• Home
  • About
  • Recipes
  • Entertaining
  • Travel
  • Press

Recipe Doodle

Recipe Doodle

Tag Archives: mushroom

ZUCCHINI NOODLE LASAGNE

15 Sunday May 2016

Posted by Ceri Wilkin in Casseroles, Recipes

≈ Leave a comment

Tags

beef, best, cheese, dinner, easy, healthy, mushroom, prepare in advance

Two of my kids took an incredible Art Mentorship course at Studio Leilani, and near the completion of the sessions, the class was invited to be a part of Artosphere (Arkansas’ Arts and Nature Festival) and to bring the Marionettes they had created to the Frisco Trail to participate in a parade, stopping at specific locations where musicians were playing, to move and dance with the marionettes.

Max with his Marionette

Max with his Marionette

Following our afternoon out on the trail, we gathered around the family dinner table to savor a Zucchini Noodle Lasagne that I had prepared earlier in the day.

ZUCCHINI NOODLE LASAGNE

zucchini noodle lasagne

2 pounds zucchini

1 1/4 pound ground beef

2 cups chopped fresh portobello mushrooms

4 cloves garlic, minced

1 (25-ounce) jar pasta sauce

1 (8-ounce) can tomato sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon fennel seeds, crushed

1 egg, lightly beaten

1 (15-ounce) container ricotta cheese

2 cups shredded mozzarella cheese

Heat broiler. Trim ends off zucchini. Cut zucchini lengthwise into 1/4-inch slices (I used my handy-dandy mandolin). Place on baking sheet and drizzle with olive oil. Broil 5 to 6 inches from heat for 12 to 14 minutes or until lightly browned, turning once.

Reduce oven temperature to 375F. In a large skillet cook beef, mushrooms and garlic until meat is browned. Remove from heat. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds.

In a bowl, combine egg and ricotta cheese.

Spread one cup of meat sauce in a 13-by-9-inch baking pan. Top with zucchini slices to cover. Spoon half of ricotta mixture on zucchini, use back of spoon to lightly spread over zucchini. Sprinkle with 3/4 cup of the mozzarella. Top with half the remaining sauce. Repeat layers, ending with sauce.

Bake, uncovered, 20 minutes. Sprinkle with remaining cheese. Bake 10 to 15 minutes or until cheese is melted. Let stand 10 minutes before serving.

Enjoy!

 

CORN SOUP WITH POTATOES AND SMOKED HAM and CELERY ROOT SOUP WITH MANDARIN RELISH TOASTS and ROASTED BUTTERNUT SQUASH AND GOLDEN BEET SOUP and MIXED MUSHROOM SOUP

11 Wednesday Feb 2015

Posted by Ceri Wilkin in Recipes, Soup

≈ Leave a comment

Tags

baguette, beet, butternut squash, celery root, corn, crimini, golden, ham hock, leek, mandarin, mushroom, mustard seed, oyster, port, portobello, potato, red wine, roasted, shiitake, tarragon, watermelon radish

I am endeavoring to have a good attitude about the remains of winter – now that the glow and fun of the holidays are well behind us.

There is definite beauty in this chilly season, the landscape is peaceful and tranquil in its dormancy, and the bare trees offer a change in scenery – an opening that allows for views that are unseen when covered in leaves.

There is still sufficient time to enjoy bundling ourselves in cozy, cold weather clothing, and to fully appreciate the warmer, heartier, comforting foods of this crisp time.

CORN SOUP WITH POTATOES AND SMOKED HAM

corn soup with potatoes and smoked ham

1/4 cup lard

1 1/2 cups diced smoked ham steak

1 cup chopped onion

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

2 garlic cloves, minced

2 cups fresh corn kernels

1 (10-ounce) smoked ham hock

1 medium potato, peeled and cut into 1-inch pieces

5 cups water

Melt lard in a heavy large pot over high heat. Add ham steak, onion, both bell peppers, and garlic, sauté until vegetables are tender, about 10 minutes. Add corn and stir 5 minutes. Add ham hock and potato, then 5 cups of water, bring to a boil. Reduce heat to medium-low, simmer partially covered for 1 hour. Remove ham hock. Season soup to taste with salt and pepper.

Enjoy!

