Roasted Mushrooms and Farfalle Anyone?

Well, I have been working on this post for awhile now adapting this recipe from Restaurant Lulu's cookbook.  Restaurant Lulu has a Provencal menu/recipe but I just had to add my Italian twist.  I thought I made minimal changes and it would be ready to post but "oh no".  The problem was I don't usually make minimal changes to any recipe. 

Monday was recipe testing day and wouldn't you know I of course made more changes.  Hence having to update the blog again.  I have to admit that I did not take the pictures I would have liked.   I had it in my head that I hadn't really changed anything so I could use the pics I had.  "Yeah Right".  This is also the first full week back to school for my son Aiden and that grueling "dinner must be on time" regimen is back into play.   The regimen does not coexist well with recipe creativity.  

What I can tell you is the picture of the roasted mushrooms is a great representation of how the mushrooms will look even with my changes.  What you won't see is the roasted mushrooms topping the Farfalle pasta and the sliced heirloom tomatoes and asiago cheese topping the mushrooms.  Can you imagine that?  Does it sound good?  I can assure you that I will be able to add pictures of the final product in a week or two.  My boys( husband Steve and son Aiden) have  already asked "when are you making this again".  I'll keep you posted.

Morel

 

2 lbs mixed fresh specialty mushrooms

 

Portobello

Shitake

 

 

 

 

 

 

 

 

 

 4 bay leaves

 

 

 

Half of a torpedo onion

  3Tbls Ultra Premium Extra Virgin Olive Oil

3Tbls Mustard and Herbes de Provence Grilling Sauce

 

 

1/2 tsp chopped garlic

Salt and Pepper to taste

  1/2 cup fineley chopped fresh Basil

  2 Tbls Ultra Premium Extra Virgin Olive Oil

 

1lb Farfalle pasta

grated Asiago to taste

 

Preheat oven to 450 degrees

 

Clean mushrooms, remove any hard stems, and keep small mushrooms whole; halve or quarter any that are large.

 

In a medium bowl, toss mushrooms, bay leaves, 3 Tbls olive oil, Mustard and Herbes de Provence grilling sauce, garlic, torpedo onion, and salt and pepper to taste.  Place mushrooms on a baking sheet and roast for 7 minutes.  Remove from oven and place mushrooms in a clean bowl.

 

While mushrooms are still hot, stir in basil and remaining olive oil.   Stir into farfalle and top with sliced tomatoes and cheese. "Mangiare" 

 

 

 

 

 

Grilled Meyer Lemon Prawns with Fresh Salad Greens

Who wants to cook inside when the weather person tells you it is going to be 104 degrees?

Current Weather    


Certainly not me and I'm sure not many of you want to either.  When the temperature is that high do you feel like eating at all?  Knowing my family and I will eventually get hungry I look to recipes that can be cooked on the grill that are light and refreshing. 

On days like today citrus is what I look to as my flavor profile.  It can be in my cocktail, meal, or dessert.  Maybe we'll have and all out Citrus Fest of refreshment and appetite fulfillment?

For today, I will share with you a recipe for Grilled Meyer Lemon Prawns.  It fills the light requirement with salad greens as opposed to rice, is cooked on the grill and is filled with refreshing citrus satisfaction.   Enjoy and keep cool!

GRILLED MEYER LEMON PRAWNS

6 cups mixed salad greens

1/3 cup Preserved Meyer Lemon and Artichoke Vinaigrette

 In a large bowl toss salad greens with 1/3 cup Preserved Meyer Lemon and Artichoke Vinaigrette.  Season with salt and pepper to taste, set aside.

4 Tbl Preserved Meyer Lemon and Artichoke Vinaigrette
5 Tbl Meyer Lemon Olive Oil




24 large prawns, peeled, and deveined, tails left on
zest of one Meyer Lemon

Preheat grill to medium high heat

In a large bowl toss salad greens with 1/3 cup Preserved Meyer lemon and Artichoke Vinaigrette.  Season with salt and pepper to taste, set aside.

In a medium bowl combine remaining ingredients except for the lemon zest.  Thoroughly cote prawns.  Season with salt and pepper to taste and grill for 2 minutes on each side.

Mound  salad greens on a platter and arrange prawns alongside the greens.  Finish with zest of one lemon across entire platter.  Serve immediately

Recipe adapted from Flavors of Restaurant Lulu

Warm Mushroom Salad with Sherry Vinegar

This recipe gives everyday mushrooms an elegant edge of texture and flavor by their quick sautéing, and the hot dressing slightly wilts the salad greens.  This recipe is also very versatile in the way you can change it up with different lettuces, mushrooms, and adding or substituting onions or garlic for the shallots.  My rule of thumb is to make a recipe as is directed the first time. After that get crazy and have fun with it.  Don't forget to make notes as you go.

2 cups coarsely torn radicchio

I am not a big fan of radicchio but it definitely has it's place in salads.   Not only does it add color and flavor but it also add a nice crunch.

 

 

2 cups coarsely torn red leaf lettuce

 

 

 

2 cups coarsely torn regular or red butter lettuce

Butter lettuce is my favorite and when it's red that's even better.

This salad is so colorful and delicate!

2 Tbls Extra Virgin Olive Oil

2 Tbls Walnut Oil

 I do not like walnuts so, if you are not a fan either you can use any nut oil you like or try Tahitian Lime Olive oil.

1 pound large mushrooms sliced thick

Pick your favorite mushroom or try something new and go crazy.  Just remember that you might want to adjust your cooking times and amount of mushrooms because of flavor.

1 shallot finely chopped

I love shallots!!!  With that said; have you tried torpedo or walla walla onions?  Yum!

 




2 Tbls Sherry vinegar

2 Tbls finely chopped chives

If you don't have chives the greens from green onions will work.  Just remember to chop very fine and you may not want to use as much.

2 Tbls finely chopped parsley

I'm Italian so I always use Italian/Flat leaf parsley.
 

¼ Tsp salt

Fresh ground Pepper

Toss the salad leaves together and arrange them in beds on individual serving plates.

In a large skillet, heat the olive and preferred nut or Tahitian Lime olive oil over high heat.  Add the mushroom and shallot and sauté until they begin to turn golden, about 3 minutes.  Stir in the Sherry vinegar, chives, parsley, and salt: season to taste with black pepper.

Spoon the mushrooms and pan juices over the salad leaves and serve immediately.