Mushrooms, Sancerre, cream and puff pastry - all the ingredients to make a bite of heaven. So oozy, so rich. This recipe would make a great simple and weeknight dinner with a green salad.
Puff pastry sheet
"Exotic" mushrooms (most markets have these prepackaged
White wine - perfect opportunity to use up some old vino
Salt & Pepper
Cut the defrosted puffy pastry into rectangles (these will serve as the sandwiches so cut into a size that works for your meal. Larger if it’s the main course, smaller if it’s just a bite.) Bake on a greased cookie tray for 20 minutes.
Meanwhile saute the mushrooms in butter until they’re almost cooked through. Add a splash of wine and the cream and continue to cook until the sauce has reduced almost by half.
Slice the baked pastry pockets into half as if they are a sandwich and fill with the mushroom sauce.
A far cooler drive than an Uber - this 1913 Landaulette Taxicab is coming up for auction at Bonhams. $46,000 - $53,000.
Lentils are so more-ish. This is a very loose recipe .. add as much feta and bacon as tastes good to you. Life is about the goodies in the salad! This salad is yummy warm, cold and all things in between. Double whatever amount you think you need, it’ll be history very quickly.
Ingredients needed: French green lentils, Italian parsley, shallots, bacon, feta, rice vinegar, grated garlic, olive oil and salt and pepper.
Cook lentils as recommended on the package. When done, drain out any leftover water and add a dash of olive oil so the lentils don’t get dry.
Meanwhile, saute some bacon until it’s crispy, and then remove and drain on a paper towel to absorb the fat. Can one have too much bacon? No. If anyone comes into the kitchen while you’re cooking it, they’re bound to snag a piece or two. I’ll leave it to you to figure out how much you want to add to your lentils.
Reserve the bacon fat and briefly fry the shallots so they are crispy. Set aside.
Chop up a generous portion of Italian parsley and add to a bowl. Crumble feta into the bowl. Add bacon and shallots.
Mix up a vinaigrette of olive oil and rice vinegar. Add some freshly grated garlic and mix all to taste.
Add the vinaigrette to the lentils, and then add the goodies (bacon, parsley et al) to the lentils too. Mix all gently.
My garden in California is overrun with jasmine - it smells heavenly. The sunflowers are from Annie’s Annuals and Perennials in Richmond, California, a great plant store that specializes in heirlooms and native plants. Well worth the trip.