Roasted Mushroom and Sunchoke Bisque ( Drake Hate Sleeping Alone )
910 g Jerusalem artichokes, scrubbed and sliced
1 large Yukon Gold potato, diced
30 g garlic
30 ml olive oil, divided sea salt and freshly ground
black pepper to taste
225 g mushrooms, sliced
25 g vegan margarine
1 large onion, diced
6 g sea salt
475 ml water 1
420 ml mushroom broth
2 g chopped fresh sage
120 ml soy milk (optional)
1) Preheat an oven to 425 degrees F (220 degrees C).
2) Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread into a separate baking dish.
3) Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more. Remove both dishes from the oven and set aside.
4) Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to come to a simmer, stirring occasionally, for 4 to 5 minutes. Stir the mushroom broth and sage into the mixture. Place a cover on the stock pot and cook to allow the flavors to blend, about 20 minutes.
5) Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Stir the soy milk, if using, into the finished bisque to serve.
3 large McIntosh apples - peeled, cored, and chopped
60 ml water
25 g white sugar
1 g ground cinnamon, or to taste
250 g all-purpose flour
160 g rolled oats
220 g brown sugar
2 g ground cinnamon
2 g ground nutmeg (optional)
340 g butter
1) Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.
2) Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.
3) Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
4) Bake in the preheated oven until golden brown, 15 to 20 minutes.
227.2 g boneless, skinless chicken breast, pounded thin
25 g sliced button mushrooms
7 g yellow onion, finely chopped
120 ml dry Marsala wine
1 thin slice prosciutto ham, cut into 1/4-inch strips
0.5 stick unsalted butter
15 g Italian parsley, finely chopped
1) Lightly season chicken with salt and black pepper. Heat oil or clarified butter over medium high heat in a saute pan. Once the oil is hot, lightly dredge the chicken in flour and add to saute pan.
2) Cook chicken for 2-3 minutes until browned and then flip over. Cook about 1 minute more, add the mushrooms and cook for another minute. When chicken is almost finished, add the Marsala wine, prosciutto, onion, a pinch of salt and black pepper, and allow the wine to reduce by 85%. When most of the wine has been evaporated, remove pan from heat and toss the chicken and mushrooms well. Allow the pan to cool for a minute. The wine should be almost all evaporated and reduced to a thick syrup.
3) Cut the butter into small cubes (about 6). Return the pan to low heat and, using a wire whip, fold the butter into the reduced wine one cube at a time. Stir constantly as you add the butter. Do not allow the sauce to get too hot or it will separate. Once all the butter is folded in, add chopped parsley and toss.
4) Place the sauteed chicken on the plate and spoon the remaining sauce over the chicken. Serve with your favorite side of pasta or vegetable.
1) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2) Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.