Pasta with White Wine and Porcini Mushroom Sauce

Servings: 2
Preheat: 0
Prep Time: 20 minutes,
Source: Spoon University, April 12, 2012

The “Pappardelle ai Funghi Porcini” is one of my favorite pasta dishes. It’s the perfect, elegant plate to present on a special occasion. The sauce is light and flavorful and the mushrooms add a wonderful, meaty texture. Though there are many variations to this dish, most add white wine to the mushroom sauce to compliment the porcini flavor perfectly. If available, try this recipe with a bit of truffle oil to add an amazing aroma and a unique flavor to an already incredible dish. Bring out the candles, and with this meal, it’ll be a night to remember.


7 oz of Pappardelle pasta or Tagliatelle
2 tablespoons Extra-Virgin Olive Oil
1 cup dried porcini mushrooms (equivalent to 1 packet found at Whole Foods)
2 tablespoons chopped shallots (or onions, if shallots are not available)
2 tablespoons chopped garlic
1 tablespoon butter
2 cups Beef Broth
1 cup white wine
2 tablespoons chopped, fresh parsley (optional)
1/2 cup grated parmesan
Salt and Pepper to taste


1. To rehydrate the mushrooms, place them in a bowl with two cups of water and let them soak for about 15 minutes.
Tip: They are ready when they are soft, have changed shape, and are moist2. Drain the water and wash mushrooms as you would with lettuce. (Since mushrooms grow in the ground, they can be very dirty. As you drain the water, you will see the dirt you are removing.)
2. Drain the water and wash mushrooms as you would with lettuce. (Since mushrooms grow in the ground, they can be very dirty. As you drain the water, you will see the dirt you are removing.).
3. In the microwave, heat the beef broth for about a minute.
4. Remove from microwave and add the mushrooms to the beef broth.
5. While the mushrooms are marinating, heat butter and olive oil in a large saucepan over medium heat. Lower heat if butter begins to boil or brown.
6. Once butter has melted, add the garlic and shallots.
7. When garlic begins to brown, add white wine to pan and bring to a simmer.
8. Add the beef broth (without the mushrooms!) into the pan and let simmer, stirring occasionally.
9. When the sauce has been reduced to half the original amount, add the mushrooms, and lower heat.
Tip: The sauce should be thick enough to lightly coat the pasta. If you feel like your sauce is too thick, add some water to the mixture.
10. While mushroom sauce is setting, boil a pot of water and add pasta. Cook until pasta is al dente.
11. Drain pasta and add it to the pan with the mushroom sauce. Toss pasta in pan, coating it in sauce. (Optional: add about 4 tbs of truffle oil to the pasta in this step)
12. Add salt and pepper to taste. Garnish with the parmesan and chopped parsley.

5. While the mushrooms are marinating, heat butter and olive oil in a large saucepan over medium heat. Lower heat if butter begins to boil or brown.
6. Once butter has melted, add the garlic and shallots.
7. When garlic begins to brown, add white wine to pan and bring to a simmer.


Servings: 6
Preheat: 400
Prep Time: 1 hour
Source: Smitten Kitchen

Fabulous fall tart.


For the pastry

2½ cups (320 g) all-purpose flour, including 1/2 cup whole-wheat flour if you like, plus more for work surface
1/2 teaspoon (2 g) table salt
16 tablespoons (227 g) or 2 sticks, unsalted butter
1/2 cup (64 g) sour cream or full-fat Greek yogurt, strained
1 tablespoon (15 mL) white wine vinegar
1/3 cup (79 mL) ice water

For the filling

2 small or 1 large butternut squash, about 21/2 pounds (1134 g)
3 tablespoons (45 mL) oil
1½ teaspoons (5 g) tsp table salt
Freshly ground black pepper
1 tablespoon (14 g) butter
2 large sweet onions, such as Spanish or Vidalia, halved, thinly sliced in half-moons
1/4 teaspoon (1 g) sugar
1/4 teaspoon (1 g) cayenne pepper, or to taste (optional
2 cups (180 g) grated Italian Fontina cheese
1 teaspoon (4 g) chopped fresh thyme, or 2 teaspoons chopped fresh sage
1 egg beaten with 1 tsp (4 g) water, for glaze (optional, but makes for a croissant-looking finish)


To make pastry: In a bowl, combine the flour and salt. Add the whole sticks of butter and, using a pastry blender, break up the bits of butter until the texture is like cornmeal, with the biggest pieces the size of pebbles. In a small bowl, whisk together the sour cream, vinegar and water, and pour this over the butter-flour mixture. Stir with a spoon or a rubber spatula until a dough forms, kneading it once or twice on the counter if needed to bring it together. Pat the dough into a ball, wrap it in plastic and chill it in the refrigerator for an hour or up to two days.

