A few of the other guests brought recipes that have already been featured here on the blog… for instance, Peggy made THIS great salad that I wrote about back in September 2009.  And Peggy’s fabulous sister, Terrie, made a beautiful platter of roasted asparagus that was generously topped with crumbled goat cheese, crispy bacon, and lemon.  Regretfully, I didn’t get a picture of either Terrie’s asparagus or Peggy’s salad, (you can go to the link above to see the salad).  But thankfully I did snap a lovely picture of gorgeous Peggy!

Sloane’s Savory Bread Pudding with Mushrooms and Parmesan

1-pound loaf crusty country-style white bread
1/4 cup olive oil
1 tablespoon plus 1 teaspoon chopped fresh thyme
1 large garlic clove, peeled and minced
6 tablespoons (3/4 stick) unsalted butter
1 pound assorted fresh mushrooms (such as crimini, button, portobello, and/or shiitake), thinly sliced
1  1/2 cups finely chopped onion
1  1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1/3 cup chopped fresh parsley
3  1/2 cups heavy whipping cream
8 large eggs
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/3 cup finely grated Parmesan cheese

Preheat oven to 375 degrees. Butter a 13x9x2-inch glass baking dish.

Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat.

Spread cubes out on large rimmed baking sheet. (do not wash the bowl) Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same bowl.

Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. Sauté until vegetables are soft and their juices have evaporated, about 15 minutes. Add sautéed vegetables to the bread in the bowl, stir in the parsley.

Whisk cream, eggs, salt, and pepper in another large bowl. Mix custard into bread and vegetables. Transfer to prepared dish. Sprinkle cheese over. (May be prepared 1 day ahead. Cover and refrigerate.)

Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat oven to 350 degrees. Bake uncovered until eggs are set and top is golden, about 1 hour. Let stand 15 minutes before cutting.

Serves 12

Boursin Duck Strudel

3/4 cup (1 1/2 sticks) unsalted butter, divided
8 ounces (about 3 cups) assorted wild mushrooms (cremini, shiitake, morel, etc.), cleaned and sliced 1/8-inch thick
1/4 cup peeled and minced shallots
1 garlic clove, peeled and minced
2 teaspoons minced fresh rosemary leaves
1 teaspoon fresh thyme leaves
4 cups fresh baby spinach, lightly sprinkled with water
4 ounces duck confit, shredded
Salt and freshly ground black pepper to taste
10 sheets phyllo dough, thawed according to package directions
1 container Bourin cheese spread, cold
1  1/2 cups finely shredded Fontina cheese, divided

Preheat oven to 350 degrees.  Melt 1/4 cup (1/2 stick) of the butter in large sauté pan. Add mushrooms, shallots, garlic, rosemary and thyme; cook 3 to 5 minutes or until mushrooms render their liquid; transfer to a bowl and set aside.

In the same pan, sauté spinach until wilted. (It always amazes me how the spinach goes from something to nearly nothing once it is sautéed.) Transfer to a strainer and drain.  When cool enough to handle, squeeze spinach dry and then place on a cutting board and chop.

Combine with the mushrooms and set aside.

Place the remaining stick of butter in a glass bowl and melt in the microwave. Cover phyllo dough with a towel to prevent it from drying.  Remove two sheets of phyllo and place side-by-side on a work surface.

Brush each sheet with melted butter then top each with another sheet of phyllo and brush each with butter. The pretty little brush pictured above is a goose-feather brush made especially for working with phyllo.  You can purchase one at any high end kitchen store or HERE {scroll to the very bottom of the page}…. or just use a regular pastry brush. :-)

Season each with pepper and then crumble and sprinkle with about 1/3 of the boursin cheese, dividing between the two stacks. Next, sprinkle each stack with about 3 tablespoons the Fontina cheese. Repeat layers twice; end with a layer of phyllo dough and brush that top sheet with melted butter.

Add the remaining Fontina cheese and the shredded duck confit to the mushroom mixture and stir well to combine.

Place the filling along the long edge of the dough that is closest to you. Roll each into a log shape.  Place on baking sheet and brush with butter.

Note: At this time the strudels make be frozen. Transfer baking sheet to freezer for 2 hours. Carefully remove each strudel from baking sheet and wrap first in plastic wrap and then in foil. Return to freezer for up to one month.  When ready to bake, unwrap and transfer to baking sheet. Proceed with recipe, adding about 5 minutes to baking time or until golden brown.

Bake 20 minutes or until golden brown. Cool slightly and then use a serrated knife to slice each roll into 8 sections.

