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Grilled Portobello with Shallots and Rosemary
Grilled Portobello with Shallots and Rosemary
INGREDIENTS
DIRECTIONS
Thread shallots through roots and stem ends onto a metal skewer.
Scrape most of the gills out of the mushrooms.
Using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on non-gill side of mushrooms.
Brush shallots and mushrooms evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
Whisk remaining 3 tablespoons olive oil, garlic, lemon juice, mustard, rosemary, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl, set aside.
Grill vegetables over medium heat, brushing with sauce, turning several times, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking).
Transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers.
Re-whisk remaining marinade, pour over vegetables, and serve.
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Mashed Celery Root and Potatoes
Mashed Celery Root and Potatoes
INGREDIENTS
• 1 celeriac (celery root), peeled and cut into 1/2-inch pieces
• 3 potatoes, peeled and cut into 1/2-inch pieces
• 1/3 cup heavy cream
• 3 tablespoons butter
DIRECTIONS
Place the celeriac cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 12 minutes. Add the potatoes, and continue boiling until the vegetables are very tender, about 15 minutes more. Drain and allow to steam dry for a minute or two. Return the vegetables to the pot, and stir over medium-high heat until liquid is no longer pooling from the vegetables. Remove from the heat, and pour in the cream and butter. Mash with a potato masher until almost smooth.
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Rosemary Shortbread
Rosemary Shortbread
INGREDIENTS
DIRECTIONS
Preheat oven to 300°F. Whisk together flour, salt, baking powder, and rosemary in a bowl. Mix together butter, honey, and confectioners’ sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk. Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9-inch round (trim as necessary). Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 wedges by pricking dotted lines with a fork, then mark edges decoratively. Arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar. Bake shortbread in middle of oven until golden brown, 20 to 25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes. Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife. Make another shortbread with remaining dough.
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