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Our Recipes

Every week in our newsletter, we share a “recipe” either from the Cress Menu, a Cooking Class, or just something that we hope you will enjoy, try, and most importantly, make your own. Sometimes, the recipe will be without measurements, rather only ingredients. Sometimes, we will try to include suggested amounts to accomplish the desired flavour profile. But we must be clear that those measurements aren't meant to be taken too seriously (except in the case of vinaigrettes, classical sauces, or desserts). Please feel free to drop us a line as we will enjoy reading your feedback should you decide to try them, so please do not hesitate to let me know. Click on the links on the right to view the recipes.

MUSHROOM GOAT CHEESE and THYME "CREME BRULEE"
INGREDIENTS

2 cups wild and exotic mushrooms, chopped (if you cannot get these, use crimini and shiitake)
2 shallots, minced
1 t minced garlic
2 T fresh thyme leaves, chopped
1 quart heavy cream
6 oz fresh goat cheese
2 bay leaves (fresh, if you can get them)
2 oz. unsalted butter
8 egg yolks
1 cup dry white wine
Kosher salt
Freshly ground black pepper

PROCEDURE

Preheat an oven to 280F.

Sauté the mushrooms and shallots in butter. Add the fresh garlic, and thyme. Deglaze with a cup of dry white wine. Simmer until “au sec”. Season with salt and pepper. In a heavy bottomed pan, bring the heavy cream and bay leaves seasoned with salt and pepper to a scald. In a stainless bowl, whisk the egg yolks until pale. Temper the yolks with the hot cream. Take out the bay leaves. In 12-14 ramekins, distribute the sautéed mushrooms equally, draining off any excess liquid. Add about ½ ounce of goat cheese to each ramekin. Pour the yolks and heavy cream into each ramekin. Torch-off any bubbles. Place ramekins in hot water bath and baking dish/hotel pan. Place in the center of the rack in the middle rack of the oven. Bake for 2 hours. The custards should be set. If not, continue to bake until they are set.

After they cool a bit, add a touch a sugar and torch the tops evenly. Serve with a salad of fresh greens and herbs dressed lightly and some warm crusty bread for a great lunch or even dinner.

Hari's Recipes