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Artichoke Crostini with Wild Mushrooms (recipe below)
I’m a little intimidated about cooking meals for special occasions. I love to cook but still consider myself a novice. Add on the pressure of fancy, unfamiliar ingredients and my desire for recipe perfection, and I’m off and running to make a dinner reservation!
I’m gaining cooking confidence though and am ready to tackle Valentine’s Day dinner and broaden my every day cooking thanks to Panna.
Their February/March issue opens in a new tab will teach you how to tackle some expert techniques with ease. Learn how to cook and break down a lobster as Chef Michael Anthony prepares a very special Valentine’s dinner. Master the basics of making a roux and then watch Chef Sean Brock prepare his recipe for Chicken and Andouille Sausage Gumbo—perfect for a Mardi Gras celebration.
Our friend Chef Chad Sarno shares how healthy, vegetarian fare can be quite exquisite with his Artichoke Crostini with Wild Mushrooms. Here’s a glimpse of the video you’ll get on Panna, with Chef Chad’s full recipe below.
ARTICHOKE CROSTINI WITH WILD MUSHROOMS
Serves 6 to 8 (Yield 8 to 10 crostini)
Active time: 30 minutes
Total time: 30 minutes
Medium sauté pan
Microplane or other fine zester
Step 1: Artichoke Purée
1/2 cup pine nuts
1 1/2 cups steamed or jarred artichoke hearts, drained and rinsed
3 to 4 cloves roasted garlic, or 1 raw clove, minced
1 1/2 tablespoons lemon zest
Juice of half a lemon
1/2 shallot, chopped
1 teaspoon fresh thyme leaves, minced
1/4 teaspoon sea salt, or to taste
Freshly ground black pepper
1 tablespoon fresh flat-leaf parsley, minced
Lightly toast pine nuts in a dry sauté pan over medium-low heat until golden. Using a food processor, pulse all ingredients except parsley to a coarse purée, stirring as needed. Season to taste with salt and pepper, and fold in parsley. Set aside.
Step 2: Sautéed Chanterelle Mushrooms
1/2 shallot, finely minced
1 1/2 cups loosely-packed chanterelle or other wild mushrooms
1/4 cup low-sodium vegetable broth
2 tablespoons minced fresh chives
2 teaspoons minced fresh rosemary
Sea salt to taste
Freshly ground black pepper
Place a large sauté pan over medium heat. Add shallot, stirring until translucent, slightly golden and begin to stick. Add mushrooms, and a splash of broth to deglaze. Add another splash of broth when the first broth addition reduces and mushrooms begin to stick, being careful not to let it them burn. Stir in fresh herbs and season with salt and pepper. Continue to cook until mushrooms have released their liquid and the pan is almost dry, about 4 minutes.
Step 3: Assembly
1 whole grain baguette, sliced into small crostini-size pieces and toasted
1 recipe artichoke purée (see above)
1 recipe sautéed chanterelles (see above)
1 teaspoon peeled and grated fresh horseradish root, divided
To assemble, spoon about 1 to 2 tablespoons of the artichoke purée onto each crostini. Top with sautéed mushrooms and horseradish root.
Keep in mind that a subscription to Panna makes a great Valentine’s gift opens in a new tab, too!
What dish would you love to learn how to make for a special occasion dinner?