Green Beans and Potatoes in Broth

This is such a tasty way to serve vegetables poached in a wonderfully light broth infused with tomato, spices and wine. If you like hearty vegetable soups, this is along the same lines but the vegetables are poached just till a fork can pierce them and then they are sautéed in a bit of olive oil and herbs till golden. These go well with beef or poultry and can be served hot or at room temperature which makes them ideal for picnics and barbeques.

Ingredients

Vegeatables
1 lb fresh green beans cleaned and cut to 1 ½ inch length sizes
4 large baking potatoes cut into chunks

Broth
Water to cover vegetables in pot
1 ½ cups tomato sauce
1 cup white wine
2 tsp. vegetable or chicken bouillon
Yellow Onion sliced roughly
Fresh ground black pepper to taste
Cayenne pepper to taste

Sauté
¼ cup extra virgin olive oil
2 cloves minced garlic
Poached Vegetables
Salt and pepper if needed
1 tsp. fresh rosemary finely minced
2 tsp. fresh basil chopped roughly
2 tsp. fresh thyme


Directions
In a stock pot, pour water over vegetables just to cover. Add tomato sauce and wine, yellow onion, bouillon and seasonings. Let come to a boil, lower heat and cook for around ten minutes. Just so they are slightly tender enough to pierce with a fork.

Remove vegetables from broth, reserving liquids for use in sauté.
In large sauté pan, heat olive oil. Sauté garlic till translucent. Add poached vegetables, toss or stir to coat and cook. Add fresh herbs and season to taste *if needed. They should have been seasoned adequately in poaching broth. Add around a ¼ of a cup of reserved liquid. Cook till well seasoned but don’t cook so long that the vegetables start to fall apart. The liquids will thicken a bit with the starch of the potatoes. This adds to the wonderful flavor. Serve hot or at room temperature. They taste great the next day as they sit in broth overnight!
Buon Appetito,
Laurie

Stuffed Mushrooms


If there's one side dish that is most requested by my children in our home.. it would have to be stuffed mushrooms. I love cooking with mushrooms and in my opinion they make a successful ingredient in almost everything. :) One of my first posts here on DMC was an onion and mushroom saute. Yumm! You can check it out here.

You can use white button mushrooms, which are also called agaricus, crimini mushrooms, portabello mushrooms or porcini mushrooms for the base. Did you know that portabello mushrooms are the same as crimini just on a larger scale.
For the stuffing I use bread crumbs, freshly ground from a stale loaf of bread or store bought crumbs are fine too. I add Parmesano Reggiano grated cheese, finely shredded mozzarella, melted butter, white wine and salt and pepper to taste. Very little black pepper for it will overwhelm the flavors if your not careful. I don't have exact quantities for this recipe but I do always start with the bread crumbs and cheese for the base and work from there. Add the liquids a little at a time. A few tablespoons of melted butter then a few tablespoons of the wine till the mixture is moist enough to hold together when pinched. Have your mushrooms ready, stems removed, mushrooms cleaned with a damp cloth or a dry brush. Don't ignore your stems from the mushrooms.. they will make a wonderful addition to your stuffing if finely mince and added to the rest of the ingredients.

Bake in a preheated 375° oven for approximately 12 - 15 minutes. They will be golden brown in color and the cheese from the inside should be oozingly delicious.

Ciao and Buon Appetito!
Laurie