Showing posts with label Wine. Show all posts
Mushroom Strudel and The Berghoff
Mushroom Strudel was for many years one of the most popular appetizers at The Berghoff Restaurant in Chicago
The Berghoff has been described by many as a Loop institution, as “historic,” a “cultural icon,” and a “must eat there.” Few establishments were loved more than The Berghoff with its traditional German fare!
The original Berghoff Restaurant closed in 2006 after 107 years of serving its guests with a long, interesting history. Herman Berghoff came from Germany Ft. Wayne , Indiana Chicago
The bar remained opened during Prohibition by selling near beer, which is now Berghoff’s Root Beer, and eventually turned into a full-service restaurant. Once Prohibition ended, The Berghoff was issued Liquor License No. 1. The Berghoff was one of the last restaurants to have a men’s only bar. That ended in 1969 when 7 members of NOW (National Organization for Women) sat at the bar and demanded service.
The Berghoff was definitely one of our favorite restaurants in Chicago
Back to the strudel ~ the filling for this mushroom strudel can be made a day ahead and refrigerated, and the strudel is easy to assemble and bake. Once it’s baked, it keeps well.
Sautéing the mushrooms
Ready to roll
Ready for the oven
So, here is the recipe from The Berghoff Family Cookbook:
Mushroom Strudel
Filling:
2 tablespoons canola oil
1/3 cup chopped white onion
1/3 cup chopped celery
4 cups sliced portabello mushrooms (12 ounces)
3 cups coarsely ground white button mushrooms (9 ounces)
2½ cups sliced shiitake mushroom caps (7½ ounces)
4 tablespoons butter
¼ cup flour
1 cup Madeira
2/3 cup chicken broth
2 large eggs, beaten
1 cup dry bread crumbs
1 cup thinly slice scallions
2 tablespoon chopped fresh basil
To assemble:
4 sheets frozen phyllo dough, defrosted
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted
2 cups shredded Monterey Jack cheese (½ pound)
Oregano or other green herb, for garnish
Edible uncooked mushrooms, for garnish
Make the filling:
In a large skillet, heat oil, add onions and celery, sauté over medium heat for 3 minutes.
Add all the mushrooms, sauté 5 minutes, stirring often.
Stir in 4 tablespoons of butter until melted, then add flour and mix until mushrooms are well cooked, about 3 minutes. Do not allow to burn.
Stir in wine, simmer for 5 minutes.
Add stock and simmer for 10 minutes more, stirring often.
Remove from heat.
Cool to room temperature, cover and refrigerate.
When cold, mix in eggs, bread crumbs, scallions and basil. Adjust seasonings.
This recipe makes approximately 5 cups of filling.
Preheat oven to 350 degrees.
Assemble the strudel:
On a clean, flat surface, lay out one sheet of phyllo dough and brush with melted butter.
Place another sheet on top and brush with melted butter.
Repeat this process with the remaining two sheets of phyllo, saving some butter for the top of the strudel.
Spoon mushroom filling lengthwise down center of the stacked phyllo sheets and sprinkle evenly with the cheese.
Roll up securely and place the strudel roll, seam side down, on a baking sheet.
Seal the ends tightly by crimping together.
Brush the top of the roll with melted butter and bake for 30-35 minutes, until golden brown and heated through.
Remove from oven and let stand for 15 minutes before slicing.
Slice the phyllo roll into eight thick slices.
Serve warm or at room temperature.
Garnish with green herbs and/or uncooked mushrooms
Guten Appetit!
Sole Piccata
When I buy fish, it is usually orange roughy, tilapia or turbot but, this time I saw sole and wanted to try it.
Sole is a delicate fish in more ways than one. It has a mild delicate flavor but is downright frail as it cooks and you must be careful when handling it. So, turn it carefully, plate it with even more care and hope that it does not break apart. If it does, don’t worry about it ~ just eat it.
Since sole is a mild fish, it needs some help and capers come to the rescue. If you have never cooked with capers, you are in for a treat as they definitely have a unique taste.
