Tag Archives: mushrooms

Steakhouse Dinner Date at Home

Recently, one of our favorite farms, Keepsake Farm & Dairy, received a fresh batch of beef from their butcher. We love purchasing our beef and dairy from the Place’s because we know that they have done everything they can to raise the cows properly (plus, it’s delicious!). In their new location on High St. in Nazareth, the cow’s can freely come and go between a large sheltered enclosure and a wide pasture. You can see the cheese making room from the store, and the milking parlor is just down the hall from where you can pick up a creamy gallon of raw milk or a wedge of bleu cheese. It’s always so nice to stop in at the farm store and catch up on the latest developments from John or have a cheerful conversation with his mom. The last time we were in, Keepsake was having a freezer clearing sale, so we stocked up on some cuts we normally don’t get.

Inspired by a delicious meal we had last fall in Maine while visiting my parents, we cooked up a fancy date night dinner of beef tenderloin and mushrooms in a simple red wine sauce. It’s a classic flavor combination that always tastes luxurious. We paired the meal with roasted lemon & bleu cheese potatoes and zesty spinach. This steakhouse-at-home meal is perfect for the kind of night where you bring out the candle sticks and put on an old black and white movie.

Steakhouse Dinner

Ingredients:

Ingredients

Ingredients

Bleu Cheese & Lemon Roasted Potatoes Ingredients:

  • 1 oz. bleu cheese, crumbled
  • 4 medium red potatoes
  • juice of half a lemon
  • 2 T olive oil
  • 1/2 tsp. thyme
  • 1/2 tsp. rosemary
Shallots & Garlic

Shallots & Garlic

Beef Tenderloin & Mushrooms Ingredients:
We were lucky enough to acquire some ramps, or wild leeks, yesterday. We didn’t have them when I made this dish, but they’d be a great replacement for the shallots and garlic!

  • 2 shallots
  • 1 clove garlic
  • 2 T. olive oil
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried thyme
  • 8 white or cremini mushrooms
  • salt & pepper, to taste
  • 1.5 lb beef tenderloin
  • 1/2 c. red wine
  • splash milk

Smokey Spicy Spinach Ingredients:

  • 4-6 c. fresh spinach leaves
  • juice of half a lemon
  • 1/2 tsp. hot paprika

Bleu Cheese & Lemon Roasted Potatoes Directions:

  1. Preheat oven to 325°.
  2. Chop potatoes, skin on, into 1.5″ cubes and place in large bowl.
  3. Add olive oil, lemon juice and herbs. Toss so potatoes are evenly coated.
  4. Spread potatoes evenly in rectangular baking dish.
  5. Sprinkle with bleu cheese.
  6. Roast potatoes for 45 minutes, flipping halfway through.

Beef Tenderloin & Mushrooms Directions:

  1. Chop shallots and garlic.
  2. Heat olive oil over medium-high heat in large skillet (I do not use a non-stick one for this, so I can scrape up the browned bits from the bottom when I deglaze the pan with wine.). Add shallots and garlic and sauté 2 minutes.

    Shallots & Garlic Sautéeing

    Shallots & Garlic Sautéeing

  3. Meanwhile, slice mushrooms, and add to skillet with herbs. Sauté an additional 2 minutes or until herbs are fragrant.

    Mushrooms Added

    Mushrooms & Herbs Added

  4. Slice beef crosswise into 1/4″ thick pieces. Season with salt and pepper and add to skillet.
  5. Cook beef with mushrooms, shallots & garlic, stirring frequently, until evenly browned.
  6. Add red wine to the pan, using a spatula to scrape up all the browned bits from the bottom. Reduce heat and simmer until beef is cooked to your liking, just a couple of minutes.
  7. Add a splash of milk to the pan and stir until well incorporated into the wine and warmed through.

    Beef Added

    The milk adds just a touch of creaminess to bring it all together.

Smokey Spicy Spinach Directions:

  1. Wash and dry spinach leaves, using a salad spinner, if you have one.
  2. Place spinach leaves with a few tablespoons of water in large skillet over medium heat. Cover and let cook until spinach leaves are wilted, tossing occasionally.
  3. Squeeze lemon juice over spinach, then sprinkle with paprika.
Steakhouse Dinner at Home

No need to spend $40 or more on a factory farmed steakhouse dinner in a restaurant, when you can create your own with ethically & sustainably raised food for way less money at home!


Superbowl Snack-down

Ah, Superbowl Sunday. A day for gnoshing on snacks and watching a game which I have no interest in so that the designer/marketer in me might catch a glimpse of a great advertisement. This was the first year my Superbowl commercial-watching buddy, Sarah, was not in town, nor did we have a party for the game. We don’t have cable anymore, so we hooked up the laptop to the TV and prepared a local, healthy (albeit cheese-laden) spread to munch on while we watched for great commercials. Boy, were we dismayed to see that the online streaming version of the Superbowl doesn’t include the great commercials! Instead, the same three ads rotated through, and none of them were anything great. Afterwards, we found a page of all the ad videos, and were even more dismayed to see that none of the ads were even that spectacular there! Ah well, at least we had great munchies. The mushrooms are especially to-die-for. Make them and see for yourself!