Recipe adapted from Bon Appetit, May 2006

www.bonappetit.com/recipes

CELERY ROOT SOUP WITH MANDARIN RELISH TOASTS

celery root soup with mandarin relish toasts

1 tablespoon unsalted butter

1 leek, white and tender green parts only, thinly sliced

1 1/2 pounds of celery root, peeled and cut into 1-inch cubes

2 cups chicken broth

1 cup water

1/4 cup cream

salt and freshly ground white pepper

2 mandarins

1 shallot, finely diced

1/2 teaspoon white wine vinegar

1/4 teaspoon yellow mustard seeds

1/2 teaspoon minced tarragon

1/2-inch thick baguette toasts

Heat oven to 350F. In a saucepan melt the butter. Add the leek and cook over moderately low heat, stirring, until softened. Add the celery root, broth and water. Bring to a simmer, cook until the celery root is tender, 20 minutes. Puree the soup in a blender (or use an immersion blender), return to the saucepan and stir in the cream. Season with salt and pepper.

Meanwhile, remove the peel and white pith from the clementines. Working over a skillet, cut between the membranes to release the sections. Squeeze the juice from the membranes into the skillet, add the shallot, vinegar and mustard seeds. Cook over moderately high heat, stirring, until most of the juice has evaporated and the fruit has started to break down, 2 minutes. Let the relish cool to room temperature. Stir in the tarragon and season with salt. Spread the relish over the toasts and serve with the soup.

Enjoy!

Recipe adapted from Food and Wine, January 2009

www.foodandwine.com/recipes

ROASTED BUTTERNUT SQUASH AND GOLDEN BEET SOUP

roasted butternut squash and beet soup

1 butternut squash, peeled, seeded and cut into 1/2-inch cubes

2 golden beets, greens removed, scrubbed well and quartered

1 onion, coarsely chopped

3 garlic cloves

3 tablespoons of olive oil

2 cups chicken broth

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

Assorted garnishes, such as sliced lemon, cucumber, watermelon radish

Heat oven to 400F. On a large baking sheet, spread squash, beets, onion and garlic in a single layer, toss with olive oil. Roast until tender, 40 to 50 minutes. Let cool slightly, about 10 minutes. Transfer vegetables and any accumulated juices to a blender (or use an immersion blender), add broth, salt and pepper. Blend until smooth, thinning with more broth or water as necessary. Divide among bowls and garnish as desired.

Enjoy!

Recipe adapted from Self, January 2015

www.self.com/body/recipes/

MIXED MUSHROOM SOUP

mixed mushroom soup

9 tablespoons unsalted butter

1 cup finely chopped shallots

8 ounces portobello mushrooms, finely chopped

8 ounces crimini mushrooms, finely chopped

8 ounces shiitake mushrooms, stemmed, finely chopped

8 ounces oyster mushrooms, finely chopped

8 ounces button mushrooms, finely chopped

2 cups red wine

1 cup tawny Port

3 teaspoons chopped fresh thyme, divided

1 teaspoon chopped fresh rosemary

8 cups chicken broth

1 cup chilled cream

Melt butter in a heavy large pot over medium heat. Add shallots and sauté until tender and golden, about 3 minuets. Add all mushrooms and sauté until tender, about 10 minutes. Add wine, Port, 2 teaspoons of thyme and rosemary, increase heat to high. Simmer until almost all liquid has evaporated, about 10 minutes. Add chicken broth, simmer until reduced to 9 cups, about 12 minutes. Cool slightly. Working in batches, puree soup in blender until smooth (or use an immersion blender). Return to pot. Season with salt and pepper.

Combine cream and remaining 1 teaspoon of thyme in a large bowl. Whisk until soft peaks almost form. Ladle soup into cups or small bowls, top with cream and serve.

Enjoy!

Recipe adapted from Bon Appetit, January 2005

www.bonappetit.com/recipes

SHRIMP ON SUGARCANE and BLT BITES and CREAMY WILD MUSHROOM AND GOAT CHEESE CUPS and HOT ARTICHOKE DIP

31 Saturday Jan 2015

Posted by Ceri Wilkin in Appetizers, Recipes

≈ Leave a comment

Tags

artichoke, bacon, BLT bites, dip, goat cheese, hot, mushroom, phyllo shells, pimento cheese, shrimp, sugarcane, Super Bowl, tomato

The Super Bowl is consistently the most watched sporting event in the world!! The outstanding advertisements, the championship game between the top professional football teams in the country and the spectacular half time show are talked about and anticipated, as much as the food that will be served at the numerous nationwide parties.

