I have always been a huge fan of real butter, I’ve made plenty myself from the luscious milk of grass-fed Jersey cows, it’s amazing stuff for eating and cooking.…
Easy to make and great on a steak, roasted chicken and other things like a pizza with arugula.
Created By: Chef Keith Snow
Wild Mushroom Saute
- 3 tablespoon butter
- 1 shallot
- 1/2 pound golden chanterelles or other fall mushrooms
- Salt and freshly ground black pepper
- 3 tablespoon chopped fresh thyme leaves
- Heat butter in a skillet over medium heat. Add shallots and cook for 1 minute.
- Add mushrooms. Stir until mushrooms are coated with butter. Season to taste with salt and pepper, then cook, stirring occasionally, for 68 minutes. Add thyme and cook for 2 minutes more.
Try this tasty twist on the always favorite mashed potatoes side dish. Simple way to add some healthy and tasty green asparagus to your meals….
Created By: Chef Keith Snow
Potatoes reach their glory when sizzled in clarified butter and served as hash browns.
2 small shallots, sliced
2 potatoes, grated
1 tbs melted butter
black pepper, pinch
1. In a work bowl place sliced shallot, butter and grated potatoes after they are squeezed out as per video.
2. Season with salt and pepper then cook slowly over medium low heat until nicely browned.
Chef’s Note: For a more rustic version ,leave skin on potatoes. Just be sure to scrub them very well.
Looking for zucchini recipes kids love? This baked zucchini gratin recipe is a great way for children to include vegetables into their diets….
[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 3 hours
Recommended Beverage: Merlot
This is a hearty vegetarian dish that is great in the Spring and Fall. When mushroom season is in your area be sure to gather as many as you can and try this dish.
2 1/2 cups milk
2 1/2 cups vegetable broth
1/2 lb smoked gouda shredded
1/3 lb Parmesan cheese grated
4 medium shallots chopped
2 tbs garlic chopped
1 cup cornmeal
3 tbs butter
1 recipe mushroom ragout
1. In a large, deep, heavy bottom pan, combine milk, vegetable broth, shallots and garlic. Over medium high heat, bring to a boil. Reduce heat to a simmer and cook for 10 minutes uncovered.
2. Slowly pour in cornmeal while stirring. Continue to cook and stir over low heat, about 15 – 20 minutes.
3. While continuously stirring, slowly add cheeses and continue to cook for 5 minutes still stirring.
4. Prepare a sheet pan by spraying it with a vegetable spray. Pour the polenta onto the prepared pan. Allow to cool for 3 hour refrigerated.
5. Remove from refrigerator and cut into 4″x4″ squares. Spread softened butter onto top of each square of polenta.
6. Grill, buttered side down over medium heat, about 5 minutes. Grill on 1 side only.
7. Place on platter and top with mushroom ragout.
Chef’s Notes: I you don’t want to grill the polenta simply serve it directly from the pot.[/private]