Recipes

                      -= Exported from BigOven =-

                      Porcini Mushroom Tartlets

Serve with frisee & herb salad.

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Food & Wine Magazine, Appetizers

-= Ingredients =-
1 cup Walnuts
10 ounces Puff Pastry Dough All-Butter ; Thawed & Chilled
3 tablespoon Unsalted Butter
2 ea large Onions ; Thinly Sliced
to taste Salt & Pepper ; Freshly Ground
3/4 pound Porcini Or Cremini Mushrooms ; Trimmed
for brushing Extra Virgin Olive Oil
for garnish Chives ; Snipped

-= Instructions =-
1. Preheat the oven to 350. In a pie plate, bake the walnuts for about 8 minutes or until lightly browned, then let cool and coarsely chop. Line a medium baking sheet with parchment paper.

2. Unfold the puff pastry and cut out four 4-inch rounds about 1/8 inch thick. Transfer the rounds to the prepared baking sheet and prick all over with a fork. Cover with another sheet of parchment paper and set a baking sheet on top. Bake the pastry for about 25 minutes or until it is cooked and browned; remove the pastry from the oven. Increase the oven temperature to 400.

3. Meanwhile, melt the butter in a large skillet. Add the onions and cook, stirring, over moderately high heat for 4 minutes; then cook over low heat, stirring often, until soft and golden, about 50 minutes; let cool. In a food processor, coarsely puree the onions and walnuts. Season with salt and pepper.

4. In a medium saucepan of boiling water, blanch the mushrooms until just tender, about 2 minutes. Drain, pat dry and slice 1/4 inch thick.

5. Spread the pastry rounds with the puree and arrange the mushrooms, overlapping, on top. Brush with olive oil and bake for 10 minutes, or until hot. Garnish with chives and serve.

WINE: A medium-bodied red with some tannin will contrast with the mushrooms. Consider the French 2000 Mouton Cadet or the Italian 2001 Rocca delle Macie Rubizzo Sangiovese di Toscana.

NOTES : This recipe can be prepared through Step 3 up to 1 day ahead. Wrap the pastry rounds in plastic and refrigerate the onion-walnut puree. Recipe by Jean-Georges Vongerichten, Food & Wine Magazine, November 2003, page 74.
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                      -= Exported from BigOven =-

          Asparagus and Mushroom Salad with Shaved Parmesan

Recipe By: From THE BEST OF GOURMET, 1996. Page 190.
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Gourmet Magazine, Easy, Sauces, Salads

-= Ingredients =-
1 pound Asparagus Medium To Thick ; Trimmed
1/2 pound Mushrooms ; Stems Trimmed Even With Cap
4 ea medium Radishes ; Halved Lengthwise Sliced Thin Crosswise
2 tablespoon Fresh Lemon Juice
2 teaspoon Dijon Mustard
to taste Salt
1/3 cup Extra Virgin Olive Oil
1 ea bunch Watercress ; Coarse Stems Discarded Wash Dry 3 Cup
1/4 pound Parmesan Cheese ; Room Temperature

-= Instructions =-
With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.

In a bowl, whisk together lemon juice, mustard, and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over salad and toss gently. Grind pepper to taste over salad.

Spread watercress on a small platter and top with asparagus salad. With a vegetable peeler shave about half of Parmesan into curls over salad, reserving remaining Parmesan for another use.
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                      -= Exported from BigOven =-

                             Banoffee Pie

This pie, an easy take on toffee with bananas (hence the name), made its debut at The Hungry Monk, a pub in England, in 1972. Toffee can be chilled up to 2 days (cover after 1 hour). Toffee-filled crust can be chilled up to 3 hours.

Recipe By: GOURMET magazine, January 2005, page 45
Serving Size: 8
Cuisine: English
Main Ingredient: Banana
Categories: Gourmet Magazine, Fruit, Desserts

-= Ingredients =-
2 ea 14 ounce Sweetened Condensed Milk
1 ea 9 inch Refrigerated Pie Crust
3 ea large Bananas
1 pint Heavy Cream ; Chilled
1 1/4 tablespoon Light Brown Sugar ; Packed

-= Instructions =-
* Special Equipment: a 9-inch pie plate, preferably deep-dish.

1. Put oven rack in middle position and preheat oven to 425.

2. Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up the side of the pie plate, making sure that foil remains above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden color, about 2 hours and 10 minutes. Remove pie plate from wather bath and transfer toffee to a bowl. Chill toffee, uncovered, until it is cold, about 1 hour.

3. While the toffee is chilling, clean pie plate and bake pie crust in it according to package instructions. Cool pie crust completely in pan on a rack, about 20 minutes.

4. Spread toffee evenly in crust, and chill, uncovered, 15 minutes. Can be prepared ahead to this point. Cover toffee-fille crust after 1 hour.

5. Cut bananas into 1/4-inch-thick slices and pile over toffee.

6. Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.
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                      -= Exported from BigOven =-

                       One Dish Beef Stroganoff

Very easy to make and little washing up!

