Wild Mushroom Crêpes with Sunny Eggs

When we lived in Chicago, one of our favorite weekend traditions in the winter was going to see a movie and then eating at La Creperie. The restaurant was cozy and warm and the food was delicious. This dish brought us back there. 🙂

This wonderful dinner was also reminiscent of the mushroom crêpes that my Mother-in-Law serves on Christmas Eve as part of a traditional multi-course Ukrainian feast. I loved that this version incorporated roasted wild mushrooms- it made them rich with mushroom flavor. Incorporating an egg made them hearty enough to serve for dinner. (This dish really could be served any meal of the day.)

This recipe was adapted from a Food and Wine “staff favorite” recipe contributed by Twin Cities chef Thomas Boemer. I increased the garlic and modified the proportions and method. We ate them with roasted asparagus on the side. Perfect!

I’m sharing my cozy dish at Angie’s Fiesta Friday #215 this week, co-hosted by Laurena@ Life Diet Health and Alex @Turks Who Eat. Enjoy!
Yield: Serves 6

Make the Sauce:

  1. In a medium saucepan (I used a 1.5 quart), melt 1 tablespoon butter over moderate heat.
  2. Whisk in all-purpose flour until combined.
  3. Gradually whisk in 1/2 cup cream and simmer until thickened, about 2 minutes.
  4. Gradually whisk in remaining 1/2 cup cream, nutmeg, and 1/2 cup of the mushroom filling.
  5. Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes.
  6. Transfer to a food processor, blender, or using an immersion blender in the pot, purée until smooth.
  7. Return sauce to pan and season with salt to taste. Keep warm.

Make the Crêpes:

  1. In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth.
  2. Heat a 10-inch nonstick skillet or crêpe pan over moderate heat; brush with melted butter or oil. (I did 2 pans at once.)
  3. Add about 1/4 cup of the batter, about one-sixth, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes.
  4. Using a spatula, flip crêpe; reduce heat to moderately low.
  5. Arrange about one-sixth of the remaining mushroom sauce in a ring on crêpe, about 4 large spoonfuls, and immediately crack 
1 egg in center of ring. Lift the ring and allow the egg white to spread around the crêpe.
  6. Cook until egg white is set and yolk is still runny, about 3 minutes.
  7. Top with a few mesclun leaves. Drizzle with one-sixth of the roasted mushroom filling, mushroom sauce, and garnish with thyme, salt, and pepper. Transfer to a plate.
  8. Repeat procedure to make 5 more crepes. Serve immediately.

One Year Ago: Buckwheat Popovers

Two Years Ago: Pear Clafoutis

Three Years Ago: Vanilla-Bean Sablés and Viennese Sablés

Four Years Ago: Bread Machine Brioche

Five Years Ago: Asparagus Gruyère Tart


Stuffed Shells with Marinara

I was immediately drawn to the photo of this dish when I first spotted it in Bon Appétit magazine because it looked incredibly saucy. Maybe my expectations were too high regarding the amount of sauce, but next time I may even make 1.5 times the amount. It’s all about the sauce! 🙂

This classic marinara sauce was described as “the little black dress of Italian-American cooking.” This version, as well as the stuffed shells recipe, is from Palizzi Social Club in Philadelphia, PA, via Bon Appétit. The magazine rated it one of the Best New Restaurants in America in 2017 (#4). Quite an endorsement!

Yield: 8 servings

For the Classic Marinara Sauce:

  • ¼ cup olive oil
  • 1 small onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 2 sprigs basil
  • 2 28-ounce cans whole peeled tomatoes (I used San Marzano tomatoes)
  • coarse salt and freshly ground pepper
  1. Heat oil in a medium heavy pot over medium. Cook onion, stirring occasionally, until very soft, 8–10 minutes.
  2. Add garlic and cook, stirring occasionally, until very soft, about 5 minutes; stir in basil.
  3. Add tomatoes, crushing with your hands as you go; season with salt and pepper and bring to a simmer.
  4. Reduce heat; simmer gently, stirring occasionally, until sauce is thick, about 1 hour.
  5. Season with salt and pepper. Let cool.

Note: Sauce can be made 1 week ahead. Cover and chill, or freeze up to 3 months.

