Roasted Mushroom and Greens Buckwheat Ramen

December 16th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 teaspoon fresh ginger, chopped superfine
2 garlic clove, chopped superfine
1 cups shitake mushrooms, sliced
3 tablespoons miso paste
1 tablespoon rice vinegar (yuzo or plain)
1 teaspoon lime zest
2 tablespoons tamari
1 teaspoon brown sugar
2 teaspoons sesame oil
1 teaspoon chili paste or sauce
3 cups vegetable stock
5 green onions, sliced thinly
8 ounces buckwheat noodles
1 cup purple kale, sliced thin
1 cup spinach leaves

Directions

Pre-heat oven to 400°F. On a lined baking sheet place the ginger, garlic, and mushrooms and drizzle a few dabs of sesame oil on top. Place in the oven and roast for about 3-5 minutes or until browned. Whisk together in a small bowl the miso, vinegar, brown sugar, lime zest, tamari, sesame oil and chili paste. Combine the whisked mixture in a large soup pan with the vegetable stock and green onions and bring to a boil. Reduce the heat and allow to simmer for about 5 minutes. Add the noodles and the greens and allow the ramen to cook until aldente or about 8-10 minutes. Serve in bowls garnished with sesame seeds.

Wild Mushroom Farro Cakes

December 12th, 2011 § 0 comments § permalink

Makes about 10 farro cakes

Ingredients

2 cups cooked farro
6 tablespoons butter
1 medium shallot, chopped fine
1 garlic clove, chopped fine
2 teaspoons lemon zest
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh chives, chopped fine
2 tablespoons fresh parsley, chopped fine
2 cups wild mushrooms, roasted with salt, pepper and olive oil, chopped fine
1 egg, beaten
1/2 fine breadcrumbs (whole wheat preferably)
1/4 cup parmesan cheese, finely grated
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon cracked black pepper
Oil

Directions

In a large saute pan heat half the butter to a medium high heat. Add shallots, garlic and lemon zest and saute a few minutes until the shallots and garlic are translucent. Add the rest of the butter and then the herbs and the mushrooms and saute until all the butter is incorporated into the mushrooms. In a large bowl combine the farro and the mushroom mixture and mix well. Add the egg, the breadcrumbs, the lemon juice and the salt and pepper and mix well. Take about 1/4 cup of the mixture (a little bit more if desired) and form a little patty no more than 1/2 inch thick. Place the patty on a piece of parchment paper and do the remainder of the patties. Refrigerate for about 20 minutes to let the patties settle and firm up. Heat a little bit of oil in a large saute pan to high. Once the pan is hot, place the patties down and cook until crispy on each side, flipping only once! Serve with a dollop of sour cream of yogurt!

Porcini & Parmesan Farro

October 2nd, 2011 § 0 comments § permalink

Serves 4

Ingredients

1 cup farro or barley, rinsed and drained
2 tablespoons olive oil
1 large shallot, minced
2 oz. dried porcini mushrooms, or other dried mushrooms, such as shitake or morels
1 cup hot water
¼ cup white wine
1 cup mushrooms, vegetable or chicken stock
Salt and freshly ground black pepper to taste
½ cup freshly grated Parmesan cheese (or other hard cheese such as Asiago, Manchego or Pecorino)
2 tablespoons chopped fresh herbs, such as parsley, dill, tarragon, chives, oregano and/or sage

Directions

Soak dried mushrooms in hot water for 20 minutes. Drain, reserving liquid. Heat a heavy-bottomed pot over medium heat. When hot, add olive oil, then add minced shallots. Sauté until translucent. Add drained farro and cook until a toasty fragrance emerges. Add wine and let cook for a minute, stirring often. Add reserved mushrooms and stir. Slowly add reserved mushrooms soaking liquid, being careful not to disturd the sediment. Add stock. Bring to a boil, then reduce to a simmer. Cover with a lid, placed slightly ajar. Cook, stirring occasionally, for 30 to 40 minutes.

After 30 minutes, check farro for tenderness. (If not tender, continue to simmer, checking at 10-minute intervals until tender, adding more water if grains seem dry). Taste for seasoning. Add freshly ground pepper and grated cheese, stirring until incorporated. Taste again; add salt only if necessary. Add herbs and stir to mix. Serve immediately.

