From Chef à Domicile William

Pâtes aux légumes et moutarde de Dijon

In Recipes on September 23, 2010 at 9:28 am

1 stick (1/2 cup) butter, softened

1/4 cup of extra virgin olive oil

1 shallot, minced

1/2 cup good dijon mustard

1 tsp coarse ground black pepper

pinch of kosher salt

2 Crowns of Broccoli, cut into bite size flowerettes

1 lb of white mushrooms, cut into quarters

1 lb of pasta

1. Thoroughly mix butter, olive oil, shallot, mustard, pepper and salt into a paste in a serving bowl. Set aside.

2. Brown mushrooms in a bit of olive oil.  Set aside to cool, then add them to the serving bowl.

3. Bring a large pot of well salted water to a boil.  Add pasta.  When the pasta has only a couple minutes left to cook, add the broccoli.

4. Drain the cooked pasta and broccoli and toss with the mushrooms and sauce.  Serve.

Pâtes aux légumes et moutarde de Dijon

For a healthier version, try substituting up to 3/4 of the stick of butter with 6 additional tablespoons of olive oil.  You want to keep some butter to give the sauce body.


Spring is here

In Food, Recipes on April 8, 2010 at 7:46 am

It’s SPRING! Outdoor markets in the Seattle area are now starting to pop up.  This past Sunday I ventured into Ballard to visit the local farmers and vendors at their Farmer’s Market.  I picke

d up a bag of Farro (emmer wheat) and ponder what to do with it.  It came to me a couple days later as I was rummaging in the kitchen to see what was on hand. Ended up with some flavors from the Mediterranean.  So a delicious Mediterranean Farro Salad was dish.

Happy New Year

In Uncategorized on January 1, 2010 at 12:31 pm

Spent time with good friends over New Year’s Eve.  Enjoyed good company and food.  Started the evening with appetizers.  A Smoked Salmon Spread on multi-grain crackers and Warm Crab Salad Bites.  Both eats are surprisingly healthy for you.  Smoke Salmon is so flavorful, you don’t even notice it is made with fat free cream cheese.  The Crab Salad is served in a wonton wrapper shell, and is low in fat as well, until you melt a tiny bit of cheddar cheese on top.  Most wonton shells are fried, but for this night, I baked them.  These appetizers and some good libations (my usual choice of a sweet white wine went very well with the seafood) made for a nice night before heading to the city center for dinner.