2 cups all-purpose flour
1 cup boiling water
or
8 flour tortillas
1-1/2 tablespoons sesame oil

2 tablespoons soy sauce
2 tablespoons rice wine
1 teaspoon sesame oil
2 teaspoons cornstarch
1 pound pork tenderloin, sliced
10 dried shittake mushrooms
6 scallions, chopped
12 cloves garlic, minced
2 tablespoons ginger puree

3 tablespoons rice wine
3 tablespoons soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 tablespoon vegetable oil
2 eggs, beaten
1 head napa cabbage, chopped
1/2 cup hoisin sauce
water

1. Combine flour and water in a large bowl and stir into a soft dough. Knead until smooth and elastic, then divide into 16 equal portions.
2. Roll each portion of dough into a 6" circle. Heat a non-stick skillet over medium-high heat. Lightly brush each pancake with sesame oil and lightly cook on each side until puffed and browned. Remove from pan and repeat with remaining dough. Set aside.
3. Combine soy sauce, rice wine, sesame oil and cornstarch and marinate pork for at least an hour.
4. Meanwhile, soak shittake mushrooms in boiling water until tender. Discard stems and slice. Combine with scallions, garlic and ginger and set aside.
5. Combine rice wine, soy sauce, cornstarch, sugar and pepper and set aside.
6. Heat oil in a large skillet or wok over medium-high heat. Drain pork and discard marinade, then fry in the skillet until cooked.
7. Remove pork from the skillet and add the eggs. Quickly scramble them, then stir in the vegetables.
8. Return the pork to the skillet, along with the prepared sauce, and continue to cook until sauce is thick.
9. Spoon a portion of hoisin sauce onto each pancake and top with a portion of the pork mixture. Roll up and repeat with remaining pancakes and filling.

Makes 8 servings

1 small onion, chopped
1 tablespoon ginger puree
2 cloves garlic, minced
1/2 cup almonds, chopped
1 tablespoon poppy seeds
1/2 cup plain yogurt
2 tablespoons vegetable oil
1 cinnamon stick
3 cardamom pods
1 boneless, skinless chicken breast, cubed
1 tablespoon ground coriander seed
1/4 teaspoon ground nutmeg
1 cup button mushrooms, sliced

1. Place onion, ginger, garlic, almonds and poppy seeds in a blender. Add yogurt to make a smooth sauce.
2. Heat oil in a large skillet over medium heat and add the cinnamon and cardamom, cooking until fragrant.
3. Brown the chicken, then stir in the yogurt sauce, coriander and nutmeg.
4. Add the mushrooms and reduce heat to a simmer. Cook covered until chicken is cooked through to center and tender.

Makes 2 servings

2 tablespoons extra virgin olive oil
3 tablespoons fresh parsley, chopped
2 teaspoons fresh tarragon, chopped
1 tablespoon balsamic vinegar
1 teaspoon capers
2 cloves roasted garlic, crushed
1 tablespoon olive oil
8 crimini mushrooms, halved
8 ounces goat cheese, sliced
salt and pepper

1. Combine olive oil, parsley, tarragon, vinegar, capers and roasted garlic. Season to taste with salt and pepper.
2. Heat a large skillet over medium heat. Add the mushrooms and sauté until tender.
3. Remove the mushrooms and place cut slide up on a plate. Top with goat cheese and a drizzle of prepared sauce to serve.

Makes 4 servings

4 dried shittake mushrooms
3 scallions, chopped
1/2 cup hot water
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 teaspoons corn starch
1 teaspoon sesame oil

8 ounces rice noodles
1 tablespoon vegetable oil
1/4 teaspoon red chili flakes
1 clove garlic, crushed
2 crimini mushrooms, sliced
2 button mushrooms, sliced
2 tablespoons almonds, chopped

1. Soak shittake mushrooms with scallions in a small bowl of hot water for about half an hour. Squeeze excess water out of shittake mushrooms back into the bowl and slice mushrooms thinly.
2. Stir together oyster sauce, soy sauce, corn starch and sesame oil and whisk into the mushroom broth. Set aside.
3. Soak rice noodles in boiling water while preparing the mushrooms.
4. Heat a large skillet or wok over medium-high heat. Add the vegetable oil, chili flakes and garlic, quickly stir to combine, then add the crimini, button and shittake mushrooms.
5. Fry mushrooms until they are brown and tender, but still retaining some moisture. Remove from heat and pour in prepared sauce, stirring until thickened.
6. Drain noodles and toss with mushrooms and prepared sauce. Garnish with chopped almonds.

Makes 4 servings

3 tablespoons butter
4 shallots, chopped
2 cloves garlic, minced
1 pound assorted mushrooms, sliced
1 tablespoon fresh thyme, chopped
3 ounces sherry or brandy
3/4 cup roasted chestnuts, halved
3 tablespoons heavy cream
1 tablespoon fresh parsley, chopped
salt and pepper

1. Melt butter in a large skillet over medium heat. Add the shallots and sauté until tender, then add the garlic.
2. Stir in the mushrooms and sauté until tender and brown, then add the thyme and sherry.
3. Simmer until most of the sherry has evaporated, then add the chestnuts and heavy cream, stirring to coat.
4. Season liberally with salt and pepper and serve garnished with chopped parsley.

