Mushrooms à la Grecque

Serves 4

1/2 pound small white button mushrooms
1/2 pound small cremini mushrooms
1/4 cup dry white wine
1 teaspoon fresh lemon juice
2 tablespoons olive oil
1 teaspoon coriander seeds
Salt to taste
Freshly ground pepper to taste
8 slices country white bread, for grilling (try brushing a peeled garlic clove lightly over the bread)
2 teaspoons finely chopped parsley

1. Slice off and discard the mushroom stems. Rinse and drain the mushrooms. If the mushroom caps are larger than three-quarters inch in diameter, cut them in half vertically. Put the mushrooms, wine, lemon juice, olive oil, coriander seeds and one-fourth cup water in a 3 1/2 - or 4-quart pot. Cover the pot and bring to a simmer over medium heat, gently shaking the pan a few times during the first few minutes of cooking. Simmer gently, covered, for 12 minutes to cook through.

2. Using a slotted spoon, remove the mushrooms from the pot and put them into a bowl to cool. Return the mushroom liquid to a good simmer, adding any remaining liquid that the resting mushrooms have released back to the pan to reduce. Simmer until the liquid is reduced to one-fourth cup, then remove from the heat.

3. Pour the reduced liquid over the mushrooms and season with salt and pepper. Cool to room temperature. The recipe to this point can be made ahead and the mushrooms stored, refrigerated, for 1 to 2 days.

4. Heat a grill over medium heat. Grill both sides of the bread until lightly browned. Divide the mushrooms with the juices among four small bowls. Sprinkle each with fresh parsley and serve with the bread.

Braised Red Cabbage

Serves 6

2 tablespoons butter
1 small red onion, peeled and thinly sliced
1 medium (2 1/2 pounds) red cabbage, quartered, spines removed and thinly sliced
1/2 cup dark brown sugar
2 tablespoons caraway seeds
2 tablespoons yellow mustard seeds
1/2 cup cider vinegar
3/4 cup dry red wine
1 large tart apple, such as Granny Smith, peeled and coarsely grated
Salt and freshly ground black pepper

1. Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 5 minutes. Add the cabbage and toss until it begins to wilt, 2 to 3 minutes.

2. Add the brown sugar, caraway seeds, mustard seeds, vinegar, wine and apple. Stir to combine, and season with salt and pepper. Cut a circle of parchment paper the size of the bottom of the pan, slice a small vent in the middle, and place directly over the cabbage. (I'll just use a pan lid when I try this recipe.) Simmer until the cabbage is soft, about 45 minutes. Adjust salt and pepper, and serve.

Recipe from wednesdaychef.typepad.com/

Skip's Tuna Salad

This is a tuna salad that is heavy on the salad--lots of fruit and celery. I love it!

Serves: 16

8 cans white Albacore tuna
1 stalk celery, chopped
2 or 3 big apples, chopped
1 medium box golden raisins
cayenne, black pepper and salt to taste
1 and 1/2 cup mayonnaise
1/2 cup mustard

1. Mix all ingredients well. May be served as a salad on its own, or in a wrap or croissant sandwich.

Mushroom Ragout

Serves 4

1 1/2 pounds mixed mushrooms (I used white button, little cremini, and shiitake mushrooms)
2 tablespoons butter
2 leeks, white part only, thinly sliced (about 1 cup)
1/4 teaspoon coarse sea salt, plus more to taste
1 sprig fresh thyme
1 bay leaf
Pinch of cayenne pepper
1/4 cup dry white wine
1/2 cup stock (chicken or vegetable)
1/4 cup creme fraiche (plus a little more if desired) see Note
Freshly ground black pepper to taste

1. Clean the mushrooms and cut them into chunks of roughly even size.

2. Melt the butter in a large shallow saucepan over medium heat. Add the leeks, sprinkle with salt and cook, stirring often, until softened, 5 to 8 minutes.

3. Add the mushrooms and stir to mix well. Add the thyme, bay leaf and cayenne pepper and mix well. Add the wine and cook, stirring, until the liquid is reduced to a glaze.

4. Add the stock and bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, about 15 minutes (cooking time will depend on variety and age of mushrooms).

5. Stir in the creme fraiche and heat through. (Add more if you want more liquid.) Taste and add more salt if needed. Season well with pepper and serve.

Note: Pour 2 tablespoons of buttermilk and 2 cups heavy cream (do not use the ultra-pasteurized, additive-filled kind or this won't work) into a clean glass jar. Screw the lid shut and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using (this helps to continue thickening the cream). It will keep for about 2 weeks in the refrigerator.

Recipe from thewednesdaychef.typepad.com

Smoked Salmon Vermicelli

Serves 6

2 tbs. unsalted butter
1 small onion, cut into half-moons
1 cup whipping cream
Zest and juice of 1 lemon
About 1/2 tsp. kosher salt
About 1/2 tsp. freshly ground black pepper
1 pound vermicelli
8 ounces hot- or cold-smoked salmon, cut into pieces
1/2 cup finely chopped flat-leaf parsley

1. Bring a large pot of salted water to a boil. Meanwhile, in a large, high-sided frying pan over medium heat, melt butter. Add onion and cook, stirring, until onion is soft but not browned, about 3 minutes. Stir in cream, lemon zest and juice, 1/2 tsp. salt, and 1/2 tsp. pepper. Reduce heat to medium-low and cook until mixture has thickened slightly, 4 to 5 minutes.

2. Add pasta to water and cook according to package instructions. Drain, reserving 1 cup cooking water.

3. Add salmon to cream mixture and stir to combine. Pour pasta into frying pan with salmon-cream mixture and toss to coat, adding some of the cooking water as needed to moisten pasta. Add parsley and toss to combine. Season to taste with salt and pepper.


CALORIES 536(40% from fat); FAT 24g (sat 13g); PROTEIN 28g; CHOLESTEROL 85mg; SODIUM 811mg; FIBER 2.5g; CARBOHYDRATE 63g

Recipe from Sunset Magazine