Hungarian Mushroom Soup

I scored some fabulous Fall mushrooms at the farmer’s market – a beautiful mixture of chanterelles, hen of the woods, and shiitake. Make this delicious soup with two to three different types of mushrooms. Use a good paprika for this dish, like Penzy’s Hungarian Sweet Style Paprika.

Recipe

1/4 c. olive oil
2 medium yellow onions, chopped
2 lbs. mixed mushrooms, thinly sliced (I used 1 lb. chanterelles and 1/2 lb. each of hen of the woods and shiitake)
4 c. vegetable stock
2 T. Tamari soy sauce
2-1/2 T. Hungarian paprika (yes, tablespoons!)
1 T. dried dill
3/4 tsp. freshly ground black pepper
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
3 T. butter
1/3 c. flour
2 c. almond milk (or milk of your choice)
1 c. sour cream
1 T. lemon juice
1/4 c. fresh dill, finely chopped
2 tsp. kosher salt

Heat the oil in a Dutch oven over medium heat. Add the onion and sauté 10 minutes, stirring frequently. Stir in the mushrooms and cook for 10-15 minutes until they soften. Add 1 cup of the vegetable stock, paprika, dried dill, pepper, thyme, marjoram and soy sauce. Cook over medium-low heat for 15 minutes.

Meanwhile, melt the butter in a saucepan over medium heat until melted. Add the flour a little at a time, whisking constantly for 3 minutes. Gradually add the almond milk and continue cooking until the mixture thickens, stirring occasionally, about 5 minutes. Add to the mushrooms and stir to combine. Stir in the remaining 3 cups of vegetable stock and the lemon juice. Cover and simmer over low heat for 15 minutes. Remove from the heat and stir in the sour cream, salt and fresh dill. Serve with a crusty baguette.

— inspired by Adventures in Cooking recipe

Crab Salad in Crisp Wonton Cups

Baked wonton wrappers are the perfect vessel for all sorts of appetizers. They work particularly well for this crab salad recipe. Make an effort to search out fresh Dungeness crab, although I suppose you could use canned crab if fresh isn’t available. For best flavor, mix the crab salad with the dressing and refrigerate overnight. Serve with cocktail napkins to catch any residual lime juice as this is more of a two-bite appetizer.

Recipe

Wonton Cups:
24 wonton wrappers
spray olive oil
kosher salt

Dressing:
zest of one lime
2 T. fresh lime juice
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/8 tsp. dried red pepper flakes
2 T. olive oil

Crab Salad:
1/2 lb. lump crabmeat
1 stalk celery, finely diced
1/2 c. mango, finely diced (can use frozen mango, thawed)
1/4 c. thinly sliced scallions
2 T. chopped fresh cilantro
1/4 c. finely chopped avocado

Preheat oven to 375-degrees. Spray a 24 mini muffin tin with olive oil cooking spray. Lay out the wonton wrappers on your counter and spray lightly with olive oil cooking spray. Place each wrapper in a mini muffin tin, pressing gently, overlapping the edges so that it fits and forms a cup shape. Parts will stick out over the cup. Sprinkle with kosher salt and bake 8 to 10 minutes until crisp and browned. Remove from oven and cool completely.

For the dressing, whisk all of the ingredients together until well combined.

For the crab salad, toss the ingredients together in a medium bowl. Add the dressing to combine. Refrigerate overnight so the flavors blend.

When ready to serve, taste the crab mixture and add more kosher salt and pepper to taste. Fill the cups with the crab mixture using a small spoon. Don’t fill too far ahead of serving as the bottoms may get soggy.

Balsamic Roasted Beet Salad

If you love beets as much as I do, you’ll love this simple salad. Nice for a light lunch, or serve with roasted chicken. To keep the beets from staining your cutting board, cover with a piece of parchment paper to slice them on. Serves 4.

Recipe

8 beets, tops removed and scrubbed
4 oz. arugula
1/2 c. marcona almonds, roasted and salted (I like using Trader Joe’s roasted and salted truffle marcona almonds)
4 oz. goat cheese
kosher salt
freshly ground pepper

Vinaigrette:
1/4 c. balsamic vinegar
1/3 c. olive oil
1 T. dijon mustard
1 T. honey

Preheat oven to 400-degrees. Wrap beets individually in foil, or if smaller wrap 2 or 3 in a packet. Put on a sheet pan and roast in the oven for 50 minutes. While the beets are cooking, make the vinaigrette — whisk together the vinegar, olive oil, mustard, and honey, or put in a jar and shake vigorously to blend. I usually double the vinaigrette recipe and use it for all sorts of salads.

When the beets are done, open the foil packets and let sit for 10 minutes. Peel the beets when cool enough to handle (but still warm), cut into bite size chunks and put in a bowl. Stir in a few tablespoons of the vinaigrette while the beets are warm so they absorb the dressing. Sprinkle with salt and freshly ground pepper to taste.

Put the arugula in a bowl and toss with enough vinaigrette to moisten. Top with the beets, almonds, and goat cheese, and drizzle with a little more vinaigrette. Serve warm or at room temperature.

— inspired by Ina Garten’s recipe

Fresh Herbs & Feta Quick Bread

This bread is just bursting with flavor! It’s perfect for a picnic — serve thick slices with a simple tossed green salad and a glass of crisp pinot gris or a buttery chardonnay.

