Showing posts with label Parmigiano-Reggiano. Show all posts

Tuesday, October 18, 2011

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

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.
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.
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

Thursday, July 28, 2011

Frittata to the rescue!

Image via WikipediaYou could be wondering, to the rescue of what?
I will name two here: health, primarily, and budget.

Most thankful to the author of this article, and the recipe.

Read on!
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07/17/2011

Colorful, Cheap and Healthy – Name This Dish

By Dana Jacobi
for the American Institute for Cancer Research

What can be served as an antipasto, a main dish, or a snack; can be made using vegetables, from asparagus to zucchini, or nearly any other savory ingredient on hand, including spaghetti or smoked salmon; and is equally good served freshly made and hot or leftover at room temperature? A clue: This Mediterranean dish is made with eggs.

Frittata is the answer.

A frittata is one of the most budget-friendly and healthful dishes around. Even with today's ever-increasing food prices, six eggs plus some cheese provide four servings of good protein at reasonable cost. Loading a frittata up with vegetables and herbs from your garden or the market makes it a smart one-dish meal, too.

I find people often have two issues about making a frittata. First, they fear flipping it. Sliding it under the broiler will cook any soft egg left in the center and brown the frittata's top, but you need a pan that fits and has a handle that can stand the heat. And in summer, the oven sure heats up the kitchen. I prefer the slide, cover and flip method described below. If the frittata should stick or break, it will taste great even if it comes to the table looking more like super scrambled eggs.

Watery frittata is the other fear, especially when using spinach, chard or squash, which all contain lots of water. The solution is cooking the vegetables well to drive out most of their moisture. Here, the squash, zucchini, is even browned, which also increases its flavor in the frittata. Mixing cheese into the eggs rather than sprinkling it over the frittata's top, also reduces wetness.

When fresh basil is not readily available, chopped scallions make a good alternative.

Zucchini and Onion Frittata

Cooking spray, preferably olive oil
1/2 cup finely chopped onion
1 tsp. finely chopped garlic
8 oz. zucchini, cut into 1/8-inch rounds
4 large eggs
2 large egg whites
2 Tbsp. grated Parmesan cheese
1/2 tsp. salt
Ground black pepper
1/4 cup fresh basil, cut cross-wise into thin slices
1 Tbsp. extra virgin olive oil

Coat pan heavily with cooking spray and set over medium-high heat. Sauté onion until golden, 3-4 minutes. Mix in garlic and cook 1-2 minutes, until onion is lightly browned. Transfer contents of pan to plate to cool..
Coat pan again with cooking spray and return to heat. Add zucchini and cook until slices look moist and translucent. Using tongs, keep spreading and turning zucchini to brown slices on both sides, 8-10 minutes, adding to onion mixture as zucchini slices brown. Wipe out the pan.
In mixing bowl, whisk eggs and whites until well combined. Mix in cheese, salt and pepper. Add vegetables and basil, and mix with fork to combine with eggs.
Add oil to pan and tilt pan to swirl oil around sides. Set pan over medium-high heat. Pour in egg mixture, spreading zucchini and onion in an even layer. As eggs start to set, use wide spatula to lift frittata around edges while tilting pan slightly so liquid egg flows out and under the edges. Cook until frittata is browned on bottom and set except in center, about 8 minutes. Off heat, invert large plate over pan. Pressing it firmly in place against the pan, invert the two so frittata falls from pan onto plate. Slide frittata back into pan and cook to lightly brown bottom, 1-2 minutes longer. Slide frittata onto serving plate. Serve immediately, or cool frittata to room temperature before serving. This frittata also can be covered and refrigerated overnight. Cut into 4 wedges, and serve.

Makes 4 servings.

Per serving: 138 calories, 9 g fat (2 g sat fat), 5 g carbohydrate, 9 g protein,
1 g fiber, 419 mg sodium.

Something Different is written by Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.

***

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results. It has contributed more than $95 million for innovative research conducted at universities, hospitals and research centers across the country. AICR has published two landmark reports that interpret the accumulated research in the field, and is committed to a process of continuous review. AICR also provides a wide range of educational programs to help millions of Americans learn to make dietary changes for lower cancer risk. Its award-winning New American Plate program is presented in brochures, seminars and on its website, www.aicr.org. AICR is a member of the World Cancer Research Fund International.

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Taken from FoodConsumer.org; source article is below:
Healthy Recipes: Zucchini and Onion Frittata

Sunday, June 12, 2011

Kosher: Just Potatoes

Potato mash, as served in the Swiss mountain r...

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

Tuesday, January 11, 2011

Most requested Recipes in 2010

Melanzane alla Parmigiana, baked aubergines wi...

Image via WikipediaHerewith are some recipes that I have never tried, but they seem (read) delicious. And why not? These are the most requested recipes from readers themselves!

