Tuscan kale and white bean ragout

Image via WikipediaThis is an article lifted from Heraldnet.com, and it tells the value in food when it is home-cooked, much like comparing a piece of furniture that is handcrafted with one that is coming from an assembly line...
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It's time to put the value back into the value meal.

That's the rallying cry of a new movement that's sweeping the nation's dinner tables.

Slow Food USA's $5 Challenge is part of a larger Food Day celebration scheduled for Oct. 24.

To read on, follow the source article here:
The real value meal: Home-cooked and cheaper than fast food
By Jackson Holtz, Herald Writer


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And here is the recipe from the same article:


Tuscan kale and white bean ragout

This recipe easily can be enhanced with leftover chicken, a stewed chicken carcass, or pasta. Make it a soup by adding more broth.

• 2 tablespoons olive oil
• 1 bay leaf
• 2 cloves garlic, smashed and roughly chopped
• ¼ teaspoon crushed red pepper
• 1 small red onion, sliced
• 1½ pounds Tuscan kale,* rinsed, patted dry and cut crosswise into 1-inch-wide slices
• ¼ teaspoon freshly ground black pepper, plus more if needed
• 2 15-ounce cans no-salt-added cannellini beans or white beans, drained and rinsed
• 1 cup canned no-salt-added diced tomatoes, with their juices
• ½ cup vegetable stock or canned low-sodium vegetable broth
• ½ teaspoon kosher salt
• Extra-virgin olive oil, for drizzling

1. Heat the olive oil in a large saute pan over medium-high heat. When it is hot, add the bay leaf, garlic, crushed red pepper and red onion. Cook until the onion begins to wilt and the garlic begins to turn golden around the edges, 3 to 4 minutes. 
2. Add the kale and pepper, and cook for another 2 minutes. Then add the white beans, tomatoes and stock. Cover, and cook until the kale is wilted and cooked through, about 15 minutes. Taste and season with up to ½ teaspoon salt.
3. Transfer the ragout to a serving dish, and drizzle it with extra-virgin olive oil. Serve hot.

Per Serving: calories 410; fat 16 g; sat fat 2 g; protein 17 g; carbs 53 g; fiber 13 g; cholesterol 0 mg; sodium 410 mg.

*Tuscan kale is also known as lacinato kale, black kale and dinosaur kale.

Makes 4 servings

Adapted from "Farm to Fork" by Emeril Lagasse

Courtesy of Food Day

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The Best Barbecue Recipes - so they say!

This is coming from The Telegraph, and one of the comments tells me there is more than simple reading the recipes - try them, and you'll taste the difference...
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21 May 2011

A selection of top chefs present their favourite barbecue recipes

Bill Granger's spicy chicken thighs

Serves 4

Ingredients
3 tbsp fish sauce
Black pepper
3 garlic cloves, crushed
2 large red chillies, minced
2 tsp sugar
8 boneless skinless chicken thighs

To serve
Cucumber and cashew salad:
3 tbsp lime juice
3 tbsp caster sugar
200g vermicelli 
2 cucumbers, halved and thinly sliced
Handful fresh mint leaves
4 spring onions, thinly sliced
2 tbsp cashew nuts, crushed

Whisk the fish sauce, pepper, garlic, chillies and sugar together. Put the chicken in a bowl and pour over half the marinade. Cover and refrigerate for 20 minutes (set the rest of the marinade aside).

Place chicken thighs on a hot barbecue and cook for about 5 minutes on each side until browned and just cooked through (how long depends on your barbecue).

While the chicken is cooking, add the lime juice and sugar to the marinade that you set aside. Stir until the sugar has dissolved to make a dressing.

Pour boiling water over the vermicelli and leave for a minute until soft. Drain under cold water, place in a bowl and add the cucumber, mint, onions and cashews. Add dressing, toss and serve with the chicken thighs.

