|
Chef Michael -- The Farmhouse |
|
|
|
|
Chef Michael from the Farmhouse in Emmaus, Lehigh County paid a visit to the 69 News kitchen on Friday, January 4.
Warm Salad of Oley Valley Mushrooms with Toasted Brioche, Arugula Puree, Hendricks Farm Telford Tommes and Ver Jus Mustard Vinaigrette
Mushrooms: Arugula Puree:
1 T. canola oil 2 c. organic arugula,
½ c. sliced shiitake mushroom 1 clove garlic
½ c. royal trumpet mushroom
½ c. oyster mushroom Ver Jus Vinaigrette
2 minced shallots 1 T. smooth mustard
½ t. thyme 2 T. Ver Jus
½ t. tarragon 1 T. shallot, minced
1 c. vegetable stock ½ t. honey
1 T. EVOO 4 T. olive oil
salt & pepper
1/8 c. Telford Tommes
For the Mushrooms:
Saute the Oley Valley Mushrooms in a hot neutral oil (soybean, expellor pressed or grapeseed) until tender. Remove from pan. In same pan, add minced shallot, sweat until translucent. Place mushrooms back in pan. Add vegetable stock and reduce. Add herbs and reserve.
Toast Brioche until light brown
For the Arugula Puree:
Blanch arugula in salted boiling water. Sock in Ice Water. Place in Blender with garlic. Add black pepper and olive oil until smooth
For the Ver Jus Vinaigrette:
Place first four ingredients in blender. Slowly add olive oil to mixture. Salt and pepper to taste.
Stilton Crusted Venison with Braised Endive & Blueberry Gastrique Venison: Gastrique:
2 x 7 oz. Portions of Venison Strip Loin ½ c. sugar
½ T. thyme ½ c. balsamic vinegar
4 T. Stilton Cheese 2 c. veal glace
1 T. chives ½ tsp. sage
2 minced shallots ¼ c. blueberries (dried)
Endive:
2 x whole white endive (cut in half lengthwise)
2 c. vegetable stock
1 clove garlic
2 sprigs thyme
Juice of 1 lemon
1 t. lemon zest
For the Venison Strip Loin:
Season Venison with salt & pepper. In medium-high sauté pan, sear venison until golden brown and delicious (when cooked to your liking). Crumble Stilton, thyme, chive & shallot mixture on top and let rest.
For the Endive:
Wash endive in cold water. Sear endive in a hot sauté pan. Add lemon juice and zest, salt, smashed clove of garlic and thyme. Add vegetable stock, cover and turn to low heat. Cook until tender. (about 10-12 minutes)
For the Gastrique:
Caramelize sugar in saucepan until amber in color. Add vinegar. Cook until bubbles are the size of a dime. Add veal glace, sage & blueberries. Simmer for 10 minutes.
|
