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Channel: Mushrooms – Page 7 – Culinary Getaways Sherry Page
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Master Cheese Affineur, Claudine Vigier of La Fromagerie du Comtat in Provence

Carpentras has become one of my destinations in Provence.  It is home to one of my favorite restaurants, Chez Serge, to one of my favorite patisseries, Patisserie Jouvaud, AND to the best cheese shop...

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New Year’s Day Good Luck Soup

I grew up in Southeast Georgia, and our tradition for good luck for the New Year was eating Hoppin’ John.  To us, Hoppin’ John was a big pot of dried black-eyed peas cooked with hog jowl or ham shank....

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Crepes Suzette

We make Crepes Suzette every year for dessert for our New Year’s Eve dinner.  They are pretty easy to do.  The secret is to make the crepes and the orange butter ahead of time. Ingredients For the...

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Top 10 Food Discoveries of 2009

I am always looking for new food adventures, and I had many great ones throughout the year.  Here is a list of my top 10 food or food-related discoveries of 2009 (in no particular order): (1) the red...

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Roasted Kale

I was buying collard greens from Everything Under the Sun’s farm stand at the San Francisco Ferry Plaza Farmers Market last Saturday when owner Bill Crepps asked me if I had tried roasting kale.  I...

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Cibo Cafe in Sausalito

Cibo has become one of our favorite cafes in Sausalito.  I am very picky about espresso drinks and coffee, and Cibo serves Blue Bottle Coffee.  They use two shots of espresso in their coffee drinks so...

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Japanese Turnips – Great for Salads!

Last week at the San Francisco Ferry Plaza Farmers Market, I spotted the most beautiful Japanese turnips at Eatwell Farm’s stand.   These turnips are favorites of mine for adding to salads.  I believe...

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Yummy Kumquat Upside-Down Cake

First of the season kumquats (yum!) surfaced this morning at the Hamada Farms stand at the San Francisco Ferry Plaza Farmers Market.  I love the sweet skin and tart flesh of this citrus-y fruit. In...

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Bordeaux Spinach Salad with Walnut Vinaigrette

Finding Bordeaux spinach at Everything Under the Sun‘s farmstand at the San Francisco Ferry Plaza Farmers Market was a nice surprise this morning .  Bordeaux spinach has beautiful red stems and veins...

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California Dungeness Crab at Fish

One of my favorite treats this time of year is local Dungeness crab. Dungeness crab is the most abundant type of crab in California.  It is found primarily in Northern California.  Dungeness crab has a...

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Meyer Lemon Pecan Brown Sugar Shortbread

Meyer lemons grow year-round in our garden in Sausalito.   They seem to really thrive on the weather here.  Meyer lemons are a cross between lemons and oranges and have a mild flavor that is sweeter...

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A Special Wine Event in April – Les Printemps de Chateauneuf-du-Pape

A very special event, Les Printemps de Chateauneuf-du-Pape, is coming up on April 10th & 11th in France.  This event is being organized by the young winemakers in the Chateauneuf-du-Pape region....

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Roasted Pork Loin with Mushroom-Hazelnut Stuffing

Ingredients 1/4 cup olive oil 1 large shallot, peeled and chopped 1/2 cup celery, peeled and chopped 1/2 lb. assorted mushrooms, cleaned and chopped 1 1/2 c. country bread, cubed and toasted 1 – 1 1/2...

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Mushroom and Leek Tart

Ingredients ½ recipe pate brisee or flaky pie dough, chilled 2 large leeks, cleaned and chopped 1/3 cup olive oil 2 cups mushrooms, cleaned and sliced 3 eggs 1 cup heavy cream 1 cup half-and-half ½ tsp...

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Turkey, Brown Rice and Swiss Chard Soup

Ingredients 1/2 cup diced onions 2 T olive oil 1 cup brown rice 6 cups turkey stock 1/4 cup dried Porcini mushrooms 1/2 cup hot water 1 bunch fresh Swiss chard, washed, de-stemmed and chopped 1 1/2 cup...

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Risotto with Turkey, Mushrooms and Roasted Red Peppers

I typically make this recipe with leftover turkey from Thanksgiving.  Ingredients About 8 cups turkey stock 1/4 cup dried porcini mushrooms 1/2 cup hot water 6 T olive oil 2 T butter 1/2 cup chopped...

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Thanksgiving Leftovers Hash

This is a delicious one-dish main course that is perfect for holiday leftovers!  Ingredients 1/4 cup olive oil (+more if needed) 1/2 cup chopped onions 1/2 cup sliced mushrooms 1-2 cups leftover mashed...

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Mushroom Risotto

Mushroom risotto is comfort food for us.  We like to top it with truffles and truffle oil during the season.  But it is wonderful served just as is, or drizzled with a little olive oil and shaved...

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Bob’s Belgian Beef Stew

Ingredients 3 lbs boneless lean stew beef, trimmed of fat 2 T olive oil 1 large bottle dark Belgian-style beer, such as Chimay or Hennipen (about 22 ounces) 1 quart (32 oz) chicken stock 12 pearl...

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Morel Mushrooms

Morel mushrooms have arrived for the 2010 season!   These are the mushrooms that resemble the tip of your finger and have a honeycomb texture to them.   I found morels this week  at Far West Fungi in...

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