1 Small or 1/2 Large Cap Sliced

Ground ancho chile peppers, referred to as ancho molido, along with the cumin and other seasonings, give the portobello
mushroom caps a southwestern flavor.
portobello mushroom caps
10 caps 900 grams
olive oil
5 teaspoons 25 milliliters
orange juice
1 1/2 cups 360 milliliters
lime juice
2 tablespoons 30 milliliters
soy sauce
3 tablespoons 45 milliliters
garlic minced
1 tablespoon 15 grams

ginger root minced
1 tablespoon 15 grams
ancho molido
2 1/2teaspoons 5 grams
cumin ground
1 1/4teaspoons 2.5 grams

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Clean the mushroom caps with a damp towel or under running water.
Dry the caps of any residual water.
Brush each cap top with olive oil.
In a large skillet sauté the portobello caps until golden brown on top remove from the pan and continue until all caps are browned.
Add the mushrooms back to pan with all remaining ingredients including any mushroom juices.
Cover and simmer for 5 minutes or until tender.

Variation:
Add a few drops mesquite-flavored liquid smoke.

Serve with:
Make red corn polenta using the recipe Polenta with Spinach Pesto.

Note:
Mushroom weight is for caps without stems at about 3 ounces/84 grams each. If purchased whole, save stems for soup or soup
stock.
Chili powder can be used in place of the ancho molido and cumin.

1/4 Cup/60 Milliliters
Flavor development is accomplished by roasting the vegetables for this spread. Serve it with bread as an alternative to
butter, margarine or olive oil.

butternut squash large dice
3 cups 378 grams
onions large dice
1 cup 112 grams
carrots large dice
1 cup 112 grams
olive oil
2 teaspoons 10 milliliters
salt
1/4 teaspoon 1.5 grams
pepper
pinch
sliced almonds
1/3 cup 28 grams
water
1/4cup 60 milliliters

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Preheat oven to 400°F/200°C. Put the squash onions and carrots on a baking sheet.
Toss with olive oil salt and pepper.
Roast for 25 to 30 minutes or until the carrots and squash are tender.
Stir the mixture once or twice during cooking time. Add the almonds to pan for the last 3 minutes to toast them.
Remove the pan from the oven and deglaze the pan with water. Allow the mixture to cool, then process in a food processor until smooth.
Season to taste.

Serve with:
India-Style Flatbread Crostini  toast points or bread of choice.
Note:
Roasting the vegetables at a lower temperature may result in a longer cooking time less caramelization and cause them to dry out reducing the yield.

Makes About 25 Crostini

Olives have such a range of flavor, from the mild taste of domestic ripe black olives to the intense mouth-puckering power of
certain green or black Mediterranean examples. A medley of olives may be used in this recipe to achieve the desired level of
tang.

ripe black olives pitted
1 cup 140 grams
imported olives pitted
1/2 cup 84 grams
capers
2 tablespoons 28 grams
garlic
1/2 teaspoon 1.25 grams
extra virgin olive oil
2 teaspoons 10 milliliters
balsamic or red wine vinegar
2 teaspoons 10 milliliters

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Combine all ingredients in a food processor and process to a coarse paste.

Serve with:
Crostini  French bread or crackers.
Variation:
Other crostini toppings Exotic Mushroom Duxelle Toasted Spice Hummus or Oyster Mushroom Sauté
Artichoke Filling or Spinach Pecan Pesto).

2 lb. ripe tomatoes (about 6)
1 onion, sliced thin
1 tablespoon butter
1 bay leaf
1 tablespoon brown sugar
2 whole cloves
1 tsp. salt
1/2 tsp. black pepper
1 tsp. chopped fresh basil
1 pint light cream
1 cup milk
6 large toasted butter croutons
2 tablespoon chopped chives
Skin and seed the tomatoes. Sauté onion in butter and add tomatoes chopped.
Add bay leaf sugar cloves salt pepper and basil. Simmer stirring occasionally
until tomatoes are thoroughly cooked about 25 minutes.
Remove bay leaf and cloves and transfer mixture to blender to puree (or strain through a coarse sieve). Add cream and milk and heat through.
Serve topped with toasted butter croutons.

Other Soup Recipes take a look.

For new ideas take a look to our soupe recipe list.

1
In a stockpot or Dutch oven brown sausage with garlic.
Stir in broth tomatoes and carrots and season with
salt and pepper. Reduce heat cover and simmer 15 minutes.
2
Stir in beans with liquid and zucchini. Cover and
simmer another 15 minutes or until zucchini is tender.
3
Remove from heat and add spinach. Replace lid
allowing the heat from the soup to cook the spinach leaves.
Soup is ready to serve after 5 minutes.

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Today i wanna share with you an extravaganza recipe that a friend of mine gave me in the summer holidays some years ago..

The recipe is called Egg Farci Recipe.

Is quite simple so stay cool and take the instructions.

Don’t forget to take a look to my own eggs recipes site!

Ready?

EGG FARCI
6 hard-boiled eggs
2 cupfuls of mashed potatoes
1 cupful of finely chopped cold cooked meat
1 tablespoonful of chopped parsley
1 tablespoonful of butter
1 tablespoonful of flour
1 gill (a half cupful) of milk
1 level teaspoonful of salt
1 teaspoonful of onion juice
1 saltspoonful of pepper

Hard-boil the eggs, chop them fine, mix them with the meat, add the
salt, pepper and parsley. Rub the butter and flour together, add the
milk, stir until boiling; add this gradually to the potatoes. When
smooth add the hard-boiled eggs, meat and parsley. Fill into small
custard cups or into shirring dishes, brush with milk and brown in the
oven. These make a nice supper or luncheon dish.

Another cool idea for an egg recipe is the deviled egg salad.