Recipe by Emily Casey

Summer Garden Portobello Quiche

August 11th, 2011 § 0 comments § permalink

Makes 1 mini Quiche

Ingredients

1 large portabella mushroom, stem removed
2 eggs, beaten
3 cherry tomatoes, sliced
2 green onions, sliced thin
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ tablespoon fresh tarragon, chopped fine
Salt/pepper
2 tablespoons half and half
2 tablespoons gruyere cheese, grated
1 tablespoon parmesan cheese, grated

Directions

Pre-heat oven to 400°F. Gently scoop out the inside of the portabella mushroom using a spoon so it resembles a bowl. Reserve the scoop mixture for another dish. Mix eggs, tomatoes, green onions, fresh herbs, salt and pepper, cream and cheese. Place the portabella mushroom bowl side up on a baking sheet. Pour the egg mixture inside the scooped portabella, filling to the rim. Place in the oven and bake about 25-30 minutes.

Summer Squash and Portobello Taco

August 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon canola oil
1 tablespoon avocado oil
1 white onion, chopped fine
2 zucchinis, chopped fine
1 portabella mushroom, chopped fine
1 red bell pepper, chopped fine
1 jalapeño, chopped fine
Juice and zest of 1 lime
1 tablespoon cumin
Salt
Tortillas, soft or hard, for serving
Monterey Jack cheese (optional)
Avocado (optional)

Directions

In a large sauté pan, over medium heat, add canola oil and avocado oil. Sauté onion until translucent, 5 minutes. Add zucchini, peppers and jalapeño and cook, about 3-4 minutes more. Add the portabellas and cook another few minutes (3-4). Add lime juice, zest, cumin and season with salt. Serve with tortillas. Garnish with cheese and avocado.

Roasted Heirloom Vegetable Ricotta Carrot Roulade with Black Olive Herbal Drizzle

August 10th, 2011 § 0 comments § permalink

Makes 20-30 Roulades

Ingredients

3 medium heirloom summer squashes, chopped large
1 cup heirloom cherry tomatoes, halved
2 medium red heirloom carrots, chopped large
3 cloves garlic, peeled
1 medium red onion, peeled and quartered
6 cremini mushrooms, halved
Olive oil
Salt & pepper
4 large heirloom carrots
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons fresh basil, chopped fine
1 tablespoon fresh marjoram, chopped fine
1 cup fresh ricotta

Olive drizzle

½ cup oil cured black olives, pitted and chopped fine
¼ cup olive oil
1 tablespoon fresh marjoram, chopped superfine
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon salt

Directions

Preheat oven to 425 ° F. Place the squash, tomatoes, red carrots, mushrooms, onion and garlic on a large baking sheet and season with salt and pepper. Drizzle olive oil over the top and bake until well roasted and semi charred or about 10 minutes. Take out and allow to cool completely. In the meantime prepare the carrot ribbons. Using a vegetable peeler shave carrots longwise into long ribbons (equally a mandolin can be used but is more difficult.) Bring a pot of salted water to a boil and blanch the carrot ribbons for about a minute or until soft but not too soft. Place immediately in an ice bath. Drain. Chop the roasted vegetables super fine and place in a large mixing bowl. Mix in the fresh herbs, lemon juice and zest and ricotta. Refrigerate until cool again. Roll the carrot ribbons in a circle about a half inch in diameter and plac eon a lines baking sheet. Place the ricotta in a piping bag with no tip (allowing for a wide hole) and pipe the ricotta vegetable mixture into the center. Place in the refrigerator until cold. Mix the olive drizzle by whisking together all ingredients and letting stand for five minutes. Drizzle the olive mixture atop the roulades before serving.