Entire websites, magazine articles and newspaper food sections are dedicated to throwing the very best Super Bowl party with the most fabulous football fare.

SHRIMP ON SUGARCANE

shrimp on sugarcane

4 garlic cloves, coarsely chopped

3 tablespoons sugar

2 shallots, coarsely chopped

1/4 cup fish sauce

3 tablespoons fresh lime juice

1 teaspoon freshly ground pepper

2 tablespoons lemongrass paste

1/4 cup vegetable oil, plus more for brushing

24 jumbo shrimp, shelled and deveined

12 sugarcane swizzle sticks

3 tablespoons chopped peanuts

3 tablespoons coarsely chopped cilantro

In a food processor, combine the garlic, sugar, shallots, fish sauce, lime juice and pepper. Add the lemongrass and the 1/4 cup vegetable oil, process to a puree. Arrange the shrimp in a large, shallow glass dish in a single layer and pour the marinade on top, turn the shrimp to coat thoroughly. Cover and refrigerate for 2 hours.

Light a grill (or the broiler on in the oven). Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off most of the marinade. Working with the shrimps natural curl, use a small sharp knife to make 2 slits – one near the tail and one near the head. Thread a sugarcane stick through the slits, the shrimp should lie flat. Repeat with remaining shrimp.

Grill the shrimp over a hot fire (or under the broiler), brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side. Transfer the shrimp to a platter and sprinkle the peanuts and cilantro on top.

Enjoy!

Recipe adapted from Food & Wine, June 2006

www.foodandwine.com/recipes

BLT BITES

BLT BITES

1 pint small gourmet tomatoes, cut in half

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Pimento Cheese Filling

6 slices bacon, cooked and cut into 1-inch pieces

arugula leaves

Using a small knife, carefully cut out centers from both halves of each tomato, discard centers. Sprinkle inside of each tomato half with salt and pepper. Pipe about 1 teaspoon of Pimento Cheese Filling into each tomato half, top with 1 piece of bacon and 1 arugula leaf.

PIMENTO CHEESE FILLING

2 (8-ounce) packages extra-sharp cheddar cheese, shredded and divided

4 ounces cream cheese, softened

1/4 cup mayonnaise

1 (12-ounce) jar roasted red peppers, drained and chopped

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground red pepper

1/2 teaspoon Tabasco sauce

1/2 teaspoon Worcestershire sauce

In the work bowl of a food processor, combine half of the shredded cheddar, cream cheese and mayonnaise, process until combined. Add peppers, and process until combined. Add sugar, salt, black pepper, red pepper, Tabasco and Worcestershire sauce, processing until smooth. Stir in remaining cheddar cheese.

Enjoy!

Recipe adapted from Entertain, Decorate Celebrate Magazine

www.celebratemag.com/

CREAMY WILD MUSHROOM AND GOAT CHEESE CUPS

creamy wild mushroom and goat cheese cups

2 tablespoons olive oil

1/2 cup chopped shallots

2 tablespoons fresh sage

salt and freshly ground black pepper

1 pound mixed mushrooms (such as shiitake, cremini and oyster), chopped

1 1/2 tablespoons minced garlic

1/3 cup sherry

1 teaspoon soy sauce

3 tablespoons sour cream

3 tablespoons half-and-half

1/4 cup goat cheese

2 (2.1 ounce) packages mini phyllo shells

2 tablespoons chopped fresh chives

Heat a large skillet over medium-high heat. Add oil to pan, swirl to coat. Add shallots, and sauté 1 minute. Add sage, salt and pepper to taste, and mushrooms, sauté 4 minutes. Add garlic, and sauté until mushrooms are lightly browned and liquid almost evaporates (about 5 minutes). Stir in sherry and soy sauce, cook for 30 seconds or until liquid almost evaporates. Place mushroom mixture in a medium bowl. Season with salt and pepper, stir in sour cream, half-and-half, and goat cheese. Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with fresh chives.

Enjoy!

