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(618) 786-2722

Things to do in Grafton

Restaurant CLOSED on June 29th, 2014
after 9 years of service.


Mississippi Half Step Cooking Show Episode 2

Learn How to Make Our Delicious Stuffed Mushrooms!


Mediterranean Bowtie PastaMEDITERRANEAN BOWTIE PASTA

This pasta is our customer’s favorite.  Available as a lunch or dinner pasta or may be ordered as a side dish.

Yields: 4 servings

Watch This Recipe Made on Great Day St. Louis
Click here

3 tablespoons olive oil

1 tablespoon minced garlic

1 ½ tablespoon dried basil

½  teaspoon Greek seasonings*

Pinch of red pepper flakes

2-3 roma tomatoes chopped

1 small onion chopped

¼ cup sliced black olives

1 small jar artichoke hearts

16 oz. farfalle or bowtie noodle cooked & rinsed

1/3 cup crumbled feta cheese

1/3 cup shredded asiago cheese

*There are different Greek seasonings available. Use your favorite.

In a large pan or wok add olive oil, garlic, onion and sauté over medium high heat until onions begin to soften 3-4 minutes.  Add basil, Greek seasonings, red pepper flakes, tomatoes, black olives, and artichoke hearts.  Stir and sauté one minute.  Add in the cooked noodles and sauté until heated throughout, stirring constantly.  Toss in cheese and serve immediately.  Garnish with some additional cheese or chopped parsley.

 


 

Mushroom SoupCREAM OF MUSHROOM SOUP

As seen in the St. Louis Post-Dispatch Special Request June 20th, 2007

Yield: 8 (1 cup) servings

5 tablespoons olive oil

½ cup minced onion

1 tablespoon minced garlic

8 ounces sliced mushrooms

¾ cup sherry

3 cups vegetable stock

2 cups milk

2 cups heavy cream

2 teaspoons dried tarragon

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon cracked black pepper

½ cup (1 stick) butter

½ cup all purpose flour

Shredded Parmesan Cheese (for garnish)

Chopped fresh parsley (for garnish)

In a very large pot, combine oil and onion; cook over medium-low heat until onions are translucent.  Add garlic and mushrooms; cook until soft, about 5 minutes.  Add sherry and simmer until the liquid cooks away, about 12 minutes.

Add stock, milk, and cream; increase heat and bring to a boil.  Stir in tarragon, basil, salt, and pepper; boil for 2 minutes.

In another pot, melt butter; whisk in flour, making a roux.  Whisk roux into soup and cook until thickened, 6 to 10 minutes.  Serve hot, garnished with parmesan and parsley.