• Heat a large sauté pan over medium heat. Add enough oil to coat the pan. When oil shimmers add the onions and cook until softened and translucent, about 15 minutes.
• Remove onions from pan and set aside.
• Wipe out the pan and re-heat over medium-high heat. Add butter and equal amount of olive oil to the skillet. When melted add the mushrooms and thyme. Season with a light sprinkle of salt. Cook until mushrooms are softened and have released water, for about 8-10 minutes.
• Add the balsamic vinegar and reduce the heat to medium-low. Cook for another 5 minutes to slightly thicken the balsamic.
• Remove from heat and combine with the cooked onions. Cool to room temperature before assembling.
• Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Roll pie crust to about a 12” circle on a lightly floured board.
• Spoon the mushroom mixture onto the center of the dough, leaving a 2-inch border all around. Evenly spread the cheese over the filling. Gently fold over the crust, overlapping the edges. Gently press the folds together.
• Brush the folded edges of the crust with an egg wash or milk.
• Bake for 30 minutes or until the crust has become a lovely golden brown and cheese has melted.
• Let cool to room temperature, about 20 minutes before cutting and serving.

• Sterilize a wide mouth quart jar and set aside to cool.
• Cut cheese wheel in to 8 pieces
• Mix chilies, paprika, thyme, peppercorns, and salt in a medium-sized mixing bowl.
• Thinly slice onion and garlic and add to bowl.
• Add cheese and bay leaves and toss carefully to coat.
• Place a sprig of thyme in the bottom of the jar.
• Using tongs carefully place the cheese in to the jar layering with the onions, garlic and thyme. Spoon any remaining spices in to the jar.
• Fill jar with enough oil to completely cover the cheese. Cover jar with a lid and place in the fridge for at least 4 days before serving.

Serve

• When ready to serve, place jar on counter until oil becomes clear and cheese can be easily removed. Serve with dark rye toast and a cold Pilsner.

• In a medium mixing bowl mix together all ingredients.
• Store unused sauce in a sealed container in the fridge.

Serve

• Great as a dipping sauce for onion rings, fries, fried pickles, fried green tomatoes, and shrimp. Also delicious as a burger or sandwich spread.

Mushroom Strudel

• Sort through the mushrooms brushing off any dirt, remove all stems and set aside. Use a spoon to remove the gills from the caps of the Portobello. Slice the tops of the mushrooms into about 1/4″ slices. I like to vary the size a bit to add some visual texture. Large caps like the Portobello can be cubed. Remember mushroom drastically reduce in size when cooked. Finely dice the stems and place in a small bowl separate from the tops.
• Prepare the shallot by finely dicing. Strip the leaves from the fresh thyme, and finely chop.
• Add the butter and olive oil to a large skillet over medium heat. When the butter has melted, add the mushrooms (cooking mushrooms is similar to cooking spinach, the pan may seem full, don’t worry it will dramatically reduce). Give the mushrooms a careful toss to coat with the oil.
• Add 2 tablespoons of the fresh thyme, salt, and pepper.
• Cook the mushroom, stirring occasionally. When the mushrooms have reduces by half, add the finely diced mushroom stems, and the Dijon to the skillet. Continue to cook until all of the liquid has escaped from the mushrooms, and has been reduced to a thick syrup (almost to the point of sticking). This process will probably take at least 30 minutes (Cooking time will vary depending on the type of mushrooms used at their water content).
• Add the creme sherry to the pan to deglaze the wonderful mushroom essence, and continue cooking until the liquor has reduced to a thick gravy (It is important that the filling not be “watery” or too wet or it will not work in the pastry).
• Add the remaining tablespoon of fresh thyme and stir to combine. Transfer the mushrooms from the skillet into a bowl and allow to cool. It is important that the filling be cooled to room temperature before working with the pastry dough.
• If nuts are desired, toast them in a dry skillet. Allow to cool, finely dice, and add to the filling. Nuts add another layer of flavor and texture, however they are not crucial to the outcome of this dish.
• Heat oven to 350° F, and position rack in the center of the oven.
• Once the filling is completely cooled, taste and adjust salt and pepper if desired (who am I kidding, by now you have most likely eaten two or three spoonfuls already).
• Melt the stick of butter in the microwave. Lay the sheets of phllyo dough on a piece of parchment paper. Working quickly, fold the phllyo in half like a book, but do not crease. Starting on one half, open each page of the book and brush with the melted butter. Unfold the next layer smooth out the dough with your hand, and butter (Using your hand to lightly smooth the sheet helps to make sure you have an even layer of butter between the sheets). Repeat until all the layers are buttered. Do not butter the top sheet. When you have reached the top sheet, fold over the other direction and repeat.
• The sheet of dough are slightly rectangular, so place the cooled filling down the center third of the long direction of the dough. Evenly spread the cubes of brie over the top of the filling. Using a sharp knife, cut strips about 1½ inches wide from the edge of the filling outwards in both directions. Keep the cuts in line from side to side. Begin at the bottom and fold the first strip on the right side over the dough at a slight angle upward, then repeat with the left. Continue until all the filling is covered. Brush the top with butter, evenly coating all surfaces. Be sure to do the sides as well.
• Use the parchment paper to lift the strudel onto a baking sheet. Place in the pre-heated oven and bake for 25 – 30 minutes, or until the top is golden.
• Remove from oven and place on a wire rack to cool.

