Bacon Baguette Breakfast

INGREDIENTS
 2   extra thick strips of bacon or 3 regular
      butter
6-8 thin slices French baguette bread
1    medium white onion, chopped
1    small green bell pepper, chopped
1    cup finely chopped celery, leaves and stalk
6    eggs
½   cup ½ and ½
½   cup low fat (2%) milk
¼   teaspoon salt
1    tablespoon smoked paprika
1    tablespoon garlic powder
1    cup shredded sharp cheddar cheese

METHOD

Preheat the oven to 325 F and grease the sides and bottom of an 8 by 8 inch baking dish. Butter one side of the baguette slices and arrange to fully cover the bottom of the baking dish.

In a small skillet over medium heat, cook the bacon extra crisp, remove to paper towels to drain and pour the fat into a large skillet. Add the onion, bell pepper and celery to the large skillet and cook for 8 to 10 minutes, stirring occasionally. Pour the vegetables evenly over the baguette slices in the baking dish. Chop the bacon strips into small bits and distribute over the vegetables.

In a large bowl, whisk together the eggs, ½ and ½, milk, paprika and garlic powder. Pour this mixture into the baking dish. Distribute the shredded cheese evenly into the baking dish and sprinkle with the bread crumbs. Place into the oven and cook for 30 minutes until golden. Remove from the oven and allow breakfast to cool for 10 minutes before serving to 4 hungry people.

Creamy Sweet Potato Soup

A rich, filling soup good for the cold winter days to come

INGREDIENTS
1    pound sweet potatoes
2    slices bacon
1    medium white onion, chopped
½   teaspoon ground cumin
1    teaspoon smoked paprika
2    cups low sodium chicken broth
1    tablespoon dried parsley
½   cup sour cream
2    tablespoons grated Parmesan cheese

METHOD

Peel the sweet potatoes and cube them to about ½ inch. Place them into a medium sauce pan with water to cover and boil for 8 to 10 minutes until soft. Drain and reserve.

In a large sauce pan over medium heat, cook the bacon until it is crisp. Remove and drain on paper towels saving the drippings in the sauce pan. When the bacon is cool, crumble and reserve.

Using 1 tablespoon of the bacon drippings (discard the rest), turn the heat to medium and add the onion. Cook for 5 to 6 minutes until translucent Add the cumin, paprika, broth and parsley. Add the cooked sweet potato and simmer for 3 to 4 minutes. Working in batches if necessary, add to a food processor or blender and process to a puree. Return to a clean sauce pan and stir in the sour cream until completely mixed. Serve the soup using bacon bits and a sprinkle of Parmesan as garnish.

COOKS NOTE: Personally, I did not like the crunchy, chewy bacon bits in the soup. The next time I make this soup, I may leave the bacon in the soup and cook it 4 to 5 minutes before adding the potato, removing the bacon and discarding (or eating) it before putting the rest in the blender.

Garbanzo, Sausage, Spinach Stew

INGREDIENTS
4    ounces Italian or Spanish dry sausage
2    medium leeks, white and pale green part
2    tablespoons olive oil
4    cloves garlic, minced
1    can (15 ounces) crushed or diced tomatoes
2    cups low sodium chicken broth
1    can (15 ounces) garbanzo beans, rinsed, drained
½   teaspoon ground cumin
½   teaspoon sweet paprika
½   teaspoon smoked paprika
4    cups chopped baby spinach (6 to 7 ounces)

METHOD

Cut the sausage into ¼ inch coins. Place a large skillet over low heat and add the sausage. Cook the sausage for about 5 minutes, stirring occasionally. Remove the sausage, setting it aside on paper towels to drain. Discard any fat in the skillet

Slice the leeks lengthwise and rinse, drain. Cut them into thin slices cross-wise Add the olive oil to a large sauce pan, increase the heat to medium and add the leeks. Cook the leeks, stirring occasionally, until they are tender, about 4 to 5 minutes. Add the garlic and cook for 1 minute.

Add the tomatoes and cook for 2 minutes. Add the broth, beans and all three spices and bring to a boil. Cover, reduce heat to a simmer and cook for 5 minutes. Add the reserved sausage and cook for 7 minutes. Add the spinach and, stirring occasionally, cook until the spinach is wilted, about 2 to 3 minutes. Serve immediately.

Based on a recipe from Cooking Light magazine.

