Total Time: 1 hr 10 mins
Preparation Time: 30 mins
Cook Time: 40 mins
Ingredients
Servings: 4
2 -3 scallions, trimmed, sliced with tops
4 ounces mushrooms, cleaned and sliced
1/4 sweet red pepper, small dice, added for color
1/4 cup petite frozen green pea
3 -4 tablespoons butter, divided (2 t for saute, 3t for sauce)
3 tablespoons flour
3 cups milk, any
1 teaspoon chicken bouillon granule
1 -2 whole chicken breast, skin on
salt, to taste
pepper, to taste
4 -6 puff pastry shells
Recipe
1 preheat oven to the temperature recommended for puff pastry shells.
2 bake puff pastry shells according to package directions. bake and cool. this can be done ahead of time. remove center of puff pastry, save for topping.
3 reduce oven temperature to 325-350° for baking chicken.
4 bake chicken breast using recipe or use recipe cooked chicken for recipes - barefoot contessa style. cool and remove skin. cube chicken, set aside.
5 over a low to medium heat, saute the red bell pepper, sliced scallions and sliced mushrooms in butter for approximately 3-5 minutes. do not over cook. remove from heat and set aside.
6 in the mean time, make a sauce.
7 melt butter, add chicken bullion seasoning, add flour and whisk to combine. it will thicken at this point. slowly add the milk, 1/2 c at a time, continuing to whisk until the sauce thickens. you may not use all the milk.
8 add frozen peas to the sauce. add the peppers, onions, mushrooms and chicken. warm through.
9 spoon sauce mixture over each puff pastry shell, top with the center of the shell you removed.
Total Time: 1 hr 5 mins
Preparation Time: 5 mins
Cook Time: 1 hr
Ingredients
Servings: 6
4 lbs chicken, cut into serving pieces
flour
2 tablespoons butter
2 tablespoons olive oil
1/2 lb button mushroom
4 small onions, quartered
1 cup drained canned tomato
1 cup chicken broth
1/2 cup pitted black olives
1 small green bell pepper, cut into strips
2 cloves garlic, minced
1 1/2 tablespoons lemon juice or 1 1/2 tablespoons dry wine
1/4 teaspoon allspice
buttered rice
Recipe
1 wash chicken pieces and pat dry.
2 season chicken and dredge in flour, shaking off excess.
3 heat oil and butter in large skillet over medium-high heat.
4 brown chicken pieces, a few at a time, then remove to a side plate as they are browned and continue with other pieces, adding more oil and butter if necessary.
5 quickly brown mushrooms, then remove to a side plate.
6 add onions to pan and cook over medium-low heat for 5 minutes.
7 stir in broth.
8 add tomatoes, green pepper, olives, garlic and allspice; simmer for 3-4 minutes.
9 return chicken to pan; cover and simmer for 25-30 minutes, or until tender.
10 arrange chicken on platter and keep warm in oven.
11 stir lemon juice into mixture in pan, add mushrooms and bring to the boil.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
Servings: 1
1 boneless skinless chicken breast, cut into medalions
1 tablespoon olive oil
1 1/2 tablespoons butter (sweet cream and salted)
1 1/2 ounces shredded parmesan cheese
1/3 cup heavy whipping cream
1 garlic clove, minced (large or small to taste)
1/2 teaspoon pepper
3 slender stalks asparagus (cut in diagonal bite size pieces)
2 button mushrooms, thickly sliced
Recipe
1 have all ingredients ready before starting.
2 in heavy skillet, heat olive oil on medium heat. sauté chicken breasts until starting to brown a little remove chicken and set aside.
3 in same skillet over medium heat place 1/2 tbsp butter and melt, quickly add mushrooms and asparagus and sauté 5-7 minutes until asparagus is tender crisp.
4 remove mushrooms and asparagus and place in dish with cooked chicken.
5 heat 1 tbsp butter in same skillet, add garlic and sauté 1 minute, add whipping cream and stir with whisk to get brown bits from bottom of pan, bring to a boil.
6 add parmesan cheese and whisk until starting to melt the cheese.
7 add chicken and veggies from the bowl and any juices that are in the bowl.
