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Grilled POrtobello Stacked with Fresh Spinach and Manchego Cheese
Grilled Portobello Stacked with Fresh Spinach and Manchego Cheese
INGREDIENTS
DIRECTIONS
Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.
Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. You can serve this over mixed greens, on toasted crusty bread or add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Garnish with chopped chives, if desired.
Sherry Vinaigrette:
Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
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Sauteed Green Cabbage and Creamy Cabbage and Potatoes
Sautéed Green Cabbage
INGREDIENTS
DIRECTIONS
Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core. Melt butter in a large sauté pan over medium-high heat. Add the cabbage, salt, and pepper and sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
Creamy Cabbage and Potatoes
INGREDIENTS
DIRECTIONS
Preheat the oven to 400°F. Heat a bit of olive oil in a pot (large enough to hold the cabbage) over medium heat. Add 2 tablespoons butter, and when its foam subsides, add the onion slices. Toss to coat with fat and cook, stirring occasionally, until the onions are soft and just beginning to color, about 10 minutes. Stir in 1 teaspoon salt and 1/4 teaspoon pepper and then toss in the cabbage. Continue to stir until the cabbage and onions are completely mixed and the cabbage is beginning to wilt. Pour in the vinegar and a tablespoon of water, cover the pot, and turn the heat to low. Cook for about 10 minutes, stirring once or twice, until the cabbage is tender enough to eat.
Peel the potatoes and mash them roughly with a fork or your fingers. Melt the remaining tablespoon butter in a 10- or 12-inch skillet over. Add the flour all at once, turn the heat to medium low, and cook, stirring constantly, for about 2 minutes. Stir in the milk, raise the heat a bit, and cook until the mixture thickens, a few minutes. Stir frequently to break up lumps and prevent the mixture from sticking to the skillet. Turn the heat off under the skillet and stir the potatoes into the sauce. Season with a few gratings of nutmeg, if you like, and then stir in the cabbage and onions. When the contents of the skillet are thoroughly mixed up, smooth the top with your spoon and bake for 15 to 20 minutes.
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Parsnip, Potato, Apple and Leek Soup
Parsnip, Potato, Apple and Leek Soup
INGREDIENTS
DIRECTIONS
Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes.
Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish.
To make leek garnish:
In a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.
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