Tuesday, 30 November 1999 00:00

Layered Mashed Potatoes and Mushroom Casserole

Layered Mashed Potatoes and Mushroom Casserole


Layers of sauteed braising greens and mushroom duxelle are sandwiched between layers of mashed potatoes. Yum.
12 servings, about 3/4 cup each | Active Time: 1 hour 20 minutes | Total Time: 2 hours

Ingredients
1.25 pounds potatoes,
8 oz cremini or white mushrooms, halved
1/2 tablespoon butter
1/4 cup nonfat buttermilk
1 large egg plus 1 large egg white, beaten
1/2 teaspoons salt, divided
1/2 tablespoon extra-virgin olive oil
1/4 cup chopped shallots
1 cloves garlic, finely chopped
1/4 lb braising greens, thawed
1/3 cup mushroom broth or reduced-sodium beef broth
2/3 tablespoons all-purpose flour
1/4 teaspoon freshly ground pepper
1/4 teaspoon chopped fresh rosemary
1/3 cup freshly grated Parmesan cheese, divided

Preparation

Bring 1 inch of water to a simmer in a large pot. Place potatoes in a steamer basket, cover and steam over medium-low heat, replenishing the water as necessary, until the potatoes are fall-apart tender, 20 to 30 minutes.

Meanwhile, working in two batches, place mushrooms in a food processor and pulse, stopping to scrape down the sides as needed, until the mushrooms are coarsely chopped.

Transfer the potatoes to a large bowl. Add butter and mash until chunky-smooth. Gradually stir in buttermilk, egg and 1/4 teaspoon salt. Set aside.

Heat oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until they release their liquid and the pan is almost dry, 10 to 12 minutes. Add braising greens and continue to cook, stirring to blend and heat through. Whisk broth and flour in a small bowl. Add to the pan along with the remaining 1/4 teaspoon salt, pepper and rosemary. Cook, stirring, until the mixture bubbles and thickens, about 1 minute.

Preheat oven to 400°F.

To assemble, spread half of the mashed potatoes in an even layer in a baking dish. Sprinkle half the Parmesan over the potatoes. Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer. Top with the remaining Parmesan.
Bake until hot throughout and the top is golden brown, about 35 minutes.

Published in Hearty Sides

Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping


One of our members, Susan Stock, emailed me this recipe that she came across on epicurious this past week. It makes use of so many vegetables we have sent out lately, and mushrooms too! Loads of room for substitutions here if you don't have each of the veggies the recipe calls for. The parlsey could be skipped. Reading reviews, many suggested doubling the garlic and rosemary for more flavor. Recipe by Jeanne Thiel Kelley for Bon Appetit March 2009.

6 cups water
2 tablespoons vegetarian bouillon base
2 large carrots, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
1 large celeriac, peeled, cut into 1/2-inch pieces
2 large parsnips, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
1 large rutabaga, peeled, cut into 1/2-inch cubes
1 turnip, peeled, cut into 1/2-inch cubes
1 ounce dried porcini mushrooms (or 8 oz fresh shiitakes or oysters)
3 tablespoons butter
3 cups chopped onions
4 large garlic cloves, chopped
1/2 teaspoon minced fresh rosemary
1/2 cup all purpose flour
1/4 cup heavy whipping cream
2 tablespoons imported dry Sherry
1/4 cup chopped fresh Italian parsley

Biscuits:
2 1/4 cups unbleached all purpose flour
1 tablespoon baking powder
2 teaspoons minced fresh rosemary
1 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1 1/3 cups (or more) chilled buttermilk

For filling:
Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add carrots and next 5 ingredients. Simmer until vegetables are tender, about 7 minutes. Drain; reserve vegetables and broth.

Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish. DO AHEAD: Can be made 2 days ahead. Cover with foil; chill.

Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes.

