Sliced Mushrooms with Melted Mozzarella and Thyme

This is something of an old recipe. Considering I haven't blogged since September 2008, I have a lot of oldies! I made this last summer after a mushroom impulse by at my Saturday farmer's market. I had no plans for them whatsoever, I just had to have them. Lucky for me, Jamie's Italy had this easy, tasty snack!

His recipe didn't call for the toast, he thought the mushrooms on a plate would be good enough. He's probably right - I mean, he IS Jamie Oliver! However, we're big toast fans... and frankly, why NOT add a toast element? I want to say we made these a half-dozen more times, and not always with market mushrooms (store-bought are just as nice, just get whatever type you like.)

The meatiness of the mushrooms, earthy thyme and creamy cheese played really well together. I'd only lightly oiled the bread, so it had a pleasant crunch and held up nicely to the weight of the toppings.

These toasts made a great weekend afternoon snack, but I could see them serving quite nicely as party fare - with a glass of wine, perhaps?


Sliced Mushrooms with Melted Mozzarella and Thyme
c/o Jamie’s Italy, by Jamie Oliver
http://www.amazon.com/JAMIES-ITALY-Jamie-Oliver/dp/1401301959/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1195857365&sr=8-1

This is a great little recipe – it takes no time at all to put together and is perfect for serving at a party. I’ve used mozzarella, but another Italian cheese called scamorza would be good too. As this dish grills very quickly, I actually cook it on the plate I’m serving it on, but if you’re using bone china, think again. (I don’t want any bills through the post!)

2 big handfuls of mushrooms, very thinly sliced
2 5 ounce balls mozzarella or scamorza cheese, torn into small pieces
A sprig of fresh thyme, leaves picked
Sea salt and freshly ground black pepper
Extra virgin olive oil

Get yourself a large ovenproof platter and spread your mushrooms on it in one layer. Scatter over the cheese and the thyme leaves. Season with salt and pepper, drizzle with olive oil, and place the plate under the grill.

Grill for a couple of minutes, checking frequently, until the cheese is melted, bubbling, and golden, and tuck in! Serve with some crusty bread.

See the recipe...

Chicken, Mushroom and Goat Cheese Burritos

I pulled this recipe out of a magazine and held on to it for a long time. Thinking about it later, I'm not sure why. I love burritos, yes. But burritos with mushrooms and spinach? What was I thinking?

My older self must have known something my recent self didn't, because I could hug old me. These burritos, as weird as they are, are scrumptious. Filling and delicious and HEALTHY! How many burritos can claim that? And quick-to-make! I got home and 20ish minutes later, Dave and I were chowing down on burritos with spinach in them. Crazy!

For whatever reason, I couldn't find green salsa at the store or they were out, but I didn't get it. We had lots of jars of salsa in the fridge already, so I dumped in some of a couple. Please feel free to use whatever salsa your heart desires. This is a perfect opportunity to impulse-buy a rotisserie chicken, too. (Except, if it's on your grocery list, it isn't much of an impulse-buy, now is it?)

Chicken, Mushroom and Goat Cheese Burritos
c/o Everyday Food Magazine
http://www.marthastewart.com/recipe/chicken-mushroom-and-goat-cheese-burritos?autonomy_kw=goat%20cheese%20chicken%20mushroom%20burrito&rsc=header_1

2 tablespoons olive oil
1 medium onion, chopped
1 jalapeno chile (ribs and seeds removed for less heat), minced
Coarse salt and ground pepper
10 ounces white button mushrooms, trimmed, thinly sliced
1 rotisserie chicken (about 2 1/2 pounds), skin removed and meat shredded (about 4 cups)
1 package (10 ounces) frozen corn kernels
1 cup prepared green salsa, plus more for serving
6 burrito-size (10-inch) flour tortillas
1 bunch flat-leaf spinach, thick stems removed (3 cups)
1 log (5 ounces) soft goat cheese, crumbled

In a large skillet with a lid, heat oil over medium. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.

Add mushrooms; cover, and cook until they begin to release their liquid, 3 to 5 minutes. Uncover; cook, stirring occasionally, until mushrooms begin to brown and skillet is dry, about 5 minutes more.

Add chicken, corn, and salsa. Cook, stirring, until heated through and mixture is saucy, 4 to 5 minutes.

Meanwhile, heat tortillas according to package instructions. In center of each tortilla, layer spinach, chicken mixture, and goat cheese.

Wrap burritos one at a time: Fold side of tortilla closest to you over filling. Fold right and left sides toward center, and roll up. Halve if desired; serve with additional salsa.
 

See the recipe...

Polenta Fontina Panini with Mushroom Sauce

I won't bother with applicable chatter today. I woke up on the wrong side of the bed and I can't decide if I want to take a nap or cuss for no reason. It's still close to lunchtime here, so if I went out to my car to blurt obscenities, people might see me... and being the New Girl, I don't want to give anyone the wrong idea. Heh.

Two things that amuse me:

1. The syncopation of this recipe. Polenta-Fontina-Panini. Polenta-Fontina-Panini. (Reminds me a little of the zucchini-ricotta-frittata, actually.) Repeat it a few times and it loses its meaning, but I don't mind.