To Complete the Dish:
  • 12 ounces jumbo pasta shells
  • coarse salt
  • 2 large egg yolks
  • 1 large egg
  • 2 cups whole-milk fresh ricotta
  • 3 ounces Parmesan, finely grated, plus more for serving
  • ¼ cup finely chopped parsley
  • 8 ounces low-moisture mozzarella, coarsely grated, divided
  • freshly ground black pepper
  • 3 cups Classic Marinara Sauce, recipe above, divided
  • dried oregano and olive oil, for serving, as desired
  1. Preheat oven to 375°, preferably on convection.
  2. Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente; drain. (I cooked mine for 9 minutes.) Run under cold water to stop the cooking and drain again. Place noodles on a rimmed baking sheet.
  3. Lightly whisk egg yolks and egg in a large bowl.
  4. Stir in ricotta, Parmesan, parsley, and 1½ cups mozzarella; season with salt and pepper.
  5. Transfer filling to a large resealable plastic bag.
  6. Spread 1½ cups marinara sauce in a 13×9″ baking dish.
  7. Snip off 1 end of plastic bag and, working one at a time, squeeze filling into shells. I returned them to the rimmed baking sheet to make sure the filling was evenly distributed before placing the shells into the baking dish.
  8. Arranging the filled shells in a single layer in the prepared baking dish.
  9. Top with remaining 1½ cups marinara sauce and remaining 1/2 cup mozzarella.
  10. Cover pan tightly with foil and bake shells until sauce is bubbling throughout, 35–40 minutes. Let rest 5 minutes.
  11. Carefully move rack to top of oven and heat broiler.
  12. Uncover pasta and broil until lightly browned on top, about 2 minutes.
  13. Sprinkle with oregano and more Parmesan and drizzle with oil, if desired.

Note: Pasta can be baked 3 days ahead. Let cool; cover and chill. Reheat, covered, at 375°.

One Year Ago: Bucatini with Lemony Carbonara

Two Years Ago: Shepherd’s Chicken Pot Pie

Three Years Ago: Baked Spaghetti & Mozzarella

Four Years Ago: Chicken, Spinach, & Mushroom Casserole with Parmesan Croutons

Five Years Ago:

Cheesy Baked Pasta with Cauliflower & Tomatoes

I have a couple family friendly comfort food pasta casseroles to share. In my house, this type of dish always seems to be the perfect meal in cold weather.

We recently enjoyed this one on a snowy evening- eating by candlelight. I thanked my lucky stars that it had finished baking before our power went out… hence the candlelight! 😉

This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I used diced tomatoes and substituted fontina for provolone. I suppose half and half could be substituted for some (or all) of the heavy cream, but I went for the full indulgence on this (dark and cold) occasion.

  • 1 pound pasta, such as medium shell or tube pasta (I used Capunti pasta)
  • 1 14-ounce can diced tomatoes
  • 8 ounces low-moisture whole-milk mozzarella, coarsely grated
  • 4 ounces fontina, coarsely grated
  • 2 ounces extra sharp cheddar, coarsely grated
  • 2 ounces Parmesan, finely grated
  • 1½ cups heavy cream
  • coarse salt and freshly ground black pepper
  • ½ head of cauliflower, coarsely chopped
  • room-temperature butter or nonstick cooking oil spray (for pan)
  • fresh herbs such as thyme, basil, or parsley, for garnish, optional
  1. Preheat oven to 350°, preferably on convection.
  2. Cook pasta in a large pot of boiling salted water until about halfway cooked (it needs to be very firm at this stage so that it doesn’t overcook when baked). Drain, reserving ½ cup pasta cooking liquid, and run under cold water to stop the cooking. Drain well.
  3. Combine mozzarella, fontina, cheddar, Parmesan, cream, diced tomatoes, and reserved ½ cup pasta cooking liquid in a large bowl; mix to combine. Season generously with salt and pepper.
  4. Add cauliflower and cooked pasta and toss to coat.
  5. Grease a 3-qt. or 13x9x2″ baking dish with butter or cooking oil spray.
  6. Scrape in pasta mixture and spread out into an even layer.
  7. Cover dish tightly with foil and bake pasta until hot throughout and steaming when foil is lifted, 20–25 minutes.
  8. Remove foil and increase oven temperature to 425◦, preferably on convection.
  9. Continue to bake pasta until sauce is bubbling and top is browned and crunchy in spots, 20–30 minutes.
  10. Let cool slightly before serving. Garnish with fresh herbs, as desired.

Note: Pasta can be assembled 2 days ahead. Cover and chill until ready to bake.