Make 16 slices

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3 tablespoons salt
4 cloves garlic, smashed
1 shallot, peeled and sliced
6 sprigs thyme
Coarsely ground black pepper
4 duck legs with thighs
4 duck wings, trimmed
About 4 cups rendered duck fat

The boletus edulis (botanical name) is beloved around the world for it’s firm texture and distinctive flavor. It is known as Cèp in France, Porcini in Italy, Penny Bun in Britain, Steinpilz in Germany, and King Bolete, or just King in the United States. In most stores and restaurants, you’ll find them called by their Italian name, porcini. At the market you will most often find them dried in little bags. In France and Italy, they are sold not only in bags but often in bulk at the outdoor markets.

If you see them fresh in the grocery store at a reasonable price, snatch them up, they are a wonderful treat.  You can grill them, make them into a delicious sauce, even into a mushroom stew. Or just call me and I’ll help you put them to good use!

Cèp and Rosemary Rubbed Rib-Eye Steaks

Recipe inspired by Bruce Aidells of Aidells Sausage Company

4  boneless rib-eye steaks
1/2 cup soy sauce
1/4 ounce dried cèp (porcini) mushrooms
2 tablespoons minced fresh rosemary
1 tablespoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup red wine or prickly pear sauce

Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature for 60 minutes, turning bag over after 30 minutes.

Process mushrooms in spice mill into a fine powder. In a small bowl, blend together the 2 tablespoons of the mushroom powder, rosemary, and pepper. (If there is any extra mushroom powder, save and use in a soup or stew later.)

Remove the steaks from the bag and pat dry. Discard the soy sauce. Press the rub over both sides of the steaks.

Heat a heavy large skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the pan. Sear the steaks until browned and cooked to desired temperature, about 9 to 10 minutes per side for medium-rare. If the meat is browning too quickly, adjust the heat so the outside does not overcook. Do not crowd the pan, do in two skillets if all four steaks won’t fit comfortably in one skillet.

Reduce heat to low and transfer steaks to plate; tent with foil to keep warm. Let rest 5 minutes. As soon as steaks are removed, pour the wine or sauce into the skillet to deglaze the pan, scraping up the browned bits in on the bottom, cooking over low heat for 1 minute.

Drizzle the glaze over the steaks and serve.

Serves 4

Here is the recipe I made yesterday on the Valley Dish, especially for Memorial Day weekend. (And here is the LINK if you would like to watch it online.)  PLEASE don’t be scared off by the long laundry list of ingredients. There are six different condiments/toppings for your sliders, and each one is very easy to make, you can do as many or as few as you like.  Seriously, when I say easy, I’m talking about slicing a couple tomatoes, drizzling with olive oil and sprinkling with salt and chives, that’s easy! Or laying slices of bacon on foil, sprinkling with rosemary and pepper and tossing in the oven, super easy! And I guarantee your family and friends will be impressed, Enjoy!

High-Style Slider Bar

Seasoned Heirloom Tomatoes
3 medium heirloom tomatoes, sliced
Extra-virgin olive oil
Sea salt
Minced fresh chives
Rosemary-Pepper Bacon
1/2 pound thick sliced bacon, pieces cut into quarters
2 sprigs fresh rosemary, minced
Cracked black pepper
Caramelized Shallots
2 tablespoons olive oil
8 shallots, peeled and thinly sliced
Salt and freshly ground black pepper
4 garlic cloves, peeled and minced
1 tablespoon minced fresh oregano
2 tablespoons balsamic vinegar
Sautéed Mixed Mushrooms
1 tablespoon olive oil
2 cups mix of thinly sliced crimini, white, and shiitake mushrooms
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
Chili-Ketchup
1 cup ketchup
2 tablespoons chili sauce (such as chili garlic sauce or Sriracha)
Chipotle Mayo
1 cup prepared mayonnaise
2 canned chipotle peppers in adobo sauce
1 tablespoon extra adobo sauce
Pinches of salt and freshly ground pepper
Turkey Sliders
3 pounds ground turkey
1 teaspoon ground cumin
1 tablespoon Worcestershire sauce
5 chipotle peppers

24 slider buns split (I prefer Kings Hawaiian dinner rolls)
6 slices Swiss cheese, quartered

Seasoned Heirloom Tomatoes: Drizzle sliced tomatoes with olive oil, sprinkle with sea salt and chives, set aside for at least 30 minutes.

Rosemary-Pepper Bacon: Lay bacon in a single layer on a foil-lined baking sheet, sprinkle with halve of the rosemary and cracked black pepper and cook in a 400 degree oven for 12 minutes.  Turn bacon slices over and sprinkle with the remaining rosemary and more cracked black pepper.  Return to oven and cook until the bacon is crisp, about 12 minutes more.

Caramelized Shallots: Heat oil in a heavy skillet; add shallots and sauté over medium heat until onions are translucent, about 10 minutes.  Season with salt and pepper, then add the garlic, oregano, and vinegar.  Continue to cook over low heat, stirring occasionally, until shallots caramelize.

