The Chef’s Table Show Recipes

Check out today’s recipes from The Chef’s Table, it’s a whole lot of ‘srooms! Mushrooms & Brie,  Wild Pheasant with Mushroom Risotto and Apples and Dates to finish!

Season 3 Show 31: Wild Pheasant with Mushroom Risotto and More!

 

Mushrooms & Brie

 

1- 8 oz Brie round

1 tablespoon olive oil

¼ cup red onion

3 oz of Shiitake & Oyster mushrooms

1 tablespoon Fresh herbs (rosemary, thyme, basil, lavender etc)

½ cup white wine with juice of 1 lemon

1 tablespoon chopped parsley

Fresh cracked pepper and cayenne pepper

Toasted crostini

 

Place Brie in warm 250oF oven for 6 to 8 minutes to heat. Then warm up olive oil in a sauté pan and add the chopped red onion, Shiitake & Oyster mushrooms and garlic. Add a little more olive oil if needed then sprinkle on fresh herbs and add wine, juice of a lemon and let liquid reduce. When reduced add parsley and cracked pepper with a touch of cayenne Take Brie out of oven and top with the cooked mushroom mix. Serve with toasted crostini.

 

Wild Pheasant and Mushroom Risotto

3 pheasant breasts

Southwestern spice

Olive oil

 

Risotto

2 tablespoons olive oil

¼ cup onions diced

½ cup wild mushroom mix of your choice (dried has more flavor)

1 tablespoon butter

2 cup risotto

4 cups chicken stock

1 red apple, diced

2 oz Jack Daniels or bourbon

½ cup cream

2 sprigs rosemary

3 fresh leaves sage minced or rubbed

¼ cup Reggiano Parmesan

3 Green onion, chopped

 

Add southwest seasoning to skinless pheasant breasts and sear in pan with olive oil. Turning breasts over to cook both sides evenly. In a sauté pan, heat olive oil and add diced onion, mushrooms and butter. Then add risotto and chicken stock and let simmer until done about 25 to 30 minutes ( add enough chicken stock to keep it wet adding a little at a time, when the risotto is done add apples, Jack Daniels, cream, rosemary and  sage  and let cook. Fold in Reggiano and spring onions Remove from heat and put risotto on plate. Top with cooked pheasant breasts. Garnish with chopped green onions and a sprig of rosemary.

 

Apples & Dates

 

3 red apples

2 puff pastry sheets sliced into three

4 oz cream cheese

20 dates, de-seeded and sliced

Cinnamon

Raw cane sugar

Vanilla ice cream

 

Cut off both ends of apple and remove core. Cut in half and slice thin. Open up the puff pastry sheets and cut into three pieces 3 by 10. Cut cream cheese and place down the middle of the puff pastry. Top cream cheese with dates then sprinkle with cinnamon and raw sugar. Domino lay on the apple slices and fold pastry over the apples. Then rolling each piece of pastry (will resemble a rose) and place in a pre-greased muffin pan. Bake in oven at 325o for 15 minutes, or until golden brown. Remove from oven and place on serving plate. Add scoops of vanilla ice cream between the apple & fig roses. Slice a date and use to garnish. Sprinkle cinnamon and raw sugar lightly over top.