Recipes, Small Bites

Portobello Fries with a Lemon Garlic Aioli

The first time I had portobello fries, I was in downtown Tampa at a restaurant called Gin Joint. After my first bite I was in love and knew I had to recreate them! 

Soaked in buttermilk and lightly fried in a beer batter and then dipped in a tangy aioli… They are seriously a dream! 

You can have them as an appetizer or use as a Taco Tuesday filling, either way you will crave these! And yes, you can bake them instead of frying and they will taste just as good!

The Lemon Garlic Aioli is a magical creamy sauce with a bright lemony tang and a savory garlic flavor that you will want to dip everything in from chips to veggies to any meat.

Ingredients

Portobello Fries

  • 4 Portobello mushrooms, about 1 pound, stems and gills scraped out, cut into 1/2-inch strips
  • 2 cups buttermilk
  • 3 large eggs, separated
  • 1 can beer (preferably lager or pale ale)
  • 3/4 cup all-purpose flour
  • 3/4 cup white cornmeal
  • ¼ cup grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil, for frying (about 2 ½  cups)

Lemon Aioli

  • ½ cup Mayo
  • 2 tablespoon Worcestershire Sauce
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, chopped
  • 1 small shallot, chopped
  • ½ lemon juiced
  • 1 zest of a lemon
  • 1 teaspoon sugar
  • 1 teaspoon ground pepper
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped Italian parsley

Instructions

Make the aioli: Combine all the ingredients in a bowl and whisk until blended. Set in the refrigerator.

Prepare the mushrooms: In a shallow pan, soak the mushroom strips in the buttermilk, about 1 hour.

Make the batter: In a large bowl, combine the egg yolks, beer, flour, parmesan cheese, cornmeal, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the cayenne. 

Fill a skillet with the vegetable oil; heat over medium-high heat until a deep-fry thermometer registers 350 degrees F or drop a crumb in and it sizzles.

In a large bowl, beat the egg whites with a mixer until stiff peaks form. Gently fold the beaten egg whites into the batter. 

One at a time, dip the mushroom strips in the batter, then carefully lower into the hot oil. (Do this in batches if necessary-do not crowd the pot.) Fry until golden brown, 2 to 3 minutes, turning with tongs. Remove and drain on a paper towel-lined plate. 

Sprinkle with sea salt and serve with the garlic lemon  aioli.

Recipes, Soups

Creamy Mushroom Soup

A rich, delicious, hearty soup for cold winter days.

The deep earthy flavors of a classic home-made cream of mushroom soup recipe can’t be beat, especially when it’s ready in minutes. You’ll never open a can of mushroom soup after trying our recipe!

What makes this mushroom soup so good?

The additional flavors of:

Garlic– fresh garlic is best, but you can use minced if that’s all you have on hand.

Shallots– I LOVE including these in this soup , as the flavor really shines. 

Coconut milk– It is an amazing base liquid for all kinds of soups – it gives you a warmer, richer, creamier taste!

Wine — dry red or white wines are perfect in this and add an incredible taste. If you prefer to leave wine out, you’re more than welcome to do so. There’s no need to replace it with extra broth or stock.

If using a RED, I recommend a Scout and Cellar Gallivant Cabernet Sauvignon, or Fieldhouse Pinot Noir.

For WHITE I love Scout and Cellar Che Fico Pinot Grigio or TangoTango Sauv Blanc.

Ingredients

  • 1 1/2 lbs Portobello mushrooms, chopped
  • 1 cup red wine
  • 1 tbsp extra virgin olive oil
  • 1/2 cup shallots, chopped
  • 3 cloves garlic, chopped
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 tbsp tomato paste
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 quart low-sodium vegetable broth
  • 1 14 oz can full-fat, unsweetened coconut milk

Toppings:

  • 1 pint cremini mushrooms – for a crispy topping
  • 1/4 cup water
  • 1 tbsp. extra virgin olive oil
  • microgreens as garnishment (I used sweet basil microgreens)

Instructions 

Wash and roughly chop the cremini mushrooms. Add the Portobello mushrooms to a large, deep-sided skillet and simmer with the red wine until the wine has cooked off.  About 6-8 minutes. 

While the Portobello mushrooms are simmering, heat the olive oil in a large stockpot. When shimmering, add the shallots and garlic and sauté on medium-low heat until golden brown. This takes a few extra minutes, but adds a lot of flavor.

Add the oregano, thyme and rosemary. Stir to combine and toast until fragrant. About 1 minute. Then add the tomato paste and toast until it becomes a deep red.

Next add the salt, pepper, vegetable broth and coconut milk. Add the cremini mushrooms to the broth and wipe out the skillet. Bring the broth to a simmer.

While the broth is simmering, trim the mushrooms. Wash and wipe off any dirt and tear the mushrooms into smaller pieces. 

Simmer the cremini mushrooms in ¼ cup of water until the water has cooked off. Add the olive oil and sauté on medium heat until crispy. Set aside on a paper towel to drain any excess oil.

Using an immersion blender, blend the soup until it is smooth. If you are using a standard standing blender, carefully blend the soup in small batches.

Serve immediately with a drizzle of olive oil, the crispy mushrooms and microgreens.

