Asian Chicken and Mushroom Soup

Soup this time of year warms you from the inside out.  This has a different take to it with Asian inspired flavours.

8 cups chicken stock
20 mushrooms, sliced
2 tbsp minced peeled fresh ginger
4 tbsp fish sauce
2 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp chili oil
1 skinless chicken breast, boned, poached, and shredded
3 cups sliced bok choy
4 tsp rice vinegar
Freshly ground pepper
2 green onions, sliced

• Bring broth, mushrooms and ginger to a boil in a large pot.  Reduce heat and simmer 3 minutes.
• Add fish sauce, soy sauce, sesame oil and chili oil; simmer 2 minutes.  Add chicken and bok choy; simmer until bok choy is tender, about 2 minutes.  Stir in rice vinegar.  Season with pepper.
• Ladle soup into bowl.  Sprinkle with green onions and serve.

Seared Salmon with Mushroom Teriyaki Cream Sauce

From Food and Drink Holiday 2014 - they used Shiitake mushrooms but I prefer button mushrooms.

1 tbsp _ 2 tbsp vegetable oil, divided
1 tsp garlic finely chopped
2 tsp fresh ginger, peeled and finely shopped
1/2 cup loosely packed mushrooms, coarsely shopped
1/4 cup water
1 tbsp teriyaki or soy sauce
1/2 cup 35% cream
1/2 cup green onions, sliced on an angle into 1/2 inch pieces
250 to 300 g salmon fillet, cut into 4 equal size cubes
Salt to taste
1/4 tsp freshly ground black pepper, or to taste

• In a medium saucepan, heat 1 tbsp vegetable oil over medium heat.  Add garlic and ginger and cook for 1 minute.
• Add mushrooms, stirring, cook for 2 minutes more over medium heat.
• Add water and teriyaki sauce, cook for 2 minutes.
• Add cream and green onions.  Continue cooking until sauce reduces and is thickened to a light sauce consistency, about 4 minutes.  If it thickens too much add 1 tsp or more water to loosen it.  Set aside until salmon is ready.
• In a medium nonstick skillet, heat remaining 2 tbsp vegetable oil over medium high.  Lightly season salmon with salt and pepper and carefully place salmon in skillet, flesh side down.  Cook until golden, about 2 to 3 minutes and flip.  Cook skin side until skin is crispy and salmon is just cooked and still pink in the middle, another 2 to 3 minutes.
• Warm sauce if needed, spoon sauce evenly onto 4 plates, and top with a cube of salmon.

Serves 4

Marinated Vegetables

This is nice as a side dish or included in a burger or sandwich…From Food and Drink Summer 2011.

6 cups bite size vegetables such as carrots, sweet red pepper, cauliflower and broccoli florets, quartered mushrooms and green beans
1/3 cup white wine vinegar
2 tbsp water
1 shallot, minced
1 tbsp granulated sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup olive oil

• Cut vegetables in various shapes, keeping all pieces bite size.  Keep hard vegetables such as carrots, cauliflower and green beans separate.
• Combine vinegar, water, shallot, sugar and slat in a medium saucepan.  Bring to a boil over high heat.  Add carrot and cauliflower; cover and cook for a minute.  Add green beans; cover and cook for a minute more.  Take off heat.  Stir in black pepper.
• Pour hot mixture, including liquid, over pepper, broccoli and mushrooms ina  large mixing bowl. Drizzle with oil; toss.  Salad keeps well at room temperature for a couple of hours.  Or cover and refrigerate until needed, up to 2 days.

Asian Inspired Chicken

A simple dish that the family will enjoy.

2 cups Rice - your favourite type
1 1/2 cups chopped mushrooms
284 ml Water chestnuts, sliced, drained
2 celery stalks, sliced thinly
1/4 cup chopped green pepper
1/3 cup chopped fresh green onion tops
2 cups cooked chicken or turkey, cut up
1/2 cup onion, thinly sliced lengthwise
1/2 cup butter
3 eggs, fork beaten
1/2 tsp salt
1/2 tsp pepper
1 tbsp soy sauce

Prepare rice. Cool.

Saute mushrooms and onion in pan with 1 tbsp butter.  Saute until mushrooms are slightly brown.  In large bowl combine mushrooms, water chestnuts, celery, green pepper, green onion, chicken and onions.  Set aside.