8 stir with a spoon until reheated and well mixed. add pepper to taste
Total Time: 1 hr 35 mins
Preparation Time: 15 mins
Cook Time: 1 hr 20 mins
Ingredients
Servings: 4
4 medium spanish onions
3 teaspoons butter, divided
1 shallot, chopped (in a pinch use red onions)
1 cup mushroom, very finely chopped
1 tablespoon dry wine
1 tablespoon parsley, finely chopped
salt & freshly ground black pepper
2 cups strong vegetable stock (check out the end of all things vegetable broth)
Recipe
1 heat oven to 375*f.
2 trim the tops from the onions, cut the roots off, but leave the root core in to hold the onion together. peel the skins. blanch the onions in lightly salted boiling water for 10 minutes.
3 scoop out the insides, using a melon ball scoop or spoon, leaving 1/3" walls. chop the scooped insides, and saute them in 1 teaspoons of the butter.
4 melt the remaining 2 teaspoons of butter in a skillet; add the shallots. cook over medium heat until the mushrooms have wilted, and most of the liquid has evaporated; add the wine and cook until almost dry. remove from heat; add the chopped parsley. season well with salt and pepper.
5 combine the mushroom mixture with the chopped onion insides, and fill into the onion shells. place in a small buttered baking dish with the vegetable stock. cover with foil.
6 bake for 1 hour, basting once. remove the lid halfway through to allow the onions to brown. enjoy!
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
Servings: 2
1/2 cup all-purpose flour
1 tablespoon seasoning salt (emeril's "essence")
2 boneless skinless chicken breasts, 6 to 8 ounce each
1 tablespoon extra virgin olive oil
4 tablespoons butter
2 cups sliced mushrooms
3/4 cup marsala
1 cup chicken broth
salt & freshly ground black pepper (to taste)
parsley, chopped (to taste)
Recipe
1 in a shallow bowl or plate combine the flour and essence and stir to combine thoroughly.
2 quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
3 heat the oil in a large skillet over medium-high heat until very hot but not smoking. add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
4 transfer to a plate and set aside.
5 add 1 tablespoon of the remaining butter to the pan and add the mushrooms. cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. add the marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
6 when the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
7 lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.
8 garnish with chopped parsley and serve immediately.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
1 teaspoon coriander seed (optional ground)
1 teaspoon cumin seed (optional ground)
2 tablespoons unsalted butter, softened
1/4 cup coarsely chopped fresh flat-leaf parsley (i reduce a tad)
1 -1 1/2 teaspoon hot red pepper flakes
1 small garlic clove, minced (i use 2)
1 1/2 lbs medium mushrooms, stems trimmed flush with caps (2 inches wide)
1/4 cup olive oil (if grilling)
1/2 teaspoon salt
1/4 teaspoon black pepper
Recipe
1 prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (if using a charcoal grill, open vents on bottom of grill, then light charcoal. when charcoal turns grayish (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: hot: when you can hold your hand there for 1 to 2 seconds; medium-hot: 3 to 4 seconds; low: 5 to 6 seconds. if using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.).
2 while coals are lighting, heat a dry small heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast coriander and cumin seeds, shaking skillet frequently, until a shade darker, 2 to 3 minutes. transfer seeds to mortar or grinder and cool completely, about 3 minutes, then finely grind.
3 transfer ground-spice mixture to a large bowl, then mash into softened butter along with parsley, red pepper flakes (to taste), and garlic until combined well.
4 toss mushrooms with oil, salt, and pepper in a bowl, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 12 to 14 minutes total. quarter mushrooms while still hot, then toss with butter mixture and salt and pepper to taste.
5 cooks' notes: •if you aren't able to grill outdoors, mushrooms can be grilled in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.•if you aren't able to find medium mushrooms, you can use small ones but will need to grill them on a lightly oiled perforated grill sheet or slide them onto soaked wooden skewers to prevent them from falling through the grill rack.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
Servings: 4
2 teaspoons vegetable oil
1 small onion, chopped
1 cup mushroom, sliced
2 cups chicken breasts, cubed and cooked
2 cups peas and carrots, frozen
2 cups farfalle pasta (bow-tie pasta)
2 cups chicken broth
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1 bay leaf
Recipe
1 heat the oil in large non-stick skillet over medium-high heat. saute the chopped onion and mushrooms for a few minutes; then add the rest of the ingredients. bring to a boil, then lower the heat and cover the pan. simmer until the noodles are tender (about 8 to 10 minutes). serve hot.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 2
1/2 lb bow tie pasta
2 tablespoons olive oil
2 -3 slices pancetta, chopped in small pieces
1/2 cup chopped onion
1/2 cup button mushroom
1/2 cup chopped roasted red pepper
1/2 cup seeded and chopped tomato
1 cup milk
1/2 head roasted garlic, paste
3 ounces cream cheese
1/2 cup grated parmesan cheese
2 fresh sage leaves, chopped fine
salt and black pepper (according to taste)
1/2 cup frozen green pea, thawed
Recipe
1 boil pasta according to instructions on box drain and set aside. save 1/2 cup pasta water and discard rest.
