Here are a couple of our most requested recipes. Drop me a line if there is another recipe of ours that you would like to try at home.
Milo’s Hungarian Mushroom Soup
Makes about 1 gallon or 8 generous bowls of soup.
2 pounds sliced button mushrooms
½ pound portabello mushroom stems & scraps
1 small diced yellow onion
¼ cup chopped or pureed fresh garlic
5 ounces pale dry sherry (not expensive)
5 cups water
5 cups cream
4 tablespoons dill weed
¼ cup paprika
4 tablespoons mushroom soup base or more to taste
¼ cup roux
salt & black pepper to taste
• Sweat mushrooms, onions & garlic together until soft.
• Add the rest of the ingredients except the salt & pepper & roux. Allow to simmer for 30 minutes.
• Pass the soup through a strainer, puree all of the reserved solids in a blender or food processor and return to the soup.
• Return the soup to a boil,
• Thicken slightly with roux
• Season to taste with salt & pepper. Add more mushroom base if desired.
• Ladle into serving dishes and top with a dollop of sour cream
Milo’s Breakfast Strada
Makes 8 to 10 servings
Butter or spray a 9” x 12” baking pan
4 cups eggs (approximately 16 eggs)
4 cups heavy whipping cream
2 tablespoons dijon mustard
¼ teaspoon white pepper
1 teaspoon salt
2 loaves ciabbata bread
1 pound ham, sliced thin
1 cup roasted sweet red peppers, julienne cut (available where specialty foods are sold)
10 ounces grated smoked gouda cheese
Ask the bakery to slice the bread on their slicing machine, then you remove the crusts.
The day before:
Make a batter of the eggs, cream, mustard, salt & pepper.
Arrange 1/3 of the sliced bread in the bottom of the prepared pan, top with half of the sliced ham and the roasted peppers. Ladle 2 cups of the seasoned egg batter over this layer.
Arrange another 1/3 of the bread over the previous layer then top with the remaining ham and half of the gouda cheese. Ladle 3 cups of the seasoned egg batter over this layer.
Arrange the remaining bread over the previous layer, top with the last of the cheese and the egg batter.
Lightly press the assembled strada, loosely wrap with foil & refrigerate overnight.
Preheat oven to 350 degrees and bake the prepared strada for approximately 2 hours. It will be done when a knife inserted into the middle comes out clean.
Unwrap the cooked strada and allow to rest for at least 15 minutes, cut into squares and serve with fruit.
Seafood Linguini...requested by Nora M.
1 pound dry linguini (we use Barilla brand)
3 oz clarified butter (a plain clear oil is an acceptable substitute)
4 oz shrimp, peeled & deveined
4 oz salmon, diced
4 oz pacific snapper filet
4 oz crumbled smoked salmon
1/2 medium onion, diced small
2 green onions, chopped finely
2 tablespoons chopped fresh garlic
4 oz dry white wine
2 oz lemon juice
2 cups heavy cream
salt & pepper to taste
4-6 oz shaved parmesan
Cook linguini until it has a bite that you enjoy, drain most of the water out and hold warm in the pan with a little bit of the cooking water.
In a large saute pan or dutch oven warm the oil then add the onions, garlic and all of the fish. Cook over medium heat until the onions are soft and the fish is cooked about halfway through.
Add the white wine and the lemon. After the steam subsides scrape all of the cooked bits off of the bottom of the pan. These give the most flavor to the dish.
Add the cream, allow to reduce by about half then put the warm pasta in. Toss or stir this around and allow the cream to continue to reduce to a thick consistency. If it gets too dry add a little bit of the reserved pasta cooking water. Taste and adjust the salt & pepper to your liking.
Divide among your plates, top with the shaved parmesan and chopped green onions