2. Totally unrelated - I had to take Squito (one of my cats) to the vet Monday. He had an awful looking limp and seemed pitiful. I got him to the vet, the vet had him walk around and the little fuzzy jerk didn't limp. He didn't even cry when the vet poked him. Dr. Z seemed to think my faker cat is fine, just old, maybe a pulled muscle, blah blah... and gave me a prescription of chondroitin for him. CHONDROITIN!!! I love that! I love that my noisy fat furball gets to be treated like an old man and have joint medicine mixed into his food. Is that weird? Maybe. But whatever. I like it, so it stays. Soon he'll be asking me to pull his finger.

Recipe notes: We had this way back in November, so the details are a little fuzzy. I know I liked it and thought it was easy. I want to say that Dave didn't love it but didn't hate it (he's only so-so on sun-dried tomatoes and they're featured prominently in this). I know I enjoyed the messy little stacks in made, too. I think it was a really nice healthy vegetarian dinner, but I can see how the addition of some Italian sausage might make it spectacular.

Polenta Fontina Panini with Mushroom Sauce
c/o The Washington Post Food Section
http://projects.washingtonpost.com/recipes/2007/11/07/polenta-fontina-paninis-mushroom-sauce/

2 to 3 small shallots
1 tablespoon thyme leaves (may substitute 1 teaspoon dried thyme)
1 18-ounce roll cooked polenta (ends trimmed)
2 tablespoons unsalted butter
3/4 pound sliced mixed mushrooms, such as cremini, shiitake and button
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup oil-packed sun-dried tomatoes, drained
1 cup (4 ounces) shredded fontina cheese

Mince the shallots and the thyme leaves. Cut the polenta crosswise in half, then cut each half into quarters, then cut each of those quarters in half, making 16 equal slices total; set aside.

Melt 1 tablespoon of the butter in a medium skillet over medium heat. Add the shallots and cook for 3 minutes, stirring, until they have softened. Add the sliced mushrooms, thyme, salt and pepper; cook for 5 minutes, stirring, or until the mushrooms are tender and have exuded liquid. Reduce the heat to the lowest possible setting; keep warm.

Meanwhile, finely chop the sun-dried tomatoes and combine with the shredded fontina cheese.

Heat the remaining tablespoon of butter on a large nonstick griddle over medium heat until the butter is bubbly. Arrange 8 polenta slices on the griddle and sprinkle them with the tomato-cheese mixture, using most of it. Top with the remaining 8 polenta slices to form sandwiches. Cook for 3 minutes, then carefully turn over the sandwiches and cook for 3 minutes or until the cheese has melted and the polenta has deepened in color. (For an optional panini effect, place a second pan or heavy pot on the sandwiches to press them.) Turn off the heat; sprinkle the remaining tomato-cheese mixture on top of the 8 sandwiches so that it melts slightly and let sit for 1 minute; transfer to individual plates (2 sandwiches per serving) and top with the mushroom mixture. Serve immediately.

Recipe Source:
Adapted from "The Great Big Butter Cookbook," edited by Diana von Glahn (Running Press, 2007).

290 calories, 16g fat, 9g saturated fat, 48mg cholesterol, 505mg sodium, 26g carbohydrates, 2g dietary fiber, 11g protein.

See the recipe...

Pappardelle with Squash, Mushrooms, and Spinach

You know that feeling you get, when you know you've blown something off long enough that you feel so guilty that you keep blowing it off because maybe then you won't have to fess up to it? I'll admit that its that feeling that mightily contributed to my failing out of college (as I'd skip class a few too many times but feel to sheepish to return). You'd think I'd have a handle on that feeling by now, being an official grown-up and all... but no. Here it has happened again. :)

I also didn't make any resolutions last week, which is new for me. I don't know if I've ever mentioned it, but I only started really cooking because of a New Years resolution. You see, it was what... 2000?... when I met my husband... I knew how to cook a few things... like Chicken Kate or Chicken Mom or Salisbury Steak from a Box and the like. (I rocked that food from a box, lemme tell ya!) Anyway. I met Dave the summer of 2000. By that winter, I was smitten with him (long before, actually). I really really wanted to cook for him. I made him the two Chickens... I even made him a purple banana cream pie (I can save that for another day). But then I'd exhausted my non-box foods. What is a girl to do?

What I did is make a resolution: I would buy a new cookbook every month and learn to make at least one thing from said book. I was pretty ramped up at the beginning and got a whole bunch of books at once... but still. I stuck with it. I learned to cook. I asked my friends and coworkers for recipes. I fed my husband. And you know what? I found great joy in filling his belly... in putting a smile on his face... and that propelled me forward.

Sure, its a sappy story. What it has to do with the pasta we had for dinner last week, I have no idea. But what I wanted was a nice, healthy, delicious dinner to help push me forward again. To snap me out of my blogging sheepishness and get back to sharing our meals with you. Because you know what? A lot of what we eat COMES from you - hence the blog name - and I like the fact that in sharing what I make, I celebrate what the food blogosphere has to offer! Because, seriously, you have MAD SKILLS!!! :)

Now, a little bit about this recipe from Bon Appetit magazine: Aside from all the butter, I could happily eat this on a regular basis. I felt like a nutritional rockstar the night we had this. So many veggies! And because each veg was a different kind and color, I got the feeling that we might not need our multi-vitamin that night. I'd made the pappardelle myself a few days prior and I was really pleased with the results.