Cornmeal Catfish with Corn Relish

I like catfish. I mean, I really like catfish. My neighbor and I used to catch them in the California Delta off of Frank’s Tract and bring them home all cleaned and skinned. His wife and my own didn’t care for them which was just fine by us. We would fry them after a dredging of cornmeal – nothing better. Today, farm bred, fresh, frozen, even not very fresh, whole or fillets – I still love them.

INGREDIENTS
Relish
1    tablespoon olive oil
1    red bell pepper, finely diced ¼ inch
1    jalapeno pepper, seeded, de-veined, finely diced ¼ inch
2    cloves garlic, minced
1   cup corn kernels, fresh or frozen, thawed
1    cup chopped fresh tomatoes (or canned, diced)
3    green onions, chopped fine
1    tablespoon lime juice

Catfish
1    egg
½   cup milk
½   cup super fine corn meal *
3    tablespoons olive oil
4    catfish fillets, 7 to 8 inches long

METHOD

In a sauce pan with the heat at medium, add the bell pepper and jalapeno.. Cook the vegetables for about 5 to 6 minutes until softened and add the garlic. Cook for 1 minute and add the corn, tomatoes and green onions. Continue cooking for 7 minutes and add the lime juice. Stir in, remove from the heat and, when the catfish is done, serve a large spoonful of the salsa with each catfish fillet

For the catfish, whisk together the egg and the milk and place into a flat bowl. Put the fine cornmeal onto a flat plate. In a large skillet over medium-high heat, add the olive oil. When the oil is very hot, put each of the catfish fillets into the egg-milk mix and turn to coat both sides. Let the excess drip off, dredge them in the cornmeal on both sides and put into the hot skillet.

Cook the fillets about 3 to 4 minutes per side until the cornmeal becomes golden and then remove them to a serving plate or individual plates and add the relish

NOTE: Use extra fine cornmeal as is used to make masa in Mexican cooking. A brand named PAN might be found in regular supermarkets or find a Mexican market.

Basque Style Codfish Stew

INGREDIENTS
1   pound prepared salted cod, cut to bite-sized
4   yellow potatoes, sliced thick
2   medium white onions, sliced
4   hard-boiled eggs, sliced
2   teaspoons capers, rinsed, drained
2   large cloves garlic, minced
¼   cup pitted green olives, halved
1   jar (4 ounces) roasted red bell peppers, drained, diced
½   cup golden raisins
1   bay leaf
1   can (8 ounces) tomato sauce
½   cup olive oil
1   cup water
¼   cup dry white table wine

METHOD

In a very large (6 quart) sauce pan, layer half of each ingredient in the following order: potatoes, cod, onions, egg slices, capers, garlic, olives, red bell peppers and raisins.

Put the bay leaf on top of the first layer and pour on half of the olive oil and half of the tomato sauce.

Repeat the layers as above and pour the water and white wine over the second layer. Do not stir. Cover and bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 30 minutes. This recipe will serve 4 and even tastes better the second day.

I only made half of the recipe and it nearly filled a 4 quart sauce pan.

Grilled Eggplanr with Red Pepper Sauce

INGREDIENTS
1    large red bell pepper
1    teaspoon cumin seeds
1    tablespoon red wine vinegar
1    medium eggplant, sliced into ½ inch slices
      olive oil

METHOD

Cut the bell pepper in half and discard the seeds and internal membranes. Flatten both halves on a baking sheet and broil until the skins blacken. Place into a paper bag and close the bag. When they have sweated for 6 to 8 minutes, remove the peppers and peel them. Cut into 1 inch pieces and place into a food processor.

Toast the cumin seeds in a small frying pan on medium-low for a few minutes until the aroma becomes pretty strong – but do not blacken the seeds. Place them into a mortar and pestle and grind them in to a powder. Place this into the food processor. Add the red wine vinegar to the food processor and process to a puree.

Brush the eggplant slices with olive oil and grill either on an outdoor grill or on the stove top with a grilling iron. Turn them three times after 3 minutes to thoroughly cook and also to obtain the crossed grilling lines.

Serve with the sauce along side.

Based on a recipe in Cooking Light magazine

Broccoli Cheese Soup

INGREDIENTS
2    cups low sodium chicken broth
1    cup dry white table wine
½   pound broccoli, coarsely chopped (2 small heads)
1    medium white onion, chopped
1    medium carrot, chopped
2    cloves garlic, chopped
½   cup half-and-half
2    tablespoons shredded extra sharp cheddar cheese
1    tablespoon chopped flat leaf parsley (optional)

METHOD

In a large sauce pan over medium-high heat, add the broth, wine, broccoli, onion, carrot and garlic. Bring to a boil, lower the heat to a simmer, cover and cook for about 15 minutes until the broccoli and carrots are tender.

