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Entrées Featured Recipes

Portobello Mushroom and Creamy Clam Sauce Dinner

Portobello Mushroom and Creamy Clam Sauce Dinner | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
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So hearty and delicious!

Here is an easy seafood recipe!


Credit: ericarobbin.com

Ingredients


PORTOBELLO MUSHROOM AND CREAMY CLAM SAUCE DINNER:
– 2 pounds clams in shells, rinsed clean
– Water, for boiling
– 1/4 cup butter, unsalted
– 3-5 garlic cloves, finely chopped
– 1 cup fresh portobello mushrooms, sliced
– 1/2 cup heavy whipping cream
– 1/4-1/2 teaspoon garlic salt, to taste
– 1/2 teaspoon ground pepper

Directions


PORTOBELLO MUSHROOM AND CREAMY CLAM SAUCE DINNER:
1. Steam clams in pan of shallow water until they just begin to open.
2. Drain water, reserving a few tablespoons, and set clams aside.
3. In the pan, melt butter and cook over medium heat until light brown.
4. Add garlic and cook until just beginning to turn golden.
5. Add mushroom and cook on medium heat until just tender.
6. Add cream, garlic salt, and pepper.
7. Deshell clams and add to mushroom mixture along with a few tablespoons of clam juice.

 

Enjoy! Let me know what your favorite summer seafood dishes are in the comments below!

Categories
Desserts Entrées Featured Recipes Side Dishes

Sweet or Savory Butternut Custard: 2 Recipes

Sweet or Savory Butternut Custard: 2 Recipes

  • Servings: 2-4
  • Difficulty: Easy
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Two easy recipes: Pumpkin spice or green chile cheese!

I love butternut squash and I am so happy that I was able to grow these in my garden this year! It’s quickly become my most prized plant in my garden and so I am excited to share these recipes with you as we move into the autumn season!

You can make either one of these recipes, one being sweet and one being savory!

Ingredients

    SWEET OR SAVORY BUTTERNUT SQUASH CUSTARD: 2 RECIPES:
  • 2-4 butternut squash, halved, seeds removed
  • 2-4 eggs, one for each half
  • 1/4 – 1/2 teaspoon salt
  • 1/2 – 1 teaspoon pumpkin pie spice (sweet)
  • 1/4 – 1/2 cup brown sugar (sweet)
  • 1/4 – 1/2 cup roasted hatch green chiles, chopped (savory)
  • Sprinkle of shredded cheese, any kind, I used jack cheddar

Directions

    SWEET OR SAVORY BUTTERNUT SQUASH CUSTARD: 2 RECIPES:
  1. Bake butternut squash halves in 350 degree (177 C) oven for about 15-20 minutes, just until tender.
  2. Let slightly cool and gently carve out flesh, leaving a small margin of flesh behind so that skin remains intact.
  3. Blend butternut squash flesh, eggs, and either the sweet or savory ingredients until smooth, though it’s best to just stir in the chile and cheese for the savory one.
  4. Pour mixture back into each squash half.
  5. Bake for another 10-15 minutes until custard is cooked through.
  6. Serve warm.

Enjoy!

Sweet and Savory Butternut Custard | Erica Robbin

Sweet or Savory Butternut Custard | Erica Robbin

Categories
Entrées Featured Recipes

Dover Sole Pan-Seared with Lemon Butter Sauce

Dover Sole Pan-Seared with Lemon Butter Sauce | Erica Robbin

  • Servings: 2-4
  • Difficulty: Easy
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So delicate and satisfying.

The RL Restaurant-Chicago is one of my favorite restaurants. From the ambiance to the menu. It’s a relaxed, yet polished, club-like atmosphere, consistent with the Ralph Lauren brand. And when I say club, it’s more like leveled-up country club, not a dance club.

They serve so many delicious menu items, my favorites being the lobster bisque and the Dover Sole which is pan-seared and served with a Myer lemon butter sauce. It’s so good!

So here is my attempt to make something like it, at least something reminiscent to enjoy at home.


Credit: ericarobbin.com

Ingredients

    DOVER SOLE PAN-SEARED WITH MEYER LEMON BUTTER SAUCE:
  • 2-4 dover sole filets
  • 2-4 tablespoons flour
  • 1/2 teaspoon salt and pepper, to taste
  • 1 egg, beaten
  • 2-4 tablespoons unsalted butter
  • LEMON BUTTER SAUCE:

  • 4-8 tablespoons unsalted butter
  • 4-8 cloves garlic, finely minced
  • 4-8 tablespoons heavy whipping cream
  • 4-8 tablespoons lemon juice
  • Dash of salt

Directions

    DOVER SOLE:
  1. Dip each filet into egg, then flour/salt/pepper mixture.
  2. Heat pan with butter and sear each side over med/high heat just until cooked and crust is golden.
  3. LEMON BUTTER SAUCE:

  4. Over med-high heat, cook butter until bubbly.
  5. Add garlic, cooking just slightly.
  6. Add whipping cream and lemon juice, heat through until slightly thick.
  7. Add salt to taste.
  8. ASSEMBLY:

  9. Drizzle sauce over dover sole, garnish as desired, and enjoy!

Ralph Lauren Restaurant | Erica Robbin

So what do you think? Close enough?

 

Chicago is a fun place to visit, there’s always so much to do, from theatre, to museums, pizza parlors, and of course art around the city like the bean.
Chicago | Erica Robbin

Sewing Machine Shop, Chicago | Erica Robbin

Sewing Machine Shop, Chicago | Erica Robbin

Miniatures, The Art Institute of Chicago | Erica Robbin

The Bean, Chicago | Erica Robbin
The Bean, Chicago

Let me know if you’ve ever dined at the Ralph Laurent restaurant and if you’ve tried the sole? Was I close?