Sautéed Mixed Mushrooms:  Heat olive oil in a large nonstick skillet.  Add mushrooms, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and the liquids evaporate, about 10 minutes.

Chili-Ketchup: Stir both ingredients together and refrigerate until ready to serve. (Oh no, I’m almost out of Sriracha sauce!)

Chipotle Mayo: Place mayonnaise chipotle peppers, adobo sauce, plus a couple pinches of salt and pepper in the bowl of a food processor and puree until smooth. Transfer to a small bowl; cover and refrigerate. (There is no need to wash out the processor bowl.)

Sliders: Place ground turkey with cumin, Worcestershire sauce, and chipotle peppers in the same food processor bowl.  Process until well combined.  Divide the turkey into 24 equal portions and, using your hands, shape into 24 small burgers.  Season sliders with salt freshly ground black pepper.

Preheat a grill pan or outdoor grill to medium high.  Once the grill pan or grill is hot, place the sliders on the pan/grill and cook until turkey cooked through and a thermometer inserted into the center registers 165 degrees, about 3 to 4 minutes per side.

During the final minute of cooking, place a quarter slice of Swiss cheese on each slider. Toast the buns cut side down on the grill pan for about 1 minute, just to warn and mark them.

Set all slider bar components out in bowls and on trays for guests to build their own sliders.

Serves 8 (3 sliders each)

On Sunday I taught a demonstration cooking class as part of a bridal shower. It was a lovely afternoon with 21 delightful ladies and a beautiful bride-to-be. This was our main course. P.S. Thanks to my own lovely daughter, Marissa, for assisting me! xoxo

Pomegranate Marinated Tri-Tip with Blue Cheese and Wild Mushrooms

Pomegranate Molasses
1 cup pomegranate juice
3 tablespoons lemon juice
3 tablespoons sugar
Beef
12-ounce bottle of beer
4 large garlic cloves, peeled and minced
2 teaspoons dried crushed red pepper flakes
2  1/2 pounds tri-tip beef, trimmed
Mushrooms
2 large portobello mushrooms; stemmed, dark gills scraped out, then thinly sliced
8 ounces fresh or re-hydrated shiitake mushrooms, stemmed and sliced
6 ounces fresh crimini mushrooms, sliced
1 large onion, peeled, cut into 1/2-inch-thick slices
8 garlic cloves, peeled and minced
2 tablespoons balsamic vinegar
1/4 cup olive oil
2 tablespoons unsalted butter
2 cups chicken broth
1 cup beef broth
1/4 cup heavy whipping cream
1 cup crumbled blue cheese, divided
1 tablespoon chopped fresh herbs; such as thyme, rosemary, and oregano

Pomegranate Molasses: Place pomegranate juice, lemon juice and sugar in medium saucepan and bring to a boil. Reduce to 1/3 cup liquid. Cool to room temperature and then refrigerate until ready to use.

Beef: Combine beer, 1/3 cup pomegranate molasses, garlic, dried red pepper, and beef in large heavy-duty resealable plastic bag; toss and turn to blend and seal. Chill overnight.

Mushrooms: Place mushrooms and onions in large bowl.  Mix vinegar and garlic in small bowl, whisk in oil and season with salt and pepper.  Toss mushroom mixture with the dressing. Heat a heavy large skillet over medium-high heat, melt butter then add mushroom mixture, sauté until until tender and lightly browned.

Boil both broths in medium saucepan over high heat until reduced to 1 cup.  Add cream and bring to a boil, reducing slightly. Add to mushroom mixture in skillet and boil until sauce coats mushrooms and onions, stirring occasionally, about 10 to 12 minutes. Remove from heat and stir in 1/2 cup of the crumbled blue cheese. Season sauce to taste with salt and pepper.

Spray grill rack with nonstick spray and heat to medium-high. Drain marinade from beef into medium saucepan; boil 10 minutes. Grill beef over hottest part of the grill until brown, about 6 minutes per side.  Move beef to coolest part of grill; cover and cook until thermometer inserted into center registers 140 degrees, turning occasionally and basting with marinade, about 25 to 30 minutes. Transfer to cutting board; let rest 10 minutes. Rewarm mushroom sauce. Thinly slice beef across grain. Overlap slices on serving plates or a platter. Spoon sauce over; sprinkle with remaining crumbled blue cheese and herbs.

Serves 6

A gâteau (pronounced ga-toe) is a French cake, often specifically a sponge cake.  1. a rich or fancy cake. 2. food baked or served in the form of a cake.

