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
Category: Vegetables
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
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
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
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
Creamy Coleslaw
4 cups red or green cabbage, shredded finely 3 scallions,minced 1 cup light mayonnaise 1 tbsp white vinegar 1 tsp dijon 1 tsp sugar 3/4 tsp salt 1/2 tsp pepper 1/8 tsp cayenne light cream as needed In a large bowl, toss the scallions with the cabbage. Combine the mayonnaise, the vinegar, the dijon, sugar,… Continue reading Creamy Coleslaw
Potato Salad
1 cup sour cream 1/2 cup light mayonnaise 1 tsp salt 1 tsp dried dill 1/2 tsp pepper 2 1/2 lb potatos, cubed, boiled until tender and cooled 1 cup unpeeled cucumber, chopped 1/2 tsp onion salt 1/2 cup diced pickles, drained 1/2 cup diced red radishes Combine the sourcream, the mayo, and the seasonings. … Continue reading Potato Salad
Avocado and Egg with Mousseline Sauce
1 avocado, halved, peeled, pitted 2 eggs 3 egg yolks 2 tbsp warm water 1/3 cup butter, cubed juice of half a lemon 1/2 tsp salt 1/2 tsp cayenne In a double boiler beat the egg yolks with the warm water. Gradually add the butter cubes, beating constantly. Stir in the lemon juice. Season. Beat… Continue reading Avocado and Egg with Mousseline Sauce
Cucumber Salad
1 medium cucumber 1/4 cup sour cream 2 tsp paprika 1 minced scallion, green part only 1 tsp lemon juice salt and cracked pepper Peel and halve the cucumber lengthwise. Scrape out the seeds. Combine the remaining ingredients and spoon into the trough of the cucumber shell. Serve.