Wein & Dine

I have a new favorite fungus in the produce isle. Part of the chanterelle family, black trumpet mushrooms are known as the “the poor mans truffle” and are sold dried rather than fresh. True to its name, these mushrooms look like little trumpets (or vases if you prefer that image) and have a distinctive smoky flavor that even borders on buttery. These mushrooms are little chameleons- they can turn any basic dish into something spectacular. Mostly sold in specialty markets (not just any grocery store), they can be a bit on the pricey side; but a little bit goes a long way. These mushrooms work harmoniously with cream sauces, and known for their added depth and woodsy aroma. As we all know, cream sauces are high in calories, fat and ugliness.
Enter my new recipe: Chicken sausage with cauliflower, black trumpet mushrooms in a light white wine cream sauce over whole-wheat pasta. This has become my favorite dish to make and consume. It satisfies the craving for rich pasta, without weighing you down after (both mentally and physically).
A few other alterations that could make this dish even healthier:
Substitute veggie sausage for chicken sausage. I really enjoy Boca Italian Style Sausages. Instead of whole-wheat pasta, use House of Shirataki Noodles (tofu shaped noodles) which are extremely low in calories and fat free. I pretty much talk about these noodles with anyone who will remotely listen.
Please try this recipe out and let me know your thoughts!
Ingredients:
Your favorite brand of chicken or turkey sausage (hot Italian style works best)
Vegetable of your choice (broccoli or cauliflower are my favorites)
About a handful of BT Mushrooms
Four tablespoons of fat free half-and-half
One tablespoon of fat free sour cream
One small yellow onion (chopped)
Three cloves of garlic (chopped)
Parmesan cheese, black pepper and salt to taste
Olive Oil

1. Heat up olive oil and garlic in a sauté pan. Add onions and vegetable of choice until consistency reaches your liking.
2. Add chicken sausage and sauté until cooked.
3. Add mushrooms, whole-wheat pasta and stir until everything is mixed
4. Add about half a cup of white wine, fat free sour cream and fat free half-and-half.
5. Stir and add sprinkling of parmesan cheese and black pepper.
Serve immediately.

Hey Y’ all,

Time to get Wein & Dine back on track. Along with collaborting with www.Bromography.com, I will be posting recipes, restaurant reviews, and all things food that inspire me throughout my quest for hidden Brooklyn gems. Stay tuned!

The future is certainly looking bright for Hosea Rosenberg, the New Mexico born and Colorado based recipient of Bravo TV’s Top Chef: New York. After winning $100,000 dollars to jump-start his career and a feature in Food and Wine magazine, he is receiving much acclaim and attention from the media, and the pressure is certainly palpable. “I want to rise to the occasion and use all of the doors open to me, and be inspired for this new era of life,” Hosea explained when we spoke last week as he drove through the mountains of Colorado. With an acclaimed title like the winner of Top Chef come great responsibility and pressure. Like a true champ, Hosea is staying cool while letting things unfold naturally.

Perhaps it is this down to earth and relaxed mentality that enabled Hosea to win the title of Top Chef. “I make simple and straightforward food with bold flavors,” Hosea easily categorizes his flavor palette and cooking style. Dubbing himself a “flavor junkie,” Hosea loves to use fragrant spices and foods with high levels of acidity. This is clear if you view the menu at Jax, the fish house in Boulder, Colorado where Hosea has been Chef since 2004 and is currently the Executive Chef. The menu items are classic and straightforward but not without surges of flavor. They offer a smorgasbord of American regional flavors including a touch of the Southwest, Creole, and various seafood and fish dishes that originate from all across the country. You can see Hosea’s influence in many of the menu options, including Lobster Tail Tempura, Colorado Lamb Rack, Cedar Wrapped Alaskan King Salmon and even a Catfish, Shrimp or Oyster Po’Boy, each with their own special touches.

Even over the phone, Hosea’s down to earth vibe and easygoing personality come through. Naturally, Hosea has a great rapport with all the local Colorado farmers and purveyors that he does business with, and he and the Jax crew are the definition of green minded. Impressively, the restaurant uses 100% wind energy and practices composting, recycling and water conservation. Only the freshest ingredients from local farmers and growers are used, and all seafood and fish are sustainable and organic. Does it get any greener? A lover of the outdoors and a firm believer in the ever-important farm-to-table connection, Hosea believes 100 percent in these earth friendly practices and often takes the Jax crew out to the local farms to scope out the best produce and livestock. Move over Al Gore!

The most common questions facing Hosea since his Top Chef win (besides his relationship with Leah, which I refused to ask about) are whether he plans to open his own restaurant, and which city will be lucky enough to call it their own. Although unsure of the timing, he seems set on opening his own restaurant at some point and keeping the love in the West. “It would be smart to stay in the Denver and Boulder area, since I have a great fan base and solid relationships with farmers and ranchers in Colorado,” he explained. He plans to instill the same environmentally friendly values at his own establishment, and possibly even use his degree in engineering from the University of Colorado to create a spectacular space. Fellow New Yorkers, it seems as though we might be missing out. Perhaps a trip to Colorado is in order. But if funds are low, you may be lucky enough to find him dining at any of his favorite NYC eateries; Le Bernadin, Gramercy Tavern, The Spotted Pig or Momofuku Noodle Bar,on many of his trips to New York City.

Presently, Hosea has been working on a prepared foods line with two Colorado based companies, Piccolo and Ciolo Foods. Coming soon to your neighborhood Whole Foods will be a line of Hosea’s own prepared sauces! “Look out for a wild mushroom sauce, a roasted corn sauce and even fruit based sauces,” Hosea excitedly describes while explaining how much work goes into creating a prepared foods line. From the organic recipe creation to shelf life, much work is called for. However, Hosea is excited about this new project and eager to keep his creative juices

Unlike many “reality show” contestants, Hosea had no desire to be famous. Spoken like a true chef, “I just wanted a challenge and to cook good food, and I knew Top Chef would give me that opportunity,” Hosea claims. As we all know, being in the spotlight can have a downside, and Hosea has a piece of advice for anyone who is in the public eye, “do not read any nasty blogs, unless you have very thick skin.” Words to live by.

By Lauren Weinstein