Sunday, October 26, 2014

Sunday morning brunch ~ Brioche with eggs and mushrooms.

A delicious recipe adapted from La Cuisine Paris. Easy and fun to prepare! Serves four.

Whipped cream with juice of mushrooms and truffle salt.

Recipes as follows:
 You will need 1 loaf of brioche type bread, sliced thick, located in bakery section of grocery store. Also, 4 eggs, 2 cups of seasonal mushrooms, sliced, 1 clove of garlic chopped fine, 1 bunch of parsley chopped..... save some for decoration, 1/2 cup of whipping cream, 4 T. of butter, some truffle salt and pepper.

 Clean mushrooms and parsley. Chop garlic and 2 T. parsley.

Without adding butter, quickly saute mushrooms. Save any liquid from the pan and set aside.

 When mushrooms are almost cooked, now add 2 T. of butter, garlic, parsley and gently saute.

Whip the cream until foamy. Keep beating the cream and now add the truffle salt and pepper. Set aside.

Take 4 pieces of the brioche and with a cookie cutter, remove the center. Save this circle of bread.

Heat the remaining 2T. of butter in a frying pan: add brioche slices and now crack the eggs in the center and cook for 2 minutes on each side, flipping over gently with spatula.
 Place each egg filled brioche on a cookie sheet and put in a hot oven at 350  degrees for 2 minutes.
Serve immediately and top with whipped cream. Pour a little juice from mushrooms on top of whipped cream. Add brioche circle and parsley.

Thursday, October 16, 2014

Fall Tuscan Beans with Spinach and Pesto

Adding spinach and simmering until liquid is reduced by half.


2 Tbsp. of olive oil, heated in large frying pan
3/4 cup of chopped onion
2 cloves, small, of minced garlic
2 cans of white Cannellini Beans, 15 oz. size - use the juice
1 jar of sliced mushrooms or use 10 oz. of fresh ones
3 large handfuls of spinach
6 oz. of prepared pesto, 1/4 cup of white wine
salt and pepper to taste
Freshly grated Parmesan Cheese for serving
1/2 cup of vegetable broth

Heat oil and add onions, cook until clear. Add the garlic and mushrooms and cook until softened. Add wine. Cook down until half of the liquid is reduced to a level which you prefer to eat. I don't like mine too runny.
Add the vegetable broth and the beans. After the beans are heated, add the pesto, stir well and add  spinach. It does not take very long to wilt the spinach. Season with the salt and pepper and top with grated cheese.

Recipe adapted from Wegmans