![](../images/PE02849_.gif) April
2003: Since the first of the year we have been focusing on
healthy living. Our plan has included daily exercise and working on
developing healthy and delicious meals. No cottage cheese on
melba toast, please! So, how have we been doing? Well,
Becca has lost more than 55 pounds and Jimmie more than 25 pounds.
Lots of people have been asking us to share some of the recipes that we've
developed and are continuing to develop. In response, we are posting
recipes here on our website for our friends and family to share.
Most of the recipes are for two, but all of them can be scaled to fit your
needs. We'll be adding recipes regularly. To go to the cookbook, click
here. Enjoy! |
December
2002 has been a great month for porcini mushrooms! The one in
Jimmie's hands is a little over 10 ounces. We've been eating them
several different ways... in risotto, over pasta, or along with
chicken. But, I have to say our all time favorite method for
preparing the porcini is to follow the simple recipe at Chez Pannise.
Adapted from
Wood Oven - Baked Porcini Mushrooms
from Chez Panisse Café Cookbook by Alice Waters
Serves 4 to 6
3 to 4 Medium Porcini Mushrooms
Extra Virgin Olive Oil
Salt and Pepper
Tablespoon Unsalted Butter
Scant 1/4 Cup Water
A few drops of Lemon Juice
Preheat the oven to 500 degrees F.
Clean and trim porcini. Cut the mushrooms lengthwise into 1/4 inch thick
slices, brush with a little EVOO, and season with salt and pepper (both
sides.) Heat 2 tablespoons of olive oil in a wide cast-iron skillet over
medium high heat. Add porcini in a single layer. As soon as they begin to
sizzle, put the skillet in the oven. Bake about 15 minutes, until the
mushrooms have browned nicely.
Return the skillet to the stovetop. Carefully add the water, and over
medium high heat, reduce the liquid until the oil and water emulsify. Add
a tablespoon of butter for extra richness. Spoon the mushrooms onto a warm
platter, pour over sauce. Finish with a few drops of lemon juice.
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