Using batches if necessary, pour into a food processor or blender and process to a puree. Return to a clean sauce pan and add the half-and-half and the shredded cheese. Stir to mix and melt the cheese. Serve in individual bowls garnished with the optional parsley.

Based on a recipe in Eating Well magazine

Chicken Mushroom Stew

INGREDIENTS
2   cups low sodium chicken broth
1   small carrot, peeled, cut to 1 inch
1    celery stalk, cut to 1 inch
1    bay leaf
 
2   tablespoons olive oil, divided
2   tablespoons butter, divided
1 ½  pounds boneless, skinless chicken tenders
3    cups sliced mushrooms
1    cup frozen whole pearl onions
1    tablespoon fresh chopped tarragon or 2 teaspoons dried
2    tablespoons all-purpose flour

METHOD

In a medium sauce pan, combine the broth, carrot, celery and bay leaf. Cook the broth over medium heat uncovered for 10 minutes or until reduced to 1 ½ cups. Remove and discard the solids and set aside.

In a large skillet, add 1 tablespoon each of oil and butter over medium heat. When the oil is warm, add the chicken tenders and brown on all sides. Remove the chicken and keep warm. Add the remaining oil and butter and the sliced mushrooms. Cook these for 4 to 5 minutes until they begin to give off some liquid.

Add the pearl onions, the reduced broth, tarragon and the chicken. Cook the chicken for 6 to 8 minutes and remove the chicken, mushrooms and onions, keeping them warm. Sprinkle the flour into the sauce, stirring the whole time, and continue to cook until the sauce thickens. Serve the chicken, mushrooms and onions covered with the sauce.

Pumpkin Tomato Bisque

A thick warming soup for a cold winter day.
 
INGREDIENTS
1    medium white onion, chopped (about 1 cup)
2    tablespoons olive oil
1 ½   cups low sodium chicken broth
1    can (15 ounces) pumpkin puree
1    can (15 ounces) tomato sauce
1    tablespoon pure maple syrup
½   teaspoon powdered ginger
¼   teaspoon Chinese Five Spice

METHOD

In a large sauce pan over medium heat, add the olive oil and onions and cook, stirring occasionally, for 5 to 6 minutes until they are translucent. Add the broth, lower the heat to a simmer, and cook for 5 to 6 minutes. Strain the broth into a bowl, saving the onions. Place ¼ cup of the onions and 1 cup of the broth into a food processor or blender and process to a puree. Add back to the remainder of the broth.

Slowly whisk the pumpkin puree and the tomato sauce into the sauce pan with the broth. Stir in the maple syrup, ginger and five-spice, blending well. Bring the soup up to a simmer and remove from the heat. Serve immediately and enjoy.

Shakshuka - Eggs & Vegetables

 INGREDIENTS
2   tablespoons olive oil
1   cup ¼ inch slice, 1 inch dice red bell pepper
1   cup ¼ inch slice, 1 inch dice green bell pepper
2   cups thinly sliced, halved red onion, chopped
2   cloves garlic, minced
1   can (8 ounces) tomato sauce
¼  cup dry red table wine
2   teaspoons dried oregano
2   teaspoons dried basil
1   teaspoon smoked paprika
3-4   large eggs
 
2   cups pre-cooked brown or Arborio rice
¼  cup chopped fresh basil leaves
2   tablespoons crumbled feta cheese (optional)

METHOD

Heat a medium skillet over medium high heat and add the olive oil, swirling the pan to coat. Add both bell peppers and the onion slices and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds.

Add the tomato sauce, the wine and the three spices, bring to a boil, reduce heat to a simmer, cover and cook for 7 to 10 minutes, or until the peppers are very tender and the sauce thick.

Form 3 or 4 indentations in the sauce with the back of a wooden spoon. Crack each egg into a small dish, sprinkle with a little salt and gently slip into the indentations. Cover again and cook for 6 to 8 minutes until the eggs are done. Place equal portions of the rice into individual serving dishes. Carefully spoon the sauce over the brown rice, add the egg on top. Sprinkle with the chopped basil and crumbled feta cheese and serve.

Based on a recipe from Cooking Light magazine.

Five Bean Casserole

INGREDIENTS
4    slices bacon
1    medium onion, chopped (2 cups)
3    cloves garlic, minced
2    tablespoons mustard powder
¼   cup brown sugar
1    cup cider vinegar
1    can (15 ounces) cannellini beans, rinsed, drained
1    can (15 ounces) black beans, rinsed, drained
1    can (15 ounces) red kidney beans, rinsed, drained
1    can (15 ounces) garbanzo beans, rinsed, drained
1    can (15 ounces) butter beans, rinsed, drained
2    teaspoons dried thyme
2    teaspoons dried tarragon

METHOD

Preheat the oven to 325 F. In a medium skillet, cook the bacon until it is crisp. Remove to paper towels and reserve the fat. When the bacon is cool, cut into very small pieces and reserve.

Place the onion into the skillet with the bacon fat and cook for 4 to 5 minutes until it is translucent. Add the garlic and cook for 1 minute. Add the mustard powder, sugar and vinegar, cover, lower the heat to a bare simmer and cook for 8 to 10 minutes.

In a 4 quart baking dish, mix the five beans, the onion mixture, the reserved bacon bits and the spices. Mix well, cover and bake for 45 minutes. Allow the beans to cool slightly before serving.

Calabacitas Casserole

Calabacitas in Spanish means Zucchini-like squash. The ones purchased in the supermarket were lighter green, larger in diameter overall ( 3 to 4 inches) and larger at one end. They were labeled “Calabacitas.” I think they are also called Mexican gray squash but, fresh, they do taste a lot like Zucchini.
 

INGREDIENTS
3    tablespoons olive oil
1    medium white onion, chopped
3    cloves garlic, minced
2    ancho chilies, seeded and diced ½ inch
1    pound Calabacitas, cubed 1 inch (2 medium)
1    cup corn kernels, fresh or frozen and thawed
1/2  cup red bell pepper, diced 1/4 inch
1    jalapeno chilie, seeded and chopped fine (optional)
1    teaspoon dried oregano
1    cup crumbled cotija or queso fresca cheese, divided
¼   cup chopped fresh cilantro or 1 tablespoon dried
1    teaspoon lemon juice

METHOD

Preheat the oven to 325 F. In a large skillet, add the olive oil over medium-high heat and cook the onions for up to 20 minutes, lowering the heat after 6 to 7 minutes. Look for a golden color but do not allow the onions to burn or get dark brown. Add the garlic and cook for 1 minute. Add the chilies, the Calabacitas, the corn, red bell pepper and the oregano. Stir and cook for 4 to 5 minutes and remove from the heat.

Add ¾ cups of the cheese, reserving the ¼ cup and stir into the vegetables. Add the cilantro and lemon juice and stir them in. Pour the mixture into an oven proof casserole dish and sprinkle the remaining cheese on top. Cover the dish and cook for 12 to 15 minutes to cook the Calabacitas but leave it a bit crunchy. Serve immediately.

Shrimp Fra Diavolo

INGREDIENTS
1    pound fresh medium shrimp, shelled, deveined
½   teaspoon salt
1    teaspoon crushed red pepper or smoked paprika
4    tablespoons olive oil, divided
1    medium white onion, chopped
3    cloves garlic, minced
1    can (15 ounces) diced tomatoes or 2 cups fresh diced
½   cup dry white table wine
½   teaspoon dried oregano
1    tablespoon dried parsley
1    tablespoon dried basil

METHOD

In a large bowl, combine the shrimp, salt and pepper flakes. Toss to coat. In a large skillet over medium-high heat, warm 2 tablespoons of the olive oil and add the shrimp. Cook for 1 to 2 minutes and turn over. Cook for another 1 to 2 minutes, remove from the heat to a bowl and set aside.

In the same skillet, add and warm 2 tablespoons of the olive oil. Add the onions and cook for 4 to 5 minutes until they are translucent. Add the garlic and cook 1 minute. Add the tomatoes and their juices, the wine and oregano. Cook over medium heat for about 10 minutes until the sauce thickens.* Stir in the parsley and basil and add the shrimp. Toss to coat and cook for 5 to 6 minutes to mix the flavors and thoroughly cook the shrimp. Remove from the heat and serve immediately.

Based on a recipe from Food.com courtesy of Giada De Laurentiis

*NOTE: If the sauce is not thickening, add ½ teaspoon all-purpose flour and stir it in, cooking 2 to 3 minutes longer.