Melt remaining butter in frying pan.  Add slightly beaten eggs, salt and pepper.  Fry for a few minutes, stirring with fork to keep broken up.  Do not allow eggs to become too firm.  Add rice and meat mixture.  Stir to combine over low heat.  Add a bit of water to simmer if too dry.

Stir in soy sauce.  Simmer covered 10 to 15 minutes until hot.  If too dry, add 2 tbsp butter.  Serves 8.

Creamed Turkey Noodle

A great recipe for leftover Turkey.  If you don't have any just substitute some cooked chicken.

170 g Broad Noodles
1 1/2 cups chopped onion
2 cups chopped celery
1 cup chopped mushrooms
2 tbsp butter
4 cups cooked turkey, packed down
284 ml Condensed cream of mushroom soup
284 ml Condensed cream of chicken soup
1/4 tsp pepper

Cook noodles according to package directions.  Drain.

Heat butter in skillet over medium heat.  Add mushrooms and saute until browned.  Remove from pan and set aside.  Add more butter to skillet if required and saute onion and celery until softened.  Add to mushrooms.

Combine noodles, mushrooms, onions, celery, turkey, soups and pepper in bowl and stir.  Pour into large casserole and bake uncovered in 350 F oven for 35 minutes or until bubbly and hot.

Fettuccine Alfredo with Chicken and Vegetables

A family favourite!  Kids will eat the pasta and chicken…plus a veggie or two and adults enjoy it all.  Based on a recipe from the 2014 Milk Calendar.

2 tbsp butter, divided
2 boneless, skinless chicken breasts, cut into thin strips
2 cloves garlic, minced
1 tbsp dried Sun-dried Tomato and Herbs seasoning
300g fettuccine pasta
1 small onion, diced
5 small mushrooms sliced
1 cup chopped broccoli
2 tbsp all purpose flour
1/2 tsp pepper
2 1/2 cups milk
1/4 cup cream cheese
1 cup shredded Mozzarella cheese
1/3 cup grated Parmesan cheese
1 tomato diced

1. In large skillet, melt 1 tbsp butter over medium high heat; saute chicken, broccoli, garlic and seasoning for about 8 min or until chicken is browned and no longer pink inside.  Transfer to a bowl; set aside.
2. Meanwhile, in a large pot of boiling, salted water, cook pasta for about 10 minutes or until al dente.
3. Return skillet to medium high heat; add butter.   Saute onions and mushrooms  over medium high heat for about 5 min or until onions are translucent.  Sprinkle with flour; stir in pepper and cream cheese and cook, stirring for 2 min. or until cream cheese has melted and mixed smoothly with flour and pepper.  Gradually stir in milk; cook, stirring for about 5 min or until creamy, smooth and thickened.  Remove from heat; stir in mozzarella and Parmesan cheese.
4. Drain pasta and return to pot.  Pour in sauce, reserved chicken and tomato and toss to coat.

Spanish Hot Tenderloin

The family really enjoyed this one.

2 large pork tenderloins
Salt and cayenne papper
2 onions
butter
1/4 lb mushrooms
1 lb potatoes, peeled and grated
1/4 cup heavy cream
4 to 5 tbsp grated medium to sharp cheese
1 to 2 tbsp finely chopped parsley

Cut each tenderloin into fairly thick slices and flatten with a heavy spoon or mallett. Sprinkle with salt and cayenne pepper; brown them on each side in butter or olive oil.  Arrange slices closely together in a greased ovenproof dish.  Finely dice onions and mushrooms; fry them for a few minutes.  Add grated potatoes; stir for about 4 minutes.  Add more salt and cayenne to taste and then add the cream.  Toss until blended; arrange on top of meat.  Sprinkle with grated cheese and parsley; drizzle generously with melted butter.  Bake at 400F for 20 to 25 minutes.  Serve with a green salad.

Pork Tenderloin Casserole

Simple and very tasty.

3 pork tenderloins (if you can't find any just use pork chops)
397 g sliced mushrooms
12 slices bacon
4 good size tomatoes
Paprika, salt and pepper to taste
250 ml whipping cream

Brown pork tenderloin whole; cut into 5 cm pieces.  Add paprika, salt and pepper.  Crisp in pan the bacon and mushrooms.  Add whipping cream and tomatoes and place all ingredients in casserole dish.  Cook in 350F oven for 45 minutes.

