"Recipes from the Chef's Kitchen"

1110 Twenty-first St, N.W.
Washington, D.C. 20036
1-(202)-293-7191
Chef Todd Grey

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Piccola Polenta Soffice Con Funghi
Selvaggi Saltati E L'uovo Di Fritto
(Soft Polenta Topped with Wild Mushrooms and a Fried Egg)

Ingredients:
1)  4 small molds of cold polenta
2)  12 oz. of mixed wild mushrooms
3)  1 whole garlic clove
4)  1 stalk of rosemary
5)  4 sage leaves
6)  1 stalk of thyme
7)  1/4 cup of olive oil
8)  1 shallot, chopped
9)  2 tsp. chopped parsley
10)1 each organic egg

Preparation:
1)  Clean and slice the wild mushrooms into thin strips.
2)  Heat the olive oil in a saute pan, and cook garlic until golden.
3)  Remove from pan.  Add the shallots and cook for 30 seconds.
4)  Add the mushrooms, salt and pepper, and cook for 8 minutes,
      keeping it warm.
5)  Warm up the polenta in the oven, and serve in a dish with the
      mushroom around it.
6)  Saute the egg in olive oil and place on top of the polenta.

Ingredients:
1)  6 oz. fresh fettucine
2)  2 quarts boiling, salted water
3)  1 oz. diced pancetta
4)  1 oz. blanched English peas
5)  1 oz. sliced shiitake mushrooms
6)  1 teaspoon chopped rosemary
7)  2 tablespoons pureed plum tomatoes
8)  1 tablespoon extra virgin olive oil
9)  1 tablespoon Grated Parmesan Cheese
10)Salt and Pepper, to taste

Preparation:
1) Heat Saute pan.
2) Add pancetta until fat has rendered, add mushrooms, peas,
     and rosemary, saute well.
3) Add tomatoes and keep warm.
4) Place Fettucine into boiling salted water, cook until al dente,
     remove, drop into sauce.
5) Toss well, finish with olive oil, parmesan, and salt and pepper.
6) Serve in heated bowls, garnish with fresh pea shoots.
 

Ingredients:
1)  2 each of Cervena venison medallions
2)  1 tablespoon grapeseed oil
3)  salt and pepper to taste
4)  1 each rosemary sprig
5)  1 each garlic clove
6)  6 each rhubarb stalks
7)  2 tablespoons sugar
8)  3 oz. red wine vinegar
9)  2 oz. cleaned spinach
10)1 teaspoon reduced balsamic vinegar
11)1 teaspoon pinenuts

Preparation for the Rhubarb Puree:
1)  Wash and dice rhubarb, heat small casserole, and add sugar.
2)  Lightly caramelize, add vinegar, and reduce acidity.
3)  Add rhubarb and cook for 20 minutes.
4)  Puree in blender, and keep warm.

Preparation for the Venison:
1)  Heat olive oil in saute pan.
2)  Season Cervena medallions and place in pan.
3)  Cook two to three minutes each side with the garlic and
      rosemary until desired doneness.
4)  Remove to warm plate and reserve.
5)  In the same pan, add the cleaned spinach and saute, season
      with salt and pepper.

To Serve:
1)  Place a small amount of rhubarb on a plate.
2)  Place spinach on top of puree, and lay Cervena Madallion on the
      spinach.
3)  Drizzle with reduced balsamic vinegar, and garnish with toasted
      pinenuts.

Good Eating!!!

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