Pineapple Chicken and Brown Rice

INGREDIENTS       
2   cups low fat chicken broth
1   cup water
1   cup brown rice
3   tablespoons butter or butter substitute
2   boneless, skinless chicken breasts, quartered
          or
6   boneless, skinless chicken thighs cut in half
1   medium white onion, chopped (about ¾ cup)
½  cup chopped celery, leaves and all
4   cloves garlic, minced
½  cup chicken broth or water
1   can (10 ounces) crushed pineapple
1   tablespoon dried cilantro

PREPARATION

In a medium sauce pan, add the broth and water and bring to a boil. Lower the heat, add the rice and stir. Cover and cook for about 25 to 30 minutes until the rice is tender and all the liquid has been absorbed. Set aside and reserve.

In another medium saucepan over medium-low heat, add and melt the butter. Add the chicken and brown it on all sides, about 4 to 5 minutes. Remove and reserve. Add the onion, celery and garlic and simmer for about 6 to 8 minutes until the vegetables are soft and translucent. Add ½ cup of water or broth to the sauce pan, return the chicken and add the pineapple and cilantro.

Thoroughly mix the ingredients in the sauce pan, pushing the chicken down into the vegetables and pineapple. Cover and continue to simmer for 8 to 10 minutes to thoroughly cook the chicken. Remove from the heat and reserve. When the rice has completed cooking, serve the chicken mix on top of a bed of rice.

Pozole Rojo

INGREDIENTS
½   pound pork, cubed
6   cloves garlic, divided
1 ½    cups dry white table wine
2   chili ancho (dried poblano chili)
2   chili guajillo
2   green onions, chopped
1   can hominy, rinsed, drained
1   teaspoon salt

METHOD

In a large sauce pan, add the pork, 4 peeled cloves of garlic and wine. Bring to a boil, reduce the heat to a simmer, cover and cook for about 30 minutes, turning once, until the pork is very tender.

Remove the stems, seeds and veins from the chilies. Chop them into 1 inch pieces, place them into a large bowl and cover with 1 cup of boiling water. Keep them submerged for 30 minutes. Remove and place into a food processor or blender with the soaking liquid, the green onions and 2 cloves of minced garlic. Process to a puree and set aside.

When the pork is tender, remove and shred the pork. (It might be necessary to use a food processor to shred the pork.) Remove the cloves of garlic and return the pork to the sauce pan and cooking liquid. Add the chili mixture, the hominy and salt. Cook over medium heat for 5 to 6 minutes to merge the flavors. Remove from the heat and serve.

Pozole is usually accompanied with thinly sliced cabbage or lettuce, slices of radish, oregano, chopped onion, lime wedges and crisp fried tortilla strips.

NOTES: Both the dried chilies can be found at Mexican food stores. Find one near you and explore; ask questions if you cannot find the chilies on your own – my experiences have been very positive. The people working there are very happy to see gringos trying authentic Mexican dishes and are glad to help.

Please read the page about Hominy and Pozole at the top of this blog

Quick Creamy Tomato Soup

 INGREDIENTS
1    can (15 ounces) tomato sauce
1    tablespoon aged balsamic vinegar
½   cup sour cream

METHOD

First, wait for a cool evening. In a medium sauce pan, whisk together all three ingredients. Heat to serving temperature over medium heat and serve. I like this with a few saltine crackers, but feel free to experiment.. This recipe will supply four small servings or 2 large ones.

Pozole Vegetariano

Do not ask your Hispanic friends about this dish because it is not from South of the border but was dreamed up by the gringo cook who runs this blog. He is still working on authentic recipes for Pozole Rojo and Pozole Verde which are not vegetarian.
 
INGREDIENTS
1    pound tomatillos, (6 to 7) hulled, washed, chopped
2    Anaheim chilies, seeded, chopped
2    jalapeno chilies, seeded and chopped*
1    cup green peas, frozen or fresh
1    medium onion, chopped
2    cloves garlic, minced
2    cups dry white table wine
2    teaspoon ground fennel seeds
2    tablespoon dried cilantro
2    tablespoons olive oil
1    can (15 ounces) hominy, rinsed and drained

METHOD

In a large sauce pan, add the chopped tomatillos, chilies, peas, onion, garlic, wine, fennel and cilantro.. Bring to a boil, reduce heat to a simmer, cover and cook for 5 to 6 minutes to tenderize all the vegetables. Working in batches if necessary, remove to a food processor or blender and process to a puree. If it won’t puree at first, add small amounts of additional wine. Return to a clean sauce pan.