Makes 4 servings

2 tablespoons butter
2 chicken breasts, halved
1 cup dry red wine
1 sprig thyme, chopped
1 sprig rosemary, chopped
1 clove garlic, minced
1 medium onion, chopped
6 button mushrooms, quartered
1 tablespoon butter
1 tablespoon flour
2 slices bacon, cooked and crumbled
1 tablespoon fresh parsley, chopped
salt and pepper

1. Melt butter in a large skillet over medium-high heat. Add the chicken breast and brown on all sides.
2. Add the wine, thyme, rosemary, garlic, onion and mushrooms. Cover and reduce heat to a simmer, cooking until chicken is tender, about an hour.
3. Melt remaining butter in a small saucepan over medium heat and stir in the flour. Cook for about a minute, then stir in the juices from the skillet. Cook, stirring constantly, until sauce thickens.
4. Serve chicken with prepared sauce and garnish with bacon bits and chopped parsley.

Makes 4 servings

2 tablespoons olive oil
4 chicken quarters
1 medium onion, sliced
2 cloves garlic, minced
1 large portobello mushroom, sliced
1/4 cup dry white wine
2 cups broccoli florets, cooked
1 large red pepper, roasted and sliced
1/2 cup chicken broth
2 sprigs thyme
salt and pepper

1. Heat a large skillet over medium-high heat and add the olive oil. Brown the chicken, crisping the skin, then transfer to a plate.
2. Reduce heat to medium and add the onion, sautéing until tender, then stir in the garlic and mushroom.
3. Add the wine, scrapping up any bits of chicken that may be stuck to the pan, and simmer until it has reduced by half.
4. Stir in the broccoli and roasted red pepper and return the chicken to the pan. Reduce heat to a simmer and cook, covered, until the chicken is cooked through and tender, about 30 minutes. Add chicken broth as necessary to prevent drying.
5. Season to taste with salt and pepper and serve over cooked rice or Risotto sprinkled with fresh thyme.

Makes 4 servings

1 cup warm water
1 tablespoon yeast
1 tablespoon sugar
1/4 cup olive oil
1/2 teaspoon salt
3-1/2 cups flour

1 tablespoon extra virgin olive oil
2 cloves garlic, crushed
1/4 teaspoon red pepper flakes
10 ounces plum tomatoes, chopped
2 medium roasted red peppers, seeded and chopped
1 portobello mushroom, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried sage
salt and pepper

2 hot Italian sausages, cooked and sliced
6 ounces pepperoni, sliced
6 ounces mozzarella, grated
3 ounces Parmesan, grated
1 egg, beaten
1/4 teaspoon red pepper flakes

1. Combine water, yeast and sugar in a bowl and allow to proof for about 10 minutes.
2. Stir in the salt, then whisk in the oil until well blended.
3. Gradually add in the flour until you have a soft, elastic dough.
4. Knead on a floured surface for a few minutes, then place in a greased bowl, covered, in a warm place to double in bulk.
5. Once the dough has doubled, punch it down and let it rise again.
6. Meanwhile, prepare the sauce by heating a saucepan over medium heat. Add the olive oil, garlic and red pepper flakes, stirring until fragrant.
7. Stir in the tomatoes, red pepper and mushroom and gently break the tomatoes apart with your spoon.
8. Simmer until reduced to a thick sauce, then season with basil, sage, salt and pepper to taste. Remove from the heat and allow to cool.
9. Preheat oven to 375 degrees.
10. Once dough has once again doubled in bulk, remove from the bowl and roll out into a large rectangle on a floured surface, about 1/4" thick.
11. Spread sauce over the surface of the dough, leaving a 1" border.
12. Place the sausage and pepperoni evenly over the sauce, then top with mozzarella and Parmesan cheese.
13. Carefully roll the dough, starting from the bottom, to make a log that encloses the filling.
14. Transfer the roll to a greased baking sheet. Lightly brush the dough with beaten egg and garnish with red pepper flakes.
15. Make a few diagonal slices about 1/4" into the top and bake until golden brown, about 20-25 minutes.
16. Remove from the oven and allow to cool for a few minutes before slicing.

Makes 4 servings

4 medium potatoes, halved
2 tablespoons vegetable oil
1 cup button mushrooms, sliced
1/4 small onion, minced
1 cup whole milk
1 teaspoon butter
1 teaspoon flour
1/4 cup fresh dill, chopped
salt

1. Preheat oven to 350 degrees.
2. Rub potatoes with vegetable oil and place in a roasting pan. Sprinkle with salt and roast until tender and slightly browned, about 45 minutes.
3. When potatoes are ready, cook mushrooms and onions in milk in a small saucepan over medium-low heat.
4. When onions are tender, melt butter in a separate skillet and whisk in flour. Combine this with the mushroom milk to make a thick sauce.
5. Stir dill into the sauce and serve with potatoes.

Makes 4 servings

12 ounces Chinese egg noodles
2 tablespoons vegetable oil
1/2 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch
1 medium onion, sliced
2 stalks celery, chopped
3 cups bean sprouts
2 cups bok choy, chopped
1/2 pound mushrooms, sliced
1 medium green pepper, chopped
2 scallions, chopped

1. Bring a large pot of water to a boil and add the egg noodles, cooking until just tender.
2. Meanwhile, heat a large skillet or wok over medium-high heat.
3. Drain the noodles and rinse under cold water; drain well. Add 1 tablespoon of the oil to the skillet and fry the noodles in batches until golden and crisp. Remove from the skillet.
4. Add remaining oil to the skillet and fry onion and celery until lightly browned. Add the bean sprouts, bok choy, mushrooms and green pepper and toss to combine.
5. Toss the noodles with the vegetables in the skillet.
6. Combine chicken broth, oyster sauce, soy sauce and cornstarch. Stir this into the wok.
7. Transfer chow mein to plates and top with scallions to serve.

Makes 4 servings