I don't remember where I first encountered this recipe; the first time
I made them I served them over buttered pappardelle noodles. Mushrooms are a favorite at home, so Mushrooms Berkeley make recurring appearences. - Raymond
I quote the cookbook Vegetarian Epicure: "The mushrooms and peppers will be very dark and evil looking, but irresistible in flavor and aroma." So true. In my opinion, there is no better side for a good steak.
1 lb fresh mushrooms
2 medium bell peppers
1⁄2 cup butter
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1⁄2 cup brown sugar
3⁄4 cup mellow red table wine
Whole Roasted Cauliflower
An head of cauliflower can be a wholesome meal or a great side. The garlic herb butter and cauliflower create an earthy and savory dish sure to please. - Raymond
1/4 cup butter, softened
1 tbsp chopped fresh dill
1 tbsp chopped fresh rosemary
1 clove garlic, minced
1 tsp grated lemon zest
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp ground white pepper
1 large head cauliflower, leaves and stem trimmed
Cacciatore means hunter, chasseur in French, and cazador in Spanish; the very name evokes heartiness. This is the type of dish that is stick to your ribs goodness. It was once considered peasant food for the hard working class and originated in the Tuscan area of Italy around the Renaissance. I use a Dutch Oven when making this dish but any heavy pot with an oven-safe heavy lid works. Enjoy, this is one of my favorite dishes and is always hit with company. - Raymond
1 whole chicken, quartered
freshly ground black pepper
8 bay leaves
2 sprigs fresh rosemary
3 cloves garlic , peeled (1 crushed, 2 sliced)
½ bottle Chianti
flour, for dusting
extra virgin olive oil
6 anchovy fillets
1 handful green or black olives, pitted
2 14 oz cans of plum tomatoes
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Old Country Lentils
The weather in Southern California at the moment is rather pleasant for my taste-- 67 degrees, cloudy with soft showers here and there. Perfect weather for staying in with a good book and a bowl of soup.
Lens Culinaris is a type of small legume named for its lens-shaped appearance. Lentils originated in India but today it is found virtually the world over. It is a staple legume in Indian and vegetarian cuisines. Iberian and Mediterranean cuisine also favor it.
There are many variations of this iron rich legume. Lentils contain an abundance of protein, dietary fiber and B1 Vitamins. In short, not only are they delicious, but also extremely good for one.
This is my variation on my mother's Old Country Lentils. - Raymond
1 lb Lentils
1/3c Wild Rice
8 c Hot water
1 Tbsp Chicken Bouillon
1/4 Tsp of each of the following:
2 Bay Leaves
1/3 c of each of the following vegetables:
4 oz Bacon or medium thick Serrano Ham
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