prep time: tbd
cook time: tbd
servings: 4
ingredients:
8 veal cutlets - pounded to 1/8-inch thick
salt
pepper
16 sage leaves
8 slices prosciutto
1 cup flour
5 tablespoons olive oil
1/2 pound mixed mushrooms - chopped
1 large shallot - finely chopped
2 cloves garlic - finely chopped
1 cup marsala
1/2 cup chicken stock
3 tablespoons butter
1 large bundle asparagus - trimmed
2 tablespoons chopped parsley
steps:
1. preheat oven to the lowest setting. add a platter and 4 dinner plates; let warm.
2. season the veal on both sides with salt and pepper. place 2 sage leaves on top of each cutlet, then wrap slice of prosciutto around. place the flour on a large plate and dredge the cutlets lightly shaking off the excess flour.
3. in a large skillet, heat 2 tablespoons olive oil over medium-high heat. add half the cutlets and cook, turning once, until golden and cooked through, 2 - 3 minutes per side. transfer to the warm platter and repeat with 2 tablespoons of olive oil for the remaining cutlets.
4. add the remaining 1 tablespoon olive oil to the skillet. add the mushrooms and cook, stirring often, until brown, 7 - 8 minutes. add the shallot and garlic, stir 1 minute then add the marsala. increase the heat to high and boil until the sauce is reduced by half, about 4 minutes. add the stock and butter and remove from heat. stir until the butter melts and the sauce thickens.
5. in another large skillet, bring a few inches of water to a boil. salt the water, add asparagus, and cook until crisp tender, about 3 minutes.
6. divide the cutlets among the warm plates. top with marsala mushrooms. garnish with chopped parsley.
- rachael ray magazine, july/august 2014
Showing posts with label mushrooms. Show all posts
Showing posts with label mushrooms. Show all posts
2.16.2015
wild mushroom bread pudding
prep time: tbd
cook time: 90 minutes
servings: 6
ingredients:
2 teaspoons vegetable oil
1 cup sliced yellow onions
10 ounces assorted wild mushrooms (oyster, shiitake, chanterelle, wood ear, porcini)
1 teaspoon minced garlic
3 teaspoons creole seasoning
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons worcestershire sauce
1 teaspoon minced fresh thyme
3/4 cup grated gouda cheese
3/4 cup grated white cheddar cheese
3/4 pound stale white bread - cut into 1-inch cubes
1 teaspoon unsalted butter
1 tablespoon plain bread crumbs
steps:
1. heat the oil in a large, deep skillet over high heat. add the onions and cook until golden brown and tender, 5 minutes. add the mushrooms, 1/2 teaspoon garlic, 1 1/2 teaspoon creole seasoning, 1 teaspoon salt, 3/34 teaspoon pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 - 2 minutes. remove from the heat and let cool.
2. in a large bowl, combine the eggs, cream, molasses, worcestershire sauce, thyme, remaining 1 1/2 teaspoon creole seasoning, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and whisk well to combine. add the mushroom mixture and cheese and stir well. add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
3. preheat the oven to 350 degrees. butter a 9 x 13-inch baking dish. add the bread crumbs, shaking to cover the bottom evenly. put the bread pudding mixture into the prepared pan and cover with aluminum foil. bake for 1 hour and uncover. continue baking until risen and firm in the center, and golden brown, 20 - 30 minutes. remove from the over and cool slightly before serving.
- food network
cook time: 90 minutes
servings: 6
ingredients:
2 teaspoons vegetable oil
1 cup sliced yellow onions
10 ounces assorted wild mushrooms (oyster, shiitake, chanterelle, wood ear, porcini)
1 teaspoon minced garlic
3 teaspoons creole seasoning
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons worcestershire sauce
1 teaspoon minced fresh thyme
3/4 cup grated gouda cheese
3/4 cup grated white cheddar cheese
3/4 pound stale white bread - cut into 1-inch cubes
1 teaspoon unsalted butter
1 tablespoon plain bread crumbs
steps:
1. heat the oil in a large, deep skillet over high heat. add the onions and cook until golden brown and tender, 5 minutes. add the mushrooms, 1/2 teaspoon garlic, 1 1/2 teaspoon creole seasoning, 1 teaspoon salt, 3/34 teaspoon pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 - 2 minutes. remove from the heat and let cool.
2. in a large bowl, combine the eggs, cream, molasses, worcestershire sauce, thyme, remaining 1 1/2 teaspoon creole seasoning, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and whisk well to combine. add the mushroom mixture and cheese and stir well. add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
3. preheat the oven to 350 degrees. butter a 9 x 13-inch baking dish. add the bread crumbs, shaking to cover the bottom evenly. put the bread pudding mixture into the prepared pan and cover with aluminum foil. bake for 1 hour and uncover. continue baking until risen and firm in the center, and golden brown, 20 - 30 minutes. remove from the over and cool slightly before serving.
- food network
12.22.2014
turkey tetrazzini
prep time: 30 minutes
cook time: 20 minutes
servings: 12
ingredients:
1 1/2 pound thin spaghetti - broken in half
4 tablespoon butter
4 cloves garlic - minced
1 pound white mushrooms - quartered
1/2 teaspoon salt + more to taste
1 cup white wine
1/3 cups flour
4 cups turkey broth
1 8-ounce block of cream cheese
3 cups cooked turkey - shredded or diced
1 1/2 cup frozen peas
4 slices bacon - fried and cut into bits
1 cup grated monterey jack cheese
1 cup grated parmesan cheese
pepper
1 cup panko bread crumbs
steps:
1. cook pasta according to package instructions until al dente. drain, rinse, and set aside.
2. in a pan add the butter and garlic and cook until garlic is fragrant. add mushrooms and salt, then saute for a couple more minutes. pour in the wine and allow to cook with the mushrooms for several minutes, or until the liquid reduces by half.
3. sprinkle in flour, then stir the mushrooms around for another minute. pour in the broth and stir, cooking for another few minutes until a roux thickens.
4. reduce heat to medium low. cut cream cheese into pieces and add to the pot; stir to melt. add turkey, peas, bacon, and the cheeses. stir to combine. add salt and pepper to taste.
5. add the cooked spaghetti and stir to combine. add more broth if needed.
6. preheat oven to 350. pour mixture into a large baking dish and sprinkle with panko bread crumbs. bake for 20 minutes, or until casserole is bubbly and the crumbs are golden brown.
- tasty kitchen
cook time: 20 minutes
servings: 12
ingredients:
1 1/2 pound thin spaghetti - broken in half
4 tablespoon butter
4 cloves garlic - minced
1 pound white mushrooms - quartered
1/2 teaspoon salt + more to taste
1 cup white wine
1/3 cups flour
4 cups turkey broth
1 8-ounce block of cream cheese
3 cups cooked turkey - shredded or diced
1 1/2 cup frozen peas
4 slices bacon - fried and cut into bits
1 cup grated monterey jack cheese
1 cup grated parmesan cheese
pepper
1 cup panko bread crumbs
steps:
1. cook pasta according to package instructions until al dente. drain, rinse, and set aside.
