2 lbs mixed mushrooms, cleaned
2 tablespoons olive oil
1⁄
2 yellow onion, finely chopped
2 garlic cloves, finely chopped
12 fresh sage leafs
salt & pepper to taste
1 sheet puff pastry
plain flour
1⁄
2 cup shredded asiago
Smoked Trout with Vinegar-Baked Beets
Serves 4
5 red beets
5 golden beets
4 tablespoons olive oil
2 tablespoons white wine vinegar
salt & pepper
2 smoked trouts
1. Preheat oven to 400ºF.
2. Cut the larger mushrooms in
half.
3. Heat the oil in a large pan and sautè mushrooms,
onion, and garlic until the mushroom are golden.
4. Add sage
and season with salt and pepper.
5. Roll out the puff pastry
in a little flour and place it on a baking tray covered with
parchment paper.
6. Add the mushrooms and sprinkle with
cheese.
7. Bake until fluffy and golden, about 12 minutes.
8. Slice before serving.
*Serve hot or cold.
1. Preheat oven to 375ºF.
2. Peel the beets and cut them in
4.
3. Place in a large ovenproof dish and drizzle with oil and
vinegar.
4. Sprinkle with salt and pepper.
5. Bake until soft,
about 15 minutes.
6. Serve cold with the smoked trout, some
sour cream, and dark bread.
Winter Salad with Maple Dressing
Serves 4
12 small potatoes, cut in half
4 beets, peeled and cut in 4
2 celery roots, peeled and cut in 4 lengthwise
2 tablespoon olive oil
salt & pepper to taste
greens
3 tablespoon pine nuts, toasted
1⁄
4 cup asiago, shredded
1⁄
2 cup olive oil
2 tablespoons maple syrup
1 tablespoon lemon juice
Beef Stew with Red Wine
Serves 4
2 lbs beef stew meat
salt & pepper to taste
plain flour
3 tablespoons butter
2 tablespoons olive oil
6 shalotts, peeled and chopped
3 garlic cloves, chopped
2 large carrots, peeled and chopped
1 small celery root, peeled and chopped
2 cups red wine
2 cups beef stock
1⁄
2 cup tomato paste
1⁄
2 teaspoon sugar
1 fresh thyme sprig
1. Preheat oven to 375ºF.
2. Place potatoes, beets, and celery
in an ovenproof dish and drizzle with olive oil.
3. Sprinkle
with a little salt and pepper.
4. Bake until soft, about 15 to 20
minutes.
5. Place the greens in a large bowl, add pine nuts
and cheese.
6. Stir in the warm vegetables.
7. In a small bowl
stir together oil, maple syrup, lemon, salt, and pepper.
8. Pour the dressing over the salad and serve.
1. Cut the meat into cubes and season well with salt and
pepper.
2. Lightly dust with flour.
3. Heat the butter and oil
in a large saucepan.
4. Brown the meat in batches. Set aside.
5. Sauté onion, garlic, carrots, and celery until the onion is
soft.
6. Add wine, stock, tomato paste, sugar, and thyme.
7. Add the meat and stir well.
8. Cover and simmer for about
1 hour.
