The number of pieces this recipe serves all depends upon the type of bread you use. If you're using a boule or round loaf, you may want to cut each slice in half, because the slices get rather large, especially toward the center of the loaf. We have found that either French batard or Italian Pugliese are the best size loaves for this recipe because the slices are perfect for a person to handle. Well, they will most likely want two of them, so be prepared!We love to grill the bread on the barbecue first before adding any of the toppings because it gives the bread just the perfect crunch and also comes with those nifty brown stripes, which look really great. But, if you are in a hurry, or simply don't have a grill, you can certainly toast the bread in the oven before adding the rest of the goodies. These make great pass-around appetizers, too, but be sure to use cremini in place of the portobello mushrooms and slice a baguette in place of the batard, so the slices are easy to handle. Otherwise, follow all of the same instructions. And, finally, since we love to make our own ricotta, we have included the recipe below, but store-bought ricotta is also wonderful in this recipe, so no worries if you don't have the time or inclination to make your own ricotta. Use a good quality Gruyere in this recipe ... you won't be disappointed that you made that investment, because good quality, aged Gruyere is fabulous by itself, but especially with these roasted mushrooms!
This foolproof buckwheat crepes recipe results in perfectly tender crepes with crispy edges. Made with just buckwheat flour, the whole grain crepes are naturally gluten free and have a robust nutty flavor. I love to serve them with good quality sliced ham, cheese (go for gruyere, Comté or cheddar), apples and grainy mustard (see the Recipe Tips below!). They’re also awesome with fried eggs, or you can stuff them with your favorite veggies, such as Ratatouille and goat cheese, sautéed spinach and mushrooms, or creamy leeks and peas—the sky’s the limit! For a sweet version, try topping the crepes with sautéed pears or roasted berries, along with melted chocolate and whipped cream. Check out the French Crepes video above to see how to swirl the batter into the pan!
If you’re in need of a super easy but impressive appetizer (or dinner!), these customizable, crowd-pleasing, creamy whipped ricotta crostini are a lifesaver! You’ll want to use good quality fresh whole milk ricotta, which should taste creamy and sweet (avoid brands that have stabilizers and gums in the ingredient list). You can top the crostini with any number of seasonal ingredients. Some of my favorite combinations include: roasted delicata squash with a drizzle of maple syrup and a sprinkle of sea salt; pomegranate molasses with pomegranate seeds and toasted walnuts; roasted mushrooms with baby arugula, shaved Parmesan and a drizzle of truffle oil; and honey (regular or truffle) with a sprinkle of sea salt.
When we came up with this recipe, we had just been given a big basket of garden-fresh tomatoes from a friend, but we've since made it with cherry tomatoes from our local grocer as well. Some ricotta bakes call for an egg to be beaten in with the ricotta cheese, but I really like the consistency of using just the ricotta all by itself. And, if you haven't tried making your own ricotta, you must do it! It's pretty simple and it's fun and the cheese is creamy and delicious!*Add some basil and grated Parmesan and you have the perfect start for homemade lasagna.
This lightened-up skillet lasagna, brimming with mushrooms and spinach, forgoes béchamel sauce for an easy broth base and is finished with fontina and fresh ricotta. Rather than getting stacked in a casserole dish, the whole thing is made from start to finish right in a skillet, in under an hour! While the recipe isn’t hard, there are a lot of time-sensitive steps. I suggest getting the shallots, garlic and thyme chopped, as well as the wine and broth ready to go before beginning (this will help keep you sane). Once the lasagna is simmering away, you can shred the cheese (and tackle some dishes, if you’re really motivated). The lasagna can be made several hours or even a day in advance. In fact, I prefer it after it’s had a chance to rest for a spell. It reheats wonderfully, making it perfect for entertaining or for potlucks.
