AFC Mushroom Chardonnay Pate

MUSHROOM CHARDONNAY PATE For Steve’s birthday I said I’d make anything he wanted – his own private stash all to himself. It didn’t take long to respond. MUSHROOM PATE! Then Mushroom Pate it was! He ate it plain, on sliced baguette, and even on a toasted ciabatta bun with pickle, mustard and sliced ripe, juicyContinue reading “AFC Mushroom Chardonnay Pate”

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AFC Italian French Onion Soup

ITALIAN FRENCH ONION SOUP Two world cuisines beautifully groomed for animal-free! What makes Italian, Italian and French, French emerges with little effort in a soup that longs for nothing except to be eaten! Moans of pleasure from Steve! Makes approx. 14 cups

Mushroom Pate – GOAT

MUSHROOM PATE -GOAT Fresh mushroom and sweet onion finely chopped and cooked with sweet Marsala wine till pate consistency. Seasoned with garlic and a touch of nutmeg. Served with dill cornichon pickles, Poupon Dijon mustard and sliced fresh French baguette! Makes 2 cups

ARTICHOKE ANTIPASTO HORS D’OUEVRE

ARTICHOKE ANTIPASTO HORS D’OEUVRE Eggplant appetizer (caponata) mixed with marinated artichoke hearts and sweet red roasted peppers. Served with slices of fresh French baguette! Makes 1-1/2 cups

HOMEMADE CAPONATA

HOMEMADE CAPONATA Sauteed eggplant, peppers and onion with capers, olives and fresh tomato. Seasoned with garlic, celery seed, a touch of sweet and a touch of heat. Use for bruschetta! Makes 2 cups