DAY Recipe

“Recently I had dinner at a fine restaurant with a peculiar name: The Place Next to the San Juan Ferry,” says Beth Fogarty Day of Redmond, Washington. “It’s right by the water in Friday Harbor, Washington. I’d love the recipe for the mushroom and goat cheese appetizer.”

[...]

Cabernet Sauvignon can be substituted for the Merlot, but either way, have mashed potatoes and steamed broccoli florets with the veal, and wedges of chocolate mousse cake afterward.

2 servings; can be doubled

INGREDIENTS
10ounces veal cutlets
4teaspoons minced fresh sage
3tablespoons butter
1large shallot, [...]

Makes 4 servings.

INGREDIENTS
45- to 6-ounce sea bass fillets
1/4cup sherry wine vinegar1tablespoon butter
1/3cup chopped onion
1/3cup coarsely grated peeled granny smith apple
6ounces fresh oyster mushrooms, cut into 1-inch pieces
2teaspoons chopped fresh thyme
3tablespoons apple juice
DIRECTIONS
Preheat oven to 450°F. Place fish in [...]

INGREDIENTS

4 boneless skinless chicken breast halves
1 tablespoon vegetable oil
1/2 cup sliced carrots
1 cup broccoli florets
1 cup sliced fresh mushrooms
1 (10 3/4ounce)can condensed cream of chicken soup, undiluted
1 (10 3/4ounce)can cream of mushroom soup
1/3 cup milk
1 tablespoon Dijon mustard
1/8 teaspoon pepper
hot cooked noodles

DIRECTIONS

In a large skillet, cook chicken in oil for 10 minutes or until juices run clear.
Remove and keep warm.
In the drippings, saute carrots for 2 minutes. Add broccoli; saute for 2 minutes. Add mushrooms; saute for [...]

INGREDIENTS

1 lb asparagus spears , trimmed
water
1/4 cup butter
2 cups sliced mushrooms
2 tablespoons Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 teaspoon garlic , minced

DIRECTIONS

Place asparagus spears in a 10" skillet.

Add enough water to cover.

Bring to a boil over medium heat and cook until spears are crisp tender.

Drain and return to skillet.

Add remaining ingredients, stir well, and heat over medium heat until mushrooms are cooked through.