Meanwhile, prepare biscuits.
Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping
Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

Published in Dinner
Tuesday, 30 November 1999 00:00

Roast Chicken with Mustard Vinaigrette

Roast Chicken with Mustard Vinaigrette


Here's a great recipe for roasting a whole bird. The Mustard Vinaigrette is really versatile and can be used on a potato salad, on a green salad, as well as this chicken. From Bon Appetit, May 1994.
1 5-7 lb roasting chicken
1 large shallot
2 fresh rosemary sprigs
2 fresh sage sprigs
1 cup Mustard Vinaigrette
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sageFresh rosemary and sage sprigs


Preheat oven to 450°F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat.

Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.

Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour.

Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.

Mustard Vinaigrette
1/4 cup Dijon mustard
3 tablespoons white wine vinegar
3/4 cup olive oil
2/3 cup chopped shallots
2 tablespoons chopped fresh rosemary
2 teaspoons chopped fresh sage

Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill. Bring to room temperature, mix before using.)

Published in Dinner
Tuesday, 30 November 1999 00:00

Grilled Leg of Lamb Steaks

Grilled Leg of Lamb Steaks



2 bone in lamb steaks
2 cloves garlic minced
1/2 tablespoon rosemary
1 tablespoons olive oil
Salt and pepper to taste

Place the steaks in a shallow dish in one layer. Sprinkle with the garlic, rosemary, oil, salt and pepper. Turn the steaks to coat both sides. Let set about 30 minutes. Meanwhile, heat a grill over high heat. Add the steaks and cook until the desired doneness, about 4 minutes per side for medium-rare, depending on thickness. Serve immediately.

Published in Dinner
Tuesday, 30 November 1999 00:00

Balsamic Rosemary Chicken

Balsamic Rosemary Chicken



1/4 cup balsamic vinegar
4 tbsp. Dijon mustard
2 lemons, juiced
4 garlic cloves, chopped
1/3 cup olive oil
2 sprigs fresh thyme or rosemary, stripped and roughly chopped
1 tsp. salt
2 tsp. pepper
1 whole chicken, quartered

Whisk all ingredients together in bowl. Combine the chicken and balsamic mixture in a large plastic bag and toss well. Let marinate for at least 2 hours or up to 12.

Preheat the oven to 400 degrees.

Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time.

This is also a great dish on your outdoor grill but make sure you have burners on low or the sugars in the vinegar will caramelized and burn.

Published in Dinner
Tuesday, 30 November 1999 00:00

Herb & Mustard Crusted Lamb Rack

Herb & Mustard Crusted Lamb Rack


1 lamb rack
1 sprig rosemary, stripped and finely chopped
2 tbsp. dijon mustard
freshly ground black pepper

Preheat oven to 375 degrees.

Mix mustard, rosemary and black pepper in a small bowl. Set aside.

Remove any excess fat on the meat side of the rack, leaving a thin layer. Heat a dry sauté pan (enough fat will come from the lamb itself) and carefully place the rack, meat side down and sear until well browned. Remove the pan from the burner and using a large spoon, rub the mustard mixture along the top of the meat side. Place in the oven. Roast in the rack for 10 minutes for a medium rare lamb. Remove from oven and let rest for 5 minutes before cutting the chops, slicing every 2 bones.

Published in Dinner
Tuesday, 30 November 1999 00:00

Apple, Blue Cheese and Walnut Pizza

Apple, Blue Cheese and Walnut Pizza


This recipe appears in Dishing Up Vermont, by Tracey Medeiros. It was contributed by Champlain Orchards. If you haven't yet seen Dishing Up Vermont, keep your eye out for it at your local bookstore or food shop. The book does a wonderful job of compiling recipes from a host of Vermont Fresh Network members. This pizza serves 3-4 as a main, 10-12 if cut for appetizers.