After my Wednesday appearance on Valley Dish, I had a stack of about 30 herb crêpes left over. Crêpes freeze very well, so a dozen were wrapped, labeled, and frozen for future use. Fortunately, I had seen this, just the Sunday before, on my favorite daily shopping website; One Kings Lane:

Spinach Gruyere Crepe Gâteau

This savory cake is a work of genius. It is 6 inches in diameter and features a seemingly endless stack of delicate crepes, each layered with classic flavors – aged Gruyere cheese, tender onion, and spinach. This is rich, soul-satisfying fare, with an absolutely stunning presentation. $65 Retail; One Kings Lane price $45

That inspired me to make my own version with the addition of luscious duxelles. (Duxelles is a finely chopped mixture of mushrooms, shallots, and garlic sautéed in butter, and reduced to a thick mixture with cream. Often used as a stuffing; notably, beef Wellington, or as a garnish.)

An alternative smoked salmon gâteau (much quicker and easier) is at the bottom of the post. Either version makes a perfect light dinner, lunch, or brunch dish.

Spinach, Gruyere, and Duxelles Crêpe Gâteau

Herb Crêpes
2 cups milk
3 large eggs
2 tablespoons unsalted butter, melted, cooled
1 teaspoon salt
1 3/4 cups flour
2 tablespoons mixed fresh herbs: tarragon, thyme, chervil, and/or chives
Additional melted butter for the pan

Duxelles
3 tablespoons unsalted butter
1 pound cremini and/or white mushrooms, cleaned, stemmed, and chopped
Salt and freshly ground black pepper
1/4 cup peeled and minced shallots
2 garlic cloves, peeled and minced
1/4  cup port wine
3/4 cup heavy whipping cream

Spinach-Gruyere
1 tablespoon unsalted butter
2 garlic cloves, peeled and minced
6 ounce bag baby spinach
3 ounces cream cheese, room temperature
1 1/2 cups grated Gruyere cheese
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper

Crêpes: Blend milk, eggs, 2 tablespoons melted butter, and salt in blender 5 seconds.  Add flour, 1/2 cup at a time, blending batter until smooth after each addition. Stir in herbs.  Let batter rest 1 hour at room temperature. Whisk batter just before using.

Heat a small nonstick skillet with 7- to 8-inch-diameter bottom over medium-high heat; brush with melted butter.  Pour a scant 1/4 cup batter into skillet; swirl skillet to coat bottom evenly.  Cook until bottom of crêpe is golden, about 30 seconds. Loosen edges gently with spatula and turn crêpe over.  Cook until bottom is brown in spots, about 30 seconds. Turn crêpe out onto a plate. Repeat, making about 16 crêpes and stacking on the plate.  (May be made 2 days ahead. Wrap and chill.)

Duxelles: In a large sauté pan, heat butter. When melted, add the mushrooms, season with salt and pepper and sauté for 6 minutes. Add the shallots and garlic and continue to sauté for 4 minutes. Add the port wine and cook until almost all the liquid has cooked off.  Add the cream and cook for 3 to 5 minutes to reduce the cream and thicken the mixture.

Spinach-Gruyere: Heat butter in a large sauté pan over medium heat. Add garlic, cook until just fragrant, about 1 minute. Add spinach, and cook, stirring occasionally, until wilted, about 2 minutes. Add cream cheese, Gruyere, red pepper flakes, and season with salt and pepper. Continue to stir until cheeses are melted.

Preheat oven to 250 degrees.

Set aside the best looking crêpe for the top of the gateau. Lay 1 crêpe on an oven-proof serving plate. Using an off-set spatula, completely cover with a thin layer of duxelles.

Cover with another crêpe and cover with a thin layer spinach-gruyere.  Repeat to make a stack of 18 to 20 crêpes, until you have used all the duxelles and all the spinach mixture. Finish with the reserved best-looking crêpe on top. Place in preheated oven for 20 minutes to heat through. Slice like a cake.

Serves 8

Alternate Gâteau Recipe

Smoked Salmon Crêpe Gâteau

18 to 20 herb crêpes (above)

Filling
Two 8-ounce packages cream cheese
2 tablespoons creamed horseradish
2 tablespoons honey
3 garlic cloves, peeled and minced
2 tablespoons fresh lemon juice
1 tablespoon capers, minced
3 tablespoons minced parsley
Salt and freshly ground black pepper
1 pound smoked salmon, thinly sliced

Filling: In a large bowl, blend together all ingredients, except salmon.  Spread a thin layer of cream cheese mixture on each crêpe, and top each with a thin layer of the sliced salmon.

Although I didn’t feel like making dinner on Monday, I ran into Trader Joe’s with only, “Make pasta for dinner.” on my brain. I was instantly inspired upon sight of a bag of sliced crimini mushrooms. From there the recipe developed in my head as I put heirloom tomatoes, arugula, two linguini flavors, and Fontina cheese in my cart.

