mushrooms Tag

08 Jan

Wellington Hash

  [caption id="attachment_6488" align="aligncenter" width="600"] Wellington Hash topped with a perfectly poached egg; a royal repast![/caption] Ever wonder what to do on the weekend with some leftovers? Well here's an upscale version of a breakfast classic, steak and eggs. Smoked prime rib is added to potatoes, onions,...

04 Jan

Get Your Wellies On

[caption id="attachment_6454" align="aligncenter" width="600"] Beef Wellington over Wilted Greens with Parma Truffle Fries[/caption] By request, for a classic holiday treat, today we share a simple but elegant and mouthwatering entrée, Beef Wellington. This is also a great way to use up any large leftover pieces of...

12 Jan

Tilefish

[caption id="" align="alignnone" width="580" caption="Tilefish"][/caption] Here is a delicious fish that you don't see very often. If you do, definitely give it a try; sweet delicate white flesh that will remind you of grouper. The fish was pan-seared and placed on a bed of chanterelle mushroom...

19 Dec

Stuff it

[caption id="" align="alignnone" width="580" caption="Wild boar sausage, wild and red Himalayan rice stuffing"][/caption] Looking for a delicious and slightly different stuffing for the Christmas meal this year. Try this delicious wild rice variation with wild boar sausage. An exciting exotic face to a comfortable favorite, it's...

30 Sep

Champagne Sauce

By popular request, here is the recipe for both recent champagne sauces we posted (one with duck breast and one with butternur squash gnocchi) and the  one we  discussed on the recent NPR radio interview . Chanterelle Mushroom Champagne Sauce 2 Tbs. shallot, finely minced 2 Tbs. butter 8 ounces of...

19 Sep

A Taste of Fall

Here's a recipe that speaks of fall: Pan-seared duck breast with chanterelle mushroom champagne sauce over sauteed spinach and pan fried new potatoes. The fall brings the harvest of grapes, and the champagne sauce here contains some champagne grapes (usually available at markets that carry...

15 Feb

Food of Love

What did you devour on Valentine's Day? I meant the food, of course! For me, risotto is a food of love. She rewards your patience and care with a  sublime texture of slightly al dente rice and unctious creaminess. MMMM. To our basic risotto we...

27 Nov

Leftovers

Here's a way to use some of those leftovers for a great weekend brunch. We used the Foie & Mushroom stuffing, added a fried egg and truffle slices-delicious! It is even more delicious if there is any leftover wine to serve it with. ...