Author Archives: Laurie Anderson

About Laurie Anderson

Co-Owner of The Shelburne Inn, Restaurant & Pub.

Eggs with Shrimp, Apple & Spinach

12 eggs 4 Tablespoons heavy cream 1 Tablespoon cilantro, chopped fine Salt, to taste ½ Granny Smith apple, unpeeled, diced medium fine 4 Tablespoons chopped red onion ¼ cup fresh bay shrimp 2 Tablespoons chives, minced ¼ cup fresh spinach, … Continue reading

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Crawfish Pie

5 Tablespoons butter 3 large cloves garlic, minced 1 ¼ cup chopped sweet onion 1 cup chopped wild mushrooms ½ cup chopped green pepper ½ cup chopped celery 1 teaspoon sea salt ½ teaspoon cayenne pepper Freshly cracked black pepper, … Continue reading

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Chicken Stew and Wild Mushroom Dumplings

For the Chicken Stew: 1 whole chicken water salt 4 to 5 medium carrots 4 to 5 medium potatoes ½ lb. Wild mushrooms, such as Chanterelles, Porcini, Lacterius Deliciosa, or Canary 3 Tablespoons butter 1 Tablespoon chopped fresh parsley ½ … Continue reading

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David’s Wild Mushroom and Chicken Pate

3 lbs. chicken thighs and breasts 2 lbs. wild mushrooms, preferably lobster mushrooms, matsutake and/or chanterelles Chicken bones carrots celery onion parsley 1/3 cup + 3T olive oil 3 cloves garlic ½ tsp red chili flakes 4 eggs ½ cup … Continue reading

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Corn Muffins

2 ½ cups corn kernels, preferably freshly cooked, drained and cooled 1 cup self-rising flour 1 cup yellow corn meal 1 1/3 cup unbleached white flour 1 teaspoon baking powder ¾ teaspoon salt ½ teaspoon soda ¼ teaspoon cayenne pepper … Continue reading

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Asian Sausage Rolls

Sausage Mixture: 1 pound ground pork sausage 1-1/2 Tablespoon finely chopped garlic 1-1/2 Tablespoon finely chopped fresh ginger 1-1/2 Tablespoon Chinese Hot Mustard 2 Tablespoons seasoned rice vinegar 1 Tablespoon light soy sauce 1 Tablespoon sesame oil 1 Tablespoon Chinese … Continue reading

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Sourdough Biscuits

1 Tablespoon yeast 1/2 cup warm water 6 cups unbleached white flour 1 Tablespoon baking powder 1 teaspoon soda 1 teaspoon salt 3 Tablespoons sugar 1 cup cold unsalted butter 1 cup sourdough starter 2 cups buttermilk

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Hot Cross Buns

For the buns: 8 cups all-purpose flour ½ cup plus 2 teaspoons sugar 2 Tablespoons dry yeast 1 ½ cups warm milk 1 cup warm water 2 teaspoons salt 1 teaspoon allspice 1 teaspoon ground cinnamon 1 teaspoon grated nutmeg … Continue reading

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Sourdough Chocolate Waffles

First Day: 1 cup unsalted butter 2 cups whole or 2% milk 4 Tablespoons Brown Sugar, packed 2 cups White Starter 2 teaspoons salt 3 cups all purpose flour ½ cup Dutch process cocoa Second Day: 4 large eggs ½ … Continue reading

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Baked Apple Upside Down French Toast

3 lbs. Granny Smith apples, peeled, quartered and thinly sliced 6 Tablespoons butter ¾ cup granulated sugar 1 teaspoon cinnamon 8 slices French bread, sliced ¾” thick 6 to 7 eggs ½ teaspoon vanilla ¼ teaspoon freshly grated nutmeg 1 … Continue reading

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