Herbed Portabella Quiche

June 23rd, 2011 § 0 comments § permalink

Makes 1 mini quiche

Ingredients

1 large potabella mushroom stem removed
2 eggs, beaten
3 cherry tomatoes, sliced
2 green onions, sliced thin
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ tablespoon fresh tarragon, chopped fine
Salt/pepper
2 tablespoons half and half
2 tablespoons gruyere cheese, grated
1 tablespoon parmesan cheese, grated

Directions

Pre-heat oven to 400°F. Gently scoop out the inside of the portabella mushroom using a spoon so it resembles a bowl. Reserve the scoop mixture for another dish. Mix eggs, tomatoes, green onions, fresh herbs, salt and pepper, cream and cheese. Place the portabella mushroom bowl side up on a baking sheet. Pour the egg mixture inside the scooped portabella, filling to the rim. Place in the oven and bake about 25-30 minutes.

Wild Mushroom & Tallegio Pizza

June 12th, 2011 § 0 comments § permalink

Makes 1-12 inch pizza

Ingredients

1 Ger-Nis Pizza Dough Recipe
2 tablespoons olive oil
1 tablespoon truffle oil
3 cloves garlic, chopped fine
2 cups wild mushrooms, chopped
½ pound Tallegio cheese, sliced
2 cups rocolla leaves (wild arugula)
Maldon salt

Directions

Preheat oven to 500°F.

Roll our pizza dough into 12 inch circle and place on a pizza pan or large baking sheet. Mix the olive oil, truffle oil and garlic in a small bowl and brush over the top of the pizza dough, sprinkle any remaining garlic over the top. Place the wild mushrooms throughout the pizza and cover with the Tallegio cheese. Place in the oven and bake for about 10 minutes or until golden brown and bubbly. Take out of oven and immediately place the rocolla on top and sprinkle with maldon salt.

Ramp & Wild Mushroom Crostini

April 26th, 2011 § 0 comments § permalink

Makes 15-20 crostinis

INGREDIENTS

Olive oil
1 tablespoon butter
2 cloves garlic, chopped fine
9-10 ramps, cleaned and trimmed, chopped fine
1 cup fresh morel mushrooms or other wild mushrooms, cleaned and chopped fine
2 tablespoons fresh parsley leaves, chopped fine
1 tablespoon fresh thyme leaves, chopped fine
1 tablespoon white wine
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
Baguette bread sliced thin and lightly toasted
Pecorino cheese, shavings for garnish

DIRECTIONS

In a medium skillet heat the olive oil and butter on medium high, add the garlic and sauté a few minutes, then add the ramps and sauté another minute or so. Add the morels, herbs and wine, cook another minute and season with salt, pepper, and cayenne. Place a spoon full on a crostini and garnish with pecorino shavings.

Beef and Guinness Pie

February 23rd, 2011 § 0 comments § permalink

Serves 8-10

INGREDIENTS

1 tablespoon salt
1 tablespoon black pepper
1 tablespoon fresh thyme, chopped
2 tablespoons all purpose flour
2 pounds beef chuck, cubed into 1-inch pieces
2 tablespoons canola oil
3 cloves garlic, chopped fine
1 medium yellow onion, chopped medium
3 carrots, peeled and chopped fine
¼ cup fresh parsley, chopped
1 medium tomato, chopped
1 cup brown mushrooms, sliced
2 cups beef stock
1 cup Guinness
Salt and pepper
1 package puff pastry

DIRECTIONS

In a small bowl, mix the salt, pepper, thyme, and flour. Rub the spice mixture onto the beef. Heat the oil in a pan over med-high heat. Sauté the beef for 5 minutes, then add garlic and yellow onion. When onions are translucent, add carrots and sauté for 3 minutes. Next, add parsley, tomato, and mushrooms and cook for another 3 minutes. Add stock, Guinness, and season with salt and pepper. Bring to a boil, then simmer for 20 minutes. Meanwhile, preheat the oven to 350°F. In 8 (6 oz) ramekins or one large baking dish, fill with beef stew and cover with puff pastry. Bake 10 minutes or until browned.

