Roasted Garlic And Porcini Flan With Porcini Mushrooms And Tomato Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
• Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.
• Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.
• Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.

Steps:

• Preheat oven to 400 degrees. Wrap garlic in foil and place on a baking sheet. Bake for 1 hour. Allow to cool.
• Lower oven temperature to 350 degrees. Cut garlic heads in half, exposing cloves. Squeeze pulp from skins. Place in a food processor and puree until a smooth paste is formed. Add cream, eggs, salt and white pepper. Process again until smooth; do not overprocess, or the cream will thicken.
• Bring a teakettle of water to a boil. Ladle custard into 6 custard cups or ramekins. Place cups in a deep baking pan. Pour boiling water into the pan two-thirds of the way up the sides of the cups.
• Place baking pan in oven. Bake until custard is set, 35 to 40 minutes; do not overcook. Remove cups from the water bath, and allow to sit for 5 minutes. Serve immediately.

Steps:

• Preheat the oven to 325 degrees F. (160 degrees C.).
• Place the beans in a large saucepan with plenty of water and allow to simmer for 2 hours along with the peeled tomatoes, sage, rosemary, garlic, pepper and chili powder. Add salt once the beans are cooked.
• Gently wash the mushroom caps with running water, protecting them with your hands so as to prevent them absorbing too much of the water.
• Place the mushrooms on a sheet of aluminum foil on a baking tray. Slice the garlic and gently insert each piece into the mushroom caps. Sprinkle the chopped nipitella over the mushrooms and add salt, pepper and a generous dash of olive oil.
• Wrap the mushrooms in the aluminum foil, carefully ensuring all the edges are sealed and place on a baking tray in a shallow bath of water. This is now ready to be cooked 'bain marie' style for 20 minutes.
• Once the mushrooms are cooked, assemble them onto a plate with two large tablespoons of the cooked beans and some small shavings of crusty bread. Drizzle with olive oil and serve the dish piping hot.

Steps:

• Preheat the oven to 400 degrees F.
• Add the mushrooms, melted butter, olive oil, salt, pepper, sliced garlic, rosemary sprigs and thyme sprigs to a 9-by-13-inch baking dish. Toss the ingredients together until evenly combined.
• Bake until the mushrooms are softened and slightly browned, 30 to 35 minutes. Remove the pan from the oven and discard the rosemary and thyme sprigs.
• Serve immediately or keep at room temperature until ready to serve.