Mushrooms In A Lemon Butter Sauce (a la Bordelaise)

This is a simple but amazing appetizer to make and enjoy on your deck this summer. I use the brown and white button mushrooms (the really nice large size) but you can use whatever mushrooms you like. Try to avoid the tiny ones for fear you would over cook them.

  • 1 lb. mushrooms
  • 1/4 cup butter
  • 1/2 tsp. lemon zest
  • 2 tsp. freshly squeezed lemon juice
  • 3 tbsp. olive oil
  • 2 tbsp. finely minced shallot
  • 1/2 tsp. minced garlic
  • pinch of salt
  • pinch of pepper
  • 2 tbsp. fresh parsley, finely chopped
  • Artisanal bread, toasted

To begin, brush the mushrooms to remove any debris, remove the stems and cut each mushroom in as equal a size as you can and set aside.

In a large frypan, melt together the butter, lemon zest and juice. Stir in the mushrooms and toss them in the pan to coat. Cover and let cook for about 5 minutes. Remove the lid and add the olive oil. Increase the heat and cook for about 2 minutes.

Reduce the heat to low and cook, stirring occasionally, for about 15 minutes. Stir in the shallot, garlic salt and pepper and cook for about 4-5 minutes until they become tender and have softened.

Remove from the heat, add the salt and pepper. Toast your bread and sprinkle the mushrooms with the chopped parsley leaves. Enjoy!

It is truly a different way to serve mushrooms but is truly fantastic to consume.

Olives For Company Fare

This is something to eat you either love or hate. This is quite tasty I am told. Our house has one of each of the above and I bet you can’t guess which one I am.

This is also done for a friend of ours who, along with my husband, went from table to table on a vacation we were on, stealing the olives from everyone.

  • 3 tbsp. really good quality olive oil
  • 3 garlic cloves, grated
  • 1 tsp. coriander seeds, crushed
  • 1 large sprig rosemary
  • 2 bay leaves
  • 1/2 orange,  zested, in long strips with a swivel peeler
  • pinch of red pepper flakes
  • 12 oz. mixed olives (Kalamata, Nicoise, etc) drained
  • 1 tsp. Fennel seeds

Put the oil, garlic, coriander seeds, herbs, orange zest and pepper flakes in a skillet on medium heat, swirling the pan until all has become very fragrant.

Add the olives and cook, until the garlic is golden and the zest has started to curl. About 2-3 minutes longer.

Serve these warm as part of the Charcuterie board.

Olive Varieties With Orange And Rosemary

When we were on vacation a few years ago, we travelled with 2 ladies who became friends and one of them loved olives as much as my husband and these two would ‘steal’ the dishes of olives off all the other tables in the dining room. So…Liz and Don here is a recipe for the two of you (and any one else who loves these little critters).

  • 3 tbsp. extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp. coriander seeds, crushed
  • 1 large sprig of rosemary
  • 2 bay leaves
  • zest from 1/2 orange, peeled in long strips with swivel peeler
  • pinch of red pepper flakes
  • 16 oz. mixed olives like Liguria, kalamata, nicoise, cerignola (green)
  • 1 tsp. fennel
  • zest from 1/2 lemon

In a skillet on medium high heat, put the olive oil, coriander seeds, herbs, orange and lemon zest, pepper flakes. Swirl the pan and heat this mixture until it becomes fragrant (about 3-4 minutes).

Add the olives and cook, occasionally stirring  until the garlic is golden and the zest begins to curl. This should only take about 2 minutes.

Serve these warm or room temperature.

Pineapple, Yogurt and Nut Summer Breakfast Brunch Addition

Having operated a Bed and Breakfast for so many years and hosting special Brunches, this one is a real beaut. Easy to make and easier to gobble  up.

  • 2 tbsp. butter
  • 1/2 large pineapple, peeled, cored and cut into 1/2 chunks (roughly 4 cups of fruit)
  • 1/3 cup brown sugar, packed
  • 2/3 cups old fashioned rolled oats (not instant)
  • 1/3 cup fresh lime juice
  • zest from 1 lime
  • 4 cups good quality plain Greek Yogurt
  • 1/4 chopped, toasted pistachios

Melt the butter in a large skillet on high heat. Add the pineapple chunks, sugar and rolled oats. Cook, stirring and continually scraping the bottom of the pan for 5 minutes. Reduce the heat to medium and continue stirring until the sugar has caramelized and the pineapple softens (about 5 minutes more). Stir in the lime juice and zest.

Spread this mixture out on a parchment lined baking sheet, breaking up any large chunks. Cool slightly.

Spread the yogurt evenly in a large dish (9 x 13). Top with the pineapple mixture and sprinkle the pistachio nuts over the top.

When this is added to a bounty of warm, just out of the oven muffins, coffee, bacon, fruit salad, scrambled eggs (perhaps) or eggs benedict….you have a winner.