To prepare squash: Peel the squash, then halve and scoop out seeds. Cut into ½-inch to ¾-inch chunks. Pour 2 tablespoons (30 mL) of the olive oil into one or two smaller baking sheets, spreading it to an even slick. Lay the squash chunks on the baking sheet in one layer, sprinkle with ½ teaspoon (2 g) of the salt, and freshly ground black pepper, and roast in a 400 F oven for 30 minutes, or until squash is tender, turning the pieces occasionally so that they brown evenly. Set aside to cool slightly. Leave the oven on.

While the squash is roasting, melt the butter and remaining tablespoon of olive oil in a heavy frying pan, and cook the onions over medium-low heat with the sugar and remaining teaspoon of salt, stirring occasionally, until soft and tender, about 25 minutes. Stir in the cayenne pepper, if using.

Mix the squash, caramelized onions, cheese and herbs together in a bowl
To assemble the galette: On a floured work surface, roll the dough out into a 16- to 17-inch round. Transfer to a parchment-lined baking sheet. Spread the squash-and-cheese mixture over the dough, leaving a 2 to 2½-inch border. Fold the border over the squash and cheese, pleating the edge to make it fit. The centre will be open. Brush the outside of the crust with the egg-yolk wash, if using.

Bake until golden brown, 30 to 40 minutes. Remove the galette from the oven, let stand for five minutes, then slide onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Makes 1 hearty 12-inch galette, serving 6

French Lentils with Chard

Servings: 6
Cook Time: 1 1/4 hrs
Source: Martha Rose Shulman
recipeNotes: Advance preparation: You can cook the lentils through Step 1 and keep in the refrigerator for 2 or 3 days. Bring back to a simmer and proceed with the recipe. The finished dish will keep for 2 or 3 days in the refrigerator, but the color of the chard will fade.
This combo of lentils and greens is inspired by a classic preparation for the tasty French Le Puy green lentils that traditionally includes salt pork and/or bacon and sausage. For this vegetarian version, I don’t insist on Le Puy lentils, although I highly recommend them. Meat eaters in the family might want to accompany this with sausage, cooked separately or with the lentils. I recommend topping the lentils with goat cheese or feta.

1 Tbsp extra virgin olive oil
1 onion, chopped
2 carrots, chopped
1 celery stalk, chopped
4 lg garlic cloves, minced
1 lb lentils, preferably imported green lentils, washed and picked over (2 1/4 cups)
A bouquet garni made with 2 bay leaves, a Parmesan rind and a sprig or two each of thyme and parsley
Salt and freshly ground pepper
1 bunch Swiss chard (3/4 to 1 pound), stemmed, washed and coarsely chopped
Freshly grated Parmesan Cheese

1. Heat the olive oil over medium-high heat in a heavy soup pot or Dutch oven. Add the onion and cook, stirring, until it begins to soften, about 3 to 5 minutes. Add the carrot and celery and cook, stirring, until all the vegetables are tender, about 5 minutes. Add the garlic and continue to cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, 2 quarts water and bouquet garni. Bring to a boil, reduce the heat, and simmer 40 minutes. Add salt and pepper to taste. Remove the bouquet garni.

2. Stir the chard into the simmering lentils. Cook another 10 minutes or so, until the lentils and greens are tender. The chard should be tender but still bright. Taste, adjust seasonings and serve, passing the cheese at the table for sprinkling. Alternatively, transfer to an oiled baking dish, top with rounds of goat cheese, crumbled feta or grated Parmesan, and heat through in a medium oven. “

Farro with Acorn Squash and Kale

Servings: 2-4
Cook Time: 1 1/4 hrs
Source: Bon Appétit 9/2011
Farro, an ancient Italian grain similar to barley, is available at specialty markets

4 Tbsp unsalted butter, divided
1 sm acorn squash, peeled, halved, seeded, cut into 1/2″” cubes
Kosher salt, freshly ground pepper
1/2 bunch red Russian or other kale (ab 5 ounces), center stems removed, leaves torn
1 Tbsp vegetable oil
3/4 cup farro
1/4 cup diced white onion
1 sm garlic clove, very thinly sliced
1/4 cup dry white wine
2 cup vegetable stock mixed with 2 cup water, warmed
1/4 cup finely grated Parmesan

Preheat oven to 375°F. Melt 1 tablespoon butter in a medium saucepan. Add squash, season lightly with salt and pepper, and toss to coat. Spread out on a rimmed baking sheet. Roast, turning squash every 10 minutes, until tender, 30–35 minutes.