Sautéed Mushrooms

Simple and yummy!

3/4 lb mushrooms
3 to 4 tbsp Olive Oil
1 garlic clove, minced
3/4 tsp oregano
Salt and pepper to taste
1 1/2 tsp lemon juice
1 1/2 tsp white wine
2 shakes Tabasco sauce

Quarter or halve mushrooms.  Preheat skillet on high heat.  Add oil and mushrooms.  Saute for 3 minutes.   Add garlic, Tabasco, oregano, salt and pepper.

Tortelli with Mushrooms and Chives

I could not find morel mushrooms for this one, but Cremini seemed to work well.  This is a wonderful recipe you must try!  From Food and Drink 2011.  Serve with a salad.

Filling
2 tbsp olive oil
1/4 cup finely chopped onion
2 cups finely chopped morel mushrooms about 175 g
1/3 cup ricotta
1/4 cup grated Parmesan
Salt and freshly ground pepper
1 tbsp chopped parsley
2 tbsp chopped chives

Tortelli
4 sheets fresh pasta
4 large egg yolks
1 egg beaten with pinch of salt
1/2 cup unsalted butter
12 sage leaves
1 tbsp lemon juice
1/4 cup grated Parmesan

1. Heat oil in a large frying pan over medium high heat.  Add onions and mushrooms and saute for 5 minutes or until juices are nearly dry.  Remove from heat and add ricotta and Parmesan and mix together.  Season with salt and pepper to taste and stir in parsley and chives.
2. Place a sheet of pasta on the counter and using a sharp knife and a plate as a guide, cut a 6 inch round of pasta.  Repeat until you have 4 rounds.
3. Divide mushroom ricotta mixture into 4 portions.  Spoon each portion about 1/4 cup filling for each onto a round of pasta, leaving a small border.  Make a well int he centre of the mixture and slip in an egg yolk.  Brush edge of pasta with egg salt mixture and fold over to make a half moon shape.  Seal edges, pressing out any air pockets.
4. Bring a large shallow pot of water to boil.  Carefully add Tortelli and cook for 3 to 4 minutes, to make sure yolks remain runny.  Immediately remove from pan and place on serving plates.
5. While pasta is cooking, heat butter and sage together in a small skillet over low heat for 2 minutes or until butter is hot and melted.  Add lemon juice and season with salt.
6. Place 1 tortello on each serving dish and drizzle with sauce.  Sprinkle with Parmesan and serve at once.

Serves 4

Mushroom and Ricotta Crostini

Choose a mix of mushrooms for this to give it some flavour!  This is so easy.. vary the flavour by switching up your bread or the type of pesto.

1 tbsp extra virgin olive oil
1/2 tbsp balsamic vinegar
1 large garlic clove, pushed through a press
5 mushrooms, chopped
Baguette, whole grain, sliced
3 tbsp ricotta cheese
4 tsp basil pesto

1. Saute mushrooms with olive oil, balsamic vinegar and garlic until mushrooms are slightly crispy.  
2. Toast baguette slices
3. Spread each slice with some Ricotta, then pesto then mushrooms

Mediterranean Veal Chops

Not really a good one for the kids but I love the flavour of artichoke and olives!   Braising blade chops in wine makes them delicious and tender.

1 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
2 veal blade chops
3 cloves garlic, minced
2 onions, sliced lengthwise
100g mushrooms, sliced
1 tbsp dried basil
1 tsp dried thyme
1 cup dry white wine
1 can artichokes, drained and halved
1 each sweet red and yellow pepper, cut in strips
Black olives

Season chops on both sides with salt and pepper.  In skillet, heat half of oil over medium heat; brown one chop for about 2 minutes on each side.  Transfer to large shallow baking dish.  Repeat with remaining oil and veal chop.  Add garlic, onions mushrooms, basil and thyme to skillet and cook, stirring, for about 10 minutes or until liquid is released from mushrooms and they start to brown.  Pour in wine and bring to bil, scraping any brown bits stuck to pan.  Spread mushroom mixture over chops.  Bake in 325F oven for 20 minutes.  Sprinkle artichokes and sweet peppers over top; baste with juices.  Bake for 20 to 30 minutes longer until veal is fork tender.  Cut meat from bones and serve with vegetables and pan juices.  Sprinkle each serving with black olives if desired.  Makes 4 servings.

