10 mushrooms juice of half a lemon butter 1 garlic clove, crushed 1 tbsp parmesan, grated 4 tbsp bread crumbs 1 tbsp parsley, minced 1 scallion, green part only, minced salt and pepper 1/4 cup dry sherry Remove the stems from the mushrooms and mince the stems. Sprinkle the mushroom caps with the lemon juice.… Continue reading Sherried Stuffed Mushrooms
Author: David
Beef Stew with Red Wine
2 1/2 lb beef shoulder or shank stew meat, cut in 2" cubes olive oil 1 cup chicken stock 1 1/2 cups dry red wine 1/2 onion, minced 5 garlic cloves, crushed salt and cracked pepper 1/4 cup parsley, minced 1 bay leaf 1 tsp oregano 12 button mushrooms 3 carrots, cut in 1" chunks… Continue reading Beef Stew with Red Wine
Roasted Butternut Squash
1 small butternut squash coarse sea salt and cracked black pepper 5 tbsp olive oil 1/3 of a ciabatta loaf, minced 1 shallot, minced 1/2 tsp dry thyme 1/2 tsp ground coriander 1 scallion, green part only, minced 3 tbsp parmesan, grated 3 tbsp gruyere, grated Peel the squash and then cut it in half. Scoop… Continue reading Roasted Butternut Squash
Korean Daikon Salad
11/2 lb daikon, peeled and julienned 1/2 tbsp kosher salt 1 1/2 tbsp red chili flakes 1/4 cup chives, minced 1 clove garlic, minced 1 tbsp rice wine vinegar 1 tbsp tamari 1 tbsp sesame seeds 1/4 tsp salt 1/4 tsp sugar Toss the daikon with the salt. Let stand 5 minutes. Drain well and… Continue reading Korean Daikon Salad
Grilled Salmon Sandwiches for Two
2 4-6 oz. salmon fillets olive oil salt and cracked pepper 2 thick slices of french or italian bread lettuce lemon juice 1/2 cup mayonnaise 1/2 tbsp capers, drained, minced 1 tsp dijon 1 scallion, green part only, minced 1 tbsp dill pickle, minced Heat the grill. Brush both sides of the fillets with olive… Continue reading Grilled Salmon Sandwiches for Two
Roasted Potatoes with Mornay Sauce
2 lbs potatos butter salt and cracked pepper 3 tbsp flour 2 cups of milk 1/4 cup of parmesan, grated 1/4 cup swiss cheese, grated Parboil the potatoes in their peels for 10-15 minutes. Pre-heat the oven to 375 F. Peel the potatoes and thickly slice them. Lay the potatos in a baking dish. Melt… Continue reading Roasted Potatoes with Mornay Sauce
Poached Eggs on Garlic Toast with Bechamel Sauce
4 eggs 4 thick pieces of french or italian bread, toasted butter 1/2 cup flour 2 1/2 cups milk, heated garlic salt salt pepper paprika cayenne 1 tsp worchestershire sauce Melt 1/4 cup of butter in a small saucepan, not letting it brown. Add the flour and stir until it bubbles. Add all the milk… Continue reading Poached Eggs on Garlic Toast with Bechamel Sauce
Cauliflower with Double Cheese Sauce
1 head of cauliflower, cut into florets salt and pepper 2 tbsp butter 2 tbsp flour 1/4 tsp mustard seeds 1 tsp worcestershire sauce 1 cup milk 3/4 cup gruyere, grated 3/4 cup old cheddar, grated 1 chili pepper, minced 2 tbsp parsley, minced 1 scallion, minced Melt butter in a medium saucepan. Add the… Continue reading Cauliflower with Double Cheese Sauce
Steak with Pepper Sauce
2 Steaks coarse sea salt cracked pepper 1/4 cup vinegar 2 tsp sugar salt and pepper 1/2 cup sour cream 1/4 cup heavy cream 2 tbsp minced fresh dill Whip the heavy cream and then fold into the sour cream. Stir in the dill. Combine the vinegar and the sugar. Beat the vinegar into the… Continue reading Steak with Pepper Sauce
Toasted Nut and Endive Salad
1/4 cup coarsely chopped walnuts 6 small heads belgium endives, washed and separated into leaves 1/4 cup olive oil 2 tbsp balsamic vinegar 1 garlic clove, crushed 1/4 tsp salt 1/4 tsp black pepper Pre-heat the oven to 375 F. Spread the nuts on a baking sheet and toast about 5 minutes. Whisk the olive… Continue reading Toasted Nut and Endive Salad