1 “container” each of 3 kinds of mushrooms
Hen of the Wood (3½ oz.)
Crimini (8 oz.)
Champignons (8 oz.)
1 medium large shallot, chopped
T butter ½ tsp. thyme
Salt and pepper to taste
2 T brandy or sherry
1 8 oz. pkg. cream cheese
1-2 tsp. white truffle oil (Williams Sonoma) optional
Trim off tough ends on stems of mushrooms and chop. Process with medium large shallot to a paste. Melt butter in skillet and add dried thyme to taste. Put mushroom paste into skillet and cook until dry. Add salt and pepper to taste. Add brandy or sherry and cook down until dry. Put mushroom mixture back in processor and add cream cheese and white truffle oil (optional). Process until it comes together. Put into mold and refrigerate until solid.
You can use any kind of mushroom. Flavorful ones wo ...
Preheat oven to 375 º
House Seasoning: 1 C salt, ¼ C black pepper, ¼ C garlic powder (Store for multi use)
1 C crabmeat
½ C cream cheese
½ C fresh chopped parsley
½ C chopped green onion
4 Tbsp Parmesan cheese
10-12 mushroom caps
½ C bread crumbs
Mix all ingredients (except mushrooms). Stuff mushroom caps and top with bread crumbs. Spray mushrooms with a cooking spray to help brown.
Bake for 20 minutes.
9” pastry shell
4 T butter
2 T minced green onion tops
1# fresh mushrooms, thinly sliced
1 ½ tsp salt
1 tsp lemon juice
1 C heavy cream
1/8 tsp pepper
1/8 tsp ground nutmeg
½ C grated Swiss cheese
Preheat oven to 450º F, bake pastry shell for 10 minutes or until lightly browned. Set aside to cool. Reduce oven temp to 350º F.
Melt 3T butter in large skillet. Add onion; cook 1 plus minute, stirring constantly. Stir in mushrooms, 1 tsp salt, and lemon juice.
Cover pan and simmer over low heat for 10 minutes. Uncover, increase heat and boil for 5-10 minutes until liquid is completely evaporated and mushrooms begin to sauté in the butter. Stir them occasionally to prevent scorching.
Beat the eggs and cream together with the remaining ½ tsp salt, pepper and nutmeg. Sti ...
2 c milk
2 c (loosely packed) fresh mint leaves
6 egg yolks
¼ c sugar
2 Tbsp green crème de menthe
Combine the milk and mint leaves in a saucepan, and bring to a boil. Remove the pan from the heat, cover, and set aside for 30 minutes. Strain the milk into another saucepan, pressing against the mint leaves to extract as much flavor as possible. Whisk the egg yolks and sugar together in a bowl until the mixture is light and thick. Reheat the milk over medium-low heat and gradually add it to the egg mixture, stirring constantly. Return this to the saucepan and cook over low heat until the mixture has thickened slightly and coats the back of a metal spoon. Do not allow it to boil or the sauce will curdle. Remove the pan from the heat, stir in the crème de menthe, and transfer the mixture to a bowl to cool to room temperature.
Leftover chicken and rice come together in this flavorful main dish salad. Serve over baby spinach.
2 c cooked rice
1 c shredded cooked chicken
2 c shredded carrots
¼ c sliced scallions
¼ c chopped Kalamata olives
¼ c reduced-sodium chicken broth
1/3 c orange juice
2 Tbsp lemon juice
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh cilantro
2 tsp extra-virgin olive oil
½ tsp ground cinnamon
⅛ tsp cayenne pepper
Salt and freshly ground pepper to taste
Combine rice, chicken, carrots, scallions, and olives in a large bowl. Whisk together gravy (or broth), orange juice, lemon juice, mint, cilantro, oil, cinnamon, cayenne and salt and pepper to taste in another bowl. Toss dressing with rice mixture.
1 c. sugar
¼ lb. butter
5 T. lime juice
4 T. grated lime rind
3 large or 4 small eggs, beaten
Mix all together in a heavy bottomed pan and cook over low heat, constantly stirring for 12 minutes. Curd should be very thick.
Cool and chill, covered. This will keep in a glass jar for at least 2 weeks.
This is an old southern favorite used to fill tart shells and meringues. It is delicious drizzled over pound cake, waffles, pancakes or as a spread on muffins. To use as a filling, mix it half and half with whipped cream. Garnish with strawberry or raspberry puree and a sprig of lemon balm or mint
1 c dried lentils
¾ c frozen shelled edamame (green soybeans)
2 Tbsp olive oil
1 ½ c minced red onion
3 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
6 Tbsp fresh lemon juice
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh mint
½ tsp salt
½ tsp ground cumin
1/8 tsp ground red pepper
1/8 tsp ground cinnamon
Dash of ground cloves
Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat and simmer 15 – 20 minutes or until tender but still retaining their structure. Drain well, sand set aside
Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame are tender; drain well.
Heat oil in a Dutch oven over medium-high heat ...
Preheat oven to 400 º
1 C flour
¼ C sugar
1 Tbsp dried lavender – grind or run through coffee mill
1½ tsp baking powder
Pinch of salt
½ C applesauce
½ stick butter, melted
1 egg, beaten
½ tsp almond extract
Combine dry ingredients in one bowl and wet ingredients in another bowl. Add the wet ingredients to the dry ingredients and stir until just combined. DO NOT OVERSTIR! Fill muffin (paper) cups and bake for about 15 minutes or until brown. Makes 6-8 regular sized muffins or 12 small. If you are making small muffins, shorten cooking time. Serve with homemade lemon curd or strawberry jam and clotted cream.
Preheat Oven 275º F
8 Tbsp. unsalted butter
1/3 cup sugar
1 ¼ cup all purpose flour
½ tsp salt
¼ tsp vanilla
1-2 tsp Dried cooking lavender buds
In bowl of mixer, cream butter and sugar until light and fluffy – about 2 minutes. Add vanilla, salt and flour. Mix. Stir in lavender.
Scoop 1 tablespoon dough onto a cookie sheet. Dip a decorative cookie mold into sugar and press dough to a thickness of 3/8 inch. Bake 25-30 minutes until firm, but not brown. Yields approx. 1 dozen cookies. (depends on the size of the cookie)
(Alternatively, dough can be rolled, cut with a cookie cutter and sprinkled with sugar.)
2 cans chickpeas, rinsed and dried (Progresso brand preferred)
½ to 1 tsp salt
2 cloves garlic (mashed/minced)
lemon juice (to taste)
pinch of black pepper
1 small chopped plum tomato
1 scallion chopped
Kalamata olives – approx. 8
Place the chickpeas in a food processor and add approximately ½ cup olive oil.
Add salt, pepper, lemon juice (start with 1 T), and garlic.
Mix until chickpeas are smooth. You may have to add more olive oil.
Adjust seasoning regarding salt and lemon juice – should have a little bite.
More garlic may be added, if desired. For the “author” there is no such thing as too much garlic!
Refrigerate hummus in a covered container.
Serve chilled, on ...