Dinner Chez Moi - Page 285

This is one of the menus from the cook book that Connor gave me for Christmas. It includes Mushroom Caps, Parmesan Salmon, Sauteed Carrots & Honey Hearts. This was quite a simple menu to prepare. I made it on a Friday night and it took no more than an hour. The Mushroom caps were tasty but nothing to write home about. The salmon and carrots were delicious and the honey hearts a lovely sweet dessert which I plan to make again for Valentines Day.


Mushroom Caps

8 ounces cremini mushrooms, stems removed
a drizzle of olive oil
salt and pepper
handful of finely chopped parsley
a few drops of truffle oil
zest of 1 lemon
squirt of lemon juice
approx. 2 tablespoons fresh goat cheese
24 baked aperitif shells.

Heat oven to 400 degrees. Spread mushrooms on a baking sheet. Toss with a drizzle of olive oil and season with salt and pepper. Roast to intensify their taste somewhat, about 10 minutes.
Finely chop. Toss with parsley, a few drops of truffle oil, some lemon zest and a squeeze of lemon juice. Check the seasonings.

Put a tiny pinch of goat cheese in the bottom of each shell and top with the mushrooms. Serve.




Parmesan Crusted Salmon

6 skinless fillets, 5 oz each
salt and pepper
3 oz fresh white bread crumbs or panko
2 oz finely grated Parmesan
handful of finely chopped parsley
1/3 cup melted butter

Heat oven to 400 degrees. Lightly oil a baking sheet and lay the salmon on it. Season with salt and pepper. Combine the bread crumbs, cheese and parsley and pack on top of the salmon. drizzle the melted butter evenly over top. Bake until the salmon is just cooked, about 8 minutes.

Sauteed Carrots

2 pounds carrots
1/4 cup butter
salt and pepper

Slice the carrots into coins. Melt the butter in a saute pan over medium heat. Add the carrots, season with salt and pepper, and cook, stirring occasionally, until golden on all sides and tender in the middle, about 15 minutes, depending on their thickness.




Honey Hearts

3/4 cups + 2 tablespoons butter, slightly softened
3/4 cups + 2 tablespoons sugar
3 tablespoons honey
1 teaspoon cinnamon
1 1/4 teaspoons baking powder
2 cups flour

Heat the oven to 350 degrees. Lightly grease a baking sheet. cream the butter and sugar together until smooth. Add the honey and stir until thoroughly combined. Mix the cinnamon and baking powder into the flour, then work into the butter mixture until you have a smooth dough. Divide into 2 balls

Working in batches, on a lightly floured surface roll out the dough about a 1/4 inch thick. Cut into hearts with a cookie cutter and arrange on the baking sheet. Bake until the cookies turn a dark gingery colour, about 10 minutes. Carefully ( because they are soft and delicate when still hot) transfer to racks to cool. They quickly harden. Store in an airtight container.