2. in a pan add the butter and garlic and cook until garlic is fragrant. add mushrooms and salt, then saute for a couple more minutes. pour in the wine and allow to cook with the mushrooms for several minutes, or until the liquid reduces by half.
3. sprinkle in flour, then stir the mushrooms around for another minute. pour in the broth and stir, cooking for another few minutes until a roux thickens.
4. reduce heat to medium low. cut cream cheese into pieces and add to the pot; stir to melt. add turkey, peas, bacon, and the cheeses. stir to combine. add salt and pepper to taste.
5. add the cooked spaghetti and stir to combine. add more broth if needed.
6. preheat oven to 350. pour mixture into a large baking dish and sprinkle with panko bread crumbs. bake for 20 minutes, or until casserole is bubbly and the crumbs are golden brown.
- tasty kitchen
3.26.2014
roasted brussels sprouts and mushrooms with gremolata and quinoa
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 pound brussels sprouts - trimmed and cut in half if small, quartered if large
1 pound mushrooms - halved if small, quartered if large
salt
pepper
3 tablespoon olive oil
1 - 2 garlic cloves - finely minced
1/4 cup finely minced parsley
2 teaspoon finely chopped lemon zest
2 - 3 cups cooked quinoa
crumbled feta - garnish
steps:
1. preheat oven to 425 degrees. line 2 baking sheets or baking dishes with parchment or foil and brush with olive oil. place the brussles sprouts on one and mushrooms on the other and toss each with salt and pepper to taste and 1 1/2 tablespoons olive oil. roast together in the oven for 20 minutes, stirring halfway through. the brussels sprouts should be browned on the edges and tender. the mushrooms should be soft and there should be juice on the baking sheet.
2. meanwhile, in a small bowl, mix together garlic, parsley and lemon juice.
3. tip mushrooms, with the juice in the baking dish, into a large bowl. add brussels sprouts and gremolata and toss together. spoon quinoa onto plates or into wide bowls, top with the brussels sprouts and mushrooms, spoon on any juice remaining in the bowl and top with crumbled feta.
- new your times, march 2014
cook time: tbd
servings: 4 - 6
ingredients:
1 pound brussels sprouts - trimmed and cut in half if small, quartered if large
1 pound mushrooms - halved if small, quartered if large
salt
pepper
3 tablespoon olive oil
1 - 2 garlic cloves - finely minced
1/4 cup finely minced parsley
2 teaspoon finely chopped lemon zest
2 - 3 cups cooked quinoa
crumbled feta - garnish
steps:
1. preheat oven to 425 degrees. line 2 baking sheets or baking dishes with parchment or foil and brush with olive oil. place the brussles sprouts on one and mushrooms on the other and toss each with salt and pepper to taste and 1 1/2 tablespoons olive oil. roast together in the oven for 20 minutes, stirring halfway through. the brussels sprouts should be browned on the edges and tender. the mushrooms should be soft and there should be juice on the baking sheet.
2. meanwhile, in a small bowl, mix together garlic, parsley and lemon juice.
3. tip mushrooms, with the juice in the baking dish, into a large bowl. add brussels sprouts and gremolata and toss together. spoon quinoa onto plates or into wide bowls, top with the brussels sprouts and mushrooms, spoon on any juice remaining in the bowl and top with crumbled feta.
- new your times, march 2014
3.14.2014
spaghetti squash soup with wild mushrooms
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 pound spaghetti squash - halved and seeds discarded
3 tablespoons olive oil
salt
pepper
2 tablespoon unsalted butter
1 medium onion - finely chopped
1 1/4 pounds mixed wild mushrooms - stems discarded and coarsely chopped
3 garlic cloves - finely chopped
2 quarts chicken broth
1 sage sprig
1 cup ditalini pasta
1/4 cup freshly grated parmigiano-reggiano cheese + more fore serving
2 tablespoons snipped chives
steps:
1. preheat the oven to 425 degrees. rub the cut sides of the squash with 1 tablespoon of the olive oil and season with salt and pepper. place the squash cut side down on a baking sheet and roast for 30 minutes, until tender. using a fork, scrape the squash strands into bowls and keep warm.
2. meanwhile, in a large pot, melt the butter in the remaining 2 tablespoons of oil. add the onion and cook over moderate heat, stirring, until golden 5 minutes. add the mushrooms and garlic and cook, stirring, until mushrooms are golden, 7 minutes. add the broth and sage, season with salt and pepper and bring to a boil. add the pasta and cook until al dente, 9 minutes. discard the sage sprig and stir in the 1/4 cup parmigiano-reggiano.
3. ladle the soup over the squash and garnish with the chives. serve with grated cheese.
- food and wine, november 2013
cook time: tbd
servings: 4 - 6
ingredients:
1 pound spaghetti squash - halved and seeds discarded
3 tablespoons olive oil
salt
pepper
2 tablespoon unsalted butter
1 medium onion - finely chopped
1 1/4 pounds mixed wild mushrooms - stems discarded and coarsely chopped
3 garlic cloves - finely chopped
2 quarts chicken broth
1 sage sprig
1 cup ditalini pasta
1/4 cup freshly grated parmigiano-reggiano cheese + more fore serving
2 tablespoons snipped chives
steps:
1. preheat the oven to 425 degrees. rub the cut sides of the squash with 1 tablespoon of the olive oil and season with salt and pepper. place the squash cut side down on a baking sheet and roast for 30 minutes, until tender. using a fork, scrape the squash strands into bowls and keep warm.
2. meanwhile, in a large pot, melt the butter in the remaining 2 tablespoons of oil. add the onion and cook over moderate heat, stirring, until golden 5 minutes. add the mushrooms and garlic and cook, stirring, until mushrooms are golden, 7 minutes. add the broth and sage, season with salt and pepper and bring to a boil. add the pasta and cook until al dente, 9 minutes. discard the sage sprig and stir in the 1/4 cup parmigiano-reggiano.
3. ladle the soup over the squash and garnish with the chives. serve with grated cheese.
- food and wine, november 2013
10.23.2013
lasagna with pistou and mushrooms
prep time: tbd
cook time: 35 - 40 minutes
servings: 6
pistou ingredients:
1 cup, tightly packed, basil leaves
1 large garlic clove - peeled and halved
salt
3 tablespoons olive oil
1 ounce parmesan - grated
lasagna ingredients:
1 egg
1/2 pound fresh ricotta
salt
pepper
2 tablespoons olive oil
1 pound mushrooms - sliced
1 garlic clove - minced
2 tablespoons dry white wine
6 - 8 ounces no-boil lasagna noodles
1/2 cup freshly grated parmesan
pistou steps:
1. grind the basil leaves and garlic in a food processor fitted with the steel blade, or in a mortar and pestle. add salt to taste and slowly drizzle in the olive oil. blend or grind until smooth. blend in the parmean and set aside.
lasagna steps:
1. in a medium size bowl whisk the egg and add the ricotta and the pistou. whisk to blend well.
2. heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet and add the mushrooms. do not stir for about 1 minute, then shake the pan and cook, stirring occasionally, until the mushrooms are moist and beginning to soften. add a generous pinch of salt ane the garlic and cook, stirring, for another minute or two. add the wine if using, or a couple of tablespoons of water or stock and cook, stirring, until the mushrooms are tender and fragrant, another couple of minutes. season to taste with salt and pepper. remove from the heat.
3. preheat the oven to 350 degrees. lightly oil a rectangular baking dish with olive oil. spread a small spoonful of the ricotta mixture in a thin layer over the bottom of the baking dish. top with a layer of lasagna noodles. top the noodles with a thing layer of ricotta, spooning on a few dollops then spreading it with an offset or a rubber spatula. top the ricotta with half the mushrooms, and sprinkle parmesan over the mushrooms. repeat the layers, then add a final layer of lasagna noodles topped with ricotta and paremesan. make sure that the noodles are covered with ricotta and that there are no dry exposed edges. drizzle a little bit of olive oil over the top.
4. cover the baking dish tightly with foil and place in the oven. bake 35 - 40 minutes, until the noodles are tender and the mixture is bubbling. remove from the heat and allow to sit for 5 - 10 minute before serving.
- new york times, september 2013
cook time: 35 - 40 minutes
servings: 6
pistou ingredients:
1 cup, tightly packed, basil leaves
1 large garlic clove - peeled and halved
salt
3 tablespoons olive oil
1 ounce parmesan - grated
lasagna ingredients:
1 egg
1/2 pound fresh ricotta
salt
pepper
2 tablespoons olive oil
1 pound mushrooms - sliced
1 garlic clove - minced
2 tablespoons dry white wine
6 - 8 ounces no-boil lasagna noodles
1/2 cup freshly grated parmesan
pistou steps:
1. grind the basil leaves and garlic in a food processor fitted with the steel blade, or in a mortar and pestle. add salt to taste and slowly drizzle in the olive oil. blend or grind until smooth. blend in the parmean and set aside.
lasagna steps:
1. in a medium size bowl whisk the egg and add the ricotta and the pistou. whisk to blend well.
2. heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet and add the mushrooms. do not stir for about 1 minute, then shake the pan and cook, stirring occasionally, until the mushrooms are moist and beginning to soften. add a generous pinch of salt ane the garlic and cook, stirring, for another minute or two. add the wine if using, or a couple of tablespoons of water or stock and cook, stirring, until the mushrooms are tender and fragrant, another couple of minutes. season to taste with salt and pepper. remove from the heat.
3. preheat the oven to 350 degrees. lightly oil a rectangular baking dish with olive oil. spread a small spoonful of the ricotta mixture in a thin layer over the bottom of the baking dish. top with a layer of lasagna noodles. top the noodles with a thing layer of ricotta, spooning on a few dollops then spreading it with an offset or a rubber spatula. top the ricotta with half the mushrooms, and sprinkle parmesan over the mushrooms. repeat the layers, then add a final layer of lasagna noodles topped with ricotta and paremesan. make sure that the noodles are covered with ricotta and that there are no dry exposed edges. drizzle a little bit of olive oil over the top.
4. cover the baking dish tightly with foil and place in the oven. bake 35 - 40 minutes, until the noodles are tender and the mixture is bubbling. remove from the heat and allow to sit for 5 - 10 minute before serving.
- new york times, september 2013
7.22.2013
mushrooms for steak
prep time: 7 minutes
cook time 20 minutes
servings: 4
ingredients:
1 pound fresh mushrooms - sliced
1/2 cup butter
1 cup dry white wine
3 tablespoons worcestershire sauce
3 tablespoons soy sauce
2 tablespoons minced onion flakes
1/2 teaspoon oregano
1 teaspoon parsley flakes
1/4 teaspoon rosemary
steps:
1. simmer all ingredients together until mushrooms are tender.
cook time 20 minutes
servings: 4
ingredients:
1 pound fresh mushrooms - sliced
1/2 cup butter
1 cup dry white wine
3 tablespoons worcestershire sauce
3 tablespoons soy sauce
2 tablespoons minced onion flakes
1/2 teaspoon oregano
1 teaspoon parsley flakes
1/4 teaspoon rosemary
steps:
1. simmer all ingredients together until mushrooms are tender.
12.12.2012
risotto with edamame, arugula, and porcini
prep time: 10 minutes
cook time: 30 minutes
servings: 4
ingredients:
1 ounce dried porcini mushrooms
2 cups water
1 bag frozen shelled edamame
1 1/2 cup arborio rice
1/4 cup chopped shallot
1 1/2 tablespoons olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups arugula - torn into bit-size pieces
1/2 cup freshly grated parmesan cheese
steps:
1. bring mushrooms and water to a boil in a small saucepan over high heat. cover the pan and remove from the heat; let stand until the mushrooms are softened, about 10 minutes. line a fine-mesh sieve with a wet paper towel and place over a large measuring cup or medium bowl. pour the mushrooms and liquid into the sieve. reserve the liquid. transfer the mushrooms to a cutting boar and let cool slightly, then coarsely chop. add enough water to the strained liquid to equal 4 1/2 cups; set aside the mushrooms and liquid.
2. cover edamame with water in a small saucepan and bring to a boil over high heat. reduce heat to medium and simmer for 2 minutes, set aside in the cooking water.
3. meanwhile, place rice and shallot in a shallow 3-quart baking dish that will fit and rotate properly in your microwave. stir in oil until the rice is evenly coated. spread the rice evenly in the dish and microwave, uncovered, on high until it looks opaque and is just beginning to color in one or two spots, 3 minutes.
4. add lemon zest and juice, salt, pepper, the reserved chopped mushrooms and the mushroom water; stir together well. microwave on high for 9 minutes. stir well, then microwave until the rice is tender but still firm in the center and most of the liquid has been absorbed, 9 minutes more. after 9 minutes, cook in 3-minute intervals, stopping to stir and test rice for doneness. drain the edamame and add to the risotto along with arugula and parmesan; stir until the arugul is wilted.
- delish
cook time: 30 minutes
servings: 4
ingredients:
1 ounce dried porcini mushrooms
2 cups water
1 bag frozen shelled edamame
1 1/2 cup arborio rice
1/4 cup chopped shallot
1 1/2 tablespoons olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups arugula - torn into bit-size pieces
1/2 cup freshly grated parmesan cheese
steps:
1. bring mushrooms and water to a boil in a small saucepan over high heat. cover the pan and remove from the heat; let stand until the mushrooms are softened, about 10 minutes. line a fine-mesh sieve with a wet paper towel and place over a large measuring cup or medium bowl. pour the mushrooms and liquid into the sieve. reserve the liquid. transfer the mushrooms to a cutting boar and let cool slightly, then coarsely chop. add enough water to the strained liquid to equal 4 1/2 cups; set aside the mushrooms and liquid.
2. cover edamame with water in a small saucepan and bring to a boil over high heat. reduce heat to medium and simmer for 2 minutes, set aside in the cooking water.
3. meanwhile, place rice and shallot in a shallow 3-quart baking dish that will fit and rotate properly in your microwave. stir in oil until the rice is evenly coated. spread the rice evenly in the dish and microwave, uncovered, on high until it looks opaque and is just beginning to color in one or two spots, 3 minutes.