Recipe adapted from Cooking Light, December 2012

www.cookinglight.com/

HOT ARTICHOKE DIP

hot artichoke dip

Heat oven to 400F. Place 2 garlic cloves, a 14 ounce can of artichoke hearts, drained and coarsely chopped, and 2 chopped green onions in a food processor, process until chopped. Add 1/3 cup grated parmesan, 1/3 cup mayonnaise, 1/4 cup cream cheese, zest from 1 lemon, 1 tablespoon fresh lemon juice, and 1/4 teaspoon crushed red pepper, process until almost smooth. Spoon mixture into a dish coated with cooking spray. Bake for 15 minutes.

Enjoy!

Recipe adapted from Cooking Light, January/February 2013

www.cookinglight.com/

 

POT ROAST WITH CREAMY MUSHROOM GRITS

16 Sunday Nov 2014

Posted by Ceri Wilkin in Beef, Recipes

≈ Leave a comment

Tags

bacon, balsamic vinegar, chuck roast, grits, leeks, mushroom, pot roast, red wine

Although it was great fun to feed my Bookclub ladies, I also wanted to make sure my family sat down to a delicious dinner. Before I started preparing appetizers, I put a Pot Roast into the slow cooker, and just prior to my company arriving, I made the mushroom grits, enabling me to serve a warm and nourishing dinner to my husband and children.

POT ROAST WITH CREAMY MUSHROOM GRITS

pot roast with creamy grits

2 leeks

4 thick bacon slices

3 to 4 pound, boneless chuck roast, trimmed

2 teaspoons freshly ground black pepper

1 1/2 teaspoons salt

2 tablespoons olive oil

3 garlic cloves, minced

1/3 cup light brown sugar

1 cup red wine

1/3 cup balsamic vinegar

1 pound of carrots, cut into 4-inch sticks

1 pound of parsnips, cut into 4-inch sticks

1 cup chicken broth

1 tablespoon cornstarch

Creamy Mushroom Grits (recipe to follow)

fresh parsley, to garnish

Remove and discard root ends and dark green tops of leeks. Cut in half lengthwise and rinse under cold running water. Place in a lightly greased 5 to 6 quart slow cooker.

Cook bacon in a skillet over medium heat, 6 to 8 minutes, or until crisp. Remove bacon, drain on paper towels, reserving 3 tablespoons of hot drippings in skillet. Chop bacon.

Sprinkle roast with salt and pepper. Add olive oil to drippings in skillet. Place roast in the skillet and cook over medium-heat 2 to 3 minutes on each side, or until browned. Transfer roast to slow cooker, reserving 1 tablespoon of drippings in the skillet.

Add garlic to the drippings, and sauté 30 seconds. Add brown sugar, stirring until sugar melts. Add wine and balsamic vinegar, and cook for 2 minutes, stirring to loosen particles from bottom of skillet. Pour mixture over roast, and top with carrots and parsnips.

Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork. Transfer roast to a cutting board, cut into large chunks. Transfer roast and vegetables to a platter, and keep warm. Skim fat from juices in slow cooker, and transfer juices to a 2-quart saucepan. Add broth and bring to a boil over medium-high heat. Stir together cornstarch and 2 tablespoons of water in a small bowl until smooth, add to pan, stirring until blended. Boil for 1 minute. Add salt and pepper to taste. Serve gravy with roast and vegetables over Creamy Mushroom Grits. Top with chopped bacon.

CREAMY MUSHROOM GRITS

Melt 1/4 cup butter in a medium skillet over medium-high heat, add 7 ounces of shitake mushrooms, stemmed and sliced. Saute for 3 to 4 minutes or until mushrooms begin to brown. Prepare 1 cup of quick-cooking grits according to package directions. Stir in 1/2 cup freshly grated parmesan cheese, 1 teaspoon of salt and 1/2 teaspoon freshly ground black pepper. Stir in mushrooms and 1/4 cup chopped parsley.

Enjoy!

Recipe adapted from Southern Living, December 2013

www.southernliving.com/food

RIGATONI WITH MEATY MUSHROOM BOLOGNESE

05 Sunday Oct 2014

Posted by Ceri Wilkin in main, Pasta, Recipes

≈ Leave a comment

Tags

beef, beer, brothers visit, carrot, family, mushroom, parmesan, rigatoni, tomatoes, zucchini

Our visitors were due to arrive on Friday, right before lunch, and of course I had the entire afternoon and evening planned out. Unfortunately, a disgruntled employee set a fire, that crippled the Chicago Air Control System, resulting in flights being disrupted Nationwide! So my brother and his family were terribly delayed – flying on the red-eye from Las Vegas to Atlanta, to New Orleans, back to Atlanta and finally up to Northwest Arkansas. It was past 11pm when they arrived in our little part of the world, and I was exhausted just hearing about their long day of travel. So my busy plans were put on hold, and instead, we had a glass of wine on the back porch and headed to bed. I had planned rather more of an elaborate meal for their first night in town, but as they had eaten dinner in one of the numerous airports they had visited, I ended up throwing together a quick pasta dish for our family – and saving the feast for another, less tiresome night.