A caper is a spiny perennial bush that bears rounded, fleshy leaves and white to pinkish-white flowers that grows like a weed in the
The sauce in this dish combines butter, garlic, lemon juice, wine and capers. Whatever white wine you are enjoying with your dinner will also be fine in the sauce. This will actually work well with most thin skinless fillets of fish. The combined flavors are great and it is quick to prepare. I served it with brown rice and steamed broccoli for a healthy delicious meal.
By the way, here’s the definition of piccata: Piccata is an Italian word meaning “larded.” It is used in reference to a way of preparing food; it means “sliced, sautéed and served in a sauce containing lemon, butter and spices.” So, here’s the Sole Piccata recipe:
Sole Piccata
Ingredients:
1 pound sole fillets
¼ cup flour
Salt and pepper
¼ cup extra virgin olive oil
2 tablespoons butter
2-3 garlic cloves, minced
1 small onion, chopped
1 small onion, chopped
½ cup white wine
2 tablespoons small capers
2 tablespoons lemon juice
Method:
Season the fillets with a little salt and pepper.
Dust with flour.
In a large skillet, heat the olive oil over moderately high heat.
Add the sole and sauté until the fillets are a little browned, a minute per side.
Remove from the pan and set aside.
In the same skillet, heat the butter and add the garlic and onions, cook for about 2 minutes.
Deglaze the skillet with the wine, scrapping up any bits.
Add capers and lemon juice.
Bring back to a simmer.
Place the fillets carefully into the sauce.
Sauté the fish for about 3-4 minutes per side.
Arrange the fish on serving platter and pour remaining sauce over the fish.
Serve immediately
Pam’s note: I love this sauce so much that I double the recipe!
ENJOY!!!
Tortellini in Mushroom Tomato Sauce
in Entree, Garlic, Italian, Mushrooms, Onions, Parmigiano-Reggiano, Pasta, Sauces/Marinades, Tomatoes, Tortellini, Vegetables, Wine on Saturday, January 14, 2012
Pasta Italiana
Riccardo Marcialis
Although researchers believe pasta originated in China and was taken to Italy
Pasta comes in so many different shapes; no one is sure how many, not even the Italians. I just know that I’m a fan of most of them with tortellini being at the top of the pasta scale. Tortellinis are small rings usually stuffed with meat, cheese, herbs or greens and resemble cappelletti.
I love, love tortellini; however, I have not gotten up the nerve to make it myself. So I take the easy way out ~ I select a package from the refrigerated section of the local grocery store and then prepare it with whatever sauce I choose. It is delicious and perfect any time of the year with a salad.
The spicy blend of ingredients in this recipe is mellowed by a little white wine, making it one of our favorite ways to enjoy tortellini!
Tortellini in Mushroom Tomato Sauce
Ingredients:
3 tablespoons butter
1 small onion, chopped
3 garlic cloves, sliced
8 ounces fresh mushrooms, sliced
1 bay leaf
½ teaspoon dried basil
¼ teaspoon dried oregano
Salt and pepper, to taste
Pinch of red pepper flakes
3 tablespoons tomato paste
1/3 cup dry white wine
1 (28-ounce) can diced tomatoes
¼ teaspoons sugar
½ to ¾ pound cheese tortellini, or your favorite
Freshly grated Parmigiano-Reggiano cheese
Method:
Melt butter in medium saucepan over medium heat.
Add onion and garlic, cook until golden, 1-2 minutes.
Add remaining ingredients, except tortellini.
Stir mixture well and simmer for about 20 minutes, until sauce is thickened.
Meanwhile, cook tortellini per package directions.
Drain pasta well.
Add pasta to sauce.
Heat thoroughly.
Serve with freshly grated Parmigiano-Reggiano cheese.
Serves 4
Now that’s Italian! That’s amore!
Chicken Breasts in Sour Cream
in Chicken, Entree, Mushrooms, Sour cream, Wine on Wednesday, November 16, 2011
There was no doubt in my mind that sooner or later I’d do this and I didn’t let myself down! The chicken baked, I took it out of the oven and snapped some photos of it in the baking dish. Then I gobbled the chicken down before I realized I did not take a photo of it with the succulent mushrooms on a plate. Sometimes I just get too wrapped up in the eating and forget what I’m supposed to be doing!
