Creamy Mushroom Risotto

Ingredients:

  • 1 ounce dried mushrooms
  • 1 cup boiling water
  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1 cup chicken stock, heated
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • 8 ounces fresh crimini mushrooms, chopped

Directions:

  1. Place mushrooms in a bowl and pour the boiling water over them.
  2. Cover and let sit for 10 minutes.
  3. Heat the oil in a large saucepan over medium heat.
  4. Add the shallots and sweat until they start to turn translucent in color.
  5. Add rice and stir until all the grains are covered with oil.
  6. To the rice, add the stock and wine.
  7. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly.
  8. Add the mushrooms with their liquid to the pot.
  9. Add salt, raise heat to medium-high, and bring to a simmer.
  10. Stir well and reduce the heat to low.
  11. Cover and cook for 20 minutes, stirring once more after 10 minutes.
  12. Remove from heat and stir in the butter and cheese.

Adapted from: http://www.foodnetwork.com/recipes/dave-lieberman/creamy-mushroom-risotto-with-rosemary-grilled-pork-tenderloin-recipe.html

Marsala Marinated Pork Tenderloin

Ingredients:

  • 1/2 cup soy sauce
  • 3/4 cup Marsala wine
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon hot sauce
  • 1/4 cup olive oil
  • 1 pork tenderloin
  • 1 pound bacon

Directions:

  1. Whisk the soy sauce, Marsala, Worcestershire, mustard, hot sauce and olive oil together.
  2. Put the pork in a gallon bag and pour the marinade over it, reserving about a quarter cup.
  3. Let the pork marinate 3 hours to overnight.
  4. Wrap the tenderloin in bacon and cook according to your grill’s instructions.

Adapted from: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/breaded-chicken-marsala-recipe.html

Lime Curd

Ingredients:

  • 1 cup sugar
  • 1/4 cup butter
  • 3/4 cup lime juice
  • 2 eggs, beaten

Directions:

  1. Place the sugar, butter and lime juice in the a glass bowl over a pot of boiling water.
  2. Stir over medium-high heat until the butter melts.
  3. Temper 1/4 cup of the hot lime mixture into the eggs, mixing well.
  4. Reduce heat to medium until the water simmers.
  5. Slowly whisk the egg mixture into the lime mixture.
  6. Cook until the mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes.
  7. Cool and store in the refrigerator in a glass jar.

Adapted from: http://allrecipes.com/recipe/fresh-lime-curd/

Cabbage Noodles

Ingredients:

  • 2 cups extra fine noodle
  • 1/2 head of cabbage, ground
  • 2 tablespoons oil

Directions:

  1. Cook the noodles to al dente.
  2. Grind the cabbage.
  3. Drain the excess water off the cabbage.
  4. Fry the cabbage in the oil.
  5. Season with salt and pepper.
  6. Combine the noodles and the cabbage.
  7. Eat hot and enjoy!

Pogach

Ingredients:

  • 1 batch of your favorite white bread dough (or frozen dough)
  • 1/2 head of cabbage, ground
  • 2 tablespoons oil

Directions:

  1. Make a batch of your favorite bread dough, let proof the first time and punch down.
  2. Grind the cabbage.
  3. Drain the excess water off the cabbage.
  4. Fry the cabbage in the oil.
  5. Take 1/3 to 1/2 the bread dough and stretch if out in an oblong shape on a baking sheet.
  6. Spread about 1/3 of the cabbage on one half of the dough.
  7. Fold the dough over to cover the cabbage.
  8. Dock with a fork.
  9. Bake according to the bread recipe, reducing the time (the recipe linked above would be 18-19 minutes at 400).
  10. Cool completely.