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Chef On A Shoestring

Chef Morou
Red Sage
Washington, D.C.
Air date: Oct. 28, 2000

Menu:
Buried Portobello Flan with Apple Celery Salad
Chicken and Root Vegetable Pot Pie
Coconut Milk Poached Pear

Buried Portobello Flan with Apple-Celery Salad

Ingredients:

2 cups cream
2 eggs
1 portobello mushroom cap
1 teaspoon chives
salt and pepper to taste
sugar to taste
butter

Method:Saute the portobello cap in butter with salt and pepper. Set aside, chill, and then dice into small pieces. Mix the rest of the ingredients very well and add to the diced oortobello. Preheat the oven to 300-degrees and butter the flan dishes. Scoop the mixture into the dishes and bake for 20 minutes or until the center is set. Remove and cool to room temperature.

Dome:
Ingredients:

2 cups white grits
4 cups milk
1 cup parmesan cheese (grated)
salt and pepper to taste

Method:Bring milk to a boil. Sift in the grits. Cook for 15 minutes. Season to taste with Parmesan cheese, salt and pepper. Butter the souffle dishes. Scoop the grits mixture into the molds. Push the smaller mold you used for the flan into the grits to make space for the flan. Take the flan out of the mold, put it into the space you created in the grits. Cover with more grits so that the flan is not visible. Bake to order.

Apple and Celery Salad

Ingredients:

1 green apple, diced
1 tablespoon celery, sliced, chopped
1 teaspoon balsamic
1 teaspoon oil

Method: Mix all ingredients very well and serve.

Chicken and Root Vegetable Pot Pie

Ingredients:

1/4 pound butter
1 onion, chopped
4 cloves garlic, crushed
1 stalk celery
1 celery root, peeled and chopped
1 sweet potato, peeled and chopped
1 carrot, peeled and chopped
1 rutabaga, peeled and chopped
2 tablespoons flour
4 cups chicken stock
2 bay leaves
1 lb. chicken boneless and skinless chicken breast, diced
1 roll of pie dough or 1 can of biscuits

Method: On medium heat, heat the butter in a saucepan. Saute the diced chicken for five minutes or until golden. Then add onions and saute onion for 3 minutes. Add garlic and saute for 2 more minutes. Then add celery, root vegetables and flour. Cook this for about 5 minutes. Then add the chicken stock, bay leaves, and season with salt and pepper. Bring to a boil. Then lower heat and simmer for about 20 minutes or until vegetables are tender. Pour in 4 small bowls, cover with pie dough and bake until dough is golden. Serve warm.

Coconut Milk Poached Pear

Ingredients:

2 cups Coconut Milk
1/4 cup Sugar
1 Cinnamon Stick
2 Large Bartlett Pears, halved

Method: Place the coconut milk, sugar, and cinnamon stick in a saucepan over medium-low heat. Add pears and cook for about 15 minutes. Remember to turn the pears over once during that time. Serve warm with a sprinkle of confectioner's sugar.

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