Mushroom Herb Rice


Mushroom Herb Rice
Print Recipe
Servings Prep Time
6-8 people 15 minutes
Cook Time Passive Time
30 minutes 5 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time Passive Time
30 minutes 5 minutes
Mushroom Herb Rice
Print Recipe
Servings Prep Time
6-8 people 15 minutes
Cook Time Passive Time
30 minutes 5 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time Passive Time
30 minutes 5 minutes
Ingredients
Servings: people
Instructions
  1. In a medium pot heat 2 tbsp of butter over medium high heat until starting to foam. Add mushrooms and stir to coat in butter. Cook until mushrooms are browned and liquid has cooked out, stirring only once or twice, about 5-7 minutes.
  2. Add vegetable broth and bring to a simmer. Stir in rice, herbs, salt and pepper and allow to return to a simmer. Cover and reduce heat to low and cook for 23-25 minutes until rice is tender. Remove from heat and allow to rest for 5 minutes. Add remaining 2 tbsp of butter and fluff with a fork. Garnish with additional chopped parsley if desired and serve immediately.
Recipe Notes

Yields 4 cups of cooked rice. Use margarine or olive oil for vegetarian and vegan options.

Chilled Corn and Crab Soup


Chilled Corn and Crab Soup
Print Recipe
Servings Prep Time
5 cups 20 minutes
Cook Time Passive Time
40 minutes 1+ hour
Servings Prep Time
5 cups 20 minutes
Cook Time Passive Time
40 minutes 1+ hour
Chilled Corn and Crab Soup
Print Recipe
Servings Prep Time
5 cups 20 minutes
Cook Time Passive Time
40 minutes 1+ hour
Servings Prep Time
5 cups 20 minutes
Cook Time Passive Time
40 minutes 1+ hour
Ingredients
Corn Soup
Crab Salad
Servings: cups
Instructions
Corn Soup
  1. In a large pot melt butter over medium heat. Add onion, celery, fennel and garlic. Sauté until starting to soften but not brown, about 10 minutes. While vegetables are cooking prepare corn by peeling off corn husks and removing silk. Stand corn on end and remove kernels by running a large knife along the body, cutting at the base of the kernels. Trim ends off bare cobs and cut cob in half. Add kernels and cobs to pot along with vegetable broth, water, thyme sprigs and 1/2 tsp salt.
  2. Bring to a simmer, cover and cook for 30 minutes. Remove cobs and thyme sprigs and discard. Allow to cool at room temperature for 10-20 minutes. Add remaining 1/2 tsp salt and adjust as needed, remembering that cold foods tend to taste saltier than warm. Using a blender, blend soup in batches until smooth. Pour through a fine mesh sieve, pressing against the sides to extract all the soup. Cover and chill until cool, stirring occasionally.
  3. Scoop approximately 1/4 cup of crab salad into the centre of shallow serving bowls. Ladle soup around crab salad and drizzle with sour cream, swirling into soup slightly. Serve immediately.
Crab Salad
  1. Gently stir together all ingredients. Cover and keep chilled until ready to use. Can be made up to several hours ahead.
Recipe Notes

Yields a generous 5 cups of soup and will serve 6 as a first course or 4 servings as a main dish. Both the soup and crab salad are best if served slightly chilled but not cold. If both have been completely chilled, allow to sit at room temperature for 20 minutes before serving.

Braised Celery and White Beans


Braised Celery and White Beans
Print Recipe
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
75 minutes 45 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
75 minutes 45 minutes
Braised Celery and White Beans
Print Recipe
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
75 minutes 45 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
75 minutes 45 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350℉. In a large sauté pan, cook bacon until just starting to crisp and most of the fat has rendered. Remove bacon to a paper towel lined plate using a slotted spatula. Reserve approximately 2 tbsp of bacon fat in pan.
  2. Over medium heat, add sliced shallots and garlic to bacon fat and sauté for 1-2 minutes until the shallots are starting to soften. Add celery and sauté for an additional 2 minutes.
  3. Stir in broth and allow to simmer over medium low heat for 5-7 minutes, stirring occasionally. Whisk cornstarch into canned tomato juice until dissolved. Add to pan along with canned tomatoes. Heat until mixture comes to a simmer and thickens. Stir in cannelloni beans, smoked paprika, fresh herbs, salt and pepper.
  4. Divide equally between 4 individual coquette dishes or ramekins. Place on a large baking sheet and cover with foil. Bake for 45 minutes. Top each with 1/4 cup of grated cheese and broil until cheese has melted and is golden. Serve with crusty bread if desired.