But I have to admit that I find it immensely difficult to make dinner on the nights leading up to big holidays. All my focus and attention is currently pinpointed on Christmas Eve mass and dinner. Next, on Christmas day breakfast, gift opening, and dinner. All that makes it feels nearly impossible to care about the “now’.  I am well aware that that is not the way to live life, but making the holidays special is just what I, and most of you, do.

So, for you – and for me, I post a little poem and this pasta recipe, both of which I created just for the holiday hustle and bustle. I’m far to frazzled and scatter brained to finish the last 10 stanzas. Here is a LINK to the original poem, please feel free to add some stanzas of your own. And if no one steps forward, maybe I shall get back to it later!

“Twas the Monday before Christmas, and all through the house
Not a creature was focused, not even the mouse.
The “to do” lists were sitting on the counter with a nasty glare
In my hopes that someone else would please do them with care.

The husband and children were kick’n back in their Keds
While visions of the perfect Christmas danced in their heads.
And mama in her panic, bustling here and there with her map
Wondering how everything would happen without ever getting a nap!

When out in the kitchen there arose such a bang and a clatter,
Mama continued getting dinner on the table as if nothing else mattered.
Away to the shops and markets she went in such a dash.
Doing her best to get it all done in time for each camera flash.

The family was ever confident as they watched her go, go go,
That this Christmas, like all the rest, would be everything and mo’
When what to all wondering eyes should appear,
But another “perfect” Christmas- full of joy, love, and cheer!”

Crimini, Arugula, and Tomato Linguini

3 tablespoons olive oil, divided
10 ounces crimini mushrooms, sliced
4 ounces arugula
2 cloves garlic, peeled and minced
Salt and freshly ground black pepper
4 large, ripe tomatoes, cut into rough chunks
1/4 cup dry Sherry
1  1/2 cups fat free half and half
6 ounces Fontina (about 2 cups) shredded
1 pound linguini

Heat a large skillet over medium-high heat. Add 2 tablespoons of the  olive oil; when hot, add mushrooms and cook until they begin to release their liquids.

Add the garlic and cook one minute, then stir in the arugual and cook until leaves are wilted.

Season with salt and pepper and then remove mushroom-arugula mixture to a strainer and set aside to drain.

Return skillet to heat and add the remaining 1 tablespoon olive oil.  When hot, add the tomatoes and stir until just heated through, about 2 minutes. Remove tomatoes with a slotted spoon to a bowl and set aside.

Pour the sherry into the skillet and cook on high heat until reduced by half, about 2 minutes. Add half and half and continue to boil and reduce until liquid is thick and creamy, about 5 minutes.

Meanwhile, cook the pasta in boiling salted water according to package directions or until al dente.

Return mushroom-arugula mixture and tomatoes to the skillet. Stir in the cheese. Drain the pasta and toss with the sauce. Season with salt and pepper.  Serve immediately.

Serves 4

The title should be more like “forgot and found”…

Last weekend when Marissa’s friends came up from Tucson, she and I made a grocery run to Food City for inexpensive Mexican food items. I found such a great price on poblanos that I purchased ten of the delicious and versatile peppers. I used 2 last weekend and placed the rest in one of the refrigerator’s produce drawers… and promptly forgot about them. After discovering them yesterday, I quickly roasted, peeled, and seeded all eight. Two were used for these enchiladas and the remaining six will be put to go use in tomorrow’s post… stay tuned!

Caramelized Onion and Poblano Enchiladas

2 tablespoons unsalted butter
2 medium red onions, peeled and thinly sliced
1 teaspoon sugar
1/2 ounce dried shiitake mushrooms, re-hydrated in 1 cup boiling water
4-ounces cream cheese, room temperature
Salt and freshly ground black pepper
1 cup sour cream
1/2 cup packed cilantro leaves
1 teaspoon ground cumin
1 teaspoon chili powder
2 poblano peppers; roasted, peeled, and seeded; divided
10  6-inch flour or corn tortillas
3 cups shredded sharp white cheddar cheese, divided
Garnish choices: chopped tomatoes, minced cilantro, sour cream, salsa, diced avocado or guacamole

Melt butter in a large skillet over medium-high heat.  Add onions; sauté until soft and translucent, stir in sugar and continue to sauté until brown, about 20 minutes.

Use a slotted spoon to lift the mushrooms out of the soaking liquid and drain on a paper towel. Slowly pour the mushroom liquid into a measuring cup, avoiding the grit on the bottom of the bowl. Reserve the liquid in the measuring cup.

