Tag Archives: Recipes

Recipe: Lion’s Mane Spinach Bake

Lion’s Mane (Mushroom) Spinach Bake

By NH Mushroom Company
Serves 8 as an appetizer
Mushroom Spinach Bake
1 pound Lion’s Mane Mushrooms, torn into ½ pieces
2 cups lightly packed fresh spinach, roughly chopped
4 cloves garlic, peeled and minced
3 Tablespoons butter, melted
2 – 4 Tablespoons best quality Extra Virgin Olive Oil
Salt and freshly ground black pepper, to taste
½ pound Gruyere, grated


  •  Preheat oven to 350degrees.
  • Mix mushrooms, spinach, and garlic in a large mixing bowl.
  • Drizzle with melted butter and 2 Tablespoons of olive oil, adding more if too dry.
  • Season with Salt and Pepper.
  • Place in ceramic or glass baking dish.
  • Sprinkle with shredded cheese
  • Bake 25-35 minutes until cheese melts and is lightly browned.
  • Serve with toasted bread, pita crisps or your favorite crackers.
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Recipe: Grilled King Oyster Mushrooms on Ciabatta

Grilled King Oyster Mushrooms on Ciabatta

Serves: 4
Chef Steffani Adaska

king oyster mushrooms

NH Mushroom Company has THE BEST mushrooms. Their King Oysters are beautiful, meaty and make a great appetizer on grilled ciabatta bread.

  • 8 King oyster mushrooms
  • ¼ Cup extra virgin olive oil, plus more for drizzling
  • loaf ciabatta bread
  • 3 large cloves garlic, peeled
  • Sea Salt and freshly ground black pepper
  • Italian parsley for garnish

·      Preheat grill to medium-high heat

·      Wipe mushrooms with a damp cloth to clean

·      Trim off ends of mushrooms

·      Cut into approximately ¼ inch wide lengthwise strips

·      Brush mushroom with olive oil on both sides and season with sea salt and pepper

·      Oil your grill grates. Place mushroom slices on grill to cook, turning once to cook other side. Cook about 3-4 minutes on each side. Move to indirect heat to continue slow cooking while preparing bread.

·      Slice ciabatta in half lengthwise. Then cut each half into 1-inch slices.

·      grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes.

·      Working quickly, drizzle the toasted sides with extra-virgin olive oil. Rub the garlic cloves over the grilled bread (it’s important to do this while the bread is still hot or warm, otherwise the garlic won’t melt into the bread.)

·      Top grilled ciabatta with sliced mushrooms, sprinkle with salt and pepper, and chopped Italian parsley

·      Serve immediately while warm.

·      A hearty red wine is a great match for this appetizer.

Chef Steff’s Note:  a sprinkle of Reggiano tastes great on top too.

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Chocolate Hazelnut Surprises

These cookies are the perfect Valentine’s Day treat! Don’t forget to check out our other recipes and cooking classes.

Chocolate Hazelnut Surprises

Chocolate Hazelnut Surprises

Yield: 2 dozen cookies

3 cups Nutella, divided
2 cups Unbleached All-Purpose Flour
1 teaspoon instant espresso powder
1 teaspoon ground cinnamon
2 large eggs
melted white (or dark) chocolate, garnish (optional)

  • Do the night before baking: For the surprise filling- Take 1 cup of Nutella and spoon 24 small balls onto a waxed paper or parchment-lined cookie sheet. Don’t worry if not perfectly round, you can shape them better once they are frozen. Freeze overnight
  • Preheat your oven to 350°F.
  • Line 2 cooking sheets with a Silpat liner (see note below) or parchment paper
  • In a bowl of stand-up mixer, with paddle attachment, mix together remaining flour, espresso powder and cinnamon until combined. Add the Nutella and eggs, continue to mix until blended. Don’t over mix.
  • Scoop out cookies by a heaping spoonful of the dough onto your prepared cookie sheets. (You should aim for 24 cookies/ 12 per cookie sheet.)
  • With the bottom of a large drinking glass, flatten each dough ball. Place frozen Nutella balls in the center of each flattened dough piece. Wrap cookie dough around the Nutella, enclosing it completely. Roll the ball of dough to seal any openings. Repeat.
  • Bake cookies for 8 – 10 minutes.
  • Once out of the oven, drizzle melted chocolate in a ‘zig zag’ design over cookies
  • Serve these surprises warm with a big glass of milk. YUMMO!!!!!!

