Indeed, we are planning to shoot a plating lesson in the near future. Stay tuned!

p.s. Glad you enjoyed the pork :-)

Hi!
Having bought some dried morels I looked for a sauce recipe and found this one. I used Cognac as I had no Calvados. I soaked the morels in a mix of water and milk, and afterwards I filtered this liquid clean and used it along with the stock. This makes the whole sauce somewhat more "tasty", goûteuse, we'd say in French ;-)
And as I had beef instead of pork, I didn't finish it with mustard / sage...

The problem I had : I deglazed with the cognac with the pan over too high heat and my whole cognac was completely evaporated within seconds... I'll be more cautious next time... All the same... was excellent!

Bye!

Sounds like you had a very nice meal. Nice work on the substitutions and thank you for sharing your feedback.

As for deglazing over too high of heat this is a good observation. Something that you might find helpful, after just having made a pan sauce, is to review the lesson on making pan sauces while the making of one is still fresh in your head. It is always good to refresh your mind and see if there might have been something that you had forgotten from the lesson. In Topic 3 of the lesson we talk about pan temperature (around 00:50 seconds). Though I am sure that you learned that one first hand :-) Cheers!

I've made this a few times now and the last time was definitely the best. After soaking the morels, I strained the soaking water, then threw it into the pan and reduced and continued with recipe.

Made a huge difference in the flavor.

Thanks Rouxbe!

I always wandered what flaming is all about. Does it add anything? Is it to reduce the alcohol content? Shound't it have gone away anyway by the time we are finished with cooking the sauce?
One can substitute the pork with chicken. This is one of my favorites but I never tried with Calvados.
Next time

Thanks a lot for your great site.

For more information, please check out the lesson on How to Make a Pan Sauce. There is quite a bit of discussion in the forum that is attached to that lesson. Cheers!

Made this last night for just a friday night family meal and it was a huge hit. Substituted brandy for the calvados (at $47 for 500ml bottle, I'll be saving that for special occasions!) but it was still fantastic. I slightly overcooked the pork as I am not yet used to the "turn often" method -- hopefully that will improve with practice -- but because I had brined the pork for an hour it was still moist and tender. Thanks for another great recipe.

Quick question: I saved the morel water since it's too good to let go to waste. Can this be frozen for future use and if so, for approximately how long?

Essentially you have mushroom flavored water, so indeed it can be frozen and used anywhere you would like to add a subtle mushroom flavor, e.g., soups and stews. As for how long will it keep? I would say for quite a long time if stored properly. Cheers!

I don't understand it. I've made this dish now several times. The last few times when my 13 year-old found out ahead of time I was making pork he complained and insisted he hates pork. (Even though he liked it the first several times I made it)

Ok, so this time I kept in mind I'd put him in the closet and feed him mac'n cheese so I could have complete silence as I savored this amazing dish without interruptions.

As I was making this dish last night, a spark of acceptance and relaxation came over me of which I cannot explain as I've never experienced that before.

It was a moment. A moment in time that made time stand still and allowed me to just "be" without personal criticism, judgment, or expectations. It was weird having a break from all that.

As far as I can remember in this short moment of timeless Utopian culinary euphoria-the ingredients were the same as usual.

So why is it that last night my kid was devouring this meal? I even cooked the pork a bit too long. Yet he couldn't get enough of it and told to please make it all the time?

What the heck happened? Ingredients were the same as usual. and I'm not just talking about my kid, I'm talking the whole family were beside themselves, including me, with how unbelievably good this dish tasted.

So is it a Zen thing that Chefs just don't talk about cause it's too woo woo?

Or is there really something to relaxing and putting love into a dish that the recipients actually feel and taste?

I don't know if there is any validity to my inquiry, but this sure is getting interesting.

Thanks Rouxbe.

I believe it is a Zen thing Jude. I think it means that you are really getting it. It is that feeling that chefs strive for. It is the reason why some people love to cook...because of that exact feeling that you are talking about...there's nothing like being in the kitchen and really, I mean really, enjoying ever part of the process.

You are right that some may find it corny but honestly, when I am in that relaxed and open minded state I even enjoy the sound of my knife slicing through the ingredients as I prep the meal. That does not mean that every time I cook I am all zen-like as life gets busy and sometimes you forget to just relax and have fun with cooking. Nice work Jude...or should I say "ommmmmm" :-) Cheers!

Hi,

I'm looking for Bearnaise and picallili (cross & Blackwell) sauce

Could you help me ?

Thanks

If you are looking for a recipe for picallili, we do not have a recipe for it but you can find several online. As for the bearnaise, stay tuned as we have a hollandaise lesson on our production schedule and bearnaise is part of the lesson. Cheers!

arggg calvados where I am costs $50 and we have had no luck finding morel mushrooms.

If you cannot afford or find particular ingredients you can make substitutions. Of course, you will no longer be making a morel mushroom sauce but that's okay. For more information on making pan sauce you might want to watch or review the lesson on How to Make Pan Sauces. Cheers!

I plan to make this dish but I want to brine the pork tenderloin first. Should I brine it whole or cut it up first?

It is up to you. Keep in mind that smaller pieces of meat will brine more quickly than larger cuts. You may also want to review the lesson on Brining. Cheers!

I couldn't find morels or Calvados around here, so I substituted in porcinis and Marsala wine. This is probably one of the most delicious things I've ever cooked and really gave me a boost of confidence about my kitchen skills. A friend of mine from Seattle says they sell morels in his area and that he's willing to ship some to me. Is it worth it?

Only you can really decide that. I love morels and I find them full of delicious earthy flavor, so for me it would likely be worth it (depending on the price maybe). You could also try using dried ones first to see if you even like the flavor of them. Cheers!

Was just wandering through the Rouxbe recipes and remembered that I had made this quite a while ago. Made it again this week and just Wow was it good. Thanks Rouxbe!

Sophia K.

Fabulous recipe!

I added sauteed apple and it taste great.

herminia