SUNDAY NIGHT SUPPER ~ BEEF TENDERLOIN SANDWICHES with SHIITAKE WINE SAUCE

"There is no season when such pleasant and sunny spots may be lighted on,

and produce so pleasant an effect on the feelings,

as now in October.

- Nathaniel Hawthorne

~ Sunday neighborhood tour

BEEF TENDERLOIN SANDWICH with SHIITAKE WINE SAUCE

~ Easy supper adapted from FOOD & WINE (October 2006)

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1 stick unsalted butter, cut into Tbsps.

6 minced coves garlic

4 minced scallions

1 1/2 pounds stemmed shiitake mushrooms, thinly sliced

2 tsp. minced rosemary

1 1/2 tsp. dried thyme

coarsely ground black pepper

2 cups organic beef stock

2 cup dry red wine

1 Tbsp. soy sauce

1 tsp. cornstarch dissolved in 1 Tbsp. cold water

coarse salt

2 baguettes

2 lbs. filet mignon, sliced 1/2 inch thick

extra-virgin olive oil, for brushing

• In large, deep skillet, melt 4 Tbsp. of butter. Add 1/3 of the minced garlic and all of the scallions. Cook over moderately high heat for 1 minute. Add shittakes and cook until slightly softened, about 2 minutes. Add rosemary, thyme and 1 tsp. of pepper. Cook over moderate heat, stirring occasionally until shiitakes begin to brown, about 5 minutes. Add stock, wine and soy sauce. Bring to boil. Simmer gently until reduced to 1 cup, about 40 minutes. Stir cornstarch mixture and whisk into liquid. Cook, stirring, until slightly thickened, about 2 minutes. Season with salt; keep warm.
• Preheat broiler. Cut baguettes into thirds and split the pieces lengthwise, taking care not to cut all the way thorough.
• In small saucepan, melt remaining butter. Add remaining minced garlic and cook over low heat about 4 minutes. Brush garlic butter on baguettes and sprinkle lightly with salt. Broil bread, cut side up for about 1 minute, until golden.
• Preheat grill. Brush tenderloin slices with oil; season with salt & pepper. Grill meat until medium-rare, about 5 minutes. Dip meat in mushroom sauce and arrange on baguettes. Spoon mushroom sauce on top, close sandwiches and serve with good red wine. (6 servings)

SPRING SUPPER ~ WILD MUSHROOM FETTUCCINE

~ Columbine

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WILD MUSHROOM SPINACH FETTUCCINE

~ Delicious pasta dish if you are lucky enough to still have morel mushrooms. If not, use an assortment of shiitake, oyster or cremini mushrooms.

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1 lb. spinach fettuccine

4 Tbsp. unsalted butter

1/2 cup chopped wild leeks or shallots

1 lb. sliced morel or assorted mushrooms

4 plump cloves minced garlic

1/4 cup dry sherry

1 pint heavy cream (or lighten up using organic chicken broth)

1/4 cup fresh chopped parsley

1 Tbsp. chopped fresh thyme

pinch of coarse salt

freshly ground black pepper to taste

4 oz. shaved Parmesan cheese

additional chopped thyme & parsley for garnish

• While pasta water is cooking, melt butter in large skillet. Add leeks or shallots, mushrooms, and garlic. Saute until moisture evaporates.
• Add sherry to pan and cook until liquid almost evaporates. Pour in cream and heat gently until hot.
• Add parsley, thyme, and salt & pepper.
• Drain pasta and add to mushrooms, tossing to coat.
• Serve in large pasta bowls. Sprinkle with additional herbs and top with shaved Parmesan cheese.

SOUP OF THE WEEK ~ LEMONY BABY BELLA & SHIITAKE MUSHROOM SPINACH SOUP

SPRING HAS SPRUNG!

LEMONY BABY BELLA & SHIITAKE MUSHROOM SPINACH SOUP

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2 cups long grain Basmati brown rice

3 quarts organic chicken stock

3 cloves minced garlic

1 bunch carefully washed and sliced leeks

8 oz. sliced Baby Bella mushrooms

8 oz. shiitake (stem removed) mushrooms

1 Tbsp. minced fresh rosemary

1 cup dry vermouth (or white wine)

juice of 1 fresh lemon

1 (15-oz) can cannellini beans (white kidney)

10 oz. stemmed baby spinach leaves

coarse salt & freshly ground pepper

freshly grated Parmesan cheese

• Bring 4 cups of chicken stock to boil. Add rice, return to boil, reduce heat and simmer, covered, 30 minutes.
• While rice is cooking, saute leek in olive oil until tender. Add garlic and mushrooms; cook 5 minutes, stirring occasionally. Add remaining broth and rosemary and bring to boil. Reduce heat and stir in cooked rice, cannellini beans, vermouth, and lemon juice. Simmer, partially covered, 10 minutes for flavors to blend.
• Add spinach, salt & pepper, and cook until slightly wilted. Ladle into serving bowls and top and pass a hunk of Parmesan cheese and the cheese grater. Serve with a crusty loaf of Artisan multi-grain bread.