103 WEST INDIANA AVENUE, DELAND, FL 32720 | 386.734.3740

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.

EXOTIC MUSHROOM AND THYME GRITS
This version of the southern staple, grits, has been a signature item on the cress menu since we opened our doors. If you are not able to procure wild and exotic mushrooms, commonly available shiitake mushrooms are an adequate substitute. Note: Use these grits as the base for a soulful version of Shrimp 'n Grits. Be sure to use some Andouille sausage, the cajun holy trinity, ripe tomatoes, some creole spice blend, fresh parsley, and of course, some fresh locally sourced wild shrimp.
INGREDIENTS

8 oz. Yellow Corn Grits
1 stick unsalted butter
1 small yellow onion or shallot
1 cup assorted exotic mushrooms (shiitake will do), chopped finely
2 T fresh thyme, picked, chopped
2 bay leaves, fresh if available
1 quart heavy cream
water
kosher salt
freshly ground black pepper

PROCEDURE

Melt the butter in a heavy bottomed 4 qt. sauce pan or sauce pot. Add the onions (or shallots), bay leaves, fresh thyme, and mushrooms and saute until the butter browns and ingredients exude a nutty aroma. Season with salt and pepper. Add the heavy cream and enough water. Season this broth very well. Once the broth begins to simmer, whisk in the grits slowly, stirring constantly. Continue stirring until the mixture starts thickeneing. Note: The amount of water varies. You may need to add more if the grits are getting too thick before being fully cooked. Continue cooking on a medium to medium-low heat, stirring periodically and adding more warm cream or water to help the cooking. Note, you may need to re-season the grits if you add more cream. Old fashioned yellow corn grits typically take about 40 minutes to cook completely.

Hari's Recipes