Pappardelle with Squash, Mushrooms, and Spinach
c/o Bon Appetit Magazine, November 2007
http://www.epicurious.com/recipes/food/views/240429

12 ounces pappardelle or fettuccine pasta

1/2 cup (1 stick) butter, divided
3 cups 1/2-inch cubes butternut squash (from 1-pound squash)
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
1 1/2 tablespoons chopped fresh sage
1 5- to 6-ounce package baby spinach
3/4 cup grated Parmesan cheese, divided

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, melt 1/4 cup butter in large skillet over medium-high heat. Add squash and cook until almost tender, stirring often, about 6 minutes. Add mushrooms, sage, and remaining 1/4 cup butter; sauté until mushrooms are soft and squash is tender, about 8 minutes. Add spinach; stir until wilted, about 2 minutes. Stir in 1/2 cup cheese. Season with salt and pepper. Add pasta to sauce in skillet. Toss to coat, adding pasta cooking liquid by 1/4 cupfuls if dry. Sprinkle with 1/4 cup cheese.

See the recipe...

Crispy Salmon with Mushroom Orzo and Red Wine Sauce

Today was my first day at the new job, so we had leftovers! Yay leftovers!

Let me tell you about our tasty dinner last night, and by default, our yummy leftovers! We'd watched this particular episode (Newport, Rhode Island) of Giada's Weekend Getaway on the Food Network last week, and made a note to print out this recipe. While I don't remember much else from the episode other than the wee little cars, I do remember this crispy salmon! :)

The red wine sauce nicely compliments the meaty fish, and the pasta came out nice and creamy (which is odd, considering the small amount of actual cream - I blame the butter!). You'll notice that the pasta we had isn't orzo, but mini-bowtie. For some reason, my Wegmans doesn't carry orzo (weird, right?), so I looked for another small-ish pasta. Mini-bowtie might not have been ideal, but they are wicked cute. And the little bows held the sauce quite nicely!

Worth noting: This makes a TON of pasta. Either make it for company or be prepared for leftovers. Also, this also creates a TON of dirty saucepans. If you have a designated dishwashing-husband, like me, this might not be so bad.

Crispy Salmon with Mushroom Orzo and Red Wine Sauce
From Asterisk Restaurant, in Newport, R.I.
C/o Giada’s Weekend Getaway on Food Network
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36483,00.html

7 tablespoons olive oil, divided
1 large onion, sliced
2 cups dry red wine
2 cups canned beef broth
8 fresh thyme sprigs
2 bay leaves
1 pound orzo
6 shallots, minced
1 pound mushrooms, sliced
5 cups canned low-sodium chicken broth
1/2 cup whipping cream
2 tablespoons chopped fresh tarragon leaves
Salt and freshly ground black pepper
6 (5-ounce) skinless boneless salmon fillets
1/4 cup unsalted butter, cut into pieces

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add onions and saute for 5 minutes. Add wine, beef broth, thyme and 1bay leaf. Boil until liquid is reduced by 1 cup, about 35 minutes. Strain sauce into a small saucepan.

Preheat oven to 350 degrees F. Place orzo on a rimmed baking sheet. Bake until golden brown, for about 20 minutes.

Heat 2 tablespoons of oil in another heavy large saucepan over medium-high heat. Add shallots. Saute for 4 minutes. Add mushrooms. Saute until golden, about 10 minutes. Add orzo, chicken broth, and 1 bay leaf. Bring to a boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, while stirring often, about 20 minutes. Add cream and tarragon. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper.

Heat 3 tablespoons oil in a heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side.

Bring sauce to simmer. Add butter, whisk just until melted. Season with pepper. Spoon orzo onto 6 plates. Place salmon fillets on top of orzo. Serve with sauce.

See the recipe...

Quinoa and Crescenza

My husband wants to know where the ghosts are, and why they're making us eat so much fiber. He also thinks I should rename my blog to All Fiber, All the Time.. or something similar.

So, yes, this is yet another fiber-y dinner... and my third from Heidi's Super Natural Cooking (see, ghosts... ) THIS WEEK... but what about it? :) This chapter specifically says to explore grains and I have! Before this week, I'd never made pearled barley or quinoa! I really enjoyed their chewy disposition, and I'm quite positive I'll find other ways to incorporate their tastiness into our meals. Just maybe not all in one week.

I couldn't find the Crescenza cheese at Wegmans, so I substituted with the Tallegio. I could have picked my much-loved Brie, but I wanted to go with something new to us. Tallegio, if you've never had it, is really smelly. I mean, really really smelly. Neither one of us cared for it on its own, but it really works in this dish... really really. I also used a mix of brown and white button mushrooms. I went with the already-sliced ones, just for the convenience.

While I really liked this meal, and thought it could stand on its own, Dave would prefer to revisit it as a side dish. More for me, then!

All Fiber, All the Time, signing out. If you'll excuse me, I have to go figure out how to kick my Dearie off the tv, so I can watch the last Stargate SG-1 episode ever. :(


Quinoa and Crescenza
From Super Natural Cooking, by Heidi Swanson
http://www.amazon.com/Super-Natural-Cooking-Incorporate-Ingredients/dp/1587612755/ref=pd_bbs_sr_1/002-6815521-7348005?ie=UTF8&s=books&qid=1182220708&sr=8-1

6 tablespoons clarified butter or extra-virgin olive oil
1 clove garlic, minced
½ onion, chopped
2 cups quinoa, rinsed
1 cup good-quality dry white wine
1 teaspoon fine-grain sea salt, plus more as needed
2 cups water
2 big pinches or red pepper flakes
1 pound mushrooms, sliced ¼ inch thick
Freshly ground black pepper
3 to 4 ounces Crescenza cheese (or substitute Gruyere, Tallegio, or Brie)

Heat 3 tablespoons of the butter in a large saucepan over medium-high heat, then add the garlic and the onion and sauté for 5 minutes, or until the onion starts to soften and get translucent. Add the quinoa, wine, and 1 teaspoon salt, bring to a boil, and continue boiling for 3 to 4 minutes, until the liquid has reduced a bit.

