Mushroom Cream Sauce

PRE-STORY: This goes with the Chicken Marsala Ravioli's.

DISH: Pasta
SOURCE/ADAPTED FROM:
Food Network, Mushroom Cream Sauce, Tyler Florence
PREP TIME: ~5 minutes - this is just for the sauce, add time to make the pasta and filling! COOK TIME: 10 minutes

I doubled the recipe based on recommendations on the Food Network site. The recipe below is the original amounts.

• 2 tablespoons unsalted butter
• 2 garlic cloves, finely minced
• 5 sage leaves
• Salt and pepper, to taste
• 6 ounces portobello mushrooms, sliced
• 1 cup heavy cream (I used half and half)
• 1/2 leek, roughly chopped

Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately with chicken Marsala ravioli.

SERVES / NUTRITIONAL INFORMATION:
Serves 4

Calories: Unknown

RATING/DIFFICULTY:
5 - Calories are worth it! (At least I thought so...Cat??)

Just Tri! The average home cook can make this

SERVED WITH:
Chicken Marsala Ravioli, Basic Pasta Dough, and Wegman's Garlic Bread,

FINAL NOTES:
If I were to make this again, I'd add some recontituted dried mushrooms and used some of the liquid for more flavor. I also would not try the half and half, it did not thicken up like I would have liked. Or, at a minimum, I would have thickened with flour or corn starch.

Chicken Marsala Ravioli

PRE-STORY: Cat and Oli were coming over for supper, what better reason to bring out the pasta machine!!

DISH: Pasta
SOURCE/ADAPTED FROM:
Food Network, Chicken Marsala Ravioli Filling, Tyler Florence
PREP TIME: ~10minutes - this is just for the filling - add time to make the pasta! COOK TIME: 6 minutes

• 8 ounces chicken breast, cut in strips (about 1 chicken breast)
• 4 tablespoons olive oil, divided
• 1 shallot, chopped
• 1 garlic clove, chopped I probably used two
• 1/4 cup Marsala wine or chicken broth (After talking with Phil, the wine guy at Wegman's he convinced me that the chicken marsala cooking wine was good enough, in the future, I'd use a real wine)
• 4 thin slices prosciutto, sliced
• 4 bay leaves
• Fresh thyme and parsley leaves
• 2 tablespoons bread crumbs
• 2 tablespoons Parmesan cheese, grated, divided
• Salt and pepper
• 1 egg
• 1/4 cup heavy cream

Brown chicken in 2 tablespoons of olive oil over medium-high heat. Add shallot and garlic. Deglaze with Marsala. Take pan away from heat source and flambe. Return pan to stove, flame will go out in about 1 minute. (I tried this, but there wasn't enough alcohol in the marsala cooking wine, so it wouldn't light. That's why I'd use real wine next time, I think the flambe would add some more depth in the flavor.) Add prosciutto and herbs. Sprinkle in bread crumbs and 1 tablespoon Parmesan. Drizzle in 1 tablespoon of olive oil to keep moist. Discard bay leaves. Pulse together all ingredients in a food processor. Add egg, cream, remaining Parmesan and olive oil. Pulse again. Chill before filling ravioli.

SERVES / NUTRITIONAL INFORMATION:
Serves 4

Calories: Unknown

RATING/DIFFICULTY:
5 - Calories are worth it! (At least I thought so...Cat??)

Just Tri! The average home cook can make this

SERVED WITH:
Mushroom Cream Sauce (next recipe), Wegman's Garlic Bread,

FINAL NOTES:
After seeing the amount of ravioli's I had (I made about 3 servings of the Basic Pasta Dough) I didn't think it would be enough. So I followed the above recipe and made 2 more chicken breasts. It was plenty!!!!

Basic Pasta Dough

PRE-STORY: After Ironman Switzerland Dude and I went Italy. We ate fresh pasta every day and it was wonderful. When we got back, I bought a pasta machine and took a class. This is the basic dough...