Yum ~ the appeal of sour cream! It gives food a great tang and was just right for the chicken when I served it over rice; noodles work just as well. If you’re afraid of the fat content in sour cream, try low-fat sour cream or even yogurt with this recipe. This dish is simple and good ~ turning the chicken into a saporous dish!
Chicken Breasts in Sour Cream
Ingredients:
3 or 4 chicken breasts
8 ounces sliced fresh mushrooms
1 cup sour cream
1 cup dry white wine or chicken broth (I use wine)
½ teaspoon salt
1 teaspoon paprika
½ teaspoon McCormick’s Seasoned Pepper
Method:
Place sour cream, chicken broth, salt, pepper and paprika in a bowl and combine well.
Add mushrooms and toss lightly.
Arrange chicken breasts in a baking dish.
Spread sour cream/mushroom mixture over top.
Cover with foil and bake at 350 degrees for about 30 minutes.
Remove foil, continue baking until chicken is tender, about another 15-20 minutes.
It’s creamy, moist and delicious!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Braised Beef Shanks with Mushrooms
in Beef, Beef shanks, Carrots, Entree, Garlic, Gnocchi, Mushrooms, Sauces/Marinades, Tomatoes, Wine on Friday, November 4, 2011
It’s a shame that the simpler cuts of meat are often the ones that are neglected by the food TV shows, restaurants and then by home cooks also, who pass over the not so fancy cuts of meat in their market. Cuts such as beef shanks are not only economical (mine were 89 cents per pound); they render inviting delectable flavors when cooked properly.
Braising is a great way to cook tougher cuts of meat. Braising is done by browning the meat on both sides in a hot skillet. This helps to seal the moisture inside the meat. Then the meat is placed in Dutch oven or pot with a lid and cooked with some liquid on low heat for a long time. The result is a juicy, tender dish with savory rich flavors.
There are no shortcuts here with cooking time. Just like the turtle, the long slow cooking wins the race. It’s the lengthy cooking time in the pot that allows the meat and vegetables to coalesce into robust flavors. Bill and I devoured his dinner with gusto. The meat was so tender it fell off the bone with each bite. It is a succulent hearty dish for yet another chilly windy evening!
Braised Beef Shanks with Mushrooms
Ingredients:
1 tablespoon olive oil
2 bone-in beef shanks (about 2 pounds)
Salt and pepper, to taste
1 large onion, chopped
3 carrots, coarsely chopped
3 garlic cloves, minced
½ cup dry red wine or beef broth
1 (14-ounce) can undrained diced tomatoes with basil, garlic and oregano
1 cup beef broth
12 ounces button mushrooms, quartered
Gnocchi, small new potatoes or rice
Method:
Preheat oven to 275 degrees.
Season beef shanks with salt and pepper.
In a Dutch oven, heat olive oil over medium-high heat.
Add beef shanks and brown on both sides.
Remove beef from Dutch oven.
Add onions, carrots and garlic to Dutch oven.
Cook and stir for a couple of minutes.
Add wine and deglaze pan by scraping up any browned bits from the bottom.
Add undrained tomatoes, beef broth and beef shanks to pan.
Bring to boiling.
Cover and bake 5 hours or until beef is tender.
Add mushrooms the last 20 minutes of cooking time.
Meanwhile, cook gnocchi and strain well.
Remove beef shanks to a serving platter.
Strain vegetables from cooking liquid and spoon over meat.
Skim fat from cooking liquid and drizzle over beef shanks, vegetables and gnocchi.
ENJOY!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Tangy Cube Steak
in Beef, Bell peppers, Dijon mustard, Entree, Garlic, Mushrooms, Sauces/Marinades, Shallots, Wine on Wednesday, September 28, 2011
How about a satisfying, enticing entrée for your family’s dinner tonight? Cube steaks are a great change of pace and the price is right for families in the present economy with sales of cube steak being up 10%, making it one of the hottest cuts of beef in the country right now.