2 add oil to heated pan. add pancetta to the oil and let it render and get crispy a little for a couple of minutes on medium heat. take pancetta out (leave oil in the pan) of pan and set aside.
3 add onions to the skillet and caramelize them over low to medium heat.
4 add mushrooms to caramelized onions and increase the flame to medium high. sauté the mix for about 30 seconds.
5 add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well.
6 add milk to the mix and bring it to simmer. lower the heat and add roasted garlic paste to the mix and incorporate well.
7 add cream cheese and parmesan to the mix and mix well -- let it simmer until cream cheese, garlic, and parmesan is mixed well into milk forming smooth sauce.
8 add sage, salt and pepper (to taste) to the sauce and mix well. add peas and pasta to mix and cook in the pan for a minute or so until pasta is well coated.
9 add pancetta to the pasta and serve. (use pasta water to thin the sauce if it gets too thick).
2 bring 2 cups water to boil in small sauce pan. remove pan from heat, add ancho chiles, soak 30 minutes. reserve 6 tbsp of liquid, drain rest of liquid.
3 cut stems off of chiles, cut open and scrape out seeds. combine ancho chiles, reserve liquid and garlic in blender and puree.
4 combine cream and chile puree in heavy skillet.
5 bring to a boil, reduce heat, simmer for 3 minutes. whisk in lime juice, season with salt. strain sauce (not really necessary).
6 enchilada filling:.
7 mix 1 3/4 cup sour cream, canned chiles, green onion, cilantro and cumin in large bowl.
8 mix in shredded chicken, mushrooms, 1 cup of cheese, tomatoes, 3 tbsp of ancho chile cream sauce, salt and pepper to taste.
9 assembly:.
10 bring remaining ancho chile cream sauce to a simmer, cook tortillas in sauce for 15 seconds, coating both sides. place tortilla in baking dish, spoon 1/2 cup of filling down center of tortilla. roll tortilla closed, arrange seam side down.
11 repeat. may need another small glass dish for all enchiladas.
12 cover with foil and bake 30 - 45 minutes. uncover and sprinkle with 1 cup of cheese. bake uncovered until cheese melts, approximately 5 minutes.
13 serve with sour cream, guacamole and pico de gallo.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
Servings: 4
2 teaspoons olive oil
4 boneless skinless chicken breast halves (8 ounces each)
12 ounces about 5 cups fresh button mushrooms, sliced
2 cups frozen pearl onions, thawed
1 teaspoon minced garlic
1 teaspoon dried thyme, crushed
1 teaspoon ground black pepper
1 (14 ounce) can unsalted diced tomatoes (undrained)
2 teaspoons dry wine
Recipe
1 in a dutch oven or skillet, heat oil over high heat until hot. add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. remove chicken from pot. add mushrooms, onions and garlic. cook and stir until mushrooms are golden, about 10 minutes. return chicken to skillet. stir in thyme and pepper. add tomatoes with juice from can; bring to a boil. reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. serve over steamed rice, if desired.
Total Time: 27 mins
Preparation Time: 15 mins
Cook Time: 12 mins
Ingredients
Servings: 4
4 large kaiser rolls
1/2 cup ricotta cheese
salt and pepper, to taste
6 ounces pepperoni, see note
1/4 cup parmigiano-reggiano cheese
8 slices fresh mozzarella cheese
1 tomato, thinly sliced
8 basil leaves, chopped or 1 teaspoon dried basil
green pepper
mushroom
onion
olive
tomato
sausage
pineapple
Recipe
1 heat the oven to 325 degrees f.