DISH: Pasta
SOURCE/ADAPTED FROM: Cooking Class at Open Kitchen - Instructor: Angie Lee
PREP TIME: ~30 minutes COOK TIME: 10 minutes

• 3/4 C All Purpose Flour (Ihave NEVER had luck with pasta flour, it just doesn't work for me)
• 1 tsp Olive Oil
• 1 Egg
• Pinch of salt

Recipe is per serving – 1 egg per person. Scale up as needed to serve your guests.
Mound the flour on your work surface and make a well in the center. Add the egg and oil to the well and sprinkle with salt. Using a fork, beat the egg and oil together. Gradually mix in the flour. As the dough begins to come together, switch from the fork to a bench scraper, scraping and folding the dough together. Continue to mix and fold the flour into the dough until it comes together and is soft, but not sticky to the touch; you may not need all of the flour from the well. Press dough together, but do not knead. Form the dough into a rectangle, wrap in plastic wrap and allow to rest for 20 minutes.

Set the pasta machine to the lowest number (biggest opening). Dust the dough with flour and feed the dough through the machine. Dust again with flour and fold the dough into thirds like a letter. Feed the dough through the machine. Repeat this process for a total of three folds. Set the pasta machine to the next higher number and pass the dough through. Dust with flour as needed, set the pasta machine to the next higher number and pass the dough through. Continue this process until the desired thickness of pasta is reached. Lay the sheet of dough on a lightly floured surface and allow the dough to rest and slightly dry, about 10 minutes. The pasta may now be cut into the desired shape and cooked. Dust cut pasta with flour or cornmeal to keep from sticking until ready to cook.

SERVES / NUTRITIONAL INFORMATION:
Serves 1

Calories: Unknown

RATING/DIFFICULTY:
5 - it's pasta, how could it be bad?!

Just Tri - The average home cook can make this

SERVED WITH:
Depends on the day

FINAL NOTES:
You can puree spinach, sun-dried tomatoes, herbs, etc. to blend into the dough for different flavors. Fresh pasta is so easy to make, everytime I make it I wonder why I don't do it more often.

Rosa Mexicana Guacomole

PRE-STORY: Rosa Mexicano is an incredible Mexican restaurant that makes tableside guacamole. By that, I mean the best guac I've ever had. So imagine my surprise when they asked if I wanted the recipe. Uh...YES, thank you very much.

DISH: Appetizer
SOURCE/ADAPTED FROM: Rosa Mexicano Restaurant
PREP TIME: ~15 minutes

• 1 Haas Avocado
• 3 Tablespoons Onions, chopped
• 1 teaspoon Jalepeno Chile, chopped
• 1 1/2 teaspoon Cilantro, chopped
• 2 Tablespoons Tomato, chopped (discard juice and seeds)

In a bowl, using the back of a wooden spoon, thoroughly mash the following ingedients into a juicy paste (using the salt as a grinder).
• 1 Tablespoons Onions, chopped
• 1/2 teaspoon Jalepeno Chile, chopped
• 1/2 teaspoon Cilantro, chopped
• 1/2 teaspoon salt

Holding the avocado in the cup of the hand, split the avocado in half lengthwise and remove the seed. Slice the avocado lenthwise in approx. 1/8" strips, then across forming a grid (cut through the flesh only, not into the skin). Scoop the avocado out of the skin with a spoon.

Add the avocado to the paste and thoroughly mix together, then add the rest of the ingredients and fold. Add jalapeno chiles and salt to taste.

RATING/DIFFICULTY:
5 OMG Calories Don't Count

Easy Peasy

SERVED WITH:
TOSTITOS® ARTISAN RECIPES® Roasted Garlic and Black Bean Tortilla Chips

FINAL NOTES:
Ok, perhaps I'm confused on the recipe, but what I read and what I do is two different things. I read that I'm suppose to use 1 Tablespoon of the 3 Tablespoons of Onion, 1/2 teaspoon of the 1 teaspoon of Jalepeno, etc. to make this. What I do is use the full amount both lists of ingredients. I've made this on a couple of occasions, including feeding a crowd on New Year's Eve to rave reviews. Either way, I'm positive this is a keeper!

Parmesan (Garlic) Chicken Wings

PRE-STORY: Wegman's is my happy place and often it is the source of inspiration. Tonight, I was wandering around the meat department and they had ready to cook parmesan garlic chicken breasts. Well, I remembered some parmesan wings I made for a get-together I had in Dec so I decided to add some garlic to the mix.

