Michael.Adams.Meals.Blog

Mushroom and Sage Soup  1/2 Stick of Unsalted Butter 1 medium onion, diced 1 1/2 pounds of Cremini or Baby Bella Mushrooms, chopped 4 cups of Chicken Broth 1/4 cup of all-purpose flour 3 Sage Leaves, minced Salt & Pepper DIRECTIONS: 1. In a large pot on medium heat melt butter then add diced onions with a pinch of salt & pepper and cook onions until nice and translucent about 5 mins. Then add the chopped mushrooms, sage and cook until softened about 7 mins. 2. Stir in the flour with mushrooms and onions until fully combined and cook for 1 minute. 3. Slowly whisk in 1 cup of the chicken broth until fully combined then add the final 3 cups. Turn heat to high and bring broth to a boil, then reduce heat to medium low and simmer covered stirring a few times for about 12 minutes. 4. Remove pot from heat and blend soup using an immersion blender adding salt & pepper to taste and 1 cup of water to thin out if needed. Serve in bowl with some rustic bread an...

Yorkshire Pudding Toad in a Hole  5 Beer Bratwurst Sausages 1 1/2 cups of All-Purpose Flour 2 Cups Milk 3 Eggs 2 Tablespoon of Oil 3 Tablespoons of Parsley, Chopped some for Garnish Salt & Pepper GRAVY: 1 Garlic Clove, Minced 1/2 Yellow Onion Sliced 1 Tablespoon of Oil 3 Tablespoons of All-Purpose Flour 3 Tablespoons of Unsalted Butter 1 Can of Chicken Stock 1/3 Cup of Water Salt & Pepper DIRECTIONS: 1. Preheat oven to 475 degrees then in a skillet on medium low, heat up 1 tablespoon of oil and slowly brown sausages about 4-5 mins on each side so they don't fully cook. 2. In a rectangular bakeware dish spread 1 tablespoon of oil with a pastry brush and place into heated oven for 5 mins. 3. In a medium bowl whisk milk and eggs for 1 min, then sift flour into bowl using a wire sifter then add 2 tablespoons of chopped parsley, 1/2 teaspoon of salt and 1/2 teaspoon of pepper and whisk until a batter forms. 4. Remove sausages from hot the skillet ...

Mushrooms with Garlic and Parsley  4 Tablespoons Unsalted Butter, Melted 5 Garlic Cloves, Minced 2 pounds of Crimini Mushrooms 4 Tablespoons of Parsley, Chopped some for Garnish Salt & Peppr DIRECTIONS: 1. Preheat oven to 375 degrees then rinse mushrooms to remove any access dirt, allowing mushrooms to sit and somewhat dry while chopping garlic and parsley. 2. Fully melt butter in a measuring cup then add the minced garlic and chopped parsley to melted butter, saving some parsley for the final garnish. 3. Lightly spray a 9x13 baking sheet with cooking spray before adding mushrooms to pan and pour butter and garlic mixture over mushrooms with salt & pepper. Bake for 15 mins rotating baking sheet at least once then garnish with some leftover chopped parsley and ENJOY!!!

An Evening with Chefs Marc Murphy & Amanda Freitag On January 8, 2017 Chef Amanda Freitag posted a GIVEAWAY on her Instagram page stating that she and Chef Marc Murphy from Food Network's Chopped , were going to pick 7 lucky people attend an exclusive dinner hosted by these two Chefs in NYC. Little did I know I would be one of the lucky 7 winners to get the opportunity to experience this once in a lifetime event. On Jan. 25th the dinner was held at 179 West Broadway at a former restaurant now called "Landmarc Triebeca Events" which is an amazing location for private events that is owned by Chef Marc. Being the first to arrive I was welcomed by a wonderful gentleman who offered to take my coat while introducing me to David Lombardo, a close friend to the Chefs. David offered me a drink from the bar that was stocked with an array of drinks. There was a collection of wines from the winery Archer Roose.  I decided to try the Rosé wine which was absolu...

When cooking with red wines one would think an ideal paring would be meats, olives, cheese and crackers, right? That's mostly true. However, did you know vegetables take on a incredible taste when stewing in red wine? In this next post I wanted to explore some of these tastes first hand with a new wine from the Tenuta Sassoregale Winery located in the gentle hills of La Maremma about 15 miles South of Florence, Italy. There in the heart of Tuscany the Sassoregale estate covers approximately 94 acres of rolling hills and meadows where sea breezes and constant sunshine overlook the vineyards. The winery is still inhabited by wild boars, roe and fallow deer, which roam freely among the vineyards from the nearby untamed, dense forests. A representative of the Tenuta Sassorgale winery reached out to me requesting my assistance with transforming one of their wines into a delicious meal. I will be cooking with their Sangiovese ruby red wine to create an easy, stove top version of classic ...