Three Mushroom Sachets#Perfect Day

 

During the month of December, I was fortunate enough to participate in an exclusive trial of a revolutionary new product to the food world, Animal Free Cream Cheese.  I know it sounds bizarre, but the creators at Perfect Day did just that, creating a smooth, creamy, flavorful and versatile product, suitable for replacing a traditional animal based cream cheese in virtually any recipe.  Using a process of fermentation, scientists were able to isolate the milk protein and extract it, serving as the building blocks for the creation of this imaginative and quite genius spread.  

Through the resourcefulness of Chef's Roll, an industry leading hub for Chefs, both at home and professional, restaurant employees, restaurateurs, foodies, small businesses, Culinarians and the like, plus a bevy of sponsors with amazing products.  I was selected as one of only 100 chefs to participate in the opportunity to develop recipes in two categories for this soon to be trending food item.  Many thanks to both for a key ingredient and inspiration for this featured recipe, Vegan Three Mushroom Sachets.  

I wanted to showcase this wonderful animal free cream cheese with a recipe that would not hide its delicious taste and texture.  After a bit of research, I found inspiration in the Middle Eastern Borek, which is a pastry filled with either meats, cheeses or a sweet filling.  Phyllo dough is used, which is naturally Vegan and that was certainly an attribute to the dish as a whole.  I chose to create these almost hand pie- like pouches, filled with Perfect Day Animal Free Cream Cheese and meaty, earthy mushrooms, three types actually; Baby Bella, Button (8 oz. each) and the piece de resistance of the three, Black Morels, (5 small or about 2 oz.) which I personally foraged, dehydrated and stored from an anomaly of a season past.  I foraged almost 200 in one area!! This was especially satisfying, since I'd only collected 3 from the wild, before this moist and cool, late March mid morning.  Procurement of the Morels is a story for another day, so I must dial back my ADHD to the experience at hand haha, you can read about it here anytime though, just search Morels and Foraging on my page for stories and the recipes they inspired! 

I started this featured recipe by gently cooking about 2 tbsp. minced yellow onion and pressed, minced garlic, 2 cloves, until soft and translucent., about 6 minutes.    I used a plant butter for this part.  After sauteing the thinly sliced mushrooms in a bit of roasted Walnut oil with a tad of extra virgin olive oil, I de-glazed with a small portion of the mushroom water from re-hydrating the Morels, about 1/4 c. and cooked out the excess moisture.  I combined them with the chiffonade of fresh sage and mint, about 1 tsp. sage and 1/2 tsp. mint.  I added 1/4 c. nutritional yeast for body and flavor reminiscent to that of Aged Parmesan.  I then folded the veggie blends into the AF cream cheese. SPST (Salt and Pepper to Suit Taste).  I used Himalayan Pink Salt, fine grain, for lots of beneficial trace minerals and harmonious balance with the mushrooms.

Additionally, you can elevate the filling even more by using a counter top smoker and smoking the cheese blend before placing the filling in the pastry.  I used double sheets of the Phyllo dough to make the sachets, placing 2 tbsp. portions in the center and folding over to the ends, and then folding the outer sleeves under the filled portions.  I brushed them with plant butter, during and after.  Bake the sachets on parchment paper lined baking sheet for about 25 minutes in a 375* convection oven until golden.

  

Vegan Three 'Shroom Sachets with Perfect Day

Delicious warm or at room temperature.  Makes 10 sachets or you can reduce the portions to about 1 tsp. each and make appetizer servings.  

This dish is just perfect as is or as a vegan main course alongside a nice gourmet greens salad with cranberries and roasted pecans.  Additionally, the appetizer portions will go well at ANY social, dinner or occasion where food and wine is involved, even the strict carnivores can appreciate this dish.   My tasters approved unanimously, myself included.

Flaky, Delicious, Hearty and Vegan with Perfect Day AF Cream Cheese

Holiday Pull Apart Brunch Casserole

 Casseroles are a delicious and affordable way to get meals on the table in a timely fashion.  They are awesome because they can be made ahead and modified easily to fit any palate.  Generally speaking, breakfast casseroles are popular and filling, especially for brunch or even dinners, by adding a simple green or fruit salad for accompaniment.  It's always nice when we can present our meals with a little flair to peak the interest of our sometimes unimpressed brood, often familiar with dishes that can be correlated to the day of the week.  I once dated a guy whose mom was on one such schedule.  If ever I was unsure of the day of the week, I simply noted what she was serving for dinner, i.e. Fast Food Friday or Hotdogs, baked beans and mac/cheese Wednesday, you get the drift.  She was a mother of two, wife and full time at a busy office, so understandably devised a routine, passe to her household, but admirable to me.  