Cooking meat, by Keith Goddard, head chef at 101 Pimlico Road (www.101pimlicoroad.co.uk)

The perfect barbecued steak

Serves 8-10

Ingredients
1 whole beef bavette
Salt and pepper
1 head of garlic, crushed
200ml extra virgin olive oil
1 stick rosemary
1/2 lemon, zest only
1 dried chilli, crushed roughly
6 whole pink peppercorns
1/2 tsp Maldon sea salt

To serve with:
warm bread
cucumber
a dressed green salad

Lay the beef bavette out on a worktop and let come to room temperature, about 45 minutes. In the meantime prepare your barbecue as desired, until the flames have died down and the barbecue has deep red embers and is very very hot – this is extremely important! It will take at least half an hour to achieve the correct intensity of heat.

Place the olive oil, rosemary, garlic, chilli, pink peppercorns, lemon zest and sea salt into a pan and warm gently either on a stove or on your barbecue. Do not get the oil too hot or let it smoke. Remove from the heat and allow to infuse for 20 minutes.

When your barbecue has reached the correct temperature and the grills are red hot (but not flaming), season your bavette well with salt and pepper. Place it on the barbecue and do not move for two minutes (for rare); two-and-a-half minutes for medium rare; or three minutes for medium. Then turn over and repeat on the other side.

Remove from the heat and leave to rest for 5-7 minutes in a warmish spot on a chopping board. Take a carving knife and cut the meat across the grain at centimetre intervals.

Brush with the infused oil and serve with warm bread, chopped cucumber and a dressed green salad.

Barbecue skewers, by Silla Bjerrum, managing director, Feng Sushi (www.fengsushi.co.uk)

Tips for barbecuing skewers

Always soak your skewers in water first, this will stop them burning.

Always marinade for at least two hours if you can, and overnight if possible. Ziplock bags are excellent for marinating.

Japanese cuisine provides brilliant inspiration for new skewer recipes – think yakitori chicken, teriyaki salmon, miso-marinated tofu, pork belly.

Barbecued spiced lamb skewers with Japanese slaw

Ingredients
500g diced lamb
100g red miso paste
100g yellow miso paste
2 tbsp caster sugar
2 tbsp sake (or dry sherry)
2 tbsp mirin (or dry sherry)
2 cloves of chopped garlic
10g of fresh ginger sliced
1 bunch of spring onions
Wooden skewers
1 small red cabbage
1 small white cabbage
1 small red onion
200g soy beans
100ml good quality mayonnaise
2 tbsp yuzu juice (or pink grape)
1 tbsp kimchee chilli sauce
Salt and pepper

First marinate lamb for 24 hours. Rinse meat under a cold running tap and leave to dry in a colander. To make the marinade, gently heat miso paste with sugar, sake and mirin in a saucepan until all ingredients are dissolved. Then add ginger and garlic. Leave to cool down.

Add lamb chops and miso marinate to a ziplock bag and give a good shake to ensure the meat is fully coated. Leave in the fridge for 24 hours (these also freeze well).

On the day: soak wooden skewers in cold water. Peel first leaves off the cabbages, cut them in half and remove hard core. Thinly slice both cabbages in long strips and ad to mixing bowl. Clean onion, cut in half and also slice thinly and add to bowl. Bring a saucepan of water to the boil and blanch soy beans for 2 minutes before rinsing in cold water, drain and add to bowl.

In a separate bowl mix mayonnaise with yuzu juice and kimchee and season with salt and pepper. Mix well and put aside until serving.

Rinse lamb under the running tap and dab dry. Rinse spring onions and cut into 3cm-long pieces. Alternate pieces of lamb and spring onion on each skewer, making eight in total. Gently brush with oil and barbecue until medium rare.

Serve with Japanese slaw and cold beer.

A barbecued dessert by Tristan Welch, head chef at Launceston Place (www.launcestonplace-restaurant.co.uk)

Baked strawberries and rhubarb with cream and mint

Serves 4

Ingredients
400g of fresh strawberries washed and cut in half
150g fresh rhubarb
50g icing sugar
1 small bunch of mint
4 good dashes of rum
Fresh cream to finish

First lay eight sheets of tinfoil squares two by two; these will be the base for the parcels.

