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

Creek Gourmet: Sauteed Garlic- Lemon-Thyme Butter Crayfish

It's that time of year again and I can't wait.  My sister Bonnie and her husband J.R, who are both avid 'outdoorsmen' gift me with small bounties of local Virginia crayfish, caught fresh from the creek near their hunting cabin, deep down in a hollow, the same place we found our first Morels.  They have been a bit scarce over the past two years, hauls so small, they leave them, in hopes of a larger haul in the near future.  On a gorgeous day maybe two weeks ago, before the rains finally made it to our region, we got together and helped her with some watering of the expansive garden plot down at the cabin,  full of rich, red soil.  After toting fresh water from the creek in 5 gallon buckets, I went back to enjoy the natural beauty of the landscape and the man made pond, where we helped to feed the newly restored and restocked fish, juxtaposed to the cabin site.   

As I walked along the winding creek, I paid close attention to the deeper sections and noticed movement from small fishes and ultimately langoustine looking critters, scuttling amongst the mud and pebble laden bottom, plus around and under mossy rocks.  I even observed a crayfish noshing on another crayfish, apparently that is not uncommon with these guys, creek cannibals indeed!  They bait the traps with protein, usually a good sturdy chicken leg, raw preferably, because it has staying power and isn't easily conquered by the hungry brood, and they seem to like it very much!    The traps remain submerged until a decent haul is amassed.  Sometimes, they may eat the bait and scurry away, given enough time between trap checks.   The crayfish remain alive all the way up until the time to cook them arrives, being transported in a bucket with fresh creek water.

With the hardest part being done, the fun and most delicious part is just around the corner.  I give these "mud bugs" or "crawfish", as they are known by in the lower lying states, namely Louisiana, a good time in a sink pool, for around 2 to 2 1/2 hours, refreshing the water many times over.  I swish and slosh them a bit with a rubber spatula.  I plan to use a scrubby brush on their little hands and bodies for the next time around, as I have observed on every Mukbang video featuring seafood, for good measure.  Next, I transfer them to a large strainer or colander, shaking it constantly and running more cool water over them for the final rinse. 

The crayfish are ever moving and you will have to shake them down relentlessly.   I then chop copious amounts of fresh garlic, parsley and sprigs of thyme from my herb garden.  Then, I melt some  salted butter and a couple turns of the pan of good Organic Extra Virgin Olive Oil in a large saute pan and infuse it with garlic and thyme flavor, at a just warm temperature.  After about 5 minutes.  I turn the heat up to medium high and add the crayfish.  I shake and toss until all the crayfish are a brilliant bright red, about 5 minutes, dressing with the parsley, fresh lemon and cracked pepper, then transfer to a large platter, pouring the pan juices over.  

We eat them with our good, clean hands and lots of paper towels.  We lick our fingers too.   Man, I can't wait.

Beautiful and Tranquil Virginia Landscape

There were small, medium and large alike.  I noticed one of the traps nearby, but it had yet to be baited. 

Virginia Crayfish, looking for food.

My sister Bonnie, watering their garden.

Virginia Crayfish hanging out in the sink

 

Sauteed Virginia Crayfish in Garlic Lemon Thyme Butter

The Spiceology of Life, We're on a Chef's Roll

Spiceology has 13 Salt Free Blends!

Roasted Ratatouille Sandwich w/ Cauliflower Pistou on Herbed Cloud Bread

 I am fortunate enough to have been selected to take part in a most exciting adventure with the help of Chef's Roll and Spiceology.  In support of and in conjuntion with the National Kidney Foundation, chefs and Culiniarians from all over the United States are coming together to create recipes, for those with salt sensitivities or other renal conditions that makes too much salt, a most dangerous and unwelcome endeavor, potentially putting their lives at stake, yes, causing death.  

Renal conditions do not have to mean loss of enjoyment and flavors in your meals and with the help of Spiceology, kicking up meals and taking delicious bites of life, just got easier.  Spiceology presents us with 13 magnificent Salt Free blends to layer on the taste, wake up the taste buds and put enjoyment back on the menu for almost 370 million people, worldwide.  The best part of it is you don't have to have an issue with your kidneys to care about the sodium you consume, sometimes senselessly in some other seasonings available on the market.  Spiceology has new and inventive blends, that in turn may be blended together to create just about any flavor profile from any cuisine you can think of.  Purple Haze, Everything Bagel, Chile Margarita, Steak and Bake, Mango Tango, Lemon Pink Peppercorn, Really Ranch, Guac and Roll, Greek Freak, Pizza Pie and El Taco are some of the names of these awesome blends, each one, as spectacular as the next.  No longer do you have to accept the salt with the rest of the principal ingredients of a spice and herb blend, Spiceology makes it easy.  

Bold and bright, Spiceology brings the A game and inspired the recipe for the photo above, Roasted Ratatouille with Cauliflower Pistou on Herbed Cloud Bread.  Head on over to Chef's Roll and Spiceology to check out the amazing Salt Free recipes for your viewing enjoyment and a  detailed listing of each blends' specific ingredients. Better yet, get your hands on some and work your magic!  An added incentive to this exhilarating challenge is that I too have become more aware of the added salts in these herb and spice blends on the market' and I am happy to be a new edition to the Spiceology family. 

 You can have more confidence in the foods and dishes you prepare for clients and family members, knowing there are no 'sneaky', unwanted salts hanging around or hiding in your herb and spice blends, making the meal healthier and better for  you, with just a pinch, shake or a palmful. This #lifeordeathrecipe challenge is just that.  Take charge and get BOLD with Spiceology, Chef's Roll and the National Kidney Foundation.  I am thankful for the opportunity to be a part of something much bigger than myself and helpful to those in need... of a little spice in their life!  I have several more recipes featuring Spiceology Blends to be submitted to the challenge, wish me luck!