RIGATONI WITH MEATY MUSHROOM BOLOGNESE

meaty mushroom rigatoni

6 ounces uncooked rigatoni

1 tablespoon olive oil

1 pound ground beef

2 carrots, scrubbed and cut into small dice

1 red onion, chopped

1 (8-ounce) package of mushrooms, sliced

1 zucchini, cut into small dice

salt and freshly ground black pepper to taste

8 garlic cloves, minced

1 (14.5 ounce) can diced tomatoes, undrained

3 tablespoons tomato paste

1 bottle amber beer

1/2 teaspoon crushed red pepper

1 ounce parmesan cheese, grated (I always add more)

Cook pasta according to package directions, drain and keep warm.

Heat a large skillet over medium-high heat. Add olive oil, swirl to coat. Add beef, cook 2 minutes or until browned, stirring to crumble. Add carrot, onion and mushrooms, saute 5 minutes or just until tender. Stir in zucchini, salt and pepper and garlic, cook 4 to 6 minutes or until vegetables are tender, stirring occasionally.

Add tomatoes, tomato paste, beer and crushed red pepper to pan, bring to a boil. Reduce heat to medium low, cover and simmer 8 minutes or until slightly thickened, stirring occasionally. Remove from heat, season as desired with salt and pepper. Divide pasta among bowls, top each serving with sauce and sprinkle with parmesan cheese.

Enjoy!

Recipe adapted from Cooking Light, December 2013

Dinner Menu At The Cabin

23 Friday May 2014

Posted by Ceri Wilkin in Dessert, Entrées, Recipes, Soup

≈ 2 Comments

Tags

cabin, coon hunt, fennel, fig, ginger, lamb, menu, mushroom, pine nut, pumpkin, shanks, Soup, tart, white port

We were fortunate to be invited to spend the night in the middle of the woods – although close to home, it felt like a world away. We were “warned” it was very basic, no electricity or hot water – and the guys were planning to go coon hunting once the sun went down.

I packed my book, left out the high heel shoes, and was very excited to cook and provide dinner for the group. I planned for the menu to be rustic, to equal our accommodations, and our friends offered the refined fun of wine pairings for each course.

The fire burning in the hearth, the gently lamp light and the company and conversation was warm and cozy. It was a peaceful, beautiful evening, and my husband and I took full advantage of the hiking trails around the property the next morning.

The beautiful cabin

Treasures inside the Cabin

Wild Mushroom Soup with White Port 

Paired with a 2012 Schug Sonoma Coast Pinot Noir

8 tablespoons butter, room temperature

4 shallots, chopped

3 1/2 to 4 cups of dried wild mushrooms (I used porcini, lobster, wood ear and oyster)

4 cups fresh mushrooms, sliced

2 cups white port wine

3 cups chicken stock

2 tablespoons flour

2 cups cream

salt and pepper to taste

fresh chopped parsley

Soak dried wild mushrooms in hot chicken stock for an hour. Strain, save liquid and chop mushrooms.

Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.

Add port wine and reduce liquid again until most of it is gone. Add in flour (I mix it with a little water or broth first). Stir well. Add saved mushroom liquid, cook for half and hour at a low simmer.

Add in cream and bring just to a boil then to turn to low and simmer for half and hour.

Blend using an immersion blender to the consistency of your choice.

Add salt and pepper to taste, divide among bowls and top with parsley.

Enjoy!

Recipe adapted from The Dining Guide. February 2014

www.nwaonline.com/dining/‎

Braised Lamb Shanks with Tomato and Fennel

Paired with a 2008 Bell Sierra Foothills Syrah

4 lamb shanks

1/2 cup flour

4 tablespoons olive oil

2 tablespoons unsalted butter

2 onions, peeled and cut in half, then sliced 1/4 inch thick

1 leek, sliced into 1/4 inch half moons

4 garlic cloves, minced

1 cup red wine

2 cups chicken stock

1 (28 ounce) can peeled whole tomatoes, drained

2 tablespoons tomato paste

1 tablespoon fresh thyme leaves

2 dried bay leaves

2 fennel bulbs, cut into half and sliced 1/4 inch thick

Heat oven to 375F.

Season lamb all over with salt and pepper. Place flour in a shallow bowl. Dredge lamb in flour, turning to coat evenly, shake off excess. Heat oil and butter in an 8 quart dutch oven, over medium heat. Working in 2 batches, cook until shanks are well browned, about 5 minutes per side. Transfer shanks to a large plate, drain off all but 2 tablespoons of fat.

Place dutch oven over medium heat, add onions and leek, and sauté until they are lightly browned, about 6 minutes. Add garlic, cook 4 minutes more. Add red wine, scraping up any browned bits with a wooden spoon. Return shanks to the dutch oven, and add chicken stock, tomatoes, tomato paste, thyme and bay leaves. Bring to a boil, cover and place in oven. Braise for 2 hours, add fennel and cook for 30 minutes longer.

Using a slotted spoon, transfer shanks and vegetables to a large bowl. Using a ladle, skim fat from surface of cooking liquid, cook over medium heat until liquid is thickened, 5 to 7 minutes. Return shanks and vegetables to pan, cook until heated through. Remove from heat and season with salt and pepper.

Enjoy!

Spiced Pumpkin, Fig, Pine Nut and Ginger Tart

Paired with a non-vintage Bell North Coast Brut

300 grams of pumpkin, peeled and cut into 1.5 cm dice

2 teaspoons pumpkin pie spice

1/4 cup brown sugar

2 teaspoons chopped crystallized ginger

110 grams unsalted butter, melted

200 grams of ginger cookies

6 dried figs, stems removed, sliced

1/4 cup pine nuts, lightly toasted

LEMON VANILLA CREAM

2 lemons, zest and juice

2 tablespoons sugar

1 tablespoon vanilla bean paste

100 grams of mascarpone

150 mills of chilled cream

Heat oven to 170C.

Combine pumpkin, spice, sugar, ginger and 30 grams of the butter, place on a lined cookie sheet and bake until pumpkin is tender.

Crumb ginger cookies in a food processor, and remaining butter and mix again briefly. Press into a tart tin and refrigerate.

Tip pumpkin into a bowl with figs and pine nuts and stir until combined. Spoon mixture into tart case and bake until golden, about 20 minutes. Cool for 15 minutes before removing from tin.

Serve with lemon vanilla cream.

LEMON VANILLA CREAM

Place lemon juice and zest in a small pan with sugar and vanilla. Bring to the boil then simmer to a thickish syrup. Cool before mixing with mascarpone. Whisk cream to soft peaks and gently stir into mascarpone mixture.

Enjoy!

Recipe adapted from New Zealand House and Garden

nzhouseandgarden.co.nz/‎

MUSHROOM AND RED PEPPER CROSTINI

01 Sunday Sep 2013

Posted by Ceri Wilkin in Appetizers

≈ Leave a comment

Tags

bunapi, crostini, mushroom, roasted red pepper, white beech

I love to discover foods I haven’t tried or heard of before. Just one of the many reasons I revel in travel, and appreciate eating at some of the more adventurous local restaurants – there may be ingredients in a dish I haven’t heard of before and I am always curious, and ask about them, and taste them.
We took a family trip to Eureka Springs over a recent weekend, and after a day of eating, Flea Marketing and sock shopping (my daughters request), my husband stopped at the local supermarket so I could run in and pick up a couple of things I needed to cook dinner back at our lake cottage. While in the produce section, I noticed a mushroom I hadn’t ever seen before –  Bunapi, also known as White Beech – an adorable cluster of small, delicate white caps. I bought a package to experiment with, and found this crostini recipe, where they are paired with rich roasted red peppers, and creamy Brie cheese, to be especially enjoyable.