Take the strawberries and divide them between the four squares of tinfoil, placing them to one side and leaving enough room on the opposite side so it can be folded over evenly.

Now slice the rhubarb and scatter over the four piles of strawberries, along with a dusting of icing sugar and a dash of rum.

Fold over the foil to cover the fruit then crimp the edges to seal the parcel.

To cook place the foil parcels on the glowing embers of the barbecue for 3-6 minutes depending on the strength of your barbecue .

To serve, break into the parcels and sprinkle fresh mint and cream.

Vegetarian barbecue, by Robin Gill, head chef at Sauterelle (www.sauterelle-restaurant.co.uk)

For best results corn cook in leaves (only buy fresh; this helps steam the corn but gives it a smokey flavour).

The day before your barbecue, dry a couple of bunches of thyme, rosemary and bay leaves in the sun or in a low heated oven. Then during the cooking, add the dried herbs to the coals towards the end of your cooking for an added depth of flavour.

Try peeling and grilling cucumber on the barbecue and use it for a tzatziki – fantastic flavour and a dish in itself.

Barbecued smoked aubergine with cumin

Ingredients
2 large aubergines
50ml extra virgin olive oil
1 tsp cumin powder
2 sprigs fresh mint~
Lemon juice
1 tbsp greek yoghurt
1 clove garlic, crushed
Salt, to taste

To serve 
This is great with pitta, halloumi or couscous

Stab the aubergines with a fork (about eight times) all over. Place on the barbecue on the direct heat and cook, turning every two minutes until the outside is completely black and the centre is soft .

Remove and allow to cool for a couple of seconds then peel away the skin, drain and discard any excess water then place in a food blender (processer), add the mint , garlic and salt and blend. Add the oil in slowly, then finish with the yogurt. Adjust the seasoning to taste with salt and lemon.

Gourmet barbecue, by Allan Pickett, head chef at Plateau (www.plateau-restaurant.co.uk)

Use a heavy-bottomed pan, this should prevent the risotto from catching on the barbecue.

Don’t take it too seriously! Have some fun with different flavours. Crab and dill, wild garlic and asparagus, saffron and octopus are risottos I would try.

Why not try cooking a sea trout that has been stuffed with lemon and herbs, then rolled in buttered foil and placed on the barbecue for the time you are cooking your risotto.

Barbecued English parsley risotto with snails and garlic butter

Serves 6

Cooking time approx 35minutes

Ingredients
800g risotto rice (Carnaroli is my favourite)
1 small onion (finely chopped)
5 snails per person (tinned ones will suffice)
1 bunch of English curly parsley (chopped)
1-1 ½ litres of vegetable stock or quality chicken stock
100ml olive oil

For the garlic butter
250g butter
1 bunch of flat parsley (finely chopped)
6 cloves of garlic (crushed to a purée in a pestle and mortar)
Pinch of salt and a twist of white pepper
100g of shallots (finely chopped)
50g grated parmesan cheese

Make the garlic butter by adding all the ingredients into a bowl and work them together with a spoon (it helps if the butter is at room temperature before you start).

Heat this mixture up in a pan on your barbecue until it bubbles gently.

Drain the snails of their cooking liquor, wash them quickly under cold water and allow them to drain briefly. Then add them to your garlic butter and keep in a warm place. This process allows them to take on a nice garlic flavour.

To make the risotto, warm a pan (large enough to take all ingredients) and then add the olive oil and your onions. Cook them (without colouring them) for around 5 minutes then add the rice.

Return to the heat and add the hot stock, ladle by ladle, stirring your rice as you go.

Continue to do this for about 15 minutes.

Most of your stock should have been absorbed by the rice, it’s fine if some is left over.

