vegetable recipes « Where and What In the World

Archive for the ‘vegetable recipes’ Category

Chef Mitchell Kaldrovich from Sea Glass and His Wild Mushroom Tart

Thursday, May 10th, 2012

As most of you realize by now, I will be attending the Kennepunkport Festival 2012 and quite excited about the event. I’m featuring profiles of the chefs who will be cooking at the Art of Dining Dinners as well as one of their favorite recipes.

Sea Glass Wild Mushroom Tart

This one if from my article freatured on CityRoom.com on April 22, 2012. Click here for recipe and bio:

Chef Kaldrovich brings a global influence to Sea Glass at Inn by the Sea. His career started at four-star Galani Restaurant at the Buenos Aires Park Hyatt Hotel. Mitchell moved on to the position of chef partie at Harpers 1 and 2 Restaurants in the prestigious Recoleta neighborhood before leaving Argentina to return to the U.S. He then held positions at L’Orangerie Restaurant in West Hollywood, California; the Duck Club Restaurant in Monterey, California; the La Palme D’Or at the Biltmore Hotel in Coral Gables, Florida; and the luxurious Llao Llao Hotel & Resort, back in South America in Patagonia. Before moving on to his current position at Sea Glass in Maine, Kaldrovich was Executive Chef of the famous Plump Jack Café in Squaw Valley, California.

Mitchell Kaldrovich

Kennepunkport Festival 2012

This event is produced and presented by Maine Magazine in cooperation with The Kennebunkport Festival Committee. There are many sponsors who support this endeavor as it benefits Share our Strength. The event will have art shows, cocktail parties, dinners and unforgettable experiences.

Maralyn D. Hill, The Epicurean Explorer

President, International Food Wine & Travel Writers Association

Editor-at-Large, CityRoom

Blogs: Where and What in the World & Success with Writing

Tags: chef interviews, festivals, inns, Kennepunkport, Kennepunkport Festival 2012, Maine, maralyn d hill, mushroom recipes, recipes, The Epicurean Explorer, Where and What in the World
Posted in Culinary Travel, Destinations, Events & Activities, chef interview, chef profile, chefs, recipes, travel, vegetable recipes | 2 Comments »

Tastes – Green Beans with Cheese and Mushrooms

Saturday, April 7th, 2012

Dubliner Cheese--A favorite of The Hill Team

A few potluck brunches and suppers for Easter and Passover week celebrations inspired this green bean casserole. Maralyn and I still enjoy making the old classic of green beans, mushroom soup and those crispy fried onions. This one is a new twist on the original favorite. Since we love cheese, and especially Kerrygold Dubliner Irish Cheddar, this is what I use. Save extra to pair with your favorite California wines.

Ingredients:

4 oz Kerrygold Dubliner Cheddar Cheese, cut into small pieces

1 lb fresh green beans, trimmed

1/2 onion, thinly sliced (We like the purple or sweet Spanish onions)

8 oz fresh baby portabella mushrooms, sliced

pepper to taste

4 oz butter, I tried lemon herb butter

I teaspoon water

Method:

Combine beans and water, microwave on high for about 3 minutes until still crunchy, but tender.

Drain beans.

Add beans, mushrooms, onions and pepper to a preheated saute pan on medium to high heat.

Cook and stir until onions soften, about 2 minutes.

Stir in butter and cheese until melted.

Serve or put in a casserole dish, reheat, and serve later.

This side pairs well with ham, lamb, veal, prime rib, chicken or fish. It works with red or white wine. I served a sparkling rose’.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World

Tags: brenda c hill, cheese, easy recipes, green beans, mushrooms, recipes, Where and What in the World
Posted in Casseroles, Tastes, Tastes - Casseroles, Tastes - Vegetables, recipes, vegetable recipes | No Comments »

Kabak Turtasi – Courgette (Zucchini) Loaf from the Mandarin Boutique Hotel

Sunday, April 1st, 2012

With the ravishing countryside that surrounds Mandarin Boutique Hotel at its flower-filled best, and the climate ideal for exploring the many fascinating historical sites that lie close by, it is no wonder that spring is always a popular time here in Faralya. As a result, we are already virtually fully booked for certain dates in April and May, although we still have good availability for other dates, including the Easter weekend!. This recipe comes from the hotel located on the Southwest Turkish coast.

Kaiak Turtasi - Courgette (Zucchini) Loaf

Ingredients
1 Kg courgettes (zucchinis)
1 large onion
3 slices wholemeal bread
200g curd cheese
1 cup grated cheese
A few sprigs of parsley
2 eggs
2 tbsp olive oil
1 tsp salt
1 tsp ground black pepper

Finely chop the courgettes and onions and fry gently with 1 tbsp of olive oil for 5-6 minutes until softened.
Finely chop the bread and the parsley in a blender.
Combine all the ingredients, mashing with the back of the spoon to achieve a thick puree.
Line a loaf tin with greaseproof paper, pour in the mixture and bake in a preheated oven at 180 degrees centigrade for 45 minutes.
Leave to cool slightly before slicing and serving.