Add the water, return to a boil, then lower the heat, cover, and simmer for about 25 minutes, or until the quinoa opens up, revealing a little spiral, and is soft and pleasant to chew.

Meanwhile, melt the remaining 3 tablespoons butter in a large skillet over medium-high heat, along with the red pepper flakes and a few pinches of salt. Stir in the mushrooms and cook without stirring for a few minutes, until they’ve begun to brown and release their juices. Then shake the skillet every few minutes until the mushrooms are evenly browned, about 4 more minutes. Remove from the heat and season with salt and pepper to taste.

Once the quinoa is perfectly tender yet textured, drain off any excess liquid and stir in the cheese. Ladle into big bowls and top with the mushrooms.

Serves 4 to 6.

See the recipe...

Halibut in Thai Curry Sauce over Fresh Corn Polenta

Sure, we just had halibut a couple of days ago... but I think I've mentioned I like to eat something over and over again to get a feel for it... at least I used a different recipe!! :)

Well, that and Dave specifically requested seafood... he'd picked out a bottle of wine he wanted to have with dinner, so I needed to pick a dinner that went with it.

This dinner had a lot of things going for it. For starters, it allowed me to use some of my CSA summer squash (in place of the zucchini), it called for red Thai curry paste, which we love, and it had creamy, dreamy, lovely polenta. You can't really see it in the picture, because the sauce is so saucy, but there really is a heaping pile of polenta in there. I promise. I wouldn't lie about polenta.

My substituted lite coconut milk for regular and I used frozen organic corn kernels instead of fresh-off-the-cob. I would suggest, if you decide to make this at home for a crowd, get more fish. There was ample polenta, veg, and sauce to serve at least 6.

Halibut in Thai Curry Sauce over Fresh Corn Polenta
Whole Foods Market
http://www.wholefoods.com/recipes/seafood/halibut_thaicurry.html

Fresh Corn Polenta
4 cups water
3/4 tsp salt
1 cup polenta
2 ears corn, kernels removed (2 TB reserved for curry below)
2 TB butter

Coconut Red Curry Sauce
1 to 3 tsp red curry paste, or to taste
1 can (15 oz) coconut milk
1/4 cup fresh basil, chopped
3 TB fish sauce
2 TB brown sugar
2/3 cup chicken or vegetable stock
2 TB fresh lime juice
2 medium zucchini, chopped
2 medium red bell pepper, chopped
8 oz cremini mushrooms
2 TB corn kernels, (reserved from above)
1 1/4 lb halibut, skinned and cut into 4 pieces

In a heavy medium saucepan, bring four cups salted water to a boil. Slowly add polenta and whisk continuously for one minute. Reduce heat to low, cover and simmer 20 minutes, stirring periodically. Add corn kernels to polenta and cook 5 more minutes. Remove from heat, add butter, and mix well.

While polenta cooks, combine curry paste with coconut milk in a large heavy skillet and simmer on medium low heat for 5 minutes. Add basil, fish sauce, brown sugar, stock, lime juice, reserved corn kernels and chopped vegetables. Simmer for 4 more minutes. Add halibut and simmer, covered, for 10 more minutes or until halibut is opaque and cooked through, flipping once. Set aside and keep warm.

Serve halibut over polenta with curry sauce ladled on top.

See the recipe...

Creamy Farfalle with Cremini, Asparagus and Walnuts

This is a dinner that I never ever ever would have considered making before I met my husband. Ever. I cannot stress this enough. Mushrooms? Slimy. Asparagus? Gross! I don't know how he did it, but he managed to get me to try both again, and turns out - they're both tasty! Especially in this! (What isn't yummy with mascarpone, really?)

I'll also say that the very first time I made this recipe, I left out the walnuts. Why? I don't like them. (Ha!) I tried it again, and because of the husband, I added the nuts... and... as you can probably guess.. I liked it... I still don't really like walnuts, but I do appreciate them in this meal.

I wasn't sure I'd be making any pasta this week, so I'm glad I managed to fit it in, so I can participate in my third Presto Pasta Night, hosted by the lovely Ruth, of Once Upon a Feast! (Thanks, Ruth!) The recipe makes a lot, so if you don't have a lot of mouths to feed, plan on leftovers. Most of the sauce soaks into the pasta, so it won't look as good reheated, but it will taste juuuuust fiiiiiiine. :)

Creamy Farfalle with Cremini, Asparagus and Walnuts
By Giada de Laurentiis
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29662,00.html

Salt
1 pound farfalle pasta
3 tablespoons butter
1 pound cremini mushrooms, thickly sliced
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated Parmesan

Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.

Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and sauté until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and sauté until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

See the recipe...

Wine Inspired Tastiness

I'll start by wishing everyone a lovely Mother's Day! My mom has to work today (she's an ER nurse), so we're Mothering her up with dinner next weekend. Dave's mom is in AZ, but we made sure to call and chat with her lots. :)

Now, on to the food!

My husband picked out this Barolo. He then asked me to make a "meat with meaty meat sauce" dinner to go with said wine. He nagged at me for weeks until I caved.



I'd remembered seeing a yummy looking steak recipe in Michel Richard's Happy in the Kitchen, so I sought it out, got Dave's approval and went forth to gather ingredients. We went to Whole Foods, because I figured they'd have the enoki mushrooms (I'd never heard of them before), and they did not disappoint.

