PAIR WITH 2007 GRATON RIDGE PINOT NOIR

RECIPE:
Crust
1 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon cold water

1 large egg white, lightly beaten

Filling
1 1/2 tablespoons unsalted butter
1/3 cup chopped shallots (about 2 medium)
1/2 pound mushrooms, cut into 1/4-inch slices
5 teaspoons chopped fresh thyme, divided

3/4 cup whipping cream
2 large eggs
Pinch of salt
Pinch of ground black pepper
2 green onions (white and pale green parts only), thinly sliced
2 tablespoons finely grated Gruyère cheese
preparation

For crust: Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Do ahead Dough can be made 1 day ahead. Keep chilled.

Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.

Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.

For filling:
Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.

Preheat oven to 350°F. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.

Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.


Servings: Makes 6 servings.

FOOD & WINE PAIRINGS

2008 Estate Sauvignon Blanc - Steamed Clams & Mussels with Grilled Bread
2006 Chardonnay - Smoked-Cheddar-Stuffed Chicken with Green Apple Slaw
2007 Chardonnay - Grilled Ahi Tuna with Pineapple-Mint Salsa
2008 Rose - Eggs Stuffed With Smoked Salmon And Caviar
2006 Pinot Noir - Cheddar Cheese And Red Bell Pepper Strata
2007 Pinot Noir - Mushroom-Shallot Quiche
2007 Zinfandel - Sausage and Broccoli Rabe Burgers
2007 Apple Dessert Wine/Port - A+ Gravenstein Apple Crisp

Mushroom Ragout
Grilled Rosemary Flatbreads
Almost No-Knead Bread
Halibut in Parchment Paper
Polenta Pie with Mushrooms & Spinach

PAIR WITH GRATON RIDGE SAUVIGNON BLANC

1/4 pound mild Italian sausage
1 1/2 tablespoons olive oil
1 pound Prince Edward Island or Green Lips mussels, scrubbed and debearded if needed
1 pound Manila clams, scrubbed
2 cloves garlic, sliced paper-thin
1/4 cup white wine
1 tablespoon parsley, finely chopped
1 tablespoon basil, finely chopped
Extra fresh lemon wedges to garnish

Grilled Bread:
1 loaf rustic Italian bread, sliced into 1-inch thick slices
3-4 tablespoons olive oil
1-2 cloves garlic, peeled and left whole

Debeard mussels if needed by cutting or pulling off any vegetative growth with a knife. Mussels should be scrubbed and washed with a few changes of cold water until the water eventually runs clear. Rinse clams several times.

Remove the sausages from their casings and break into 1?4-inch pieces. In a deep, lidded, 12-inch skillet, warm the olive oil and cook sausage until meat is no longer pink –about 3-4 minutes—stirring occasionally.

Meanwhile, preheat grill to high (if using). Brush bread with olive oil on both sides. Grill, flipping once, until bread is golden and crispy at edges. Alternatively, toast bread under the broiler for about 10 minutes until golden. Rub toasts with peeled whole garlic cloves. Bread should be served warm so try to time closely with the next step of steaming the clams and mussels.

Add the clams, mussels, and garlic and stir for about one minute. Add the white wine, then cover skillet with lid and cook for about 3 minutes, gently shaking the pan occasionally. Remove lid and begin to transfer the clams and mussels to a medium-sized bowl as soon as their shells steam open. Discard any mussels or clams that do not open within 10 minutes in the skillet. Toss basil and parsley into broth and taste for seasonings. Add salt and pepper if desired, but keep in mind that broth will naturally be salty from both the sausage and shellfish. Return clams and mussels to the skillet. Stir gently to combine. Serves 4 - 6

Serve in shallow bowls with resulting broth poured over shellfish. Garnish with grilled bread and generous wedges of fresh lemon (you’ll find that a little extra squeeze of lemon will help to further balance this dish to bigger red wines like the Graton Ridge Zinfandel). Table should be set with extra napkins and a large bowl for discarded shells.

Chef’s notes: It’s difficult to tell the quality of shellfish just by looking at it. Experts suggest you try to find a source you prefer and stick with them. Both hard-shell clams and mussels must be alive when purchased. When alive, a clam’s shell should be very difficult to open, while a mussel’s shell will close slowly when tapped. With either, avoid broken shells and make sure to store them in a bag that allows for air.

