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Artichoke Risotto
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Artichoke and Potato Truffade
This is a recipe adapted from one belonging to world-class
chef Dean Fearing of the Mansion on Turtle Creek in Dallas.
It isn't difficult to prepare, but it requires exceptionally
fine quality ingredients. The baby artichokes should be
especially...
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Asparagus with Wild Chanterelles
This recipe goes well with a variety of different dishes. When warm rains combine with lots of sunshine to make the forest floors lush and fertile, summer wild chanterelle mushrooms begin to appear. The trademark sherbet color of chanterelles can be...
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Eggplant with Trumpet Royale Mushrooms
Balsamic vinegar adds deep, rich notes to the otherwise mild flavors of eggplant and mushrooms. Like many of our favorite dishes, this recipe uses just a few good ingredients and lets their complementary flavors shine through.Be sure to use a good q...
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Balsamic Roasted Carrots
This is another wonderful recipe adapted from one in Gourmet Magazine, the November 2002 issue. Again, this is really simple. The carrots come out tasting sweet, which can be a real hit with kids. This makes about 4 servings.
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Basic Fiddlehead Ferns
This is a delicious and simple way to serve fiddleheads.
The recipe calls for only the most basic ingredients,
but the flavors are fresh and delicious, enhanced by
just a touch of seasoning.
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Basic Stuffing
Do everyone at your table a big favor and don't settle
for the "basic stuffing." Use this as a starting point
and go for something creative. Add 1½ cups of chopped
cooked fresh chestnuts. My personal favorite is to add 1½
cups of assorted chopped...
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Beets Sumac
Delicious either as a side dish or as a salad.
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Blue-on-Blue Potatoes
This recipe is adapted from The New York Times.
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Braised Chestnuts
This simple dish is unusual, delicious, and the perfect accompaniment to almost any Autumn entrée. Use fresh or frozen chestnuts - either will work just fine. Perfect with a turkey or with any kind of roast, braised chestnuts can even be adapted for ...
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Broccoli with Lemon Garlic Butter and Pine Nuts
In the U.S.A., broccoli is usually served in either one of three ways: 1)raw, 2) steamed, and 3) boiled. This is a new and very flavorful way in which to try broccoli. The lemon garlic butter and pine nuts add a delightful richness and tang.
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Chanterelle Mushrooms with Tarragon and Shallots
This is a quick and easy dish that goes well in the summertime with grilled chicken or pork.
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Chanterelles Printanier
Ever get tired of the same old vegetables? This is
something you probably haven't tried before, and
it's a wonderful accompaniment to any number of
summer dishes. It's excellent when served with
grilled fish or poultry.
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Chawan Mushi with Maitake Mushrooms
Chawan Mushi is a popular Japanese egg custard dish. In fact special China cups are made for preparing and serving the custard. The cups come with lids that are used to keep the custard warm for a while after it is served. In our recipe we have subst...
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Chestnut Stuffing
Now that you know how to cook your chestnuts, you can prepare any recipe that calls for them. Chestnut stuffing is a delicious, traditional, and very simple to prepare way of dressing your turkey during the holidays. It adds a rich, nutty flavor to y...
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