This might have been the best dinner I've ever made. Best. Ever. Getting an enoki, some potatoes, and a piece of steak on the fork all at once was heavenly. Michel Richard is a genius.

I reduced the Syrah sauce Saturday night, not because I had to, but because I like to break up as many steps as I can get away with. We'd had a late lunch at WF Saturday, so we had wine and cheese for dinner... and because I wasn't cooking, I thought "why not make that reducing sauce?" If you taste it after the first reduction, and you don't like it, don't worry. I think its supposed to taste like junk at that point. It gets WAY BETTER, I promise.

The potatoes were easy-peasy, and the porcini gave me an excuse to use my snazzy blender. I think I had more mushrooms than I was supposed to (I got the 3 ounces, but they ended up being more than 3/4 cup), so the sauce was more like a paste. Because it was pasty, it left the potatoes looking a little weird, but still good to eat.

The batter-fried enoki were dreamy. Dreamy. DO NOT leave them out, because you'll miss them. In fact, I'd even recommend making extra. Dave asked that I make them "just because," as a snack. Ha!

I'll end with the wine. It was delicious. His nagging was well-founded. The wine had a great mouth-feel, was full-bodied, was just spicy enough without being too agressive. (I don't pretend to know what I'm talking about with wine, so thats the best you get!)

Don't do what we did and drink it all in less than an hour. :)

Filet Mignon with Simple Syrah Sauce
From: Happy in the Kitchen: The Craft of Cooking, the Art of Eating
By Michel Richard
http://www.amazon.com/Happy-Kitchen-Craft-Cooking-Eating/dp/1579652999/ref=pd_bbs_sr_1/102-6030309-2846555?ie=UTF8&s=books&qid=1176927459&sr=8-1

Syrah Sauce
2 tablespoons (1 ounce) unsalted butter
1 cup finely chopped shallots
1 cup diced (1/4-inch) yellow onion (about 1 medium)
½ cup diced (1/4-inch) beets (about ½ medium)
2 garlic cloves, grated on a rasp or finely chopped
A sprig of thyme
½ cup diced (1/4 inch) Yukon Gold potato, (1 medium)
1 bottle (750 ml) Syrah
1 cup Reduced Chicken Stock (recipe follows)
1 tablespoon granulated sugar
Fine sea salt and freshly ground black pepper

Potatoes
3 ½ cups diced (1/2-inch) Yukon Gold potatoes (1/2 to 3 pounds potatoes)
¼ cup plus 2 tablespoons extra virgin olive oil
6 tablespoons (3 ounces) unsalted butter
4 unpeeled garlic cloves
Fleur de sel and freshly ground black pepper

Porcini Sauce
3 ounces porcini mushrooms (about 5), fresh or frozen
2 tablespoons extra virgin olive oil
1 garlic clove, thinly sliced
Fine sea salt
¾ cup Reduced Chicken Stock
1 ½ teaspoons unsalted butter

Four 8-ounce filets mignons
Fleur de sel
Freshly ground black pepper
1 to 2 tablespoons extra virgin olive oil
1 to 2 tablespoons (1/2 to 1 ounce) unsalted butter
½ recipe Enoki Tempura (recipe follows)

To prepare the Syrah sauce: In a medium sauté pan, melt 1 tablespoon of the butter over medium heat. Add the shallots, onions, beets, garlic and thyme and sauté for 5 minutes, stirring occasionally. Add the potato and sauté for another 5 minutes, stirring occasionally. Pour in the wine and chicken stock and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour, until reduced by half.

Meanwhile, prepare the potatoes. Fill a large bowl with water. Swish the potato cubes in the water to remove some of the excess starch and to keep them from discoloring. Drain and dry thoroughly with kitchen towels.

Place a colander over a large bowl. In one large or two medium skillets that will hold the potatoes in a single layer, heat ¼ cup of the oil and 4 tablespoons of the butter over medium-high heat. Add the potatoes and garlic, adjusting the heat as necessary to brown but not burn the potatoes. Once the potatoes are lightly browned on the bottom, continue to cook, turning the potatoes occasionally, to brown them on all sides, about 10 to 12 minutes; be careful not to move the potatoes too often, or they may break up.

Drain the potatoes in the colander. Remove the garlic and discard. (The potatoes can hold at room temperature for a few hours.)

When the Syrah sauce has reduced by half, strain it through a fine-mesh strainer into a small pot. Add the sugar and season to taste with the salt and pepper. Place the pot over the heat and to a boil. Reduce the heat and simmer for 30 to 40 minutes, stirring occasionally, or until the liquid has reduced to ½ cup. Keep in warm place.

Meanwhile, position a rack in the center of the oven. Preheat the oven to 300°F.

To prepare the porcini sauce: If the porcini are frozen, let them thaw, then trim as necessary. Cut the mushrooms in half. You should have about ¾ cup. In a medium sauté pan, heat the olive oil over medium heat. Add the porcini and garlic, season with salt, and sauté for about 4 minutes, or until the porcini are browned. Drain off all of the fat and transfer the porcini to a small saucepan. Add the chicken stock, bring to a boil, and boil for a minute.

Transfer the sauce to a blender, add the butter, and puree until smooth. Return to the saucepan and keep in a warm place.

Season the filets mignons generously on all sides with fleur de sel and pepper. In a large skillet, heat one tablespoon each of the oil and butter over medium-high heat. Add the meat and brown on all sides, 3 to 4 minutes.