One Year Ago: Vegetable Shepherd’s Pie

Two Years Ago: Oscar Night Waffles

Three Years Ago: Chicken Parmesan with Chicken Thighs

Four Years Ago: Chicken, Shrimp, & Clam Jambalaya

Five Years Ago:


Wide Green Noodles with Cauliflower & Mustard-Shallot Butter

I have to share this dish because it was a reminder of an important lesson: Not every dish will be a complete success. It’s the risk taken when trying new recipes- even if they are from a trusted resource.

I am also sharing this dish because I think it can be rescued! I have updated the recipe below. The fresh pasta was lovely, with wonderful color and texture, so that portion of the dish has remained untouched. The mustard-shallot butter was overwhelmingly potent in the finished dish, so the proportions have been modified; I reduced the mustard and shallots by at least one-half.

This dish was so pretty and loaded with wonderful flavors! I was really disappointed that it wasn’t as delicious as it sounded or looked. Especially because it was particularly time-consuming to prepare. 😦 This recipe was adapted from The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison with Edward Espé Brown.

Yield: Serves 2 to 4

For the Fresh Herb Pasta:

  • 1 cup loosely packed herb leaves (I used a mixture of basil and parsley)
  • 1 cup unbleached all-purpose flour
  • large pinch coarse salt
  • 1 large egg, lightly beaten
  • 1 tsp olive oil
  • water, as needed

To Complete the Dish:

  • 1 recipe Fresh Herb Pasta, about 7 oz (recipe above)
  • 7 T unsalted butter, room temperature, divided
  • 1 T strong Dijon mustard
  • 1 large shallot, finely diced
  • 2 cloves garlic, minced
  • 2 tsp balsamic vinegar, or more, to taste
  • large handful of arugula, roughly chopped
  • 1 cup bread crumbs
  • 2 sun-dried tomatoes, cut into small pieces
  • 4 cups cauliflower, broccoli, and/or romanesco cauliflower florets, cut into small pieces
  • thin strip lemon peel, very finely slivered
  • coarse salt and freshly ground black pepper, to taste
  • freshly grated Parmesan, for garnish

To Make the Fresh Herb Pasta:

  1. Wash the herbs and dry them as thoroughly as possible.
  2. Chop them very finely, I used a mini-food processor, and measure out no more than 3 T.
  3. Combine the herbs with the flour and salt.
  4. Add the egg and the oil, and combine until distributed throughout.
  5. Press together to form a dough. If it is too dry, add drops of water, a few at a time, to moisten it and help it come together. (I used 2-3 tsp of additional water.)
  6. Turn the dough out onto a counter- I put it onto a piece of plastic wrap. Form into a ball.
  7. Knead the dough for about 10 minutes, until it feels smooth and supple. (I added a little bit more water while kneading as well.)
  8. Wrap tightly in plastic wrap and set it aside to rest for at least 30 minutes, preferably for one hour.
  9. Roll the dough through the pasta machine, starting at the widest setting, and reducing until desired thickness is achieved. ‘(I rolled mine out to level 6.)
  10. Cut the strips into desired noodle length, typically 12-inches. Then cut the dough into 1/2-inch wide noodles. (I actually chose to cut mine crosswise into shorter 1/2-inch wide noodles.)
  11. Dust with semolina flour or flour, cover with plastic wrap, and set aside.

To Finish the Dish:

  1. Bring a large pot of water to a boil.
  2. Cream 4 T of the butter with the mustard, shallot, garlic, vinegar, and arugula. (This can be done ahead of time, covered, and set aside until needed.)
  3. Melt the remaining 3 T butter in a small frying pan, add the bread crumbs, and fry them until they are crisp and browned.
  4. When you are ready to cook the pasta, salt the boiling water.
  5. Melt the mustard butter over a low flame and cook to soften the shallots. Add 1/2 cup pasta water and the sun-dried tomatoes.
  6. Steam the cauliflower and/or broccoli in the microwave for 3 to 4 minutes, until tender. Alternatively, the cauliflower and/or broccoli can be dropped into the boiling pasta water, returned to a boil, and cooked for about 1 minute, until tender.
  7. Add the cooked cauliflower and/or broccoli to the butter.
  8. Next, cook the pasta for about 2 to 3 minutes, until al dente. Add it to the butter.
  9. Add the sliced lemon zest to the butter.
  10. Toss well with tongs, season with salt and pepper.
  11. Serve garnished with the bread crumbs and freshly grated Parmesan.