Cook kale in a large pot of boiling salted water until wilted, about 2 minutes. Transfer to a bowl of ice water to cool; drain.

Heat oil in a large ovenproof skillet over medium heat. Add farro; toss to coat. Roast in oven until toasted, stirring once, about 6 minutes. Transfer to a bowl; wipe out skillet.

Melt 2 tablespoons butter in same skillet over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add garlic; stir until aromatic, about 2 minutes. Add wine; increase heat to high. Stir until almost evaporated, about 2 minutes. Add farro and 1/2 cup warm stock mixture. Stir until almost all liquid is absorbed, about 3 minutes. Continue cooking, adding broth by 1/2 cupfuls and allowing broth to be absorbed between additions, until farro is tender, about 1 hour.

Add kale, squash, remaining 1 tablespoon butter, and cheese; stir gently until butter and cheese are melted and vegetables are heated through, about 2 minutes. Season to taste with salt and pepper.

Sprouted Brown Rice Bowl with Carrot and Hijiki

Servings: 3 to 4
recipeNotes: Sprouted brown rice is a packaged product that you can find in natural foods stores with other packaged grains. The grains are sprouted, then dried. It looks and cooks like regular brown rice.

Same as germinated rice
Julienne carrots with hijiki seaweed is a traditional Japanese combination. Here I’ve added some tofu to bulk up the protein. Hijiki is an excellent source of iodine, vitamin K, folate and magnesium; the seaweed is soaked and simmered before cooking with the carrot and aromatics.

1/2 oz (ab 1/2 cup) dried hijiki
1 Tbsp soy sauce, preferably tamari (more to taste)
2 tsp mirin
1 Tbsp peanut oil or canola oil
1/2 lb firm tofu, cut in 1/2-by-1″” dominoes
1 Tbsp plus 1 tsp shredded or minced ginger
1/2 lb (2 large) carrots, cut in 2- or 3″” long julienne
Salt to taste (optional)
1 1/2 Tbsp toasted sesame seeds
3 cup cooked sprouted brown rice
1 Tbsp dark sesame oil

1. Place the hijiki in a medium bowl, and cover with water. Soak 15 minutes, and drain. Place in a medium saucepan, and add just enough water to cover, along with 2 teaspoons of the soy sauce. Bring to a boil, reduce the heat and simmer 15 minutes. Drain.

2. Combine the remaining soy sauce and mirin in a small bowl, and place within reach of your wok or pan. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water quickly evaporates from the pan. Swirl in the peanut or canola oil by adding it to the sides of the pan and then tilting the pan side to side. Add the tofu and stir-fry until lightly colored, one to two minutes. Add the ginger, and stir-fry for no more than 10 seconds.

3. Add the carrots, and stir-fry for one minute until they begin to soften. Add the hijiki, soy sauce and mirin. Continue to stir-fry for another two to three minutes until the carrots are crisp-tender. Stir in the sesame oil and rice, and toss together for a minute or two, pressing the rice into the sides of the wok before scooping and stirring. Transfer to a platter, sprinkle with sesame seeds and serve.

Flea Street Cafe Stir Fry

Servings: —
Source: Jessie Cool
Serves 4 as an entree when tossed with 1 lb. of buckwheat noodles

2 Tbs. canola oil
1 medium onion sliced thin
1/8 tsp. chili flakes
1 1/2 tsp. toasted sesame oil
2 Tbs. tamari
1 Tbs. fresh garlic chopped
1 Tbs. fresh ginger chopped
1 lb. mixed greens
salt to taste and toasted sesame seeds to garnish

optional: 1 lb of tofu

Over medium heat, in a large saute pan, saute all ingredients except stir fry for 5 minutes. Add stir fry. Toss for 2 to 3 minutes. Cover, turn off the heat. Let sit for 5 minutes. Season and serve as is or tossed with cooked noodles.

Warm and Spicy Stir Fry

Servings: —
Source: J. Cool Flea St. Cafe

2 Tbs canola oil
1 medium onion sliced thin
1/8 tsp. chili flakes
1 1/2 tsp. toasted sesame oil
2 Tbs tamari
1 Tbs fresh garlic chopped
1 Tbs fresh ginger chopped
1 lb. mixed “”Stir Fry”” greens
salt to taste and tasted sesame seeds to garnish

Serves 2 generously as a side dish or 4 as an entree when tossed with 1 lb of buckwheat noodles

Over medium heat, in a large saute pan, saute all ingredients except stir fry for 5 minutes. Add stir fry. Toss for 2-3 min. Cover, turn off heat. Let sit for 5 min. Season and serve as is or tossed with cooked noodles

Ultimate Veggie Burger Recipe

Servings: —
Source: From Super Natural Cooking, Page 155
recipeNotes: Filling ideas:
 Avocado Slices
 Cipollini onions – sweet and just the right size
 Sliced Roma tomatoes
 A sprinkling of smoked paprika
 Grilled vegetables
I’m going to highlight one of my favorite recipes from Super Natural Cooking – my favorite veggie burgers. I think I cracked the code on how to make a better veggie burger, I was doing it wrong for years. When you put a bean or lentil patty on a bun, you run the risk of building a burger that is too dry and bready. The ratio is all out of whack, with not enough ooey-gooeyness to balance the bread and mashed beans. It wasn’t until I sat down to write this recipe for the book that I had the revelation I needed: Turn the patty into the bun and stuff that with all sorts of good stuff. Problem solved.

These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week’s worth of work lunches. Sprouted garbanzos are becoming more readily available, but if you can’t find them, canned or cooked garbanzos (chickpeas) will work great. Sprouting boosts their already fantastic nutritional value even more…

2½ cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
½ teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts – optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 12 mini burgers.

Tofu Mushroom Burger

Servings: —
Makes 12 patties or 24 tofu balls

1 block firm tofu
1 med. onion, diced
2 stalks celery, diced
1 large carrot, grated
12 mushrooms, chopped very fine
1 TBsp. olive oil
1-2 tsp. sea salt
3-4 cup quick oatmeal
1 cup water
2 cups seasoned breadcrumbs
1 tsp. poultry seasoning
1-4 tsp. turmeric
1-2 cup sesame seeds (optional)
Vegetable oil for frying

Drain and crumble tofu in a large mixing bowl and set aside. Heat a large skillet and add olive oil. Sauté the onion, celery, carrots, and mushrooms with the sea salt. Add the oats, herbs and spices to the sauté mixture. Continue cooking until the oats are toasted. Then add the water and stir to combine. Remove the skillet from heat and stir in the breadcrumbs. Let the mixture cool, then add it to the crumbled tofu and mix well. With your hands, shape the mixture into patties or balls and then roll them into the sesame seeds to create a crunchy outer crust (this step is optional). Fry the patties or balls until brown on both sides. Eat as is or as part of a sandwich with your favorite fixings. You can use the tofu balls in sauces or stews. Alternatively, you can bake the mixture in a loaf pan and cover it with ketchup to create an authentic meatless loaf.

Tamales Nortenos

Servings: —
recipeNotes: Tamales are made with masa (corn dough) bought at tortillerfas. They are also prepared the modern way: with masa made with masa barina (treated corn flour purchased at supermarkets) and reconstituted with water. Masa is beaten with shortening until fluffy, then spread on aromatic leaves and topped with a filling. The leaves are folded and the packages steamed. Tamales made with coarse masa and wrapped in dried corn husks are the tamales of choice in northern Mexico.

The difference between corn dough for tortillas and corn dough for tamales is texture. Tortillas are made from finely ground corn dough so the delicate pancakes can be thinly pressed. Tamales are made with two masa grinds: Tamales wrapped in banana leaves (southern-style) are made with the same finely ground corn dough as tortillas. After they are steamed, the dough texture is smooth and delicate, similar to that of thick pasta. Tamales wrapped in corn husks (northern-style) are made with coarsely ground corn dough, so after the tamales steam, they have the fluffy, coarse texture of muffins. Traditional tamales have freshly rendered lard beaten into the dough for taste and fluffiness. Substitute butter. Vegetable shortening works fine, but add salsa or herbs to the shortening for great flavor. Also, a long mixing time ensures fluffy tamales. Tamales are just as heavenly refrigerated and reheated as they are fresh. They also freeze successfully. Reheat frozen tamales for about 20 minutes in a steamer. Leftovers, with wrappings removed, sliced and pan sauteed until crispy brown, are nothing’short of one of life’s small miracles.

Make tamales as spicy as you wish by the type of chile you add to the filling. Serve tamales with a hot table salsa and Crema (page 49).

Yield.- about 25 medium tamales
Tamales made with Coarsely Ground Masa and Wrapped in Husks (Tamales Norteños)

Yields 25 medium tamales

For the corn husks:
1 8-ounce package dried corn husks (found in many supermarkets, Latino markets, or by mail order)
1. Remove the largest dried leaves and rinse. Don’t open the centers of the husks or your sink will be full of corn silk. Cover the leaves with boiling water in a large pot and soak for 1 hour, or until they are pliable. Weight the leaves down with a water-filled bowl to keep them submerged
2. Use only the largest leaves for wrapping tamales-there are more than enough in a package. Tear smaller leaves into strips to use as ribbons to tie tamales closed, if desired.

