Monday, May 24, 2010

Class: 'Cooking the Market'

Fun, fun and FUN. This is the best class I have ever taught. Really. We had a blast with a really rock star group of folks this past Saturday evening. Photos (and some recipes) will be coming, but can you say 'Morel Flan' without drooling? I can't.

That bright yellow color? 
From the gorgeous eggs at Grassroots Gourmet!

Morel Mushroom Flan
serves 8

8 egg yolks
pint of heavy whipping cream
1/4t+ cayenne
1/4lb cheddar (we used Prairie Breeze Cheddar); shredded fine
3 large morel mushrooms, chopped

1 morel mushroom, sliced for garnish (optional)
5 spring onions, chopped (green parts only)
1T butter + 1T olive oil, divided

splash white wine

-pre-heat oven to 350˚
-butter 8 individual ramekins and set in a deep pan filled half-way with warm water

-saute morels and onions in half of butter + olive oil mixture; let cool and season with salt to taste
-whisk eggs yolks and cream together, season with salt + cayenne
-puree mushroom mixture with enough white wine to emulsify
-gently fold mushroom mixture and cheese into the custard
-fills ramekins 3/4 full and and cover tightly with foil
-bake for 45-50 minutes or until set
-allow to rest for 10 minutes before inverting onto plate

'Cooking The Market' Class
June 19
July 10
Midtown Global Market, Suite 126 (Kitchen in the Market)
$50 per person (includes cheese course, wine/beer, ingredients and dinner)
More info at or by calling Molly at 651.470.1056

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