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


Panko-Crusted Roast Chicken Thighs with Mustard & Thyme

This is a superstar weeknight dinner. I already know that I’m going to make it a million times. 😉 The preparation is actually very similar to my favorite weeknight salmon recipe.

This recipe was adapted from Bon Appétit, contributed by Jenny Rosenstrach. I used boneless, skinless chicken thighs instead of bone-in, and adapted the cooking temperature, method, as well as the cooking time. I roasted the chicken over sliced rainbow carrots and also roasted potatoes and asparagus on separate sheet pans in the same oven. Wonderful!

  • ¾ cup panko breadcrumbs
  • 4 tablespoons unsalted butter, room temperature
  • ¼ cup Dijon mustard
  • 2 tablespoons thyme leaves, plus 6 sprigs
  • 10 boneless, skinless chicken thighs, patted dry
  • coarse salt and freshly ground pepper
  • 2 pounds medium carrots, scrubbed, cut into 4-inch pieces, halved lengthwise if thick (I used rainbow carrots)
  • 2-3 tablespoons extra-virgin olive oil
  • 2 pounds tiny gold potatoes, optional
  • 2 pounds asparagus, optional
  1. Place a rack in highest position in oven; preheat to 425°, preferably on convection roast.
  2. Place carrots on a parchment paper-lined rimmed baking sheet. Toss with olive oil, salt and pepper. Add the thyme sprigs and roast for 15 to 20 minutes; remove from oven and set aside. (At this point, I also began roasting the potatoes on a separate sheet pan, for about 30 minutes.)
  3. Place panko in a shallow bowl.
  4. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy).
  5. Season chicken thighs on both sides with salt and pepper. Arrange “skin side up” over the partially roasted carrots on the rimmed baking sheet.
  6. Smear mustard-butter all over the top of the thighs.
  7. Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet, on top of the carrots, with the breadcrumbs facing up.
  8. Roast until carrots are tender and chicken is cooked though, 20-25 minutes. (I cooked the chicken to an internal temperature of 165 degrees.) (At this point, I also roasted the asparagus on a separate sheet pan, for about 15 minutes.)
  9. Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes.
  10. Transfer to a platter and pour pan juices over top, as desired.
Two Years Ago: Chicken Meunière
Three Years Ago: Chicken with Mustard
Five Years Ago: Chicken in Tomatoes

Baked Shrimp Risotto with Pesto

We’ve had a touch of spring for a couple of days in Long Island. It has been SO sunny, warm and nice. 🙂 It made me think of this dish because the pesto and lemon gave it a lot of brightness. Fortunately, I freeze giant cubes of freshly made pesto made after my final summer basil harvest.

This recipe was adapted from Food and Wine, contributed by Kay Chun. I added shallots and onions and increased the stock, garlic and the amount of lemon juice. The original recipe doesn’t incorporate white wine, and the dish was lovely without it, but I may consider adding some for extra flavor next time. I also used uncooked shrimp; it cooked very quickly in the hot risotto.

Even though I love making risotto in my pressure cooker, I’m not sure why making risotto on the stove is even necessary when it’s so simple to prepare in the oven! This dish was beyond easy to make, quick, and really delicious.

  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot
  • 1/2 large yellow onion, finely diced
  • 7 garlic cloves, sliced
  • 1 cup arborio rice
  • 4 cups low-sodium chicken broth
  • 1/2 to 1 cup of white wine, optional
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 24 shelled shrimp (I used 1 pound of 21-25 count shrimp)
  • 1 tablespoon unsalted butter
  • fresh lemon juice from 1/2 lemon
  • coarse salt
  • pesto sauce, for serving (I used one giant cube of basil pesto, about 2-3 T)
  1. Preheat the oven to 400°, preferably on convection.
  2. In an enameled medium cast-iron casserole or pan with a lid, heat the olive oil.
  3. Add the shallots and onion, and cook until soft but not brown.
  4. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes.
  5. Stir in the broth and bring to a boil.
  6. Cover and bake for about 20 to 22 minutes, until the rice is tender.
  7. Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. (The shrimp is cooked when it becomes fully pink.)
  8. Serve drizzled or mixed with pesto. Garnish with cheese.