4. add lemon zest and juice, salt, pepper, the reserved chopped mushrooms and the mushroom water; stir together well. microwave on high for 9 minutes. stir well, then microwave until the rice is tender but still firm in the center and most of the liquid has been absorbed, 9 minutes more. after 9 minutes, cook in 3-minute intervals, stopping to stir and test rice for doneness. drain the edamame and add to the risotto along with arugula and parmesan; stir until the arugul is wilted.
- delish
12.05.2012
shrimp and bay-scallop risotto with mushrooms
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1/2 ounces dried porcini mushrooms
2/3 cup boiling water
4 cups chicken broth
2 cups clam juice
1 tablespoon olive oil
1 tablespoon butter
1 onion - chopped
4 cloves garlic - minced
1 1/4 cups arborio rice
1/2 pounds mushrooms - cut into thin slices
1/4 cup dry white wine
1 teaspoon salt
1/2 pound medium shrimp - shelled
1/2 pound bay scallops
steps:
1. in a small bowl, soak the dried mushrooms in the boiling water until softened, about 15 minutes. remove the mushrooms and strain their liquid into a medium saucepan through a sieve lined with paper towel. rinse the mushrooms well to remove any remaining grit and chop them. add the broth and clam juice to the mushroom-soaking liquid and bring to a simmer.
2. in a large pot, heat the oil and butter over moderately low heat. add the onion and cook, stirring occasionally, until translucent, about 5 minutes. add the garlic and rice and stir until the rice begins to turn opaque, about 2 minutes. add the fresh mushrooms and cook for 1 minute. add the wine and salt and cook, stirring, until the wine has been absorbed.
3. stir in the dried mushrooms and 1/2 cup of the simmering stock; cook, stirring frequently, until the stock has been absorbed. the rice and the stock should bubble gently; adjust the heat as needed. continue cooking the rice, adding the stock 1/2 cup at a time and allowing the rice to absorb the stock before adding the next 1/2 cup. cook, stirring, until the rice is tender and the shrimp and scallops are done, about 5 minutes longer. the stock should be thickened by the starch from the rice. you may not need to use all of the liquid.
- delish
cook time: tbd
servings: 4
ingredients:
1/2 ounces dried porcini mushrooms
2/3 cup boiling water
4 cups chicken broth
2 cups clam juice
1 tablespoon olive oil
1 tablespoon butter
1 onion - chopped
4 cloves garlic - minced
1 1/4 cups arborio rice
1/2 pounds mushrooms - cut into thin slices
1/4 cup dry white wine
1 teaspoon salt
1/2 pound medium shrimp - shelled
1/2 pound bay scallops
steps:
1. in a small bowl, soak the dried mushrooms in the boiling water until softened, about 15 minutes. remove the mushrooms and strain their liquid into a medium saucepan through a sieve lined with paper towel. rinse the mushrooms well to remove any remaining grit and chop them. add the broth and clam juice to the mushroom-soaking liquid and bring to a simmer.
2. in a large pot, heat the oil and butter over moderately low heat. add the onion and cook, stirring occasionally, until translucent, about 5 minutes. add the garlic and rice and stir until the rice begins to turn opaque, about 2 minutes. add the fresh mushrooms and cook for 1 minute. add the wine and salt and cook, stirring, until the wine has been absorbed.
3. stir in the dried mushrooms and 1/2 cup of the simmering stock; cook, stirring frequently, until the stock has been absorbed. the rice and the stock should bubble gently; adjust the heat as needed. continue cooking the rice, adding the stock 1/2 cup at a time and allowing the rice to absorb the stock before adding the next 1/2 cup. cook, stirring, until the rice is tender and the shrimp and scallops are done, about 5 minutes longer. the stock should be thickened by the starch from the rice. you may not need to use all of the liquid.
- delish
12.03.2012
wild mushroom-and-red wine risotto
prep time: tbd
cook time: tbd
servings: 6
ingredients:
5 1/2 cups chicken stock
2 tablespoons olive oil
1 small onion - finely diced
salt
pepper
1 1/2 cups arborio rice
1/2 cups dry red wine
2 tablespoon unsalted butter
1 pound mixed wild mushrooms - thinly sliced
1 shallot - minced
1/2 cup parmigiano-reggiano - freshly grated
2 tablespoons parsley - chopped
steps:
1. in a medium saucepan, bring chicken stock to a simmer. keep warm.
2. in a large saucepan, heat olive oil. add onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5minutes. add rice and cook, stirring, 1 minutes. add wine and cook, stirring, until wine is absorbed. add 1 cup warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. continue add stock 1/2 cup at a time stirring constantly, until nearly absorbed between additions. risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. season with salt and pepper.
3. meanwhile, in a large skillet, melt butter. add mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. scrape mushrooms into risotto and stir in cheese and parsley.
- delish
cook time: tbd
servings: 6
ingredients:
5 1/2 cups chicken stock
2 tablespoons olive oil
1 small onion - finely diced
salt
pepper
1 1/2 cups arborio rice
1/2 cups dry red wine
2 tablespoon unsalted butter
1 pound mixed wild mushrooms - thinly sliced
1 shallot - minced
1/2 cup parmigiano-reggiano - freshly grated
2 tablespoons parsley - chopped
steps:
1. in a medium saucepan, bring chicken stock to a simmer. keep warm.
2. in a large saucepan, heat olive oil. add onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5minutes. add rice and cook, stirring, 1 minutes. add wine and cook, stirring, until wine is absorbed. add 1 cup warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. continue add stock 1/2 cup at a time stirring constantly, until nearly absorbed between additions. risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. season with salt and pepper.
3. meanwhile, in a large skillet, melt butter. add mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. scrape mushrooms into risotto and stir in cheese and parsley.
- delish
11.30.2012
mushroom and chicken risotto
prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 tablespoons butter
1/2 pound mushrooms - cut into thin slices
2/3 pounds boneless, skinless chicken breasts - cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon pepper
5 1/2 cups chicken broth
1 tablespoon oil
1/2 cup chopped onion
1 1/2 cup arborio rice
1/2 cup dry white wine
1/2 cup grated parmesan cheese + more for serving
2 tablespoons chopped fresh parsley
steps:
1. in a large pot, heat the butter over moderate heat. add the mushrooms. cook, stirring frequently, until the mushrooms are browned, about 5 minutes. add the chicken, 1/4 teaspoon of the salt and pepper. cook until the chicken is just done, 3 - 4 minutes. remove the mixture from the pan. in a medium saucepan, bring the broth to a simmer.
2. in the large pot, heat the oil over moderately low heat. add the onion and cook, stirring occasionally, until translucent, about 5 minutes. add the rice and stir until it begins to turn opaque, about 2 minutes.
3. add the wine and the remaining 3/4 teaspoon salt to the rice. cook, stirring frequently, until all of the wine has been absorbed. add about 1/2 cup of the simmering broth and cook stirring frequently, until it has been absorbed. the rice and broth should bubble gently, adjust the heat as needed. continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. cook the rice in this way until tender, 25 - 30 minutes in all. the broth that hasn't been absorbed should be thickened by the starch from the rice. you may not need to use all the liquid, or you may need more broth or some water.
