Sauteed Chanterelle Mushrooms
INGREDIENTS
1.8 kg chanterelle mushrooms, brushed clean if necessary
4 large shallots, roughly chopped
2 sprigs of fresh thyme
6 tablespoons butter
½ lemon
INSTRUCTIONS
1. Melt butter in a medium to large sauté pan over medium heat until butter foams, about 2-3 minutes.
2. Add mushrooms and stir occasionally with a wooden spoon until they have begun giving up their water, about 5-7 minutes.
3. Add shallots and thyme, stirring occasionally until mushrooms begin to caramelize, about 5-7 minutes.
4. When mushrooms begin to caramelize, add white wine to deglaze the pan, scraping up any caramelized bits with a wooden spoon. Cook until wine evaporates, about 2-3 minutes
5. Season with salt and fresh lemon juice to taste.
Charred Spring Onions
INGREDIENTS
1 dozen spring onions, stalks attached
¼ cup vegetable oil
INSTRUCTIONS
1. Peel bulbs of spring onion, leaving stalks attached
2. Quarter bulbs and brush lightly with vegetable oil
3. Cook directly over charcoal for 30 minutes until lightly charred and tender
4. Season with salt to taste
Coal Roasted Beets
INGREDIENTS
1 dozen red torpedo beets (medium-sized regular beets may be substituted)
4 tablespoons sherry vinegar (Substitute with white wine vinegar if needed)
Zest of one orange
2 tablespoons chopped fresh dill
4-6 tablespoons plain Greek yogurt
INSTRUCTIONS
1. Wrap each beet individually in tin foil, making sure they are completely covered.
2. Place beets over coals and allow to cook until knife tender, about 30-40 minutes
3. Remove foil and then remove the skin from each beet. (Use disposable gloves or a kitchen towel to help with the heat as well as keeping your hands from coloring.)
4. Cut each beet into 3-4 large pieces and add to a bowl.
5. While warm, add 4 tablespoons of sherry vinegar and orange zest and toss carefully.
6. Season with salt to taste
7. Add 4-6 tablespoon-sized dollops of Greek yogurt and sprinkle with chopped dill
Steamed and Grilled Carrots
INGREDIENTS
16 freshly picked young carrots, stems attached
3 tablespoons butter
236 ml dry white wine
3-4 sprigs of fresh thyme
2 tablespoons chopped parsley
INSTRUCTIONS
1. Make a tin foil pouch large enough to hold the carrots. (Lay out a long sheet of tin foil and fold it in half, lengthwise. Fold and crimp two of the open seams, sealing them well, and leave one seam open to add the ingredients.)
2. Add butter, white wine, thyme, and carrots to the pouch.
3. Fold and crimp the remaining seam to seal the pouch.
4. Set the entire pouch on a grill to steam for 15-20 minutes
5. Carefully open the pouch, allowing the steam to escape away from you.
6. Remove the carrots and finish on the grill over medium heat until lightly charred, about 3-5 minutes
7. Season with salt to taste and toss to distribute.
8. Sprinkle with chopped parsley
Wilted Bordeaux Spinach
INGREDIENTS
1.8 kg fresh Bordeaux spinach
3 tablespoons butter
INSTRUCTIONS
1. Melt butter in a medium to large fry pan over medium heat
2. Add spinach and toss until lightly wilted, 1-2 minutes.
3. Season with salt and a squeeze of lemon juice