2 split the kaiser rolls making the bottom larger than the top. scoop some of the soft insides out of the bottoms to make room for your filling. reserve the tops.
3 mix salt and pepper, to taste, and grated cheese into ricotta. spread ricotta mixture on one side of the roll.
4 cover the ricotta with mozzarella, tomato and basil.
5 note: feel free to add some veggies here. you could leave the meat out if you like and just use veggies! think of the toppings or calzone fillings you would normally eat and use those. mushrooms work great here as well as spinach, green peppers, onions, etc. just remember that all the ingredients have to get hot so do not pile so much on that the bread gets done before the stuffing. ).
6 bake 8- 10 minutes, to heat through and melt the cheese then add the top of the bread an cook for 2-4 minutes more.
7 cut and serve with optional garnishes of crushed red pepper flakes and parmesan cheese.
1/4-1/2 teaspoon red pepper flakes (very good) (optional)
4 tablespoons fresh parsley, finely chopped
1/2 cup dry wine
2 tablespoons salt
1 (1 lb) box farfalle pasta (or any pasta you prefer)
1 -2 tablespoon butter (optional)
grated parmesan cheese, for serving
Recipe
1 place a large pot of water over high heat and boil for the pasta.
2 meanwhile, heat the olive oil and butter in a large skillet.
3 add the mushrooms and saute over high heat for about 5 minutes, until the mushrooms start to brown around the edges; toss occasionally with a metal spatula or spoon.
4 season the mushrooms with salt and pepper; lower the heat to medium, and add the garlic, red pepper flakes, parsely, and wine.
5 stir well and cook for 5 minutes more; taste for seasoning, adding more salt and pepper if necessary.
6 remove pan from heat; keep warm.
7 when the pasta water comes to a boil, add the 2 tbsp.
8 salt and the farfalle.
9 cook for 8-10 minutes, tasting for doneness at 7-8 minutes, until the pasta is al dente.
10 drain water from pasta; scoop the pasta directly into the mushroom sauce.
11 let some of the cooking water mix in with the mixture, about 1/4 cup.
12 increase the heat to high under the skillet and toss the pasta with the sauce; add 1-2 tbsp.
2 remove the tenders from the breasts if they are present, the long finger-like strips. trim all fat and sinews and remove the thin membrane covering the breasts. butterfly the breasts starting from the plump lobe side. press firmly with the palm of your hand to achieve uniform thickness. do not pound with mallet.
3 step two: sauté chicken breasts.
4 place a 10â€?, heavy bottomed sauté pan on high heat and add enough of the clarified butter to coat the bottom. when fat is hot enough to make a drop of water sizzle, immediately dredge the chicken breasts in the flour plate, shake off excess and place in the pan. add the mushrooms at this point. shake pan frequently to avoid sticking and continue until bottoms are golden brown. turn breasts in the pan and reduce heat to medium. add mashed garlic and immediately deglaze the pan with chicken broth. chicken broth should be at least 1/2 inch deep in the pan. add the marsala wine, dry wine, and whole butter.
5 step three: the finish.
6 continue cooking until chicken is done. if all is perfect the pan sauce will form at the same time the chicken and mushrooms are done. if the pan sauce has not yet come together, remove chicken and mushrooms from sauté pan and place on warm plates, turn heat to high and quickly reduce pan sauce to the proper consistency.
7 to serve, place mushrooms along plate rim, 2 breasts in the center, spoon pan sauce over both and garnish with finely chopped parsley.
Total Time: 1 hr 40 mins
Preparation Time: 1 hr
Cook Time: 40 mins
Ingredients
Servings: 4
1/2 ounce dried morel (other mushrooms will do fine)
1 quart beef broth (any meat or veggie broth, will reduce to half)
20 fresh sage leaves
1 shallot, minced
1 teaspoon garlic, minced
2 tablespoons olive oil
1 tablespoon parsley, chopped
Recipe
1 reconstitute mushrooms according to package directions (i.e. soak in warm water, stock or wine for 20 minutes or so; strain, reserve liquid for future projects).
2 reduce broth to half (i.e. boil uncovered for 40 minutes or so).
3 heat oil in heavy sauce pan.
4 add garlic and cook gently for 1 minute or so.
5 add shallot, mushrooms and sage leaves.
6 cook on medium until sage and mushrooms are cooked, 10 minutes.
