Mushroom Green Beans

by | Mar 13, 2017 | SIDE DISH, VEGETABLES, VEGETARIAN | 0 comments


Mushroom Green Beans
Print Recipe
    Servings Prep Time
    8 15 minutes
    Cook Time
    35-40 minutes
    Servings Prep Time
    8 15 minutes
    Cook Time
    35-40 minutes
    Mushroom Green Beans
    Print Recipe
      Servings Prep Time
      8 15 minutes
      Cook Time
      35-40 minutes
      Servings Prep Time
      8 15 minutes
      Cook Time
      35-40 minutes
      Ingredients
      Beans
      Topping
      Servings:
      Instructions
      Breadcrumb Topping
      1. In a small bowl stir together all dry ingredients including cheese. Drizzle butter into dry and stir to combine. Set aside.
      Beans
      1. Preheat oven to 350℉. In a medium sauté pan heat oil over medium heat and sauté shallots and garlic for 2-3 minutes until starting to soften. Add mushrooms, Worcestershire sauce, salt and pepper. Cook until mushroom have cooked down and moisture has evaporated, about 5-6 minutes. While cooking shallots and mushrooms cook beans in boiling salted water for 6-7 minutes.
      2. Drain beans well and toss with mushroom mixture, and asiago cheese. Pour into a greased casserole dish and sprinkle with topping. Bake for 20-25 minutes until topping is golden. Serve immediately.
      Recipe Notes

      White and cremini mushrooms work well here, but my personal favourite is 1/2 ounce dry wild mushrooms (prepped as per container), coarsely chopped and added with 10 ounces of sliced cremini mushrooms as shown in this post.

      Sautéed Brussels Sprouts

      by | Sep 27, 2016 | SIDE DISH, VEGETABLES | 0 comments

      Sautéed Brussels Sprouts is a delicious side of shredded brussels sprouts, bacon and pine nuts.
      Sautéed Brussels Sprouts
      Print Recipe
      Wispy shreds of brussels sprouts sautéed with shallots, bacon and pine nuts.
        Servings Prep Time
        6 people 15 minutes
        Cook Time
        15 minutes
        Servings Prep Time
        6 people 15 minutes
        Cook Time
        15 minutes
        Sautéed Brussels Sprouts is a delicious side of shredded brussels sprouts, bacon and pine nuts.
        Sautéed Brussels Sprouts
        Print Recipe
        Wispy shreds of brussels sprouts sautéed with shallots, bacon and pine nuts.
          Servings Prep Time
          6 people 15 minutes
          Cook Time
          15 minutes
          Servings Prep Time
          6 people 15 minutes
          Cook Time
          15 minutes
          Ingredients
          Servings: people
          Instructions
          1. Using a food processor fitted with a thin slicing blade, add brussels sprouts a few at a time, creating thin wispy slices. Set aside.
          2. Heat a large skillet over medium heat and cook bacon until most of the fat has rendered and the bacon is starting to crisp. Scoop out bacon onto a paper towel lined plate, leaving approximately 2 tbsp of fat in the skillet. Over medium heat add shallots and cook stirring frequently until starting to soften, about 3 minutes. Add minced garlic and continue to cook for 2 minutes. Stir in brussels sprouts and continue to cook until starting to soften, about 7-8 minutes. Add lemon juice, apple cider vinegar and pine nuts. Toss to combine. Season with salt and pepper. Serve immediately.

          Beef Tenderloin with Green Peppercorn Sauce

          by | Jun 7, 2016 | BEEF | 0 comments

          Beef Tenderloin with Green Peppercorn Sauce
          Beef Tenderloin with Green Peppercorn Sauce
          Print Recipe
          A rich and creamy peppercorn sauce atop tender beef steak.
            Servings Prep Time
            4 people 10 minutes
            Cook Time
            20 minutes
            Servings Prep Time
            4 people 10 minutes
            Cook Time
            20 minutes
            Beef Tenderloin with Green Peppercorn Sauce
            Beef Tenderloin with Green Peppercorn Sauce
            Print Recipe
            A rich and creamy peppercorn sauce atop tender beef steak.
              Servings Prep Time
              4 people 10 minutes
              Cook Time
              20 minutes
              Servings Prep Time
              4 people 10 minutes
              Cook Time
              20 minutes
              Ingredients
              Servings: people
              Instructions
              1. Season steaks with salt and pepper. In a medium size stainless steel skillet over medium high heat melt 1 Tbsp butter until foamy. Add steaks and cook for approximately 4 minutes per side for medium rare. Remove steaks and cover with foil.
              2. In same skillet melt remaining 1 Tbsp butter over medium heat. Add shallots and garlic and sauté for 2-3 minutes until soft. Add brandy, stirring to scrape up any browned bits from the pan, cook for 1 minute. Add beef broth and cook over medium high heat until reduced by half, approximately 5 minutes.
              3. Add heavy cream and continue cooking to reduce by half, approximately 5 minutes. Add crushed peppercorns in brine and cracked black pepper.
              4. Arrange steaks on plate and spoon sauce over top. Serve immediately. Enjoy!
              Recipe Notes

              Recipe Source:  Adapted from Tasting Table, Green Peppercorn Sauce

              Spicy Shrimp and Potatoes

              by | May 4, 2016 | FISH & SEAFOOD | 0 comments

              Spicy Shrimp and Potatoes
              Print Recipe
              Tender shrimp in a flavourful tomato sauce.
                Servings Prep Time
                4 10 minutes
                Cook Time
                65 minutes
                Servings Prep Time
                4 10 minutes
                Cook Time
                65 minutes
                Spicy Shrimp and Potatoes
                Print Recipe
                Tender shrimp in a flavourful tomato sauce.
                  Servings Prep Time
                  4 10 minutes
                  Cook Time
                  65 minutes
                  Servings Prep Time
                  4 10 minutes
                  Cook Time
                  65 minutes
                  Ingredients
                  Servings:
                  Instructions
                  1. Heat oil in a large skillet, add onions and sauté until soft, about 10 minutes. Add paprika, stir and cook for 2 minutes. Add half of the canned tomatoes and cook uncovered for 10 minutes. Pour mixture into blender or food processor and blend until almost smooth.
                  2. Pour blended mixture back into skillet and add remaining tomatoes, garlic and wine and cook uncovered until reduced, about 20 minutes.
                  3. Add water, clam juice and potatoes and cook covered until potatoes are just tender, 10-15 minutes depending on size.
                  4. Stir in salt, sugar, pepper and chili flakes, adjust seasoning and consistency by adding a little more water if necessary.
                  5. Add shrimp and cook uncovered for about 3 minutes depending on size. Serve immediately with crusty bread. Enjoy!
                  Recipe Notes

                  For this recipe I used shrimp size 21-25 per pound.  The acid in the tomato will help cook the shrimp so there's no need to cook longer than a few minutes.

                  Recipe Source: Adapted from Shrimp and Fingerlings in Tomato Broth, February 2009