Transfer the filets to a baking dish or place in the oven, and cook for 10 to 12 minutes for medium-rare. The pan dripping can be added to the Syrah sauce.

While the filets are in the oven, warm the porcini sauce and Syrah sauce, then stir the remaining 1 tablespoon butter into the Syrah sauce.

To re-crisp the potatoes: In a large skillet, heat the remaining 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Add the potatoes (set the colander aside), and cook, stirring occasionally for 3 to 4 minutes, or until hot and crisp. Wipe out the colander and drain the potatoes. Place in a large bowl and season with fleur de sel and pepper. Add the porcini sauce and toss well. Keep in a warm spot.

Check the beef: If you would like the crust very crispy, meat can be quickly sautéed in 1 tablespoon olive oil and 1 tablespoon butter in a skillet.

To serve, divide the porcini potatoes among 4 serving plates. Top each with a filets, and arrange the enoki tempura on the top. Spoon about 2 tablespoons of the Syrah sauce around each.

Makes 4 servings.


Reduced Chicken Stock
From: Happy in the Kitchen: The Craft of Cooking, the Art of Eating
By Michel Richard
http://www.amazon.com/Happy-Kitchen-Craft-Cooking-Eating/dp/1579652999/ref=pd_bbs_sr_1/102-6030309-2846555?ie=UTF8&s=books&qid=1176927459&sr=8-1

8 cups chicken stock

Place the stock in a saucepan and bring to a simmer, skimming off any foam that rises to the top. Reduce the heat slightly and simmer the stock until it has reduced by half. Let the stock cool, preferably in an ice bath, then refrigerate in a covered container for up to 2 days, or freeze for longer storage.

Makes 4 cups.


Enoki Tempura
From: Happy in the Kitchen: The Craft of Cooking, the Art of Eating
By Michel Richard
http://www.amazon.com/Happy-Kitchen-Craft-Cooking-Eating/dp/1579652999/ref=pd_bbs_sr_1/102-6030309-2846555?ie=UTF8&s=books&qid=1176927459&sr=8-1

Canola or peanut oil for deep-frying
½ cup all-purpose flour
¼ teaspoon baking soda
¼ cup cornstarch
¾ cup sparkling water
4 ounces enoki mushrooms
Fleur de del

Preheat the oven to 250F. Place a cooling rack on a backing sheet and place in the oven. Heat the oil to 350F in a deep fryer or large, heavy pot.

Meanwhile, in a large bowl, whisk together the flour, baking soda, cornstarch, and sparkling water. Cut off the root end of the mushrooms. Wish your hands, carefully separate the enoki into smaller sections or slivers; it is fine to have varying sizes.

Drop the enoki, in batches, into the better; life out and let any excess batter drip off, then carefully place in the hot oil; do not overcrowd the oil. Fry until the edges are lightly golden, then transfer to paper towels to drain. Sprinkle with fleur de sel. The tempura is really best eaten immediately, but the first batches can be held on the rack in the oven until all the mushrooms are fried; prop the oven door slightly open with a wooden spoon to let any steam escape.

Servers 4 as an appetizer, 8 as a garnish on a salad.

See the recipe...

We Love Polenta!

I also love our Supper Club. We all get together and eat each other's food (ha!) and then we email bomb each other with recipes so we can make the dishes ourselves.

This is where tonight's dinner came from. I brought home the leftovers, and Dave said, "I really liked the yellow things." I did as well, and considering I've never made polenta before, I very much wanted to try it out. So, Stephanie, we loved your Polenta Bites last week, and we love them again this week!

She made them in mini-muffin tins, I think for ease of travel and because it was darn cute. I'd planned to do the same thing, but rationalized that it would taste the same, and I wouldn't have to clean the muffin tin, if we just had it in a bowl. I also cooked up some chorizo I had in the freezer, but I didn't really like the two together. (But I also think I don't really like chorizo.)

I don't have the recipe in this post, but you can find it here.

See the recipe...

April Supper Club!

Wednesday night, my friend Liane hosted our April Supper Club. We decided that night that we should name ourselves, but haven't nailed one down. We've had almost-monthly suppers since October, so its high-time we had a name. Suggestions?

As hostess, Liane chose the theme: Tapas. She'd gotten these adorable tapas plates for Christmas and was itching to use them. (I would be too - they're great!!) She and I both had gotten this lovely tapas book for xmas as well - so we were well prepared. (Not that either of us actually chose recipes from it, but whatevs!)

I'm not sure how we do this every month, but its very six-degrees-of-kevin-bacon. You can start with a dish and connect them through to almost every other dish, everything always goes so well. Even more surprising because only half the members decide what they're making more than a day or two ahead of time. We're connected, Ladies!

I'll start with the bottom left hand corner and go clock-wise around:

Marcie has a supper club rule: goat cheese. Thus far, every single recipe has included goat cheese. I also blame her for my current goat cheese addiction. Her Venetian Sausage Bites were tasty little mouthfuls - the sausage is poached, sliced, browned, and then simmered in balsamic vinegar. Yum!! I knew I'd love them, their sausage/balsamic/goat cheese charms were too much to resist!

Next, we have Sara's Sausage Stuffed Mushrooms. (sausage-sausage) Sara is our newest member, brought by Stephanie last month and she liked us well enough to come back (and host next month! Thanks again!!) Her stuffing was the perfect mesh of sausage and cheese and had a really great texture (due to the cream cheese?) When you bit into it (assuming you didn't just pop the whole thing into your mouth) it didn't crumble into bits, instead giving you two great non-messy bites. They reheated really well, to boot (yay leftovers!)

