Fashionation is excited to welcome Deborah Fadul, as she joins our team with years of experience in the culinary arts. She is owner and CEO of Chef "Mon Coeur", translated as chef of my heart. The company specializes in pleasing the customers taste, meaning that based on the customers needs and wants Mon Coeur creates the perfect combination and presentation to satisfy it's customer. Fadul is known for her exotic fusions and creative presentations, providing a pleasing and unique experience in your most intimate events: weddings, birthdays, baby showers, cocktails, private dinners, and openings.
Mon Coeur works with the freshest ingredients and delicacies to create truly memorable plates.
Starting today, Deborah Fadul will be sharing with us her favorite recipes so you can put them in practice and share it with friends, family, or your loved one.
This weeks theme: Outdoor Foods for Fall
in a Jar
pound of Portobello mushrooms
For the sauce:
teaspoon of pink peppercorns
teaspoons of apple cider vinegar
into small pieces the mushrooms. In a skillet over medium heat add the tablespoon
of butter with whole garlic cloves, peeled. Then place the chopped Mushrooms in
the skillet. When mushrooms start to get soft add the cup of
wine along with the parsley, salt and pepper.
them out of the fire and let them cool down.
In a bowl mix the cooled mushrooms with the spinach, the chopped arugula, and the walnuts. (TIP: don't use a knife to cut any of the ingredients, this will ruin the flavors, instead use your hands or a plastic knife)
Fill the jars with the mushroom, spinach, arugula and nuts and add the parmesan cheese
on the top, you can use the one you have at home or u can buy it.
bowl place the lemon juice first, then olive oil, beer, apple cider vinegar,
oregano, pepper and salt, you should mix all the ingredients in that order so you have all the flavors mixed perfectly. Put the sauce beside the jars so everyone can put in the amount they want.
this with Tomato Bread