Watch Good Eats – S2E5 – The Fungal Gourmet in Educational & How-To |  View More Free Videos Online at Veoh.com

Mushrooms! – AKA Jill’s Guide to Entertaining!

Recipes on Foodnetwork.com as usual:

The Fungal Saute and That Ol’ Cap Magic

Here are our lovely Crimini mushrooms, or baby portobellos.  First step is to remove the stems from the caps.  Then take a sip of wine.  Next, slice the stems, and some of the caps for the saute and set aside the other caps for stuffing.  Take a sip of wine.

Saute the mushrooms and shallots in butter.  When they are cooked down, deglaze the pan with cognac, take a sip of the cognac first to make sure it tastes good.

Next add in the cream and herbs.  Take another sip of wine.  Let this all cook down a bit and remove from heat.

Toss the caps in olive oil and herbs and place them under the broiler for about 10 minutes.  Go ahead and take this time to talk with friends and enjoy a glass of wine. After all, entertaining is supposed to be fun.

Once the caps are tender, fill them with the stuffing and place them back in the oven and broil on high for another 3-4 minutes.  Make sure your glass and your guests’ glasses are refilled.

Eat!  And, if you are like Jill, serve with 3 or 4 other appetizers.

Watch Good Eats – S2E6 – Crust Never Sleeps in Educational & How-To |  View More Free Videos Online at Veoh.com

Get the Delicious pie recipe here on foodnetwork.com

Doing our Alton Brown best, we measured our dry ingredients by weight, not forgetting to tare between each addition.

Working with the various temperatures and integrations of butter is one of the more challenging bits to this recipe.

Our Dino spray bottle doing his job. ARRRRRRRR!!! (Get your own)

Note: definitely be sure to wet the dough enough.  We didn’t and had to moisten it some more even after it spent 20 minutes in the refrigerator. More on this later…

Don’t do what Peter did and forget to peel the pears until after you’ve halved and cored them

The pear slices take a nice hot bath in the balsamic. Yum!

The filling is done! And easy!  We’ll have to experiment with other flavors next time.

Rolling this dough was the hardest part of the recipe for sure.  We don’t own a big rolling pin like AB uses – just a smaller French rolling pin which made this significantly harder.  Also, remember how we told you to make sure you hydrate the dough sufficiently – even after our goof earlier it was still a bit to dry which further added to the challenge of rolling.

The ice-cold pan that AB suggests you use if the dough becomes to warm is an excellent tip, however.

Pound cake receives a dice before it goes onto the dough.

There she is!  Not a perfect folding job, but the relative dryness of the dough didn’t let us do this step much better.

Awww, came out looking beautiful though, eh?  Look at what magic a little egg wash and some sugar can achieve

Despite the challenges we faced during this episode, we have to say that the end result was totally worth it.  The crust was indeed both tender and flaky.  Good job, AB!

See you next time and keep cooking!

Footnote: This pie was enjoyed by a faithful reader.  If you become a faithful reader, perhaps you can share in the spoils as well.  Bribes via comments are accepted.