Tag Archives: havarti

Morel Havarti Omelet

Morel Havarti Omelet

One of the things that I love about Oregon is our morel mushrooms.  I never tasted a morel mushroom before until I moved here well over 25 years ago.  Nearly every year I hunt for them on the forest floor of the Cascade Mountains in the spring and early summer.  Some years I am able to find buckets full of mushrooms, sadly, this year, I was so busy with other things, I did not get a chance to go…  From what I heard from people who live in the mountains above the Rogue Valley is that the weather conditions were less than ideal this year and the picking season was terribly short.  So, when I saw these tasty little morels at my favorite food coop, I snagged a brown paper bag full.

Morels are easily identifiable by their shape and their honeycomb texture.  Before going out and picking morels be sure to do your homework and learn how to identify them properly.  There are other mushrooms out in the forest that are similar in shape and size to a morel. Those mushrooms are called false morels and what’s bad about them is that they are not edible and in fact, they may be poisonous.  False morels look similar to a morel so, just be careful…

A half pound of morels.  I always rinse mine before I use them.  The little ridges and pits in the mushrooms can contain dirt and other forest debris.  If you ever get a chance to purchase morels or go hunting for them, by all means, do it.  Morels taste amazing and are super simple to prepare.  You can saute them, fry them, put them in soups, sauces, or use them in ways you would white or crimini mushrooms.  I decided to take some of these mushrooms and put them in an omelet.  I prepared a basic 3 egg omelet and sauteed morels, shallots, thyme, sea salt and fresh cracked pepper in a bit of melted butter.  Filled the omelet with the morel mixture added some Havarti cheese and melted additional Havarti on top.  It was absolutely delightful! Enjoy!  Tessa

Ingredients:

  • 3 eggs
  • 1 Tablespoon cold water
  •  sea salt and pepper to taste
  • 1 Tbs canola oil
  • 1 cup morel mushrooms (cleaned and halved)
  • 1 Tbs shallots (minced)
  • 1/2  tsp fresh thyme (minced)
  • 1 tsp butter
  • salt and pepper to taste
  • 2 ounces havarti cheese
  • sprigs of fresh thyme for garnish

In a small bowl whisk vigorously together the eggs, water, salt and pepper.  In a nonstick pan on medium high heat add canola oil.  Add the egg mixture covering the entire pan.  Lift parts of the egg mixture with a spatula to allow egg mixture to go under the omelet and cook.  Cook until set.  Meanwhile in another pan, saute the morel mushrooms, shallots, thyme, salt and pepper in butter.  Add mushroom mixture to omelet.  Add 1 ounce Havarti cheese and fold.  Add remaining havarti to the top of the omelet, add a tsp of water, cover and melt.  Remove from pan and slide onto a plate.  Serve immediately.  Garnish with fresh sprigs of thyme.  Makes 1 omelet.

Chicken Pot Pie with Blue Cheese and Havarti

 

 

 

 

 

 

 

 

 

 

 

 

I don’t know where the time has gone…  It’s been over a week since my last post and that’s not like me.  Well, I have been under a rock lately, and it was about time that I got back in my kitchen.  It’s been a week of frozen meals and takeout dinners and I am sick of it.  I am seriously done with that.

I am happy to be back and in celebration of being back in my kitchen I cooked up this yummy treat.  It’s a Chicken Pot Pie with Blue Cheese and Havarti.  It’s a twist on a traditional chicken pot pie that is stuffed with tender chicken, sautéed carrots, onions and celery with a creamy blue cheese bechamel and buttery havarti cheese.  I even made the pie crust from scratch.  It’s good, it’s homey, it’s rich and it’s delish!  Enjoy!  Tessa

Ingredients:

  •  4 1/2 cups cooked chicken (cubed)
  • 1 1/2 cups celery (chopped)
  • 1 1/2 cups onion (chopped)
  • 1 1/2 cups carrots (chopped)
  • 1 Tbls. butter
  • 3 cups blue cheese bechamel  sauce (see recipe below)
  • 6 ounces havarti cheese (shredded)
  • 1 egg (beaten with a bit of water)
  • pie dough for 2 pie crusts (see recipe below)

Begin by cubing up your cooked chicken and set aside.  Buy one of those precooked chickens from the deli or store if you don’t have time to cook your own.   Chop up your vegetables and set aside.  Preheat your oven to 425 degrees.  Grab 6 oval shaped casseroles and spray with non stick spray.