Total Time: 15 mins
Preparation Time: 4 mins
Cook Time: 11 mins
Ingredients
Servings: 8
1 1/4 lbs chicken breasts, evenly diced
3 tablespoons olive oil
2 small shallots, chopped
3 garlic cloves, minced
1 1/4 teaspoons salt
1 pinch cayenne chili pepper flakes (amount is per taste)
2 cups thinly-sliced fresh mushrooms (save time by using an 8-ounce carton of sliced mushrooms)
2 tablespoons flour
1 cup chicken broth
1/3 cup wine
8 ounces spinach, rinsed and chopped (thawed and drained frozen spinach may be used)
16 ounces farfelle bow tie pasta
1/2 cup shredded asiago cheese
Recipe
1 cook pasta according to package directions, or 11-12 minutes until al denté.
2 while the pasta is cooking, heat oil in a large skillet over medium-high heat; add chicken and sauté 1-2 minutes; then add shallots, garlic, salt, and cayenne pepper flakes, and sauté another 1-2 minutes; then add mushrooms and sauté another 3 minutes until chicken is nearly done; sprinkle flour evenly over chicken mixture and stir it in; add wine, broth, and spinach; cook and stir 2 minutes until spinach is wilted, sauce thickens slightly, and chicken is cooked through.
3 drain pasta and add it to chicken mixture in skillet; toss well and heat through; transfer to serving platter, top with cheese, and serve immediately.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 6
1/2 teaspoon saffron thread
4 cups chicken stock, very hot
3 tablespoons butter, unsalted
1/4 cup fresh fennel, chopped
1/4 cup onion, sweet, chopped
1/8 cup cremini mushroom, finely sliced
1 cup arborio rice
1/2 cup wine, dry
2 cups peas, petite, fresh (frozen & thawed)
1 tablespoon extra virgin olive oil
1 cup parmesan cheese, grated, good quality
1/4 teaspoon nutmeg, freshly ground
1/4 teaspoon salt, sea, fine
1/8 teaspoon pepper, black, fresh ground
Recipe
1 put the saffron threads into the hot chicken stock to steep(keep warm).
2 melt butter in saucepan over medium heat, stir in fennel, onion and mushrooms and saute 4 minutes.
3 add the rice to the vegetable mixture, stir frequently until rice is shiny and has begun to absorb the butter.
4 lower the heat and add the wine, stirring constantly until the wine is absorbed.
5 next pour in 1/4 cup of the hot stock, stir constantly until the stock is absorbed, do this 1/4 cup at at time until all the stock has been absorbed by the rice.
6 stir in the peas and olive oil cook an additional 3 minutes.
7 remove from heat and stir in 1/2 cup of parmesan cheese, salt, pepper and nutmeg.
8 cover and let stand for 5 minutes.
9 sprinkle the remaining parmesan cheese on top of the rice just before serving.
1 in a large pot, bring 6 quarts of salted water to a boil.
2 in a large saute pan over high heat, add 2 tablespoons olive oil. season turkey with salt and pepper. add turkey and saute breaking any large lumps until golden brown. remove meat from pan and set aside. add 2 tablespoons olive oil to pan and heat. add chopped mushrooms and season with salt and pepper. saute until all the liquid from the mushrooms has evaporated, about 5 minutes. add the peas and saute for 4 minutes. return the meat to the pan and cook for another 3 minutes. remove from heat and set aside.
3 when the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. drain in a colander. return pasta to the pot and add the meat mixture. combine thoroughly and gently cook over medium heat for 5 minutes. drizzle in remaining olive oil. if the mixture is dry, do not hesitate to use more olive oil if necessary. check the seasoning. turn off the heat and add the grated cheese. stir well and serve in large bowl.
4 food network kitchens note: grana padano is a hard, grainy cow's milk cheese similar in flavor to parmigiano-reggiano.
1 to make the shrimp: heat the oil in a heavy medium skillet over medium heat. add the pepperoncini and garlic and cook until fragrant, about 2 minutes. season, to taste, with salt and pepper. set aside.
2 toss the shrimp in a medium bowl with 2 teaspoons of the pepperoncini oil. sprinkle with salt and pepper. prepare a charcoal or gas grill for high heat or preheat the grill pan over a high flame. grill the shrimp until just cooked through, about 2 minutes per side. toss the shrimp with the remaining pepperoncini oil to coat.
