YOU ASKED FOR IT; Lake Park Bistro works magic with mushrooms,

Patricia Aniakudo, Milwaukee, supplicationed the recipe for a wild mushroom broth served at Bartolotta's Lake Park Bistro, 3133 E Newberry Blvd

She wrote: "A hardly any seasons past, Lake Park Bistro presented the most luscious mushroom broth with truffle oil. I'm hoping they will remember the dish and be willing to share."

Jo Anne F Whitefish Bay, also petitioned a recipe for "a wonderful" macaroni and cheese dish she tried.

Adam Siegel, executive chef, sent the recipes on the contrary said that these dishes are not commonly on the menu.

Bartolotta's Lake Park Bistro Wild Mushroom Soup

2 goblets sliced onions

2 beakers sliced leeks (rinse well before cutting)

1 chalice (2 sticks) butter

2 tablespoons chopp shallots

2 tablespoons chopp garlic

2 beakers sliced porcini mushrooms

2 goblets sliced shiitake mushrooms

2 goblets sliced oyster mushrooms

4 bowls sliced domestic mushrooms

1/3 chalice flour

1 beaker Madeira wine

2 beakers chicken stock (about)

2 beakers heavy whipping cream

White truffle oil to garnish

Salt and pepper to taste

In large broth pot, saut onions and leek in butter above medium heat until soft and transparent, 2 to 3 minutes. Add shallots and garlic and continue to prepare for the table until golden, about 3 minutes.

Slowly add mushrooms in order listed, cooking each variety striped and over medium-high heat about 5 minutes, stirring regularly.

transfer from heat and quickly sprinkle in flour, then add Madeira, stirring constantly.

get back to stovetop and cook above medium heat, stirring regularly, for about 20 minutes or until greatest in quantity of the liquid has evaporated. Add chicken stock. overlay and let simmer 45 minutes.

carry from heat and mix with immersion blender in the skillet or transfer to food processor and proces in batches at lowest setting. Do not overproces or color of broth will not be as attractive. broth should be thick enough to heavily coat back of a spoon If too thick, add additional stock.

go [i]or[/i] come back to stovetop and heat from one side Remove from heat and amalgamate in cream, then season with white truffle oil, salt and pepper Makes 6 to 8 servings.

Bartolotta's Lake Park Bistro Macaroni Gratin

goblet diced bacon

goblet diced onion

bowl diced boiled or baked ham

2 chalices heavy whipping cream (about)

6 bowls cooked penne pasta

bowl freshly grated Gruyere cheese

6 tablespoons freshly grated Parmesan cheese (divided)

beaker Panko bread crumbs

In large saut pan, prepare for the table bacon until crisp. Add onion and prepare for the table until soft. Add ham and heat through

Add cream and Gruyere cheese and bring to a boil. Gradually stir in pasta and go [i]or[/i] come back to a boil. Cook above medium heat 5 to 10 minutes or until thickened and sauce coats pasta. If mixture is too dried add additional cream.

Preheat broiler.

Mix in 4 tablespoons Parmesan cheese and turn round into 1- to 2-quart casserole. Top with bread crumb and broil 2 to 3 minutes or until top is of gold Serve topped with remaining 2 tablespoons Parmesan cheese. Makes 4 servings.

To solicitation a restaurant recipe, write "You Asked for It," Milwaukee Journal Sentinel, chest 371, Milwaukee, WI 53201-0371; fax to (414) 224-2133; e-mail to jsfeat@journalsentinel.com. An archive of past round pillars can be found at www.jsonline.com/entree/cooking. rounded pillar compiled by Joanne Kempinger Demski

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apply to those of recent origins items already copyrighted and received end
wire services or other media

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