PAIR WITH 2006 GRATON RIDGE CHARDONNAY

Servings: Makes 4 servings.
Chicken
1/2 cup coarsely grated smoked cheddar cheese
1 tablespoon plus 1/4 cup pure maple syrup
1 tablespoon cream cheese, room temperature
2 teaspoons chopped fresh sage
4 boneless chicken breast halves with skin and tenderloin attached
1/4 cup Scotch whisky
2 tablespoons (packed) golden brown sugar
2 tablespoons (1/4 stick) unsalted butter
Green Apple Slaw
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 tablespoon pure maple syrup
1 tablespoon Scotch whisky
1 1/2 teaspoons chopped fresh sage
1 very large Granny Smith apple, halved, cored, cut into matchstick-size strips (about 2 1/2 cups)
1/4 cup paper-thin slices red onion
2 green onions, chopped
Nonstick vegetable oil spray

Preparation
For chicken:

Stir cheddar cheese, 1 tablespoon maple syrup, cream cheese, and sage in small bowl to blend. Place 1 chicken breast, skin side down, on work surface. Using small sharp knife, cut 1 1/2-inch-deep by 2-inch-long horizontal pocket in chicken. Pack in 1/4 of stuffing. Press tenderloin into pocket opening to seal in stuffing. Repeat with remaining chicken and stuffing. Arrange chicken on small baking sheet. Combine 1/4 cup maple syrup, whisky, brown sugar, and butter in small saucepan. Whisk over medium heat until sauce comes to simmer and is blended. (Chicken and basting sauce can be made 1 day ahead. Cover separately and refrigerate.)

For green apple slaw:
Whisk first 5 ingredients in medium bowl to blend. Mix in apple, red onion, and green onions. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 4 hours, tossing occasionally.

Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Rewarm basting sauce; transfer half to bowl and reserve. Set pan with remaining sauce at edge of grill to keep warm. Grill chicken, skin side down, until golden, about 3 minutes. Turn chicken over, repositioning over medium to medium-low heat. Grill until cooked through, turning occasionally and basting with sauce in pan during last 5 minutes, about 8 minutes. Transfer chicken to platter. Serve with apple slaw, passing reserved sauce separately.

PAIR WITH 2007 GRATON RIDGE CHARDONNAY
Servings: Four

(4) 1/2 - inch thick slices fresh pineapple
1 tablespoon olive oil
Salt and pepper
1 small Serrano chile
1 lime
2 tablespoons red onion, diced into 1/4 - inch pieces
1/4 red bell pepper, peeled and diced into 1/4 - inch pieces
1 teaspoon fresh cilantro, minced
1 teaspoon extra-virgin olive oil
(4) 4-6 ounce pieces ahi tuna
1 tablespoon oil
Salt and pepper to taste

Pineapple Mint Salsa:

Heat grill to high and brush grates with oil. Brush pineapple lightly with oil and season with salt and pepper. Grill until caramelized, about 8 minutes per side. Allow to cool and dice into 1/4 - inch pieces. Place in a medium-sized bowl.

Roast chile over grill until skin has completely balckened. Place in a paper bag and let cool. Peel off skin, remove seeds, and cut into 1/4-inch pieces.

If your skin is sensitive to handling chiles, wear plastic gloves and take care not to touch eyes, nose, or mouth.

Cut ends of grapefruit and lime. Using a sharp paring knife, place citurs on flattened end and carefully remove peel and pith. Over a shallow bowl, cut between membranse to remove individual segments. Squeeze remaining membranes over bowl to extract juice and set bowl aside. Cut citrus segments into 1/4-inch pieces and add to pineapple.

Add onion and bell pepper to pineapple mixture. Stir in cilantro, mint and and oil and add just a little of the chile. Taste and adjust seasonings as desired; adding in remaining chile and citrus juices as desired. Chill about 30 minutes to allow flavors to meld.

Note: Salsa can be made a day ahead of time but is best when served fresh. As a time-saving step, you might prepare components ahead of time, refrigerate separately and combine right before serving.

Grilled Ahi:

Start with a very hot grill. Brush tuna steaks with oil and season generously with salt and pepper. Place on grill and do not move for at least 1-2 minutes. This will allow fish to "release itself" from the grill and prevent tearing or sticking. Gril 3-4 minutes on each side, until just barely cooked through and still very pink inside.

Allow Ahi to rest a few minutes before topping with salsa and serving.

PAIR WITH 2006 GRATON RIDGE PINOT NOIR
Perfect for a meatless brunch or casual supper.

Servings: Serves 4 to 6.

