Sweet Lorraine's wild mushroom, goat cheese and walnut empanada - FOX 10 News | fox10phoenix.com

Sweet Lorraine's wild mushroom, goat cheese and walnut empanada

Posted: Updated:
  • FOX 10 Arizona Morning's Food & RecipesMore>>

  • Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
  • Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
  • 4th of July desserts using 4 ingredients

    4th of July desserts using 4 ingredients

    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.
    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.
(WJBK) -

Get this recipe courtesy of Sweet Lorraine's. Learn more about www.sweetlorraines.com.

Ingredients:
2 tbsp extra virgin olive oil
3 cups roughly chopped wild mushrooms
3 tbsp fresh  garlic ,finely minced
1/2 cup shallots or sweet onion, finely minced
1/4 tsp smoked paprika
1 tbsp chopped mixed herbs (parsley,rosemary, basil, thyme, oregano)
1/2  cup toasted walnuts, chopped small
4 oz. goat cheese,crumbled
1 tbsp chopped chives or green onions (green part only)
Salt and pepper too taste

Method:
Heat large saute pan. Add extra virgin olive oil, saute shallots until soft, add garlic and continue to saute over low heat until lightly golden. Add mushrooms and saute until tender. Add paprika and herbs saute to toss- cool but only to room temperature. Combine cheese and walnuts, add mushroom mix thoroughly combine. Cool.

Vegetarian "Picadillo" filling


Ingredients:
1/4 cup olive oil
1/2 cup white onion, diced
1 tsp fresh garlic, finely chopped
1/2 tsp dried oregano
1/2 tsp smoked paprika
1/4 tsp ground cumin
1/4 tsp ground cinnamon
pinch ground nutmeg
1/2# veggie beef substitute (you can use patties, or reconstitute veg soy protein to equal approx. 1/2#)
2 tbsp tomato paste
1/2 cup roasted tomatoes or canned plum tomatoes
1/4 cup golden raisins
1 tbsp capers
2 tbsp pitted green olives, chopped

Heat olive oil in large saute pan til hot, add onions and saute over med heat until softened add garlic and toss with oil and onion mixture, add all remaining ingredients lower heat to low and stir ingredients until combined. Cover and simmer for approx 30 minutes until flavors have combines- remove from heat and add salt & pepper to taste. Let cool before making empanadas.

Empanada Dough


Ingredients:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 stick unsalted butter, cut into small pieces and chilled
2 large eggs, lightly beaten
1/4 cup dry white wine
1 teaspoon white vinegar

In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Beat the eggs with the wine and vinegar and drizzle over the flour mixture. Pulse until the dough just comes together. On a lightly floured work surface, gently knead the dough until smooth. Wrap the dough in plastic and refrigerate until firm, about 1 hour.

On a generously floured work surface, roll out the dough 1/8 inch thick. With a 3-inch round biscuit cutter, stamp out as many rounds as possible (you should have about 24). Reroll the dough scraps and stamp out additional rounds if possible. Brush the excess flour off the rounds. Working with 1 round at a time and keeping the rest covered with plastic wrap, form the empanadas: Spoon 2 teaspoons of the filling on one side of the dough round. Fold the dough over to enclose the filling and crimp the edges with a fork to seal. Cover with plastic wrap while you form the remaining empanadas.

Preheat the oven to 350°. Beat 1 egg with 1 tablespoon of milk. Evenly space the uncooked empanadas on 2 baking sheets lined with parchment paper and brush with the egg wash. Bake in the upper and lower thirds of the oven for about 25 minutes, until golden brown.

Powered by WorldNow

KSAZ-TV & KUTP
511 W. Adams St.
Phoenix, AZ 85003

Phone: (602) 257-1234
Fax: (602) 262-0177

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices