Brie Mushroom Soup

INGREDIENTS
½    stick butter, melted
¼    cup all-purpose flour
3     cups low sodium chicken broth
½    pound crimini mushrooms, halved, sliced
½    pound shitake mushrooms, thinly sliced
1     medium onion, chopped
1     teaspoon dried sage
1     tablespoon garlic powder
8     ounces Brie, skin removed, diced to ½ inch*
½    cup half-and-half
1     tablespoon dry Sherry wine

METHOD

In a small bowl, whisk together the melted butter and the flour. Set aside.

In a large sauce pan, combine the broth, mushrooms, onion, dried sage and garlic powder. Bring to a boil, reduce heat to a low simmer, cover and cook until the mushrooms are tender, about 20 minutes. Put half of the soup and the Brie into a food processor or blender and puree, returning the puree to the sauce pan.

Add the butter/flour mixture and stir it into the soup until it thickens. Remove from the heat and slowly add the half-and-half and the sherry.

Adapted from a recipe in Mr. Food Test Kitchen.

*If you have a hard time skinning the brie, do not worry. The left-over skin will be mostly pureed along with the rest of the soup.

Blueberry Granola Bars

These are similar to the pumpkin granola bars, yet entirely different.

INGREDIENTS
2    cups plain granola, divided
½   cube butter
8    ounces cream cheese
1    basket fresh blueberries, divided
2    eggs
½   cup granulated sugar
¼   cup half-and-half

METHOD

Preheat the oven to 325 F. Grease a square 8x8 inch baking dish. Put 1 cup of the granola into a food processor or blender and process until crumbly. Pour this into a large mixing bowl. Melt ½ cube of butter and pour it into the processed granola. Mix thoroughly and then put this mixture into the prepared baking dish, pressing it down and flattening it against the bottom of the dish.

Cut the cream cheese into chunks and put it into a food processor. Add ½  of the blueberries, the eggs, sugar and half-and-half. Process to a thick creaminess and then pour this over the crust in the prepared baking dish. Add the remainder of the blueberries evenly into the cream cheese layer, pressing them into the mixture.  Next, sprinkle the remaining granola evenly over the cream mixture.

Bake for about 25 minutes, remove from the oven and allow it to cool completely before serving. Refrigerating overnight is also a possibility.

Inspired by a recipe from Brooke McLay at The Good Stuff

Burgundy Mushrooms

I’m sorry. They were so good, we ate them all before I remembered I needed a photo. The next time, I will get a photo. They just look like reddish mushrooms, that’s all.

INGREDIENTS

½   pound small button mushrooms, white or Crimini
1    cup good red wine

1    cup chopped onion or leek

1    cup chicken or vegetarian broth
2    tablespoons butter
2    teaspoons good balsamic vinegar
1    touch of pepper (optional)

METHOD

Place all the ingredients into a medium sauce pan and bring to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes. Remove the mushrooms with a slotted spoon and allow them to cool before serving. They can be refrigerated overnight if you desire.

Now, for the broth. Place it into a blender and puree. Add a small amount of cream or half-and-half and a small amount of sherry and enjoy your red wine soup. Next time, I will figure out how to make a sauce for the mushrooms.

Based on a recipe from Mr. Food Test Kitchen

 

Eggplant Caponata

INGREDIENTS       
¾         pound eggplant, peeled and cut into ½ inch dice*
            salt
2          tablespoons golden raisins
2 ½      tablespoons olive oil, divided
1          small white onion, finely diced
1          celery rib, finely diced ( ½   cup)
½         red bell pepper, seeded and diced to ½ inch
4          cloves garlic, minced
½         jalapeno pepper, seeded and minced
1          tablespoon tomato paste
1          medium tomato, cut into ½ inch dice
½         cup pitted, chopped green olives
1          tablespoon capers, drained, rinsed, drained

½         tablespoon sherry vinegar*

METHOD

In a colander, sprinkle the eggplant with the salt and let it stand for about 30 minutes. Squeeze out any excess water, reserve. Meanwhile, in a small bowl, soak the raisins in hot water for 10 minutes until they are plump. Drain and reserve.

In a medium sauce pan over medium heat, add 1 ½ tablespoons olive oil, onion and celery. Cover and saute for 4 to 5 minutes until softened. Add the red pepper, garlic and jalapeno and continue cooking until they are softened, about 4 to 5 minutes. Add the tomato paste and cook, stirring for 1 minute. Add the tomatoes, olives, capers, reserved raisins, and sherry vinegar and cook, stirring occasionally about 5 minutes. Remove from the heat and transfer to a large bowl.

