Talulas Smoky Spoonbread With Sauteed Shrimp Chanterelles And Creamed Greens
From mystic_river1 16 years ago
- 30 minutes to make
- Serves 4
When foodies hear "tough reservation," they generally think French Laundry in Napa or Le Cirque in New York — both known for their six-month waiting lists. That's a snap compared with a spot at Talula's Table. Read more Located in historic Kennett Square, a Pennsylvania town some 35 miles south of Philadelphia, Talula's requires a full year's wait — if you can get a reservation at all. By day, Talula's is an upscale market, filled with luscious cheeses, mustards and fresh-baked breads. In the evening, when the market closes its doors, it's a different story. A single farm table becomes center stage for one of the country's most exclusive dining experiences. A dozen lucky people gather around it to share an eight-course meal that runs from egg custard with Jonah crab to osso bucco made from pork, all prepared with local ingredients by husband-and-wife proprietors Bryan Sikora and Aimee Olexy. Because of the restaurant's popularity and its single nightly seating, Olexy has devised a special system for selecting diners. Though the phone often begins ringing with requests at sunrise, she does not pick it up until 7 a.m. on the dot. The caller is then offered a reservation exactly one year later. Requests for earlier or later are denied, as are attempts to play the VIP card to skirt the procedure entirely. These rules keep booking simple, Olexy says. Sikora, the main chef, says he hopes to open a more traditional restaurant in Kennett Square See less
Ingredients
- Spoonbread shopping list
- ----------------- shopping list
- 3 cups water shopping list
- 1/2 cup heavy cream shopping list
- 1/2 cup buttermilk shopping list
- 8 tablespoons (1 stick) unsalted butter shopping list
- 1 cup cornmeal shopping list
- 3 large eggs shopping list
- ½ teaspoon baking powder shopping list
- ½ teaspoon baking soda shopping list
- salt, to taste shopping list
- ¼ cup freshly grated parmesan cheese shopping list
- hot sauce, to taste shopping list
- white pepper, to taste shopping list
- 4 thin slices smoked ham, each cut into 3 strips shopping list
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- Spicy Greens See below. shopping list
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- Sauteed shrimp See below. shopping list
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- Combine water, cream and buttermilk in large, heavy saucepan. Bring to a boil over high heat, stirring occasionally. shopping list
- Reduce heat and stir in cornmeal, simmering for 15 minutes. Remove from heat and stir in butter. shopping list
- Transfer mixture to stand mixer fitted with paddle. Beat at medium speed until mixture has cooled to lukewarm. Beat in eggs, one at a time, until incorporated. Add baking powder, baking soda, salt and grated parmesan cheese. shopping list
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- Heat oven to 350 degrees F. shopping list
- Lightly butter muffin tin with 12 wells. Place strip of ham in each well, then spoon batter until nearly level with top. Bake at 350 degrees F. for 15 minutes or until lightly browned. shopping list
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- Meanwhile, prepare spicy greens, mushrooms and — when spoonbread has been removed from oven — the shrimp. shopping list
- To serve, spoon some creamed greens on center of plate, allowing it to pool. Top with spoonbread and sautéed shrimp and mushrooms. Drizzle with remaining cream sauce. shopping list
How to make it
- Spicy Greens in Garlic Cream
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- 1 teaspoon butter
- 1 cup coarsely chopped greens (mustard, kale, chard or spinach)
- 1 cup heavy cream
- 1 clove roasted garlic, finely chopped
- Salt and pepper, to taste
- Heat butter in skillet over medium-high heat. Stir in greens, cooking just until wilted. Stir in cream and garlic, bringing just to a boil. Reduce heat and simmer, stirring frequently, for 5 minutes.
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- Shrimp and Chanterelles
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- 2 to 3 tablespoons olive oil
- 1 tablespoon butter
- 1/2 cup coarsely chopped chanterelles or other mushrooms
- 1 pound medium shrimp, peeled and deveined
- Salt and pepper, to taste
- Heat oil and butter in large skillet. Stir in mushrooms and cook 1 minute, stirring frequently. Add shrimp and continue stirring, frequently, until shrimp turns pink and becomes slightly firm, about 2 to 3 minutes. Remove from heat immediately.
One table..one sitting...12 people
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People Who Like This Dish 4
- reviews Anycity, Anystate
- lunasea Orlando, FL
- foodie4eva Vero Beach, FL
- missmalady Gladstone, OR
- sweetwords Raleigh, MS
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 4 people-
Sounds very delicious and divine, Joymarie m'dear - thanks so much....^5 from me.
Smiles,
~Vickie
lunasea
in Orlando loved it
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Whoa, wow! How did you get this recipe? Would you have to kill me if you told me? It is fantastic in a huge way! And I love the description of the restaurant.
sweetwords
in Raleigh loved it
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I did it, I did it! It was absolutely and totally WOW. A definite contender for the title of Most Awesome Recipe I've Ever Cooked. My father-in-law ate with us and said he had never eaten spinach before, but he ate two helpings, just like we did. ...more
sweetwords
in Raleigh loved it
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