EXOTIC MUSHROOM PIZZA
Steps:
- Put pizza stone in oven and heat to 425 degrees. While stone is heating, brush olive oil evenly over shell and bake 5 to 7 minutes or until oil bubbles. (If using thin crust pizza, you can eliminate pre-baking of the pizza crust.)
- While shell bakes begin cooking the mushrooms. Heat saute or fry pan on high heat, add the oil, garlic and shallots and quickly saute for approximately 30 seconds. Do not allow the garlic/shallot mixture to burn.
- Add mushrooms to hot pan, saute quickly until most of the mushroom juices have evaporated (3 to 5 minutes), then add wine. Continue to saute until wine completely evaporates and mushrooms have turned a darker shade or brown, about 2 to 3 minutes. Remove mushroom mixture from heat.
- Remove shell from oven (leave stone in oven to keep it hot) and allow to cool slightly. Spread the gorgonzola cheese evenly over the warm crust so that it melts slightly. You can dip your fingers in olive oil to spread the gorgonzola. Spread the mushroom mixture evenly over the crust. Add the Fontina cheese, distributing it as evenly as possible. Season with salt and freshly ground black pepper.
- Place on hot stone in oven and bake 12 to 15 minutes or until cheese is lightly browned and bubbly. Cool and cut into small rectangles for hors d'oeuvres or into pie-shaped pieces for first course or main course portions. Serve warm or at room temperature.
- This recipe can be adjusted to suit personal taste such as adding dried, red hot pepper or use different cheeses; however you should not eliminate the gorgonzola. It can be served with champagne as an hors d'oeuvre and with dry red wine as an appetizer or main course with a tossed salad.
THYME ROASTED CARROTS AND RABBIT BITS A LA MOUTARDE
Dijonaise cuisine boasts the famous lapin a la moutarde (rabbit in mustard sauce), but here we flipped it. We make the rabbit's feed-carrots-the focus of this dish and top them with a mustardy rabbit offal ragu.
Provided by Chris Cosentino
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Add the carrots to a large cast-iron pan and sprinkle with salt and pepper. Drizzle with the olive oil and add the garlic and thyme. Toss to combine, then roast until tender, about 20 minutes. Transfer to a serving dish.
- Meanwhile, heat a saute pan over medium-high heat. Pat the livers and kidneys dry, then split the hearts in half lengthwise and sprinkle with salt and pepper. Add 2 tablespoons butter to the pan and bring to a foam, then add the rabbit hearts and cook for 2 minutes. Add the livers and kidneys and cook on each side until golden but still rare, about 3 minutes more. Remove the rabbit bits from the pan and set aside.
- To the same pan, add the chicken stock, Dijon and whole-grain mustard and bring to a simmer. Add the remaining tablespoon butter and creme fraiche and stir until melted. Add the seared rabbit bits, chives and parsley. Stir until just combined and turn off the heat. Adjust the seasoning with salt and pepper.
- Spoon over the roasted carrots and garnish with the chervil.
STEWED EXOTIC MUSHROOMS WITH GNOCCHI PORT WINE SAUCE
Provided by Food Network
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Saute mushrooms in 1 tablespoon olive oil in large pan over high heat. Undercook slightly. Remove mushrooms from pan, lower heat and add shallot and garlic. Add port wine and reduce to half. Add strained mushroom stock and bring to boil. Add mushrooms and cream and simmer 5 to 10 minutes. Add rest of ingredients and season to taste
- Bring above ingredients and 2 quarts of cold water to a boil. Simmer 30 minutes.
FETTUCCINI WITH RABBIT AND CURRANT-PORT GLAZE
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 4 appetizer servings
Number Of Ingredients 19
Steps:
- Heat 1-tablespoon butter in a skillet until very hot, but not brown. Add diced rabbit meat and season lightly with salt and pepper. Saute until lightly golden. Add shallots. Deglaze pan with port wine and simmer for 1 to 2 minutes. Add currants and rabbit demi-glace. Cook slowly until rabbit is cooked through, about 3 to 4 minutes.
