roasted capon recipe-Jacques Pepin?
Ok. I am out of ideas. I have searched my cookbooks, accumulated written recipes, back issues of Food and Wine, and the world wide web to no avail. About a dozen years ago, I made roasted capon with a shiitake, cream, and cognac sauce that was to die for. If my memory is correct (always a question these days), it was a Jacques Pepin recipe. I want to recreate the meal for Thanksgiving this year.
Does anybody have this recipe? Anybody know where I might find it? Anybody have any other suggestions? Thanks.
My father-in-law gave me this recipe from the December 24th, 2004 Life magazine for a Jaques Pepin recipe called "Winter Roast with Mushroom Sauce". I made it for Thanksgiving and it was terrific. Hope this is the recipe you're remembering--yes, capon, yes, cream and cognac, but regular mushrooms, not shiitake.
1 lb. sliced mushrooms
1 1/2 cups dry white wine
1 capon, 8 lbs., neck, gizzard, and liver removed
1 1/4 tsp. salt
1 1/4 tsp. freshly ground black pepper
1 tsp. Italian seasoning
1 tblsp. cognic (or brandy)
1 cup heavy cream 1 tsp. potato starch, dissolved in 1 tblsp water
1 tblesp. chopped fresh tarragon
Heat overn to 400 degrees F.
Combine mushrooms and wine in a large saucepan. Bring to a boil over high heat, then cover. Reduce heat to low, and boil gently for 10 minutes. Remove pan from heat.
Season capon with 1 tsp. each salt, pepper, and Italian seasoning. Place bird on its back in a roasting pan. Roast for 30 minutes.
Turn over capon; roast breast-side down for 60 minutes.
Turn capon onto its back again, and roast for 10 minutes more. Check that temperature has reached 160 degrees with an instant-read thermometer in a joint between the thigh and drumstick.
Transfer capon to an oven-proof platter, and keep warm in a 180 degree oven.
Skim as much fat as possible from drippings in roasting pan, then carefully pour liquid from mushroom pan into roasting pan. Heat mixture over high heat for a few seconds, stirring constantly to melt any solidified juices. Pour resulting glaze through a strainer placed over mushrooms in saucepan.
Add cognac and cream to mushroom mixture, bring to a boil, and stir in dissolved potato starch. Mix in remaining salt and pepper, blend in tarragon.
Carve capon, and place on dinner plates, withor without bones. Drizzle with cognac-mushroom sauce, and serve.
I found a Jacques Pepin recipe for Scaloppine Of White Meat With Shiitake And Cognac Sauce in the New York Times (November 13, 1988). Do you think this may be the recipe you are thinking of? It uses a turkey breast but maybe you adapted the recipe for a capon.
I have no idea where you'd find that recipe. But if this helps you're welcome to it.
As I recall, the recipe simply included oven roasted capons with a basic pan sauce made from
a few re-hydrated Shitake mushrooms, 5 or 6 tablespoons of butter, salt and pepper, about a cup or a bit more of cream and a healthy splash of Cognac (I'd suggest a couple of tablespoons)
You could roast the capons, drizzle with lemon juice Iincluding the cavity), melt the butter then dry the mushrooms with paper towels and add them to the butter, add the mushroom and saute briefly, add the cognac and heat through, add the cream and some of the drippings from the capons and serve.