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Cleveland Food Show Recipes

Pan Roasted Mushrooms and Roasted Shallots with Mascarpone Polenta
Serves: 4

Mushroom Grits
3 tablespoons pure olive oil
1 ½ pounds assorted mushrooms (cremini, shiitake, oyster) coarsely chopped
3 large shallots, thinly sliced
Salt and freshly ground black pepper
2 tablespoons canola oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
4-5 cups homemade chicken stock or low sodium canned chicken or vegetable broth
1 cup finely ground yellow cornmeal
½ cup mascarpone cheese
2 teaspoons finely chopped fresh thyme
¼ cup freshly grated Parmigiano Reggiano cheese
2 tablespoons unsalted butter
Fresh thyme sprigs, for garnish

1. Preheat oven to 425 degrees F. Put the mushrooms and shallots in a small roasting pan, toss with olive oil and season with salt and pepper. Roast in the oven, stirring a few times, until golden brown and soft, about 25 minutes. 
2. Heat the oil in a medium saucepan over medium heat, add the onion and cook until soft. Add the garlic and cook for 30 seconds. Add 4 cups of the stock and bring to a boil. Slowly add the cornmeal, whisking constantly, and continue to whisk until thickened. Reduce the heat to medium and cook until the grits are soft stirring constantly, adding more stock if needed, about 10 minutes. Remove from the heat and stir in the mascarpone, thyme, parmesan, butter and season with salt and pepper to taste. 
3. Pour the polenta in a medium shallow bowl and top with the mushroom mixture. Garnish with fresh thyme sprigs. 


Steamed Wild Striped Bass with Red Pepper-Black Olive Relish and Parsley-Garlic Oil
Serves: 4

Parsley-Garlic Oil
1 cup extra virgin olive oil
½ cup chopped fresh flat leaf parsley
2 large cloves garlic, chopped
Salt and freshly ground black pepper

Combine all ingredients in a blender and blend for small bowl and season with salt and pepper. Pour into a small bowl

Red Pepper-Black Olive Relish
2 roasted red bell peppers, peeled, seeded and diced 
½ cup pitted and coarsely chopped Nicoise olives
2 cloves garlic, finely chopped
¼ cup aged sherry vinegar
¼ cup extra virgin olive oil
2 teaspoons honey
1 tablespoon finely chopped fresh thyme leaves
¼ cup chopped fresh flat leaf parsley
Salt and freshly ground black pepper

Combine all ingredients in a medium bowl and season with salt and pepper. Let sit at room temperature for at last 30 minutes before serving. 

Steamed Wild Striped Bass
Water
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon black peppercorns
3 cloves garlic, smashed
8 parsley stems
1 orange, quartered
1 lemon quartered
1 ½ pound wild stripe bass fillet
Salt and pepper
Parsley leaves, for garnish

1. Combine 4 cups water, fennel, coriander, peppercorns, garlic, parsley stems, orange and lemon in a large high-sided sauté pan and bring to a simmer over low heat. Let simmer for 5 minutes.
2. Brush the fish on both sides with oil and season with salt and pepper. Place in the steamer and place over the simmering water. Steam until the fish is just cooked through, about 10 minutes. 
3. Carefully remove the fish from the steamer using 2 large metal spatulas, skin-side down on a platter. Put the relish down the center of the fish, drizzle with the parsley-garlic oil and garnish with parsley leaves. 



Crepes with Banana and Chocolate-Hazelnut Ganache with Tangerine Brown Butter
Serves; 4

Crepes
Yields: Approximately 12 crepes

2 large eggs
2 large egg yolks
2 tablespoons granulated sugar
1 cup whole milk
¾ cup AP flour
3 tablespoons unsalted butter, melted and slightly cooled
Nonstick cooking spray
2 ripe bananas, peeled and sliced

1. Whisk together the eggs, yolks and sugar in a medium bowl until smooth, Whisk in the milk until combined. 
2. Add the flour and mix until just smooth, stir in the butter. Cover the bowl and let sit for 30 minutes at room temperature. Batter can be made 4 hours in advance and stored covered in the refrigerator. 
3. Line a large plate with parchment paper or wax paper. Heat a cast iron crepe pan or 8-inch nonstick skillet over medium heat. Add 2 tablespoons crepe batter to skillet; tilt and swirl skillet to spread batter evenly over bottom. Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute. Run spatula around crepe and invert onto prepared lined plate. Repeat with remaining batter, placing parchment paper between crepes.

Hazelnut Ganache
7 ounces heavy cream
½ cup hazelnuts, toasted and skins removed and coarsely chopped
8 ounces semisweet chocolate, coarsely chopped

Combine cream and hazelnuts in a small saucepan over medium heat, bring to a simmer, turn off the heat and let the mixture steep for 30 minutes. Strain into a bowl, return the cream to the saucepan and bring to a simmer. 
2. Place the chocolate in a medium bowl, add the hot cream, let sit for 30 seconds then gently whisk until smooth. Let sit at room temperature until firm enough to spread or cover and place in the refrigerator until slightly chilled and firm enough to spread. 


Tangerine Brown Butter
1 ½ cups tangerine or Clementine or orange juice
3 tablespoons sugar
Zest of 1 tangerine or Clementine or orange juice
1 stick unsalted butted, softened
Pinch of salt

1. Combine the tangerine juice and 1 tablespoon of sugar in a medium sauté pan over high heat and cook until reduced to about ½ cup. Transfer to a bowl, add the zest and let cool to room temperature. 
2. Stir together the butter and remaining 2 tablespoons of sugar in a medium bowl. Stir in ¼ cup of the reduced citrus juice and salt and mix until combined.
3. Heat the butter in a small saucepan until slightly caramelized. 


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