Roast Capon with Mushroom Onion Stuffing

A typical Seder chicken with a slight sweetness to it.  Serve with a green vegetable.  From Food and Drink Spring 2000.   I liked the addition of citrus juices to this and a bit of honey.  I was not able to find Matzo Meal around my home but did buy some Matzo crackers and just ground them up.  I did not buy the Kosher red wine but just used a very nice Italian red - which of course was served with dinner :)

1 tbsp chopped fresh tarragon
1 tbsp honey
1 tbsp lemon juice
2 tbsp orange juice
2 tbsp olive oil
2.2 kg capon or roasting chicken
Salt and freshly ground pepper to taste

Stuffing:
2 tbsp olive oil
1 onion, sliced
2 cloves garlic chopped
375 g white mushrooms, sliced
125 g shiitake mushrooms, stemmed and sliced
1 cup matzo meal
1 cup chicken stock
1 egg
1 tbsp chopped fresh tarragon or 1 tsp dried
1 tsp lemon juice
Salt and freshly ground pepper to taste

Sauce:
1/2 cup dry Kosher red wine
1 cup orange juice
1 tbsp wine vinegar
1 tsp honey
3 cups chicken stock

1. Preheat oven to 400 F.
2. Combine tarragon, honey, lemon juice, orange juice and olive oil.  Brush on to chicken.  Leave to marinate for 4 hours, refrigerated or overnight.  Season with salt and pepper.
3. For stuffing; add olive oil to a large skillet on medium heat.  Add onion and saute for 3 minutes.  Add garlic and mushrooms and saute until about 2 minutes.  Stir in matzo meal, chicken stock and egg.  Season with tarragon, lemon juice and salt and pepper.  Place stuffing in casserole dish and cover with foil.  Bake alongside chicken for 1 hour.
4. Place chicken on rack over roasting pan.  Bake for 1 1/2 hours, depending on the size of chicken, or until chicken skin is crisp and juices are clear.
5. Place chicken on serving platter and cover lightly with a tea towel while finishing sauce.
6. Pour out any fat from roasting pan, leaving any juice.  Add wine, orange juice, vinegar and honey.  Bring to boil and boil for 5 minutes or until reduced by half.  Add stock and boil for another 10 minutes or until slightly thickened.
7. Carve chicken and serve with stuffing and sauce.

Serves 8

Japanese Cabbage Salad

A nice variety of veggies in this one.

1/2 cup slivered almonds
2 tbsp sesame seeds
3/4 medium cabbage, shredded
12 oz fresh bean sprouts
2 cups fresh sliced mushrooms
2 or 3 green onions, chopped
1/4 cup sunflower seeds
Water chestnuts
1 1/2 cup chow mein noodles

Dressing:
1 pkg seasoning from instant noodles (chicken flavour)
1/2 cup Olive oil
2 to 4 tbsp soy sauce
3 tbsp vinegar
1 tbsp sugar
1/2 tsp pepper

Pour dressing over just before serving.

Spiced Beef and Mushroom Pie

A wonderful comfort meal.  Chunks of carrots and zucchini may be added for the last half hour of cooking the meat, if desired.  From Food and Drink 2000.

15 g dried porcini mushrooms You can use sauteed mushrooms if you can't find these - just skip the soaking and use vegetable stock for the mushroom liquid
1 tsp dried thyme
1 tbsp paprika
Pinch cayenne
Salt and freshly ground pepper
500 g stewing beef, cut in 1 inch pieces
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
2 tsp fresh rosemary, chopped
1/4 cup flour
1/2 cup red wine
1 1/2 cups beef stock
2 tbsp butter
300 g button mushrooms
1/2 No Fail Pastry crust (see following)
1 egg, beaten with a pinch of salt

