"Recipes from the Chef's Kitchen"

Show 690

The Curious Grape

4056 Campbell Ave.
Arlington, Virginia (In Shirlington)

Katie Park - Specialty Food Manager

Cypress Grove Goat Cheese Souffles

(serves 6)
1)   2 tbs. Unsalted Butter
2)   2 tbs. All-Purpose Flour
3)   1 cup Milk
4)   5 oz. Cypress Grove Purple Haze
5)   3 Eggs - Separated
6)   Sea Salt and freshly ground Pepper
7)   Mixed Salad Greens to serve
8)   6 Ramekins 1 cup each - well Buttered

1)   Melt the butter in a saucepan.  Then add the flour and cook over low heat for
       30 seconds.  Remove the pan from the heat and gradually stir in the mild until
       smooth.  Return to the heat and stir constantly until the mixture thickens.
       Cool for 1 minute.
2)   Let cool slightly, then beat in the cheese, egg yolks, salt and pepper.  Put the
       egg whites in a bowl and beat until soft peaks form.  Fold the egg whites into
       the cheese mixture.
3)   Spoon the mixture into the prepared ramekins and bake in a preheated oven
       at 400 degrees for 15 to 18 minutes until risen and golden on top.  Remove
       from the oven and let cool for about 15 minutes.
4)   Using a spatula...work around the edges of the souffles and turn them out on
       plates.  Serve with mixed greens.

 Decadent Chocolate Pancakes

(serves 4)
1)   1 1/2 cups All-Purpose Flour
2)   3 tbs. Sugar
3)   1 tbs. Baking Powder
4)   1/4 tsp. Salt
5)   2 tbs. Scharffenberger Unsweetened Cocoa Powder
6)   2 large Eggs - at room temperature
7)   1 1/4 cups Milk - at room temperature
8)   1/2 tsp. Pure Vanilla Extract
9)   1/2 bar Michel Cluizel Mangaro Lait - grated plus extra for garnish
10) 3 tbs. unsalted Butter - plus more as needed

1)   In a large bowl, whisk together the flour, sugar, baking powder, cocoa powder
       and salt.  In another bowl, beat the eggs and then whisk in the milk and
2)   Melt the butter in a large cast iron skillet or griddle over medium heat.
3)   Whisk the butter from the skillet into the milk mixture.  Add the grated Michel
       Cluizel chocolate bar to the wet ingredients.  Next add the wet ingredients to
       the flour mixture, and whisk until a thick batter is just formed.
4)   Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the
       skillet to make a pancake.  Make 1 or 2 more pancakes, taking care to keep
       them evenly spaced apart.  Cook until bubbles break the surface of the
       pancakes...about 2 minutes.  Flip with a spatula and cook for about 1 minute
       more on the second side.
5)   Serve immediately or transfer to a platter and cover loosely with foil to keep
       warm.  Repeat with the remaining batter, adding more butter to the skillet
       as needed.  Serve with fresh whipped cream and more shaved chocolate.

Various Chocolates sold at the Curious Grape

In the Studio Kitchen
Lindsey Gustin - Right
Katie Park - Left

Good Eating!!!