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Sherried Mushrooms
Appetizers

Sherried Mushrooms with Manchego Cheese

This is one of the recipes from my foodie trip to the Catalonia region of Spain. I like to serve it in a Spanish “cazuela” (as in the photo) which is a shallow unglazed earthenware dish that the Spanish often use in their cuisine, probably most notably recognized in Crema Catalana, or Spanish Flan.

Pappardelle alla Norcina
Entrees, Pasta

Pappardelle alla Norcina

Pappardelle is one of my favorite pastas. The thick, wide noodles provide a hearty bite of pasta that can stand up to any sauce. Truffles are an elegant and rewarding addition to this dish and quite necessary to be authentic, however, they are quite costly, hard to find, and can be omitted from the recipe.

Mushroom Souffle
Appetizers

Mushroom Soufflé

I love soufflés, sweet and savory. This is one of my favorite combinations. If you can get your hand on some Black Trumpet mushrooms and some good Gruyère cheese, then you are really in for a treat. Any mushroom will work, but a few of my favorites for this dish are Hen of the Woods, Porcini (or Cepes) and Morels with their intense flavors and aromas.

Stilton Cheese and Shrimp Tartlet
Appetizers

Stilton Cheese and Shrimp Tartlet

Shrimp and Stilton cheese are great together in this delectable appetizer. If you can’t find Stilton, try other rich blue cheeses like Roquefort or Gorgonzola. If Blue Cheese and shrimp is not your thing, try one of these other combinations: feta cheese and pitted Greek olives, cubed fresh mozzarella cheese with roasted pepper strips and shredded Prosciutto, or pulled-roasted chicken with herbed Boursin cheese.

Spicy Beef Toast
Hors d’Oeuvres

Spicy Beef Toast

The Cajun-spiced beef on these Hors d’Oeuvres pairs well with the rich and smoky-tomato confit. Cajun spice mixes can be purchased at most supermarkets, I have included a recipe here if you would like to make your own. The term “Confit” refers to an item cooked in it’s own “fat”, slowly for a long period. In this case, the tomatoes are cooked slowly in their own juice. The confit is great on many things from fish to chicken. I also make a compound butter with it and keep it in the freezer for a last minute sauce.

Pork Saltimbocca
Entrees

Pork Saltimbocca

Saltimbocca in Italian translates to “Jumps in the mouth”, so it has to be good! Juicy pork, salty prosciutto, creamy provolone and pungent sage all add up to a mouth-watering experience.