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For Crepe Filling:
1 Cup Laura Chenel Goat Cheese
1/4 Cup Sauteed Chanterelle Mushrooms
1/4 Cup Sautéed Porcini Mushrooms
1/4 Cup Trumpet Mushrooms
1 Tbsp Sautéed Shallots, diced
2 Tbsp Olive Oil
2 Tbsp Chervil, chopped
Pinch of Salt and Pepper

For Porcini Crepes:
1 Cup All Purpose Flour
1/3 Cup Porcini powder
3 Eggs
1 Cup Water
1 Cup Whole Milk
3 oz. Melted butter
2 Tbsp Salt

For Salad:
Mixed Arugula, Mizuna, and Tatsoi Greens
Fresh Peaches

For Champagne Vinaigrette:
1 Cup Champagne Vinaigrette
3 Cups Canola or Olive Oil Blend
6 Each Thyme Stems
1 Each Chives Bunch
1/4 Parsley Bunch
3 Each Garlic Cloves
3 Each Shallots
1 Tbsp Sugar
1 Tspn Freshly Ground Black Pepper
Pinch of Salt

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Porcini Crepes

For Crepe Filling:
Sautee the mushrooms till slightly caramelized and cool down. Fold into goat cheese with herbs and salt and pepper.

For Porcini Crapes:
Whisk eggs, and then mix with water and milk. Whisk wet into dry in two parts. Melt butter last and then whisk until smooth. Let the mixture sit for about 20 minutes. Heat a small pan on a medium / low heat and then pour a thin layer of the mixture that covers the bottom of the pan. Flip when ready.

For Salad:
Dress greens lightly with the Champagne Vinaigrette

For Champagne Vinaigrette:
Sautee shallots and garlic until semi-translucent. Add the remaining ingredients and bring to a simmer. Remove from the heat. Let sit, covered at room temperature for two days. Strain and refrigerate

Other Recipes from this Episode:
Triple Crusted Filet of Beef Stuffed with Mushrooms and Roast Garlic with Potato - Sweet Potato Gratin, and Braised Greens

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