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Home > Dining Out > Restaurant Guide > Sublime
Recipes From Sublime
Wild Mushroom Stroganoff
1 Tbsp. extra virgin olive oil
1 medium diced yellow onion
1 cup quartered cremini mushrooms
1 cup quartered shitake mushrooms
1 cup quartered oyster mushrooms
1 Tbsp. whole-wheat pastry flour
4 cups sauce (espagnole)
1/2 cup soy sour cream
1 Tbsp. ground mustard
4 Tbsp. chopped parsley
Heat the oil and sauté the onion and mushrooms. Sprinkle in the flour
and cook to a paste. Add the sauce espagnole and cook at a slow simmer for
20 minutes. Mix the soy sour cream and mustard together. Pour into the sauce
and heat throughout. Garnish with the parsley.
Makes 4 servings.
Apple Turnovers
6 Granny Smith apples
1 cup brown sugar
1/2 cup water
2 tsp. cinnamon
1/2 tsp. fresh ground nutmeg
1 tsp. nonhydrogenated shortening
1 tsp. apple cider vinegar
1 lb. pie dough
Peel and dice the apples. Cook on medium heat with all ingredients except
the dough. Purée 1/2 the batch. Mix the purée with the remaining
half of the batch and let cool completely. Roll the dough out very thin
and cut it into squares of the desired size. Place a dollop of the apple
mixture on each one. Moisten with water and seal. Bake in a hot oven at
375-400F.
Makes 6 servings.
Papaya and Mango Salsa
1 small diced mango
1 small diced golden papaya
1/2 tsp. minced Scotch Bonnet peppers
2 tsp. maple syrup
1/2 cup bias-cut green onion (scallions)
1/4 cup chopped fresh cilantro
1/2 tsp. fine sea salt
In a mixing bowl, combine all ingredients together except salt, mixing well.
Add salt. Transfer to a container and refrigerate until ready to use.
Makes 4 servings.
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