Friday, January 29, 2010

Juliana's Turn

Stuffed Mushrooms
Potato Leek Soup

Stuffed Mushrooms


3 slices white sandwich bread
1 small garlic clove, coarsely chopped
1 log (5 ounces) soft goat cheese, crumbled
1/2 cup fresh parsley leaves
1/4 teaspoon red-pepper flakes
Coarse salt
Splash lemon juice
2 packages (10 ounces each) white button mushrooms, stems removed
Olive Oil
Parmesan cheese (grated)

Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet. 

In a food processor, pulse bread and garlic until a fine crumbs. Add goat cheese, parsley, splash of lemon juice, and red-pepper flakes. Pulse filling until combined. 

Spoon filling into each mushroom, brush mushrooms with olive oil, and sprinkle with Parmesan and course salt. Place on baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.

Potato Leek Soup

1 tablespoon extra-virgin olive oil
1 cup diced pancetta
2 cups diced onion
4 large leeks, cleaned and sliced
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons all-purpose flour
2 quarts vegetable broth
3 tablespoons white wine
4 cups peeled, quartered or diced new potatoes
minced chives and French's fried onions for garnish

Heat oil in a skillet over medium heat. Add the onion and leeks, saute for 2 minutes. Season with salt and pepper. Add butter. When melted, stir in flour. Whisk in vegetable broth. Add wine and new potatoes. Bring to a simmer and cook until potatoes are tender.

Meanwhile cook pancetta in a skillet, until crispy.

When potatoes are tender puree the soup with a hand blender. Season with salt and pepper. Garnish with pancetta, fried onions and chives.

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