I made this amazing mushroom filling for our fancy Xmas day dinner and had a lot leftover. I also had a pack if burrata that was nearing end of life. So I cooked pasta and added a little truffle oil to make one tasty meatless Monday meal!
1 lb cremini mushrooms, cleaned
2 medium shallots
1 clove garlic
2 TBSP butter
1/4 c parsley, chopped
Salt and pepper
8 oz pasta
4 oz burrata, chopped
Bring a large pot of salted water to a boil. Cook pasta according to package.
Put the mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed; scrape the bowl as needed.
Heat the butter and oil in a large skillet over medium heat. Add the mushrooms, cover, and cook, stirring occasionally, until the mushrooms are very soft and fragrant, 3 to 5 minutes. Don’t let them brown. Uncover and cook until the pan is mostly dry, 2 to 3 minutes. Add the parsley; season with 1/2 tsp salt and pepper to taste.
Add pasta to the mushroom sauce and 1/4 c pasta water, stir to combine added more pasta water as needed. Cook about 1 minutes over medium low heat.
Serve with a little burrat, parmigiano and drizzle of truffle oil.
Serves 2 – 4.
It’s NYE so I thought is would do something fun, and what is more fun than jello and champagne??
10 oz plus 5oz champagne
1 TBSP sugar
3 envelopes Knox plain gelatin
Place 10 oz of the champagne and sugar in a sauce pan and then sprinkle gelatin on top. Let gelatin soften for about 2 minutes.
Place saucepan over low heat and stir until gelatin has completely dissolved, about 2-3 minutes. Remove from heat and add in remaining 5 oz of champagne and stir to combine.
Pour mixture into a loaf pan and chill for at least an hour.
To release Jello, dip the pan into warm water and use a knife along the sides to gently release the Jello. Use a sharp knife to cut squares. Before serving, dip the tops in the sugar and serve with a festive toothpick.
This salad is perfect for when you want something light to go with the rest of your meal.
3 TBSP olive oil
1 TBSP Champagne vinegar
1 TBSP minced shallot
2 tsp Dijon mustard
2 small heads of butter lettuce, outer leaves removed
4 thinly sliced radishes
1/4 cup assorted whole fresh herb leaves (such as tarragon, chervil, parsley, and cilantro)
Combine oil, vinegar, shallot and Dijon in a small jar, shake to combine. Toss with the remaining ingredients in a bowl.
The fishmonger at my local farmers market has the most amazing scallops – fresh and meaty. This week I was inspired by Food & Wine magazine to serve the raw with 3 sauces – magnific!!
6 scallops sliced thin
Arrange them in 3 circles on two plates and top with sauces.
2 TBSP canola oil
1 1/2 TBSP lime juice
1 TBSP wasabi paste
1/2 tsp finely grated ginger
Pinch of salt
Whisk together and drizzle over scallops. Sprinkle with a few thinly sliced scallions.
Lemon and Espelette
Drizzle your best olive oil and lemon juice over the scallops, season with sea salt and espelette.
Pecan and ponzu
Drizzle a little ponzu over the scallops, dot with balsamic glaze and sprinkle with tasted finely chopped pecans.
These peanut butter and jelly bars are for my skinny minis, so they are packed full of calorie rich stuff like butter and healthy oats! Perfect mid morning snack.
1 c flour
1 c quick-cooking oats
2/3 c coconut palm or brown sugar
1/2 tsp salt
1/4 tsp baking soda
1/2 c chunky all-natural peanut butter
10 TBSP butter, at room temperature,
1 c strawberry jam
Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-9-inch metal baking pan with butter, then flour, tapping out any excess flour; set aside.
Combine flour, oats, sugars, salt, and baking soda in a large bowl of a stand mixer. Add the peanut and butter, beat mixture until combined.
Place two-thirds of the mixture into the prepared pan and, using a measuring cup dipped in flour, press it firmly and evenly into the bottom; set the remaining mixture aside. Bake until the edges start to brown, about 15 minutes.
Remove the pan from the oven to a wire rack. Dollop the jam over the crust and spread into an even layer, taking care not to disturb the crust. Crumble the reserved oat mixture into pieces about the size of almonds and evenly sprinkle it over the jam. Return the pan to the oven and bake until the jam is bubbling and the topping is golden brown, about 20 to 25 minutes more.
Remove the pan to the wire rack and let it cool completely, about 1 1/2 hours. Cut into 18 squares.
I can’t resist the gorgeous Brussels sprouts at the farmers market. I love shredding them in the food processor for a quick meal. This one is packed with lots of flavor and texture.
1 1/4 lb Brussels sprouts, shredded
2 tsp olive oil, divided
1/2 yellow onion, diced
1/3 c pecans, toasted and chopped
1/3 c dried cranberries
1/3 c grated Pecorino
1/2 tsp ground pepper
Salt to taste
Heat 1 teaspoon of olive oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, until the onions are soft, 4 to 5 minutes.
Add the remaining 1 teaspoon of olive oil to the skillet, then add the Brussels sprouts. Cook, stirring occasionally, until the Brussels sprouts are tender, but still bright green.
Stir in the pecans, dried cranberries, cheese and pepper. Taste and season with additional salt, if desired.
Serves 4 – 6.
This recipe is from Food & Wine Magazine and it is amazing!! I made a couple modifications; I added more kimchi and green onion, omitted the tofu and upped the amount of pork.
1/4 c soy sauce
1 TBSP white vinegar
1/2 TBSP gochugaru (Korean chile powder) or crushed red pepper
1 tsp sesame seeds
1 TBSP sugar
10 oz ground pork
6 scallions, minced
1/2 c drained kimchi
3 garlic cloves
1 inch piece peeled ginger
1 egg, lightly beaten
1 TBSP soy sauce
1 tsp kosher salt
30 round wonton wrappers
1 1/2 TBSP cornstarch
3 TBSP canola oil
MAKE THE DIPPING SAUCE Mix all of the ingredients until the sugar dissolves.
MAKE THE DUMPLINGS In a food processor combine kimchi, garlic, and ginger until finely chopped. Mix all of the ingredients except the wrappers, cornstarch and oil. Arrange 4 wrappers on a work surface; keep the rest covered with a damp paper towel. Brush the edges of the wrappers with water and drop 1 TBSP of the filling in the centers. Fold over one side of the wrapper to form a half moon, pressing the edges together. Transfer to a parchment-lined baking sheet and cover with plastic wrap; assemble the remaining dumplings.
In a bowl, stir the cornstarch with 1 cup plus 2 tablespoons of water.
Heat 1 TBSP of the oil in an 8-inch nonstick skillet. Arrange 10 dumplings around the edge of the skillet, overlapping slightly (there should be almost no empty space). Cook over moderate heat until golden on the bottom, about 3 minutes. Drizzle one-third of the slurry over and around the dumplings, cover the skillet and cook for 1 minute. Uncover and cook until the dumplings are cooked through and the slurry forms a thin crust, 4 minutes. Carefully invert the dumpling pancake onto a plate. Repeat to make 2 more pancakes. Serve with the dipping sauce.
Makes 3 large pancakes.