1. Cover porcini mushroom with 1 cup boiling water.  Let sit for 20 minutes or until mushrooms are softened.  Strain, reserving mushrooms and liquid separately.
2. Preheat oven to 325 F.
3. Combine thyme, paprika, cayenne, salt and pepper.  Toss meat with half of mixture, reserving remainder.  Heat oil in heavy skillet on high heat.  Add meat in batches, do not crowd pan, and brown on all sides.  Remove and continue until all meat is browned, adding more oil if needed.
4. Reduce heat to medium and add onion and garlic.  Saute until onions are softened, about 2 minutes.  Stir in remaining spice mixture, rosemary and flour.  Cook until flour colours to pale gold.  Pour in wine, bring to boil, stirring, add stock and mushroom soaking liquid.  Bring to boil, reduce heat to low and return meat.  Place in ovenproof casserole or Dutch oven, cover and cook until meat is just tender, about 1 1/2 hours.
5. Heat butter in skillet on medium high heat.  Add button and reserved porcini mushrooms and saute for 3 minutes or until softened.  Season well with salt and pepper.  Mix with meat.
6. Place mixture in a 4 cup deep dish pie plate or ovenproof baking dish.  Roll out pastry 1 1/2 inches larger than dish.  Cut 1 inch wide strips from edges of pastry.  Brush edge of dish with water and lay strips on it.  Brush with egg.  Lay pastry on top sealing edges.  Cut a steam hole, decorate with any extra pastry and brush the top with egg.  Bake for 30 to 35 minutes or until pastry is golden and filling is hot.

 NO FAIL PASTRY FOR SAVOURY TARTS

3 cups all purpose flour

1 1/2 tsp salt

1/2 cup unsalted butter, cut in 8 pieces

1/2 cup vegetable shortening, cut in 8 pieces

1/3 cup cold water

2 tbsp white vinegar

1. In a bowl, combine flour and salt.  With a pastry blender or fingers, cut in butter and vegetable shortening until mixture resembles breadcrumbs.
2. Combine water and vinegar and sprinkle over flour mixture a little at a time tossing together with a fork until the pastry is moist enough to hold its shape when a little piece is pressed between the fingers.
3. Gather pastry into a ball: it should not feel sticky
4. Flour the counter or pastry board lightly.  With a floured rolling pin, roll the pastry out into a rectangle approximately 8 x 12 inches fold the pastry into thirds like a letter.  Turn the dough so the open edges face you and roll out into a rectangle again.   Repeat this procedure again.  Cover dough with plastic wrap and chill one hour.
5. For smaller pies, use half the dough, larger ones need two thirds or all of it.  Freeze any remaining dough for another occasion.  Dough should be rolled 1/4 inch thick.

PASTRY TIPS

• When making pastry in a food processor, make sure butter and shortening are cold before adding.  Never let pastry form a ball in processor - it would be over worked and tough.
• If you have trouble rolling pastry out, try rolling between two sheets of plastic wrap or wax paper.  
• If desired, add other flavouring into the pastry such as herbs, grated cheese, crumbled bacon, lemon or orange rind.
• Turn dough into a sweet pastry by adding 1 tbsp sugar to the original recipe.

Creamy Barley Risotto with Asparagus and Porcini

Love this take on a risotto, I am a new fan of Barley!  From Food and Drink 2011

1 pkg dried porcini mushrooms (if you can't find these, just saute some mushrooms and use chicken or vegetable stock for the mushroom liquid
2 tbsp unsalted butter
1 onion, finely chopped
1/2 tsp freshly ground black pepper
1 cup pearl barley
1/2 cup dry white wine
4 cups vegetable or chicken stock
1 lb (500 g) thin asparagus spears
1/2 cup crumbled fresh soft cheese with garlic and herbs such as Boursin
1/4 cup snipped fresh chives
Salt to taste

