These are the recipes from Chef John Knorr, What a Crock Homemade Soups, from our 12/13/2014 show.
Christmas Conifer Chicken Roulades
I harvested pine needles from our back yard, selecting the softer light green needles (new growth) for a more tender needle.
1 Tablespoon pine needles
1 Tablespoon sea salt
1. Combine salt and pine and mince until well combined.
2. Can be made up to one week ahead of time. Cover and store in a cool dry place.
Chicken Breast Cutlets
Cranberry Stilton Cheese
1. Pound chicken cutlets until the breasts are the same thickness across the breast.
2. Sprinkle a generous portion of the pine salt on one side (outer) of the breast. You can brine the chicken for up to eight hours.
3. Steam one cup (per breast) of baby spinach in the microwave for approximately one minute, until wilted. Let cool.
4. Slice 1 -2 Tablespoons of cranberry stilton for each breast, or other semi soft cheese that you may prefer.
5. With the salted side down, place steamed spinach in the center of the breast. Top with cheese and roll, tucking in edges when possible. Use a tooth pick to hold the ends together.
6. In a cast iron skillet, brown chicken on all sides. Finish in pre heated 350 degree oven until chicken reaches 165 degrees, about 10 – 12 minutes.
7. Allow chicken to cool and then slice into ½ inch pieces, serve warm or at room temperature.
Wild Mushroom Puff Pastry
1 tablespoon olive oil
1 shallot, minced
1 pound assorted wild mushrooms, sliced
2 cloves roasted garlic, minced
1 cup grated Parmesan cheese
1 bunch fresh thyme, leaves stripped and chopped
salt and black pepper to taste
1/2 cup heavy cream
1 (10 ounce) package frozen puff pastry shells
- Preheat oven to 425 degrees F.
- Place garlic in foil, drizzle with olive oil and wrap. Bake in oven for 25 – 30 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add shallot; cook and stir until tender, about 5 minutes. Lower heat to medium-low and add mushrooms. Cook and stir until mushrooms reduce by half, about 15 minutes. Stir in roasted garlic, Parmesan cheese, and thyme. Season to taste with salt and pepper. Stir in cream. Remove from heat. It will thicken as it cools.
- Bake shells according to directions on package, about 18 to 20 minutes, or until golden brown. Fill shells with a generous portion of the mushroom mixture. Serve hot or at room temperature.
Caramelized Leek, Mushroom & Gruyere Tartlets
1 tablespoon olive oil
1 large leek, thinly sliced
1 tablespoon unsalted butter
16 ounces white button mushrooms, thinly sliced
1 clove garlic, chopped
1 teaspoon fresh thyme, minced
Salt and pepper, to taste
¼ cup white wine (can substitute chicken or vegetable broth)
1 package mini fillo shells
1 cup shredded Gruyere cheese (can substitute any variety of Swiss cheese)
- Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the leeks. Cook, stirring occasionally, until they begin to caramelize, about 10 minutes.
- Add the butter to the pan. Once melted, add the mushrooms and sauté, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 10 minutes.
- Add the garlic and the thyme and sauté until fragrant, about 1 minute. Season with salt and pepper to taste.
- Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat. Fold in cheese until well combined.
- Spoon a generous portion into the fill shells. Enjoy!