Tag Archives: Mushrooms

Finger Lakes of the Northwest .::. Episode 39

Jim and Marilyn continue their discussion of the Pacific Northwest and the many culinary similarities between that region of the United States and the Finger Lakes region of New York.

MUSHROOM MOJO

11/4 POUNDS CREMINI MUSHROOMS , CUT IN BITE SIZE PIECE, 1 CUP APPLE CIDER VINEGAR, 1 CUP BEEF BROTH,
1 CUP OF VEGETABLE BROTH, 3 THIN SLICED GARLIC CLOVES, 21/4 TEASPOON SALT, 1 BAY LEAF
1/2 TEASPOON RED PEPPER FLAKES, 3 TABLESPOONS EV OLIVE OIL

IN A LARGE POT SIMMER COVERED FOR 10 MINUTES MUSHROOMS, VINEGAR, BEEF BROTH, VEGETABLE BROTH, GARLIC,
SALT, PEPPER BAY LEAF
LET COOL, REMOVE BAY LEAF, DRAIN, RESERVE LIQUID
PUREE 1 CUP OF MUSHROOMS AND 1/1/2 CUPS OF POACHING LIGUID
WISK IN OLIVE OIL
IN AN AIRTIGHT CONTAINER POUR IN PUREE AND REMAINING MUSHROOM BITES
ADD SALT TO TASTE
REFRIGERATE , WILL KEEP FOR I MONTH
USE AS A COMPLIMENT TO MEATS, FISH AND VEGETABLES.

APPLE CELERY SALAD

2 TABLESPOONS COARSE GROUND DIJON MUSTARD, 2 TABLESPOONS LEMON JUICE, 1 TABLESPOON APPLE CIDER VINEGAR,
1/2 TEASPOON SALT, 1/4 TEASPOON PEPPER, 1/4 CUP EV OLIVE OIL
1 LARGE GRANNY SMITH APPLE, CORED AND CUT INTO 1/4 INCH MATCHSTICKS.
1 SMALL CELERY ROOT CUT INTO 1/4 MATCHSTICKS
1/4 CUP MINCED PARSLEY 1/4 CUP TOASTED AND CHOPPED WALNUTS, PARMESAN CHEESE
WISK TOGETHER MUSTARD, LEMON JUICE, VINEGAR , SALT AND PEPPER
WISK IN OLIVE OIL
MIX APPLE, CELERY , PARSLEY, WALNUTS
ADD VINAIGRETTE
DIVIDE INTO 4 TO 6 PLATES, TOP EACH PLATE WITH PARMESAN SHAVINGS AND SERVE.

PEAR. RED PEPPER CHUTNEY

5 BARTLETT PEARS,CORED, PEELED AND CUT INTO 1/2 INCH CUBES
6 RED BELL PEPPERS, SEEDED AND CHOPPED
1 LEMON , SEEDED AND DICED
21/4 CUPS DARK BROWN SUGAR
11/2 CUPS DRIED CURRANTS
1CUP APPLE CIDER VINEGAR
1/4 CUP DICED FRESH GINGER
1 MINCED GARLIC CLOVE
1 TEASPOON SALT
1/4 TEASPOON CAYENNE PEPPER
SIMMER UNCOVERED 1 HOUR, STIRRING FREQUENTLY UNTIL CHUTNEY THICKENS
STORE IN AIRTIGHT CONTAINER IN REFRIGERATOR, WILL KEEP FOR 1 MONTH

HONEY PAPRIKA POTATOES, BASQUE STYLE

4 LARGE RED POTATOES CUT INTO 1/2 INCH PIECES
3 TABLESPOONS EV OLIVE OIL
2 TABLESPOONS CHOPPED ROSEMARY
2 TABLESPOONS HONEY
2 TEASPOONS GARLIC POWDER
2 TEASPOON DRIED OREGANO
2 TEASPOONS SMOKED SPANISH PAPRIKA
1 CUP RICOTTA
1/4 CUP MINCED PARSLEY

