A Few of My Favorite Recipes

Favorite Recipes can mean a lot of different things.

In this case, it is the ones I tend to make very often and enjoy the most.

Cream of Mushroom Soup
  • 4 Tbsp. butter
  • 1 sweet onion diced
  • 1 tsp. fresh thyme chopped
  • 1 tsp. fresh garlic chopped
  • 1 lb. PA white mushrooms sliced
  • ½ lb. PA Shiitake mushrooms sliced
  • ½ lb. PA Crimini mushrooms sliced
  • 1 Tbsp. flour
  • 1 ½ quarts chicken stock
  • 1 cup heavy cream
  • Salt and pepper to taste
  1. Salt and pepper to taste
  2. In a medium saucepan, sauté the onion in the butter, then add the garlic
  3. and thyme. Sweat for a few minutes. Add the mushrooms and cook
  4. down. Add the flour and stir well. Add about 1 quart of chicken stock
  5. and bring to a simmer while stirring constantly. Cook for 20 minutes.
  6. Remove from the heat and purée it with a hand blender or cup blender.
  7. Do not purée it to smooth. Return the soup to the stove and add the
  8. cream; season with salt and pepper. Thin if needed with the additional
  9. stock.

Eggplant Meatballs with Marinara Sauce
  • 1 large eggplant about 12 ounces
  • 1 large egg lightly beaten
  • ½ cup cooked white beans rinsed, if
  • canned smashed with a fork
  • 1 large garlic clove very finely
  • chopped or pressed through a
  • garlic press
  • ½ cup finely chopped fresh basil
  • leaves or flat-leaf parsley
  • ½ cup finely grated Parmesan cheese
  • plus extra for sprinkling
  • ¾ tsp. kosher salt
  • ½ tsp. ground black pepper
  • 1 cup whole wheat panko-style bread
  • crumbs
  • Olive oil mister or nonstick pan spray
  • 2 cups marinara sauce (homemade or
  • store-bought)
  1. Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum
  2. foil and place the eggplant on top. Use a fork to prick the eggplant
  3. 4 times, then place the eggplant in the oven and roast it until it has
  4. completely collapsed and a paring knife easily slips into the center, 40 to
  5. 50 minutes. Cool the eggplant for 20 minutes. Leave the oven on.
  6. Slice the eggplant in half lengthwise and use a spoon to scoop out the
  7. flesh, discard the skin. Place the roasted eggplant in a medium bowl and
  8. stir in the egg and beans. Add the garlic, basil, ½ cup Parmesan cheese,
  9. the salt, and pepper and stir to combine, then mix in the bread crumbs.
  10. Again, line the rimmed baking sheet with a clean sheet of aluminum
  11. foil and lightly mist it with spray. Shape the eggplant mixture into balls
  12. about the size of a golf ball (you should get about 16). Place them on the
  13. prepared baking sheet and lightly mist the top of the balls with spray.
  14. Bake the eggplant balls until they are golden-brown and firm, about 20
  15. minutes. While the meatballs cook, warm the marinara sauce in a small
  16. saucepan. Remove the meatballs from the oven, sprinkle with a little extra
  17. Parmesan, and serve with the marinara sauce.
  18. WINE PAIRING Mazza Vineyards, Bare Bones Red

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