"Recipes from the Chef's Kitchen"

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Good Energy LLC
Email: livingtheflow.ge@gmail.com
Telephone: 571-398-9537
Website: www.goodenergyflow.com


Erin Clarke - Chef Instructor



Grilled Pear, Walnut & Arugula Salad

Ingredients:
1)   2 Firm Pears (cored and sliced into wedges) 
2)   1/4 cup Walnuts chopped 
3)   Parmigiano-Reggiano shaved 
4)   8 cups Arugula
5)   Honey Rosemary Vinaigrette (see recipe below)


Preparation:
1)   Wash and dry arugula, set aside.
2)   Toast walnuts. Set aside.
3)   Heat a griddle pan on medium high heat.
4)   Slice pears into wedges.  Brush them lightly with oil and season with salt and pepper.
5)   Once the grill is hot, add the pears 2-3 minutes on both side.
5)   Use a peeler and shave the parmigiana- reggiano.


Assembly:
1)   Take 4 tbs. of the vinaigrette coat and dress the arugula. 
2)   Then take 1 tbs. of the vinaigrette and dress the grilled pears. 
3)   Finish assembling the salad and combine the dressed arugula, pears, walnuts, and cheese.


The Honey Rosemary Vinaigrette
Ingredients:
1)   1/2 Shallot (finely minced) 
2)   2 tbs. Honey 
3)   5 tbs. Sherry Vinegar  
4)   1/4 cup Avocado Oil 
5)   3 tbs. Walnut Oil 
6)   2 tsp. Rosemary (finely chopped) 
7)   Pinch of Coriander  
8)   Salt & Pepper to taste

Preparation:
1)   In a medium sized mixing bowl, add honey, shallots, and sherry vinegar. 
2)   Slowly drizzle in the avocado oil while whisking continually. 
3)   Once the avocado oil has been blended completely add the walnut oil and do the same.
4)
   Finally add the rosemary , coriander, and salt and pepper to taste.
5)  
If the vinaigrette is too think, add a splash of water.
6)  
Let it rest.



Wild
Mushroom Ragu with
Buckwheat Crepes

The Ragu
Ingredients:

1)   1 pint Cremini Mushrooms (cleaned and sliced) 
2)   2 cups Oyster Mushrooms (chopped) 
3)   1 cup Shitake Mushrooms (sliced) 
4)   2 cups Chantrelles (cleaned and half) 
5)   2 Shallots (small dice) 
6)   3 cloves Garlic (minced) 
7)   1 1/2 tbsp Avocado Oil 
8)   2 tsp. Butter or Ghee 
9)   1/2 cup Red Wine 
10) 1/4 cup Sherry 
11) 3 tbs. Parsley  
12) 2 tsp. Thyme 
13) 1 tsp. Chives 
14) 1 tsp. Rosemary  
15) 1 tsp. Tarragon  
16) 1 tsp. Crush Red Pepper 
17) Salt & Pepper to taste 
18) 1 tbs. Butter

Preparation:
1)   Take a medium/large sized sauté pan and heat on medium high. 
2)   Make sure the pan is up to temperature before adding oil and butter. 
3)   Once the butter is melted and bubbling add shallots and garlic, sauté until translucent. 
4)   Add 1/3 the mushrooms and brown. 
5)   Continue to add and brown the mushrooms. 
6)   Gently season with a bit of salt and pepper as you go.
7)   Once all the mushrooms are browned, add 1/3 the herbs and all the crush red pepper. 
       Let the flavors blossom for 2 minutes.
8)  
Add the wines and allow to reduce by half.
9)  
Once the wine is reducing at a rolling boil. 
10) Lower heat and mount with tbsp butter, make sure you continuously swirl the pan to
       allow the butter to blend and thicken the sauce.
11)
Season with another 1/3 of the herbs and check salt and pepper,  once the sauce of the
       Ragu is blended.
12)
Serve and garnish with the rest of the herbs.

The Crepes
Ingredients:
1)   2 cups Milk of choice ( I use blend coconut & almond) 
2)   2 tbs. Lemon Juice 
3)   2 tbs. ghee 
4)   1 1/4 cup Buckwheat Flour 
6)   Pinch of salt 
6)   1 tsp. honey (optional) 
7)   6 eggs (2/3 cup aqua faba for vegan substitution) 
8)   Little bit of ghee for first cook.

Preparation:

1)   Blend the milk, ghee, flour, lemon juice, salt, and honey in a blender. To blend best, place
       the wet ingredients first. Leave out on the counter for 12-24 hours (overnight).
2)  
When the mixture is done soaking, add the eggs to the batter and blend again to combine.
3)  
Heat a pan over medium heat. I usually start with a hotter pan then reduce the heat to speed
       up the process.
4)  
Add a small amount of ghee to the pan, 1 tsp or less. 
5)   Ladle 1 1/2 to 2 oz. of the batter into the pan. 
6)   Swirl the pan to achieve a even thin coat of the bottom and up the sides of the pan ever so
       slightly.  Allow the batter to cook and dry out a bit.  Usually 1 to 1 1/2 minutes.  Look for a
       lightly browned edge.
7)  
It is now ready to flip.  Let cook on the other side for 30 seconds.  Remove from heat.
8)  
Repeat until the batter is all cooked.
9)  
Serve as desired.



Good Eating!!!