Posts filed under 'Recipes'
½ cup dried porcini (1 oz.)
½ cup dried morels (2 oz.)
3 cups hot water
½ lb fresh mushrooms of choice
3 cloves garlic, finely chopped (1 heaping Tbsp)
1/3 cup finely chopped shallots
5 Tbsp butter
8 Tbsp flour
Salt and Pepper
4 cups good quality chicken stock (or vegetable broth for vegetarian version)
½ -1 cup heavy cream
splash of Madeira
¼ cup finely chopped parsley
¼ cup snipped chive
1 Soak dried porcini and morels separately in 1 ½ cups hot water each for 30 min. Line strainer with paper towel and drain porcini liquid, reserving 1 cup. Drain morels, cut off stems and rinse well under running water. Discard morel liquid. Wipe fresh mushrooms, cut off ends and slice thinly. Set aside.
2 Heat butter in heavy saucepan and sauté shallots with garlic until well coated and slightly transparent (about 3 min.). Add fresh mushrooms and cook a few minutes more. Add dried mushrooms, place a round of buttered parchment paper over pan, cover and sweat over low heat for 10 min.
3 Uncover. Add flour to mushrooms, blending well. If mushrooms seem too dry after a minute or so, add a small mount of butter. Add stock and reserved cup of porcini liquid. Bring to a boil, lower heat, cover and simmer for 20 min. Season with salt and pepper.
4 Add cream to taste, Madeira, chopped parsley and chives just before serving.
Chef’s note: Mushroom soup may be prepared ahead. For best appearance, be sure to add cream and garnish just before serving.
Copyright Simply Recipes.
February 7th, 2006
Serves 6
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon chili flakes
1 ounce butter
2 teaspoons ground
turmeric
1 large onion, chopped
3 garlic cloves, chopped
1 1-inch piece of fresh
ginger, chopped
4 tablespoons ground
almonds
1 pound, 10 ounces celery
root, diced
5 cups vegetable stock
salt and freshly ground
black pepper to taste
Cilantro Oil
3 garlic cloves, chopped
1/2 teaspoon coarse sea salt
4 tablespoons olive oil
1. Grind the first 3 ingredients
together in a spice grinder, or
pound in a mortar with a pestle.
2. Melt the butter in a pan over
low heat. Add the crushed spices
and turmeric and cook for about
1 minute, until fragrant. Add the
onion, cover, and cook for about
5 minutes, until translucent.
Add the garlic, ginger, and
almonds and cook for 1 minute,
until fragrant. Add the celery
root and stock and bring to a
boil. Simmer for 20 minutes,
until the celery root is tender.
3. Puree the soup with a hand-held
blender or in a food processor
until smooth. Season with
salt and pepper.
4. To make the Cilantro Oil, grind
the garlic, sea salt, and olive oil
together in a food processor, or
pound to a paste in a mortar.
5. To serve, ladle the soup into
bowls and garnish with the
Cilantro Oil. Drizzle with a bit of
cream, if desired.
Per serving (without cream garnish):
237 calories, 60% fat (16 g; 4 g saturated), 31% carbs (18 g), 9% protein (5 g), 4 g fiber, 88 mg calcium, 1.6 mg iron, 1,409 mg sodium.
Recipes by CELIA BROOKS BROWN
Copyright 2005 Weider Publications
Copyright 2005 Gale Group
February 4th, 2006
Thai Hot and Sour
Salad With Crispy Tofu
Serves 4
7 ounces firm tofu
peanut oil or sunflower
oil, for frying
Dressing
2 red chilies, de-seeded
if large
2 cloves garlic
4 tablespoons light
soy sauce
4 tablespoons lime juice
4 tablespoons Splenda
Salad
11 ounces rutabaga, grated
2/3 cup green beans,
sliced lengthwise
1 red bell pepper, cored
and thinly sliced
4 green onions, sliced
2 handfuls of fresh mint
leaves
1/2 cup toasted peanuts,
ground
1. Drain the tofu and wrap in
paper towels until ready to use.
2. Make the dressing by pounding
all the ingredients in a
heavy mortar or by processing
them in a blender. Combine the
rutabaga, beans, bell pepper,
green onions, mint, and half
the peanuts. Toss with half the
dressing.
3. Heat a shallow layer of oil in
a skillet over high heat. Cut the
tofu into 3-inch slices and fry,
turning once, until golden all
over. Drain on paper towels.
4. Spoon the salad onto plates
and top with tofu. Toss with
the remaining dressing and
sprinkle with the remaining
peanuts.
Per serving:
283 calories, 55% fat (18 g; 2.7 g
saturated), 28% carbs (20 g),
17% protein (12 g), 5 g fiber,
186 mg calcium, 2.6 mg iron,
679 mg sodium.
Recipes by CELIA BROOKS BROWN
Copyright 2005 Weider Publications
Copyright 2005 Gale Group
February 2nd, 2006
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