being the aspiring cook that I am, I’ve been experimenting with food and making up new recipes. we ate a rather large lunch, so we were in the mood for something filling, but light for dinner. here’s what I cooked tonight. it was so delicious, I thought I would share:
{note: my measurements are a guesstimate.}
{side note: LH, I’m positive you’ll LOVE the second one. and it’s easy!}
-artichokes with shiitake cream sauce-
the stuff:
1 can artichoke hearts, quartered and drained.
1 tsp olive oil.
1 tbsp butter.
2 shallots, thinly sliced.
1 cup fresh shiitake mushrooms, de-stemmed and diced.
1 clove garlic.
1/2 cup dry white wine.
1 tsp fresh ground black pepper.
1/4 cup heavy cream.
1/4 crumbled Gorgonzola cheese.
juice from half a lemon.
how to:
for artichokes…
- preheat oven to 400. line baking sheet with foil, and lightly brush artichokes hearts with olive oil.
- roast for 10-15 mins.
for sauce…
- melt butter in a sauce pan over medium heat.
- add shallots and shiitake mushrooms.
- stir in garlic and cook until tender.
- add white wine and bring to a light boil. sprinkle in black pepper, and boil for 5 minutes. reduce heat to medium-low.
- slowly stir in cream, crumbled Gorgonzola, and lemon juice.
- simmer for up to 10 minutes.
- lightly drizzle sauce over hearts and garnish with a lemon slice.
……………………………………………
-fabada con chorizo-
the stuff:
1 can white beans, rinsed and drained.
1 cup chicken stock.
1 clove garlic, pressed.
2 cups Spicy Chorizo, sliced 1/4″ thick.
1 tsp white pepper.
how to:
- in a large saucepan, cook beans over medium high heat with chicken stock and garlic.
- add sliced Chorizo and stir while bringing liquid to a light boil.
- add white pepper and reduce heat to medium low.
- continue to cook over medium low heat for 15 mins.
ENJOY!!!