In a large skillet, add 1 tablespoon olive oil and heat until shimmering. Add the eggplant and reduce the heat to medium. Cook the eggplant, stirring occasionally, until it is browned all over, about 4 to 5 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the eggplant is very tender, about 3 to 4 minutes. Add the vegetables, mix well, and cook for 2 minutes. Remove from the heat and let it cool to room temperature before serving.

*Notes: If using white eggplant, the salt treatment is not necessary. Just peel the eggplant and dice. If you do not have sherry vinegar, use ½ tablespoon of Sherry and ½ tablespoon of white wine vinegar instead.

Pasta Vegetable Salad

INGREDIENTS
5    ounces dried rotini pasta or similar
1    red bell pepper, seeded, cut to ½ inch dice
3    cups broccoli florets (1 small head)
½   cup chopped red onion
¼   cup chopped fresh basil
¼   cup pine nuts, plain or toasted
4    ounces crumbled feta cheese
2    tablespoons honey
2    tablespoons olive oil
2    tablespoons white vinegar

METHOD

Cook the pasta to package directions for al dente, drain and set aside to cool. Steam the broccoli for 6 to 7 minutes until tender-crisp, drain; place into cold water to stop the cooking; drain and set aside.

In a large salad bowl, combine the pasta, bell pepper, broccoli, onion, basil and pine nuts. Sprinkle with the feta cheese. In a small bowl, whisk together the honey, oil and vinegar. Serve at room temperature or refrigerate for 30 minutes to serve cold. Dress the salad just before serving with the honey, oil and vinegar dressing

Sherried Mushrooms and Sausage

INGREDIENTS
2    sausages, pre cooked (4-5 ounces total)
8    ounces Portobello or Crimini mushrooms
3    cloves garlic
2    tablespoons olive oil
½   cup Emile’s sherry or equivalent
1    baguette
      sour cream

METHOD

Remove the outer skins from the sausages and cut into ½ inch slices. Place these into a food processor and pulse until they resemble hamburger. Remove to a mixing bowl. Wash and de-stem the mushrooms, cut into quarters and place into the same food processor. Pulse until they are coarsely ground. Remove and add to the medium mixing bowl.

Clean the garlic, cut into slices and add to the food processor. Pulse until minced and set aside. In a medium frying pan, over medium-low heat, add the olive oil, swirling to coat. Add the sausage, stir and cook for 2 to 3 minutes. Add the mushrooms and stir and cook for 4 to 5 minutes. Add the garlic and cook for 1 minute.

Add the sherry, stir around and scrape up any brown bits. Continue to cook until all the wine has been absorbed or evaporated, 3 to 4 minutes. Remove from the heat  

Slice the baguette crosswise into 10 to 12 slices, ½ inch wide. Place these on a baking sheet and broil until just beginning to brown. Remove from the oven and allow them to cool. Butter each slice thickly with sour cream, add a scoop of mushroom mixture, flatten it with the spoon or your fingers and they are ready to serve.

Or, cut off 4 inches of the baguette, slice it lengthwise, butter both halves with the sour cream and add scoops of the mushroom filling for a sandwich you won’t soon forget.

Pumpkin Granola Bars

INGREDIENTS
1 ½  cups granola
1 ½  cups vanilla wafers
1    cube butter
6-8  ounces soft cream cheese
1    cup pumpkin puree
2    eggs
2    teaspoons ground cinnamon
¼   cup brown sugar
¼   cup half-and-half

METHOD
Preheat the oven to 325 F. Grease a square 8x8 inch baking dish. Place the granola in a food processor or blender and process until crumbly. Pour into a large mixing bowl. Place the vanilla wafers into the food processor or blender and process to a powder. Mix them with the processed granola.

Melt a cube of butter and pour it into the granola/wafer mix. Mix thoroughly and then put half of this mixture into the prepared baking dish, pressing it down and flattening it against the bottom of the dish.

Cut the cream cheese into chunks and put it into a food processor. Add the pumpkin, eggs, cinnamon, sugar and half-and-half. Process to a thick creaminess and then pour this over the crust in the prepared baking dish. Jiggle the dish to assure it is evenly distributed and then sprinkle the remaining granola/wafer evenly over the pumpkin mixture.