They were well versed in the almost robotic menu, so they never seemed excited for dinner.  The following recipe is to help divert one such outcome, using tater tots as the border, sides and crust.  They have been partially thawed and some are crumbled into the bottom, while others are stacked to create crust.  The finished border may be plucked off and dipped in your favorite sauce or ketchup, while the rest serves as the vessel to hold the delicious and savory ingredients, married through staples like sharp cheddar, green onion and local, fresh eggs.  I used a 2 lb. bag of tater tots, partially thawed,  for this recipe.  

Serves Plenty.

Meyer Lemon Pound Cake and Other Lemony Delights

  Meyer lemons are a fragrant and bright citrus fruit, that is a a cross between a lemon and a mandarin.  They made their appearance in the Americas in the early 1900's.  Their season is between November and March.  I was in place at just the right time to catch them for $2 for 2 lbs.  Knowing the standard price encouraged me to buy many many bags and set aside a day and an evening to process the whole lot.  I spent quite a few hours peeling and juicing the yellow gems and wanted to go ham in the lab aka the kitchen to see what I could could come up with.  After peeling the lemons, I laid the peels out on parchment and dried in a 200 degree oven for about 2 hours.   I used some of the fresh peels to make Meyer Lemon Peel Candy. I spiked mine with Crown Royal Apple Brandy.

Apple Brandy Lemon Peel Candy

I used ice cube trays to freeze the zesty juice in portioned increments to fit the bill for likely amounts in recipes: 1 and 2 tsp. amounts and 1 tbsp. increments. After freezing the cubes, I placed them in separate resealable zip lock bags for easy accessibility, works like a charm!!  I also used my mortar and pestle to make a course ground powder to use in soups, stews and water baths.  My daughter Bronwyn was the first to actually make a tall and frosty jar full of this delicious Meyer Lemonade!  The tangy citrusy and lemony drink was perfect.  I love the idea of having these cubes on hand for many of our treasured treats, which brings me to the featured recipe.
 I am obviously a fan of things lemon, and this creation stemmed from the wonderful fragrance that filled the air during my lab or kitchen time, that's devoted to the development of one specific item or technique.  I also made my first preserved lemons from this batch, I impatiently waited in angst for the 3 week time frame the lemons needed to be ready to eat/use.  I have used them thus far in a recipe starring pork and they were fabulous, albeit, a little goes a long way.  I  rehydrated some of the Meyer Lemon peels and incorporated a touch of that water into the glaze for the end.  Lemon zest will do just fine if you don't happen to have dried peels on hand.  If in season, zest some of the fresh peel into the batter for even more sweet/tart twang.
Recipe:
3 1/2 c. cake flour, sifted
1 1/2 tsp. double acting baking powder
1/2 tsp. kosher salt
2 1/4 c. sugar
6 large eggs
1 c. or 2 sticks softened butter, unsalted
1/4 c. canola oil
1 c. evaporated milk
1/2 c. Meyer Lemon juice
1 tsp. Madagascar Bourbon Vanilla Bean Paste*
Preheat oven to 350*F.
Combine dry ingredients until well blended. 
In another bowl, cream sugar, eggs, butter, oil and milk
Add juice and extract.
Mix in flour in two batches, careful not to overwork batter, producing a tough cake.
Pour into a large greased and floured bundt pan, tapping on hard surface to release any air pockets.
Bake until toothpick or skewer inserted comes out clean, about 55 minutes to 1 hour.
Let cool for about 10 minutes, then transfer to wire rack to cool completely.
For Glaze:
1 c. confectioner's sugar
2 tbsp. butter
1 tbsp. milk, more or less for desired consistency
1 to 1 1/2 tsp. meyer lemon peel water
1/4 tsp. *MBVBP
zest of one lemon
pinch of salt

In a medium bowl, combine confectioner's sugar, butter, vanilla and salt.
Add milk slowly until you reach the desired consistency.
Fold or stir in lemon zest.
Spread or pour over cooled cake.
Serves 16-18.