MUSHROOM AND RED PEPPER CROSTINI

1/2 loaf of French bread, cut into 1/2 inch slices
1 tablespoon olive oil
1 package of White Beech (Bunapi) mushrooms, ends trimmed and mushrooms pulled apart
4 ounces of jarred roasted red bell peppers, sliced into thin strips
1 Brie cheese round, cut into wedges

Heat a frying pan over medium-high heat. When hot, swirl in the olive oil. Add the mushrooms and the red bell peppers and saute for 4 to 5 minutes, until the mushrooms are tender. Season to taste with salt and freshly ground black pepper.
Turn the broiler on. Arrange the bread slices on a baking sheet and drizzle with olive oil. Toast the bread for 3 to 4 minutes, until the tops are golden brown.
Place a wedge of Brie on top of each toast and return to the oven for 1 to 2 minutes to let the cheese melt just slightly. Remove from the oven, top each toast slice with the mushroom and bell pepper mixture.
Enjoy!

Recipe adapted from the Hokto Kinoko Website
http://www.hokto-kinoko.com/?p=345#more-345

GARAM MASALA DEVILED EGGS and MUSHROOM STRATA and BAKED HAM WITH HONEY APRICOT GLAZE

01 Monday Apr 2013

Posted by Ceri Wilkin in Appetizers, Breakfast & Brunch, Recipes

≈ Leave a comment

Tags

apricot, baked, deviled eggs, dinner, Easter, garam masala, glaze, ham, honey, lunch, mushroom, strata

Happy Easter!!

GARAM MASALA DEVILED EGGS

6 eggs
4 tablespoons mayonnaise or to taste
1 to 2 teaspoons garam masala
1/4 teaspoon ground red pepper
salt and freshly ground black pepper to taste
smoked paprika
chives

Place eggs in a saucepan with enough cold water to cover by 1 inch.
Bring to a boil and immediately remove from heat. Let stand 10 minutes. Transfer eggs to a bowl filled with cold water, to cool completely.
Once cool, remove shells. Cut each egg in half lengthwise and remove the yolks to a bowl.
Mash yolks with mayonnaise, garam masala, red pepper, salt and pepper.
Spoon or pipe mixture into egg whites, dividing mixture evenly. Sprinkle with paprika and top with chopped chives.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, April 2012
www.arkansasonline.com/news/features/food/

MUSHROOM STRATA

2 pounds of fresh mushrooms, sliced
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped celery
salt and pepper to taste
12 slices of white bread, crusts removed, buttered, and cut into cubes
4 eggs
1 cup milk
3/4 cup mayonnaise
1 1/2 cups grated sharp cheddar cheese
2 cans cream of mushroom soup

Saute vegetables in about 2 tablespoons of olive oil, season with salt and pepper and put into the bottom of a 9 by 13 casserole dish.
Add 10 slices of the cubed bread and mix.
Combine eggs, milk and mayonnaise, season to taste with salt and pepper, and pour over the casserole.
Sprinkle one cup of cheese over the top.
Refrigerate 8 hours or overnight.
Pour the cream of mushroom soup over the top, sprinkle with remaining bread cubes and grated cheese.
Bake at 350F for about 1 hour.
Enjoy!

BAKED HAM WITH HONEY APRICOT GLAZE

1 (5 to 7) spiral sliced, fully cooked smoked ham
1/2 cup honey
3 ounces orange juice concentrate, thawed
3 tablespoons soy sauce
3 tablespoons apricot jam
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Heat oven to 325F.
Place ham on rack in a shallow roasting pan. In a medium bowl, make a glaze by mixing together the honey, orange juice concentrate, soy sauce, apricot jam, nutmeg and cloves. Set aside.
Bake ham for 30 minutes, then pour the glaze over the ham. Bake for 1 hour and 15 minutes, or until internal temperature reaches 140 degrees.
Remove from oven, let stand 5 minutes and serve.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, March 2008
www.arkansasonline.com/news/features/food/

CREAMY ROASTED MUSHROOM SOUP and CARAMEL CREAM PIE

04 Friday Jan 2013

Posted by Ceri Wilkin in Appetizers, Dessert, Soup

≈ Leave a comment

Tags

caramel, cream, creamy, crispy, individual, mushroom, pie, rice, roasted

My husband and I were inspired to gather a group of wonderful people together for dinner.
Two of our guests were local chefs and restaurant owners and I must admit that I felt a little nervous. However, I was excited to see our friends and to give the culinary artists a night out of the kitchen – although I did solicit their advice a time or two while cooking.
I kept the menu simple, and tried to do as much in advance as possible, knowing that a gathering is about spending time together.