Bake for about 25 minutes, remove from the oven and allow it to cool completely before serving. Refrigerating overnight is also a possibility.

Red Beans and Rice

INGREDIENTS
1     pound Andouille sausage
1     tablespoon olive oil
1 ½   cups chopped white onion
1 ½   cups chopped poblano chile
1     cup chopped celery
2     tablespoons chopped fresh thyme or 1 tablespoon dried
10   cloves garlic, minced
1     bottle (12 ounce) lager beer
1     cup low sodium chicken broth
½    teaspoon cayenne pepper (optional)
2     cans (15 ounces) red kidney beans
3     bay leaves
½    cup thinly sliced green onions, divided
2     tablespoons cider vinegar
3     cups hot cooked long grain white rice

METHOD

Cut the sausages cross-wise into ¼ inch slices. Heat a large skillet over medium heat and add the olive oil. Add the sausage and cook for 6 minutes or until browned. Add the onions, chile, celery, thyme and garlic. Cook for 5 minutes and add the beer; bring to a boil and scrape up the brown bits from the bottom of the pan.

Add the broth, pepper, beans and bay leaves. Bring to a boil, lower heat to slow simmer, cover and cook for 20 minutes. Take off the heat, discard the bay leaves and add half of the green onions and vinegar. Mix in the rice and allow it to sit for a few minutes to absorb all the liquid. To serve, sprinkle with the remaining green onions and a bit of chopped flat-leaf parsley.

Based on a recipe in Cooking Light magazine.

Eggplant Casserole

INGREDIENTS
1    eggplant, about 1 pound, purple or white
4    tablespoons olive oil
4    stalks celery, diced to ½ inch
1    red bell pepper, diced to ½ inch
1    medium onion, diced to ½ inch
2    cloves garlic, minced
½   cup chopped fresh basil or 1 tablespoon dried
1    cup grated Parmesan cheese
½   cup heavy cream or half and half
½   cup bread crumbs, Italian seasoned
or
½   cup plain breadcrumbs and
2    teaspoons dried oregano
2    teaspoons dried sage

METHOD

Preheat the oven to 375 F. Peel the eggplant and cut it into ½ inch dice. Choose a large skillet capable of being put into the oven and put it over medium-high heat. Add the olive oil and the celery. Cook and stir the celery for about 3 to 4 minutes and add the eggplant, red bell pepper, onion and garlic. Cook and stir for 3 to 4 minutes and add the basil.

Remove from the heat and add the cheese, cream and bread crumbs. Mix well until combined and place the skillet into the oven. Cook for 15 minutes until well heated. Remove carefully – the handle will be really hot – and serve immediately. I’ve been told it goes well with lamb.

Adapted from a recipe by Emeril Lagasse

Jelled Raspberries

INGREDIENTS
½    cup cold water
2     envelopes unflavored gelatin
3 ½   cups sweetened black current
         or cran-raspberry juice*
2    tablespoons sugar*
3    cups raspberries, divided*

METHOD

Pour the water into a large sauce pan. Sprinkle the gelatin over the water and stir until evenly moistened. Let it stand for 3 minutes.

Meanwhile, combine the juice and sugar in a medium sauce pan and bring to a boil over medium-high heat. Gradually stir this into the gelatin. Continue to pour and stir until the gelatin is completely dissolved, about 2 to 3 minutes. Refrigerate for 2 ½ + hours until it is slightly thickened and syrupy.

Place a few raspberries on the bottom of a 3 quart glass dish. Pour a 1 inch layer into this dish. Carefully arrange half of the raspberries on top of this layer, and then refrigerate both dishes for 15 minutes. Carefully pour half of the remaining gelatin over the layer of berries and arrange the remaining berries on top of this layer. Cover these berries with the last of the gelatin and refrigerate again until completely set, about 2 hours.

To un-mold the gelatin, place the glass dish into a hot water bath for 3 to 4 minutes, place the serving dish on top of the 3 quart glass dish and flip the whole thing over, dropping the gelatin onto the serving dish.

*Notes: As far as the juice goes, I used raspberry wine instead, with even a bit of Zinfandel to round out the required amount. The alcohol boiled off.  Sugar: be sure to taste the juice/sugar mixture to make sure it is sweet enough. Unsweetened gelatin does not go far in the taste range. Berries: I used some blue berries also just to add a bit of fun. As it was, the gelatin was darker than I thought it would be and the blue berries were “hidden” until you tasted them.