Tofu Vegetable Pho

February 3rd, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
3 cloves garlic
1 shallot, chopped large
A 1-inch piece of galangal, peeled and chopped
A 2-inch piece of ginger, peeled and chopped
2 small carrots, cut into large pieces
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
¼ cup dried shitakes
2 tablespoons salt
¼ cup tamari
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 pounds of tofu, cut into bit sized squares, seasoned with tamari and fried
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin Sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, shallots, carrots, galangal, ginger, and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the dried shitakes, salt, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the fried tofu on top of the noodles and ladle broth over the noodles and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Mushroom Herb Leek Puff Pastry Tartlets

February 3rd, 2011 § 0 comments § permalink

Makes 8

INGREDIENTS

1 package frozen puff pastry, thawed
3 tablespoons butter
1 small leek (white and light green only), cut into 2″ strips
2 cups mixed mushrooms, chopped or sliced (depending on mushroom)
1 teaspoon salt
1 teaspoon black pepper
¼ cup fresh thyme leaves
¼ cup crème fraiche
1 teaspoon lemon zest
¼ cup gruyere cheese
Salt and pepper

DIRECTIONS

Remove one sheet of puff pastry, and cut into 8 equal squares. Using a pairing knife, draw a small frame around each box to create a border (this area will puff and rise as a result of the division). Place on a baking sheet, and chill until ready to use.

In a large sauté pan over medium heat, add butter. Cook leeks and mushrooms, stirring constantly, 5 to 7 minutes. Add salt, pepper, thyme leaves, and continue to cook, 1 to 2 more minutes. Transfer mixture to a lined baking sheet, and let cool.

In a separate bowl, combine crème fraiche, lemon zest, and gruyere cheese, and season with salt and pepper.

Remove puff pastry from refrigerator, and spoon crème fraiche cheese mixture on inside square. Evenly arrange cooled mushrooms and leeks on top of that. Bake for 10 to 15 minutes or until golden and puffed. Serve warm or at room temperature.

Laotian Spring Rolls

February 3rd, 2011 § 0 comments § permalink

Makes 12 rolls

INGREDIENTS

1 cup finely chopped yellow onions
3 cloves garlic, minced
½ cup grated carrots
½ cup finely chopped mushrooms
¼ cup scallions, sliced
½ tablespoon salt
½ tablespoon black pepper
1 cup (8 ounces) ground beef
1 cup chopped, boiled, drained, and air-cooled mung-bean vermicelli noodles
2 eggs
12 spring roll pastry skins
Canola oil, for frying
1 cup sweet chili sauce (store bought)

DIRECTIONS

In a large mixing bowl, add onions, garlic, carrots, mushrooms, scallions, salt, pepper, ground beef and noodles. Crack one egg over the mixture, and mix together with your hands.

In a smaller bowl, beat one egg. You will use this to seal shut your pastry skins.

Peel one pastry skin onto a plate. Using the envelope method as taught in class, place approximately 2 tablespoons in one corner and roll. Brush egg to the final tip to seal.

Fry rolls in deep fryer or large pot filled with oil until golden brown. Dip in sweet chili sauce and enjoy!

© Recipe Property of John Vang

Laotian Summer Rolls

February 3rd, 2011 § 0 comments § permalink

Makes approximately 15 rolls

INGREDIENTS

For rolls

4 oz rice vermicelli noodles
15 spring roll rice paper skins
5 ounces deep fried tofu, sliced into rectangular pieces (appx. 2 inches x ½ inch)
3 carrots, peeled and julienned
1 cup oyster mushrooms / other julienned vegetable of your choice
1 cup bean sprouts
1 cup fresh cilantro sprigs, cut into 2 inch long sprigs
1 cup fresh mint leaves
1 cup scallions, sliced into 3 inch long sprigs

For dip

2 tablespoons smooth peanut butter
½ cup of hoisin sauce
½ tablespoon of fish sauce

DIRECTIONS

Bring a pot of water to boil and turn off the heat. Soak the noodles in the hot water for 3 minutes or until the noodles have softened. Bring another pot of water to boil, turn the heat off and then put it aside (you will use this water to moisten spring roll skins). Ladle several cups of hot water into a large bowl.

Dip a spring roll skin into the bowl of warm-hot water. Spread onto a large plate. On the edge closest to you, assemble a “sleek palm-full” of noodles as instructed in class. On top of the noodles, place one piece of tofu, an amount of carrots, oyster mushrooms, julienned vegetables of your choice (if using), some bean sprouts, 2 cilantro sprigs, 2 mint leaves and one sprig of scallion. Carefully roll, again, using the “envelope method” as instructed in class. Repeat for each roll.

