Sylvie's Shitake Mushroom Stuffing

2 cups Fresh Bread, such as Campagne or Ciabatta Bread, crust removed and cubed
About 1 cup Milk
1 Apple, cored and chopped
1 large Onion, sliced
2 ribs Celery, chopped
3 cloves Garlic, minced
1 cup Roasted Pine Nuts
3 cups fresh Shitake Mushrooms, chopped
¼ cup Madeira or Marsala
2 Eggs
1 Tsp Olive Oil
2 tsp Fine Bread Crumbs
1/2 Tbsp Chopped Fresh Thyme
1/2 Tbsp Chopped Fresh Oregano
Salt and Pepper, to taste

In a small bowl, soak bread cubes in milk.

In a saute pan, saute onion, celery, and garlic. Cook until softened, about 5 minutes. Add mushrooms and continue to cook until mushrooms have released their liquid and are soft, about 4 minutes. Deglaze with Madeira and cook for 1 1/2 to 2 minutes. Remove from heat and allow to cool completely.

Squeeze excess milk from bread and place bread in a large mixing bowl. Add eggs and mix well, breaking up pieces of bread. Add mushroom mixture, pine nuts, chopped apple, chopped thyme and oregano, and salt and pepper to taste.

Place mixture in an oven dish, drizzle olive oil and fine bread crumbs. Bake for about 20 minutes. Serve hot.

Organic Flourless Chocolate Pomegranate Tart

From the kitchen of Weleda Naturals chef, Brigitta Ulmer

What could be better than a body care product so pure and clean you can actually make a decadent desset with it? Weleda's Pomegranate Regenerating Body Oil is an incredibly nourishing product that feeds the body both inside and out, and if chocolate comes along with it, all the better!

Serves 6–8

10 Organic Eggs
1½ c Organic Butter
17½ oz Organic, Fair-Trade Dark Chocolate (not Unsweetened Baker's)
5 Tbsp Organic Sugar
2 Tbsp Weleda Pomegranate Regenerating Body Oil

Melt chocolate and butter in a double boiler. Mix in eggs, sugar and pomegranate oil. Pour into a springform pan and bake at 400°F for 30-35 min. Serve with fresh kiwi, black currants or any fresh fruit of your choice.

Enjoy!

Mushroom and Herb Soup

Serves 6 - 8

3 - 4 oz Smoked Bacon
2 medium Onions
3 - 4 Portobello Mushrooms
4 oz Mixture of Wild Mushrooms
3 Tbsp Sweet Sherry
2 - 3 Garlic Cloves, chopped
3 Tbsp Fresh Herbs-Sage, Rosemary, Thyme, Marjoram
6 - 8 Tbsp thick Yogurt or Crème Fraîche to garnish

Roughly chop the bacon and place in a large saucepan or casserole (Le Creuset is best). Cook slowly until all the fat comes out of the bacon. Drain most of the fat out of the pan.

Add the onion and cook until soft, adding more oil if needed. Wipe the mushrooms clean, roughly chop, and add to the pan. (If using a dry wild mushroom mix, make sure to soak according to directions on the package, and reserve the mushroom liquid). Cover and sweat until they are completely soft and their liquid has run out.

Add the stock, sherry, herbs, and salt and pepper to taste. Cover and simmer for 10 to 12 minutes. Process the soup in a food processor or blender until smooth (you may use an immersion blender).

Check the seasoning and heat through. Serve with a dollop of yogurt or crème fraîche and a sprig of fresh sage or marjoram in each bowl.

Cook’s Note: Do not worry if you still have a slightly textured result. It is appropriate for this rustic soup.


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Potage Saint-Germain: Delightful Pea Soup

This recipe is just amazing! Even using frozen peas, you'll get a taste of springtime.

Serves 6

6 cups thawed Frozen Peas (you may use fresh shelled peas)
1 Tbsp Butter
4 Shallots, finely chopped
5 cups Water (I used an organic Vegetable Broth)
5 Tbsp Whipping Cream
Sea Salt
Freshly Ground Pepper
Garnish: Croutons and Crème Fraîche

Melt the butter in a heavy saucepan or casserole (Le Creuset works best). Add the shallots and cook for about 3-4 minutes, stirring occasionally.

Add the peas and water and season with salt and some pepper. Cover and simmer for about 12-15 minutes (simmering time may vary), stirring occasionally.

When the peas are tender. ladle them into a food processor or a blender (you may use a hand blender) with a little of the cooking liquid and process until smooth.

Strain the soup back into the saucepan or casserole, stir in the cream and heat through without boiling. Add seasoning and serve hot.


Cook’s Note: Garnish with the croutons and the crème fraîche. You may also use crumbled crisp bacon.


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Rich Lentil Soup

Serves 6-8

1½ cups French Green Lentils, (Lentils de Puy) soaked 3 hours
1 large Onions, thinly chopped
3 Carrots, diced
1 stalk Celery, chopped
1 stalk Fennel, chopped
6 - 8 cups Water or Vegetable Stock
1 Tbsp Peanut Oil or Olive Oil
5 Garlic Cloves, finely chopped
1 tsp Curry Powder
1 Tbsp Tomato Paste
Sea Salt and Freshly Ground Pepper
Juice of one Lemon

Garnish: Croutons or Toasted Almonds

In a large casserole, sauté the onions over medium heat for about 10 minutes or until they start to caramelize. Add the carrot, celery, and fennel. Cook for another 5 minutes. Add the lentils and the liquid. Once the mixture starts boiling, lower the heat to a simmer. Cover.

