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Alouette crumbled feta creamed spinach
2 lbs. fresh spinach leaves, washed and trimmed
1 tbsp. extra virgin olive oil
½ white onion, peeled and diced
4 tsp. flour
1 ½ cups milk
½ cup chicken broth
Pinch grated nutmeg
1 tsp. kosher salt
½ tsp. fresh ground black pepper
4 oz. Alouette feta crumbles
1. Heat a saucepan over medium heat; add olive oil and allow to get hot. Add the diced onion stirring, until translucent, about 2 minutes.
2. Add the flour to the pan and cook for about 1 minute.
3. Add the milk and chicken broth and bring mixture to a quick simmer about 2 minutes.
4. Drop spinach in sauce and simmer until tender, about 2 minutes. Season with salt, pepper and nutmeg, and stir in feta crumbles.
Rosemary Alouette Baby Brie Crème Brûlée
1 large rosemary sprig
5 oz. Alouette baby Brie wedge, chopped
3 cups heavy cream
4 egg yolks
½ cup sugar
½ vanilla bean, scraped
4 tbsp. raw sugar
Pinch of salt and black pepper
Preheat oven to 300 degrees.
1. Place rosemary sprig in a medium saucepan and pour in the heavy cream. Place over medium low heat and bring cream to a bare simmer. Allow mixture to infuse with the rosemary for 5 minutes.
2. Add the chopped baby Brie to the cream, and quickly whisk until cheese has melted. Keep heat low so as to not scorch. Strain and discard the rosemary from the cream.
3. Combine egg yolks and sugar in a mixing bowl, and whisk to combine. Mixture should be smooth, and sugar dissolved.
4. Slowly pour the infused cream into the egg yolk/sugar mixture, while whisking.
5. Add salt and vanilla bean to crème brûlée mixture, and whisk.
6. Portion about 4 ounces of batter into 4 shallow ramekins. Place ramekins in a baking dish, and carefully pour hot water into the baking dish so that ramekins are surrounded by hot water, ¼ up the height of the ramekins.
7. Carefully place baking dish with water and ramekins into the oven, and bake for 35-40 minutes (until custards are set, with a slight jiggle to them).
8. Remove dish from the oven, being careful to not tilt water into the baked custards. Allow ramekins to cool enough to handle, and remove from the pan and into the refrigerator. Let crème brûlées chill to set for a couple hours. Overnight is best.
9. Remove crème brûlées from the refrigerator 30 minutes before serving to temper the custard.
10. Spoon 1 tablespoon of raw sugar onto the surface of each cream brûlée, pick up ramekin and gently shake to evenly distribute sugar over the surface.
11. Add a quick grind of black pepper over each crème brûlée, and use a butane torch to caramelize the sugar on each crème brûlée.
12. Garnish with a small rosemary sprig and fresh berries.