3 to make the salad: whisk the extra-virgin olive oil and lemon juice in a medium bowl to blend. season the dressing, to taste, with salt and pepper.
4 top the arugula with mushrooms in a large bowl. season the salad, to taste, with salt and pepper. surround with the warm grilled shrimp and shaved parmesan. add dressing and toss before service. serve immediately. mound the salad in the center of large plates.
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
Servings: 4
3 eggs
500 ml dashi (ichiban-dashi)
1/2 teaspoon salt
1/2 teaspoon lightly flavored soy sauce
50 g chicken meat
4 shrimp
50 g shimeji mushrooms
4 slices kamaboko
1/2 stalk mitsuba (trefoil)
Recipe
1 prepare 4 chawan mushi serving cups. if serving cups with lids are not available, use tea cup covered with aluminum foil.
2 divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.
3 pour in egg mixture.
4 fill a double-boiler pan (mushiki) half full with water.
5 when water comes to a boil, place cups in to steam.
6 cover with cheesecloth, place lid slightly off so that steam can escape.
7 heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes. if the fire is too strong or if steamed too long, chawan mushi becomes spongy, loses flavor and attractiveness.
8 insert bamboo stick to check readiness. if clear liquid rises chawan mushi is ready.
9 take cups out of steamer. top with mitsuba and yuzu, re-cover.
10 chawan mushi is served chilled in summer, hot in winter.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
Servings: 2
1 head garlic
1/4 cup extra virgin olive oil
4 plum tomatoes, quartered
salt & freshly ground black pepper
1/4 cup dried funghi porcini (scant 1/2 ounce)
1/2 cup boiling water
1/2 lb assorted fresh mushrooms, such as chanterelles and stemmed shiitakes
1 large shallot, minced
2 tablespoons dry marsala
1/2 lb farfalle pasta
1 1/2 tablespoons unsalted butter
1/2 cup shaved parmesan cheese
6 basil leaves, finely shredded
Recipe
1 preheat the oven to 425°. cut 1 inch off the top of the garlic and set the head on a piece of aluminum foil, cut side up.
2 pour 1 teaspoon of the olive oil over the cut garlic, wrap it in the foil and roast for about 1 hour or until very tender.
3 squeeze the roasted garlic from the skins into a small bowl and mash well. cover with plastic wrap.
4 meanwhile, on a rimmed baking sheet, toss the tomato wedges with 2 teaspoons of the olive oil and season with salt and pepper.
5 lay the tomato wedges on their sides and roast for about 30 minutes, or until tender and browned on the bottom. using a spatula, transfer the tomatoes to a plate.
6 in a small heatproof bowl, cover the porcini with the boiling water and set aside to soften, about 20 minutes.
7 remove the mushrooms from the liquid and rinse them under running water to remove any grit; reserve the liquid.
8 in a large skillet, heat 2 tablespoons of the olive oil. add the fresh mushrooms in an even layer, season with salt and pepper and cook over moderately high heat, without stirring, until deep brown on the bottom, about 4 minutes.
9 stir the mushrooms and continue to cook until tender, about 4 minutes longer. transfer to a plate.
10 add the remaining 1 tablespoon of olive oil and the shallot to the skillet and cook over moderate heat until translucent, about 3 minutes. add the marsala and simmer until reduced by half.
11 pour in the reserved mushroom soaking liquid, stopping when you reach the grit at the bottom. add the porcini and the roasted garlic puree.
12 cook the farfalle in a large pot of boiling salted water until al dente, about 10 minutes.
13 meanwhile, rewarm the roasted tomatoes and the mushroom sauce. add the sautéed fresh mushrooms to the sauce, swirl in 1 tablespoon of the butter and season with salt and pepper.
14 drain the pasta and toss it with the remaining 1/2 tablespoon of butter. add the mushroom sauce and toss well.