I just really love them and was happy when Mom cooked them as I was growing up; a fast good dinner. Years later, I sautéed them in a little butter or olive oil, added some salt and pepper and dinner was ready. It is kind of like hamburger that is kicked up a notch. But, the great news is that I have got a delightful amazing ingredient that will put some zing into your cube steak. It will not be just any ordinary cube steak for you and your family!
Remember when I told you about the delicious Meijer’s Gold Garlic Parmesan Spread on January 18th? There are close to 100 products in the Meijer Gold line and all of the products have a distinctive story to tell regarding origin, such as the cream pasta sauces that are sourced from legendary Chicago
And, who doesn’t love Vidalia onions? Meijer’s has done it perfectly: they’ve combined red ripe tomatoes and select spices with Vidalia onions and came up with another tasty product, Meijer Gold Vidalia Onion Steak Sauce! The exclusive sauce is created by their chef and a renowned, family-owned Texas
Tangy Cube Steak
Ingredients:
2 tablespoons, olive oil, divided
4 beef cube steaks (about 2 pounds total)
Salt and pepper, to taste
8 ounces mushrooms, sliced
½ each, green and red bell peppers
2 shallots, thinly sliced
2 cloves garlic, thinly sliced
1/3 cup water
½ cup red wine
1/3 cup Meijer Gold Vidalia Onion Steak Sauce
1 tablespoon Dijon
Method:
Place a large skillet over medium heat and add 1 tablespoon olive oil.
Place cube steaks in skillet, sprinkle salt and pepper and sear until they have a nice crust on the outside, about 3-4 minutes per side.
Remove from skillet and set aside, keeping warm.
Add one tablespoon olive oil to skillet.
Sauté mushrooms for 4 minutes until they start to turn golden.
Place peppers, shallots, garlic and water in skillet, cook until tender and water has evaporated.
In a small bowl, combine Dijon
Season with salt and pepper.
Return cube steak to skillet with sauce.
Cook down until the liquid reduces by half, a minute or two.
Transfer cube steaks to a serving platter.
Spoon the sauce over the cube steak and serve with rice and a green salad.
Incredibly delicious and a dish you will love!!!
P. S. Just look at this hamburger and imagine the great taste!
Pam’s note: Not only does the Meijer Gold Vidalia Onion Steak Sauce taste amazing on cube steak, it jazzes up hamburgers to the max! Ummm! Ummm!
Disclaimer: This product was provided in a gift basket from Meijer Stores for my utilization. Thanks again to Meijer’s!!!
Cuban-Style Picadillo
Have you ever eaten Cuban Picadillo? If you haven’t, you’re in for a treat! Picadillo, also known as Cuban meat sauce, is a thick, stew-like dish of ground beef, tomato sauce, garlic, raisins and capers that is simmered over low heat to combine the flavors. Serve it over rice or even corn bread, with black beans on the side. It isn’t a fancy company dish but, it is great for a week night dinner and it will make your mouth water as it is cooking and fills your house with a fragrant aroma.
This dish is eaten in many Latin countries but, the Cuban and Puerto Rican versions contain olives. The briny, salty taste of the olives and capers is mellowed out with the sweetness of the raisins. If you like, you could add chopped apples to the mixture also.
Cuban-Style Picadillo is not spicy and other than the chopping of vegetables, it can pretty much take care of itself once you start it cooking. It can set until you are ready to eat and in fact, is better if allowed to set for a few minutes.
It can be on your table in half an hour! Comfort food all the way!
Cuban-Style Picadillo
Ingredients:
1 pound ground beef
1 onion, diced
2 tablespoons garlic, minced
4 to 6 ounces tomato sauce
1 teaspoon paprika
1 teaspoon chili powder
½ green bell pepper
1/3 cup olives, sliced in half
¼ cup red wine, optional
2 tablespoons raisins, depending on taste
Salt & pepper to taste
Method:
Brown meat, onions and garlic.
Add remaining ingredients and cook for about 20 minutes, till mixture is moist but, liquid has evaporated.
It should be on the dry side, not saucy, soupy or “ tomatoey” at all.
Serve on top of rice, cornbread or black beans along with a salad dressed in vinegar and oil and you’re ready to eat!
Enjoy!
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