1. In a 2 cup glass measure, combine porcini mushrooms with 1 cup water.  Cover tightly with plastic wrap and pierce plastic wrap in several places with the point of a knife.  Microwave on high for 30 seconds.  Let stand for 5 minutes.
2. Remove mushrooms, squeezing out and reserving soaking liquid.  Rinse and drain mushrooms, then chop finely.  Strain soaking liquid through a paper towel lined sieve into a medium saucepan.  Set aside.
3. In a large saucepan, melt butter over medium heat.  Add onion, porcini and pepper.  Cook for 5 to 7 minutes, stirring often, until onion is soft but not browned.  Stir in barley until well coated with onion mixture.
4. Add wine and bring to a boil, stirring until wine has been absorbed.  Stir in w2 cups stock.  Increase heat to high and bring to a boil.  Reduce heat to low and simmer, uncovered and stirring occasionally, for about 20 minutes or until stock has been absorbed, and barley has swollen and is starting to soften.
5. Meanwhile, add remaining stock to mushroom soaking liquid and heat over medium high heat until steaming.  Keep warm over low heat.
6. Add hot stock mixture to barley 1/2 cup at a time, stirring often and allowing barley to absorb stock before adding more, until most of stock is used (you may not need all of it) and barley is tender but still a little chewy, about 20 minutes.
7. Meanwhile trim woody ends from asparagus by snapping spears where they break naturally.  Cut asparagus diagonally into 1/2 inch pieces.  Stir asparagus into barley.  Cover and cook for 5 to 7 minutes or until asparagus is tender crisp.  Stir in cheese and half of chives.  Season with salt and more pepper to taste if necessary.  Spoon into shallow bowls and sprinkle with remaining chives.

Roasted Maple Glazed Chicken with Roasted Seasonal Vegetables

The original recipe called for Cornish Hens…but I switched for chicken.  I feed a family of 4 and it just seemed a better fit - besides the kids would never eat a "baby chicken".  Roasted vegetables are one of my favourite foods.  This one has fennel, which I am just starting to use.  Give it a try if you haven't used it - it definitely has a different flavour.  If you are not adventurous - just omit it and add some more squash or sweet potatoes.

Roasted Vegetables
1 small pepper squash, cut into 8 wedges
2 red onions, cut in 1/2 inch thick rings
3 portobello mushrooms, halved (or use cremini mushrooms - about 8)
1 fennel bulb, trimmed and cut in 6 pieces
2 sweet potatoes, peeled and sliced 1/2 inch thick
1/4 cup olive oil
Salt and freshly ground pepper
1/2 tsp grated nutmeg
2 tsp fresh thyme

Chicken
1 chicken
salt and pepper to taste
2 tbsp vegetable oil
1 spanish onion, peeled and chopped
3/4 cup white wine (enjoy the rest)
1/4 cup maple syrup
2 tbsp cider vinegar

1. Preheat oven to 450F.
2. Place vegetables in one layer in roasting pan.  Toss with olive oil, salt, pepper, nutmeg and fresh thyme.  Bake for 25 to 30 minutes or until browned and tender.
3. Remove backbone from chicken.  Break breastbone and remove.  Turn chicken onto flesh side and flatten.  It is now butterflied.  Season with salt and pepper.
4. Heat a skillet over high heat and add 1 tbsp vegetable oil.  Sear chicken skin side down, about 2 minutes.  Flip when the skin is light golden.  Sear underside.  Add remaining oil and fry a piece at a time.
5. Place onions in roasting pan and add wine.  Place a rack in pan and place bird on rack, skin side up.  Roast 15 minutes.  Combine maple syrup and vinegar and brush liberally over chicken.  Roast another 5-10 minutes and baste again.  Roast another 5 to 10 minutes basting frequently or until juices are clear.  Remove from oven and cover with a clean tea towel.  Cut into quarters.  Strain pan juices discarding onions.
6. To serve:  put one of each kind of vegetable on to a dinner plate.  Place a piece of chicken over the vegetables.  Drizzle some of the strained juices over.

From Food and Drink 2000

The Ooh-La-La Burger

This is fantastic, anytime you add sauteed onions and mushrooms to a hamburger you make magic.  But add some red wine to the onions and ooh-la-la!  The French Bread is fun...but experiment with what you like.  I would stay away from an Onion Bun though - I think it would overpower the onions and mushrooms.

RED WINE CARMELIZED ONIONS
1 tbsp olive oil
1 sweet onion, thinly sliced
1/4 tsp each kosher salt and black pepper
1/4 cup red wine
1 tbsp packed brown sugar

SAUTEED MUSHROOMS
2 tbsp olive
250 g button mushrooms, thinly sliced
1/4 tsp each kosher salt and black pepper
1 clove garlic, minced
1/2 tsp finely chopped fresh thyme

BURGERS
750g medium ground beef (I used lean)
1/4 cup finely chopped shallot
3 tbsp finely chopped fresh tarragon
2 tbsp grainy Dijon mustard
2 cloves garlic, minced
1/2 tsp each kosher salt and black pepper
125 g brie cheese, thinly sliced
8 slices French Bread (not baguette)
Grainy Dijon mustard to taste
2 cups lightly packed washed and dried mache (lambs lettuce) (or baby spinach if you prefer)

Creamy Grilled Potato and Mushroom Salad

A great accompaniment to any BBQ dinner!  I love baby spinach and it works wonderfully in this salad!

