Portobello Mushrooms with Chef Doughty
Both delicious and versatile; learn the simple steps to grilling Portobello Mushrooms! BONUS – find the full recipe for the Grilled Vegetable Baguette mentioned in the video.
The recipe below can be found in Chef Doughty’s new book, The Chef Within.
You can order yours here!
Grilled Vegetable Baguette
Ingredients
Zucchini or other summer squash, cut lengthwise into generous ¼-inch strips
Eggplant, cut lengthwise into generous ¼-inch strips
Red peppers, cut in large, flat pieces and grilled
Vinaigrette dressing for basting vegetables
Provolone cheese, sliced
French baguette
Sun-dried tomato and olive tapenade (recipe referenced below)
Directions:
Grill the vegetables, brushing with the vinaigrette as they cook. The basil dressing (referenced below) is ideal for basting these vegetables. When the eggplant is about done, top with slices of provolone to allow time to melt. While the vegetables are grilling, take the fresh baguette and slice open with a serrated knife. Spread the top half with mayonnaise and the bottom half with a generous amount of tapenade. Then stack vegetables on the bread in this order: eggplant, zucchini and red pepper. Serve warm or at room temperature.
Sun-dried Tomato and Olive Tapenade
8 ounces sun-dried tomatoes, oil included
4 ounces green olives or kalamata or combination of the two
1 tablespoon minced garlic
1 tablespoon lemon juice
¼ teaspoon pepper
1 tablespoon balsamic vinegar
Directions
Combine all ingredients in processor and blend until smooth. Recipe can easily be doubled. Store in the fridge in an airtight container.
Basil Vinaigrette Dressing
The following is the recipe for the basil dressing which was featured at the restaurant. It is a more potent dressing because the ratio of oil to vinegar is 2:1. It serves as a great dressing and also a marinade for vegetables, chicken, and all kinds of meats. The shelf life is indefinite.
½ cup unseasoned rice vinegar
½ cup olive oil
½ cup vegetable oil
2 tablespoons dried basil (or about 1 cup coarsely chopped fresh basil)
1 tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cloves, garlic, minced
This simple recipe along with many more can be found in Chef doughty’s new book; The Chef Within Dinner Edition, which was just released last month
Find more information and order your copy online here:
https://www.thechefwithinbook.com/bookstore/dinner-book
Meet Chef Doughty
We know her as part owner of Silvercreek Realty Group and the smiling face behind the brokerage accounting department, but did you know that Joyce Doughty has an affinity for culinary arts?
Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program “Food for Thought” for 17 years and was also host of the local ABC affiliate morning program “In the Kitchen” highlighting practical recipes and techniques for the kitchen. Recipient of the James Beard Foundation Top Three Chefs in Idaho Award and owner and chef of Idaho’s critically acclaimed Doughty’s Bistro. Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Foundation.
Chef doughty has released one cook book, “The Chef Within, Breakfast Edition” to help aspiring chefs learn the fundamentals of cooking and have fun experimenting in the kitchen. She aims to help develop a sense of culinary adventure and create easy, inspired dishes with your own flair and taste. Chef Doughty’s second book, “The Chef Within, Dinner Edition,” was JUST RELEASED! Get your copy here: https://www.thechefwithinbook.com/bookstore/dinner-book