4. stir in the chicken and mushrooms, the parmesan and the parsley and heat through. serve with additional parmesan.
- delish
cook time: tbd
servings: 4
ingredients:
2 tablespoons butter
1/2 pound mushrooms - cut into thin slices
2/3 pounds boneless, skinless chicken breasts - cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon pepper
5 1/2 cups chicken broth
1 tablespoon oil
1/2 cup chopped onion
1 1/2 cup arborio rice
1/2 cup dry white wine
1/2 cup grated parmesan cheese + more for serving
2 tablespoons chopped fresh parsley
steps:
1. in a large pot, heat the butter over moderate heat. add the mushrooms. cook, stirring frequently, until the mushrooms are browned, about 5 minutes. add the chicken, 1/4 teaspoon of the salt and pepper. cook until the chicken is just done, 3 - 4 minutes. remove the mixture from the pan. in a medium saucepan, bring the broth to a simmer.
2. in the large pot, heat the oil over moderately low heat. add the onion and cook, stirring occasionally, until translucent, about 5 minutes. add the rice and stir until it begins to turn opaque, about 2 minutes.
3. add the wine and the remaining 3/4 teaspoon salt to the rice. cook, stirring frequently, until all of the wine has been absorbed. add about 1/2 cup of the simmering broth and cook stirring frequently, until it has been absorbed. the rice and broth should bubble gently, adjust the heat as needed. continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. cook the rice in this way until tender, 25 - 30 minutes in all. the broth that hasn't been absorbed should be thickened by the starch from the rice. you may not need to use all the liquid, or you may need more broth or some water.
4. stir in the chicken and mushrooms, the parmesan and the parsley and heat through. serve with additional parmesan.
- delish
11.12.2012
zucchini lasagna
prep time: tbd
cook time: 40 minutes
servings: 6 - 8
ingredients:
1 pound ground beef
1 clove garlic - minced
2 cups sliced mushrooms
1/4 cup chopped onion
1 15-ounce can tomato sauce
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
4 medium zucchini
1 cup cottage cheese
1 egg - beaten
3 tablespoons flour
1 cup shredded mozzarella cheese
steps:
1. in a large skillet saute onion, garlic and mushrooms in olive oil. add beef and cook over medium heat until cooked through; drain. add tomato sauce, salt, oregano, basil and pepper. bring to a boil and simmer, uncovered, for 5 minutes.
2. preheat oven to 375 degrees. cut zucchini into 1/4-inch slices the long way. in a small bowl, combine cottage cheese and egg. dust the tops of the zucchini slices with flour. in a greased 3-quart baking dish, place half of the zucchini. top with 1/2 cottage cheese mixture. top with 1/2 meat mixture. repeat each layer. top with mozzarella cheese.
3. bake for 40 minutes or until heated through. let stand for 15 minutes.
- spokane supper club blog
cook time: 40 minutes
servings: 6 - 8
ingredients:
1 pound ground beef
1 clove garlic - minced
2 cups sliced mushrooms
1/4 cup chopped onion
1 15-ounce can tomato sauce
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
4 medium zucchini
1 cup cottage cheese
1 egg - beaten
3 tablespoons flour
1 cup shredded mozzarella cheese
steps:
1. in a large skillet saute onion, garlic and mushrooms in olive oil. add beef and cook over medium heat until cooked through; drain. add tomato sauce, salt, oregano, basil and pepper. bring to a boil and simmer, uncovered, for 5 minutes.
2. preheat oven to 375 degrees. cut zucchini into 1/4-inch slices the long way. in a small bowl, combine cottage cheese and egg. dust the tops of the zucchini slices with flour. in a greased 3-quart baking dish, place half of the zucchini. top with 1/2 cottage cheese mixture. top with 1/2 meat mixture. repeat each layer. top with mozzarella cheese.
3. bake for 40 minutes or until heated through. let stand for 15 minutes.
- spokane supper club blog
9.17.2012
mushroom, pea and leek risotto
prep time: tbd
cook time: tbd
servings: 2
ingredients:
6 mushrooms
1/2 tablespoon olive oil
salt
pepper
1 - 1 1/2 cup frozen peas
4 cups chicken stock
1/2 tablespoon unsalted butter
1/2 tablespoon olive oil
2 leeks, white parts only - sliced and cleaned
3/4 cup aborio rice
1/2 cup white wine
1/3 cup grated paremesan
steps:
1. pulse the mushrooms in a food processor until they are roughly chopped. heat the olive oil in a skillet over medium-high heat. ad the mushrooms. season with a pin of salt and pepper. saute until the mushrooms are tender and have released most of their liquid. add the peas and saute until they are warm.
2. in a large saucepan, heat the olive oil and butter over medium heat. add the leeks and saute until tender. add the rice and stir for about 1 minute. stir in the wine. let it cook, stirring occasionally, until absorbed. if it appears to be cooking above a simmer turn the heat down. add the stock about 1/2 cup at a time, adding each addition as the one before is absorbed.
3. heat until warmed through. stir in cheese. taste and season with salt and pepper as needed.
- a good appetite blog
cook time: tbd
servings: 2
ingredients:
6 mushrooms
1/2 tablespoon olive oil
salt
pepper
1 - 1 1/2 cup frozen peas
4 cups chicken stock
1/2 tablespoon unsalted butter
1/2 tablespoon olive oil
2 leeks, white parts only - sliced and cleaned
3/4 cup aborio rice
1/2 cup white wine
1/3 cup grated paremesan
steps:
1. pulse the mushrooms in a food processor until they are roughly chopped. heat the olive oil in a skillet over medium-high heat. ad the mushrooms. season with a pin of salt and pepper. saute until the mushrooms are tender and have released most of their liquid. add the peas and saute until they are warm.
2. in a large saucepan, heat the olive oil and butter over medium heat. add the leeks and saute until tender. add the rice and stir for about 1 minute. stir in the wine. let it cook, stirring occasionally, until absorbed. if it appears to be cooking above a simmer turn the heat down. add the stock about 1/2 cup at a time, adding each addition as the one before is absorbed.
3. heat until warmed through. stir in cheese. taste and season with salt and pepper as needed.
- a good appetite blog
9.10.2012
taco pasta bake
prep time: tbd
cook time: 25 - 30 minutes
servings: 8 - 10
ingredients:
1 pound ground beef
2 cloves garlic - minced
1/2 onion - diced
1 cup mushrooms - diced
1 pound penne
2 cups salsa
1 cup sour cream
2 tablespoons taco seasoning
1/2 cup frozen corn
1 can black beans - drained and rinsed
1 cup cheddar cheese - shredded
steps:
1. preheat oven to 350 degrees. put on a big pot of salted water to boil for the pasta. in a frying pan over medium-high heat, fry the ground beef with onions, mushrooms and garlic. once browned, add the taco seasoning.
2. add the pasta to the boiling water and cook until al dente. drain.
