Udon and Mushroom Stir Fry

2 tablespoons oil  
¼ cup dark sesame oil

2 carrots, julienned     ¼ cup chili oil

1 cup onion, thinly sliced   
¼ cup soy sauce

2 cups enokitake mushrooms   
1 teaspoon fish sauce

1 cup shimeji mushrooms

2 cups broccoli, julienned

4 cloves garlic, sliced

1 cup shelled edamame

1 package udon noodles

4 tablespoons roasted, crushed peanuts 

Sauté the onions and carrots on high heat in the cooking oil for about 5 minutes. Add the mushrooms, broccoli, and garlic and cook until all the vegetable are tender, about 5-10 minutes. Add the edamame, chili oil, sesame oil, soy sauce, and fish sauce to the vegetable and turn off the heat. Cook the udon noodles in boil water, according to the package instructions. Drain well and add to the vegetables. Turn the heat back up to medium high and toss well for about five minutes to allow the noodles to soak up some of the liquid. Serve hot with crushed peanuts on top.

Hot Pepper Jelly Baked Brie

1-1/2 cups white vinegar

1 medium sweet red pepper, 
cut into wedges

2/3 cup chopped habanero peppers

6 cups sugar, divided

6 ounces liquid fruit pectin

In a blender puree the vinegar and peppers. Add 2 cups of the sugar and blend well. Pour into a saucepan and stir in the remaining sugar and bring to a boil. Stir in pectin. Return to a rolling boil over high heat. Boil for 2 minutes, stirring constantly. Remove from the heat and skim off foam. Carefully ladle hot mixture into hot sterilized half-jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Seal and store in the fridge once cooled.

Now that you have hot pepper jelly...

1 wheel brie

1 sheet puff pastry

½ cup hot pepper jelly

Preheat the oven to 400 degrees F. On a cookie sheet lay down the puff pastry. Place the cold wheel of brie in the center. Put the pepper jelly on top of the brie. Fold up the edges of the puff pastry to seal at the top without squishing the cheese and jelly. Prick a few air vents in the top and bake according to the puff pastry box instructions or until golden brown. Serve hot with crackers and apples.

Lentil Soup

2 tablespoons bacon grease

1 tablespoon ground coriander

1 tablespoon cumin

2 cups diced onions

1 cup diced celery

1 cup diced carrots

salt and fresh ground pepper

2 tablespoons chopped garlic

8 cups chicken stock

1lb. lentils

2 tablespoons chopped parsley

Sauté the vegetables and spices in the bacon fat for about 10 to 15 minutes. Season with salt and pepper. Add the garlic and continue to cook for 5 minutes. Add the lentils and broth and cook for about a half hour until the lentil are soft and tender. Remove from heat and puree half the soup in a blender or food processor to thicken. Stir in parsley and season to taste. 

Cauliflower Gratin

1 head cauliflower

4 tablespoons butter

1 garlic clove, minced

4 tablespoons flour

1 cup milk

¾ cup grated parmesan 

½ cup grated cheddar 

pinch of fresh nutmeg

salt and pepper to taste

½ cup bread crumbs

4 tablespoons chopped parsley

Cut the cauliflower into small bite size pieces. Lightly blanch the cauliflower in salted water and set aside. In a medium size sauce pot melt the butter with the garlic. Whisk in the flour and cook for about 1-2 minutes. Add the milk and whisk until smooth. On low heat add the cheddar cheese and ½ a cup of the parmesan. Continue to heat and stir until all the cheese is melted into the milk. Add the nutmeg, salt, and pepper to taste. Toss the cauliflower in the cheese sauce and spoon into individual serving dishes. Mix together the remaining parmesan, bread crumbs, and parsley and top each ramekin with the breadcrumb mixture. Bake at 400 degrees F for 15 minuets. Broil for a few minutes to brown the tops and serve warm.

Spicy Garlic Shrimp

8 tablespoons extra virgin olive oil

2 dozen peeled, de-veined tail-on shrimp

8 cloves of garlic

1 teaspoon red pepper flakes

¼ cup chopped peanuts

¼ parsley

½ a lemon

1 baguette

Slice the baguette on a diagonal and toast in the oven until lightly golden brown. In a large pan heat the olive oil to medium high. Rinse the shrimp and pat them dry with a paper towel. Slice the garlic. Add the shrimp, garlic, nuts, and red pepper flakes to the hot oil. Cook the shrimp for about two minutes on each side until pink. There is nothing worse than tough shrimp so don’t over do it. Keep an eye on the garlic so it does not burn. Once the shrimp is cooked move everything to a serving platter and top with parsley and a squeeze of lemon juice. Serve with the bread to soak up the juices. 

Wild Rice and Bean Salad

Salad                                 Dressing

1 cup wild rice                       ½ cup extra virgin olive oil

16 oz. can garbanzo beans,            ½ cup white wine vinegar
drained and rinsed                    1 lemon, juice and zest

½ an onion, minced                    1 small garlic clove grated

½ cup dried apricots, chopped         salt and pepper

½ cup pomegranate seeds

¾ cup almonds chopped

½ cup parsley

Cook the wild rice on the stove in 2 cups of water for about 50 minutes on simmer with a few teaspoons of salt (or according to package instructions). While the rice is cooking, whisk together all the dressing ingredients in a large bowl. Add the hot rice to the bowl so it absorbs some of the dressing. Add the remaining salad ingredients and toss thoroughly. Season to taste. Let the salad marinate for a few hours and serve at room temperature.