4 inch wide.
In a heavy skillet, heat butter on medium and sauté shallot until limp and lightly browned, 1-2 minutes, stirring constantly. Remove from skillet and set aside.
Turn burner to highest setting. Add mushrooms to pan, cap side down, plus mushroom strips. Sprinkle with salt and pepper. Sear 2-3 minutes or until well-browned, rotating the mushroom caps and stirring to prevent sticking (tongs work best).
When brown, turn over (gill side down) and immediately add mushroom broth.
Add sautéed shallots and sugar to broth in pan, stir, and continue cooking on high. Turn mushrooms over - cap down, gills up - after about 2 minutes. Continue cooking, stirring occasionally, until broth is reduced to a thick glaze.
Add 1 1/2 cups of the wine. Stir and scrape bottom and sides of pan to deglaze, and continue cooking until reduced again to a thick glaze. Repeat with remainder of wine. When finished, you should have about 1 cup of wine sauce.
Taste and correct seasonings, adding a little extra wine or sugar to improve taste or sauce volume.
Serve each large cap with 1/2 of the mushroom strips as garnish.
A recent dessert:
1 1/2 cups all-purpose white flour
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup butter
Cheese base (recipe follows)
3 dozen ripe Black Mission figs (depending on size), split lengthwise
Stir flour, salt and sugar together in a bowl. Cut in butter until mixture resembles cornmeal. Press firmly into a 10-inch or 11-inch breakaway tart pan or pie pan, packing evenly, making sure edges and where edge meet bottom are thick enough to stand. Place crust in freezer for 20 minutes or more.
Preheat oven to 375 degrees. When crust is chilled, bake until light golden-brown, about 20 minutes. For even baking, rotate pan after 10 minutes. Cool on rack. If using breakaway pan, remove rim.
When cool, fill with cheese base (recipe follows). Chill until firm. Place figs on top, cut side facing up, in a spiral or other decorative pattern.
Cheese base
8 ounces cream cheese, softened
1/4 cup sugar
1/4 chilled whipping cream
3/4 teaspoon vanilla extract
2 1/2 teaspoons fresh lemon juice, strained
Beat cream cheese, sugar and cream together until light and smooth. Beat in vanilla and lemon juice.