1/2 package or 1 1/4 tsp active dry yeast
1 cup all-purpose flour
2/3 cup whole-wheat flour
1 tsp sugar
1 tsp salt
1/8 tsp white pepper
2 TB plus 1/8 tsp olive oil
1 large apple, unpeeled, cored, and cut into 1/8 inch slices
3/4 cup crumbled blue cheese (3 oz)
1/2 - 3/4 cup shredded Monterey Jack cheese (2-3 ounces)
1 1/2 tsp chopped fresh rosemary, or 3/4 tsp dried
1/2 cup coarsely chopped walnuts
white pepper

Preheat oven to 450F. Lightly grease a 15-inch pizza pan. Set aside. Place 3/4 cup of warm water in a small bowl. Stir in yeast with a wooden spoon and let rest until yeast begins to bubble, about 5 minutes. Combine the flours, sugar, salt and pepper in a separate large bowl. Make a well in the flour mixture, and add the yeast mixture and 2 tablespoons of the oil. Stir with a wooden spoon until well combined. Transfer dough to a clean, lightly floured work surface and knead gently 20 times.

Lightly oil a large bowl with remaining 1/8 teaspoon of oil. Transfer dough to the oiled bowl and cover with plastic wrap. Leave dough at room temperature and let rise until doubled in size, about 45 minutes. Punch down the dough. Transfer dough to a lightly floured, clean work surface, and roll out to a 13-inch circle. Transfer to prepared pizza pan; build up edges slightly. Bake the crust for approximately 10 minutes, or until it just begins to brown. Cover the crust with apple slices, cheeses, rosemary, walnuts and white pepper to taste. Bake an additional 10-12 minutes, or until edges are lightly browned.

Published in Pizzas
Tuesday, 30 November 1999 00:00

Wild Mushroom and Caramelized Onion Pizzas

Wild Mushroom and Caramelized Onion Pizzas


The method for baking off these pizzas varies slightly from Andrew's recommendations above. But, I would be afraid to get these beautiful mushrooms too close to the broiler element. Makes two 8 pies.

2 tablespoons butter, divided
2 tsp olive or sunflower oil
1 large onion, halved lengthwise, thinly sliced crosswise

.5 lb assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces
2 garlic cloves, minced
1/2 cup dry white wine
1 tsp minced fresh rosemary
salt and pepper to taste

Published in Pizzas
Tuesday, 30 November 1999 00:00

Winter Squash Braised in Apple Cider

Winter Squash Braised in Apple Cider


A couple of year's back I gave my sister-in-law Deborah Madison's book celebrating farmer's market seasonal produce called, Local Flavors. As she has raved about the book ever since, I broke down and bought it for myself last month. This recipe will give you a taste of the recipes in this mouthwatering book. Serves 6.

2 lbs. winter squash
2 TB unsalted butter
2 TB finely chopped rosemary
2 cups apple cider
sea salt and freshly ground pepper
apple cider vinegar to taste

Peel the squash, then dice it into 1/2 cubes or even smaller pieces. Melt the butter in a wide skillet and add the rosemary. Cook over medium heat to flavor the butter. After 3 minutes, add the squash and cider plus water to cover. Bring to a boil, add 1/2 tsp salt, and simmer until the squash is tender, 20-25 minutes, by which time the juice will have reduced enough to provide a glaze for the squash, if not, raise the heat to reduce it quickly. Sprinkle on a teaspoon of vinegar and taste for salt. Add additional vinegar if you need to balance the sweetness, then season with pepper.

Published in Light Sides
Tuesday, 30 November 1999 00:00

German Potato Salad

German Potato Salad


Adapted from Epicurious.com, this potato salad is rich and delicious. Make sure to serve it warm. Serves 8-10.

4 slices bacon
2 tablespoons flour
4 teaspoons chopped onion
1/2 cup cider vinegar
1/3 cup water
1/4 cup honey
4 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon powdered dry mustard
1/2 teaspoon crumbled whole rosemary leaves
2 quarts cooked sliced potatoes, skins on*
1/2 cup chopped fresh parsley

Fry bacon until crisp. Remove from pan, drain and crumble. Add flour and onion to the bacon fat left in the pan. Stir in vinegar, water, honey, salt and spices. Cook only until mixture is of medium thickness. Add to potatoes, parsley and crumbled bacon. Mix carefully to prevent mashing the potatoes.

*Mix the potatoes and dressing when both are still warm for the best flavor absorption.

Published in Salads
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