Top left corner were my Chorizo Puffs with Chipotle Sauce. (sausage-sausage) I'd never done that whole dough-made-on-the-stove thing, as you would with cream puffs, and I found it much easier than I thought. The "puffs" were less puffy and more dense, but it was still a nice contrast with the sausage bits. The sauce was nice and spicy and still creamy, and couldn't have been easier to make in the food processer.

Top right corner you'll find Rachel's Chick-Peas and Spinach Tapas. (connectionless - you just had to be different, didn't you? :)) She served them with pitas, and it was just perfect. Her tapas were light and refreshing, and I really enjoyed the pop of the chickpeas. Rachel has opened my eyes to spinach (I previously disliked it, but she served us a terrific spinach salad at an earlier dinner) and for that, I thank her!

On the spoon is one of Stephanie's Polenta Bites with with Caramelized Mushrooms. (mushrooms-mushrooms) She said it was the first time she'd made polenta that didn't come from a log, and I'm glad she did! These bites were creamy and delicious! I've never made polenta in any fashion, but these little bites sent me out to the store for some polenta! Yum!

Bottom right, you'll see Sara's second dish. (goat cheese-goat cheese) She spoils us. When asked what she called them, she said "Apricot Goat Cheesy Things." I'll take it!! They were yummy, happy little bites, perfect as a snack, an appetizer, or a light dessert! Sara made the point that you should use medoterramean apricots, rather than californian, because they are more tender. Go out and get some - now! :)


We finished the evening with Liane's flans. She made two, but somehow I only have a photo of one. They were creamy and delicious. I think I could have happily eaten an entire flan in one sitting all by myself. And I don't think I was the only one. ;)

Chorizo Puffs (BunUelos de Chorizo)
Recipe courtesy Pilar Sanchez

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_12011,00.html

1/4 pound chorizo sausage, skinned and finely chopped
Bunuelo Dough
Oil, for frying

Bunuelos Dough:
1 cup water
3 tablespoons butter
3/8 teaspoon salt
1 cup flour
2 eggs

Sauté the chorizo in a skillet for a couple of minutes until it starts to give off its oil. (Drain off some oil if there is a lot.) To make the dough, place in a saucepan over medium heat the water, butter and salt. When the water comes to a boil and the butter has melted, add the flour all at once. Lower the heat and stir with a wooden spoon until the dough leaves the sides of the pan and forms a ball. Continue cooking and stirring for 1 to 2 minutes. Turn off the heat and beat in the eggs 1 at a time. The dough will separate, then hold together again. (This step may be done effortlessly in a food processor; once the flour has been added and forms a ball, transfer the dough to the processor. Process for 15 seconds. Add both eggs and beat for 45 seconds.) Combine the Bunuelo dough with the chorizo. (This can also be done in the processor.) (May be prepared ahead.) In a skillet heat the oil at least 1/2-inch deep to about 380 degrees F. Drop the dough by teaspoonfuls into the oil and fry over medium hear, turning occasionally, until puffed and golden. Drain on paper towels. (May be kept warm in 200 degree F oven up to 30 minutes.)

Chipotle Dipping Sauce

Gourmet Magazine

http://www.epicurious.com/recipes/recipe_views/views/101573

2 large egg yolks at room temperature
2 teaspoons white-wine vinegar
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
1 1/2 cups olive or vegetable oil or a combination of the two
3 canned chipolte chilies or to taste, minced (wear rubber gloves) plus 3 tablespoons of the juice, or to taste
2 teaspoons fresh lemon juice
1/2 cup sour cream

In a bowl with an electric mixer or a whisk beat together the egg yolks, the vinegar, the mustard, and the salt, add 1/2 cup of the oil, drop by drop, beating and add the remaining 1 cup oil in a stream, beating until the mixture is emulsified. Stir in the chilies with the juice, the lemon juice, and the sour cream and chill the dipping sauce, covered, for at least 1 hour or overnight.

Makes about 2 1/4 cups.

Venetian Sausage Bites
Marcie Patchett, April Supper Club

Adapted from: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32411,00.html

6 sweet Italian sausages
2 tablespoons olive oil
1 cup balsamic vinegar
5 ounces goat cheese

Fill a large, deep skillet 1/2 way with water. Bring the water to a steady simmer and add the sausages. Poach the sausages for 6 to 7 minutes, until firm.

Drain the sausages and slice into bite-size pieces. In a large skillet, heat 2 tablespoons olive oil. When hot, add the sausage and cook until brown. Drain off the fat and add the balsamic vinegar. Simmer until vinegar is reduced and syrupy. Top sausage rounds with goat cheese.

Serve immediately.

Polenta Bites with Caramelized Mushrooms
Stephanie Wright, from April Supper Club
Adapted from: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32410,00.html?rsrc=search

For the polenta:
3 cups heavy cream
2 cups chicken stock
1 teaspoon finely ground sea salt, preferably gray salt
1/2 teaspoon freshly ground nutmeg
1 cup polenta
1 cup freshly grated Parmesan, plus more for garnish

For the mushrooms:
3 tablespoons extra-virgin olive oil
1/2 pound button or cremini mushrooms, chopped
1 small onion, chopped
Finely ground salt
Freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 teaspoon finely chopped fresh thyme leaves
2 tablespoons fresh lemon juice
3/4 cup dry white wine
2 tablespoons finely chopped Italian parsley leaves

Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream.