One Year Ago: Garlicky Spaghetti with Mixed Greens

Two Years Ago: Tropical Carrot, Turmeric, & Ginger Smoothie

Three Years Ago: Spinach-Potato Soup

Four Years Ago: Creamy Mushroom Pappardelle

Five Years Ago:


Layered Eggplant & Polenta Casserole

The plus side (supposedly!) of the original recipe for this dish from Martha Stewart was that it was a vegetarian casserole without cheese. After seeing an adaptation on Kirkley Crossing, I added fresh mozzarella. :/ Cheese makes everything better! I added fresh spinach too.

I made the polenta but did use jarred marinara as a shortcut. We enjoyed it with a green salad. Cheesy vegetarian casseroles are perfect comfort food in cold weather!

Yield: Serves 6

For the Polenta:

  • 4 cups chicken stock
  • 1/2 tsp coarse salt
  • 1/4 to 1/2 tsp freshly ground black pepper, to taste
  • 1 cup polenta or coarse yellow cornmeal (not quick cooking)
  1. Mix one cup of liquid with the cornmeal and stir. This prevents the cornmeal from lumping when added to the boiling liquid.
  2. Bring the remaining stock to a boil in a 3 or 4 quart sauce pot and add the salt and pepper.
  3. To the boiling stock, pour the cornmeal slurry in a steady stream, stirring constantly until completely added.
  4. Simmer over low heat, stirring often, until done, about 30 to 40 minutes. When done, polenta will pull away from the sides of the pot and will be soft in texture.
  5. Remove the pot from the heat and finish as desired. Adjust the consistency with additional stock or water, if necessary. Season with salt and pepper, to taste.
  6. Pour onto a greased half-sheet pan and refrigerated until cool and firm. (I coated the sheet pan with cooking oil spray.)

For the Layered Eggplant & Polenta Casserole:

  • 24 oz jar (3 cups) marinara sauce (I used Trader Joe’s Italian Marinara Sauce with Barolo Wine- delicious!)
  • 1 batch Polenta (recipe above)
  • 2 large handfuls organic baby spinach, coarsely chopped
  • 2 T extra virgin olive oil, or more if necessary
  • coarse salt
  • 1 medium eggplant, preferably organic, sliced into 1/4-inch rounds
  • 1 pound (16 oz) fresh mozzarella cheese, sliced into 1/4-inch rounds

  1. Heat oven to 400 degrees, preferably on convection.
  2. Preheat a 12-inch cast iron skillet over medium heat.
  3. Slice polenta into squares about 1/2 inch thick. (I cut mine into 24 pieces.) Brush lightly with olive oil. Place in the skillet until lightly browned. Flip over and repeat. Transfer to a plate.
  4. Brush eggplant slices with olive oil and sprinkle with salt. Place in the skillet until nicely browned, flip over and repeat. Transfer to a plate.
  5. Spoon about 1/2 cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly. Arrange eggplant slices snugly in a single layer. (I used 9 slices per layer.)
  6. Top each round with a sprinkling of spinach (1 large handful) and a slice of mozzarella cheese.
  7. Top with a layer of polenta.
  8. Spoon about 3/4 to 1 cup tomato sauce over the top. Repeat with another layer of eggplant, spinach, cheese, and polenta. Finish by dotting with remaining tomato sauce.
  9. Cover with foil; place baking dish on a rimmed baking sheet and bake until bubbling and juicy, about 45 minutes.
  10. Remove foil; place on upper rack in the oven and continue baking until sauce is lightly caramelized and eggplant is tender, about 15 minutes more.
  11. Remove from oven; let cool slightly, and serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:


Pasta al Forno with Asparagus and Chard

This dish was the first-runner up for Valentine’s Day dinner. It was a Valentine’s Day bonus that I made it in addition to our celebratory biscuit-topped Chicken Pot Pie. Right? Why choose when you can have both? 🙂

This recipe was adapted from The Sullivan Street Bakery Cookbook by Jim Lahey. I increased the amount of vegetables, modified the baking temperature, and incorporated the garlic used to make the garlic oil. We could eat some sort of cheesy, veggie pasta every night of the week. Great!

