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

Print this Recipe    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
white wine
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.



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