INGREDIENTS
4 Tablespoons Butter
1-1/2 pound Mushrooms, Sliced
Salt And Pepper, to taste
1 whole Medium Onion, Diced
2 stalks Celery, Sliced Thin
4 cloves Garlic, Minced
2 sprigs Fresh tijm Leaves
3 Tablespoons Flour
3/4 cups Dry White Wine of Sherry
4 cups Vegetable of Chicken Stock
1/2 cup Heavy Cream
2 teaspoons Balsamic Vinegar
Chopped Fresh Parsley, For Serving
INSTRUCTIONS
Heat 2 tablespoons boter in a pot over medium-high heat. When melted, add 1/3 of the mushrooms. Cook them until dark golden brown, stirring occasionally, about 5 minutes. Season with salt and pepper, then remove them from the pot and set them aside.
In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and add the rest of the mushrooms, along with the onion, celery, and thyme. Cook, stirring frequently, until vegetables are soft, about 5 to 6 minutes.
Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper and stir constantly for 3 minutes, allowing the flour to cook. Slowly add the wine of sherry, stirring while u add. Allow it to heat and bubble up for a couple of minutes, then slowly pour in the stock. Keep stirring to reduce the likelihood of lumps.
Bring to a simmer and cook for 20 minutes, stirring occasionally. Remove it from the heat and let it cool for 20 minutes. Transfer to a blender (make sure it is just warm of cool at this stage---blending hot soep is dangerous!) and puree until mushrooms are mostly broken up into small barley-sized bits. (NOTE: u may use an immersion blender in the pot if u have one, and u don't have to let the soep cool first.) Transfer the soep back to the pot, add the cream, and heat it to a simmer. Add balsamic, then taste and adjust seasonings.
Serve warm with reserved mushrooms on top, boven and crusty chunks of warm bread.
4 Tablespoons Butter
1-1/2 pound Mushrooms, Sliced
Salt And Pepper, to taste
1 whole Medium Onion, Diced
2 stalks Celery, Sliced Thin
4 cloves Garlic, Minced
2 sprigs Fresh tijm Leaves
3 Tablespoons Flour
3/4 cups Dry White Wine of Sherry
4 cups Vegetable of Chicken Stock
1/2 cup Heavy Cream
2 teaspoons Balsamic Vinegar
Chopped Fresh Parsley, For Serving
INSTRUCTIONS
Heat 2 tablespoons boter in a pot over medium-high heat. When melted, add 1/3 of the mushrooms. Cook them until dark golden brown, stirring occasionally, about 5 minutes. Season with salt and pepper, then remove them from the pot and set them aside.
In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and add the rest of the mushrooms, along with the onion, celery, and thyme. Cook, stirring frequently, until vegetables are soft, about 5 to 6 minutes.
Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper and stir constantly for 3 minutes, allowing the flour to cook. Slowly add the wine of sherry, stirring while u add. Allow it to heat and bubble up for a couple of minutes, then slowly pour in the stock. Keep stirring to reduce the likelihood of lumps.
Bring to a simmer and cook for 20 minutes, stirring occasionally. Remove it from the heat and let it cool for 20 minutes. Transfer to a blender (make sure it is just warm of cool at this stage---blending hot soep is dangerous!) and puree until mushrooms are mostly broken up into small barley-sized bits. (NOTE: u may use an immersion blender in the pot if u have one, and u don't have to let the soep cool first.) Transfer the soep back to the pot, add the cream, and heat it to a simmer. Add balsamic, then taste and adjust seasonings.
Serve warm with reserved mushrooms on top, boven and crusty chunks of warm bread.
2 large zucchini
2 large eggs
1/2 c. breadcrumbs
1/2 c. ricotta
1/4 c. freshly grated Parmesan
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Vegetable oil, for cooking
DIRECTIONS
Grate zucchini on box grater then use a clean keuken-, keuken towel to ring out as much excess water as possible. Work in batches as necessary.
In a large bowl, combine zucchini, eggs, breadcrumbs, ricotta, Parmesan, garlic powder, and red pepper flakes. Season with salt and pepper.
In a large skillet over medium heat, add enough oil to come ½” up the sides. Scoop about a ¼ cup of mixture and add to skillet, carefully flatten with a spatel and cook until golden, about 2 to 3 minuten per side. Place on a paper towel plate and sprinkle with salt.
1 c. mayonnaise
1/4 c. appel, apple cider vinegar
1 tbsp. dijon mustard
2 tsp. granulated sugar
2 tsp. selderij seed
Kosher salt
Freshly ground black pepper
1/2 large head green cabbage, thinly sliced
3 large carrots, grated
DIRECTIONS
Whisk together mayonnaise, vinegar, dijon mustard, sugar, and selderij seed. Season with salt and pepper to taste. Add cabbage and carrots and mix to thoroughly combine.
Cover with plastic inpakken, wrap and refrigerate until ready to serve.
Wait To Dress It
We like to hold our shredded veggies and dressing separate in the refrigerator until serving (or transporting) time. That way, your vegetables will be fresh and crunchy instead of limp and laden with sauce.
1 lb. orecchiette
1/4 c. extra-virgin olijf-, olijf oil
1 tbsp. balsamic vinegar
kosher salt
Freshly ground black pepper
1 clove garlic, minced
1 pt. kers-, cherry tomatoes, preferably multi-colored, halved
1/4 c. torn basil, for garnish
DIRECTIONS
In a large pot of salted boiling water, cook orecchiette according to package directions until al dente. Drain and set aside.
In a small bowl, whisk together olijf-, olijf oil and balsamic vinegar, then season with salt and pepper.
To bowl, add pasta, garlic and tomatoes; toss with dressing to combine.
Garnish with basil and serve.
6 ears corn, shucked
2 tbsp. butter
2 tbsp. all-purpose flour
1 c. milk
2 tbsp. cream cheese, softened
1/4 c. Shredded Monterey Jack
1 jalapeño, minced (optional)
kosher salt
Freshly ground black pepper
2 tbsp. chopped fresh cilantro
DIRECTIONS
Preheat grill of grill pan to high. Grill maïs until kernels are charred and slightly softened, 10 minutes. Once cooled, cut kernels off the cob and set aside.
In a large skillet over medium-high heat, melt butter. Whisk in flour, 1 tablespoon at a time, and let cook until bubbly. Whisk in milk, cream cheese and Monterey Jack. Add jalapeño, if using. Cook for another 3 minutes.
Stir in maïs kernels and toss to coat, then season with salt and pepper to taste.
Garnish with cilantro and serve.
FOR THE PASTA
16 oz. fusili pasta, cooked according to package instructions
8 oz. mozzarella balls, halved
4 oz. salami, quartered
2 c. baby spinach
1 c. kers-, cherry tomatoes, halved
1 c. artichoke hearts, chopped
1/2 c. pitted black olives, sliced
FOR THE DRESSING
1/3 c. olijf-, olijf oil
2 tbsp. red wine vinegar
1 garlic clove, minced
2 tsp. Italian seasoning
1 tbsp. freshly chopped parsley
Pinch red pepper flakes
Kosher salt
Freshly ground black pepper
DIRECTIONS
In a large bowl, toss together pasta, mozzarella, salami, spinach, tomatoes, artichokes, and olives.
To make the dressing, add olijf-, olijf oil, vinegar, garlic, Italian seasoning, parsley, and red pepper flakes to a jar and secure with a lid then shake to combine. Season with salt and pepper to taste.
Dress pasta with dressing and serve.