Before I start this post, I first want to apologize for the long delay between posts. I have been very busy the last couple weeks as I have been working at Churchill Downs during the recent Kentucky Derby. It was a lot of work but also a lot of fun (as you can see here: The 140th Running of the Kentucky Oaks and the Kentucky Derby). I am glad to have some free time back to do some cooking and blogging though.
As the winner of the mystery box challenge, Adrien was able to choose between three of Joe’s favorite ingredients: Octopus, Veal and Mushrooms. He chose octopus for himself. Then, Christian was able to select his and Jennifer’s ingredient. Christian selected veal for himself and gave Jennifer mushrooms to work with.
Each contestant had positives and negatives to their final dishes, but the judges decided to send Adrien (Pan Seared Octopus) and Jennifer (Mushroom and Egg Ravioli) to the Final Challenge. This eliminated Christian (Veal) from the competition.
When I started this blog, I wrote a rule to direct me in what ingredient to cook with in challenges such as this. It read:
“For challenges in which the competitors are given different ingredients to work with, I will use the ingredient that the most chefs are given to cook with. If every contestant is given a different ingredient, I will use the one the winner picks for him/herself, or if the winner does not cook in the challenge, the ingredient that is given to that episode’s ‘target’.”
However, for this challenge, if I were to follow this rule, I would have to cook with octopus. While I would love to tackle the challenge, I know that I am just not going to be able to find octopus to work with. So to try and follow the rule at least a little bit, I will cook with the ingredient given to the challenge’s “target.” That ended up being Jennifer, who was stuck with mushrooms.
I knew I wanted to try something a little different and crepes have been on my list of “dishes to attempt.” I was lucky enough to find this recipe that met both criteria: Mushroom Crepes with Poblano Chile Sauce. Since most of this was new to me, I mostly stuck to the recipe with the one exception being my addition of chicken. This was going to be my dinner, after all, and I wanted protein! However, this dish would be just a delicious as the original vegetarian option. I also halved the recipe to make only 8 crepes, which brought down the expected cook and prep time of 4 hours to just under 3 hours.
The first thing I did was make the crepe batter. I blended 1 cup of whole milk, 1.5 eggs (I guesstimated this – I know its a weird amount but that’s what happens when you only do half of a recipe), 1 tablespoon of melted butter (that had been cooled), and 1/2 of a teaspoon of fine sea salt in a blender for 5 seconds. I then added 1 cup of flour, 1/2 cup at a time, blending the batter until it was smooth after each addition. I let this rest for 1 hour and then re-blended for 5 seconds just before using.
While the batter was resting, I started to prep some of the other components. First, I charred 3 poblano chiles in the broiler until they were blackened on all sides. I then enclosed them in paper bag for 10 minutes. Finally, I peeled, seeded, and thinly sliced the chiles. For this part of the recipe, I used this tutorial as a guide: How to Roast and Peel Poblano Peppers.
Next, I prepped the other ingredients: diced white onions, minced garlic, minced cilantro, sweet corn sliced off the cob, and shredded chicken (I cheated and just got the pre-cooked rotisserie chicken from the grocery store). All of these were fairly simple but I decided to use this post as an excuse to try this: The Magic Corn Trick. While it worked really well for cooking the corn, the cob didn’t exactly slide out without any silk. Maybe I needed to cook it longer or maybe I needed to trim it more. Either way, there was something there that didn’t quite work but I’ll definitely try it again sometime.
After all the prep work was done, I moved on to the crepe making. I heated a medium nonstick skillet over medium heat. I brushed the bottom of the pan with melted butter. Then, I poured 3 tablespoons of batter into the skillet and swirled until the bottom of the skillet was coated evenly. I let this cook until the bottom of crepe was golden. (The recipe said that this should take about 30 seconds but it took much longer than that). Then, I loosened the edges gently with a spatula and turned the crepe over. I cooked this until the bottom was brown in spots, and turned the crepe out onto a paper towel.
The first crepe I made was a disaster. It wasn’t really cooking all that well and I turned it too early so it looked completely screwed up (as seen below).
But I turned the heat up and got the hang of the cooking process on the second one and it only got better from there. I repeated the cooking process for each, making about 8 crepes (plus the one wonky crepe) and stacked them between paper towels.
Next, I moved on to the poblano cream sauce. I melted butter in a medium saucepan over medium heat. I then added 2-3 tablespoons of diced white onion and 1 clove of minced garlic, and sautéed for about 2 minutes. Next, I stirred in 1 and 1/2 tablespoons of flour and sautéed for 1 minute longer. I then whisked in 1 cup of warm whole milk and brought the whole mixture to a boil (while whisking constantly). I reduced the heat to medium-low and let the sauce simmer until it thickened, about 5 minutes.
Then, I poured the sauce into a blender with 1/4 cup of heavy whipping cream, half of the roasted poblano chiles, and salt and pepper to taste, and blended the sauce until it was smooth.
After completing the sauce, I moved on to the filling. I heated a few tablespoons of olive oil in a large skillet over medium-high heat. I then added 1 cup of diced white onions, 8 ounces of sliced shitake mushrooms, 3-4 cloves of minced garlic, and half of the reserved poblano chiles (chopped). I sautéed this until the mushrooms were brown and the mushroom liquid had evaporated, about 10 minutes. Then, I added the shredded chicken, 1 tablespoon of minced fresh cilantro and salt and pepper to taste. I let that mixture cook together until the chicken was warmed through.
With most of the components finished, I then started to fill the crepes. I spooned some of the filling in the middle of the crepe, wrapped it and placed it in a baking dish. I drizzled about half of the poblano cream sauce over the top of the crepes, and then sprinkled 1/2 of a cup of grated manchego cheese over top. I put this dish in a 350-degree oven until the cheese melted, about 12 minutes.
While the stuffed crepes were in the oven, I worked on the final component: the garnish. In a large skillet, I sautéed some sweet corn with the rest of the poblanos (chopped) in some olive oil with salt and pepper until they were heated through. I also prepped some cilantro and fresh lime as a garnish.
When the crepes came out of the oven, I spooned some additional poblano cream sauce onto the serving dish. Then, I placed 2 stuffed crepes over the sauce and garnished the dish with fresh cilantro, the corn-poblano mixture and a squirt of fresh lime over the top.
Overall, this dish was delightful. It was very unique and would have definitely caught the attention of the judges. While the crepes took a great deal of time (and probably should have been a bit thinner), the rest of the components were fairly simple. In the future, I might use pre-made crepes or flour tortillas instead in order to cut out a lot of the prep work. The flavor profile also didn’t feature mushrooms as prominently as the challenge called for, but I’m sure there’s a way to tweak this dish to do so. Regardless, this a delicious dish that should definitely be tried.
I am certainly happy to be back to blogging. Here’s to hoping there won’t be too many delays like this in the future.
The (Un)employed Foodie 