Recipes for Members...

Welcome to the Members Recipe Page...
You will find a new recipe added each day.(Monday-Friday)
You will also find some of your very own recipes if you decide to submit
and share them with the community.
Please email me your recipes that you would like posted.



Mushroom Hazelnut Salad


You can use the ordinary white button mushrooms in this recipe, or a
selection of "wild" mushrooms such as shiitake, oyster, or portobello
mushrooms. Either way, the combination of mushrooms and toasted
hazelnuts has to be one of the best natural taste combinations around.



4 Tbs (60 ml) extra-virgin olive oil
8 ounces (225 g) mushrooms, sliced
2 cloves garlic, finely chopped
2 Tbs (30 ml) balsamic vinegar
1 Tbs (15 ml) chopped fresh herbs such as chives,
tarragon, or parsley
1 tsp (5 ml) honey
Salt and freshly ground pepper to taste
Fresh salad greens for 4 to 6 people
1/2 cup (125 ml) chopped hazelnuts (filberts), toasted

Heat 1 tablespoon (15 ml) of the oil in a skillet over moderate heat
and saute the mushrooms until tender, about 5 minutes. Remove from
the heat and set aside. Whisk together the remaining oil, garlic,
vinegar, herbs, honey, salt, and pepper. Toss the salad greens with
half the dressing and place on individual salad plates. Top with the
mushrooms and drizzle with the remaining salad dressing. Garnish with
the hazelnuts. Serves 4 to 6.

Bon appetit from the Chef at World Wide Recipes
Reproduced by permission of World Wide Recipes.



Herbed Brie in Pastry


Brie cooked in pastry has been a popular party item for the past few
years, and I even saw the "BAM" guy on TV do a recipe for it recently.
This recipe adds some sophistication with the use of fresh herbs, and
takes advantage of frozen puff pastry that should be in everyone's
freezer.



1 wheel (about 18 ounces, 500 g) ripe Brie cheese
2 large shallots, finely chopped
1 Tbs (15 ml) chopped fresh chives
1 Tbs (15 ml) chopped fresh tarragon
1 Tbs (15 ml) dry white wine or vermouth
Freshly ground pepper to taste
1 sheet (about 9 ounces, 250 g) frozen puff pastry, thawed
1 egg, beaten

Cut off and discard the top rind of the Brie. Combine the shallots,
herbs, wine, and pepper in a small bowl and press firmly over the top
of the cheese. Roll out the pastry dough on a lightly floured surface
to make a 10-inch (25 cm) square. Place the pastry over the cheese
and fold it under the cheese to enclose it completely. Turn the
cheese over and press the pastry seams together. Turn right side up
and brush with the beaten egg. Bake in a preheated 400F (200C) oven
until golden brown, about 20 minutes. Serve warm or at room
temperature. Serves 6 to 8.

Bon appetit from the Chef at World Wide Recipes
Reproduced by permission of World Wide Recipes.



Rosemary Potatoes

This recipe is simplicity itself, and you can make it ahead and have
the potatoes ready to go under the broiler just before serving.



4 - 6 large russet potatoes, cut into 1/2-inch (1 cm) slices
2 - 3 Tbs (30 - 45 ml) olive oil
4 Tbs (60 ml) chopped fresh rosemary
Salt and freshly ground pepper to taste

Place the sliced potatoes in a saucepan and cover with water. Bring
to a boil over high heat and cook just until the potatoes are tender
when pierced with the tip of a sharp knife, 5 to 10 minutes. Drain
the potatoes and allow to cool enough to handle. Spread the potatoes
on a baking sheet and brush both sides with olive oil. Sprinkle both
sides with rosemary, salt, and pepper. Broil under a preheated broiler
until light golden brown, about 4 minutes per side. Serves 4 to 6.

Bon appetit from the Chef at World Wide Recipes
Reproduced by permission of World Wide Recipes.