William Bradley’s Cremini mushrooms recipe – Most special recipe of 2021!
William Bradley’s :: Those who have an ardent obsession for cooking will understand what’s behind the name William Bradley, who is not just a famous chef, but who is also known for his wonderful cookbook collection! Bradley somewhat realized the true passion of his soul the day he stepped into the kitchen of a local Italian restaurant in Bonita, California, when he was just a kid! Since then, collecting amazing cookbooks and royal vintage collections became one of the things of heart for him, and from then, he cherished this fantastic hobby with cooking arts. He says, “I love the history of eating,” and he believes in sparking up creativity; he feels that cooking is an art which needs a deep sense of tradition.”
Since Bradley’s youth, he always had a tremendous love for the history of food and traditions in his heart, and that’s what has been a strong foundation for him to pursue a path of culinary ambitions. Bradley has spent many wonderful early culinary years in the outer area of the city as he was a San Diego native. One of his excellent guides was a mentor named, James Boyce who was at Azzura Point at Loews Coronado Bay Resort. Bradley has even contributed much of his cooking expertise at a famous Vu Restaurant at the Hyatt Regency Scottsdale Resort & Spa. Amazingly, Bradley was nominated back to back three years in a row for a James Beard “Rising Star Chef” award.
Bradley has a strong commitment to sophistication and simplicity. This is the prime reason he has earned a lot more attention; he always seems to prioritize his preference for flavors and textures that should be emerged as a perfect combination.
Bradley even works with Jesse Rodriguez, Grand Del Mar Wine Director, who has helped him create a powerful bond between the food and the wine at Addison.Bradley has cherished his extreme love for sultry, classy cuisine at Addison, the regal dining venue of The Grand Del Mar, since the year 2006. In 2010 and 2009, Bradley has received many awards and prestige titles such as formerly Mobil, Five Star, Forbes, and AAA Five Diamond Awards, respectively. And it was the first eatery in San Diego that earned much acclamation. Amazingly, Bradley was even nominated at Los Angeles – San Diego Rising Star as StarChefs.com 2010.
HAVE A DEEP DIVE INTO WILLIAM BRADLEY’S COOKBOOK COLLECTION!
William Bradley is a famous chef, who is currently a director and executive chef of Addison, San Diego’s first and only one-MICHELIN-starred restaurant; this venture started at Carmel Valley in 2006, and in June, it received its star at the live revelation. San Diego is a classic place which is highly known for its numerous fine-dining establishments; this fantastic city has an excellent reputation for fabulous craft beer and fish tacos; Bradley said, “Receiving the star was a great point of honor for our restaurant which made a huge impact on our restaurant and also created a great alteration at the dining scene here in San Diego,.”
As per some inspectors, Addison is highly known for its “one of San Diego’s most coveted meals,” which is full of “French-driven compositions and traditions” these meals are “absolutely wonderful” and gives an excellent experience of food. Interestingly, you would have never imagined that Bradley’s home is a block extended from his restaurant, which has made a great convenience to early mornings and all the late nights that have had since 2006.
Well, Bradley keeps a great treasure with him, which also his greatest passion; this excellent chef has his personal collection of amazing cookbooks; currently, over 600 cookbooks spark up his collection. Bradley once said that he loves to collect all those cookbooks out of love and admiration he has for other chefs; many young chefs of Addison love this collection, and when any of his colleagues take a book from him, there are very slight chances of that specific book coming back to Bradley again! Bradley believes cookbooks are the prime gateway to expand knowledge and a great resource of experience to help the young budding chefs for coming decades.
Larousse Gastronomique was the first-ever cookbook that Bradley recieved; this cookbook covers an incredible landscape of French cuisines and an outstanding encyclopedia of French dishes; this cookbook also highlights some classic cooking techniques that came to light in 1038 in Paris. Bradley said that his aunt was the one who gifted him the first edition of the book. The book has highlighted an introduction by both Philéas Gilbert and Escoffier. That book specifically highlights a very distinct perspective on cooking. However, it does not feature any pictures; somehow it insists the readers to spark up their imagination of specific images and romance.”
Bradley also mentions Grand Livre de Cuisine by Alain Ducasse as another favorite cookbook from his complete collection. The 10-pound book showcases the vibrant encyclopedia, along with the significant number of 1,000 color photographs, and has shed light upon many exotic ingredients, from acacia to zucchini!
Bradley always says cookbooks are a source of the great light that guides the chefs towards creating something more significant. In Bradley’s generation, he did not get a chance to watch all the famous chefs that were featured on Television and social media, so cookbooks were the only source through which he could gather all the knowledge.”
Bradley holds a great love for all of his collection, but the, Great Chefs of France is a thing of his heart; this cookbook is a classic delight that showcases an extreme detail and a life timeline of many notable chefs around the world that has marked their name in the history of France traditions. Bradley was once asked about his extraordinary obsession with cookbooks, to which he replied, “My most loved cookbooks are those who beautifully alter the paradigm of cooking,” also, he added some more of his favorites in the list, such as the elBulli collection and The French Laundry Cookbook. Bradley mentions these as the ‘collector’s items.’
There are even some rare and unusual books that Bradley holds in lovely collections, and one of such cookbooks is Reflections of Culinary Artistry, a cookbook by Pierre Gagnaire. This classic book beautifully focuses upon author’s unique dishes and the lovely architectural dishes. This book consists of a set of stunning photographs that talk of great art along with small tales just beside them. Bradley, it is a great art that somehow helped him discover the most straightforward pathway towards his great dishes.
On some classic occasion, he even likes to bring his collection to his restaurant for a change. Many of the cookbooks that Bradley has in his collection are majorly French yet speak of many traditions worldwide. He even loves Meeru Dhalwala’s book, Vij’s Indian, Our Stories, Spices, and Cherished Recipes, initially published in 2016. Bradley buys many of his cookbooks through online websites and sources, though he adores a bookshop quite a lot!
At present, Bradley feels blessed with the outstanding collection of numerous traditional and exotic cookbooks; even today, his cookbook collection is still growing as he never stops his quench of collecting the rare cookbooks in full fervor! Many times Bradley’s wife asks him to clear some cookbooks from his collection, yet his heart does not allow him to do so!
Cremini Mushrooms – (Recipe courtesy Chef William Bradley)
Cremini Mushrooms – (Recipe courtesy Chef William Bradley)
Ingredients
- 16 Nos Cremini mushrooms
- Fleur de Sel sea salt To taste
- 3 cups Extra virgin olive oil
- 2 Nos Garlic cloves
- 4 sliced Whole shallots
- 2 cups Picked Dungeness crabmeat
- ½ cup Hellman’s Heavy Mayonnaise
- ½ cup Chopped chives
- ½ cup Chopped chives
- ½ cup Chopped capers
- 2 tbsp lemon juice
Instructions
To Marinate Creminis
- Get a roasting tray and place cremini mushrooms on it, drizzle up some sea salt on it. Make the oven ready by preheating it to 350-degree Fahrenheit and keep it in the oven for 15 minutes. Take out the mushrooms and give them rest of extra 15 minutes. Add garlic, olive oil, shallots, and mushrooms to a mixing bowl. Wrap it with plastic wrap and for 48 hours, store it in the refrigerator.
To Caper Crab Salad
- Add mayonnaise, lemon juice, crab, chives, and capers in a mixing bowl. Check if all the ingredients are mixed wholly.
To assemble
- Take out the mushrooms from the marinade blend. Distribute the cremini mushrooms into four plates and drizzle a little amount of crab mixture upon each mushroom.
