What a treat to spend our Thanksgiving holiday in Yosemite National Park!
Needless to say, we couldn't pass up a stop at the famous Ahwahnee Resort Hotel. Unfortunately, we were too late to gain a Thanksgiving dinner reservation at the highly regarded Ahwahnee Dining Room which is known for its 34 foot high ceiling and floor-to-ceiling windows framed with stained glass. However, we were still able to enjoy the building's granite facade, striking beamed ceilings, massive stone hearths, and richly colored Native American artwork when we toured the facility. Like the royalty who have visited the Ahwahnee since it opened in 1927, we found it to be a perfect balance of history, architecture, hospitality and elegance.
Even though we weren't able to bring home stories of a spectacular Thanksgiving dinner at the Ahwahnee, we were able to share in the culinary experience, thanks to a recipe from the cookbook, Pathways to Plate, published by the Delaware North Companies and featuring recipes from such fine establishments as Niagara Falls, Kennedy Space Center, Harrison Hot Springs, and the Ahwahnee.
We found this impressive cluster of Collybia at the Yosemite Park entrance.
Breast of Pheasant with Wild Mushroom Ragout
8 4-ounce boneless plain or smoked pheasant breast
1/4 cup kosher salt
5 tablespoons extra virgin olive oil
1 peeled and finely chopped shallot
1 clove crushed garlic
1-1/2 pounds various sliced mushrooms (shiitake, oyster, cremini, black trumpet and matsutake all work well
1/4 cup dry white wine
1/4 cup veal or beef stock
4 tablespoons unsalted butter, cut into pieces
salt and freshly ground white pepper
- Fill a large bowl with 8 cups of cold water and dissolve salt. Add pheasant and soak in refrigerator overnight. The following day, drain pheasant, pat dry and set aside.
- Heat 3 tablespoons of olive oil in a large skillet over medium high heat. Add shallots and cook, stirring frequently with a wooden spoon for 1-2 minutes or until shallots are lightly browned. Add garlic and cook for 30 seconds. Add mushrooms and stir constantly for 3 minutes or until mushrooms are soft and liquid has evaporated. Add wine, and beef or veal stock, scraping any browned bits stuck to bottom of skillet. Cook for 2 minutes or until mixture is reduced by half. Add a few pieces of butter at a time, swirling skillet over heat for 1 minute or until butter is melted and sauce is velvety. Season to taste with salt and pepper. Keep ragout warm over low heat.
- Heat remaining 2 tablespoons of oil in another large skillet over medium high heat. Add pheasant, skin side down, and cook for 2 minutes or until golden brown. Turn breasts over, reduce heat to medium and continue cooking for 3-5 minutes or until just cooked through. Transfer breasts to a cutting board, cover loosely with foil and set aside for 5 minutes.
- To serve, slice each pheasant breast on the bias into 1/4 inch thick slices. Divide mushroom ragout between eight warm plates and arrange a sliced pheasant breast on top of each.
Even the angel wings seemed more magnificent at Yosemite!
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