Butter Braised Cardoons With Mushrooms And Bread Crumbs Recipes

BUTTER-BRAISED CARDOONS WITH MUSHROOMS AND BREAD CRUMBS

Steps:

• Bring a large pot of water to boil and salt it moderately. Strip the cardoons of leaves and string as you would celery. Cut each stalk lengthwise into 2 or 3 long strips, then crosswise into 2-inch lengths. You'll have about 3 cups. Squeeze the lemon juice into the water and boil the cardoons until fairly tender, 10 to 12 minutes; drain and rinse.
• Melt the butter over medium heat in a skillet wide enough to accommodate the cardoons comfortably. When the foam subsides, add the cardoons, reduce the heat to medium-low and cook, stirring occasionally, until they take on a bit of color, 10 to 12 minutes. Add the garlic and mushrooms and continue to cook until the mushrooms are mostly tender, 5 minutes. Add the bread crumbs and a pinch of salt and raise the heat to medium-high; cook, stirring occasionally, until the bread crumbs brown a bit and the cardoons are fully tender and sweet, 5 minutes longer.
• Squeeze a bit of lemon juice over the top, taste for salt, add pepper to taste and serve hot or warm.

BEST FRIED WALLEYE

Steps:

• Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
• Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.
• Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).
• Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.

CREAMY BAKED STUFFED MUSHROOMS

Steps:

• 1 Wipe the mushrooms clean with damp paper towels. Snap off the stems of the mushrooms and trim the ends where soil collects. Chop the stems. 2 In a medium skillet, melt 2 tablespoons of the butter. Add the mushroom stems, shallot, and thyme. Season with salt and pepper to taste. Cook, stirring often, until the mushroom stems are lightly browned, about 10 minutes. 3 Stir in the cream and simmer until thickened, about 2 minutes. Remove from the heat. 4 Place a rack in the center of the oven. Preheat the oven to 375°F. Butter a baking dish large enough to hold the mushroom caps in a single layer. 5 Spoon the cream mixture into the caps. Place the caps in the prepared pan. Sprinkle with the bread crumbs. Dot with the remaining 2 tablespoons butter. 6 Bake the mushrooms 15 minutes or until the crumbs are golden and the caps are tender. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BUTTER BRAISED CARDOONS WITH MUSHROOMS & BREADCRUMBS

Steps:

• Bring a large pot of water to boil and salt it moderately. Strip the cardoons of leaves and string as you would celery. Cut each stalk lengthwise into 2 or 3 long strips, then crosswise into 2-inch lengths. You'll have about 3 cups. Squeeze the lemon juice into the water and boil the cardoons until fairly tender, 10 to 12 minutes; drain and rinse.
• Melt the butter over medium heat in a skillet wide enough to accommodate the cardoons comfortably. When the foam subsides, add the cardoons, reduce the heat to medium-low and cook, stirring occasionally, until they take on a bit of color, 10 to 12 minutes. Add the garlic and mushrooms and continue to cook until the mushrooms are mostly tender, 5 minutes. Add the bread crumbs and a pinch of salt and raise the heat to medium-high; cook, stirring occasionally, until the bread crumbs brown a bit and the cardoons are fully tender and sweet, 5 minutes longer.
• Squeeze a bit of lemon juice over the top, taste for salt, add pepper to taste and serve hot or warm.

FRIED MUSHROOMS

Steps:

• 1 On a piece of wax paper, toss the bread crumbs with the cheese and spread the mixture on a sheet of wax paper. 2 In a small bowl, beat the eggs with salt and pepper to taste. 3 Quickly rinse the mushrooms under cold water. Pat them dry. Cut them in half or into quarters if large. Dip the mushrooms in the egg mixture and roll them in the bread crumbs, coating them completely. Let the coating dry about 10 minutes. 4 Line a tray with paper towels. In a deep wide saucepan, heat the oil until a small drop of the egg sizzles and cooks quickly. Add just enough mushrooms to the pan as will fit in a single layer without crowding. Fry the mushrooms until crisp and brown, about 4 minutes. Transfer to the paper towels to drain. Fry the remaining mushrooms in the same way. 5 Serve the mushrooms hot with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MUSHROOM GRATIN

Steps:

• 1 Wipe the mushrooms clean with damp paper towels. Snap off the stems of the mushrooms and trim the ends where soil collects. Slice the mushrooms at least 1/4 inch thick. Place a rack in the center of the oven. Preheat the oven to 350°F. Oil a 13 × 9 × 2-inch baking pan. 2 In a medium bowl, stir together the bread crumbs, cheese, and parsley. Add 2 tablespoons of the oil and salt and pepper to taste. 3 In the baking pan, make a layer of half the mushrooms, overlapping the slices slightly. Place a layer of half of the onions and tomatoes over the mushrooms. Sprinkle with salt and pepper. Spread with half of the crumb mixture. Repeat with the remaining ingredients. Drizzle with the remaining 2 tablespoons oil. 4 Bake 45 minutes or until the mushrooms are tender when pierced with a knife. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FRIED CARDOONS

Steps:

• 1 Squeeze the lemon into a large bowl of cold water. Trim the ends of the cardoons and separate the stalk into ribs. With a paring knife, peel each rib to remove the long tough strings and any leaves. Cut each rib into 3-inch lengths. Place the pieces in the lemon water. 2 Bring a large saucepan of water to a boil. Drain the cardoons and add them to the pan. Boil until tender when pierced with a knife, about 20 to 30 minutes. Drain well and cool under running water. Pat the pieces dry. 3 Line a tray with paper towels. In a shallow bowl, beat the eggs with the cheese, salt, and pepper to taste. Spread the bread crumbs on a sheet of wax paper. Dip the cardoons in the egg, then roll them in the bread crumbs. 4 In a large deep skillet, heat about 1/2 inch of oil over medium heat until a small drop of the egg sizzles and cooks rapidly when dropped into the pan. Add just enough of the cardoons to fit in one layer without crowding. Cook, turning the pieces with tongs, until browned and crisp on all sides, about 3 to 4 minutes. Drain on the paper towels. Keep them warm in a low oven while frying the remainder. Serve hot with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FRIED CARDOONS

Steps:

• 1 Squeeze the lemon into a large bowl of cold water. Trim the ends of the cardoons and separate the stalk into ribs. With a paring knife, peel each rib to remove the long tough strings and any leaves. Cut each rib into 3-inch lengths. Place the pieces in the lemon water. 2 Bring a large saucepan of water to a boil. Drain the cardoons and add them to the pan. Boil until tender when pierced with a knife, about 20 to 30 minutes. Drain well and cool under running water. Pat the pieces dry. 3 Line a tray with paper towels. In a shallow bowl, beat the eggs with the cheese, salt, and pepper to taste. Spread the bread crumbs on a sheet of wax paper. Dip the cardoons in the egg, then roll them in the bread crumbs. 4 In a large deep skillet, heat about 1/2 inch of oil over medium heat until a small drop of the egg sizzles and cooks rapidly when dropped into the pan. Add just enough of the cardoons to fit in one layer without crowding. Cook, turning the pieces with tongs, until browned and crisp on all sides, about 3 to 4 minutes. Drain on the paper towels. Keep them warm in a low oven while frying the remainder. Serve hot with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.