mushroom duo.

I decided to get cozy tonight with a warm latte and Food & Wine's "Chef Recipes Made Easy" and came across some wonderful mushroom-infused recipes that I wanted to share as we are well into fall now - the perfect time to start cooking with this deliciously hearty, earthy ingredient.  Here are a couple of easy, yet elegant ways to use the tasty little morsel that is the mushroom.  The first is a delicious hors d'oeurve created by renowned Chef, Daniel Boulud (a guarantee that it's amazing!) - Warm Camembert with Wild Mushroom Fricassee - the perfect alternative to the over-used baked brie.  This creamy, French cow's milk cheese is divine when warm and gooey. Paired with the rich sauteed mushrooms, crunchy walnuts and toasted baguette, this dish is the perfect party accompaniment to warm up your guests this season. Serve with a light, fruitier red for great balance.

The second dish is equally comforting for a chilly fall evening dinner party - Gnocchi with Wild Mushrooms - created by Chef Andrew Carmellini of Locanda Verde in NYC. Utilizing store-bought gnocchi makes for easy prep, while cooking in a rich stock and topping with fresh Parmesan cheese and truffle oil makes for a truly decadent treat.  Serve with a creamy Sicilian white or light red. Bon Appetit!

Warm Camembert with Wild Mushroom Fricasse

Gnocchi with Wild Mushrooms



All images courtesy of Food & Wine.

a taste of fall.

There's nothing better than going apple picking in the fall with a nice treat of apple cider donuts and hot, steamy cider to warm up after a chilly day.  I made homemade donuts once with my family and have been wanting to try them again, but this time infused with some of my favorite fall flavors.  Here are some great recipes for classic apple cider donuts (from one of my favorite food blogs, Smitten Kitchen), as well as little pumpkin drop donuts.  Pair either choice with fresh mulled apple cider for a comforting combo full of delightful fall flavors!

 

Pumpkin Drop Donuts

Photo and recipe courtesy of Lara Ferroni

 

Warm Mulled Cider

Photo and recipe courtesy of Real Simple

fall flatbreads.

Flatbreads are the perfect way to take the typical pizza concept and turn it up a notch.  Not only is the super-thin crust delicious and lighter than the traditional italian recipe, but it's an easy canvas to create a variety of exceptional recipes with unique flavor profiles.  A flatbread is the perfect menu item to alter based on seasonal ingredients - it's versatile enough to cut into neat little squares for cocktails or to simply sit alongside a steamy cup of soup for those chilly days in.  All you need is a bag of pre-made pizza dough (traditional white, whole wheat or herb all work great) and any ingredients that strike your fancy. Roll the dough out very thin (about 1/8-1/4") - I like to make it into a rectangle so I can cut it into squares. Layer on quality ingredients for the perfect bite; then, following the baking directions for the dough, bake on a sheet pan until golden brown and crispy  (or roll out in a circle and use a pizza stone). Here's a lovely recipe from Martha Stewart for a Mint, Feta and Lamb version, or try these other great flavor combinations I've tried in the past:

image and recipe courtesy of Martha Stewart.

Other delicious flavor combinations:

Caramelized Onion + Prosciutto + Fontina

Basil Pesto + Grilled Shrimp + Roasted Garlic + Mozzarella

Mushroom + Thyme + Gruyere

Goat Cheese + Fig + Prosciutto

Pesto + Chicken + Artichoke + Parmesan

Tomato + Ricotta + Basil + Fresh Mozzarella

The flatbreads only take about 10 minutes to cook and can be served at room temperature, so they are the perfect pick-up bites to serve at a party.  Experiment with different sauces, cheeses, and other fresh, seasonal ingredients to find your favorite combination!