Posts tagged Denver Restaurants
3 Minute Gourmet – Opus Garden Organic Salad
Jul 4th
This month Michael brings us to the Opus garden where he shows us how to make an organic spring salad.
Directions:
Dressing – Add 3 parts olive oil to 1 part sherry vinegar from Spain and whisk, Next add salt and pepper, and just pluck off parsley and chives and mix in to complete dressing.
Salad – Peel the red carrots, dice cucumbers, and place dried tomatoes, pecan halves and sun dried cranberries all on the outsides of a plate. Next, in a bowl mix organic greens and add desired amount of dressing and place salad in middle of the plate and serve.
Ingredients: Dressing – Sherry Vinegar from Spain, Extra Virgin Olive Oil, Pepper, Salt, Parsley and Chives.
Salad – Organic Greens, Red Carrots, Dried Tomatoes, Diced Cucumbers, Toasted Pecans, Sun Dried Cranberries.
Next time on the 3 Minute Gourmet Mr. Long shows us how to make Chocolate Soup.
Opus Restaurant Commercial
Jun 28th
A Commercial for Opus Fine Dining Restaurant in Littleton, Colorado
3 Minute Gourmet – Morel Mushrooms
May 31st
In this episode, Michael prepares for us wild mushroom in cognac sauce with stuffed Boursin cream cheese.
Instructions:
Unlike most mushrooms the Morel Mushrooms can and need to be washed in water, next saute the shrooms in butter along with shallots. Add some Cognac and fire up the mix to burn off the alcohol and add a bit of white wine.
For the stuffed Morels, cut the mushrooms into slices and split in half. Then stuff the Boursin Cream Cheese in the middles, and sprinkle with bread crumbs, peppers, salt and bake at 350 Degrees for about 8 minutes.
Prepare on plate and enjoy!
Next time on the 3 Minute Gourmet a unique summer salad made from organic vegetables.