Remove from the heat and add in your parmesan and another good knob of butter. Lastly, add in the chopped parsley. Adjust seasoning if necessary.

Serve in a large bowl or dish with the snails on top. Add in a couple of spoons of red wine sauce.

Rotisserie-cooked free-range chicken, chips, watercress, saffron and black garlic aioli

Ingredients

For brine
3 litres of water
180g salt
30g sugar
Bring to boil and allow to cool in fridge

1 whole 2.5lb chicken
2 bunches watercress
2 large potatoes (Maris Piper, King Edward or Rooster)
2 egg yolks
1 tbsp white wine vinegar
1 tbsp white wine
Pinch of saffron
1tsp Dijon mustard
150ml extra virgin olive oil
3 cloves black garlic
Lemon juice
Salt and pepper

The fresh chicken needs to be submerged in the brine for 12 hours before needed.

Light the bbq, and allow the coals to die down and create a medium and steady heat, then push the hot coals outwards slightly so it creates a well directly underneath where the chicken will be rotating. This will stop flare-ups and blackening of the chicken.

Place the chicken on a board and push the spit-roasting rod through the cavity and out of the neck. Ensure that the forks on the spit are holding the bird firmly in place. With some heavy duty butcher’s twine (this should hold up to the heat), truss the bird’s legs and tie in the wings to stop any part from flapping about.

Place spit onto the bbq and set counter balance (you need to try and keep the weight as even as possible). The ideal rotation time is about 80-90 seconds per turn.

This size of bird will take about 70-80 mins to cook over medium heat coals. You can test by pushing a small knife into the fattest part of the thigh and seeing if the juices run clear; if not continue cooking. I would advise gently basting the bird with olive oil and a little rosemary. Brush every 15 minutes or so to create that beautiful, crisp tasty skin.

Once the bird is safely rotating you can make the aioli and chips.

Pre-heat a deep fat fryer to 160C, slice the potatoes about 2-3 mm thick. Quickly wash away any excess starch and dry well on paper towels. Place into fryer and cook whilst occasionally stirring until golden brown. Drain on paper towels and season with sea salt.

• Add the saffron to infuse in the wine. In a blender, add the egg yolks, mustard, saffron white wine, vinegar and peeled black garlic. Whilst blending slowly, add in the olive oil until emulsified. Season with salt, pepper and lemon juice

Once the bird is ready serve with fresh watercress and chips and a bowl of Aioli to dip it in

Rotisserie cooking, by Warren Geraghty, executive chef at The Olde Bell, Hurley (www.theoldebell.co.uk)

Tips on rotisserie cooking

Cook on a medium, steady heat to allow even browning and cooking.

Birds such as chicken or guinea fowl benefit greatly from brining. A 3lb bird would need 12hours brine at 6 per cent; this helps retain the moisture in the bird.

Whole lambs up to 25-30lbs can be cooked on the rotisserie (an olive oil and spice marinade can be used for about four hours prior to cooking).

Try to baste the meat at least once every 10-15 minutes.

Tips on salads for barbecues

Keep the salads fresh and vibrant – a little acidity really works well with the flavour of grilling.

Simplicity is the rule to grill cooking; a lovely grilled piece of fish or meat and a flavoursome seasonal salad is all that is needed for a perfect meal.

Using raw ingredients in the salads will add a lovely textural element to the dishes

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Taken from telegraph.co.uk; source article is below:
The best barbecue recipes

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Kosher: Just Potatoes

Image via WikipediaIf you are looking for a kosher dish, and on potatoes, this may be one that you can consider. It is lifted from The Jerusalem Post.

Read on!
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By JERUSALEM POST STAFF  
05/21/2011 18:35 

Lag Ba’omer is when we get to use our bonfire lighting skills and roast potatoes and marshmallows.

A new Hebrew cookbook, Potatoes, written by celebrity chef and food writer Israel Aharoni and veteran food journalist and author of many cookbooks Nira Russo, was published in time for the holiday and it contains more than 120 recipes, many useful tips and general information about different kinds of potatoes, methods of cooking and utensils.