For the dip, in a saucepan, over low heat, stir peanut butter until smooth. When the peanut butter has started to become a smoother consistency, add the hoisin sauce and stir for 1 minute. Add fish sauce, and stir.

© Recipe Property of John Vang

Wild Mushroom Ravioli with Porcini Cream Sauce

February 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

For ravioli

¼ cup dried porcini mushrooms
1 tablespoon olive oil
1 small shallot, chopped fine
2 cloves garlic, chopped fine
2 cups mixed mushrooms, chopped fine
Salt and pepper
Juice and zest of 1 lemon
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh thyme, chopped fine
½ cup fresh ricotta cheese
¼ cup grated Pecorino cheese
2 tablespoons heavy cream (optional)
Fresh pasta sheets

For sauce

1 tablespoon olive oil
1 small shallot
½ cup white wine
¾ cups reserved porcini liquid
½ cup heavy cream
2 tablespoons fresh thyme leaves, chopped fine
Salt and pepper to taste
¼ cup grated Pecorino cheese, to garnish

DIRECTIONS

For ravioli

In a small bowl, place dried porcini mushrooms and pour hot water just to cover, about ¾ cups. Let sit for 20 minutes and then strain mushrooms, reserving liquid. Chop mushrooms into small pieces and set aside.

In a large sauté pan over medium high heat, add olive oil. Add shallots and cook, stirring constantly until translucent, about 2 to 3 minutes. Add garlic and cook 1 minute more. Next, add mushrooms (including chopped and reserved porcinis) and sauté until beginning to turn brown and caramelize. Season with salt and pepper and then add lemon zest and juice. Take off heat and add herbs, ricotta and pecorino cheeses and heavy cream (if using). Cool and then use to fill raviolis.

Place large pasta sheet on cutting board with the long side parallel to the edge of work surface. Place 8 heaping teaspoons of mushroom filling along the top third of the sheet about 2 inches apart. Moisten pasta around each mound of filling, using a pastry brush or your fingers dipped in water. Fold the dough up and over the filling to enclose; press around filling to seal. Cut between mounds with a plain pastry wheel, cookie cutter or knife. Transfer to floured baking sheet. Cover with a clean kitchen towel. Repeat with remaining dough and filling. Chill until ready to cook.

Bring a large pot of salted water to a boil. Add about 6 ravioli per serving, and cook until tender but al dente, about 2 minutes. When ravioli are done, use a slotted spoon to remove from boiling water. Drain well, and keep warm while making sauce.

For sauce

In same sauté pan that you cooked the mushrooms in, over medium heat, add oil. Add shallots and cook, stirring constantly until translucent, about 2 to 3 minutes. Add white wine to deglaze the pan, scrapping up any mushroom bits. Reduce until almost all is evaporated. Next, add porcini liquid and again, reduce by ¼. Add heavy cream and cook, 3 to 4 minutes until thick and creamy. Add fresh thyme leaves and season with salt and pepper. Pour over wild mushroom raviolis and garnish with Pecorino cheese and serve.

Whole Wheat Rigatoni and Vegetables in a Ginger, Soy and Honey Sauce

January 14th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound whole wheat pasta dough, cooked

For sauce

Olive oil
1 yellow onion, chopped
6 cloves garlic, chopped fine
2″ piece of ginger, peeled and julienned
1 red pepper, cored and chopped
1 bunch collard greens, leaves and stems (reserved), chopped
½ pound brown mushrooms, sliced
1½ tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
Kosher salt
Pepper

DIRECTIONS

In a large sauté pan, over medium heat, add olive oil. Sauté onions and cook until translucent, 5 minutes. Add garlic and ginger and cook, stirring constantly, 2 minutes more. Add red pepper, collard green stems, brown mushrooms and cook, 7 minutes until tender. Add balsamic vinegar, Dijon mustard and honey and season with salt and pepper. Add collard green leaves and cooked pasta and warm through. Serve immediately.

