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.
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.
Stuff the blossoms with full-fat ricotta and lemon zest. Then marinate them for a few hours in a dressing of rice vinegar and olive oil. Red peppercorns make a purty addition on top.
A dilly cucumber-infused vodka muddled with some lime juice and agave. Top off with sparkling water.
Put those oyster jars from recipes such as Scalloped Oysters and Kale to use and make to-go Watermelon Serrano Margaritas. Shake ‘n’ Go to the beach for sunset.
I cannot resist going home with skinny stalks of asparagus when I see them in the market.
Roast the asparagus for about 20 mins at 425 with olive oil, salt and pepper drizzled over the stalks. Remove and scatter the zest of half a lemon and some Parmesan. Crushed red peppercorns are a pretty addition if you have some.
Serve these apple sorbets either as a palate cleanser with a pork meal (pre or post!) or as a tangy, light dessert following a big meal.
I never use ice cream makers when I make ice cream or sorbets. It’s just another piece of equipment I need to store and attempt to master. I prefer to keep my kitchen as unfussy as possible.
In this recipe, I use two different kinds of apples. Of course you could use one or as many as you want. The Granny Smith sorbet is tangy and a little sour and the Pink Lady is a little bit more sweet.
2 Granny Smith apples
2 Pink Lady apples
1 cup of Marsala wine (or you could use some left over champagne .. beat out the bubbles with a fork before adding to the recipe).
1 lemon - juiced
1 cup sugar
1 cup water
Add the water and sugar to a saucepan and boil gently until the liquid is about half it’s original size.
Meanwhile, peel and core all the apples and then slice into small pieces.
Let the liquid cool a bit and then add both the sugary liquid, the apples, the lemon juice and wine to a food processor. Blend briefly until it is a smooth consistency.
Now put into a container and freeze. Ta-dah! Done.