This is not only a beautiful album with spectacular photographs (by Nelli Sheffer), but unlike other cookbooks, is a very useful one that you will keep handy in your kitchen.

The tips will add flavor to your everyday cooking and the information about methods and utensils will save you time and work.

The book is divided by cooking methods – baking, frying, boiling, steaming and pies – but to quote the writers: “Our main pride is the basic recipes made perfect. Our secrets to producing velvety mashed potatoes, basic but excellent latkes, our know-how of producing the perfectly baked potato in a home oven, and once and for all: how to make a good rosti.”

From the book we chose recipes that suit both Lag Ba’omer and Shavuot, and can be served as side dishes or main dishes with salad.

PERFECT MASHED POTATO 

Add cheese to the mashed potato and discover heaven.

✔ 3 Tbsp. olive oil 
✔ 2 zucchini, washed and cubed 
✔ 1 chopped onion 
✔ 4 or 5 red medium potatoes
✔ 11⁄2 cups water 
✔ Salt & black pepper 
✔ Pinch nutmeg
✔ 30 gr. butter 
✔ 2-3 triangles of “La vache qui rit” cheese (or similar cheese) 
✔ 1⁄4 cup milk Heat oil in pan or wok, trim ends of zucchini and onion.

Peel potatoes and cut into 1-cm. slices.

Add the potatoes to the pan, and mix while cooking for 5 minutes. Place vegetables in a pot, add water and cover. Lower heat and cook for 10 minutes.

Discard some of the cooking water. Place back on the stove and turn heat up. Add salt, pepper and nutmeg. Add half of the butter. Press using a hand masher. The heat will dry the potatoes making it more absorbent for additions. Spreading the mashed potato on a pan will quicken the drying of the mashed potato.

When dry, add cheese and mix well.

Spread again, add milk, mix. Add butter, mix and taste. Add salt if necessary.

The secret: Adding “La vache qui rit” gives smoothness and richness to the mashed potato.

The same idea can be applied to a simple baked potato: Take a small piece off the end while still hot, insert 1 triangle of cheese or more and mix with a fork.

More: Use Boursin, the French cream cheese. Yes, it’s expensive, but one dollop of herb Boursin will upgrade any mashed potato or soup. Did anybody mention calories? 

MASHED-POTATO STUFFED POTATOES 

A very pretty way of serving potatoes.

You simply bake young long potatoes, remove both ends, dig out the inside, place them “standing,” and fill them up with mashed potato. This makes for a very nice vegetarian main dish.

✔ 6 medium size long potatoes 
✔ 4 egg yolks 
✔ 30 gr. butter 
✔ 1⁄2 cup cream (or 1⁄4 cup sour cream and 1⁄4 cup cream) 
✔ 1 tsp. sugar 
✔ 1 tsp. mustard 
✔ Salt, pepper 
✔ 2 Tbsp. ground Parmesan cheese or other hard cheese 

Heat oven to 200º. Wash potatoes and bake on a grid over a baking sheet about an hour. Cool. When cooled cut each potato in half in the middle and place with cut side up. Empty the potato carefully.

Place in a bowl and mash with all ingredients except cheese. Fill the potatoes.

Create a small scoop on each potato using an icing nozzle or ice-cream scoop.

Sprinkle with grated cheese and bake until golden brown. Serve immediately.

POTATO TILES WITH HERBS 

✔ 1 kg. peeled “Desiree” (red) potatoes
✔ 1⁄4 cup olive oil 
✔ 2 cloves garlic, chopped
✔ 5 leaves sage, chopped 
✔ 2 Tbsp. thyme leaves 
✔ 2 Tbsp. rosemary leaves chopped finely 
✔ Salt, black pepper 
✔ 1⁄2 cup Parmesan cheese ground Slice potatoes to 3 mm. thick rounds.