3. in a large casserole dish, stir together beef mixture, pasta, corn, beans, salsa and sour cream. once all combined, sprinkle shredded cheese over the top. place in oven for 25 - 30 minutes until the cheese is melted and the dish is heated through.
- meal planning 101
cook time: 25 - 30 minutes
servings: 8 - 10
ingredients:
1 pound ground beef
2 cloves garlic - minced
1/2 onion - diced
1 cup mushrooms - diced
1 pound penne
2 cups salsa
1 cup sour cream
2 tablespoons taco seasoning
1/2 cup frozen corn
1 can black beans - drained and rinsed
1 cup cheddar cheese - shredded
steps:
1. preheat oven to 350 degrees. put on a big pot of salted water to boil for the pasta. in a frying pan over medium-high heat, fry the ground beef with onions, mushrooms and garlic. once browned, add the taco seasoning.
2. add the pasta to the boiling water and cook until al dente. drain.
3. in a large casserole dish, stir together beef mixture, pasta, corn, beans, salsa and sour cream. once all combined, sprinkle shredded cheese over the top. place in oven for 25 - 30 minutes until the cheese is melted and the dish is heated through.
- meal planning 101
9.03.2012
farro salad with preserved tuna
prep time: tbd
cook time: tbd
servings: 4
preserved tuna ingredients (makes 4 jars):
1 pound salt
1 pound sugar
1 tablespoon pimenton
1 pound yellowfin or bonito tuna
4 cups olive oil
4 cloves garlic
pickled mushrooms ingredients (makes 2 jars):
2 tablespoons unsalted butter
2 cloves garlic - sliced
1/2 pound mixed wild mushrooms - chanterelles, morels, hen-of-the-woods, oyster
salt
pepper
1 cup vegetable pickling liquid
2 cups olive oil
quick-cured lemons ingredients (makes 2 jars):
4 sprigs fresh thyme
1 pound kosher salt
2 cloves garlic - crushed
10 lemons - blanched briefly in boiling water to remove wax
2 bay leaves
1 guindilla pepper or piece of ancho chile
2 cups olive oil
vinaigrette steps:
1/4 cup white wine vinegar
1 tablespoon honey
1 teaspoon dijon mustard
1 clove garlic - thinly sliced
1 sprig thyme
salt
pepper
2 cups olive oil
salad ingredients:
2 cups farro
1 carrot - peeled and cut into large pieces
1 onion - peeled and quartered
4 cloves garlic - peeled
2 guindilla peppers or 2 pices ancho chile
1 bay leaf
salt
2 large eggs
1/2 cup preserved tuna or good quality canned tuna in olive oil
1/4 cup pickled mushrooms
2 tablespoons finely minced quick-cured lemons
handful arugula
healthy splash of vinaigrette
salt
pepper
tuna steps:
1. combine all ingredients. distribute evenly among 4 canning jars.
mushroom steps:
1. heat the butter in a medium-sized skillet over medium-high heat. once the butter begins to foam, add the garlic and mushrooms and season with salt and pepper. saute vigorously for 5 minutes, until the mushrooms start to wilt.
2. add the pickling liquid, increase the heat, and cook until the liquid simmers. remove the pan from the heat and let stand for 10 minutes.
3. drain the mushrooms and distribute evenly among 2 canning jars. pour in olive oil to cover and close the lids. refrigerate.
lemon steps:
1. remove the leaves from 2 of the thyme sprigs. mix the thyme leaves, salt, sugar, and garlic in a large bowl. pour a thin layer of the mixture onto a platter or deep roasting pan. slice the lemons into rounds and layer some on top of the salt mixture, then layer on more of the salt mixture. continue layering until all of the lemons are covered. cover and refrigerate for 3 days.
2. rinse the lemon slices thoroughly and pat dry with paper towels. in a clean canning jar or two, layer the lemon slices, adding the remaining thyme sprigs, the bay leaves and guindilla pepper. pour in olive oil to cover the lemons completely.
vinaigrette steps:
1. combine the vinegar, honey, mustard, garlic, thyme, salt and pepper in a small mixing bowl and whisk together thoroughly. drizzle in the olive oil slowly while whisking.
salad steps:
1. thoroughly rinse the farro in a large colander under running water. transfer to a large heavy-bottomed pot and add the carrots, onion, garlic, peppers, bay leaf and 4 cups water. add enough salt so the water tastes like sea water. cover and bring to a boil over high heat. reduce the heat and simmer for 20 - 25 minutes, until the grain is soft and cooked through. drain the farro, discarding the aromatics, and set aside to cool.
2. soft-boil the eggs in a small saucepan - bring 3 - 4 cups water to a boil and add the eggs. reduce the heat and simmer for 5 - 6 minutes. run the eggs under cold water, then peel and quarter them.
3. combine the preserved tuna, mushrooms, lemons, and arugula in a large serving bowl, then add the cooled farro and dress with the vinaigrette.
4. season with salt and pepper and garnish with the soft-cooked egg.
- goop, may 2012
cook time: tbd
servings: 4
preserved tuna ingredients (makes 4 jars):
1 pound salt
1 pound sugar
1 tablespoon pimenton
1 pound yellowfin or bonito tuna
4 cups olive oil
4 cloves garlic
pickled mushrooms ingredients (makes 2 jars):
2 tablespoons unsalted butter
2 cloves garlic - sliced
1/2 pound mixed wild mushrooms - chanterelles, morels, hen-of-the-woods, oyster
salt
pepper
1 cup vegetable pickling liquid
2 cups olive oil
quick-cured lemons ingredients (makes 2 jars):
4 sprigs fresh thyme
1 pound kosher salt
2 cloves garlic - crushed
10 lemons - blanched briefly in boiling water to remove wax
2 bay leaves
1 guindilla pepper or piece of ancho chile
2 cups olive oil
vinaigrette steps:
1/4 cup white wine vinegar
1 tablespoon honey
1 teaspoon dijon mustard
1 clove garlic - thinly sliced
1 sprig thyme
salt
pepper
2 cups olive oil
salad ingredients:
2 cups farro
1 carrot - peeled and cut into large pieces
1 onion - peeled and quartered
4 cloves garlic - peeled
2 guindilla peppers or 2 pices ancho chile
1 bay leaf
salt
2 large eggs
1/2 cup preserved tuna or good quality canned tuna in olive oil
1/4 cup pickled mushrooms
2 tablespoons finely minced quick-cured lemons
handful arugula
healthy splash of vinaigrette
salt
pepper
tuna steps:
1. combine all ingredients. distribute evenly among 4 canning jars.
mushroom steps:
1. heat the butter in a medium-sized skillet over medium-high heat. once the butter begins to foam, add the garlic and mushrooms and season with salt and pepper. saute vigorously for 5 minutes, until the mushrooms start to wilt.
2. add the pickling liquid, increase the heat, and cook until the liquid simmers. remove the pan from the heat and let stand for 10 minutes.
