Free Recipes Archive
Serves 1-2 1 bunch thick peeled asparagus 2 each fresh porcini mushrooms, whole Small handful of grated Parmesan 2 tablespons Extra Virgin Olive Oil Juice of 1/2 of a lemon Block of Parmesan, use as needed Kosher Salt and black Read More …
Makes 4 servings 4 slices of veal pounded to 3/8-inch thickness for quick even cooking 1 ounce dried porcini mushrooms 2 tablespoons white truffle oil 3 tablespoons butter 1 tablespoon heavy cream flour for dredging salt and pepper to taste Read More …
Serves 6 12 thinly sliced veal cutlets, 1-3/4 pounds in all 1/2 pound fresh porcini (these are the classic European mushroom; you may want to try portabella mushrooms instead or something else that is flavorful. Champignons won’t do the recipe Read More …
1 center-cut well-trimmed beef tenderloin roast (2 to 3 pounds) 3/4 cup (about 3/4 ounces) dried porcini mushrooms 3 tablespoons olive oil 2 tablespoons freshly grated Parmesan cheese 1 teaspoon coarse ground black pepper 1 teaspoon minced garlic Place porcini Read More …
1/2 ounce dried porcini 1 cup chicken stock (full salt) 3-1/2 tablespoons calvados 4 tablespoons butter 1/3 cup minced shallots 3 cloves garlic, minced 1-1/2 tablespoons fresh thyme, minced 1 lbs chicken livers, rinsed and deveined 3/4 teaspoon salt freshly Read More …
Yield 2 Servings Bison- Center Cut, N.Y. Strip loin, 12 ounce weight. 2 each Canola Oil 1 teaspoon Salt: Black Pepper Mix -50/50 1/2 Tablespoon Mushroom Crust- Recipe follows 1 tablespoon Wild Rice- Barley Risotto Base- Recipe follows 1-1/4 Cup Read More …
This sauce is very quick, very fresh tasting, and absolutely great on pasta. Once you’ve tasted it you’ll never use canned tomatoes again. Try spreading it on warm Italian bread, too. 1 tablespoon olive oil 1/2 lb. fresh porcinis stemmed Read More …
from Chef Sarah Grueneberg of Spiaggia – Chicago, IL Yield: 6 Servings Preserved Porcini: 1 pound fresh porcini mushrooms Extra virgin olive oil Sea salt Juice of 1/2 lemon 1 ounce thyme leaves 1 ounce rosemary, chopped 2 cloves garlic, Read More …
Makes 6 servings 6 large Baking potato 2 Egg 2-1/2 cup All purpose flour 9 qt Water 3 tablespoon Kosher salt 2 tablespoon Butter Grated Parmesan cheese Bake potatoes until tender. While hot, cut in half and scoop out pulp. Read More …
from Chef Sarah Grueneberg of Spiaggia – Chicago, IL Yield: 6 Servings Preserved Porcini: 1 pound fresh porcini mushrooms Extra virgin olive oil Sea salt Juice of 1/2 lemon 1 ounce thyme leaves 1 ounce rosemary, chopped 2 cloves garlic, Read More …
Makes 6 servings 6 large Baking potato 2 Egg 2-1/2 cup All purpose flour 9 qt Water 3 tablespoon Kosher salt 2 tablespoon Butter Grated Parmesan cheese Bake potatoes until tender. While hot, cut in half and scoop out pulp. Read More …