Etheral Mushrooms

This is a "Wow!!! What the heck is in this!!??" type of recipe. These mushrooms live up to their name and you will be the star of any party you bring them to. They are just heavenly and melt in your mouth. This is not my usual light dish, but remember I made these in honor of a chef and the occasion was special. If you generally eat healthy, a dish like this in moderation is perfectly fine to enjoy once in a while.

This recipe is from my parents' neighbor and she brings them to most gatherings, with all the neighbors drooling as she carries them in. After finally getting the recipe, my mom attempted to recreate them a couple of times and knew it just did not taste the same. She was sure her friend was holding out some secret ingredient. Turns out, the type of bouillon is the secret... try to use paste instead of the cubed version if you can find it. It does make a difference! This is the brand I found at Bristol Farms.

Ingredients:

• 2 lbs regular white button mushrooms
• 2 cups Burgundy (Or just use pinot noir for a less expensive option)
• 2 tsp Worcestershire sauce
• 1/2 tsp dill seed (I could only find Dill weed at my grocery store which worked fine)
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1 cup boiling water
• 2 tsp beef bouillon paste (or use 2 cubes if you cannot find the paste)
• 2 tsp chicken bouillon paste (or again, use 2 cubes if you cannot find)

Combine all ingredients except mushrooms in Dutch oven. Bring to a boil over medium heat. Add mushrooms.

Reduce to simmer. Cook 5-6 hours with pot covered.

Remove lid and cook another 3-4 hours.

This is really the most simple recipe, but it does have a very long cooking time. Plan ahead. I find it best to make the night before. I let it simmer all night (even though it says 5-6 hours, I cooked it longer and thought it turned out better) then continue cooking with the lid off the day of your party.

Serve as an appetiser with toothpicks. The mushrooms will be very dark.

Love,

Sam

Raw Brussel Sprout Salad

This salad idea came from a combination of two different recipes I had read recently. I decided to combine them together.

If you are afraid of these little stinky vegetables, you are not alone. It seems that most people who have a strong dislike for any vegetable seem to name this one. I don't get it... I love them roasted or steamed.. and now raw in this salad. This is a great side dish for the summer because it is served cool or at room temperature and its an unexpected healthy twist on the usual side salad. I hope you try it.

First, you need to make the vinaigrette. Mix all ingredients except for the oil in a bowl. then slowly whisk in the oil until everything comes together. This vinaigrette needs at least 30 minutes in the refrigerator before added to the salad, or you can make it up to 3 days ahead of time.

Vinaigrette:

• Juice of 2 lemons
• 1 finely chopped shallot
• 3 TBS finely chopped chives
• salt and pepper to taste
• 1/2 cup olive oil

Salad Ingredients:

• 2 lbs brussel sprouts, thinly sliced
• 1/4 freshly grated good Parmesan cheese (no green can!)
• 1 cup shelled pistachios

Using a mandolin or food processor with a slicing blade, slice the brussel sprouts. Mix together with the Parmesan cheese and dress. Toss in the pistachios just before serving so they stay crunchy.

Love,

Sam

Book Club

This past weekend was my turn to host our monthly book club meeting. This month we chose to read a beautiful chef's memoir titled Blood, Bones, and Butter written by Gabrielle Hamilton. She writes in a way that appears to be effortless and it really captivated me right from the beginning. It is amazing that this woman has been gifted with both the ability to cook and to write! I highly recommend it for your summer reading list.

I had so much fun planning the menu and trying to capture elements of the book as well as try to put my own spin on keeping some healthy elements. I don't know if I have it in me to run a restaurant after reading about her journey and how much work it really does take, but I certainly love hosting people, especially my girlfriends. I literally jumped out of bed that morning to start preparing. My husband thought it was cute.

I will post each of these three recipes on separate posts but here is a preview:

• Raw Brussel Sprout Salad made with a fresh vinaigrette, Parmesan cheese, and pistachios
• Ethereal Mushrooms (cooked 15 hours and were heavenly like their name!)
• Balsamic Marinaded Tomatoes served over fresh Burrata Mozzarella

I tried to incorporate elements on the book while also trying to add some healthy elements. This is a great way to entertain. Focus on an inspiration but stay true to the way you love to eat. Gabrielle spends a month a year in Italy so of course I had to include Italian elements. The Burrata Mozzarella was inspired by a specific scene in the book where she gets married and her and her husband choose to serve each other big heaping spoon fulls of the creamy cheese instead of wedding cake. How cool is that? A true food lover!

These recipes are for you, Gabrielle! And I hope everyone else loves them too!

Love,

Sam

Asparagus and Mushroom Frittata

Today was Mothers Day. We celebrated by hosting brunch at our house and I made a simple and light meal with the women in mind. Fritattas are like a quiche except without the crust. It is started on the stove top and then finished in the oven. You can mold this recipe to whatever you have in the fridge. This can be a breakfast item... or served at lunch or dinner with a side salad. It really works with anything. This recipe makes a generous 6 portions.

Ingredients:

• 12 eggs
• 1/4 cup milk
• 2 TBS butter
• 1/4 cup grated Parmesan cheese
• 1 bunch asparagus, chopped into 1/2 inch pieces
• 1 cup sliced mushrooms
• 1 shallot
• salt and pepper to taste

Preheat oven to 350.

Begin by melting the butter over medium-low heat in a large non-stick pan. Chop the shallot and cook for 2 minutes. Add the asparagus and mushrooms and cook for 5 minutes or until the asparagus is tender.

While the vegetables cook, combine your eggs, milk, cheese, salt and pepper in a large bowl. Add to the pan. Do not mix, simply allow the majority of the mixture to cook until only the middle of the egg mixture is a bit wiggly. For me, this was about 8 minutes. Transfer the whole pan to the oven and cook for another 10 minutes. The frittata should puff up slightly and turn a golden brown around the edges.

I grated a little extra cheese over the top. Cut into wedges and enjoy. I served the frittata along with smoked salmon and whole wheat bagels, and a mixed berry salad. I love how colorful the plate is!

Now, I know this is not the typical healthy recipe I like to post... but today was a special occasion. You could very easily trim this down by using egg whites only and eliminate the cheese.

Love,

Sam