Sunday Dinner

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Cream of Mushroom Soup

Cheddar, Gruyère and Black Pepper Gougères

Roast Chicken

Chopped Salad with Roasted Butternut Squash, Blue Cheese and Walnuts

Italian Cream Cake

Hello and Happy Fall! Sorry I missed the last of the summer.  I had the recipes to share, but I just didn't have make the time.  There is a silver lining, though.  It means I will have more recipes to share next year😊. 

If you are a long time reader, you'll know that tomorrow marks a special day for me.  I won't say what, I'll just say that it involves a passing of another year and cake🎂.  So that means this Sunday is the menu of my choosing.  Well, most Sunday dinner menus are of my choosing anyways😉. 

Normally, I like to start my Sunday dinners with an appetizer or amuse bouche, but tonight I thought I would change things up a bit and serve a first course.  With the current chilly temperatures, a warm and flavorful bowl of soup is the perfect way to start the meal.

There are several lovely things about this recipe. First of all, it is not from a can! Second, it is very easy and comes together rather quickly. Third, by using light cream or even evaporated milk, it is easy on the waist line. And last, but most important, it is absolutely delicious! The recipe is rather straight forward.  My only embellishment is to add a splash of Sherry vinegar at the end to brighten the overall flavor profile.  I find that adding dry Sherry or Maidera over powers the mushroom flavor and this soup is all about the mushrooms!

Tonight, I am serving as a first course with a little nibble on the side and if I am serving it as a meal on it's own, I like have a warm baguette and a nice wedge of Brie cheese near by.  However, any way your serve it, it will be well received.  Happy Sunday!

Sunday Dinner one year ago

Sunday Dinner nine years ago

Sunday Dinner ten years ago

Sunday Dinner eleven years ago

Sunday Dinner twelve years ago

Mini Mushroom, Cheddar and Herb Phyllo Tarts

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There's a lot of work and time that goes into developing most recipes.  I mean, I took me years and trials to perfect my barbecue sauces. Fortunately, for me (and for you), this one only took me one night.

How did this come to be, you ask? Well, I had an idea.  I wanted something relatively easy with mushrooms, herbs and cheese. The easy part came to me as I passed the up the stock of Athens Min-Phyllo Tarts in the freezer section. (Actually, they were above the frozen foods because they can be kept at room temperature, but freeze them if you won't be using them within a week.)  I have used them multiple times, like in THIS recipe. They are the perfect "already made for you" vessel to be filled with just about any savory or sweet concoction. And, they are pretty inexpensive. One (1.9-ounce) package is $3 or under. 

Now, let's talk about the mushroom component; easy and economical, as well. Buy the mushrooms already cleaned, stems trimmed or removed and sliced for this recipe. Because let's think about it...why would you pay the same price for 8-ounces of whole mushrooms if you're going to clean off the dirt and trim or remove the stems?  I don't know about you, but I don't want to pay for dirt and stems that I won't use. Just make sure that the sliced white button mushrooms are still white and firm and the sliced Shiitakes are in good shape.

On to the cheese and other ingredients. I originally wanted to use Gruyère, but I have a ton or aged white cheddar, so I went with that. Shallots, garlic, thyme and parsley are a natural combination with just about any savory mixture. I used butter and olive oil to sauté said ingredients because of both flavors and the oil keeps the butter from browning over a higher heat. 

After taste testing, there was still something missing. In comes the crushed red pepper flakes for a little kick and a couple tablespoons of crème fraîche to make it a little creamy with a hint of decadence.

Put it all together and it is a winning combo or flavors and textures! Add this to your appetizer list for upcoming holidays or any occasion.  Enjoy!

Sunday Dinner

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Stuffed Italian Mushrooms

Fava Bean Ragù

served over Pappardelle Pasta Nests

Braised Cipollini Onions

Country Bread 

with roasted garlic

Italian Raspberry Almond Tart

served with lightly sweetened whipped cream

We enjoyed these so much a couple of Sundays ago that I wanted to put them on the menu again this week.  I have enjoyed mushrooms stuffed with sausage and cream cheese which are good, but I was looking for something with layers of flavors that had an Italian twist.  Mushrooms stuffed with chopped fennel, sun-dried tomatoes, garlic, some Italian cheeses, fresh basil, and a few changes to add even more flavor and texture-- delizioso!  I added some white wine to deglaze the pan, making sure to keep all of those sautéed flavors.  I also added a bit of balsamic vinegar and crushed red pepper flakes to add a little kick and to bring all of those Italian flavors together.  Once stuffed, I topped the mushrooms with a mixture of parmesan cheese and panko crumbs for an added texture element.  The meatiness of the mushroom filled with a creamy and savory filling and topped with a cheesy crunchy top--wow, do these little babies deliver the flavor!