Recipe

1 T. butter (for greasing the pan)
2 T. sesame seeds
1-1/4 c. flour (I use King Arthur Gluten Free Measure-For-Measure flour)
1 T. baking powder
1 tsp. baking soda
3 eggs
1/4 c. olive oil
5.3 oz. Chobani plain Greek yogurt
3/4 tsp. kosher salt
1/2 tsp. freshly ground pepper
7 oz. sheep’s milk feta
1 bunch fresh herbs, about 1 c. loosely packed, then chopped (I used a mixture of herbs from my garden — chervil, tarragon, chives, mint, parsley and basil)

Preheat oven to 350-degrees. Butter a 9x5” loaf pan and sprinkle bottom and sides with half of the sesame seeds.

Combine the flour, baking powder and baking soda in a bowl. In another large bowl, whisk the eggs for a minute. Then whisk in the oil, yogurt, salt and pepper until smooth. Add the feta and herbs and stir well to combine.

Fold the flour mixture into the egg/cheese mixture with a spatula until just combined. Don’t overmix. Pour into the prepared pan, level the surface with a spatula, and sprinkle the rest of the sesame seeds on top.

Bake for 40-50 minutes until a knife inserted in the center comes out clean. Cool for 10-15 minutes, then unmold and put on a rack to cool. Serve slightly warm or at room temperature.

— inspired by a Chocolate & Zucchini recipe

Pork Posole

This Tex-Mex dish is somewhere between a soup and a stew. Flavored with peppers, oregano, garlic and salsa and thickened with white corn tortilla chips, it’s sure to be a winner in your house! It’s substantial enough to stand on its own for lunch or dinner, and once all is in the pot, it only takes 30 minutes to simmer.

Recipe

1-1/2 lbs. boneless pork loin, cut in 1/2-inch pieces
2 c. yellow onion, chopped (about 1 large onion)
1 poblano pepper, seeds removed, small dice (about 1/3-1/2 c. diced)
1 yellow and 1 orange bell pepper, seeded, 3/4-inch diced
1 T. minced garlic (about 3 cloves)
1 tsp. Aleppo pepper* (or chili powder)
1/2 tsp. dried oregano
6 c. chicken stock, simmering in a pot on the stove
12-oz. medium salsa verde
30-oz. white hominy, rinsed and drained
(1) 15-oz. can black beans, rinsed and drained
3 c. yellow corn tortilla chips, plus extra for serving
Kosher salt and freshly ground black pepper

Garnishes:
Lime wedges
Avocado, sliced
Green Onion, sliced
Radishes, sliced
Cheddar cheese, grated (I use Trader Joe’s Mexican Blend)
Sour cream

Heat 3 T. olive oil in a large pot or Dutch oven over medium-high heat. Add the pork and sauté for 5-10 minutes until lightly browned in all sides. Don’t crowd them or they’ll steam instead of brown, cook in two batches if you need to. Transfer the pork and any liquid to a bowl and set aside. Add 2 T. oil to the pot and add the onions and sauté over medium heat for 5 minutes, stirring occasionally. Add the poblano and bell peppers and cook for 5 minutes, stirring occasionally. Add the garlic, Aleppo pepper and oregano and cook for one minute. Return the pork and its juices to the pot.

Add the simmering chicken stock and salsa verde and bring back to a simmer. Lower heat to medium so that it continues to simmer. Stir in the hominy, black beans, corn chips, 1/2 T. salt, and 1 tsp. pepper. Simmer, partially covered, for 30 minutes, stirring occasionally.

Serve in large soup bowls garnished with a squeeze of lime and topped with avocado, green onion, radishes, cheddar cheese, sour cream, and tortilla chips.

*I get Aleppo pepper (Turkish) at Penzeys spices — it’s worth trying!

— Ina Garten, Food Network

Ricotta Bruschetta with Roasted Tomatoes & Spicy Honey

This slightly spicy appetizer could also serve as a light lunch with a chilled pinot blanc. Go easy on the calabrian chili paste, it’s strong and hot but balanced beautifully with the honey. Make sure the ricotta is at room temperature, as it’s easier to whisk in the oil. Depending on the size of the cherry tomatoes (and your bread slices), each slice of ciabatta holds about 6 to 7. Serves 6.

Recipe

Bruschetta:
1 c. ricotta, at room temperature
1/4 tsp. kosher salt
1/4 c. olive oil
6 thick slices of ciabatta
6 fresh basil leaves

Tomatoes:
42 cherry tomatoes
4 cloves garlic, smashed and peeled
2 sprigs fresh basil, torn
2-3 T. olive oil
1/4 tsp. kosher salt

Spicy Honey:
1/2 c. honey
1-1/2 tsp. Calabrian chili paste
1/4 tsp. kosher salt
2 T. water

To Toast the Ciabatta: Heat oven to 400-degrees. Put the ciabatta slices on a sheet pan and roast for 10-12 minutes until lightly browned – keep a close eye on them so they don’t burn (which can happen quickly!). When they come out of the oven, rub a cut clove of garlic over each piece, and then brush some olive oil on both sides. Set aside.

For the Tomatoes: These also go into a 400-degree oven. Spread the tomatoes, garlic, basil, olive oil, and salt on a small rimmed baking sheet and toss well to coat. Roast until they have popped, about 20 minutes. Allow to cool slightly.

For the Spicy Honey: Combine the honey, Calabrian chili paste, salt and 2 T. water in a small nonstick skillet. Bring to a simmer over medium heat, then let simmer for 5 minutes. Remove from the heat to cool completely.

For the Bruschetta: Whisk together the ricotta, salt and 2 T. olive oil in a bowl. Spread the ricotta on the ciabatta slices. Add 7 tomatoes each and drizzle with the spicy honey. Top with the basil sprig (you could also chop the basil and scatter over the top).

— Giada de Laurentiis, Food Network