Chef Steffani’s Note: If you don’t serve the cookies while they are warm, the centers solidify. Nuke them for about 6-8 seconds in a microwave to get the centers gooey. Parchment paper isn’t the only thing (nor, IMO, the best) that you can use to line a sheet pan for baking. Silpat liners are non-stick baking sheets made of a blend of food-safe silicone and a fiberglass mesh. They’re versatile because nothing sticks to them. They never wear out and work at a very wide temperature range. Parchment paper, by contrast, can only be used a limited number of times and start to burn at very high temperatures. Silpat products are great for working with sticky materials such as gooey batter, taffy, caramel, doughs and more.

Yes! I am a BIG FAN of Silpat liners. No! This is not a paid endorsement. : )

You can find Silpat liners at most culinary supply shops. Locally, you can find them at Sawyer River Knife & Trading Co in North Conway.

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Beef Wellington with Port Wine & Roasted Shallot Jam

Impress your Family with this Holiday Entrée from Chef Steffani: Beef Wellington with Port Wine & Roasted Shallot Jam

I come from a family of foodies. My mom is an amazing cook. My sister is an incredible cook. My eldest brother is an Executive Chef in NY. Needless to say we LOVE to cook and we LOVE to eat. We know food. We live for food. All we talk about is food. That’s what we do when we are together.

Last Christmas holiday I spent in Mendham, NJ. That’s where I grew up. Along with a beautiful poached salmon, I made this Beef Wellington recipe for Christmas Dinner. OMG!!! Can I say A-M-A-Z-I-N-G? My family still talks about it! My nephew, Michael, insists this is the best thing he as ever eaten. EVER. Go Aunt Steffani!

I based this recipe on Gordon Ramsey’s Beef Wellington recipe, but tweaked it a bit to make it my own. I also created a delectable sauce that pairs very nicely with it. Plan ahead, as it takes some time to prepare. But it is SO WORTH IT! Pour yourself a glass of Malbec or Cabernet and enjoy this with your family.

Happy Holidays!!! Chef Steffani

Beef Wellington

Beef Wellington with Port Wine & Roasted Shallot Jam

  • 2 pounds wild mushrooms, roughly chopped
  • Sea salt and freshly ground black pepper
  • Olive oil, for cooking
  • 2 2.5-3 pound pieces of prime beef fillet, trimmed
  • 2 Tbsp Dijon mustard
  • 3 Tbsp. minced fresh tarragon
  • 10-12 slices of Prosciutto di Parma
  • 1 package ready-made puff pastry
  • Flour , to dust
  • 2 egg yolks, beaten
  1. Place mushrooms into a food processor with some S & P and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.
  2. Heat in a frying pan and add a little olive oil. Season beef with S & P and sear in the hot pan for 30-40 seconds on each side. (You don’t want to cook it at this stage, just sear it all around.) Remove beef from pan and set aside to cool. Brush meat all over with Dijon. Sprinkle fresh tarragon evenly over the mustard.
  3. Lay a sheet of plastic wrap on a work surface and arrange the Parma ham mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twit the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.
  4. Roll out the puff pastry on a floured surface to a large rectangle, the 1/8” thickness. Remove the plastic wrap from beef and lay in the center. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for Chill for at least 30 mins to let the pastry rest.
  5. Heat the oven to 400oF.
  6. Lightly score the pastry at 1⁄2” intervals and glaze again with beaten egg yolk. Bake for 20 mins, then lower the oven setting to 350 degrees F and cook for another 15 mins (for Medium Rare).
  7. VERY IMPORTANT STEP: Allow to rest for 10-15 mins before slicing. The beef should still be pink in the center when you serve it. Serve with Port Wine/Shallot Jam.

    Port Wine & Roasted Shallot Jam

    • 1 1/2 pounds large shallots (about 24), halved lengthwise, peeled
    • 3 tablespoons olive oil
    • 6 cups canned beef broth
    • 1 1/2 cups tawny Port
    • 1 tablespoon tomato paste

    1. Position rack in center of oven and preheat to 375°F. In 9-inch- diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.