Add mushrooms to the onions and sauté until tender for 1 minute. Pour the mushroom liquid into the skillet and boil until juices are reduced to a glaze, stirring occasionally, about 2 minutes. Remove from heat and stir in the cream cheese until melted. Season with salt and pepper and set aside.

In the bowl of a food processor; blend together the sour cream, cilantro, cumin, chili powder, and 1 of the poblano peppers until smooth. Season to taste with salt and pepper. Spread 1/4 cup of the sour cream sauce on the bottom of a 13×9-inch glass baking dish. Set aside the baking dish and remaining sour cream sauce.

Preheat oven to 350 degrees. Cut the remaining poblano pepper into thin strips.

Lay the tortillas on a work surface  and divided the onion mixture evenly between them, placing the mixture in the center of each tortilla. Place the pepper strips and 2 cups of the cheddar cheese on top of the onion mixture, dividing evenly between the ten tortillas. Roll up each tortilla tightly, leaving the ends open, and place seam side down in the baking dish.

Spoon the remaining sour cream sauce over the filled tortillas. Sprinkle the remaining 1 cup cheddar cheese over the enchiladas. Cover the baking dish with foil and place in preheated oven. Bake until the enchiladas are hot, about 20 minutes. Remove the foil and continue to bake another 10 minutes. Serve hot with garnishes of your choice.

Serves 5

I am always amazed at how open and accepting kids can be. Even after teaching them to cook for 15 years, they continue to surprise me. This past four weeks of classes we’ve had Pizza Day, Bread & Sandwiches Day, Greek, Mexican, and Caribbean Days…. and for the last day of each week, Vegetarian Day. Do you know which “Day” a majority of the kids look forward to most? Yeah, veggie day! Parents, you should be proud – I know I’m mighty proud of them!

Soft lavash bread is a great vehicle to use for vegetarian dishes. You can find a six-pack of it at Trader Joe’s. And just as with yesterday’s recipe, you need to be sure to seed the tomatoes and then drain them to prevent this thin crust from becoming soggy.

Lavash Vegetarian Pizza

2 soft lavash bread
3 tablespoons olive oil, divided
1/2 cup minced pitted Kalamata olives
2 cups grated Monterey Jack cheese, divided
3/4 cup crumbled feta cheese
1 1/2 cups sliced mushrooms
1 cup diced red bell pepper
1/2 cup peeled and diced red onion
1 cup seeded and diced plum tomatoes, drained

Preheat broiler to high heat.

Place lavash on large baking sheet; brush with 1  1/2 tablespoons oil.  Broil until lavash just begins to crisp, about 1 minute.

Reduce oven temperature to 450 degrees. Turn lavash over on baking sheet, broiled side down. Brush with remaining 1  1/2 tablespoons oil.

Top with olives; sprinkle with 1 cup of the Monterey Jack cheese, all the feta cheese, then mushrooms, onion, bell pepper, and tomatoes. Top with remaining 1 cup Monterey Jack cheese.  Sprinkle with salt and pepper.

Bake until pizza is heated through and cheeses melt, about 14 minutes.

Cut each lavash into 8 rectangles.

Makes 16 slices

A few days back, my teen students had their graduation lunch and chose quiche as one of their buffet menu items. Since our time to cook on graduation day is a bit more limited, I made the crust dough ahead and refrigerated it so that when the kids arrived they could roll out and blind bake them immediately. They then proceeded with the recipe, making the filling, baking the filled quiche, and then going back to the beginning to make the crust dough, so they had the experience of actually making the recipe in its entirety. So what’s the point of me telling you all that back-story? The point is, I then had two disks of dough in my refrigerator – hence my utter brilliance in making these lovely wild mushroom tarts for Father’s Day to go with our Steak au Poivre.

You will notice from the photos that I decided to make three rectangular tarts, while the recipe instructs to make a 9-inch round tart. That is because I had two sets of dough and I also knew that with my limited freezer space – two long ones would fit much better than a big old round one.  I have to say, in general, I really do like the rectangle pans better than the round.  You never have to worry about the center of the crust becoming soggy and they are easier to cut and to serve. So if you enjoy making sweet and/or savory tarts, you might consider investing in this great size and shape too.

Now, as for the wild mushrooms, use whatever type you like. Costco sells a large container of wild mushroom mix and also a large bag (as you’ll see pictured here) of dried shiitake mushrooms. And just about all grocery stores sell small packages in either their produce or gourmet sections, as does Trader Joe’s.  That reminds me, when do you suppose Costco and Trader Joe’s are going to start paying me for all the free advertising I give them here?!? Wishful thinking… love ‘em both anyhow!