Cook in boiling salty water 6-7 minutes.

Drain and wash with cold water. Drain all the water.

In a bowl, mix together oil, garlic, herbs salt and pepper. Pour over potatoes and mix well. Make sure all the potatoes are coated with the oil mix.

Place potatoes in an oven proof dish in lines, like tiles.

Sprinkle cheese over the potatoes and place in a pre-heated 200º oven for half an hour, until potatoes are browned nicely. 

The best spuds

Besides a nice bonfire, one of the holiday traditions is open-fire baked potatoes.

It is advisable to pay attention to the potatoes. All kinds are good for open fire roasting, but baking potatoes are best. Look for the yellowish Marvel or the Vivaldi.

Choose mature potatoes with a smooth clean skin of similar medium size. Smell them to make sure they are not rotting.

Wish to outdo everyone else’s potatoes this year? Here is how: 

Scrub each potato well. Dry with a kitchen towel, place on a large aluminum foil square. Remove a slice from the top, and make deep cuts almost all the way through the potato. Rub cut side with oil and sprinkle salt. You may add any herb. Wrap potato with the foil.

Another delicious way is to slice potatoes almost all the way through, and spread with either mayonnaise or prepared tehina, wrap with aluminum foil and bake for half an hour.

Tip: String six to eight potatoes on 1⁄3- cm. metal wire. Wrap and bury in the ashes. Check after 25-30 minutes. The wire assures a thorough even baking and makes removing the potatoes from the fire much easier.Subscribe to our Newsletter to receive news updates directly to your email


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Taken from The Jerusalem Post; source article is below:
Cooking Class: Just potatoes

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Some mushroom recipes

Here are some mushroom recipes that I got from below source. Hopefully, these are enjoyable and nutritious dishes. For one, I enjoy mushrooms.

Enjoy!
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CHEESY HERBED MUSHROOM CAPS

An easy and quick appetizer to prepare; recruit family members to help fill the caps.

1package (250 g) light cream cheese, softened
1 clove garlic, minced
4 small green onions, chopped
½ tsp. (2.5ml) hot pepper sauce
2 Tbsp. (30ml) chopped parsley
½ tsp. (2.5ml) dried basil or thyme
½ tsp. (2.5ml) salt
36 medium fresh mushrooms
Garnish: chopped fresh parsley or basil and diced red pepper or paprika

In medium bowl, blend cream cheese, garlic, onions, pepper sauce, parsley, basil and salt. Mix well. Remove stems from mushrooms and save for future use. Spoon or pipe 1 tsp. (5 ml) cheese mixture into mushroom caps. Serve immediately or cover and chill until serving.

Garnish as desired.

Makes 36 appetizers.

TIP: Cheese mixture can be prepared, covered and chilled a few days in advance of serving.






CHICKEN BREASTS WITH TARRAGON MUSHROOM SAUCE

Broiled skinless chicken is enhanced with a spice rub and finished with a light mushroom sauce.

1 tsp. (5ml) paprika
¼ tsp. (1ml) ground black pepper
4 boneless, skinless chicken breasts (about 1lb/500 g)
1 1/3 cups (325ml) chicken broth
2 Tbsp. (30ml) lemon juice
1 Tbsp. (15ml) sugar
2 tsp. (10ml) cornstarch
2 Tbsp. (30ml) dried cranberries (optional)
2 Tbsp. (30ml) olive oil
1 lb. (500g) sliced fresh mushrooms
1 small onion, chopped
1clove garlic, minced
2 Tbsp. (30ml) fresh tarragon, minced OR 2 tsp. (10ml) dried
Fresh tarragon or parsley, minced (optional)

In a small bowl, mix paprika and pepper together. Lightly coat broiler rack with cooking spray; place chicken breasts on rack and rub surface with paprika mixture. Broil 6” (15 cm) from heat for about 4-5 minutes each side or until no longer pink inside.