© Recipe Property of Rafi Hasid

Mushroom Herb Filling

January 2nd, 2011 § 0 comments § permalink

INGREDIENTS

1 tablespoon butter
1 tablespoon olive oil
2 tablespoons yellow onion, chopped superfine
1 clove garlic, chopped superfine
1 cup brown mushrooms, chopped fine
¼ cup red pepper, chopped fine
Salt
Pepper
1 tablespoon each of fresh chives, parsley and thyme, chopped fine
¼ cup parmesan cheese, grated
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing tops of pop tarts

DIRECTIONS

In a medium sized sauté pan, add butter and olive oil. Sauté onion until translucent, about 5 minutes.
Add garlic, mushrooms, red pepper and cook, stirring occasionally, 7 to 10 minutes. Season with salt and pepper, remove from heat and add fresh herbs and parmesan cheese. Let cool before using to fill pop tart.

Preheat oven to 350°F.

Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center.
Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.

Fall Stuffed Mushrooms

December 16th, 2010 § 1 comment § permalink

Makes 40 stuffed mushrooms

INGREDIENTS

40 medium sized crimini mushrooms
2 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
2 cloves garlic, chopped fine
1 tablespoon of each of the following fresh herbs: thyme, rosemary, parsley, sage, marjoram; chopped fine
½ medium tart apple, cored and chopped fine
½ cup walnuts, chopped fine
½ cup kashi whole grain nuggets cereal or whole wheat bread crumbs
¼ cup asiago cheese, shredded finely
2 teaspoons salt
2 teaspoons cracked black pepper

PREPARATION

Preheat oven to 375°F.

Gently separate mushrooms caps from stems and place cap-side down on a baking sheet. Next, chop stems super fine and set aside. In a sauté pan over medium-high heat, melt butter and olive oil. Sauté shallots and garlic and cook, 5 minutes. Add the herbs, apple, mushroom stems, and walnuts and cook, 5 minutes longer. Remove from heat and place all ingredients in a bowl. Add kashi cereal or bread crumbs and asiago cheese. Mix well. Season with salt and freshly cracked pepper. Using a teaspoon, stuff mushroom caps until full. Place in oven and bake for 20 minutes or until golden brown. Serve immediately.

Hongos y Ajo (Mushrooms & Garlic)

November 22nd, 2010 § 0 comments § permalink

Serves 4

Garlicky mushrooms make a simple yet elegant appetizer.

INGREDIENTS

1 pound crimini mushrooms, dirt brushed off
5 tablespoons Spanish olive oil
¼ teaspoon red chili flakes
5 cloves garlic, sliced
½ cup fresh parsley leaves, chopped
½ cup white wine
Juice of 1 lemon
Salt and pepper
Crusty bread for serving

PREPARATION

Brush the mushrooms clean, trim off long stems, and cut mushrooms in half if any of them are too big. In a large, heavy bottom sauté pan, heat the oil and chili flakes on medium high heat, add the garlic, and cook for about 3 minutes or until lightly browned. Next, add the mushrooms and sauté over high heat for about 5 minutes, making sure to stir the entire time. Add the parsley, wine, and lemon juice, and stir. Lower heat to simmer, and cook uncovered stirring occasionally for another 4 minutes. Season with salt and pepper, and serve over crusty warm bread.

Leek and Mushroom Frittata

November 22nd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

3 tablespoons olive oil
2 leeks, green part removed, chopped and cleaned
1 lb crimini mushrooms, stems removed and sliced
10 eggs
2 tablespoons fresh marjoram, chopped
2 tablespoons fresh thyme, chopped
¼ cup fresh chives, chopped
½ cup grated parmesan cheese
Salt
Freshly ground pepper

PREPARATION

Preheat oven to 350ËšF.

In a large cast iron pan over medium-high heat, add olive oil, leeks and mushrooms and sauté until tender and golden, 10 minutes. In a small bowl, beat eggs and add herbs, parmesan cheese and season with salt and pepper. Turn cast iron pan down to medium and pour in eggs and start to move eggs around to start cooking them, once eggs start to set, place pan in the oven until eggs set, about 15 minutes. If eggs are still runny on top, turn on broil and cook for 3 more minutes.

Sheppard’s Pie

November 22nd, 2010 § 0 comments § permalink

Makes 1 Pie, serving about 6-8

This mashed potato crusted “pot pie” is brought to us by the British and their love of rich protein filled dishes in the dead of cold damp winters.