For the dough:
1 1/3 cups butter or vegetable shortening

2 pounds (about 4 cups) coarsely ground masa from a tortilleria (not masa preparada because it has fat incorporated), or masa made from 4 cups coarse mesa harina and 4 cups Vegetable Broth (page 90) or warm water (2 pounds masa makes about 25 medium sized tamales)

2 teaspoons baking powder

3 Tablespoons dried Mexican oregano

1 Tablespoon kosher salt

For the filling:

Prepare a filling before beginning the dough. The list is almost limitless-let your imagination run wild after you’ve tried a few basics such as a simple smear of Adobo (page 43). Fresh corn kernels are sensational with glazed onions for an easy, nonspicy filling; tomatillo salsa and cheese is classic;

nopales or green beans and roasted garlic is extraordinary, with Mexican oregano mixed into the masa. Chopped grilled vegetables make a fabulous stuffing; a piece of Monterey Jack cheese and a strip of toasted fresh chile is another; chopped olives, capers, raisins, and chipotle chile salsa; black beans seasoned with hoja Santa or epazote; toasted chile strips and garlic slices caramelized in olive oil; or saut6ed wild mushrooms with Basic Cooked Tomatillo Salsa (page 34) are a few suggestions.

1. Whip the butter or vegetable shortening until it is fluffy and aerated, 5 minutes with a mixer, three times as long by hand with fast folding motions.
2. Add the masa, a handful at a time, with the baking powder, oregano, and salt. Mix well and continue to mix. If the mixture becomes too thick, add up to 1/2 cup tepid broth or water. This step takes at least io minutes; you will feel the masa become light and fluffy with a spongy texture. The prepared masa is now ready to be spread onto leaves and topped with a filling.

To assemble:

1. Place a large, soaked husk on the table (sides curling inward) and, with a spatula, smear 1/4 to X cup masa over the wide end from side to side and about halfway to the pointed end. Many people “”glue”” 2 husks together with a smear of masa to increase the tamale size. (Hey, it’s okay to be messy-they’ll still be delicious.)
2. Place a generous tablespoon of filling in the center of the masa toward the wide end. Fold the right edge over to the center, then roll toward the left third. Flap the narrow end over to the wide end, leaving the end open (this is the easiest tamale-making system). For other tamale shapes, you may tie the middle, end (or ends, depending on the shape you choose) with ribbons of husk from the smaller soaked leaves cut into 1/4-inch strips. For an envelope shape: Place masa and filling on the center of a husk, leaving the edges clean; fold the right side to the center, then the left side to the center; fold each end to the center, overlapping, and tie with a husk ribbon around the middle. Rolled tamales look good: Spread the masa and filling in the center of a husk, then roll up the long way. Tie both ends. Place finished tamales in a bowl, open ends up, until ready to steam.

To set up a steamer:

Almost every tamale in Mexico is cooked by steaming.
Tamalerias are large metal steamers made especially for cooking tamales. They look like tall stockpots. A shelf with holes for stacking tamales is placed on the bottom over an inch or two of boiling water. An opening under the shelf, on the outside of the pot, is for adding additional boiling water so the lid doesn’t have to be removed during the cooking process. Some alternatives, if you have no tamaleria: an Asian bamboo steamer; stainless steel vegetable steamer, opened flat, in a wide pot; or three water-filled tunafish cans or custard cups at the bottom of a wide pot with a nonfragile plate on top, with enough room for steam to escape along the sides. In any metal steamer, drop a few coins in the wateryou know there’s water in a metal steamer as long as you can hear the coins rattling.

To steam:
1. Pour water into the steamer. Be sure the water does not touch the rack. Lay any remaining husks on the rack to keep the tamales from sticking to it. If the tamale ends are open, arrange them vertically in the steamer so the masa doesn’t fall out. Arrange other tamales horizontally and overlapping so steam can pass around each.
2. Cover the steamer tightly and bring to a boil. Reduce the heat to medium and steam for about 1 hour. Check the water level after 45 minutes, but do not remove the cover before then. Add boiling water if necessary.
3. Remove a tamale from the center of the steamer to see if it is done-the masa should pull away from the husk easily and be firm. Let the tamales rest for io minutes before serving. As with all tamales, peel away and discard the husks, then eat.