One Year Ago: Chicken & Sausage Jambalaya

Two Years Ago: Classic Shrimp & Grits

Three Years Ago: Greek Red Lentil Soup

Four Years Ago:

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:

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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:

Chicken Pot Pie with Drop Biscuit Topping

This chicken pot pie was really elevated by the inclusion of fresh herbs. Even the biscuits had arugula in them. I loved it!

This was our Valentine’s Day dinner. ❤ The recipe was adapted from My Paris Kitchen, by David Lebovitz. I increased the amount of onions, garlic, peas, and chicken. I also used arugula instead of watercress in the biscuits.

I chose the “Americanized” version of his Chicken Pot Parmentier by using the biscuit topping rather than the potato topping. According to Lebovitz, the fresh tarragon in the filling still makes this dish decidedly French. Fancy comfort food. 🙂

Yield: Serves 6 to 8

For the Chicken Filling:

  • 4 cups (1 quart/1 liter) chicken stock (I used my homemade turkey stock)
  • 3 carrots, peeled and diced
  • 2 ribs celery, diced
  • 25 peeled pearl onions (I used frozen pearl onions, thawed)
  • 6 T (3 oz/85 g) unsalted butter
  • 6 T (60 g) all-purpose flour
  • 2 cloves of garlic, peeled and minced
  • 2 T dry white wine
  • 4 to 5 cups shredded or diced cooked chicken (I used rotisserie chicken meat)
  • 1 1/2 cups frozen peas or shelled fava beans, thawed
  • 2 T finely chopped fresh tarragon
  • 2 T finely chopped fresh flat-leaf parsley
  • 1 tsp coarse salt, plus more as needed
  • 1/2 tsp freshly ground black pepper

For the Drop Biscuit Topping:

  • 2 cups (280 g) all-purpose flour
  • 1/2 tsp coarse salt
  • 3/4 tsp freshly ground black pepper
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 8 T (4 oz/115 g) unsalted butter, chilled and cubed
  • 1/2 cup packed (50 g) finely chopped arugula or watercress
  • 1 cup (250 ml) buttermilk

To Make the Chicken Filling:

  1. Heat the stock in a saucepan over medium heat with the carrots, celery, and onions. Let simmer until the vegetables are almost tender, about 10 to 15 minutes. Turn off the heat and set aside.
  2. Melt the butter in a large pot or Dutch oven over medium heat. Stir in the flour, and cook, stirring constantly, for 2 minutes.
  3. Whisk a few ladlefuls of the warm stock into the flour mixture, which will appear lumpy at first but will smooth out as you go. Gradually add all the stock, including the vegetables, stirring as you go.
  4. Cook for about 9 minutes, until thickened.
  5. Add the garlic and wine and cook for 1 additional minute.
  6. Remove the pot from the heat and stir in the chicken, peas, tarragon, parsley, salt and pepper. Taste and adjust seasoning, if necessary.
  7. Transfer the mixture to a shallow 2 1/2 to 3 quart baking dish. Set the baking dish on a rimmed baking sheet to catch any drippings.
  8. Preheat the oven to 400 degrees, preferably on convection.

To Make the Drop Biscuit Topping:

  1. In a large bowl, whisk the flour, salt, pepper, baking soda, and baking powder to combine.
  2. Add the butter and, using a pastry cutter, combine until the butter is broken into pea-size pieces.
  3. Add the arugula, and then the buttermilk, mixing just until the dough holds together.
  4. Using a spring-loaded cookie scoop, distribute the dough evenly over the chicken filling. (I made 3 rows of 6 biscuits.)

To Finish:

  1. Bake the chicken potpie for 25 to 30 minutes, or until the topping is deep golden brown and the filling is bubbling and hot.

One Year Ago: Chicken Stew with Biscuits

Two Years Ago: Fried Chicken Thighs & Cheesy Grits

Four Years Ago: Fried Chicken Biscuits

Five Years Ago: Slow Cooker Barbecue Pulled Pork and Popovers

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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