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Archive for the ‘Appetizer’ Category

The Last Month

Saturday, November 24th, 2012

Where has the last month gone?

To tortellini and meatballs, oatmeal-cranberry-white chocolate chip cookies, Thanksgiving, and so much more.

 

Recipes and lessons to follow!

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Stuffed Mushrooms

Tuesday, February 2nd, 2010

When I was a kid, I hated mushrooms.  I thought they were just disgusting.  That all changed when I tried some stuffed mushrooms my aunt’s cousin made.  I don’t remember much about them, except that they were stuffed with a cheese mixture and they were delicious.  Ever since, I’ve been obsessed with the concept of stuffed mushrooms.

Adapted from The Way the Cookie Crumbles

7 sun-dried tomatoes (I did not used the tomatoes packed in oil)

2 TBSP olive oil

18 white mushrooms, caps reserved and stems chopped fine

3 shallots, finely chopped

3 cloves garlic, minced

1/3 c. breadcrumbs

1 egg yolk, beaten

1/4 c. parsley, chopped

1/2 tsp dried basil

1/4 c. grated Parmesan

Preheat the oven to 400 degrees.

Soak the tomatoes in hot water for about five minutes.  Reserve 1 TBSP of the soaking liquid.  Drain the tomatoes and chop fine.

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Lay the mushrooms cap, face up, on a baking sheet and sprinkle with coarse sea salt.  Flip the mushrooms face down.   Foodblog 023

Bake for 10 minutes.  Pour off any liquid from the pan, and flip the mushrooms over so they are ready to be filled.

Heat the oil over medium heat in a small skillet.  Add the chopped mushrooms stems, garlic, and shallots.  Cook, stirring frequently, until the shallots are softened.  Transfer the mushroom mixture to a bowl.  Mix with the breadcrumbs, tomatoes, soaking liquid, yok, parsley, basil, and 2 TBSP of the grated Parmesan.  Add salt and pepper to taste.

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Mound the mixture into the mushroom caps.  Sprinkle with the remaining Parmesan cheese.

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Bake for 15 minutes.

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Shrimp Cakes

Tuesday, December 29th, 2009

I love appetizers, but I rarely have the time or the occasion to make them.  So, when we were invited to a large family Thanksgiving party, I jumped at the chance to make the appetizers.  I searched through cookbooks and websites, and the following recipe immediately stood out as one to try.  I’ve made this twice:  once for Thanksgiving and for Christmas.

A note about the chili sauce I used.  My husband loves Asian food, so we have a lot of spicy chili sauce around.  I used chili sauce with soybean oil, which gave the cakes a nice kick.

Adapted from Stacey Snacks

1 lb. shrimp, coarsely chopped

1 egg beaten

3 green onions

2 TBSP chopped fresh cilantro

1 TBSP fresh ginger, grated

1 TBSP Dijon mustard

1 TBSP Chili Sauce

1 tsp. salt

pepper

1 c. panko breadcrumbs

Mix all ingredients in a large bowl, making sure to add the panko crumbs at the end.  Combine all the ingredients with your hands.

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Form small patties and fry in peanut oil on medium- high heat. When I first made these, I turned the cakes to early.  I found that starting that cakes on medium-high heat, cooking one side for 3 to 4 minutes, and then turning the cakes and reducing the heat works well.  Continue cooking over medium for another three minutes.

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The first time I made these, I served them with tartar sauce and cocktail sauce.  I was crunched for time, and I found that those worked well in a pinch.  When I served these for Christmas, I made a Remoulade sauce (recipe to follow!)

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