Vegetarian: Originally posted: Mon, 14 Nov 1994 19:19:51 GMT by Recipe Cottage

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LOCATION: Recipes >> Vegetarian >> Originally posted: Mon, 14 Nov 1994 19:19:51 GMT


	Originally posted: Mon, 14 Nov 1994 19:19:51 GMT

		I've been getting reaquainted with an old friend from college (ran into him at a Dead show this summer) and he suggested that we crack open a bottle of 1977 port this weekend. I was reminiscing over the garlic fests we used to hold back in school, and decided to do a garlic- intensive meal to accompany it. A few more folks were invited, along with several cabernets... WARNING: this meal rates high on the fat and cholesterol scales; we're either intentionally overdoing it, or testing the theory that red wine and garlic help to fight cholesterol buildup :-) If it's worth doing, it's worth overdoing... The Menu: Portabello Steaks Picata Basil-garlic fettucini with mushroom alfredo sauce Killer garlic bread Green salad with garlic dressing Desert: Warre's 1977 Vintage Port The two main dishes were, of course, experiments. Always experiment on your guests! Mushroom-Alfredo Sauce (serves 4) ---------------------- 1 lb. mushrooms, sliced 1 lg. onion, chopped 4 cloves garlic, minced 16 oz fresh alfredo sauce olive oil white wine Sautee the onions and garlic in olive oil over a medium heat until they start to turn translucent. Add the mushrooms and a splash of white wine; sautee, stirring constantly, until the mushrooms have shrunk and most of the liquid has come out of them. Drain the liquid and reserve for later. Add the alfredo sauce to the mixture, heat gently, and serve over fresh basil-garlic fettucini. Note: I bought the alfredo sauce at a local pasta shop; purists would want to make it from scratch. Are there any good recipes out there? I know it has cream, butter, flour, parmesagen cheese...hmmmmm, I can feel my arteries hardening... Portabello Steaks Picata ------------------------- 6 large portabello mushrooms, sliced 3/4" thick mushroom broth (from above) lemon juice butter white wine capers olive oil Brush the mushroom slices lightly with olive oil, and arrange the pieces in a baking dish. Bake uncovered at 350 F for around 20-30 minutes, until the mushrooms are dark brown and slightly shrunken. Meanwhile, heat the mushroom broth, add an equal amount of white wine (about 1/2 cup), 1/3 cup lemon juice, 1 stick of butter, and 1 TBS capers. Simmer for a few minutes, then pour over the mushrooms just before serving. I think next time I'll thicken the sauce with arrowroot or cornstarch, just a little. The mushrooms come out very chewy and flavorful, great stuff! Oh, and I probably slipped in a few cloves of minced garlic on general priniciples... Killer Garlic Bread ------------------- 1 head of garlic, minced (not a typo!) 3/4 stick butter 2 TBS italian spice mix 4 tbs fresh grated parmesagen cheese 1 loaf extra sour sourdough french bread Melt the butter, mix in everything else; split the loaf lengthwise, spread the mixture on the bread, and broil (on the lower oven shelf) until the surface just starts to toast. Wear goggles and gloves, and warn any neighbors that may be vampires. There was dessert, too, but since nobody in their right mind would want dessert after this large a meal, I won't mention that it was ice cream, sans garlic. If you really get into it, you might want a bottle of Rappazini Garlic Dinner Wine from Gilroy; that's what used to trigger the fests back at UCSB. enjoy! chuck/