CREAMY ROASTED MUSHROOM SOUP

1 pound portobello mushrooms, stemmed, cut into 3/4 inch pieces
1/2 pound shiitake mushrooms, stemmed, cut into 3/4 inch pieces
6 tablespoons olive oil
32 ounces chicken broth
1 1/2 tablespoons butter
1 onion, chopped
3 garlic cloves, minced
1/3 cup marsala
3 tablespoons flour
1/2 to 1 cup cream
3/4 teaspoon chopped fresh thyme

Heat oven to 400F.
Line two baking sheets with foil. Spread mushrooms out on prepared baking sheets, drizzle with oil. Season with salt and pepper, toss to coat.
Cover with foil, bake for 30 minutes, uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly.
Melt butter in a large pot, add onion and garlic and sauté until onion is tender, about 8 minutes. Add marsala and simmer until almost all of the liquid evaporates, about 2 minutes. Add flour, stir 2 minutes. Add broth, cream and thyme. Stir in mushrooms, puree using an immersion blender. Simmer until heated through and slightly thickened, about 10 minutes. Season to taste with salt and pepper.
Enjoy!

Recipe adapted from Bon Appetit, November 2002
www.epicurious.com › recipes & menus

CARAMEL CREAM PIE

CRUST
3/4 cup almond flour
1 cup graham cracker crumbs
2 tablespoons sugar
8 tablespoons butter, melted
CARAMEL PUDDING
1 cup sugar
1/4 cup water
4 cups whole milk
1 teaspoon vanilla extract
1 teaspoon gelatin
1/2 cup cornstarch
1 teaspoon salt
4 egg yolks
CRISPY RICE
1/2 cup sugar
1 tablespoon water
1 teaspoon corn syrup
1/2 teaspoon salt
1 1/2 cups puffed rice cereal
whipped cream for serving

MAKE THE CRUST
Mix together the almond flour, graham cracker crumbs, sugar and butter, until evenly moistened.
Press the crumbs over the bottom of 8 to 10 individual serving dishes.
MAKE THE CARAMEL PUDDING
In a large, heavy saucepan, combine the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves. Cook over moderate heat, undisturbed, until a deep amber caramel forms, about 8 minutes. Remove from the heat. Carefully add 1 cup of the milk, then cook over moderately low heat, whisking gently, until smooth, about 5 minutes.
In a small glass bowl, combine 1/4 cup of the milk with the vanilla, sprinkle the gelatin on top and let stand until softened. In a large glass measuring cup, whisk the remaining 2 3/4 cups of milk with the cornstarch and salt. Pour the milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes. Remove from the heat and whisk in the egg yolks, one at a time. Return the mixture to a boil and cook until thickened once again, about 5 minutes. Whisk in the gelatin mixture.
Gently divide the caramel pudding evenly over the crust. Press plastic on top of the puddings and refrigerate overnight.
MAKE THE RICE TOPPING
Line a baking sheet with parchment paper and coat with cooking spray. In a small, heavy saucepan, bring the sugar, water and corn syrup to a boil over moderately high heat. Lower the heat to moderate and simmer undisturbed until a deep amber caramel forms, about 5 minutes. Remove the caramel from the heat and stir in the salt and rice cereal. Scrape the caramelized cereal onto the prepared baking sheet and let cool for 30 minutes, until it is hardened.
Break the crispy rice into pieces, spread whipped cream on top of individual pies, and top with crispy rice.
Enjoy!

Recipe adapted from Food and Wine, November 2008
www.foodandwine.com/…/caramel-cream-pie-with-crispy-rice-toppi…

Recent Posts

  • LOVELY READERS
  • DELICIOUSNESS REVEALED
  • QUICK AND EASY DINNER FOLLOWING VACATION
  • SARASOTA VACATION WITH FRIENDS
  • SPRING MUSHROOMS

Topics

Appetizers bars and cookies Beef Breads Breakfast & Brunch burgers and sandwiches cakes and cupcakes Celebrations Chicken Cocktails Dessert Dips Eggs Entertaining Entrées Fish Holidays main muffins New Zealand Pasta Pork Recipes Salad Side Dishes Soup Soups and Stews Summer Travel Tuesday Vegetables

Archives

Favorite Food Blogs

  • In Jennie's Kitchen
  • Taste Arkansas

About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

Enter your email address to follow this blog and receive notifications of new posts by email.

Create a free website or blog at WordPress.com.

Cancel
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy