Delicious spring pasta with mushrooms, asparagus and spring onions. Very easy to make this…and so fun to eat!…
Chicken Piccata
Chicken Piccata is a simple recipe with chicken breasts in a delicate sauce of butter, parsley, lemon and capers….
Smoked Chicken Mushroom Mousse
Learn how to make a delicious chicken mousse appetizer from poached chicken and mushrooms. Perfect for a rustic dinner party.
Smoked Chicken Mushroom Mousse
Ingredients
- 4 medium Poached Chicken Thighs cooled
- 1 cup Heavy Cream
- 1 medium Ciabatta Loaf sliced and toasted
- 2 cups Wild Mushrooms chopped
- 1 medium Shallot chopped
- 1 handful Thyme chopped
- 1/2 cup Dry White Wine
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Liquid Smoke
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
Instructions
- Create Mushroom Duxelles:
- Heat olive oil in a saute pan over medium-low heat.
- Add mushrooms and stir through.
- Add shallot and thyme. Saute for 5 minutes, until the mushrooms are cooked down.
- Deglaze with white wine and scrape up any flavorful bits from the bottom of the pan. Remove from heat.
- Place chicken thighs, mushroom duxelles, liquid smoke, and salt & pepper into a food processor. Process until broken down into a fine paste.
- Add about 1/4 Cup of the cream to the mixture and process. Drizzle more cream through the top of the processor as it mixes. Mix until it reaches a mousse-like consistency-- light but will firmly stand on a spoon.
- Spread onto ciabatta bread. Garnish with fresh thyme and serve.
Chef’s Note: Chicken breasts can be substituted if dark meat is not your best. I personally would not make it with white meat.
Harvest Eating Viniagrette
Created by: Chef Keith Snow
Ingredients:
3 tbs good quality red wine, white wine or champagne vinegar
1tbs Grey Poupon Dijon mustard
2 tbsp. minced fresh herbs( tarragon, parsley, thyme) or dry
kosher salt to taste
black pepper to taste ( freshly cracked)
10 tbsp. good quality pure olive oil
Directions:
1. Place first 5 ingredients in a blender, blend for 30 seconds.
2. Remove small plastic insert in blender lid, with blender running, slowly add the olive oil to combine.
3. Remove from blender and season to taste with salt and pepper
Chefs notes: Use on any salad, grilled chicken, steamed vegetables, avocados, or as a marinade for grilled foods. Keeps for two weeks in fridge.
Seared Scallops with Lemon and Caper Butter
Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: Pinot Gris
Description:
When you can get good scallops it’s great, because you don’t have to do much to them, to make them delicious. This recipe uses simple ingredients to liven up the natural sweetness of these treasures of the sea. Capers, lemon and parsley are just helping make this dish a true winner.
Ingredients:
[private Monthly Premium Member|Annual Premium Member|Lifetime]
2 lbs dry sea scallops cleaned
1/4 cup pure olive oil
1/2 tsp cayenne
salt and pepper
2 cloves garlic chopped
1 medium shallot chopped
1 cup white wine
5 tbs butter cold
3 tbs capers drained and rinsed
2 lemons juice and zest
1/4 cup Italian parsley chopped
Directions:
1. After cleaning the scallops place them on a dry cloth to absorb as much moisture as possible and season.
2. In a nonstick skillet, heat some of the oil and sear the scallops (about four at a time) on both sides. Note; do not try to sear too many scallops at one time this will cool the pan too much and will effect the caramelization process.
3. Remove them and set aside, repeat as necessary.
4. When the scallops are seared, using the same pan and adding more oil as needed cook the garlic and shallots until soft. Deglaze with white wine and reduce by half.
5. Add the lemon zest, juice, capers, and parsley and continue to cook while adding the butter one tablespoon at a time constantly stirring to form a sauce.
6. Place the scallops back in the sauce cook for 2 minutes over medium heat and serve.
Chef’s Notes: The product “dry scallops” are not injected with a preserving solution and will caramelize, these are preferred. “Wet” scallops will be very difficult to obtain a caramelized crust due to their liquid. You can dredge the wet scallops in flour before sauteing, if “dry” are not available.[/private]
Asparagus Mushroom Pie
Delicious asparagus recipe made with fresh ricotta cheese, Gruyere cheese and several types of wild mushrooms, all baked into a nice crust.
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Blue Cheese Sauce
[private]Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 20 minutes
Description:
This is a great sauce for just about anything. It’s vegetarian, great with grilled veggies, a steak, chicken or whatever you like.
Ingredients:
1/3 cup onion chopped
2 cloves garlic chopped
2 cups heavy cream
1/3 cup blue cheese
1/4 cup white wine
1 tbs lemon juice
1 tbs olive oil
salt and pepper to taste
Directions:
1. In a sauce pan over medium heat, warm the olive oil add the onion and garlic and cook until translucent about 7 to 10 minutes.
2. Add the cream and reduce heat to a simmer. Reduce the sauce to a thick consistency and add the blue cheese.
3. Season with lemon juice salt and pepper.
Chef’s Notes: If you like spicy food, try putting 2 chipotle chiles in at the end of cooking along with the blue cheese.[/private]
Wild Mushroom Saute
Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 10 minutes
Servings: 2-4
Description:
This recipe video demonstrates how to make a simple & seasonal wild mushroom saute.
Ingredients:
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3 tbs butter
1 medium shallot chopped
1/2 lbs mushrooms (wild) cleaned
1 clove garlic chopped
2 tbs dry white wine
1 tsp chives chopped
salt and pepper to taste [/private]
Leek Cream Sauce
[private]Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 20 minutes
Description:
Learn a quick and easy sauce that goes perfect with fish, chicken or beef. Is so versatile and you could add your favorite blue cheese, cognac or whole grain mustard to make it yours.
Ingredients:
3 medium leeks julienned whites only
1 tbs olive oil
1 tsp salt
1/4 cup white wine
1 pint heavy wipping cream
1/4 tsp black pepper
Directions:
1. Heat the olive oil in a medium sized sauce pan over medium heat. Cook the leeks until soft.
2. Deglaze with white wine and season with salt and pepper.
3. Reduce wine by 2/3 and add heavy whipping cream. Reduce heat to a simmer.
4. Cook until thickened until it coats the back of a spoon. Strain and serve.
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Chicken and Artichokes
Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 45 minutes
Servings: 6
Recommended Beverage: Riesling
Description:
Chicken and artichokes go great together, the sour artichoke and the natural sweetness of chicken are easy flavors to pair. This dish gives you those taste sensations in many levels. Carrots, roasted peppers and garlic help to define the dish and make it worthy of a Sunday dinner.
Ingredients:
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2 lbs chicken breast pounded 1/2 inch
3 tbs olive oil
2 cups artichoke hearts quartered
2 medium carrots shredded
1/2 cup onion chopped
4 clove garlic chopped
1 cup flour seasoned w salt & pepper
1 cup roasted red pepper sliced
2 cups chicken broth
3 tbs fresh basil chopped
1/2 cup white wine
salt and pepper to taste
Directions:
1. Pound the chicken to an even thickness, about 1/4 inch.
2. Season the chicken with salt and pepper and dredge lightly in flour. Discard the flour.
3. Heat the oil in a large pan over medium high heat.
4. Brown the chicken on both sides about 3-4 minutes on the first side or until golden brown. Then cook the chicken just 1-2 minutes on the second side. Remove it from the pan and allow it to rest covered.
5. In the same pan with the remaining olive oil sauté the garlic and onions for about 1 minute. Add the carrots, roasted peppers and artichokes and continue to cook for an additional 2-3 minutes
6. Deglaze with white wine and let it reduce to about half. Now add the broth and bring to a simmer then place the chicken back in the sauce and cook for 2 more minutes.
7. Season to taste add basil and serve.
Chef’s Notes: When sauteeing onions & garlic, be sure not to let the garlic brown or it might become bitter.[/private]