Feta & Basil Stuffed Mushrooms

Feta & Basil Stuffed Mushrooms

Feta & Basil Stuffed Mushrooms

Ingredients:

Directions:

  1. Preheat oven to 350°.
  2. Crumble feta into small bowl.
  3. Mince garlic and chop basil, then add to feta in bowl and combine with fork.
  4. Add olive oil and bread crumbs and mix well.
  5. Clean and de-stem mushrooms.
  6. Place a small spoonful of filling mixture in each mushroom cap.
  7. Place stuffed mushrooms on greased baking sheet and bake for 15 minutes.

Rutabaga Fries with Blue Cheese Dipping Sauce
(Dipping Sauce Recipe Follows)

Baked Rutabaga Fries with Bleu Cheese Dipping Sauce

Baked Rutabaga Fries with Bleu Cheese Dipping Sauce

Rutabaga Fry Ingredients:

  • 2 rutabagas (Pure Sprouts)
  • drizzle olive oil
  • palmful herb salt, or any seasoning blend of your choice (we used our own Marsh Salt)
  • 2 T. flour

Directions:

  1. Preheat oven to 400°.
  2. Peel rutabagas and cut into french-fry size sticks, then place in bowl.
  3. Drizzle rutabaga sticks with olive oil and sprinkle with salt and flour.
  4. Toss to coat evenly.
  5. Spread evenly on parchment-covered baking sheet.
  6. Bake 25 minutes, flipping halfway through.

Bleu Cheese Dip Ingredients:

Directions:

  1. Melt butter in small saucepan over medium-low heat.
  2. Sprinkle flour over melted butter and stir until paste-like.
  3. Pour in milk.
  4. Crumble bleu cheese into pan and whisk until smooth.
  5. Reduce heat to low and continue stirring until thickened.
  6. Serve with fries or wings.

Sesame Carrot Lettuce Wraps

Sesame Carrot Lettuce Wraps

Sesame Carrot Lettuce Wraps

Ingredients:

Directions:

  1. Julienne carrots.
  2. Toss carrots with soy sauce, sesame oil and sesame seeds and let sit at least 15 minutes.
  3. Trim off the thick stem end of the lettuce leaf.
  4. Spoon carrots down center of leaf.
  5. Wrap lettuce around carrots like a taco.
  6. Serve.

Quesadillas with Homemade Salsa

Quesadillas with Homemade Salsa

Quesadillas with Homemade Salsa

See my post on homemade tortillas and quesadillas! Tonight, we made them with pepper jack from (Keepsake Farm) and a bit of leftover ground beef.

Homemade Salsa Ingredients:

Directions:

  1. Place garlic in food processor and pulse till finely chopped.
  2. Add onion and jalepeño and pulse until chopped.
  3. Add tomato and pulse until chopped.
  4. Serve with hot quesadillas.

What’s For Dinner?

Can you figure out what I made for a weekend dinner based on these local ingredients? Check back for the recipe on Friday and see if you were right!

Ingredients

sweet potatoes, carrot, celery, turnips, leek, applesauce, garlic, white mushrooms, shiitake mushrooms, jalepeno, sage, thyme, beer, olive oil, salt & pepper


Beef Patties with Mushroom Gravy—It’s What’s for Dinner!

Last week, I planned on making meatloaf for dinner, but miscalculated my time and had fruit leather occupying the oven when it was time to make dinner. The day had demanded something hearty, and we are on a bit of a mushroom kick right now (it took us so long to find a local source!), so I still wanted to make something using beef and mushrooms that captured that “manly meal” attitude of meatloaf and mashed potatoes. So, out came the cast iron skillet (it just makes things feel heartier), a beer and some other ingredients, and voila! The perfect meal for a cold, bleak night. Plus—A bonus side dish recipe because my husband popped into the kitchen to whip up a batch of potato-cauliflower purée.

Beef Patties with Mushroom Gravy

Ingredients:

Beef Patty Ingredients

Beef Patty Ingredients

  • 1 lb. ground beef (Valley View Farms)
  • 1 onion (Jett’s Natural Produce)
  • 1/2 c. applesauce (homemade from Strawberry Acres apples)
  • 6-8 white or cremini mushrooms (Jett’s Natural Produce)
  • 1 clove garlic (Apple Ridge Farm)
  • 1 beer (I used local Yuengling, but any lager or stout would work)
  • small palmful dried thyme (my garden)
  • small palmful dried rosemary (my garden)
  • 6-8 sage leaves (my garden)

Directions:

  1. Mince onion, garlic and half of each herb.
  2. Mix 3/4 of applesauce, onion, garlic and herbs with ground beef.
  3. Form beef mixture into six patties.
  4. Heat large cast iron skillet and add patties. Cook for 5 minutes, then flip and cook for another 5 minutes, or to your liking.
  5. Meanwhile, slice mushrooms.
  6. When patties are cooked through, remove from skillet.
  7. Add beer to skillet, scraping up brown bits from bottom.
  8. Add sliced mushrooms, last 1/4 of applesauce and remaining herbs to skillet.

