Juliana's Turn

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Stuffed Mushrooms
Potato Leek Soup
Sundaes

Stuffed Mushrooms

 

Ingredients

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)

Directions

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

Ingredients

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

Directions

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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Kaitlin's Turn

Menu

coconut and shrimp soup with soba noodles

edamame

mochi and asian pears

For the spice paste:
5 red chilies (halved and seeded)
3 cloves of garlic (minced)
2 tbs fresh ginger (grated)
2 or 3 plump stalks lemon grass -
1 tsp. Coriander seeds
.5 cup cilantro
1 tsp round turmeric
1 tbs vegetable oil

For the soup:
1 quart vegetable broth
1.5 cups coconut milk
1 lime - just the juice
splash of soy sauce
splash of mirin (a Japanese wine)
1 lb soba noodles
1 lb raw shrimp (peeled and de-veined)

For garnish
cilantro, fresh mint, green onions, and lime wedges

To finish:
Finely slice the tender, innermost leaves of the lemon grass. Grind the coriander seeds or crush them in a mortar. Combine all ingredients into a thick paste in a food processor. You may need a few tablespoons of vegetable oil to help it go round but add as little as you can.

Heat a large pot over medium heat, add half the spice paste stir for one minute, add vegetable broth, coconut milk, and a splash of soy sauce and Mirin. Let it come to a boil. Turn the heat down and let the soup simmer for ten minutes. Meanwhile cook the noodles briefly in boiling water and drain them.

Divide the noodles between four large bowls and ladle soup on top. Garnish with cilantro, mint, green onions and lime wedges.

Serves about 4.

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