Heat the oil in a small saucepan and sauté the garlic until tender but not browned. Add the curry powder and cook, stirring for 30 seconds. Stir in the tomato paste and 2 cups of the cooking liquid from the lentils and vegetables. Mix together well, then pour into the pan of lentils. Cooking time may vary. Check to make sure the lentils and vegetables are soft.

Pass through a food mill or purée briefly in a blender or food processor – try to achieve a smooth texture. Return the soup to the pan to reheat. Season to taste with salt and pepper.

Cook’s Note: Add the lemon juice just before serving, and garnish with a scattering of croutons or toasted almonds.

Apple and Celeriac Salad

Despite its rough appearance, celeriac, or celery root, has a sweet and very subtle flavor. It’s tasty when simply parboiled in water with lemon, but in this salad it is used raw to allow its unique taste and texture to come through. Here is a fast, easy and delicious way to serve this underappreciated vegetable.

Serves 3-4

1 Celery Root (about 1½ pounds) peeled
2-3 tsp. Lemon Juice
1 tsp. Walnut Oil (optional)
1 Apple
3 Tbsp. Mayonnaise
2 tsp. Dijon Mustard
1 Tbsp Chopped Fresh Parsley
Salt and Freshly Ground Pepper

Using a food processor or coarse cheese grater, shred the celery root. Alternatively, you can slice it into thin julienne strips. Place the celery root into a bowl and sprinkle with the lemon juice and walnut oil. Stir well to mix.

Cut the apple into quarters and remove the core. Slice thinly crosswise and toss with the celery root.

Mix together the mayonnaise, mustard and fresh parsley. Add salt and pepper to taste. Stir the mixture into the celery root and apple, mixing well. Chill for several hours until ready to serve.

Cook’s note:
This salad can be a great companion to a mixed green salad. Or, serve it with grilled fish or a poached egg and you will have a complete, delicious light meal.


—Sylvie Ryan, Boise Co-op Culinary Educator



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Fennel and Tomato Bake

Fennel bulb’s potent aniseed taste mellows down when cooked. This vegetable is a great match to baked tomatoes, raspberry vinegar and honey.

Serves 4

4 Large Fennel Bulbs, trimmed, split down the middle and washed well
1Tbsp Olive Oil
4 Large Beefsteak Tomatoes, skinned, de-seeded and chopped
1Tbsp Honey
1 Tbsp Raspberry Vinegar
4 Basil Leaves, chopped
Sea Salt and Freshly Ground Pepper

Bring a large pan of salted water to a boil the fennel for 20 minutes.

Refresh the fennel in cold water, then lay in a shallow earthenware baking dish.Brush with olive oil. Scatter the tomatoes over the fennel.

Mix together the honey and vinegar and drizzle over the dish. Sprinkle with basil, salt and pepper. Place the dish in a preheated oven at 400 degree F (200 degree C) and bake for 15 minutes, so that the tomatoes cook to a rich sauce over the fennel. Serve right away.

Cook’s note:
This dish makes an excellent light meal, or pairs wonderfully with roasted chicken or grilled fish such as sea bass or halibut. —Sylvie Ryan, Boise Co-op Culinary Educator


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Foodie Tuesday Special--Sylvie's Elegant Figs with Prosciutto

I created this dish because I love the flavor, texture and subtle sweetness of fresh figs, and it is so easy to make! Dried figs work well too, but nothing compares to the prime freshness of this sexy fruit! I wrapped the figs in prosciutto, but you can easily discard the meat and make this appetizer a delicious vegetarian treat.

Serves 6-8

• 12 fresh Figs
• 5 oz. Chêvre Frais (This is a milder version of goat cheese, much softer and easier to spread)
• 12 slices Prosciutto
• Olive Oil (for this recipe I used the delicious French Mas du Gourgonnier)
• Fig-Infused Balsamic Vinegar (this one is Lucini)
• Toothpicks (Standard size works, but you can also use larger ones depending on the size of the fruit)
• Salt and Freshly Ground Pepper

Cut a small incision on the side of each fig. With a small teaspoon, scoop out enough pulp to create room for the cheese. Reserve the fig pulp.

Mix the cheese and fig pulp in a bowl. Add a pinch of salt and freshly ground pepper to taste.
Scoop the cheese mixture into the figs. Wrap the figs with a slice of prosciutto and use the toothpick to keep it together. It will look like a little purse. Place the wrapped figs on an ungreased baking sheet.

Bake at 400 degrees for about 20 minutes or until the prosciutto is a bit crispy.

To dress it, I like to first create a bed of organic lettuce mix and put the pretty fig purse on top of it. Drizzle on some olive oil and balsamic vinegar, add a little more pepper and VOILA!

-Sylvie Ryan, Boise Co-op Culinary Educator

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