    2. Meanwhile, boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste.

    CHEF’S NOTES: Wellington can be made, through step 4, one day ahead of time. This Port Wine & Roasted Shallot Jam goes well with roasted pork and game too. Jam can be made up to 3 days prior, just cool and store in an airtight container. Reheat before serving.

    Chef Steffani Adaska lives in North Conway. She’s chef/owner of Steffani Adaska Personal Chef & Culinary Services. Steffani provides cooking classes in private homes, offers restaurant consulting and is Director of A Taste of the Mountains Cooking School at The Bernerhof Inn in Glen. FMI call 603.662.9989 or visit www.BernerhofInn.com/cookingschool.

    Check out the 2014 Schedule for A Taste of the Mountains .
    Gift Certificates make a unique holiday gift for your foodie friends.

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Caramel Apple Spice Cupcake Recipe

Caramel Apple Spice Cupcakes w/ Cinnamon Cream Cheese Icing
By Chef Steffani Adaska

Caramel Apple Spice Cupcakes with Cinnamon Cream Cheese Icing

1 1/2 cups AP (all purpose) flour
1 Tablespoon apple pie spice mix (see recipe below)
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
2/3 cup sweet cream butter, at room temperature
1 teaspoon vanilla extract
2/3 cup whole milk, room temperature
1 egg, room temperature
1 Granny Smith apple peeled, cored, small dice

For the Icing:
1- 8 oz package of cream cheese, room temperature
3 Tablespoons sweet cream butter, room temperature

2 teaspoons vanilla extract
1 Tablespoon of ground cinnamon
pinch of salt
3 cups powdered sugar
1 1/2 Tablespoons heavy cream, room temperature

For the Caramel Drizzle:
8 caramel candies, unwrapped
1 Tablespoon heavy cream


  • Preheat oven to 350.
  • Sift together, flour, apple pie spice mix, baking powder & salt. Set aside.
  • Cream together softened butter and sugar until light & fluffy, about 4 minutes. Add vanilla, milk and egg. Mix 1 minute. Scrape sides of bowl.
  • Slowly mix in dry ingredients medium/low speed.
  • Gently fold in apples.
  • Pour into lined cupcake tins about 2/3 full.
  • Bake  about 20 minutes or until a tooth pick comes out clean. Allow cupcakes to cool completely.


  • At medium/high speed, whip all ingredients until smooth and light, about 5 minutes. Frost cooled cupcakes.

Caramel Drizzle:

  • Over medium heat, mix together caramels and cream in small sauce pan until melted and smooth. Cool slightly. Drizzle over iced cupcakes.

*Apple Pie Spice Mix
1/4 cup ground cinnamon
1 Tablespoon ground allspice
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1/2 teaspoon ground cardamom

Mix all ingredients together. Store in airtight jar in a cool, dark place.


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Grilled Corn on the Cob Recipe

Grilled Corn on the Cob

Grilled Corn on the Cob is not only delicious but it’s an impressive side dish for your next BBQ or clambake. It’s also wicked easy to prepare.

Grilling corn brings out the flavors by caramelizing the sugars that naturally reside in the corn. Who doesn’t like that…? Corn can be cooked on your grill either wrapped in aluminum foil or in its own husks. I like to do it in the husks.

You can liven up grilled corn if you add herbs and spices to the ear of corn before you grill it.

Great corn on the cob must begin with selecting the freshest ears of corn. The absolute best corn is corn that is picked ripe and straight from your own vegetable garden. If not growing corn, go to your local farm. When buying, be sure the husks are bright green and fit snugly around the ear of corn. The kernels should be in tight rows right to the tip of the ear of corn, and be plump and milky. Also, the silk should be somewhat moist. Dry silk generally means older corn.

If you are in the North Conway area, I suggest Weston’s Farm or Sherman Farm.

Grilled Corn on the Cob

Grilled Corn on the Cob
Chef Steffani Adaska

Serves:  5                            Soak time: 15 mim                          Cook time: 10-12 min

10 ears, fresh corn
Large Pot of cold water
Freshly ground black pepper

Preparation: Remove all but a few of the layers of husks. (You’ll want at least a double layer of husks over the corn but not much more). This will keep the corn from burning, but also allow excess moisture out and smoke flavor in. Actually the husks will burn, creating smoke that can then sink into the corn.

