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RECIPES FOR YOU

Risotto w/Fresh Mushrooms

1lb fresh wild or exotic mushrooms, cleaned & sliced 6-8 cups meat or chicken stock 1/4lb unsalted butter (8T) 1 medium onion or 2 shallots, chopped 1lb Arborio rice 3/4…

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Maryland Cream of Crab Soup

Adapted from Maryland Seafood Cookbook 1, Traditional Tidewater Recipes ISBN 1-8855457-04-9 by Terry Crissey 1/2 cup unsalted butter 1/4 cup finely chopped sweet onion 1/4 cup finely chopped celery 3…

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Winter Fruit Chutney

As featured in the February, 2009 issue of Johnstown Magazine! Goes well w/Poultry, Pork, Lamb & Soft Cheeses. Denise has been making this great chutney for years. It makes an…

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Orange Espresso-tini

The Back Door Cafe is lucky to be featured once again in the upcoming April issue of the Johnstown Magazine. Here is Denise's recipe for this surprisingly light & refreshing…

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Truffled Swiss and Wild Mushroom Fondue

Demonstrated by Chef Thomas Chulick C. E. C., at the Gary Lincoff Mid-Atlantic Mushroom Foray, North Park in Allegheny County near Pittsburgh, Pa. September 12, 2009. Makes about 3 1/2…

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Berry Cream Pie

Featured in the August 2011 issue of Johnstown Magazine 4C fresh black berries, blue berries or raspberries, or a combination 1 (9 inch) unbaked deep-dish pastry shell 1/2 C sugar…

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Fresh Egg Pasta

4C all purpose flour 6 eggs 1T olive oil Pinch salt Pinch white pepper Procedure: Put the flour in a mound on a work surface. Make a well in the…

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Wild Mushroom, Brussels Sprout & Sweet Potato Hash

Serves 4 4 strips bacon, cut into 1 inch pieces 1 pound fall wild mushrooms, cleaned & sliced or chopped 1 small leek, split, rinsed & diced 1 sweet potato,…

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