Basic Gazpacho

I still remember the wonderful Gazpacho at the Velvet Turtle restaurant. Yeah. I’m THAT old. This recipe doesn’t even come close, but still is very good. Personally, I don’t like cucumbers and so left that our when I made this cold soup without damaging it too much so feel free to do the same.

 INGREDIENTS
4    beefsteak tomatoes
½   cucumber, peeled, seeded, diced
1    green bell pepper, seeded, diced
1    red bell pepper, seeded, diced
½   red onion, chopped
4    cloves garlic, minced
1    cup chopped celery
1    tablespoon ground cumin
¼   cup white or red, or mixed, wine vinegar
1    tablespoon dry sherry wine
2    tablespoons lime juice
3    cups tomato juice (Not V8 please)

METHOD

Fill a large sauce pan half-way with water and bring to a boil. Cut an X in the bottom of each tomato and carefully place them into the boiling water. Let them boil for3 to 4 minutes and then remove them with a slotted spoon and place them in to another pan filled with cold water. Lave them to coo while you chop up all the vegetables.

Dice and chop he vegetables into a large bowl and set aside. When the tomatoes are cool enough to handle, place a sieve over a medium bowl and peel each tomato over that sieve, discarding the skins. Then cut each tomato in half and remove the hard inner parts and the seeds, dropping them into the sieve. Set the tomatoes aside on a plate or small bowl.

When you are done with all 4 tomatoes, squeeze the seeds and inner parts well to extract all the juice you can, then discard the remainder. Dice the tomatoes into the bowl containing the juice and add the cumin, vinegar, sherry and lime juice. Stir it all together.

To a blender, add ½ of the diced vegetables, ½ of the tomato mixture and 1 ½ cups of tomato juice. Blend to a rough puree and pour into a clean pan. Do the remainder of the vegetables, tomatoes and juice, blend and add them to the previous batch. Taste the soup and season to your liking. Pour into a ½ gallon container and refrigerate overnight.

This was inspired by a recipe from the Food Network and from the Barefoot Contessa but it no longer resembles their recipe.

Eggplant Parmesan

INGREDIENTS
1    medium eggplant, purple or white*
3    tablespoons all-purpose flour
1    teaspoon water
1    egg
½   cup bread crumbs or Panko
1    tablespoon dried oregano
½   cup grated Parmesan cheese
4    ounces mozzarella cheese, thinly sliced or shredded
1 ½  cups marinara sauce
¼   cup chopped flat-leaf parsley

METHOD

Arrange an oven rack 10 inches from the broiler and pre-heat the broiler to high. Coat a sided baking dish with olive oil or cooking spray.

Peel alternate strips from the eggplant in a vertical direction and then remove the top and bottom of the eggplant. Slice the remainder into 8 even slices. Place the flour in a shallow dish and whisk the water and egg together in a shallow bowl.

Combine the bread crumbs, oregano and Parmesan cheese in another flat dish. Dredge each eggplant slice in the flour, then the egg mixture and finally in the breadcrumbs. Lay them on the prepared baking sheet and drizzle a bit of olive oil on each or spray with cooking spray.

Broil for 3 minutes on each side or until browned and tender, remove from the oven and coat with mozzarella cheese. Broil again until the cheese melts, about 1 minute. Meanwhile, warm the marinara sauce in a small sauce pan or in the microwave. To serve, place 2 slices of eggplant on each individual serving dish and top with marinara sauce and chopped parsley. Serve immediately.

*If using a purple eggplant, salt each slice and allow the slices to sit for 8 to 10 minutes before continuing. White eggplants do not need this treatment.

Spice Roasted Salmon

INGREDIENTS
1    tablespoons olive oil
4    salmon fillets
2    teaspoons garam masala*
2    tablespoons sour cream
1    tablespoon lemon juice

METHOD

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Coat the salmon fillets with the garam masala and place into the skillet, skin side down. Cover and cook for 7 to 8  or minutes or until salmon easily flakes.

Meanwhile, combine the sour cream and lemon juice in a small bowl. Whisk to a consistent mixture and serve over and with the cooked salmon.

*Garam masala is a spice mixture used extensively by Indian chefs and cooks.

Adapted from a recipe in Cooking Light magazine.