Roasted Wild Mushrooms with Shaved Fennel Salad

Roasted Wild Mushrooms with Shaved Fennel Salad

Serves 4 people (side dish)

• Preheat oven to 400 degrees you will need a variety of mushrooms, about 4 different types, a good large handful of each variety. Shitake, Morel, Oyster, and Hen of the woods to name a few.
• Make sure your mushrooms are clean of dirt. You can do this by Gently wiping them with a paper towel/kitchen towel. Don’t submerge them in water! Mushrooms are like a sponge and absorb water, you won’t get a good roast on them if they are full of water!!
• The mushrooms need to be cut into the same size… Sometimes it’s easier to pull mushrooms instead of cutting them. How ever you can or what ever is easiest for the “cook” portion the mushrooms and place on a sheet tray.
• 3 tablespoons of good quality olive oil
• 4 smashed garlic cloves( skinned and smashed)
• 1 leek (washed, cut lengthwise, and sliced into 1/2 moon shape)
• 1 large shallot minced/finely diced 5 sprigs of fresh thyme pulled from the stem
• Salt and pepper to taste
• Add all of the above ingredients onto the portioned and cleaned wild mushrooms gently toss with your fingers.
• Once evenly coated place into a 400 degree oven.
• Roast mushrooms until golden brown and slightly crispy.
• Check after 35 minutes. If they need more time, leave them in a little longer!
• Also as a cook it is a good idea to get in the habit of cooking with your nose! You will be able to smell the mushrooms when they are roasted and ready… once ready pull out of oven and let “rest” until you can handle then…
• *Note* you can use what ever mushrooms are available to you. I make this with only button mushrooms and it is delicious!
• For the shaved Fennel Salad- 1 large bulb of fennel(cut in half) plus a few fronds for garnish
• 1/2 a lemon(the juice)
• 2 Tablespoons of good quality olive oil
• Salt and pepper to taste
• Dash/sprinkle of fennel pollen (Whole Foods and any specialty spice shop will have this, kinda pricey but oh my SO good)
• You will need to shave the bulb of fennel you can do this by using your chefs knife or I find it easier to use my mandolin. Please watch your fingers and be very careful!!
• Once shaved place into a mixing bowl and add oil, lemon juice, salt, pepper, fennel pollen, and fronds. Gently toss with your fingers.
• Season to your liking and let sit for 10 minutes.
• To assemble: Place roasted wild mushrooms into a serving plate or bowl. Put the shaved fennel salad on top of the roasted mushrooms and drizzle the extra liquid/vinaigrette over the top. Sprinkle with a little more fennel pollen and fronds.
• Ps- you can eat this dish room Temperature or you can use the mushrooms while there still warm, up to you. I like room temperature.

Banana Corn Fritters

From EatingWell: February/March 2006

Savory, smoky and slightly sweet, these are great with roast pork loin, a hearty bowl of black bean soup or barbecued chicken legs and coleslaw. Dotted with creme fraiche, they make an exotic appetizer.

5 servings, 2 cakes each

Active Time: 20 minutes

Total Time: 30 minutes

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

Ingredients

• 3/4 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4-1/2 teaspoon ground chipotle chile, (see Ingredient note) or cayenne pepper
• 1 1/4 cups roughly mashed bananas, (about 3 medium)
• 1 large egg
• 2 tablespoons milk, or buttermilk
• 2 tablespoons safflower oil, divided

Preparation

1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
2. Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.
4. Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.

Tips & Notes

• Make Ahead Tip: Reheat at 350°F for 15 to 20 minutes.

• Ingredient Note: Chipotle peppers are dried, smoked jalapeno peppers, often used to add heat and a smoky flavor to foods. Ground chipotle can be found in the specialty-spice section of most supermarkets.

Nutrition

Per serving: 243 calories; 8 g fat ( 1 g sat , 4 g mono ); 43 mg cholesterol; 41 g carbohydrates; 5 g protein; 4 g fiber; 326 mg sodium; 286 mg potassium.

Nutrition Bonus: Fiber (16% daily value).