Wild Mushroom-Gruyere Tart

Crust
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 tablespoons (about) ice water

Filling
1 cup water
1 ounce dried wild mushrooms
1/4 cup (1/2 stick) unsalted butter
10 ounces white mushrooms, sliced
1/4 cup peeled and minced shallots
2 tablespoons Cognac or brandy
3 tablespoons minced fresh herbs (such as thyme, tarragon, sage, etc), divided
3/4 cup whipping cream
2 large egg yolks
1 large egg
2/3 cup grated Gruyere cheese, divided

Crust: Blend flour and salt in processor. Cut in butter using the pulse button until mixture resembles coarse meal.  Add enough ice water to just bring dough together.  Gather dough into into a disk. Wrap in plastic, chill 45 minutes.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round and fit into a 9-inch tart pan, trimming excess dough. Chill until firm, about 30 minutes.

Filling: Bring 1 cup water to boil in saucepan. Add wild mushrooms; remove from heat and let stand 30 minutes. Using slotted spoon, remove mushrooms from liquid; pour soaking liquid through a cheesecloth lined strainer into a clear glass bowl or measuring cup and set aside. Coarsely chop mushrooms.

Melt butter in heavy large skillet over high heat.  Add chopped wild mushrooms and sliced white mushrooms.  Season with salt and sauté until golden, about 10 minutes.

Add shallots and sauté 2 minutes.  Add Cognac and the reserved mushroom soaking liquid. Boil until almost all liquid is absorbed and evaporated, about 3 minutes. Mix in 1 tablespoon of the minced herbs. Remove from heat and set aside to cool.

Preheat oven to 375 degrees. Line crust with foil.  Fill with pie weights and bake for 15 minutes. Remove foil and weights and return to oven until crust is golden, for about 10 minutes.  Maintain oven temperature.

While the crust bakes, make the custard filling. In a medium bowl whisk cream, yolks, egg and remaining 2 tablespoons herbs. Set custard aside.

When crust is golden, remove from oven and sprinkle 1/3 cup cheese onto the bottom of the crust.  Cover with mushrooms.  Pour custard over mushrooms.  Top with remaining cheese.  Bake until filling is set and top is golden, about 30 minutes.

Cool on rack 15 minutes, then and serve.

Serves 8

One important lesson quickly learned by the summer students these past few weeks… it takes a bit more effort to not only eat healthy but also to cook healthy. That may seem obvious to most adults… cruise through the drive-thru window vs. grilling a burger yourself – obvious. But how about throwing a fat and juicy T-bone on the grill vs. grilling vegetables? A bit more effort with the vegetables, but effort well worth it, not only for the fabulous color and flavors – but also for your heart and soul!

Feel free to tweet and add to this recipe all you want. I would have included zucchini, eggplant, tomatoes, etc., but those were already on the menu of the day in a variety of other vegetarian dishes. So scour the farmer’s market or pluck from your own garden and heat up the grill – enjoy!

Penne with Grilled Vegetables

8  (4-inch) portobello mushroom caps
4  medium red bell peppers, quartered and seeded
2  medium sweet onions, each cut into 4 slices
Pam
Salt and freshly ground black pepper
1 1/2  tablespoons balsamic vinegar
2 tablespoons olive oil, divided
1/4 teaspoon crushed red pepper flakes
4 cups hot cooked penne (about 8 ounces dried)
1/4 cup coarsely chopped fresh Italian parsley
1/4 cup coarsely chopped fresh basil
1/2 cup shredded Parmesan cheese

Prepare grill to medium-high heat.

Arrange mushrooms, gill sides up; bell pepper quarters; and onion slices on a baking sheet. Coat vegetables with cooking spray. Sprinkle evenly with salt and pepper. Drizzle vinegar over mushrooms.

Place vegetables on grill rack; grill 5 minutes on each side or until tender. Cool vegetables until able to handle, coarsely chop vegetables.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat.  Add grilled vegetables to pan; cook 4 minutes or until thoroughly heated, stirring occasionally.  Stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and crushed red pepper. Remove from heat.

Combine pasta, parsley, basil, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl; toss well.  Add grilled vegetables; toss well.  Sprinkle with cheese and serve hot or at room temperature.

Serves 8

Just like yesterday, today we have dish that was inspired for our Easter menu by a dish we enjoyed at the new FnB restaurant in Scottsdale (here is the link). The night we went, Dave had the most amazing chicken dish. Mind you, chicken is not something either of us generally order at a restaurant, but I’d read rave reviews about Chef Char’s chicken with spaetzle. Those reviews were right on the mark – fabulous!

Spaetzle are tiny dumpling-like noodle nubbins from Germany and Austria that are made with flour, eggs, milk, salt and nutmeg. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander, or spaetzle-maker directly into boiling salted water. They rise to the top then are drained and sautéed in butter or mixed with a sauce. Spaetzle literally translates from German as “little sparrow”. In Germany, spaetzle is served as a side dish much like potatoes or rice, and is often accompanied by a sauce or gravy.

