18th
Chef Hunter: Bourdain
It’s really hard not to have a crush on Anthony Bourdain. Between the hard drinking, the knuckle-cracking wit and the ‘I don’t give a shit’ attitude, Anthony Bourdain is the kind of guy that girls who used to read Camus on campus would love. He’s a little embittered and likes to be alone, but the no bull-shitter type really seems to attract a female following since at his last book signing, I saw more than a few inappropriate-for-Borders outfits paired with Barbie shoes. If anyone doesn’t know about his “Dave’s World” inspired tv show, “Kitchen Confidential,” let me just clarify that Bradley Cooper’s cock-of-the-walk acting is a poor stand-in for Bourdain’s wit dried with experience. With the book and the television show No Reservations, he’s also better known as an eater of food than a chef since his cooking experience is primarily rustic French food (not that I wouldn’t kick a cassoulet out of bed any day). From Serious Eats, I cribbed their Anthony Bourdain’s Mushroom Soup. Dispel all thoughts of campbell’s cream of mush from your head, this soup is strangely more flavorful than I ever thought mushrooms and onions could be. You will need:
1 lb of button mushrooms
4 tbs of butter
1 qt of stock
1 med-largish onion
Parsley (amt to your liking)
Sherry — I didn’t have sherry in my cabinet so I used vanilla extract, an acceptable substitute
salt & pepper to taste
Add 1 tbs of butter to a sauce pan and start sautee the onions over medium heat until soften.
The sexiest butter onion combination. Add the rest of the butter and cook for a few more minutes. Add parsley and mushrooms.
Cook your mushroom thoroughly, until softened. Add 1 quart of stock and simmer for one hour.
Blend
Return the blended soup to the saucepan. Simmer for a few more minutes and salt and pepper to taste.