2 lb (1kg) baby potatoes, halved
500g button mushrooms, trimmed
1/2 cup Diana Sauce, Original Flavour (or your favourite BBQ sauce)
2 tbsp vegetable oil
1/2 tsp each salt and pepper
1/2 cup light mayonnaise
2 tbsp chopped fresh coriander or parsley
1 red pepper, chopped
3 green onions, chopped
3 cups baby spinach leaves

1. Cook the potatoes in a large pot of boiling salted water for 10 minutes or just until fork tender.  Drain and rinse under cold, running water.  Transfer to a large bowl.  Add the mushrooms.
2. Preheat the grill to medium high.  Stir 2 tbsp of the sauce with the vegetable oil.  Gently toss the potatoes and mushrooms with the oil mixture, salt and pepper.  Transfer to a grilling basket or line the grate with perforated grilling foil.  Grill for 20 minutes, turning often until well marked.  Cool to room temperature.
3. Stir the remaining sauce with the mayonnaise and coriander.  Toss the potatoes, mushrooms, red pepper, onions and spinach with the mayonnaise mixture.  Serve at room temperature or cool.   Makes 10 to 12 servings.  

Roasted Red Pepper, Pesto and Mushroom Lasagna

A nice Veggie dish

Preparation time:  45 minutes
Cooking tome:  30 minutes
Baking Time:  40 Minutes
Makes 8 to 10 servings

12 lasagna noodles, not oven ready noodles
4 sweet red peppers
1 tbsp olive oil
1 large onion, chopped
2 crushed garlic cloves
1 lb (500 g ) mushrooms, preferable a mix of button, shiitake and brown, about 8 cups sliced
28 oz can whole tomatoes, well drained
5 1/2 oz can tomato paste
1 tsp dried leaf oregano
3/4 tsp salt
1/2 tsp each of Tabasco and freshly ground pepper
475 g container ricotta cheese
1/2 cup pesto
1/2 cup grated Parmesan cheese
3 cups grated mild provolone or mozzarella cheese, about 12 oz (340 g)

1. To cook noodles, place a large pot of salted water over high heat.  Meanwhile place peppers on a foil lined baking sheet about 4 inches from preheated broiler.  Broil until peppers are blackened and blistered on all sides, turning occasionally.  Then place peppers in a paper bag.  Close and let sit until cool enough to handle, about 10 minutes.  Then peel away all skin.  Core and seed peppers, saving juices if possible.  Slice into long strips, about 1/2 inch wide.
2. When water boils, add noodles and cook, uncovered, according to package directions, until al dente, about 12 to 14 minutes.  Drain noodles and rinse under cold water.  Lay drained wet pasta in a single layer on apiece of waxed paper.  Cover with another piece of waxed paper.
3. Heat oil in a large deep frying pan or wide bottomed saucepan set over medium-high heat.  Add onion, garlic and mushrooms.  Saute, stirring often until onion softens, about 5 minutes.  Stir in drained tomatoes, tomato paste, oregano, salt, Tabasco, black pepper and drained juices from peppers, if any.  Bring to a boil, breaking up tomatoes with a fork.  Then lower heat and simmer, uncovered, stirring often, until very thick, about 15 minutes.
4. Preheat oven to 350F.  Spread a thin layer of sauce in bottom of a 9 x 13 inch baking dish.  Top with 4 lasagna noodles, overlapping edges as needed.  Dot with half of ricotta cheese and half of pesto.   (Do not spread cheese and pesto).  Sprinkle with half of sweet pepper strips, 1/4 cup Parmesan and 1/2 cup provolone.  Drizzle with 1 cup sauce.  Then, cover with 4 noodles, overlapping as needed.  Repeat with remaining ricotta, pesto, peppers, Parmesan and 1/2 cup provolone.  Drizzle with 1 cup sauce.  Top with remaining 4 noodles and sauce, then with remaining cheese.  Bake, uncovered in centre of preheated oven for 40 to 45 minutes or until cheese is golden.