Recipe By:
Serving Size: 4
Cuisine: Eastern European
Main Ingredient: Beef
Categories: Quick, Fry, Easy, Main Dish

-= Ingredients =-
3/4 pound boneless beef sirloin steak ; 3/4″ thick
1 can (16 oz) Beef broth
2 cups sliced mushrooms
3 cups uncooked medium egg noodles
1/2 cup fat-free sour cream
Fresh ; chopped parsley

-= Instructions =-
Slice beef into very thin strips.

Cook beef in nonstick skillet 5 min., stirring often.

Add broth and mushrooms. Heat to a boil. Stir in noodles. Cover and cook over low heat 10 min. or until noodles are done.

Stir in sour cream and heat through. Garnish with parsley.
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                      -= Exported from BigOven =-

             Garlic Veloute with Croutons and Prosciutto

From CLASSICAL AND CONTEMPORARY ITALIAN COOKING FOR PROFESSIONALS, by Bruno Ellmer, page 104.

Recipe By:
Serving Size: 8
Cuisine: Italian
Main Ingredient:
Categories: Easy, Soup

-= Ingredients =-
1 ounce Butter
8 ounces Leeks ; White Part Only Chopped
12 ounces Onions ; Sliced
4 ounces Celeriac ; Small Dice
10 ea cloves Garlic ; Minced
1 quart Chicken Broth
pinch Salt And Cayenne Pepper
pinch Nutmeg
1 cup Cream ; Hot
LIAISON
2 ea Egg Yolks
1/4 cup Cream
GARNISH
3/4 cup Italian Bread ; Stale Crusts Removed Small Dice
1 ounce Butter
1/2 cup Prosciutto ; Fine Julienne

-= Instructions =-
1. Heat the butter in a 4-quart noncorrosive pot. Cook the leek whites, onions, and celeriac over low heat. Add the garlic and continue to cook a few more minutes. Do not brown the onions.

2. Add the chicken broth and simmer slowly for another 30 minutes. Add the salt, cayenne, and nutmeg. (Can be made ahead to this point. Cover and refrigerate. Slowly reheat until thoroughly warm before continuing.)

3. Puree with an immersion blender (or in a blender) until very smooth. For an extremely velvety texture, strain through a china cap. Reheat and add the hot cream. Adjust the seasonings.

4. Saute the small-diced Italian bread in butter until crisp.

5. Combine the egg yolks and cream in a 2-quart mixing bowl. Add slowly to the cream soup while whisking to achieve a proper emulsion. Add more broth if needed. The veloute should be velvety in texture.

6. Serve the soup topped with the croutons and fine julienne of prosciutto.

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                      -= Exported from BigOven =-

    Jonah Crab Salad with Fresh Salsa, Avocado Cream, Micro-greens

Recipe By: Drew Vogel, www.drewvogel.com
Serving Size: 18
Cuisine: French
Main Ingredient: Crab
Categories: Hors dOeuvres, Appetizers

-= Ingredients =-
~~ AVOCADO CREAM ~~
6 ea large ripe Avocados ; Peeled Pitted Chopped
Juice From 1 Fresh Lemon ; Or 1 Fresh Lime
to taste Salt & Pepper
2 teaspoon Garlic ; Minced
1 cup Heavy Cream
~~ FRESH SALSA ~~
2 pounds Tomatoes ; peeled, seeded, concasse
6 ounces Red Onion ; Chopped
2 tablespoon Garlic ; Minced
3 tablespoon Fresh Cilantro ; Chopped
1 ea Jalapeno Pepper ; Minced
~~ JONAH CRAB SALAD ~~
3 1/2 pounds Lump Crab Meat ; Jonah Crab
1 bunch Fresh Chives ; Snipped
pinch Smoked Paprika
to taste Juice Of One Lemon
4 ounces Micro Greens
~~ LEMON VINAGRETTE ~~
1 ounce Red Onion
1/2 teaspoon Garlic
4 ounces Lemon Juice
1/8 cup Sugar
1/2 teaspoon Celery Seed
1/8 cup Fresh Parsley ; Minced
6 ounces Olive Oil

-= Instructions =-
AVOCADO CREAM:
Combine all ingredients in a food processor fitted with a metal blade. Puree until very smooth. Pass through a fine mesh strainer. Season with salt and pepper.

FRESH SALSA:
Mix tomatoes, onions, garlic, cilantro, and jalapeno to form a salsa. Season with salt & pepper. Salsa should be fairly dry so it holds its shape in the mold.

JONAH CRAB SALAD:
Gently combine crab meat, smoked paprika, and snipped chives and just a little of the lemon juice.

LEMON VINAGRETTE:
Puree onion in food processor, transfer to a small mixer. Add all ingredients except for olive oil. Mix evenly then slowly add the olive oil a little at a time until an emulsion forms. Adjust seasonings and hold for service.

ASSEMBLY:
In a 2-inch ring mold, put a thin layer of the salsa, a layer of the crab (about 3 ounces), and top with avocado cream (smooth with an offset spatula). Unmold. Top with dressed micro greens.

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