In a large skillet, add the oil and bring to medium-high heat. When a drop of the puree sizzles in the oil, add it all at once and cook for about 7 minutes until it darkens and thickens.

Add the hominy and cook over medium heat for 5 to 6 minutes to merge the flavors. Remove from the heat and serve.

Please read the page about Hominy and Pozole at the top of this blog.

*NOTE: To add heat to the pozole, leave some of the jalapeno seeds in the mix.

 

Sun Dried Tomato Bisque

This is a rich tasting full-bodied soup to be served in small quantities.

INGREDIENTS

2    cups low sodium chicken broth
½   cup water.
½   cup sun dried tomatoes, rinsed and chopped
1    medium white onion, chopped ( ½ cup)
4    cloves fresh garlic, minced
2    tablespoons olive oil
½   cup milk, whole or reduced fat (2%)

METHOD

Pour the chicken broth and water into a one-quart sauce pan and place on high heat. Add the chopped sun-dried tomatoes and bring to a boil, Reduce heat to simmer.

In a medium skillet over medium-high heat, simmer the onion and garlic in the olive oil for 4 to 5 minutes and add to the broth in the sauce pan. Cover the sauce pan and simmer over medium-low heat for 20 minutes. Remove from heat, add the milk and, working in batches if necessary, puree in a blender or food processor. Strain through a fine strainer and serve immediately or chill and reheat for later. Will serve 2 to 4

Brussels Sprouts w Asiago Sherry Sauce

INGREDIENTS
1   pound Brussels sprouts, trimmed, halved
2   tablespoon olive oil
2   tablespoon Balsamic vinegar
1   teaspoon dried thyme
2   tablespoons butter
2   tablespoons all-purpose flour
1   cup low fat (2%) milk
1   cup shredded Asiago cheese (2 ounces)
1   teaspoon dry sherry wine

METHOD

Steam the Brussels sprouts for 6 to 8 minutes until just tender; place into a large bowl. In a small bowl, whisk together the olive oil, balsamic vinegar and thyme and pour over the sprouts. Stir until all the sprouts are covered and set aside.

In a medium skillet over medium heat, melt the butter. Whisk in the flour slowly, forming a paste. Gradually whisk in the milk making sure it is thoroughly absorbed into the paste in a smooth sauce. Gradually, add the cheese to the sauce, whisking it in slowly. Add the sherry and whisk it in also.

Place the sprouts into a serving bowl and drizzle with the cheese sauce. Serve immediately.

Inspired by a recipe in Eating Well magazine.

Meatballs in Sherry Mushroom Sauce

 INGREDIENTS
Meatballs
1   pound 7% fat ground beef
½  cup finely chopped shallots, onion, or leeks  
2   cloves garlic, minced
2   tablespoons dry bread crumbs
1   egg, slightly beaten
½  tablespoon dried sage
 
Sauce
2   tablespoons olive oil
½   cup chopped shallots or leeks
4   cloves garlic, minced
½  cup low sodium beef or chicken broth
½  cup finely chopped mushrooms
1   cup dry Sherry wine, divided
1   teaspoon dried thyme
3   tablespoons butter
3   cups sliced brown or white mushrooms
1   tablespoon all-purpose flour

METHOD

In a large bowl, add all the meatball ingredients and, with your hands, mix them together very gently. Form them into 18 – 20 meatballs about 1 inch in size. In a large skillet over medium heat, add 2 tablespoons of olive oil and brown the meatballs on all sides. Remove and set aside.

In the same skillet, add the shallots. Cook the shallots until they become tender, about 3 to 4 minutes and add the garlic. Cook this for 1 minute and add the chopped mushrooms. Cook the mushrooms, stirring, until they just begin to give off juices, about 3 to 4 minutes. Add the broth and ½ cup Sherry, add the thyme and meatballs. Cover and cook for 8 to 10 minutes over low heat, just simmering, stirring once or twice.

In another skillet over medium heat, melt the butter and add the mushroom slices Cook the mushrooms, stirring constantly, until they begin to give off juices, about 3 to 4 minutes. Remove from the heat and set aside. When the meatballs are done, add the mushroom slices to that skillet and combine.

In a small bowl, whisk the flour into ½ cup of sherry wine and pour this into the skillet. Continue to cook the meatballs until the sauce has thickened, 3 to 4 minutes. Serve over wide noodle pasta.