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Recipes
Wild Mushroom Bread Pudding
By kris_march
Preheat oven to 350º. Place cream, reduced chicken broth, veal stock, thyme and dried porcini in a small pot; b...
- 2 cups heavy whipping cream
- 3 cups low-salt chicken broth reduced to 1 1/2 cups
- 1/2 cup rich veal stock
- 1 teaspoon fresh thyme, chopped
- 1/2 cup dried porcini or other wild mushrooms, or substitute fresh
- 1/2 pound fresh porcini or other wild mushrooms
- 3 tablespoons butter
- 1 small onion, 1/2-inch dice
- 1 pound day-old sourdough bread, 3/4-inch dice
- 1 teaspoon chopped flat-leaf parsley (optional)
- 8 large egg yolks (save whites for another use)
- Sea salt or kosher salt and freshly ground black pepper
- 1 1/2-2 cups sauteed mushrooms
Brussel Sprouts & Sausage Soup
By kris_march
1. Trim ends off brussels sprouts, remove any damaged external leaves, and cut in half lengthwise
- 1 pound brussels sprouts
- 1/2 pound andouille sausage
- 1 teaspoon olive oil
- 3 large red potatoes
- 2 bay leaves
- 1 teaspoon caraway seeds
- 4 cups reduced-sodium chicken broth
Mushroom Ragout
By kris_march
1. Put cannellini beans in a medium pot, cover with water, and bring to a boil
- 1/2 pound dried cannellini or small lima beans
- 1 whole carrot
- 1 whole celery stalk
- 1 peeled halved onion, plus 1 chopped onion
- 4 whole garlic cloves, plus 3 chopped cloves
- 2 sprigs flat-leaf parsley, plus 1/2 cup chopped leaves
- 2 sprigs thyme
- 6 black peppercorns
- 3 tablespoons olive oil, divided
- 2 1/2 pounds wild mushrooms, trimmed, cleaned, and cut into large bite-size pieces
- 1 About 1 tsp. salt
- 3 tablespoons sherry vinegar
- Freshly ground black pepper
Nutted Brown Rice Pilaf
By kris_march
1. In a large frying pan with a tight-fitting lid, cook olive oil, onion, and 1/2 tsp
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1/2 About 1/2 tsp. salt
- 1/3 cup slivered almonds
- 1/3 cup pistachio halves and/or pieces
- 1/3 cup chopped walnuts
- 3 garlic cloves, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 cup long-grain brown rice or basmati brown rice
- 1 cup dry white wine
- 2 1/2 cups reduced-sodium chicken or vegetable broth
- 2 tablespoons minced flat-leaf parsley (optional)
Pasta With Creamy Wild Mushroom Sauce
By kris_march
Cook pasta according to package directions, omitting salt and fat; drain
- 1 pound uncooked farfalle (bow tie pasta)
- 1 tablespoon butter
- 12 ounces presliced exotic mushroom blend
- 1/2 cup chopped onion
- 1/3 cup finely chopped shallots
- 1 tablespoon minced garlic
- 1 1/2 teaspoons salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup dry white wine
- 2/3 cup whipping cream
- 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh parsley
- Minced fresh parsley (optional)
Spaghetti Carbonara
By kris_march
1. Put a large pot of water on to boil
- 2 eggs
- 3 ounces parmesan cheese
- 1/2 cup loosely packed flat-leaf parsley leaves
- 1/4 teaspoon freshly ground black pepper, plus more for garnish
- 1/4 pound pancetta or thin-cut bacon
- 2 cloves garlic
- 3 tablespoons olive oil
- 1/2 cup dry white wine
- 1 tablespoon salt
- 1 pound spaghetti or spaghettini
Israeli Couscous Pilaf
By kris_march
1. If using Israeli couscous, bring 2 1/2 cups water to a boil in a medium saucepan; if using regular couscous, ...
- 1 * 1 tablespoon olive oil
- 1 * 1 tablespoon unsalted butter
- 1 * 1 small onion, cut into 1/4-inch dice
- 3/4 * 3/4 teaspoon ground cumin
- * Pinch of cayenne pepper
- 1 2/3 * 1 2/3 cups Israeli couscous or one 10-ounce box medium-grain couscous
- 1 1/4 * 1 1/4 teaspoons salt
- 1/4 * 1/4 teaspoon freshly ground pepper
- 2 * 2 tablespoons coarsely chopped flat-leaf parsley
Souffled Frittata
By kris_march
1. Preheat oven to 350 degrees
- 1 * 1 tablespoon olive oil
- 2 * 2 cups thinly sliced leek whites
- * Coarse salt and freshly ground pepper
- 1 * 1 cup grape tomatoes
- 6 * 6 large egg whites
- 4 * 4 large egg yolks
- 4 * 4 ounces crumbled goat cheese
Gingered Watermelon Rind
By kris_march
1. Cut watermelon in half
- 1 (5-pound) watermelon
- 3 tablespoons kosher salt
- 1 1/2 cups sugar
- 1/2 cup white vinegar
- 1/2 cup cider vinegar
- 1 teaspoon pickling spice
- 1 (1-inch) piece peeled fresh ginger, thinly sliced
Sweet Potato Flan
By kris_march
In a pot, combine half & half with yam pieces
- 4 cups yams, peeled and chopped into 1 inch pieces
- 3 cups half & half
- 4 whole eggs
- 1 egg yolk
- Salt and pepper to taste