3. drain the mushrooms and distribute evenly among 2 canning jars. pour in olive oil to cover and close the lids. refrigerate.
lemon steps:
1. remove the leaves from 2 of the thyme sprigs. mix the thyme leaves, salt, sugar, and garlic in a large bowl. pour a thin layer of the mixture onto a platter or deep roasting pan. slice the lemons into rounds and layer some on top of the salt mixture, then layer on more of the salt mixture. continue layering until all of the lemons are covered. cover and refrigerate for 3 days.
2. rinse the lemon slices thoroughly and pat dry with paper towels. in a clean canning jar or two, layer the lemon slices, adding the remaining thyme sprigs, the bay leaves and guindilla pepper. pour in olive oil to cover the lemons completely.
vinaigrette steps:
1. combine the vinegar, honey, mustard, garlic, thyme, salt and pepper in a small mixing bowl and whisk together thoroughly. drizzle in the olive oil slowly while whisking.
salad steps:
1. thoroughly rinse the farro in a large colander under running water. transfer to a large heavy-bottomed pot and add the carrots, onion, garlic, peppers, bay leaf and 4 cups water. add enough salt so the water tastes like sea water. cover and bring to a boil over high heat. reduce the heat and simmer for 20 - 25 minutes, until the grain is soft and cooked through. drain the farro, discarding the aromatics, and set aside to cool.
2. soft-boil the eggs in a small saucepan - bring 3 - 4 cups water to a boil and add the eggs. reduce the heat and simmer for 5 - 6 minutes. run the eggs under cold water, then peel and quarter them.
3. combine the preserved tuna, mushrooms, lemons, and arugula in a large serving bowl, then add the cooled farro and dress with the vinaigrette.
4. season with salt and pepper and garnish with the soft-cooked egg.
- goop, may 2012
8.22.2012
shirmp and cheese combo
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
50 peeled shrimp (about 2 pounds)
4 tablespoons cheese spread
1 tablespoon brown sugar
1 tablespoon finely chopped onions
1 tablespoon finely chopped capsicum
1 tablespoon sliced boiled potato
1 tablespoon sliced boiled mushrooms
2 tablespoons boiled sweet corn
3 tablespoons cider vinegar
1 tablespoon worcestershire sauce
4 tablespoons mayonnaise
1 tablespoon butter
bar mozzarella cheese - grated
salt
pepper
bread rolls
steps:
1. clean shrimp thoroughly. boil them in water with a pinch of salt until cooked through. strain and place in a bowl.
2. add cheese spread, brown sugar and mix well. add onions, capsicum, potato, mushroom and corn and mix. add vinegar and worcestershire sauce and mix well. add salt and pepper to taste and mayonnaise.
3. add grated mozzarella cheese and microwave for 2 - 3 minutes. serve on bread rolls with butter.
- simple girl, simple pleasures blog
cook time: tbd
servings: tbd
ingredients:
50 peeled shrimp (about 2 pounds)
4 tablespoons cheese spread
1 tablespoon brown sugar
1 tablespoon finely chopped onions
1 tablespoon finely chopped capsicum
1 tablespoon sliced boiled potato
1 tablespoon sliced boiled mushrooms
2 tablespoons boiled sweet corn
3 tablespoons cider vinegar
1 tablespoon worcestershire sauce
4 tablespoons mayonnaise
1 tablespoon butter
bar mozzarella cheese - grated
salt
pepper
bread rolls
steps:
1. clean shrimp thoroughly. boil them in water with a pinch of salt until cooked through. strain and place in a bowl.
2. add cheese spread, brown sugar and mix well. add onions, capsicum, potato, mushroom and corn and mix. add vinegar and worcestershire sauce and mix well. add salt and pepper to taste and mayonnaise.
3. add grated mozzarella cheese and microwave for 2 - 3 minutes. serve on bread rolls with butter.
- simple girl, simple pleasures blog
7.30.2012
mushroom and mascarpone ravioli
prep time: 25 minutes
cook time: 14 minutes
servings: 4
ingredients:
1 tablespoon olive oil
2 large shallots - minced
8 ounces mushrooms - chopped
1 tablespoon choped thyme
2 tablespoon minced garlic
1 tablespoon chopped chives
1 8-ounce container mascarpone cheese
salt
pepper
32 3.5-inch square wonton wrappers
1 egg - beaten
2 tablespoons milk
steps:
1. heat the olive oil in a large skillet over medium-high heat. add the shallots, cook and stir until starting to brown. reduce the heat to medium and add the mushrooms, thyme, garlic and chives, continue to cook until the liquid from the mushrooms has evaporated, 5 - 10 minutes. remove from the heat and set aside to cool.
2. in a medium bowl, sir together the mascarpone cheese and mushrooms mixture. season to taste with salte and pepper, set aside.
3. lay out 16 wonton wrappers on a clean surface. whisk together the egg and milk in a small cup. brush the egg wash ont the wrappers. place 1 tablespon of the cheese mixture onto the center of each square. top the cheese with a small spoonful of the mushroom mixture. place a second wonton wrapper over the top of all the filling and press to seal the edges.
4. bring a large pot of lightly salted water to a boil. add the ravioli one at a time and cook until they float to the top, 3 - 4 minutes.
- all recipes
cook time: 14 minutes
servings: 4
ingredients:
1 tablespoon olive oil
2 large shallots - minced
8 ounces mushrooms - chopped
1 tablespoon choped thyme
2 tablespoon minced garlic
1 tablespoon chopped chives
1 8-ounce container mascarpone cheese
salt
pepper
32 3.5-inch square wonton wrappers
1 egg - beaten
2 tablespoons milk
steps:
1. heat the olive oil in a large skillet over medium-high heat. add the shallots, cook and stir until starting to brown. reduce the heat to medium and add the mushrooms, thyme, garlic and chives, continue to cook until the liquid from the mushrooms has evaporated, 5 - 10 minutes. remove from the heat and set aside to cool.
2. in a medium bowl, sir together the mascarpone cheese and mushrooms mixture. season to taste with salte and pepper, set aside.
3. lay out 16 wonton wrappers on a clean surface. whisk together the egg and milk in a small cup. brush the egg wash ont the wrappers. place 1 tablespon of the cheese mixture onto the center of each square. top the cheese with a small spoonful of the mushroom mixture. place a second wonton wrapper over the top of all the filling and press to seal the edges.
4. bring a large pot of lightly salted water to a boil. add the ravioli one at a time and cook until they float to the top, 3 - 4 minutes.
- all recipes
3.09.2012
chicken and vegetable paella
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1/4 cup olive oil
3 cups diced seasonal vegetables (green beans, zucchini, baby squash, cauliflower)
1 cup seasonal mushrooms
2 pouns chicken legs and thighs - cut up
1 tablespoon chopped fresh garlic
1 cup grated fresh tomato
saffron
4 cups water
1/2 cup dry white wine
1 teaspoon pimenton
2 cups spanish bomba or calasparra rice
steps:
1. heat the olive oil in a 15-inch paella pan over medium-high heat. once hot, sear the vegetables until they are a nice brown color. remove vegetables from the pan and reserve.
2. add the chicken in small batches to the pan and sear until skin is golden and crisp. remove the chicken and reserve.
