Magazine article Sunset

Favorite Recipes of the Gardening Chefs

Magazine article Sunset

Favorite Recipes of the Gardening Chefs

Article excerpt

TO FEATURE THE BOUNTY OF their gardens (see page 80), chefs Ron Ottobre, Jerry Comfort, and Jerry Traunfeld have created these recipes.

Mudd's Honey Mustard Vinaigrette

Allow 1 to 2 tablespoons dressing for 1 cup salad greens. 2 tablespoons each honey and sherry vinegar 1 tablespoon each Dijon mustard, coarse-grain mustard, and dried thyme leaves 2 teaspoons lemon juice 1/4 cup olive oil 6 tablespoons salad oil

In a food processor or blender, whirl to mix honey, sherry vinegar, Dijon and coarse mustards, thyme, and lemon juice. With motor running, add olive oil and salad oil. Makes about 3/4 cup. Per tablespoon: 115 cal.; 0.1 g protein; 12 g fat (1.5 g sat.); 3.6 g carbo.; 51 mg sodium; 0 mg chol.

Beringer's Mozzarella and Tomato Salad

1 cup Chardonnay 6 ounces chanterelle mushrooms, rinsed well and soiled edges trimmed, sliced thin 1 tablespoon olive oil 1 clove garlic, minced 2 shallots, minced 6 ounces fresh goat or cow mozzarella cheese 32 ripe currant tomatoes or very small cherry tomatoes, stemmed and rinsed Basil oil (directions follow) Tiny fresh basil leaves Salt and freshly ground pepper

In an 8- to 10-inch frying pan, boil wine on high heat, uncovered, until reduced to 2 tablespoons. Pour out and save.

To pan add mushrooms, olive oil, garlic, and shallots. Stir often over medium-high heat until juices evaporate and mushrooms are lightly browned, about 10 minutes. Off the heat, add wine. Use, or let stand up to 4 hours.

Thinly slice cheese and arrange in centers of 8 plates; surround with tomatoes and mushrooms. Drizzle each salad with 2 to 3 teaspoons basil oil; garnish with basil leaves. Season with salt and pepper. Serves 8. Per serving: 250 cal.; 4.6 g protein; 25 g fat (2.9 g sat.); 4 g carbo.; 19 mg sodium; 15 mg chol.

Basil oil. Immerse 1/3 cup firmly packed fresh basil leaves in 2 quarts boiling water. …

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