INGREDIENTS

1-2 tablespoons canola or vegetable oil
2 cloves garlic, chopped
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
1 medium parsnip, peeled and chopped
1½ pounds lean ground beef
1 cup crimini mushrooms, chopped fine
1 cup fresh or frozen peas
2 tablespoons of the following fresh herbs, chopped fine: parsley leaves, rosemary leaves, thyme leaves, marjoram leaves
2 tablespoons tomato paste
Salt/black pepper
2 pounds of Yukon gold potatoes, peeled and chopped
4 tablespoons unsalted butter
½ cup buttermilk
½ cup fresh chives, chopped fine for use; 1 tablespoon saved for garnish

PREPARATION

Preheat oven to 375°F.

Heat the oil in a large sauté pan on medium high heat, and cook garlic and onions until slightly cooked or translucent, 3 to 4 minutes. Add the carrots and parsnips, and cook another few minutes. Next add the ground beef, and sauté until it is fully browned, around 4 to 5 minutes. Drain off fat and add crimini mushrooms, sauté for a few minutes and next add the frozen or fresh peas and the herbs. Mix in tomato paste, season with salt and pepper and place on low heat for about 5 minutes. Remove from heat and set aside.

Meanwhile, boil the potatoes in a pot of salted water until tender. Strain and add butter, buttermilk and salt. Mash the potatoes until very smooth. Mix in the chives and set aside 1 tablespoon for garnish. Place the meat mixture in a lightly greased round glass pie dish or deep ceramic casserole dish. Spread mashed potatoes over the top evenly and sprinkle with chives. Bake until the top is golden brown, 35 to 40 minutes. Serve warm.

Wild Mushroom Herb Gravy

November 19th, 2010 § 0 comments § permalink

Makes 2 cups of gravy

INGREDIENTS

1 tablespoon butter
1 tablespoon canola oil
2 medium shallots, chopped fine
3 cloves garlic, chopped fine
1 cup mixed wild mushrooms, sliced and chopped
1 tablespoon fresh rosemary leaves, chopped fine
1 tablespoon fresh sage leaves, chopped fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh flat leaf parsley, chopped fine
½ cup dry white wine
1 cup chicken broth
Salt
½ cup heavy whipping cream

PREPARATION

In a large sauté pan, heat butter and oil over medium high heat. Sauté shallots and garlic, 5 minutes and then add mushrooms and herbs and cook for another 5 minutes. Next, add white wine and chicken broth to deglaze the pan, using a wooden spoon to scrape up any bits that are stuck to the bottom of the pan. Reduce liquid and cook for 5 to 6 minutes. Remove from the heat and add heavy cream.

As an alternative, you can also make your gravy right in the turkey roasting pan. Remove turkey from pan and strain any fat bits and then place roasting pan right on top of two burners. Follow the same instructions as above.

Panfriend Dumplings Stuffed with Pork and Cabbage

October 8th, 2010 § 0 comments § permalink

Jiao Zi (China)
Serves 4 to 8 (makes about 32 dumplings)

INGREDIENTS

For the Dough

2¼ cupws unbleached all-purpose flour, plus some extra for dusting
1 tablespoon grapeseed or other neutral oil

For the Filling

2 dried shiitake or black mushrooms, soaked in hot water to cover for 30 minutes
½ pound boneless pork loin, chopped fine or freshly ground pork
1 small head baby bok choy, trimmed, chopped fine, and hand-wilted
2 scallions, trimmed and sliced into thin rings
1 teaspoon grated fresh ginger
1 teaspoon cornstarch
2 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon toasted sesame oil
½ teaspoon salt
½ teaspoon freshly ground white pepper

Soy-Vinegar Sauce

Makes about ½ cup

¼ cup soy sauce
3 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon toasted sesame oil
1 tablespoon finely chopped scallion

PREPARATION

Combine the soy sauce, rice vinegar, sugar, and sesame oil in a small bowl. Stir until the sugar has dissolved.
Pour into small dipping bowls and add the scallions just before using. This sauce will keep for up to 1 week in the refrigerator in a tightly sealed container.

