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CREAMED GARLIC MUSHROOMS
An old fashioned English dish from the old fashioned Cromwell
House Hotel in Lulworth Cove. Team it with some bread
and a salad for a light supper
2 SERVINGS
¼ cup (½ stick) butter
10 ounces large mushrooms quartered
2 garlic cloves, finely chopped
1 tablespoon all purpose flour
1 cup milk
2 tablespoons whipping cream
1 tablespoon chopped fresh parsley
Melt butter in heavy large skillet over medium-high heat. Add
mushrooms; sauté until deep golden, about 15 minutes. Add
garlic; sauté 30 seconds. Add 1 tablespoon flour; toss
to coat evenly. Add milk and cream and bring to boil, stirring
constantly; simmer until thick, stirring often, about 8 minutes.
Season with salt and pepper. Mix in parsley. Serve hot.
LEEK-STUFFED CHICKEN BREASTS WITH RED BELL PEPPER SAUCE
This elegant entree comes from Mortons House Hotel in Corfe Castle
4 SERVINGS
2 tablespoons (1/4 stick) butter
¼ cup finely chopped shallots
1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
2 ¼ cups chicken stock or canned low-salt broth
½ cup dry white wine
1 7-ounce jar roasted red bell peppers, drained, chopped
2 tablespoons olive oil
1 cup finely chopped leeks (white and pale green parts only)
4 skinless boneless chicken breast halves
Melt butter in heavy medium skillet over medium-low heat. Add
shallots; sauté until tender, about 5 minutes. Mix in tarragon.
Add ¾ cup stock and wine; boil until mixture is reduced to
1/3 cup, about 6 minutes. Add roasted peppers; bring to simmer.
Puree mixture in blender. Season with salt and pepper. Set sauce
aside. Heat oil in heavy large skillet over medium-low heat. Add
leeks and sauté until tender, about 10 minutes. Season
with salt and pepper. Cool.
Using small sharp knife, make deep horizontal cut in each chicken
breast. Fill each breast with 1/4 of leek mixture Skewer openings
closed with toothpicks. Bring 11/2 cups stock to simmer in heavy
medium skillet. Add chicken, cover and simmer until chicken is
cooked through, turning once, about 12 minutes
Bring bell pepper sauce to simmer, thinning with some poaching
liquid if necessary. Spoon onto plates. Drain chicken; slice and
fan atop sauce.
PORK CHOPS WITH ONIONS, SAGE AND APPLESAUCE
At The Mansion House in Poole, they serve this with
a baked breadcrumb dressing.
4 SERVINGS
2 large Golden Delicious apples, peeled, each cut into 8 wedges
1/2 cup water
2 tablespoons (or more) sugar
4 whole cloves
6 tablespoons (3/4 stick) butter
1 medium onion, finely chopped
1-inch-thick center-cut pork loin chops
1 cup chicken stock or canned low-salt broth
1 cup beef stock or canned broth
1 ½ tablespoons minced fresh sage or
1 ½ teaspoons dried rubbed sage
Combine apples, water, 2 tablespoons sugar and cloves in heavy
medium sauce-pan. Stir over medium-low heat until sugar dissolves.
Cover; cook until apples are tender, about 12 minutes. Discard
cloves. Using fork, coarsely mash apple mixture. Taste, adding
more sugar if desired. Simmer until thickened, stirring occasionally,
about 5 minutes.
Melt 4 tablespoons butter in medium skillet over medium heat.
Add onion; sauté until golden, about 10 minutes. Season
with salt and pepper. Set aside.
Melt 2 tablespoons butter in large skillet over medium-high heat.
Season pork with salt and pepper. Add to skillet sauté
until brown and cooked through, about 8 minutes per side. Transfer
to platter; tent with foil. Add both stocks and sage to skillet;
bring to boil, scraping up any browned bits. Boil juices until
reduced to 1/3 cup, about 10 minutes.
Meanwhile, rewarm onion mixture, stirring occasionally. Rewarm
apple-sauce, stirring occasionally. Divide onion among plates.
Top with pork. Spoon pan juices over pork and serve with applesauce
alongside
STRAWBERRY-RHUBARB CRISP
Here's a tempting spring dessert from the Riverside Restaurant
in West Bay.
8 SERVINGS
TOPPING
1 ½ cups all purpose flour
1 cup old-fashioned rolled oats
1 cup packed golden brown sugar
1 teaspoon ground mace
1 cup (2 sticks) chilled unsalted butter, cut into pieces
1 cup chopped toasted hazelnuts
FRUIT
4 cups ½-inch pieces fresh rhubarb or one 20-ounce package
frozen rhubarb, thawed, drained, cut into ½-inch pieces
4 cups strawberries, hulled, halved
½ cup sugar
1 tablespoon cornstarch
2 tablespoons Cointreau or other orange liqueur
Vanilla ice cream
FOR TOPPING: Mix first 4 ingredients in large bowl. Add butter
and rub mixture with fingertips until small moist clumps form.
Mix in hazelnuts.
FOR FRUIT: Preheat oven to 400° F. Mix first 5 ingredients
in large bowl. Transfer fruit mixture to 13x9x2-inch glass baking
dish. Sprinkle topping over. Bake until fruit bubbles and topping
is golden brown, about 45 minutes. Cool slightly. Serve with ice
cream.
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