3. add the chopped garlic and cook for 2 minutes. stir in the grated tomato and cook for 1 minutes making sure to scrape up all the browned bits from the chicken. pour in the wine and let reduce by half, about 2 minutes.
4. return the vegetables and chicken to the pan and pour in the water. allow the mixture to boil for 2 mintues to flavor the water. then stir in the rice. season to taste with salt and boil for 10 minutes. do not stir the rice again as this can cause the rice to cook unevenly.
5. crumble a pinch of saffron across the top of the paella and sprinkle the pimenton evenly. do not stir the rice. cook for another 5 minutes. remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 mintues before serving.
- good, february 2012
cook time: tbd
servings: tbd
ingredients:
1/4 cup olive oil
3 cups diced seasonal vegetables (green beans, zucchini, baby squash, cauliflower)
1 cup seasonal mushrooms
2 pouns chicken legs and thighs - cut up
1 tablespoon chopped fresh garlic
1 cup grated fresh tomato
saffron
4 cups water
1/2 cup dry white wine
1 teaspoon pimenton
2 cups spanish bomba or calasparra rice
steps:
1. heat the olive oil in a 15-inch paella pan over medium-high heat. once hot, sear the vegetables until they are a nice brown color. remove vegetables from the pan and reserve.
2. add the chicken in small batches to the pan and sear until skin is golden and crisp. remove the chicken and reserve.
3. add the chopped garlic and cook for 2 minutes. stir in the grated tomato and cook for 1 minutes making sure to scrape up all the browned bits from the chicken. pour in the wine and let reduce by half, about 2 minutes.
4. return the vegetables and chicken to the pan and pour in the water. allow the mixture to boil for 2 mintues to flavor the water. then stir in the rice. season to taste with salt and boil for 10 minutes. do not stir the rice again as this can cause the rice to cook unevenly.
5. crumble a pinch of saffron across the top of the paella and sprinkle the pimenton evenly. do not stir the rice. cook for another 5 minutes. remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 mintues before serving.
- good, february 2012
3.02.2012
veggie pizza
prep time: tbd
cook time: 18 - 10 minutes
servings: tbd
ingredients:
1 ball pizza dough - toss according to directions
olive oil
garlic powder
salt
pepper
italian seasoning
2 handfuls spinach - washed and torn
1 large tomato - sliced
1 cup mushrooms - sliced
freshly grated parmesan
1/2 cup feta cheese - crumbled
freshly shredded mozzarella
corn meal
steps:
1. preheat oven to 350 degrees. sprinkle a baking stone generously with corn meal. toss dough and lay out over the stone.
2. coat dough with olive oil and sprinkle with seasonings and parmesan.
3. top with spinach, tomato and mushrooms. cover with generous does of parmesan, feta and mozzarella.
4. place in center rack of oven and cook for 18 - 20 minutes. when done, let sit on the counter for 5 minutes while the stone continues to warm the the juices settle.
- unknown
cook time: 18 - 10 minutes
servings: tbd
ingredients:
1 ball pizza dough - toss according to directions
olive oil
garlic powder
salt
pepper
italian seasoning
2 handfuls spinach - washed and torn
1 large tomato - sliced
1 cup mushrooms - sliced
freshly grated parmesan
1/2 cup feta cheese - crumbled
freshly shredded mozzarella
corn meal
steps:
1. preheat oven to 350 degrees. sprinkle a baking stone generously with corn meal. toss dough and lay out over the stone.
2. coat dough with olive oil and sprinkle with seasonings and parmesan.
3. top with spinach, tomato and mushrooms. cover with generous does of parmesan, feta and mozzarella.
4. place in center rack of oven and cook for 18 - 20 minutes. when done, let sit on the counter for 5 minutes while the stone continues to warm the the juices settle.
- unknown
1.30.2012
fried mushroom and cheese empanadas
prep time: tbd
cook time: tbd
servings: 24 cocktail empanadas
ingredients:
2 tablespoons olive oil
1 1/3 cup minced onion
12-ounces white mushrooms - minced
3 tablespoons dry white wine
salt
pepper
empanada dough (see below)
6-ounces gouda - minced
1 large egg - lightly beaten with 1 tablespoon water
vegetable oil for frying
steps:
1. heat oil in a 12-inch skillet. add onion and saute on medium until soft. add mushrooms and saute until ingredients start to brown. add wine and cook, stirring, until it evaporates. remove from heat. season with salt and pepper.
2. roll dough as thing a possible. cute 3-inch circles. scraps can be re-rolled one time. place some cheese on on half of each circle and top with mushroom mixture, leaving a 1/2-inch border around filling. brush egg on empty side of circle, fold dough over to make a half-circle and tightly crimp edges.
3. heat vegetable oil 2-inches deep in a deep-fryer, saute pan or wok. when oil reaches 375 degrees, fry empanadas, six at a time, a few minutes on each side, until lightly browned. drain on absorbent paper. allow to cool briefly before serving.
empanada dough ingredients:
3 1/2-ounces lard
1 1/2 teaspoons salt
3 cups flour + more for work surface
steps:
1. melt lard in a small saucepan over low heat. immediately mix with salt and 2/3 cup very warm water. place flour in a food processor. turn machine on and pour half the liquid through fee tube. stop machine, turn in to pulse and add half the remaining liquid. keep pulsing and add rest of liquid.
2. run dough out onto a lightly floured surface, knead briefly until smooth, form into a disk, wrap in plastic and refrigerate until cool, at least 30 minutes
- new york times, april 2009
cook time: tbd
servings: 24 cocktail empanadas
ingredients:
2 tablespoons olive oil
1 1/3 cup minced onion
12-ounces white mushrooms - minced
3 tablespoons dry white wine
salt
pepper
empanada dough (see below)
6-ounces gouda - minced
1 large egg - lightly beaten with 1 tablespoon water
vegetable oil for frying
steps:
1. heat oil in a 12-inch skillet. add onion and saute on medium until soft. add mushrooms and saute until ingredients start to brown. add wine and cook, stirring, until it evaporates. remove from heat. season with salt and pepper.
2. roll dough as thing a possible. cute 3-inch circles. scraps can be re-rolled one time. place some cheese on on half of each circle and top with mushroom mixture, leaving a 1/2-inch border around filling. brush egg on empty side of circle, fold dough over to make a half-circle and tightly crimp edges.
3. heat vegetable oil 2-inches deep in a deep-fryer, saute pan or wok. when oil reaches 375 degrees, fry empanadas, six at a time, a few minutes on each side, until lightly browned. drain on absorbent paper. allow to cool briefly before serving.
empanada dough ingredients:
3 1/2-ounces lard
1 1/2 teaspoons salt
3 cups flour + more for work surface
steps:
1. melt lard in a small saucepan over low heat. immediately mix with salt and 2/3 cup very warm water. place flour in a food processor. turn machine on and pour half the liquid through fee tube. stop machine, turn in to pulse and add half the remaining liquid. keep pulsing and add rest of liquid.
2. run dough out onto a lightly floured surface, knead briefly until smooth, form into a disk, wrap in plastic and refrigerate until cool, at least 30 minutes
- new york times, april 2009
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