For Cooking and Serving

Grapeseed or other neutral oil to coat a large skillet
1 cup water mixed with 1 teaspoon unbleached all-purpose flour
1 recipe soy-Vinegar Sauce (recipe follows)

1. Make the dough: Place 2 cups of the flour in a large bowl and keep the remaining ¼ cup handy. Add the oil and 1 cup water and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers.

2. Place the dough on a floured surface and knead for 2 or 3 minutes. The dough will be somewhat firm and elastic. Coat the dough with a little oil, return it to the bowl, cover with a clean kitchen towl, and let it rest for 30 minutes.

3. Make the Filling: While the dough is resting, drain the mushrooms and squeeze out any excess liquid. Remove and discard the stems, finely chop the mushroom caps, and place them in a medium bowl along with the other filling ingredients. Mix together well and keep refrigerated until you are ready to assemble the dumplings.

4. Assemble the Dumplings: Line a tray with a kitchen towel and sprinkle with a little flour. Have ready the dough and the filling.

5. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball and then roll it out until ½ inch thick. Sprinkle with flour if it gets sticky. Let the rolled-out dough relax for a couple of minutes before cutting out rounds.

6. Using the cookie cutter, cut out as many rounds as you can, usually 7 or 8. Collect the leftover dough and put it aside under a damp kitchen towel for later use.

7. Pick up 1 dough round and pleat and pinch one side. This will pull the round into a bowl shape. Place a rounded tablespoon of filling in the center. Bring together the edges, pushing out any air, and pinch along the top of the dumpling to seal. Place the dumpling, pleated side up, on the prepared tray. Repeat with the remaining rounds and filling. Keep the assembled dumplings in a single layer on the tray, covered with a kitchen towel as you work. Once you have assembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough scraps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too.

8. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months.

9. Cook the Dumplings: Generously coat a large skillet with oil and heat it over medium heat. Arrange the dumplings in the pan, pleated side up, leaving a little space around each. Cook until the bottoms just begin to brown. Choose an empty spot in the pan and pour on enough of the starchy water to reach about a third of the way up the side of the dumplings. Cover and simmer for 10 minutes. (If cooking frozen jiao zi, add them directly to the oil and increase the cooking time by 3 minutes. Do not allow the dumplings to thaw before cooking.)

10. Remove the cover so that any remainig liquid can cook off completely. Continue cooking until you hear a strong sizzling sound and the bottoms of the dumplings are golden brown and crisp.

11. Remove the jiao zi with a spatula and cook the remaining jiao zi. Serve with the Soy-Vinegar Sauce.

©Recipe courtesy of Wai Hon Chu

Panfriend Dumplings Stuffed with Pork and Cabbage

Herbed Beef Barley Stew

October 8th, 2010 § 0 comments § permalink

Serves 6-8

INGREDIENTS

Olive oil, for sautéing
2 tablespoons butter
2 medium yellow onions, chopped medium
3-4 cloves garlic, chopped fine
1 pound beef stew meat, cut into 2 inch cubes and pre-seasoned with salt & pepper
½ cup fresh thyme, chopped
¼ cup fresh rosemary, chopped
½ cup fresh flat leaf parsley, chopped
1 cup fresh dill, chopped
3 large carrots, cut into 1 inch chunks
4 celery stalks, chopped
1 cup brown mushrooms, chopped
3 fresh bay leaves
1 cup white wine
2 cups beef stock
1 pound beef shank bones
½ cup pearled barley
Salt
Pepper

PREPARATION

In heavy stew pan over medium-high heat, add olive oil and butter. Sauté onions and garlic for about 3-4 minutes or until soft and semi translucent. Add cubed stew meat and sauté until browned. Add ⅓ of each of the herbs and stir, next add the carrots and celery, sauté for another few minutes and then add mushrooms and sauté a few more minutes while all liquid is absorbed by the mushrooms. Drop in the bay leaves. Add wine and stir well while loosening all the bits that stuck to the bottom of the pan and add another ⅓ of all the herbs. Add beef stock and beef shanks. Simmer on low heat for about 30 minutes, stirring a few times. Add pearled barley and simmer for another 20-30 minutes or until barley is tender and to desired consistency. Season with salt and pepper. Sprinkle in remaining herbs and take off heat, let stand for about 10 minutes before serving.

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