3 tablespoons butter, room temperature
1 medium-size red bell pepper, thinly sliced
1 cup chopped green onions
5 slices white bread
1 1/2 cups grated sharp cheddar cheese
2 cups whole milk
3 large eggs
1 tablespoon Dijon mustard
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation
Preheat oven to 350°F. Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add bell pepper to skillet and sauté until just tender, about 4 minutes. Mix in green onions; sauté 1 minute longer. Remove from heat.
Spread 1 1/2 tablespoons butter thinly on bread. Cut bread into 1/2-inch pieces. Layer half of bread in 8 x 8 x 2-inch glass baking dish. Cover with half of cheese, then half of bell pepper mixture. Repeat layering with bread, cheese and bell pepper mixture. Beat milk, eggs, Dijon mustard, dry mustard, salt and pepper in medium bowl to blend. Pour over strata.

Bake strata until lightly browned on top and set in center, about 45 minutes. Let stand 10 minutes; cut into squares.

PAIR WITH GRATON RIDGE ZINFANDEL

SERVES: 6

* 1/2 pound thinly sliced pancetta
* 1 pound ground pork
* 1/2 pound ground veal
* 1/2 pound ground beef chuck
* Kosher salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1/4 teaspoon ground cloves
* 1/4 teaspoon freshly grated nutmeg
* Two large bunches of broccoli rabe (about 2 1/2-pounds), large stems trimmed
* 2 tablespoons extra-virgin olive oil
* 2 medium garlic cloves, minced
* 3/4 teaspoon crushed red pepper
* Freshly ground pepper
* 6 ounces Italian Fontina cheese, cut into 6 slices
* 6 kaiser rolls, split and lightly toasted

Directions
1. Lay the pancetta on a baking sheet lined with plastic wrap and freeze until firm. Finely chop the pancetta, then transfer it to a food processor and pulse until minced.
2. In a large bowl, combine the ground pork, veal and beef with the minced pancetta. In a small bowl, combine 1 teaspoon of salt with the cinnamon, allspice, cloves and nutmeg. Sprinkle the spices over the meat and mix thoroughly but gently with your hands. Pat the meat into 6 burgers and refrigerate.
3. Light a grill. In a large pot of boiling salted water, cook the broccoli rabe until just tender, about 2 minutes. Drain, lightly squeeze out any excess water and coarsely chop.
4. Heat the olive oil in a large skillet. Add the garlic and crushed red pepper and cook over moderate heat until fragrant, about 1 minute. Add the broccoli rabe and cook, stirring, until heated through. Season with salt and pepper.
5. Season the burgers with pepper and grill over a hot fire until just cooked through, about 5 minutes per side. Melt the Fontina on the burgers about 1 minute before they are done. Spoon the broccoli rabe onto the bottom buns, then set the burgers on top. Close the sandwiches and serve at once.

MAKE AHEAD The uncooked burgers can be refrigerated overnight.

Servings: Makes 4 servings.

1/2 cup Graton Ridge A+ Apple Wine
1 cup pitted prunes (8 oz), halved
2/3 cup all-purpose flour
1/2 cup packed light brown sugar
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1/4 teaspoon salt
1/8 teaspoon cinnamon
2/3 cup old-fashioned oats
6 fresh Gravenstein apples (2 1/4 lb)
Accompaniment: vanilla ice cream

Preparation
Preheat oven to 425°F.
Bring Apple Wine to a boil in a small saucepan and remove from heat. Stir in prunes and let stand while making topping.

Pulse together flour, 6 tablespoons brown sugar, butter, salt, and cinnamon in a food processor until mixture resembles coarse meal. Add oats and pulse once or twice to just combine.

Peel, quarter, and core apples and cut into 1/2-inch wedges. Transfer apples to a 1 1/2-quart shallow baking dish and toss with prune mixture and remaining 2 tablespoons brown sugar.

Sprinkle topping evenly over apple filling and bake in middle of oven until topping is golden brown and filling is bubbling, about 30 minutes.

For the banana bread:

- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 2 1/3 cups mashed overipe bananas
- 1/2 cup of apple wine (you can use apple juice as a substitute)
- 2 tbsp sour cream

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir in apple wine and sour cream. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 45 minutes or until a toothpick inserted into center of the loaf comes our clean. You may have to cook it a little longer. Let bread cool in pan for 10 minutes, then turn out onto wire rack.

For the creme anglaise:

- 2 cups of Graton Ridge apple wine
- 1 cup heavy whipping cream
- 1 tbsp powdered ginger
- 1/2 tsp vanilla
- 2 egg yolks
- 2 tbsp brown sugar

Simmer 2 cups of apple wine until it reduces to about 1/4 cup. It will become a little syrupy,
this is okay. Combine a cup of heavy whipping cream with 1/4 cup of apple wine syrup,
1 tbsp ginger and 1/2 tsp vanilla. Bring almost to a boil, remove from heat and let stand 20
minutes. Strain with a mesh strainer.

