Sarasotas Simple Sides Mushrooms Fennel Tomatoes Onion Recipes

SARASOTA'S ROASTED TOMATO, ONION AND MUSHROOM SALAD

Steps:

• Romaine -- This to me is key -- I rough chop the romaine (not a final chop for the salad) and place in a large bowl with ice water. Yes, ice cubes and water. I want it icy cold so the romaine is very crisp. Just 15 minutes or so as the vegetables roast. This gets the lettuce nice and crispy for the salad which to me really makes this salad the best. Once the vegetables are done, remove the lettuce and drain well, dry off with just paper towels, and chop further for the salad and set to the side in a large bowl to be dressed.
• Vegetables -- In a large bowl add the mushrooms, tomatoes, onions, and olive oil, salt and pepper and toss well. Heat the oven to 425 and line a cookie sheet with parchment paper, foil will work just fine as well. Add the vegetables to the baking of cookie sheet and cook 15-20 minutes until tomatoes begin to soften and onions are slightly brown.
• Dressing -- As the vegetables cook, make the dressing. I like to use a small tupperware or small measuring cup. Just add all the ingredients, mix well, and heat in the microwave for 30 seconds on medium heat. DONE!
• Salad -- Just add the roasted warm vegetables to the chilled lettuce, warm dressing and the chilled olives and mix. Serve immediately.
• Serve with a baguette toasted with melted cheese and roasted garlic. A favorite. As I roasted the vegetables, I also roasted a few garlic cloves and then I spread the soft cloves on the bread and then topped with havarti cheese and bake until melted. What a simple nice side to the warm salad.

MUSHROOM, TOMATO AND ONION OMELET WITH HOME FRIES AND BACON

Steps:

• Preheat the oven to 400 degrees F.
• Place the bacon on a baking sheet and bake to the desired crispness, 12 to 15 minutes.
• Meanwhile, quarter the potatoes and place them and the garlic in a medium pot with cold water to cover; add salt. Bring to a boil over high heat, then lower the heat and simmer until potatoes are fully cooked and soft, about 15 minutes. Drain well.
• While potatoes are cooking, start on the omelet filling: Cut the onion into small dice; you'll need 1/2 cup. Remove and discard the stems from the mushrooms, then thinly slice the caps. Seed the tomatoes and cut into small dice.
• In a skillet over medium heat, sweat half of the onions, seasoned with salt, in some olive oil until translucent and soft, about 5 minutes. Add the mushrooms, season with salt, and continue cooking until slightly soft, another 5 minutes. Add the tomatoes; cook for 3 to 4 more minutes. Add salt to taste.
• Whisk the eggs together with 2 tablespoons water and 1/2 teaspoon salt until fluffy. Set aside.
• Heat a cast-iron skillet over medium-high heat; add olive oil to coat the pan. Add the remaining 1/4 cup diced onions and cook for 2 minutes. Add the potatoes; cook until golden brown and crispy, about 6 minutes.
• Place a nonstick skillet over medium heat; add olive oil to coat. Add the egg mixture and cook until set, frequently moving the edges away from the pan with a rubber spatula. Sprinkle with a layer of shredded fontina, add the filling to the middle, and fold the omelet. Cook until the cheese has melted, another minute or two.
• Arrange all--bacon, home fries and omelet--on a serving platter, sprinkle with fresh chives, and serve with pumpernickel toast on the side.

FARFALLE WITH FENNEL AND MUSHROOMS

Steps:

• Place the mushrooms in a bowl, add the water and set aside to soak for 30 minutes. Start bringing a large pot of water to a boil for the pasta.
• Heat the oil in a large, heavy skillet. Add the onion and fennel and cook over medium-low heat until the vegetables just begin to brown.
• While the vegetables are cooking, drain the mushrooms, reserving the liquid. Dry the mushrooms on a paper towel, slice them and add them to the pan. When they are heated through, strain and add the mushroom liquid. Cook over high heat for several minutes, until the liquid just moistens the vegetables. Stir in the cream and remove the pan from the heat. Season to taste with salt and pepper.
• When the water has come to a boil add a generous pinch of salt and the farfalle. Cook the farfalle until it is al dente, about six minutes. Drain it thoroughly, then add it to the pan with the mushrooms and fennel.
• Cook the farfalle with the vegetables, stirring gently, two to three minutes, until the ingredients are well blended and the cream has thickened and clings to the pasta. Stir in the fennel tops and cheese and serve.

ROASTED FENNEL WITH TOMATOES

Steps:

• Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

FRIED TOMATO, ONION, AND MUSHROOM RAGOUT

Steps:

• Heat the olive oil in a large skillet over medium heat, and cook and stir the onion for about 5 minutes, until translucent. Add the tomato wedges and mushrooms, and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened.
• Sprinkle on the basil, salt and pepper, and stir to combine.

MUSHROOM, TOMATO AND ONION SAUTE

Steps:

• Preheat the pan over medium low heat then add 2 tablespoons olive oil.
• Add the onions and brown slowly until tender and golden, about 10 minutes.
• Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
• Add tomatoes and continue to cook until soft, 10-15 minutes.
• Season with salt and pepper and serve.

FETTUCCINE WITH FENNEL AND SHIITAKE MUSHROOMS

Steps:

• Heat the oil in a large skillet. Add the mushrooms and saute over medium heat until they begin to wilt. Add the garlic, stir for a few seconds, then stir in the fennel. Cook until the fennel begins to soften, about five minutes. Cover the pan and cook over low heat until the vegetables are tender, about another 10 minutes.
• Bring four quarts of water to a boil. Cook the fettuccine for three minutes, then drain.
• Uncover the skillet and stir in the cream, sun-dried tomato and fennel tops. Cook over high heat for a minute or two, then season to taste with salt and pepper. Add the cooked pasta to the skillet, toss to combine the ingredients, then divide between two plates and serve with Parmesan cheese on the side.