15 mound the pasta in 2 shallow bowls and top with the roasted tomato wedges, parmesan shavings and basil.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 4
3 tablespoons extra virgin olive oil
2 boneless skinless chicken breast halves
4 ounces diced pancetta
3 large garlic cloves, minced
2 portobello mushroom caps, sliced
1/2 cup dry wine
1 cup chicken broth
5 new potatoes, unpeeled, each cut into 12 wedges
2 red bell peppers, cut into 3/4-inch pieces
1 green bell pepper, cut into 3/4-inch pieces
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon chopped fresh rosemary
8 ounces penne (tube-shaped pasta)
1/3 cup about 1 . 5 oz. freshly grated parmigiano-reggiano cheese
Recipe
1 heat 1 tablespoon of the oil in large skillet or dutch oven. add chicken breasts; cook over medium heat 4 to 6 minutes or until golden brown and juices run clear. remove from skillet. slice diagonally into 1/2-inch strips; set aside.
2 heat remaining 2 tablespoons oil in same skillet. add pancetta; cook over medium heat until brown, stirring occasionally. add garlic; cook briefly. add mushrooms; cook 1 to 2 minutes.
3 increase heat to high. add wine; bring to a boil. add chicken broth, potatoes, bell peppers, salt and pepper. bring to a boil. reduce heat to medium-low; cover and simmer 5 minutes.
4 remove cover; increase heat to medium-high. add chicken and rosemary. cook 3 to 5 minutes or until potatoes are tender and sauce is slightly thickened.
5 meanwhile, cook penne according to package directions.
6 drain penne; toss with sauce and cheese.
7 tip *regular bacon can be substituted for pancetta. eliminate the oil for cooking and drain the bacon drippings.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 4
1 cup wild mushroom, sliced
1 ounce virgin olive oil
2 tablespoons butter
1 small onion, finely chopped
1 large tomato, peeled and chopped
2 garlic cloves, crushed
1 ounce prosciutto, cut into strips (match sticks)
2 tablespoons fresh parsley, finely chopped
2/3 cup dry wine
2/3 cup grated parmesan cheese
1/2 cup 40% cream
1 lb dried farfalle noodles (bowtie)
1/2 cup frozen peas
add salt & freshly ground black pepper
Recipe
1 . in a large pan, heat olive oil and saute the ham, onion, and garlic, stirring for about 3 minutes until onion is soft.
2 2. add tomato, muchrooms, and peas. cook for about 5 minutes. add wine, and simmer for 3 minutes. add cream and butter, simmer for another 5 minutes. then add salt and plenty of black pepper.
3 3. cook the farfalle in a large saucepan in rapidly boiling, salted water for about 10 minutes, or until "al dente". drain the pasta thoroughly, add to the sauce and toss with cheese and parsley to mix. taste for seasoning and serve immediately with some extra parmesan cheese on the side.
4 **i use this recipe during lent and substitute the ham for shrimp (about a half pound) - it is yummy!
Total Time: 2 hrs
Preparation Time: 1 hr 30 mins
Cook Time: 30 mins
Ingredients
Servings: 6
3 -4 cups shredded cooked chicken
2 tablespoons butter or 2 tablespoons margarine
1 medium onion, chopped
1 -2 garlic clove, pressed
1 (8 ounce) can of chopped green chilies
1 (8 ounce) can whole green chilies, sliced in thin strips
1 green bell pepper, finely chopped
5 tomatoes, skinned and chopped (i don't remove the skin when i don't have the time)
2 tablespoons fresh cilantro
1 cup chicken broth
1/8 teaspoon cumin
12 large flour tortillas
3/4 lb monterey jack cheese, cut into 1/4 inch strips lengthwise into strips
2 (10 3/4 ounce) cans cream of mushroom soup (can use lower fat version)
1/2 cup heavy cream or 1/2 cup half-and-half cream
1 -2 cup longhorn cheese or cheddar cheese, shredded
Recipe
1 in a large heavy fry pan or skillet, melt the butter over a medium heat.
2 add the onion and the garlic.
3 saute about 4 minutes, then add the chopped chilies, tomatoes, bell pepper, cilantro, broth and cumin.
4 let this mixture simmer over a medium low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry).
5 remove from the heat and dip (to soften) each tortilla in the sauce, lay flat then place strips of chicken, 1-2 pieces of jack cheese and 1-2 strips of green chilies at one end of the tortilla.
6 roll the filled tortilla and place in a lightly greased large baking dish or pan, seam-side down.
7 fill the pan with the rolled tortillas.
8 pour the sauce over all.
9 combine the soup and cream and pour over all then cover with the shredded cheese.