DISH: Chicken
SOURCE/ADAPTED FROM: 365 Ways to Cook Chicken, Parmesan Chicken Wings Oreganata
ACTIVE TIME: ~15 minutes COOK TIME: 45 minutes

• 1 Cup Grated Parmesan
• 2 Tablespoons Chopped Parsley Eyeballed Amount
• 2 teaspoons Paprika Eyeballed Amount
• 1 teaspoon Dried Oregano Eyeballed Amount
• 1/2 teaspoon Dried Basil Didn't have any basil, well, I had fresh but forgot about it until after they were in the oven
• 1/4 teaspoon Salt Eyeballed Amount
• 1/4 teaspoon Freshly Ground Pepper Eyeballed Amount
• 1 Stick (1/2 Cup) Butter or Margarine, melted Used Brummell & Brown Yogurt Butter Spread
• 1 pound Chicken Wings, disjointed and tips removed Used wings/drumettes mix
• Added 2 cloves minced Garlic
• Added sprinkling of Cayenne Pepper

Preheat oven to 350. In a paper bag I used a bowl , combine cheese, parsley, paprika, oregano, basil, salt, and pepper. Toss to mix. Pour melted butter into a shallow bowl.

Dip chicken pieces into butter, then place in paper bag and shake to coat. Place chicken on foil-lined baking sheet and bke for 45 minutes. Serve hot.

SERVES / NUTRITIONAL INFORMATION:
Serves Makes 12 mini-drumsticks

RATING/DIFFICULTY:
5 - Make this for your friends!!! Great recipe for a party...I know, I've made them for a party!

Easy Peasy

SERVED WITH:
Wegman’s Butternut Squash, Baby Spinach, and Craisens mix and Wegman's Mac and Cheese. (Have I ever mentioned I love Wegman's?!?!)

FINAL NOTES:
Another very versatile recipe. Play with the seasonings. Put the mix on chicken breasts, pork tenderloin, coat sliced potatoes, etc. It's also easy to double, triple, quadruple for a party. AND other then the cooking, it takes no time to prepare. If you are having a long open house, have a couple batches prepped and a batch cooking while others are being served.

Lamb Chops with Mushroom Pesto and Root Vegetable Pancakes

PRE-STORY: Well hello there! Yes, I'm still alive and yes, I'm still cooking. There are many recipes that I need to share but this is what I made last night. It was so good, it prompted me to share the deliciousness…

DISH: Lamb

SOURCE/ADAPTED FROM: Tasting the Wine Country, Sharon O’Connor’s/Menu and Music – Recipes from Romantic Inns and Resorts. This particular dish is from Belhurst Castle in Geneva, New York

ACTIVE TIME: ~1 Hour TOTAL TIME: ~1 Hour

MUSHROOM PESTO INGREDIENTS: I halved the recipe but I’m listing the full ingredients. All other changes are highlighted in Italics.

• 4 Tablespoons Extra-Virgin Olive Oil, Plus More For Blending Pesto
• 8 ounces Porcini, stemmed Shiitake, or Cremini Mushrooms, chopped I used a mix of 50% cremini and 50% shiitake
• 3 Garlic Cloves I didn't half the garlic
• 2 Green Onions, white part only, chopped saved/sliced the greens for garnish
• ¼ Cup Pine Nuts • ¼ Cup Parmesan Cheese I didn't half the cheese

To make the pesto: In a large frying pan, heat 2 tablespoons of the olive oil over medium-high heat until almost smoking. Add the mushrooms and sauté for 5 minutes, or until most of the moisture has evaporated. Add the garlic, green onions, and pine nuts and sauté for 3 minutes. In a blender or food processor, combine the mushrooms, garlic mixture and Parmesan. Puree until smooth. I added more olive oil in the processor to help make it smooth. Less than ¼ cup. After the lamb was done, I rewarmed the pesto in the pan that the lamb was cooked in (with the juices) for serving.