Berry Coulis

• Place the berries, water, lemon juice, and thyme in a small sauce pan and cover. Bring to a boil and reduce to a simmer. Allow the mixture to reduce by half.
• Using a food mill or mesh strainer and the back of a spoon, press all of the liquid from the seeds and skins.
• Return the liquid to the small sauce pan and simmer, add the brandy and pepper. Reduce to a syrup.
• Place in fridge to cool and finish thickening.

Serve

• Strudel can be served warm, or at room temperature. Either way is delicious. Serve with a stove ground mustard or a berry coulis. Enjoy!!

• Heat oven to 350 degrees.
• Combine all ingredients except for the parsley jalapeno, and paprika in the bowl of a food processor. Pulse 7 to 8 times or until mixture is combined. Do not over process.
• Taste to check seasonings and adjust if desired.
• Add parsley and jalapeno and pulse 2 times to incorporate.
• Transfer into a small casserole dish or several ramekins.
• Top with a bit more Parmesan cheese and a sprinkle of paprika.
• Drizzle lightly with olive oil.
• Place ramekins on a parchment lined sheet pan and bake for 20 to 25 minutes, until hot and bubbly and a golden crust has formed.

Serve

• Serve hot with crackers or bread.

• Prepare desired amount of tater tots according to the instructions on the package. Baking them a little on the crisp side helps them hold up under the cheese.
• Place tots on a serving plate and cover with queso, giardiniera, bacon (if desired), and sprinkle with green onions.

Salad

• Place walnuts in a dry skillet over medium-high heat. Toast evenly until golden.
• Mix greens and onion in large salad bowl.
• Walnuts, Craisins, and cheese are for salad toppings, hold until assembling

Dressing

• Whisk together vinegar, oil, garlic, salt, pepper, and thyme.

Assemble

• Toss salad greens and red onion with dressing to completely coat.
• Place on a chilled salad plate, and top with the warm toasted walnuts, feta, and Craisins.

• Place all ingredients into a food processor and mix until paste like.

Serve

• Delicious with toasted bread or crackers.

• Begin by peeling the cucumber and cutting into 1½” thick slices. Using the tip of a vegetable peeler or a melon baller, scoop out the core of the cucumber about two-thirds of the way through the slice, leaving just enough to create a bottom in the cup. Cover and refrigerate.
• Finely dice the mushrooms, marinated artichokes, garlic, peppers, and carrots. Toss in a small bowl with just enough of the liquid from the marinated artichokes or Italian dressing to coat the vegetables.
• Cover mixture and chill.
• In a small sauce pan over medium high heat, reduce some balsamic vinegar by half or until thickened. Stir to prevent the vinegar from scorching.
• Spoon mushroom mixture into cucumber cups and drizzle with a small amount of the balsamic reduction.