Leave the stalk intact, giving you a good handle. Remove as much silk as you can, but you don’t need get it all out at this point. Once grilled, the silk will be easier to remove.

Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks.

Time to Grill: Now you are ready to grill. You want a medium high heat. Hold your hand about five inches from the heat source. You should be able to keep your hand there for a count of three to five. Too high heat will cook the corn too quickly, burning the kernels and drying them out. Yuck.

After soaking, remove corn from the water and shake off excess water. Place on an oiled grill.

Corn will take about 10-12 minutes to grill, turning every two minutes. The husks will burn, but the kernels themselves shouldn’t. Watch for the kernels to turn a golden yellow color.

Remove corn from the grill before it starts to turn a dark yellow color. This is the first sign that it’s going to burn.  If you overcook it, the corn will have a tough/burnt outer kernel and become mushy inside.

Grasping one end with tongs, an oven mitt or dish towel, peel the husks and any remaining silk from the top down – they should all come off in one piece.

Serve with butter, salt and pepper and enjoy!

Variation: Before you grill, pull back the husks completely and coat the corn with a compound butter (essentially a butter mixture – try shallots, cumin, cayenne and S & P). This will add extra moisture and flavor to your corn.


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Vanilla Bean Cheesecake with Winter Fruit Compote Recipe From Chef Steffani Adaska

Winter Fruit Compote
Vanilla Bean Cheesecake with Winter Fruit Compote

For the Cheesecake
1 T. unsalted butter, melted
3 T. graham cracker crumbs
2 lbs. Philadelphia cream cheese,
room temperature
1 cup sugar
4 large eggs, room temperature
1 tsp. lemon zest
3 tsp. vanilla extract
1 vanilla bean pod, scraped
1/4 cup heavy
1/4 cup sour cream
1. Pre-heat the oven to 500°.
2. Brush sides and bottom of a 9’’ springform pan with butter. Sprinkle
graham cracker crumbs over bottom of pan and shake to coat evenly
with crumbs.
3. Beat the cream cheese in a standing mixer until very smooth. Gradually
add the sugar and beat on medium speed until sugar dissolves (3-
4 minutes). Add eggs, one at a time, beating just until incorporated
and scraping down the sides of the mixer bowl after each addition.
Add lemon zest, vanilla extract and vanilla specks and beat just until
4. Remove bowl from mixer and stir in cream and sour cream with a
wooden spoon.
5. Pour the batter into the prepared pan. Bake the cheesecake at 500°
for 10 minutes. Reduce oven temperature to 200°. Bake until the
cheesecake’s perimeter is set, but center jiggles when pan is tapped,
about an hour.
6. Turn off the heat and use a long-handled fork or spoon the hold the
oven door open by about one foot.
7. Let the cheesecake rest for an hour, then place it on a wire rack and
let it cool to room temperature. Cover the cheesecake and refrigerate
it until chilled, at least 4 hours.
Chef’s notes:
I recommend baking the cheesecake in a water bath (Bain Marie).

For the Compote
1 cup dry white wine
¼ cup sweet Marsala wine
1 cup granulated sugar
2 tsp. vanilla extract
½ cinnamon stick
½ cup dried apricots, quartered
½ cup golden raisins
½ cup dried cherries
Dash gray sea salt
1 cup Granny Smith apples,
diced ¼-inch thick cubes
1 cup pears, ¼-inch slices
1 T. lemon zest
1 T. fresh lemon juice
1. In a 4-quart saucepan or pot bring the first 6 ingredients to a simmer.
Stir slowly to dissolve the sugar in the liquid.
2. Add the remaining ingredients except the lemon juice.
3. Bring liquid to a boil. Reduce heat to simmer, simmer for about 20.
4. Turn off the heat then stir in the lemon juice. With a slotted spoon
remove the fruit to a bowl.
5. Bring the remaining syrup to a simmer and reduce until lightly thickened
or when the bubbles formed on the top become small.
6. Remove the syrup for the heat and cool. Once cool mix with the fruit
and serve over cheesecake slices.
7. The compote can be made ahead and kept n the refrigerator for up
to 3 days.

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