Posts tagged Opus Restaurant
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.
Colorado Magazine May 22nd – 28th, 2007
May 22nd
This Week Colorado Magazine hosts a wide variety of pieces starting with This Week, Jann Scott Live interview with Mike Sandrock and Running with Sandrock, then we go back to Great Harvest Boulder for an all new episode of Baking with Scott, then off to visit with David Daum at Fruehauf’s Patio and Garden Center for the May edition of the Patio and Garden Show, also in the Best in Denver we visit Limon Restaurant, and Opus Restaurant for a look at some fine dining, Hotshots with Dan Culberson Reviews the Movie “Hot Fuzz” and an all new series with Doug Duncan of Transmission Technology Services called TTS Auto Tips and finally end up back in Boulder for Brunch at Marie’s Cafe.
Find More Colorado Magazine Episodes Here
3 Minute Gourmet – Soft Shell Crab Salad
May 16th
Renowned Chef Michael Long makes a limited spring time salad from fresh Soft Shell Crabs, Fresh Pea Shoots, Grapefruit and Hazelnuts. Visit Opus Restaurant in Littleton to get a taste before it’s to late.