I’ll give you a quick and easy way to tell if your favorite pumpkin beer was made with fresh pumpkins or the canned version. Release date. It takes weeks to brew a beer, and pumpkins reach full maturity, ready to harvest and roast for brewing, sometimes around late August. Making those beers released in July…
Mushroom Frittata is perfect for any meal from breakfast to dinner, they're easy to make and delicious.
How to make Mushrooms on Toast. Ingredients: Serves 1 75g mixed mushroomsbuttersprigs of thymesaltblack peppersweet paprika3 slices of French country bread Method: Grab a frying pan, add 2 tablespoons of butter and heat it up.Add the mushrooms and gently fry them, add seasoning and some sprigs of th
Quiche is a French dish that is very versatile. I've used caramelised onions, tomatoes and for a Italian twist, fresh ricotta and balsamic vinegar.
A French-inspired Pot Roasted Herb Chicken that is moist, juicy and tender. Served with rainbow carrots, fingerling potatoes, mushrooms and fresh thyme.
This ragu simmers for only 15-20 minutes, but has a cooked-all-day taste. Make sure to chop the vegetables nice and small so that they cook quickly and evenly. The ragu gets served with papperdelle pasta (but any pasta shape will do—penne is another personal favorite) and is showered with grated Pecorino, a sprinkle of fresh mint and a dollop of creamy ricotta (be sure to use a good quality fresh ricotta, nothing with gums or fillers). It’s comfort food at its most elegant and easy. The ragu also makes for a fabulous lasagna when layered with goat cheese, lasagna noodles, spring peas and Pecorino. If you have the time, make the ragu in the morning or the day before—it only gets better as it sits.
Alright, there is a bit of stirring involved here, but nothing compared to a traditional risotto recipe (where you’re pretty much tied to the stovetop). This insanely simple technique can be adapted in a thousand different ways depending on what you have on hand or what’s in season—swap out the peas and mint for roasted mushrooms or winter squash, braised artichoke hearts, sautéed leeks, you get the idea... While this version is great on it’s own, you can take it over the top (and make a complete meal out of it) by adding Smoky Roasted Shrimp.
Based on a recipe by Maria StelmachHearty dish loaded with flavorful eggplant, zucchini, portobello mushrooms & spinach.
This delicious Baked Pumpkin French Toast is super easy to make. Just make sure you plan ahead as it needs to rest in the fridge for 8 hours before you bake it.
This one-pan dinner of perfectly roasted chicken thighs with a winter panzanella salad is comfort food at its very best. The chicken thighs are roasted over wedges of fennel and red onion, torn kale leaves, chunks of baguette (which toast up in the oven) and lemon wedges (which turn caramelized and sweet), imparting flavor to the chicken (and vice versa). The vegetables and bread are then tossed with a roasted garlic vinaigrette to make an irresistible salad to accompany the chicken. Heaven! For a gluten-free version, use a small gluten-free baguette, such as Udi’s brand (half of a 8.4-ounce package).
Have you ever made a pumpkin risotto? If not, you're in for a real treat! This vegan, creamy, and healthy roasted pumpkin risotto is the perfect Fall dish. It's easy to make and it tastes delicious. You're going to love it!
An Italian baked egg dish with cremini mushrooms, breadcrumbs, ricotta and Parmesan cheese.
Gordon Ramsay's Mushroom Risotto is an easy to make risotto that is full of wonderful mushroom flavor!
I cook with wine. Sometimes I even add it to the food. -W.C. Fields Wine is an ingredient that has been around for as long as we have known. I love cooking with it and specially with chicken, meats, sauces, pastas… and the list goes on. Cooking with wine gives the food you’re cooking wonderful depth of flavor. It is particularly prominent to use wine in Italian and French cooking. In cooking, I personally love paring wine with mushrooms. The flavors compliment each other so well. And of course,
French family comfort food recipe in one dish. Pre-roasted butternut squash or pumpkin, leeks, ready prepared chestnuts, a subtle warming sprinkle of smoked paprika - all topped with toasted walnuts and bubbling melted cheese.