Sauté the mushrooms: In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms and onions in a single layer. Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue for about 5 minutes. Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Then stir and remove the pan from the heat.

Place or pipe about 1 tablespoon of warm polenta onto a spoon. Place about 1/2 teaspoon of the mushroom on top of the polenta. Garnish with grated Parmesan. Serve immediately.

Coffee Flan
Liane Jones, from April Supper Club

http://www.epicurious.com/recipes/recipe_views/views/233813

3/4 cup sugar
1 (14-oz) can sweetened condensed milk (1 1/4 cups)
3 3/4 cups whole milk
5 large eggs
4 1/2 teaspoons instant-coffee granules dissolved in 4 teaspoons hot water
1 teaspoon vanilla
1/8 teaspoon salt

Put oven rack in middle position and preheat oven to 350°F.

Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Immediately pour into a 9-inch round ceramic or glass baking dish or metal cake pan (2 inches deep) and tilt dish to coat bottom (use caution, dish will be hot). Cool until hardened, 10 to 15 minutes.

Blend remaining ingredients in a blender, in 2 batches if your blender is small, until smooth. Pour custard through a fine-mesh sieve over caramel in dish, then transfer dish to a 17- by 11-inch roasting pan lined with a kitchen towel. Cover dish loosely with a piece of foil, then pour enough boiling-hot water into roasting pan to reach 1 inch up side of dish. Bake until custard is set but still wobbly in center when gently shaken and a knife inserted in center comes out clean, 1 to 1 1/4 hours. Transfer dish to a rack to cool completely, about 40 minutes. Chill flan, covered, until cold, at least 8 hours.

To unmold flan, run a thin knife around edge of dish to loosen flan. Invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around flan.

Cooks' note:
Flan can be chilled up to 1 day (before unmolding).

Makes 6 to 8 servings.

Creamy Caramel Flan

Liane Jones, from April Supper Club

http://allrecipes.com/Recipe/Creamy-Caramel-Flan/Detail.aspx

3/4 cup white sugar
1 (8 ounce) package cream
cheese, softened
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can
evaporated milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.

In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.

Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

Chick-Peas and Spinach Tapas
Rachel Zurowski, from April Supper Club
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_12090,00.html

10 ounces fresh spinach leaves, rinsed, or 1 (10-ounce) package frozen leaf spinach
19-ounce can (2 cups) chick-peas, drained and rinsed
1 red bell pepper, finely diced
1 tablespoon snipped fresh chives
1 to 2 lemons, juiced or to taste
1/4 to 1/3 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
Pita, for serving

If using fresh spinach: Cook the spinach in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop. If using frozen spinach, follow package directions, drain, squeeze dry, and finely chop.

In a bowl combine the spinach with the chick peas, pepper, chives, lemon juice, oil, salt, and pepper. Serve as is or chilled with toasted bread or as a filling for pita pockets.

Sausage-Stuffed Mushrooms
Sara Mies, from April Supper Club
http://www.epicurious.com/recipes/recipe_views/views/107246

3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk

Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine

Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.

Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

Makes 24.

Goat Cheese Bites
Sara Mies, April Supper Club

Mediterranean Apricots
Plain Goat Cheese
Caramelized Walnuts

Assemble apricots on a serving plate, spoon a dollop of goat cheese on each apricot. Top with a walnut.

See the recipe...

Truffled Wild Mushrooms Over Whipped White Beans (with Chicken)

Contrary to the picture, dinner wasn't really ALL beige. I forgot the parsley garnish... and yah. It certainly doesn't taste beige, so give it a shot.

This recipe is also from the magazine Lori P. lent me. The Vegetarian Times website is pretty fickle as to what recipes it shows you when you search, so don't get frustrated.

The whipped white beans are dreamy, I think I could eat them all myself as a standalone dinner. (If Dave was out and I wanted something other than cereal) It supposedly feeds 4, but not at our house. I sliced two roasted chicken breasts into it. If you're keen on maintaining its vegan-ness, omit the chicken.

Truffled Wild Mushrooms Over Whipped White Beans
http://www.vegetariantimes.com/document/575

Truffle oil and earthy wild mushrooms turn a simple ragout into a sublime main dish. Truffle oil is a worthwhile investment. A few drops can transform roasted vegetables, bean dishes and even a plain ol’ bowl of mashed potatoes.

2 tsp. olive oil, divided
1 medium leek, white and pale green parts chopped (about 1/2 cup)
2 15-oz. cans cannellini beans, rinsed and drained
1/2 cup low-sodium vegetable broth
2 cloves garlic, minced (about 2 tsp.)
2 tsp. chopped fresh thyme
1 lb. wild mushrooms, halved
1/4 cup chopped fresh parsley
2 tsp. truffle oil

Heat 1 tsp. oil in large skillet over medium heat. Add leek and sauté 2 minutes. Stir in beans, broth, garlic and thyme. Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper. Transfer bean mixture to food processor and blend until creamy and smooth. Return to skillet, cover and keep warm.

Heat remaining 1 tsp. oil in medium skillet over high heat. Add mushrooms and sauté 8 minutes, or until soft and brown. Season with salt and pepper, and stir in parsley.
Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 tsp. truffle oil, and serve.

PER SERVING: 299 CAL; 15G PROT; 7G TOTAL FAT (1G SAT. FAT); 46G CARB; 0MG CHOL; 691MG SOD; 17G FIBER; 2G SUGARS

See the recipe...