Posts tagged mushrooms

Chicken Poached in Milk

Serves 3 or 4 1 yellow or vidalia onion, diced large handful of white mushrooms, sliced 3 chicken breast halves, sliced into 1 inch (or so) thick “tenders” 2 tbsp unsalted butter 1/2 tsp olive oil 1/2 tsp dried thyme 1 or 2 pinches of hot chili pepper flakes 1 tbsp flour 2 tsp dijon… Continue reading

Lulu’s Baked Halibut with Mushrooms and Cream

Some days you see a recipe and weather be damned.  That’s what happened to me when I was flipping through Richard Olney’s homage to Lulu Peyraud, Lulu’s Provencal Table and saw: “Baked Halibut with Mushrooms and Cream” Yes, I’m a sucker for breadcrumbs. I cooked the dish that very night to bid adieu to L’s… Continue reading

Shiitake, Chard Ravioli in Dashi Broth w Watercress and Shimeji Mushrooms

Homemade ravioli, stuffed with shiitake mushrooms, chard stems, shallots, pine nuts, parsley and parmesan, made from fresh beet-leaf pasta, served with a dashi-mushroom broth with watercress, scallion greens, and shimeji mushrooms. That’s a mouthful to say, but was an absolute delight to eat.  It was also my first attempt to make up an Asian-European fusion… Continue reading

An Early Taste of Summer

The peach blossoms are barely out, but weather’s whim delivered 80+ degree sunny days this weekend. It felt like a whiplash jolt into summer, and I had to keep on reminding my optimistic brain that the local produce was still some time away.  Not that I am complaining — I fired up the grill and… Continue reading

Ramp and Mushroom Risotto

Every once in a while, you read amusing stories about the tension and strife that ensue when cooking in your mother’s kitchen. The hovering. The unsought advice. The skeptical brow. Unfortunately for you, dear reader, I have no such stories from this recent dinner. In the making of this ramp and mushroom risotto, I had… Continue reading

Savory Crepes

I used to make savory crepes all the time, and do not know why I ever fell out of the habit. The basic premise is that you create a stack of crepes and complementary fillings, and then bake for a brief period in the oven. The process is easier than it appears and the results… Continue reading