Yield: Serves 6 to 8

For the Béchamel:

  • 5 T (70 g) unsalted butter
  • 2 T (20 g) all-purpose flour
  • 3 cups (650 g) whole milk
  • 1/4 tsp (2 g) fine sea salt
  • 1/4 tsp (1 g) freshly grated nutmeg

For the Pasta:

  • 2 T (24 g) coarse salt
  • 1 pound (454 g) penne or rigatoni
  • 1 bunch Swiss chard (about 1/2 to 3/4 pound), large stems removed, cut into 1-inch ribbons
  • 1 bunch thin asparagus (about 1/2 to 3/4 pound), cut into 1-inch pieces
  • 2 T (30 g) extra virgin olive oil
  • 6 cloves of garlic, roughly chopped
  • 1 batch béchamel, about 3 cups (recipe above)
  • 1 1/2 cups (130 g) grated Parmigiano-Reggiano cheese

To Make the Béchamel:

  1. Melt the butter in a medium saucepan over medium-high heat.
  2. Whisk in the flour and cook, whisking constantly, until the flour is a light butterscotch color, about 2 minutes.
  3. Add the milk in a slow, steady stream, whisking continuously to keep lumps from forming.
  4. Continue to whisk and cook for 5 minutes or until the sauce thickens and has the consistency of heavy cream.
  5. Pour the sauce into a bowl to cool.

To Finish the Dish:

  1. Bring 6 quarts of water to a boil, add the salt, and cook the pasta according to the package directions for al dente.
  2. Drain the pasta well and spread it out over the surface of a rimmed baking sheet.
  3. Heat the oven to 475, preferably on convection.
  4. Steam the chard and asparagus for 4 minutes, or until tender. Lightly season with salt and pepper.
  5. Heat the olive oil in a small skillet over medium-high heat, add the garlic, and cook for a minute or so, until it begins to sizzle. Lower the heat and continue to cook for another 3-4 minutes, until the garlic is lightly browned. Remove from the heat and set aside.
  6. Brush the inside of a 9 x 13-inch casserole dish with some of the garlic oil.
  7. In the pot that was used to cook the pasta, combine the cooled pasta, the garlic oil (including the garlic, if desired), the béchamel, half of the grated cheese, the steamed asparagus and chard. Stir until well incorporated.
  8. Pour the mixture into the prepared casserole dish and top with remaining cheese.
  9. Bake for 15 to 20 minutes, or until the pasta begins to brown on top.

One Year Ago: Flattened Chicken Thighs with Roasted Lemon Slices

Two Years Ago: Meera Sodha’s Chicken Curry

Four Years Ago:

Five Years Ago:


Italian Potato-Pasta Soup with Greens

My husband is not partial to brothy soups. Making this one required some convincing, but I was able to win him over by the inclusion of pasta and potatoes. By the way, he loved it. 🙂

This wonderful soup recipe was adapted from The New York Times, contributed by David Tanis. I increased the onions, garlic, and kale, and added fresh lemon juice. I also used my homemade turkey stock. We ate it with a green salad, of course, and sliced sourdough baguette. It was surprisingly filling! Absolutely delicious too.

  • 3 tablespoons extra-virgin olive oil, more for garnish
  • 2 cups+ diced onion (I used 1 1/2 large onions)
  • 1 cup diced carrot
  • 1 cup diced fennel or celery
  • coarse salt and freshly ground black pepper
  • 1 bay leaf
  • 1 large thyme sprig or 1/2 tsp dried thyme
  • 5 large garlic cloves, minced
  • 2 teaspoons paprika
  • 2 tablespoons tomato paste
  • parmesan rind, optional
  • 3 quarts/12 cups chicken broth, vegetable broth or water (I used  2 quarts of homemade turkey stock and 1 quart of chicken stock)
  • 2 pounds medium-size starchy potatoes, such as Yukon Golds or russets, peeled (if desired) and cut in 1-inch chunks (I skipped peeling the potatoes)
  • 6 to 8 ounces kale or chard, stems removed, leaves sliced across into 1/2-inch ribbons (about 6-7 cups total)
  • ½ pound dried pennette, orecchiette or other small pasta
  • juice of 1 lemon
  • 1 tablespoon finely chopped fresh rosemary or marjoram, for garnish
  • freshly grated Parmesan cheese, for garnish
  1. In a large, heavy soup pot or Dutch oven, heat the 3 tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and fennel, stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes. Adjust the heat to prevent vegetables from browning or scorching.
  2. Stir in bay leaf, thyme sprig, garlic, paprika tomato paste, and parmesan rind (if using), and cook, stirring, 1 minute. Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste and adjust the seasonings.
  3. Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)
  4. Add the fresh lemon juice and stir to incorporate.
  5. Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil, if desired. Pass extra Parmesan at the table.

Note: If making ahead of time, do not add the pasta until reheating.

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