ed and fred's desert moon dinner adaptation



my husband and i had been reminiscing about of favorite date night spots in lexington when he brought up ed and fred’s desert moon. it was a great place for an evening out and the food was terrific. it closed years ago, but i still remember the house salads and the tortellini! yummy! i looked for the recipe online and found a version published in the ace magazine! i made a few adjustments, but the taste is just the same! i paired it with a simple side salad and voila! it made a tuesday night special and my husband thought it was very romantic!

house salad


house salad with balsamic vinaigrette

 

arugula

shaved parmesan

pepitas

balsamic vinaigrette

dressing:

¼ cup balsamic vinegar

¾ cup extra virgin olive oil

2 cloves of garlic chopped

2 teaspoons sugar in the raw

1 teaspoon kosher salt

1 teaspoon fresh cracked pepper

shake in a ball jar and serve

 

brie and mushroom tortellini


brie and wild mushroom tortellini

 

serves six

4 ounces brie

4 cloves garlic chopped

2 tablespoons olive oil

½ cup sliced green onions

2 cups sliced mushrooms (i used baby portobellos)

1 teaspoon kosher salt

1 teaspoon fresh cracked black pepper

1 teaspoon oregano

cut brie into small cubes and place in a medium glass bowl

cook mushrooms and garlic in olive oil until tender

add green onions and spices, simmer together

add mushroom mix to brie and mix until cheese has melted

⅓ cup flour

2 ounces butter

½ cup sliced green onions

1 quart vegetable stock

¼ cup soy sauce

cook onions in butter

add flour and brown

add mushroom mix, vegetable stock and soy sauce and bring to a boil

remove from heat and serve over tortellini (i love lotsa pasta’s)

garnish with fresh grated parmesan

Cheers! - lh

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