There are spaetzle-makers that consist of a hopper to hold the dough as it slides across a metal plate with holes, others that look like ricers, and a third style that is a food mill with a handle and a paddle to force the dough through the holes of a special speatzle blade (which is what I have).

I served the wild mushroom spaetzle with my Pomegranate Molasses Lamb Chops which you can find on this previous post.

Brandied Wild Mushroom Spaetzle

Mushrooms
3 cups wild mushrooms (fresh or reconstituted dried)
2 tablespoons unsalted butter
2 garlic cloves, peeled and minced
1/4 cup brandy
2 tablespoons fresh thyme leaves
Salt and freshly ground black pepper
1/4 cup heavy cream
1/4 cup soft goat cheese
Spaetzle
1 cup flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup milk

Mushrooms: If using dried wild mushrooms, first reconstitute in hot water until soft. Coarsely chop mushrooms. Melt butter in a large skillet, add mushrooms and garlic and sauté until mushrooms release their liquids and just begin to brown. Stir in the brandy and fresh thyme and season with salt and pepper, cook for 2 minutes.  Set aside while making the spaetzle.

Spaetzle: In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough/batter should be smooth and thick. Let the rest for 10 to 15 minutes.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a spaetzle-maker or a large holed colander over the simmering water and process with maker or push the dough through the holes of the colander with a spatula or spoon. Do this in batches so you don’t overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Lift out the spaetzle with a slotted spoon and into a colander and give it a quick rinse with cool water.

Reheat the mushroom and stir in the cream and goat cheese. Add the cooked spaetzle and sauté mixture for 3 or 4 minutes to combine and heat through.

Serves 8

My girlfriend, Lorie, was recently in town from California; along with her sister, Cathy, who was in from Indiana. We had a great night out and Lorie was raving about a roasted vegetable and polenta lasagna she had ordered at a Los Angeles area restaurant called Zinc Café & Market. Let me tell you, I am a fool for polenta and there aren’t too many things more fantastic than roasted vegetables! Since I won’t be getting to LA in the near future, I had to make my own concoction! The polenta fills in as the “noodle” layers in this healthy, gluten-free, and vegetarian lasagna. You can purchase prepared firm polenta in a tube at most grocery stores and always at Trader Joe’s. Thank you Lorie for a great night, dinner, the cute little glasses you gave me, and the idea for this scrumptious lasagna. It was a bona-fide hit with Dave, me, and (believe it or not) even my Dad!

Roasted Vegetable Polenta Lasagna

2 zucchini squash, ends trimmed and cut into 1/2-inch slices on a diagonal
2 yellow squash, ends trimmed and cut into 1/2-inch slices on a diagonal
1 large eggplant, ends trimmed and cut into 1/2-inch rounds
3 tablespoons olive oil, divided
Salt and freshly ground black pepper
1 large onion, peeled and sliced into 1/2-inch rounds
2 bell peppers (whatever color you like), trimmed, seeded, and opened flat
1 large potato, peeled and sliced into 1/4-inch rounds
1 cup sliced mushrooms
4 large garlic cloves, peels left on
1 jar marinara sauce, divided
1  (16 to 18-ounce) tube of polenta, cut into 18 slices, divided
1 small container low-fat ricotta cheese, divided
1/3 cup shredded Parmesan cheese

Preheat oven to 400 degrees.

Place the zucchini, yellow squash, and eggplant slices in a large bowl; add 2 tablespoons olive oil, salt and pepper, to taste and toss to coat. Lay out vegetable slices on a large rimmed baking sheet.

Place the onions, peppers, potato slices, mushrooms, and garlic cloves in the same bowl; add 1 tablespoon olive oil, salt and pepper to taste. Toss to coat and lay out on a second rimmed baking sheet.

Place both baking sheets in preheated oven for 18 minutes. Remove baking sheets from oven and turn over vegetables, then return to oven, switching racks. Roast another 18 minutes or until vegetables are nicely browned and caramelized. Squeeze garlic out of peels and toss all vegetables together. Reduce oven temperature to 350 degrees.

Spoon 1/2 cup marinara sauce onto the bottom an 8-inch square baking dish. Arrange 1/3 of the roasted vegetables over marinara and top evenly with 9 polenta slices. Spread 1/2 cup ricotta over the polenta and spread another 1/2 cup marinara sauce evenly ricotta.

Top with 1/3 of the vegetables and the remaining 9 polenta slices, spread with 1/2 cup ricotta and the remaining vegetables. Spoon 1/2 cup marinara sauce on top and sprinkle with Parmesan cheese.

Bake 30 minutes. Let stand 5 minutes before serving.

Serves 6 to 8