    Mushroom Gravy

    This will make your house smell amazing.

  9. Simmer until reduced by half and thick.
  10. Spoon gravy and mushrooms over beef patties and serve with potato-cauliflower purée.

    Beef Patties & Mushroom Gravy

    Drink a hearty beer with this!

Potato-Cauliflower Purée

Ingredients:

Ingredients

Ingredients (Pardon the mess in the background!) (Not pictured: cheese)

  •  2 c. cauliflower florets (this was leftover yellow cauliflower from Bechdolt’s that we had grilled then frozen)
  • 2 c. Yukon Gold potatoes (Strawberry Acres)
  • 3 T. butter
  • 1/4 c. milk, or to taste (Keepsake Farm)
  • 1/4 c. cheese (we used Keepsake Ferale from Keepsake Farm)

Directions:

  1. Dice cauliflower and potatoes and place in large pan.
  2. Cover contents of pan with water and bring to boil. Cook for 20 minutes, or until potatoes are fork tender.
  3. Use an immersion blender or mixer to purée vegetables.
  4. Add butter, milk and cheese. Stir until creamy and well combined.
  5. Serve hot with mushroom gravy.

What’s For Dinner?

Can you figure out what I made for a weekend dinner based on these local ingredients? Check back for the recipe on Friday and see if you were right!

Beef Patty Ingredients

ground beef, applesauce, beer, mushrooms, onion, garlic, rosemary, thyme, sage


Butternut Mushroom & Ricotta Tart—It’s What’s for Dinner!

Last week, I stopped by Keepsake Farm with a friend to pick up some eggs and cheese. I was pleasantly surprised when the guy covering the counter asked, “So what are you going to make this time? I love looking at your blog to see what you did with what you bought.” Someone recognized me who reads this blog! 😀

Once I got over the giddiness of my first random recognition, I realized I had to make something truly excellent with the ricotta cheese I picked up that day. We recently discovered that Giorgio Mushrooms are grown within an hour of the Lehigh Valley and we picked up a pint of them on a whim. This isn’t the kind of farm we’ve been supporting for the past year, but we did research their practices and decided we’d purchase a container of them until our first order of very local Mother Earth mushrooms from Pure Sprouts arrive this weekend. Of course, three days after we purchased them, I saw that Jett’s Natural Produce had mushrooms for the first time all year! I guess they just weren’t in season before? (Never thought I’d actually feel a dilemma about where to get mushrooms. It felt weird to scan a package of produce.)

Anyway, we were glad to have the tasty fungi in our kitchen. (Funny thing, the fact that mushrooms are fungi freaked me out so much that I refused to eat them until last year. Now I love them!) Combined with a big ol’ butternut squash, some leafy kale, creamy ricotta and super simple crust, this tart (actually, a pie because I don’t have a tart pan) is something special enough to serve company.

Butternut, Mushroom & Ricotta Tart

Ingredients:

Ingredients

Ingredients

  • 1 c. flour
  • 5 T. butter, cold
  • 3 T. cold water
  • 1 red onion (Jett’s Natural Produce)
  • 1.5 c. butternut squash (I diced & roasted a whole one so we’d have it for later) (from Jett’s Natural Produce)
  • 4 cloves garlic (Apple Ridge Farm)
  • 1 c. crimini mushrooms (Giorgio)
  • olive oil for drizzling
  • 4-6 kale leaves (Jett’s Natural Produce)
  • 8 oz. ricotta cheese (Keepsake Farm)

Directions:

  1. Preheat oven to 400°.
  2. Dice butternut squash, smash garlic, cut onions into wedges and quarter mushrooms.
  3. Toss squash, garlic, onions and mushrooms in baking dish with olive oil.
  4. Bake 30 minutes, or until squash is fork tender.
  5. Meanwhile, cut slices of butter into flour in medium bowl using pastry blender or two forks until mixture is crumbly.
  6. Add water 1 T. at a time until dough binds together.
  7. Press dough into bottom (and a little up the sides) of greased pie plate or tart pan.
  8. Chop kale, removing thick stems.
  9. Spread 3/4 of the ricotta onto crust.
  10. Spread kale over ricotta.
  11. When veggies are done roasting, reduce oven to 350° and evenly distribute them on top of kale.
  12. Drop remaining ricotta on top by the tablespoonful.
  13. Bake for 20 minutes or until crust is golden brown.

    Tart/pie fit for company!

    Rustic looking tart/pie fit for company! Meaty mushrooms, sweet squash, savory kale and creamy cheese make for the perfect balance.


What’s For Dinner?

Can you figure out what I made for a weekend dinner based on these local ingredients? Check back for the recipe on Friday and see if you were right!

Ingredients

butter, flour, kale, butternut squash, mushrooms, onion, garlic, ricotta cheese, olive oil


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