Artichoke-Parmesan Sourdough Dressing Yield: Serves 12 (makes 10 cups) Ingredients 1 pound crimini mushrooms, rinsed, ends trimmed, and sliced 3-4 tablespoons butter 1.5 onions, chopped 1 cup chopped celery 4 tablespoons minced garlic About 2 cups chicken broth or homemade stock 1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes, lightly toast in oven 2 jars...
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Praline Pumpkin Pie Recipe and photos with permission by: Deeba Rajpal (Twitter @vindee) of http://www.passionateaboutbaking.com/ I was on Twitter yesterday and saw another blogging friend post a link to this recipe and one simple line . . . “be still my heart.” And when I saw this recipe I thought…. wow, be still MY heart! The Twitter blogging community is so full of talented chefs, home cooks, photographers...
Read MoreCreamy Wild Mushroom SoupRecipe and photos by The Albion River InnMendocino Coast, California www.albionriverinn.com That is the view from my favorite table at the Albion River Inn on the spectacular coast of Mendocino. Need I say more? I‘ll give you a moment to enjoy the view . . . Whenever I return home to Mendocino, I have some rituals that I simply must do. . . Must drink Navarro and Golden Eye wines. ...
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This mushroom croustades recipe is great when you’re throwing a party. They are always such a bit hit… and any leftover duxelle (fancy name for mushroom filling) may be used as a delicious topping for potatoes, eggs or on top of a filet mignon. The “cups” which are often referred to as “croustades” in other recipes and are little bread cases made with round slices of soft white bread that are pressed into...
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Homemade Tom and Jerry Batter (Eggnog) This recipe is a variation of a long lost recipe my mother used to make years ago. Once you have homemade batter you’ll never buy the jared stuff at the store – or commercial Egg Nog. We don’t consider this to be perfected so I encourage you to play with the spices and consistency while making it. My mother used to make this in large batches – place and...
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Sausage, Wild Mushroom and Sourdough Stuffing Every Thanksgiving I make this stuffing. It uses the best ingredients from my Wine Country heritage – wine (of course), sourdough bread, fresh herbs and wild mushrooms! It is simple and can be a bit of “chef’s delight” as each batch is a little different. I never stuff the turkey as I believe it increases cooking time and really doesn’t add to the...
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