- Melt remaining butter in a saute pan. Add fettuccini and a dash of truffle oil and toss to heat through. Divide onto 4 plates. Spoon equal amounts of rabbit and sauce over each portion of pasta. Drizzle lightly with more truffle oil.
- Preheat oven to 375 degrees F.
- Bone out rabbit and cut meat into 1-inch cubes. Reserve meat and bones.
- Roast rabbit bones until nicely browned, about 30 minutes. Remove from oven and break up into pieces. Place bones in an 8-quart or larger stockpot. Add vegetables, garlic, seasonings, and stock. Bring to a simmer and let simmer for 45 minutes. Drain stock. Let stand and skim off any fat or residue on top. Return to stove and reduce until a demi-glace consistency, 1 to 1 1/2 cups.
GUMBO POT PIE
Provided by Food Network
Time 1h15m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Roux: In a heavy skillet, combine oil with flour and cook over medium heat stirring constantly until dark brown in color. Immediately remove from heat. Roux will continue to cook, stir occasionally. Be careful not to burn your roux or the final dish will taste bitter.
- Gumbo: In a large Dutch oven pot, melt butter then add onions, garlic, peppers, and celery. Cook over medium heat on stove until tender, about 5 minutes. Add sausage and tasso and cook for 5 minutes on medium-low heat. Stir in seafood stock, roux, and lemon juice. Bring to a boil. Add cayenne pepper, hot sauce, garlic, salt, rice, shrimp, crab meat, and okra. Simmer on medium heat until seafood is cooked, about 5 minutes. Remove from heat. Add green onions and mix well. Pour into a greased 2 to 3-quart baking dish.
- Topping: Preheat oven to 350 degrees F.
- Open crescent rolls, separate each triangle and place on top of gumbo mixture. Bake in oven for 11 to 13 minutes or until golden brown. Sprinkle with chopped parsley, if desired.
RABBIT & MUSHROOM HOTPOT
Despite having only a few ingredients, this take on a Lancashire hotpot is packed with flavour
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 2h15m
Number Of Ingredients 7
Steps:
- Turn the oven to 180C/fan 160C/gas 4. Heat the oil in a deep flameproof and ovenproof casserole dish. Add the rabbit pieces, then fry briefly until browned. Lift from the dish onto a plae, add mushrooms to the dish, then quickly stir-fry. Lift from the dish and take off the heat.
- Layer half the potatoes into the dish then, seasoning with salt and pepper as you layer, top with half the onions, mushrooms and rosemary, then top with the rabbit. Now follow with the rest of the onions, mushrooms, rosemary and a neat layer of potatoes. Pour over the stock and brush potatoes with oil.
- Put back on the heat and bring to the boil, then cover and put in the oven for 1 hour 15 mins. Take off the lid, then return to the oven at 220C/fan 200C/gas 7 for 30 mins more to brown the top. Serve with Savoy cabbage cooked with butter, a dash of water and a sprinkling of caraway seeds.
Nutrition Facts : Calories 544 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 1.04 milligram of sodium
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- Take the rabbit out of the fridge and preheat the oven to 400°F. Place the rabbit and chicken stock in a medium sized Dutch oven or oven proof pot and then cover. Place in the oven and braise for 1 hour to 1 1/4 hours or until the rabbit meat is tender and cooked through. Flip the rabbit halfway through the cook time.
- While rabbit is cooking, make the crust by placing the flour, salt and pepper in a large bowl Cube the butter into 1/2-inch chunks and add to the bowl. Using your fingers, smash the butter into small bits, about the size of peas (but flat). Sprinkle 8 tablespoons of water over the mixture and toss with a fork until the dough starts to gather. Continue to massage the water into the dough, until it forms a ball. If the dough seems to dry, add a tablespoon of water at a time until a dough forms. Wrap with plastic wrap and refrigerate until the rabbit is doing cooking.
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