Exchanges: 1 fruit, 1 1/2 starch

Pear & Red Onion Gratin

From EatingWell: October/November 2006

For photos, go here: http://www.eatingwell.com/recipes/pear_red_onion_gratin.html

8 servings

Active Time: 20 minutes

Total Time: 1 1/2 hours

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |

Ingredients

• 1 large red onion
• 3 ripe Bosc pears
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
• 1/3 cup grated Parmigiano-Reggiano

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Preparation

1. Fill a large bowl three-quarters full with water; add a handful of ice cubes. Cut onion into 16 wedges, place in a strainer and lower into the water. Let stand for 20 minutes.
2. Preheat oven to 400°F.
3. Halve and core each pear; cut each half into 6 slices. Drain the onion wedges well and place them in a 9-by-13-inch glass baking dish along with the pear slices, 1 tablespoon oil, thyme, salt and a grinding of pepper; toss to combine. Cover with foil.
4. Roast for 30 minutes, stirring twice.
5. Meanwhile, combine breadcrumbs and cheese in a small bowl. Drizzle with the remaining 2 tablespoons oil; stir to combine. Remove the pan from the oven, sprinkle the crumb mixture evenly over the gratin, return to the oven and roast until the breadcrumbs are well browned, 20 to 30 minutes more. Let cool for 10 minutes before serving.

Tips & Notes

• Note: We like to use the Ian's brand of coarse dry breadcrumbs, labeled "Panko breadcrumbs." Find them in the natural-foods section of large supermarkets.
• To make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs onto a baking sheet and bake in a 250°F oven until dry and crispy, about 15 minutes.

Nutrition

Per serving: 188 calories; 7 g fat (1 g sat, 4 g mono); 3 mg cholesterol; 29 g carbohydrates; 4 g protein; 4 g fiber; 225 mg sodium; 215 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value).

2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 fruit, 1 vegetable, 1 fat

Orange-Scented Sweet Potato and Fruit Gratin

Martha Rose Shulman

Orange-Scented Sweet Potato and Fruit Gratin

The vegetarians and vegans at your Thanksgiving table will love this, but so will the meat eaters. Orange is a flavor that complements sweet potatoes, and the walnut oil contributes a subtle background nuttiness. Make sure to stir the mixture every 15 minutes as it bakes, so that the sweet potatoes on the top layer don’t dry out. The apple and pear slices may fall apart, but that’s fine, they won’t disintegrate and they’ll contribute wonderful flavor to the dish.

Ingredients

2 pounds sweet potatoes, peeled and sliced about 1/4 inch thick

2 tart apples, such as Pink Lady, peeled, cored, and sliced

1 large ripe but firm pear, peeled, cored and sliced

Salt to taste

2 tablespoons mild honey, such as clover (substitute agave nectar for vegans)

2 tablespoons walnut oil, plus more for greasing the pan

2 teaspoons finely chopped or grated orange zest

2 1/2 cups freshly squeezed orange juice

Preparation

1. Heat the oven to 400 degrees. Oil a 3-quart gratin or baking dish with walnut oil. Toss together the sweet potatoes, apples and pear in a large bowl. Season with salt to taste.

2. In a small saucepan or in a microwave at 50 percent power, heat the honey (or agave nectar) and the walnut oil together just until warm. Add to the sweet potato mixture, add the orange zest and toss together well until the fruit and vegetables are well coated. Scrape into the baking dish, making sure to scrape out all of the honey and oil using a rubber spatula. Pour on the orange juice. Set the baking dish on a sheet pan and place in the oven.

3. Bake 1 hour, setting the timer so that you remember to stir the mixture at 15-minute intervals. Cover the pan with foil and continue to bake for another 1/2 hour, or until the sweet potatoes are thoroughly tender and the liquid in the pan is syrupy. Allow to cool for about 10 minutes (or longer) before serving.

Yield: Serves 6 to 8 (8 as part of a Thanksgiving menu).

Gluten Free Green Bean Casserole

Here's the recipe that's in the Fresh Market holiday recipe book. I'm sure you can use it as a base and do something wonderful with it. I'm sure it isn't necessary to use the fancy schmancy onions and mushrooms too.

2 1/2lbs french beans, ...with stems snapped off.
2 TBSP butter
5 cipollini onions, thinly sliced (I'll use regular onions)
2 tsp Hungarian Paprika
pinch of cayenne pepper
1/2 tsp ground pepper
1/2 tsp salt
1/2 Chanterelle mushrooms, rinced and coursely chopped
8 oz baby Portabella mushrooms, sliced (I will just use canned and brown them)
4 TBSP flour (gluten free)
2 Cups Chicken Stock
1/2 Cup Greek Yogurt
1 TBSP fresh lemon juice
2 (4oz) packs Lars crispy onions (I will omit unless I find a way to make gluten free fried onions)

Directions in a nutshell:

blanch beans, rinse in cold water, cut in half, set aside
melt butter, add onions and mushrooms, sautee 5 mins. Add paprika, cayenne, S&P, mix. Gradually add in flour, then chicken stock and simmer 5-8 mins. Stir in creme fraiche, lemon juice and beans. Simmer 8 mins. Transfer to baking dish & bake at 400* for 20 mins. Remove from oven and top with crispy onions, if desired.