Meanwhile in medium bowl or measuring cup mix broth, lemon juice, sugar and cornstarch until smooth; add cranberries and set aside.

In large skillet, heat oil over medium high heat; sauté mushrooms and onion for 5- 7 minutes or until lightly browned. Stir in garlic and tarragon; cook 1 minute more. Stir broth mixture and add to mushrooms, stirring constantly until boiling and thickened. To serve, place chicken on plates, spoon sauce over and garnish with parsley if desired.

Makes 4 servings






FRENCH MUSHROOM SOUP

Subtle herbs complement the rich mushroom flavour in this decadent soup. It makes a perfect starter to a luncheon or dinner party.

¼ cup (50ml) butter
1 lb. (500g) fresh mushrooms, thinly sliced
1/3 cup (75ml) flour
6 cups (1.5L) chicken broth
½ tsp. (2.5ml) dried thyme leaves
1 bay leaf
¼ cup (50ml) chopped green onions
2 large egg yolks
½ cup (125ml) whipping cream
White pepper to taste
2 Tbsp. (30ml) minced parsley

In large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until mixture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute. Gradually stir in broth; bring to boil, stirring constantly. Add thyme, bay leaf and green onions; reduce heat and cover. Simmer 15- 20 minutes. Remove bay leaf. In small bowl whisk egg yolks with cream; stir 1 cup (250 ml) hot broth into cream mixture and then return all to saucepan. Heat over low heat until hot about 5 minutes; add pepper to taste. Serve sprinkled with parsley.

Makes 8 servings

NOTE: If table cream is substituted and allowed to boil, it will curdle.

Variation: Add ¼ cup (50 ml) medium sherry.






MUSHROOM AND PROSCIUTTO CUPS

Bite into these flavourful appetizers and experience a wonderful contrast of textures from the crisp shell to the soft creamy filling.

24 thin wonton* wrappers
1 Tbsp. (30ml) olive oil
1 small onion, diced
8 oz (250g) fresh mushrooms, coarsely chopped
1 clove garlic, minced
½ tsp. (2.5ml) dried rosemary leaves
¼ cup (50ml) water
1 Tbsp. (30ml) balsamic vinegar
1 pkg (250g) light cream cheese, cubed
½ cup (125ml) minced lean Prosciutto (about 1½ oz/45 g)
Freshly ground pepper to taste
Garnishes: minced fresh parsley, diced red pepper or grated Parmesan cheese (optional)

Lightly coat mini muffin pans with cooking spray. Separate wonton wrappers and press into mini muffin pans, pleating to form a cup. Bake in a 350F (180C) oven for 7-9 minutes or until crisp and golden brown. Remove from pan and cool on rack. Meanwhile in large skillet, heat oil over medium-high heat; add onion and sauté until lightly softened, about 2 minutes. Stir in mushrooms, garlic and rosemary and sauté about 4 minutes or until lightly browned. Reduce heat to medium; add water and vinegar and cook another 1-2 minutes. Stir in cheese cubes and heat, stirring constantly until melted and well mixed. Remove from heat and stir in Prosciutto until evenly combined.

Taste and add pepper; spoon about 1½ Tbsp. (22 ml) of mixture into each cup; garnish as desired. Serve warm.
Makes 24 appetizers.

*Wonton wrappers can be found in the produce section of most supermarkets or in Asian supermarkets.

TIPS: Wonton cups can be baked 1 week in advance; cool and store in an airtight container. The filling can also be made ahead, refrigerated or frozen and then reheated over low heat, adding about 1 Tbsp. (15 ml) water if too thick OR fill the cups and heat in 350F (180C) oven for 5-10 minutes or until warm.



For more delicious recipe ideas visit Mushrooms Canada at Mushrooms.ca.



These recipes are taken from below source:
Magic mushroom recipes
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• Try one-dish chicken dinner for when life stresses you (pbpulse.com)
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• Cream of Wild Mushroom (luxuryhaven.blogspot.com)