Guest guest Posted April 24, 1999 Report Share Posted April 24, 1999 These are vegetarian but not Vegan (I think one of them is). They are from http://www.starchefs.com. 2 of the recipes are from Mark Peel & Nancy Silverton and the other from a chef named Minnie Giraldi. All three sound really good and will be made in the next month or so in our house. The Grilled Asparagus will be adapted to the GF Grill: * Exported from MasterCook * Grilled Asparagus Recipe By : Mark Peel, Chef at Campanile Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 thick stalks asparagus -- about 1 1/4 pounds Olive oil Coarse salt VINAIGRETTE 3 tbsp extra-virgin olive oil 1 tbsp lemon juice 2 tsp finely chopped shallots 1/4 tsp coarse salt Coarsely ground black pepper 1/2 cup fresh bread crumbs -- toasted in a 350°F oven Prepare a Barbecue Grill: Trim 1 to 2 inches off the large end of each asparagus or cut all the asparagus to 6 inches. Lightly peel the lower half to remove the thin outer layer of skin. Drop the asparagus into boiling salted water and boil for 1 minute. Drain and plunge into ice water for 2 to 3 minutes Remove the asparagus from the water and lay 4 pieces close together, all in the same direction. Insert two skewers through all 4 stalks, a third of the way from each end, leaving a 1/2 inch space between the stalks. Repeat with the remaining asparagus. Brush with olive oil and sprinkle with salt. Grill over hot coals, turning once, just long enough to color lightly and warm throughout, about 1 1/2 minutes on each side. To make the vinaigrette, stir together the olive oil, lemon juice, shallots, salt, and a few grindings of pepper. Arrange the asparagus on a serving platter and spoon the vinaigrette on top. Sprinkle with toasted bread crumbs and serve. Serves 6 as part of a 4 dish antipasto platter or 4 as a side dish. Notes: For grilling you need large, thick asparagus, not the very thin, " pencil " asparagus. Look at the tips to make sure the asparagus hasn't begun to flower. Blanching the asparagus with a quick dip in boiling salted water softens the stalks just enough for them to be pierced by the skewers without breaking; it also reduces the grilling time. It is easier to support and turn the asparagus if you use two skewers, soak them in water for half an hour before grilling to avoid burning. From Mark Peel & Nancy Silverton at Home: Two Chef's Cook for Family & Friends From www.starchefs.com | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Penne with Gorgonzola, Walnuts, and Spinach Recipe By : Mark Peel & Nancy Silverton Serving Size : 4 Preparation Time :0:00 Categories : Cheese Pasta/Noodles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup walnut halves 8 ounces dry penne 1 cup Chicken Stock -- or Vegetable Stock 1/2 stick unsalted butter -- (2 oz) 1 teaspoon fresh savory leaves 3 cups loosely packed spinach leaves 4 ounces Gorgonzola cheese -- broken or cut into chunks Kosher salt Freshly cracked black pepper Juice of 1/2 medium lemon HAVE READY: The Chicken Stock or Vegetable Stock Preheat oven to 325 degrees. Spread the walnut halves on a baking pan and toast in the oven about 8 to 10 minutes, stirring with a spatula halfway through. Take care not to brown the walnuts, as it will produce a bitter flavor. Remove the walnuts from the oven, allow them to cool, and reserve. In a large stockpot, over high heat, bring approximately 4 quarts of water to a boil ad add 1 tablespoon of kosher salt. Add the penne and cook al dente, according to the manufacturer's directions. Drain the pasta in a colander. While the pasta is cooking, in a large saucepan, over medium heat, combine the stock, butter, and savory leaves. Cook until the butter is completely dissolved, about 3 to 5 minutes. Stir in the walnuts, then he spinach, and cook about 1 minute longer. Add the cooked penne and about three quarters of the cheese, reserving a little to crumble over the pasta as a garnish, and heat through, about 1 minute. (The Gorgonzola should not completely melt.) Adjust the seasoning to taste with kosher salt, black pepper, and fresh lemon juice. Divide the penne among 4 large, warm soup plates. Spoon the sauce over, equally dividing walnuts and spinach leaves among the plates. Crumble reserved Gorgonzola over and serve immediately. Serves 4. Notes: When selecting a Gorgonzola for this dish, be sure to get one that is young and firm as opposed to one more aged, soft, and pungent. Heating accentuates flavors and aromas, so an older Gorgonzola will be too pungent and will overwhelm all the other flavors. This is a good lunchtime dish; it is rich and flavorful but still light, and can be put together in about 20 minutes. From Mark Peel & Nancy Silverton's The Food of Campanile From http://www.starchefs.com | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Linguine with Wild Mushrooms Recipe By : Minnie Giraldi Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound assorted wild mushrooms -- wipe/trim/slice 1/2 pound onion -- peeled and diced 1 tablespoon olive oil 1 clove garlic -- minced 1 1/2 tablespoons fresh marjoram -- minced 6 tablespoons Marsala -- or 1/2 cup dry white wine 1 tablespoon lemon juice 1 cup buttermilk -- or yogurt 1 tablespoon instant flour 1 pinch nutmeg Freshly ground black pepper -- to taste Salt to taste -- optional 8 ounces fresh linguine -- cooked and drained 1. Saute the mushrooms and onion in hot oil in nonstick pan until onion is soft. 2. Stir in garlic, marjoram, marsala and lemon juice and cook mixture to reduce slightly. 3. Blend a bit of buttermilk or yogurt with flour to make a smooth paste and then stir into the rest of the buttermilk. Add to mushroom mixture and cook until mixture thickens. Season with pepper and salt, if desired, and serve over hot linguine. Yield 2 servings. From http://www.starchefs.com | - - - - - - - - - - - - - - - - - - RisaG Quote Link to comment Share on other sites More sharing options...
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