1 scallion, minced 2 tbsp butter 3/4 lb mushrooms, sliced 1 tsp paprika 1/2 tsp salt 1/2 tsp pepper 1 1/2 tbsp flour 3/4 cup sourcream Take the sourcream out of the refridgerator. Melt the butter in a skillet. Add the scallion and saute 1 minute. Add the mushrooms and cook 5 minutes. Season with… Continue reading Paprika Mushrooms
Category: Vegetables
Gruyere Rosti with Sour Cream Sauce
1/4 cup sourcream 1 scallion, minced 1/2 ripe tomato, seeded, diced salt and pepper 1 egg 1/4 cup flour 1 lb russet potatoes, peeled and grated 1/3 cup swiss gruyere, grated 1 1/2 tbsp butter Combine the sourcream, scallion,and tomato. Season with salt and pepper. Chill. Combine the egg, flour, potatoes, and cheese. Season with 1/2… Continue reading Gruyere Rosti with Sour Cream Sauce
Stuffed Mushrooms
10 large mushrooms 1/3 cup pepper jack cheese, shredded 1 scallion, minced 1/4 tsp dry oregano 1/4 tsp dry thyme 1 tbsp olive oil 2 tbsp dry white wine 1 clove garlic, minced 1/2 tsp salt cracked pepper Preheat the oven to 350 F and grease a baking dish. Remove the stems from the mushroom caps… Continue reading Stuffed Mushrooms
White Wine Marinated Mushrooms
1/2 cup white wine vinegar 1/2 cup dry white wine 1/2 cup sunflower oil 2 cloves garlic, crushed 1 bay leaf 1 tsp salt 8 peppercorns 1 tsp oregano 1 lb mushrooms, quartered Combine the vinegar, wine,and oil in a large saucepan. Heat until simmering. Add the garlic, bay leaf, salt, peppercorns, oregano, and mushrooms. … Continue reading White Wine Marinated Mushrooms
Carrot and Potato Puree
4 large potatoes,peeled, sliced thin 4 medium carrots, peeled, and diced salt 1/4 cup light cream, scalded 2 tbsp butter sea salt and cracked pepper Put the potatoes and carrots in a saucepan with salted water. Cover and bring to a boil. Simmer until soft for about 15 minutes. Drain well and remove the cover. … Continue reading Carrot and Potato Puree
Colcannon
1 lb potatoes, washed but not peeled 1 lb green cabbage, shredded 1/2 onion, minced 1/4 cup milk 1 tbsp butter 3 oz sharp Cheddar Cheese, grated salt and pepper Boil the potatoes in salted water until they are ver tender, but not mushy. Drain the potatoes, reserving the cooking liquid. Using the potato water,… Continue reading Colcannon
Scalloped Potatoes
5 medium potatoes, washed, and sliced thin 3 tbsp flour 1 tsp salt 1 1/2 cups milk, scalded 2 tbsp butter pepper Preheat the oven to 375 F. Combine the flour and salt. Frease the bottom of a large baking dish. Place 1/3 of the potatoes in the bottom of the dish. Sprinkle with 1/3… Continue reading Scalloped Potatoes
Pan-fried Zucchini Slices
2 zucchini, sliced in thick rounds 1 egg milk 1/2 cup bread crumbs 1 tsp salt 1/2 tsp cayenne 2 tbsp parsley, minced 1/2 tsp dry basil olive oil Beat the egg with a little milk. Combine the crumbs, salt, cayenne, parsley and basil. Dip the zucchini in the egg and then in the crumbs. Heat… Continue reading Pan-fried Zucchini Slices
Braised Endives
4 belgian endives juice of 1/2 a lemon butter 3/4 tsp salt 1/4 tsp pepper 1/4 cup water 1/2 tsp sugar Place the endives in a heavy skillet. Add the lemon juice, 1tbsp butter, salt, pepper, water, and sugar. Cover and boil on medium-low for 20 to 25 minutes Drain and serve with butter.
Sesame Crunch Tofu on Rice
8 oz. firm tofu, pressed, cut into 1/2 inch cubes 2 tbsp soy sauce 1 tbsp sesame oil 1 tbsp fresh ginger, minced 3 garlic cloves, minced 1/4 cup flour 2 tbsp sesame seeds 2 tbsp canola oil 1 cup rice, raw butter salt tamari Combine the soysauce, sesame oil, ginger, and garlic in a… Continue reading Sesame Crunch Tofu on Rice