Blogs, Recipes

Mushroom Leek Stir Fry

I recently had an abundance of leeks and asked my friends to give me some recipe ideas. My friend, Natasha suggested Stir fry and I am so glad she did!! This recipe was inspired by the Food & Wine Stir Fry recipe, Natasha shared with me.

This is one of those dishes that is unbelievably simple and super tasty. I love spicy Asian food! So when I found this chili paste, Dragon Fly Fried Chili Paste at my local Asian market, I fell in love! It is absolutely delicious but be careful it is SPICY! A ½ teaspoon gives you the perfect amount of heat! If you like your food spicier then by all means add a full teaspoon. 

You can eat this stir fry alone or over rice. I served it alongside Chicken thighs and a side of brown rice.  

Ingredients

  • 3 tablespoons olive oil 
  • 10 ounces mushrooms, thinly sliced 
  • 1 large leek, white and tender green parts only, thinly sliced
  • ½ onion, diced
  • 4  garlic cloves, chopped
  • 1 tablespoon minced fresh ginger 
  • 1 1/2 teaspoons soy sauce 
  • 1 teaspoon toasted sesame oil 
  • 1/2 teaspoon Chinese chile paste, II love DragonFly Fried Chili Paste

Instructions

Heat a large skillet. 

Add 2 tablespoons of the olive oil, tilting to coat the skillet. 

Add the mushrooms and onions,  stir-fry over high heat until golden, about 8 minutes. 

Stir in the remaining 1 tablespoon of olive oil. 

Add the leek, garlic and ginger and stir-fry until the leek is tender, about 2 minutes. 

Add the soy sauce, sesame oil and chile paste and stir-fry for 1 minute. 

Serve.

Blogs, Recipes

Chicken Marsala

Chicken Marsala with Cauliflower rice

Perfect for weekend OR weeknight cooking, this is one chicken recipe you will make time and time again. This Chicken Marsala recipe is equally as good as what you’ll get at an Italian restaurant so it’s the perfect thing to make on your own, and of course a great dish to serve to guests. It’s a classic dish that does not disappoint!

It’s no wonder it’s one of the most ordered chicken dishes in restaurants! Made with golden, crispy, pan-fried chicken, crispy prosciutto, a mushroom-filled creamy Marsala wine sauce and a good kick of garlic, this Chicken Marsala recipe is next-level!

So let’s talk about wine pairings. You don’t want to go too big with this dish. A big red like a Cabernet will overwhelm not only the chicken, but the subtle sweetness of the Marsala sauce. You’re better off going with a full bodied white like Scout & Cellar Clean-Crafted™ Chardonnay, or Pinot Gris. Not a white wine fan? Go for a light to medium bodied red like Pinot Noir. 

So there you have it, my easy and delicious Chicken Marsala recipe, and the wines that I recommend with it. Crack open a bottle of something awesome, and get cooking. 

INGREDIENTS 

For the chicken:

  • 1 cup all-purpose flour, divided
  • 1 teaspoon kosher salt and freshly grounded pepper
  • 4 boneless, skinless chicken breasts or thighs
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter

For the Marsala sauce:

  • 2 tablespoons unsalted butter, as needed
  • 4 ounces prosciutto, thinly sliced and diced
  • 8 ounces mushrooms, quartered
  • 3 small shallots chopped
  • 3 cloves garlic, minced
  • 3/4 cup dry Marsala wine
  • 3/4 cup low-sodium chicken broth
  • 1 teaspoon freshly ground pepper
  • 1/4 cup heavy cream
  • flat leaf parsley

INSTRUCTIONS

Arrange a rack in the middle of the oven and heat to 200°F. 

Mix the flour and salt in a small bowl and set aside.

Pound the chicken thin. Working with 1 chicken breast at a time, place inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness. 

Set the flattened chicken breast aside and repeat with the remaining breasts.

Return the flattened breasts to the bag and add the flour mixture. Seal the bag and shake to coat.

Heat the oil in a 12-inch straight-sided skillet over medium-high heat until shimmering. 

Add the butter, followed by 2 of the chicken breasts. Fry until golden-brown on both sides, 3 to 4 minutes per side. 

Remove the browned chicken to a baking dish or rimmed baking sheet. Repeat with the remaining 2 chicken breasts. 

Cover the chicken with aluminum foil and place in the oven to keep warm.

Keep the heat on medium-high. If there isn’t grease left from frying the chicken, add up to 2 tablespoons more butter to the pan. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat

Add the mushrooms and cook until their juices start to release, about 3 minutes.

Add the shallots and garlic and cook until fragrant, about 1 minute. 

Add the Marsala and scrape the bottom of the pan to remove any browned pieces. Add the broth and simmer until reduced by half and starting to thicken, about 15 minutes.

Add the cream and return the chicken to the sauce. Cook until the sauce thickens and the chicken is well-coated, 3 to 5 minutes.

Plate the chicken, then top it with the mushrooms and sauce, and garnish with chopped parsley. Viola, fini! 

That was easy huh!? Why go to an Italian restaurant and pay $15-20 when it’s so easy to do at home?

http://www.scoutandcellar.com/whiskawaykitchen