Beat together the two egg yolks with 2 tbsp brown sugar and pur in cream mixture. Re-heat
over low heat, but do not bring to boil or sauce will curdle. Take off heat, let stand another
20 minutes and serve.

To Serve

Place a piece of the banana bread onto a plate, top with vanilla ice cream and drizzle creme
anglaise on top.

Makes 6 to 8 servings

For the polenta
1 Cup milk
1/2 Cup course-ground polenta
3 Oz. Butter
4 of grated Parmigiano-Reggiano
Kosher salt
Black pepper, freshly ground

For the mushroom ragout
2 Andoile sausages, diced
1/4 Cup olive oil
8 Oz. Fresh crimini mushrooms, cleaned and broken into uniform pieces
1 TBL unsalted butter
2-3 Garlic cloves, minced
1 Small shallot, minced
1/2 Cup Madiera
1/2 Cup chicken stock
1/2 Cup cream
1/4 Cup snipped chives
1/2 Cup shredded Messo Secco cheese from Vella Sonoma

First, prepare polenta. Fill bottom of a double boiler about a third full of water, bring to a boil and reduce heat to very low, so the water simmers slowly.

Pour the milk and 2 cups of water into a heavy saucepan and bring to a boil over medium heat. Whisk the liquid to create a vortex and slowly pour the polenta into the vortex, whisking all the while. Continue to stir until the polenta just beings to thicken, about 3 to 4 minutes.

Set top of double boiler over the bottom part and pour in the polenta. Cover and allow to team slowly for 1 hour, or until polenta is very tender. Increase heat to medium, whisk in butter and cheese, stir until smooth and return heat to low. Keep hot until ready to serve.

While the polenta steams, prepare the mushroom ragout. Brown sausage, then reserve on paper towels/keep warm. Heat olive oil in a large saute pan set over medium-low heat. Add mushrooms and saute, stirring frequently , until they release their liquid. Increase the heat to medium and continue to cook until liquid is completely evaporated.

Season the mushrooms with salt and pepper, add the butter, the garlic and the shallot and cook for 1 minute.

Add Madiera and simmer until it is thick and syrupy. Add chicken stock and simmer until the liquid is again thick and syrupy. Add the cream, simmer again until thick, taste and correct the seasoning. Add reserved sausage to reheat.

To serve, coat the insides of individual ramekins or casserole dishes with butter and set the dishes on a baking sheet. Spoon hot polenta into individual serving dishes. Sprinkle with shredded Mezzo Secco. Set, uncovered in an oven preheated to 300 degrees for 4 or 5 minutes to melt the cheese.

Remove from the oven and top with the mushroom ragout and sprinkle with chives on top. Cover each dish with its lid, set on a small plate and serve immediately.

Prep and cook time: about 55 minutes, plus 1 hour for rising. Makes 6 flatbreas; 12 servings

1 package fresh active dry yeast
2 teapsoons salt
1/3 cup finely diced onion
3 tablespoons extra-virgin olive oil
4 cups all-purpose flour
2 tablespoons minced fresh rosemary
2/3 cup finely shredded parmesan cheese
Fresh-ground pepper

1. In a bowl, sprinkle yeast over 1 1/4 cups warm water. Let stand until softened, about 5 minutes. Add salt, onion, 1 1/2 tablespoons olive oil, and 2 1/2 cups flour.
2. If kneading by hand, stir vigorously until dough is stretchy, about 5 minutes. Stir in 1 1/4 cups flour. Scrape dough onto a lightly floured board and knead until smooth, elastic, and no longer sticky, 10-12 minutes, adding flour as required to prevent sticking.
   
   If kneading with a dough hook, beat on low speed until flour is incorporated. Add 1 1/4 cups flour. Beat on low speed to blend, then on high speed until dough no longer feels sticky and pulls cleanly from bowl, 10-12 minutes. If dough is still sticky, beat in flour, 1 tablespoon at a time.
3. Place dough in an oiled bowl, turn over, cover airtight, and let rise in a warm place until doubled, about 1 hour.
4. On a lightly floured board or with a  dough hook, briefly knead dough to expel air. Cut into 6 equal pieces and shape each into a smooth ball.
5. Flatten 1 ball by hand, then roll into an 8-inch round. Brush round with about 3/4 teaspoon olive oil and sprinkle with about 1 teaspoon rosemary, 2 tablespoons parmesan, and pepper. Lightly press in seasonings. Cover a plate with plastic wrap. Place seasoned round on wrap, cover with plastic wrap, and chill. Repeat to shape remaining balls. As each round is finished, add to stack, cover with plastic wrap, and chill. (If making dough ahead, wrap stack airtight and chill up to 6 hours)
6. Place a few dough rounds at a time, seasoned side up, on an oiled grill over a solid bed of medium-hot coals, or over medium-high heat on a gas grill. Cover gas grill. With a wide spatula, occasionally lift and rotate breads for even browning. When bottoms are well browned, 2 to 3 minutes, turn breads over. Cook until seasoned sides are light brown, 1 to 2 more minutes.
7. Cut each flatbread into about 6 wedges. Dip into olive oil to eat.

An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. Use a mild-flavored lager, such as Budweiser. The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.

3 cups unbleached all-purpose flour
plus additional for dusting work surface
1/4 teaspoon instant yeast
1 1/2 teaspoons table salt
3/4 cup plus 2 tablespoons water at room temperature
1/4 cup plus 2 tablespoons mild-flavored lager
1 tablespoon white vinegar

1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
2. Lay 12 x 18 inch sheet of parchment paper inside 10 inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
3. About 30 minutes before baking, adjust oven rack to lowest position, place 6-8 quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2 inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

Prep: 20 minutes; Cook: 15 minutes. In place of halibut, you can use other small, flat, white fish fillets, such as red snapper, sea bass, pompano, striped bass, or cod.

4 (12- x 18-inch) sheets parchment paper
Cooking Spray
4 (6 ounce) halibut fillets (fillets work better than steaks)
1/4 cup commercial pesto
1 cup shredded carrots (2 medium)
1 cup shreded zucchini (1 small)
1 cup sliced mushrooms
fresh spinach
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
4 teaspoons olive oil
4 teaspoons dry white wine

1. Preheat oven to 450 degrees. Follow directions for heart-shaped parchment package in the side bar to the left.
2. Unfold parchment heart, and coat lightly with cooking spray, leaving a 2-inch border ungreased at edge.
3. Place a handful of baby spinach under the halibut. Place fillet on one side so that it touches the fold, but not the ungreased border. Spread 1 tablespoon pesto over fillet; top with 1/4 cup carrot, 1/4 cup mushrooms and 1/4 cup zucchini. Sprinkle with one-fourth of salt and pepper. Drizzle fillet with 1 teaspoon wine.
4. Fold paper; seal edges with narrow folds. Repeat the remainging parchemnt paper, fish and vegetables.
5. Place packets on baking sheets. Bake at 450 degrees for 15 minutes or until puffy and lightly browned. To serve, open packets and transfer the fillets with their vegetable topping ot plates; pour juices over top. Or serve right in packets; carefully transfer to plates and pierce each to allow steam to escape.

Note: nutritional analysis includes Sugars 0g. Yield 4 servings (serving size: 1 parchment package). CALORIES 253; FAT 10g (sat 2g, mono 6g, poly 2g); PROTEIN 36g; CHOLESTEROL 56mg; CALCIUM 112mg; SODIUM 337mg; FIBER 0.0g; IRON 2mg; CARBOHYDRATE 1g

Parchment Paper
This can be purchased at the local grocery store or from a local bakery.
Pull out approx 18" of paper and olf in half. Then cut out half a heart and open:

Makes 4-6 portions

Nonstick cookng spray
1 pound fresh white mushrooms
1 tablespoon olive oil
1/2 C freshly grated Parmesan cheese
10 oz. package frozen chopped spinach, thawed and squeezed dry
1/4 C prepared pesto
1C instant polenta or cornmeal

• Preheat oven to 375 degrees. Lightly coat a 9-inch pie plate with nonstick cooking spray (or butter).  Trim mushrooms; cut in thin slices. In a large nonstick skillet, heat oil over high heat until hot. Add mushrooms; cook and stir until tender and lightly browned, about 10 minutes. Remove 1 cup of the mushrooms to a small bowl; stir in 1 tablespoon of the Parmesan cheese; set aside. Into  mushrooms remaining in skillet, stir spinach and 1/4 cup pesto; cook until hot, about 2 minutes.
• Cook polenta according to package directions. Remove from heat; stir in the remaining 7 tablespoons of cheese. Spread half of the polenta in the prepared pie plate. Spoon the mushroom-spinach mixture over the polenta; with a knife, spread the remaining polenta on top; top with the remaining mushroom-Parmesan mixture.
• Bake, uncovered, until heated through, about 10 minutes. Remove from oven and let stand 5 minutes; cut into wedges. Serve on a bed of tomato sauce or top with a dollop of pesto, if desired.
• To make ahead; Cover pie with aluminum foil; refrigerate up to 24 hours. To reheat, bake in a pre-heated 375-degree oven until heated through, about 30 minutes.
• Per serving: 294 calories; 10 g fat; 10 g protein; 42 g carbohydrates.