MIX IN A ROASTING PAN POTATOES, OIL, ROSEMARY AND A PINCH OF SALT AND PEPPER
ROAST AT 400 DEGREES FOR 30 MINUTES
IN A LARGE SKILLET HEAT, ADD HONEY, GARLIC POWDER, OREGANO, PAPRIKA
ADD ROASTED POTATOES, RICOTTA
TOSS AND SERVE, GARNISH WITH PARSLEY AND PAPRIKA

Chicken Marsala & Mob Recipes .::. Healthy Cooking with your Friendly Italians Episode 31

This week, recipes and stories from the mob. They may have been cold-blooded killers but boy could they cook! Check out these recipes that include Chicken Marsala, Mussels in a Tomato Wine Sauce, Columbo Style Marinara Sauce, Gambino Style Shrimp Scampi, and Northern Italian Chicken Cacciatore. All classic Italian recipes kicked up with unique mobster techniques and stories to go along with them.

CHICKEN MARSALA

1 pound chicken breast, deboned and skinless
Slice in half with a long thin knife ( horizontally)
Place between two sheets of plastic, pound thin
Season with salt and pepper
Dust with semolina flour
Heat in saute pan 1 stick of butter, add pounded breast 1 minute per side, set aside
Add: 1/4 cup of Marsala wine, 1/8 cup of Grand Marnier liqueur
Remove from burner, and ignite
Place back on burner
Saute Mushrooms
Heat 1/2 pound of sliced brown mushrooms in 1 stick of butter
Season with salt and pepper
Add 1/8 sweet vermouth, cook 20 minutes
Add to Marsala wine mixture,add sautéed chicken,juice of one lemon, cook 2 minutes and serve

MUSSELS IN A TOMATO WINE SAUCE

In a large pot heat 5 pounds mussels, washed and scrubbed , 1/4 stick of butter, 4 dried chili peppers, 1 tablespoon lemon 1/4 teaspoon black pepper
Pour water over the mussels to cover, bring to a boil, cover pot
Remove when mussels open ( about 15 minutes) set aside
Pour cooking liquid through a sieve
In a large frying pan heat 1/4 stick of butter, 2 mashed garlic cloves, cook for 2 minutes
Add: 1/2 cup of white wine, 1 tablespoon sweet vermouth, 1/2 cup diced tomatoes, 2 tablespoon parsley, 1/2 teaspoon dry oregano, 4 bay leaves
Cook for 10 minutes, add mussels , bake at 400 degrees for 5 minutes
Pour some of the strained boiling liquid over and serve with lots of Italian bread

MARINARA SAUCE COLUMBO STYLE (to die for)

Saute in 1/4 cup extra virgin oil 2 minced garlic cloves, low hear do not burn
Add: 1 28 ounce can roma tomatoes* squeezed or chopped, cook for 5 minutes
Add: 1/2 teaspoon garlic powder, 1/4 teaspoon dry mustard, 1/4 teaspoon black pepper, 2 tablespoons dry basil crushed, 1 cup chicken stock, 1/4 teaspoon salt
Simmer 30 minutes
* San Marizano or Pomi are recommended

SHRIMP SCAMPI GAMBINO STYLE

2 pounds raw shrimp (16 to 20 count) cleaned deveined and butterflied
Place shrimp in a large flat oven proof pan
Mix and spoon over the shrimp
2 sticks of unsalted butter (softened), 3 minced shallots, 4 minced garlic cloves, 1 tablespoon lemon juice, 2 tablespoons chopped parsley,
1/2 cup bread crumbs ( panko), 1 egg yolk, 2 teaspoon Tabasco sauce
Salt and pepper to taste
Broil till golden brown 3 to 5 minutes

CHICKEN CACCIATORE NORTHERN STYLE

In a large frying pan heat 2 tablespoon oil medium heat
Add 1 3 pound chicken cut into pieces , cook 10 minutes turning to brown on both sides
Add 1 each onion cut into 1/4 inch pieces, 1 pepper cut into 1/4 inch pieces, 3 minced garlic cloves, 2 minced shallots
Cook for 10 minutes
Add: 1/2 cup dry white wine, 11/2 teaspoons red wine vinegar,salt and pepper to taste, 11/2 teaspoon dry basil, 11/2 teaspoon dry oregano
Cover simmer 30 minutes
Serve over polenta and with crusty Italian bread