LAMB CHOP INGREDIENTS: Truth be told, this recipe is actually for venison chops but Dude hasn’t been lucky in the bow hunting arena and Wegman’s didn’t have venison chops. Lamb seemed like a good substitute (and less expensive than veal chops)

• 1 Tablespoon Olive Oil
• 8-Ounce Lamb Chops again, I halved this, so I used 4 lamb chops
• Salt and Pepper to taste Salt I used a mix of kosher salt and Gray Salt from my salt box and no pepper….cause I hate pepper

In a large frying pan, heat the olive oil over medium-high heat. Add the chops, sprinkle with salt and pepper, and sauté for 3 -4 minutes on each side for medium rare.

ROOT VEGETABLE PANCAKE INGREDIENTS: I did not half this and I had enough to make 8 pancakes.

• 1 Cup All-Purpose Flour
• ½ teaspoon Salt
• ½ teaspoon Baking Powder
• ¼ teaspoon Baking Soda
• ¼ Cup Buttermilk
• ¼ Cup Milk Used Skim
• 1 Egg
• 2 Tablespoons Unsalted Butter, melted
• ¼ Cup Each grated peeled Parsnip, Carrot, Potato, and Rutabega Used Turnip instead of Rutabega
• 2 Tablespoons Olive Oil I cooked on my griddle so I used a lot less olive oil

In a medium bowl, combine all the ingredients except the olive oil. In a large frying pan, heat 1 Tablespoon olive oil over medium-high heat until almost smoking (I used my griddle so I used a drop of olive oil where the pancakes would be and sprayed Pam to prevent any potential sticking). Drop in ¼ cupfuls of batter to form 3 pancakes. Reduce heat to medium and cook for 2 – 3 minutes on each side, or until well browned. Transfer to a low oven to keep warm. Repeat with the remaining oil and batter. Serve warm.

To Serve: Arrange pancakes on warmed plate and pace two chops on top. Top each chop with a dollop of mushroom pesto and serve immediately.

SERVES / NUTRITIONAL INFORMATION:
Serves 4 (Mine Served 2)

RATING/DIFFICULTY:




Difficulty: Just Tri - The average home cook can make this!

SERVED WITH:
Maiche salad with warmed pine nuts, dried cranberries, feta cheese and Balsamic Vinigerette. And a really good 2008 Zaca Mesa Syrah.

FINAL NOTES:
We were a little afraid of the pancakes, but to quote Dude, “These taste just like regular pancakes”. This would be good for a special occasion, i.e. Valentine's Day, Anniversary, etc..

Roasted Cod on Large Garlic Croutons

SOURCE/ADAPTED FROM: epicurious.com - Roasted Cod on Large Garlic Croutons

ACTIVE TIME: 15 min TOTAL TIME: 20 min

INGREDIENTS:
• 1 pound plum tomatoes, cored, diced - used vine ripe tomatoes
• 1/2 cup finely chopped red onion
• 5 anchovy fillets, minced - used about 4
• 3 large garlic cloves (2 minced, 1 halved)
• 4 7- to 8-ounce cod fillets or other white fish fillets (such as halibut; about 1 inch thick) – used 2 8 oz Halibut fillets
• 5 tablespoons olive oil, divided
• 4 1/2-inch-thick slices country white bread – bought Multi-Grain foccachia
• 1/2 cup fresh basil leaves – bought it…forgot to put it in
--added 5 pitted Kalamata Olives – chopped
--added ½ tsp Capers -- chopped

INSTRUCTIONS:
Preheat oven to 475°F. – Preheated grill instead of oven - it was a beautiful evening!Combine first 3 ingredients in large bowl. Add minced garlic and stir to blend. Add olives and capers. Season tomato mixture to taste with salt and pepper. Did not add salt since I used kalamata and capers – plenty of salt. Did not add pepper because I just don't like it.

Arrange fish on rimmed baking sheet. Brush both sides with 2 tablespoons oil; sprinkle with salt and pepper. Roast until just opaque in center, about 8 minutes. Grilled on oiled pan for the same time it says to cook.

Meanwhile, heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add tomato mixture. Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.

Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves (oops), fish, and more sauce.

SERVES / NUTRITIONAL INFORMATION:
Serves 4

RATING/DIFFICULTY:
Taste Rating: Five Fat Running Chefs
Difficulty Rating: Easy Peasy


SERVED WITH: White Wine

FINAL NOTES: This was so good, over a month later I still have the recipe in my wallet. It's simple and the taste is divine!