In a saute pan add your butter, celery, onion, carrot, and a pinch of salt.   Cook until the onions are opaque and the carrots are barely tender.  Remove from heat.  Add your cooked chicken and cooked vegetables to the oval casserole dishes.  Add 1/2 cup of the blue cheese bechamel to each casserole.  Add your havarti cheese.

Divide your 2 pie crusts into 6 pieces.  Roll out on a floured board, pie crusts large enough to cover each casserole.  Use a fork and crimp down the sides.  Put slits in the top of each pie.  Brush with beaten egg, place on foil lined baking sheet and pop into the oven for about 45 minutes or until the tops are a golden brown.  Keep an eye on them and rotate halfway through the baking process.  Lightly cover with foil if it is browning too fast.  Pull from oven, let cool for about 5 minutes and then dig in!  Makes 6 individual casseroles.

Blue Cheese Bechamel

Grab a medium sized sauce pan or saucier.  On medium low heat whisk together 6 Tablespoons of butter and 5 Tablespoons flour.  Cook until it is nearly golden in color.  Add 3 cups milk, 1/4 teaspoon white pepper, 1/2 tsp. dried thyme and 2 ounces blue cheese.  Oh, and add a splash of dry vermouth.  Cook slowly, constantly whisking until it has thickened.  Taste it, you may not need to add salt because of the blue cheese.  Do not over cook.  Remove from heat.

Easy Pie Crust (2 crust pie)

Grab a food processor.  Add two cups all purpose flour, 3/4 cup shortening and 1/2 tsp salt.  Pulse until lightly mixed.  Add 5 – 6 Tablespoons ICE COLD water, one tablespoon at a time.  Lightly pulse until the dough sticks together and forms a ball.  You are done.  Remove from the food processor and wrap in plastic wrap.  Put pie dough in your refrigerator for about a half an hour before rolling.  Makes 2 pie crusts or 6 little crusts for the casseroles.

Chicken Hoagies with Blueberry Ancho Chili Sauce

I’m not a big fan of leftovers… Quite frankly, I will do what I can to wiggle my way out of eating them.  The only way I can eat leftovers is to completely change up the dish, I mean, cook something so radically different that it vaguely resembles the original dish.  Day before yesterday I made a tasty Blueberry Ancho Chili Glazed Pork Tenderloin and I had some leftover blueberry ancho chili sauce tucked away in the back of my refrigerator.

I just purchased two pounds of chicken and had a bag of fresh baked hoagie rolls.  So with that leftover sauce I decided to make Chicken Hoagies with the Blueberry Ancho Chili sauce, sliced havarti cheese, garnished with chopped heirloom tomatos, green onion and parsley from my garden.  These savory sandwiches were a cinch to make and are perfect for a quick weekday meal.  Serve with potato chips or a scoop of potato salad.  My family really liked these sandwiches and I am sure that you will too.  I sure will be making these again…  Enjoy!  Tessa

Ingredients:

  • 2 pounds boneless skinless chicken thighs
  • 1 1/2 cups Blueberry Ancho Chili Sauce (see recipe below)
  • 5 hoagie rolls (toasted)
  • 10 slices havarti cheese
  • garnish with the following (chopped): 2 tomatoes, 1 green onion and a few sprigs of parlsey for color.
  • 1/2 tsp of salt or to taste.
  • 1 Tbls. canola oil

Grab a cutting board and slice your chicken into about 1 inch slices.   Meanwhile heat up a saute pan on the stove with medium high heat.  Add the canola oil, chicken and salt.  Cook the chicken until cooked through, about 10-15 minutes.  Add the Blueberry Ancho Chili Sauce and simmer for about 5-10 minutes.  Taste the sauce, correct with salt or a bit of water if necessary.  Put cheese in the hoagie rolls and add the chicken mixture.  Garnish with tomatoes, green onions and parsley.  Serve with chips.  Makes 5 tasty sandwiches.

Blueberry Ancho Chili Sauce:

  • 2 c. fresh picked blueberries
  • 1 can of Pepsi
  • 1 c.  tomato ketchup
  • 1/4 c. Indonesian soy sauce
  • 1/4 c. seasoned rice vinegar
  • 1/4 c. minced shallots
  • 1/4 c. brown sugar
  • 1/8 c. soy sauce
  • 2 tsp. ancho chili powder
  • 1 tsp. ground ginger
  • 1 tsp minced garlic
  • 1/2 tsp black pepper

In a saucepan on medium low heat add the above ingredients stirring occasionally.  Cook for about 1/2 hour or 45 minutes.  Remove from heat and use on BBQ pork, baked tenderloin, brush it on ribs and chicken.  Makes about 2 1/2 cups.  Refrigerate any leftovers in covered container for about a week.