If that has whetted your appetite, get your teeth right into it! but first, read on!
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Cook's Exchange: Readers’ most requested recipes in 2010
by Andrea Yeager @ SunHerald.com

The first of each new year is spent with glimpses back to the bests of the old year. Television, newspapers, magazines, websites, even friends discuss favorites from the old year.

Gourmands, food writers, television chefs and plain ol’ foodies weigh in with the bests of 2010. A look at my inbox is proof.

P.F. Chang’s Chicken Lettuce Wraps and Fannie Farmer’s Classic Baked Macaroni and Cheese top www.food.com’s best list for 2010. There must be many mac and cheese fans out there because Food Network’s top comfort dish for several years running is Alton Brown’s Baked Mac and Cheese, followed by Paula Deen’s chicken and dumplings.

Pillsbury, of course, picks its million dollar bake-off winner, Mini Ice Cream Cookie Cups, and Betty Crocker, Pink Champagne Cupcakes.

All these bests sent me to my files for some of the readers’ favorites or the recipe requests that brought in the most replies. One thing is for certain down South we do like our sweets, apple dumplings, crumb cakes, caramel cakes and bread puddings were some of the most requested desserts.

Gluten-free recipes were strong in 2010. Readers kept asking for these even through the holidays. The increased interest for locally grown and made foods continued throughout the year with Real Food Farmers’ Markets in three Coast cities and several major Real Food Gulf Coast dinners.

Restaurant dishes always hit the top of the requests. Bang-Bang Shrimp, which is served at Bonefish Grill, was a most popular recipe request with readers in 2010.

No doubt about it, it’s the old-time Coast eateries and recipes that really flood my mailbox. Just mention Klein’s Bakery, Angelo’s or Alamo Fried Chicken, and readers respond. Again in 2010, those long-gone places topped reader requests.

The old 4-H market in downtown Gulfport, run by Genevieve Benevidias and the wonderful cakes she sold there had readers reminiscing and sharing recipes. Caramel cake, anyone?

More favorites

A favorite of mine year in and year out is seafood newburg. It can be shrimp, crab or lobster; it doesn’t matter. They are all good. As a break from New Year’s Day traditional foods, I decided to make lump crab newburg on pastry shells. Yes, those same puff pastry shells that readers’ kept asking for in 2010.

Usually, I fix chorizo black-eyed peas and steamed cabbage with cornbread, but I just wasn’t up to that this year.

My favorite Long Beach supermarket had lump crabmeat on special. They also carry Pepperidge Farm’s puff pastry shells. I served the newburg in and spilling over the shells with a fresh spinach salad and wild rice. Yum!

It’s easy, and it’s great-tasting. Newburg is not difficult, but make sure you have all your ingredients ready to go because the sauce moves quickly.

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Lump Crab Newburg

Ingredients:

1/2 stick butter
3 tablespoons all-purpose flour
2 cups evaporated milk
3 egg yolks, beaten
1/4 cup sherry
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
1/2 teaspoon paprika
1/8 teaspoon garlic powder
Salt and pepper to taste
8 ounces lump crab meat

Procedure:

Melt butter in large skillet. Add flour and whisk rapidly to avoid any lumps. Slowly begin pouring in milk.
Keep whisking. As sauce begins to come together, remove about1/4 cup of sauce and pour slowly into egg yolks, beating all the while. (Adding a small amount of the heated sauce into the yolks tempers the yolks.) Add sauce and egg yolks into the large skillet. Continue whisking.
Add seasonings and sherry. If you like more of a sherry flavor, add more sherry; the same with the seasonings. Add crabmeat. Gently fold in the crab, being careful not to break up the yummy lumps. Heat through, but do not let come to a boil.
Serve over puff pastry shells that are cooked according to package directions. Serves 4 to 6.

Reader’s favorite

Nancy Parrish of Gautier shares her mushroom-stuffed eggplant that is a favorite in her house.

“I always have to make this for my mom when we visit,” said Parrish. “She loves it.”

Mushroom-Stuffed Eggplant

Ingredients:

1 medium eggplant, about 1 1/2 pounds
4-1/2-ounce jar sliced mushrooms, drained
1/4 cup all-purpose flour
1/4 cup margarine or butter
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped onion
1 clove garlic, crushed
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup half n’ half
1 2-ounce jar chopped pimiento, drained
1 tablespoons grated Parmesan cheese or 2 tablespoons buttered bread crumbs

Procedure:

Wash eggplant; cut a larger lengthwise slice from eggplant.
Remove and cube enough eggplant from shell to measure 3 cups. Do not pierce shell.
Mix eggplant, mushrooms, flour, margarine, green pepper, onion, garlic, salt and pepper in 10-inch skillet.
Cook and stir over medium heat until mixture is browned.
Remove from heat; stir in half n’ half and pimiento. Fill eggplant shell with mixture.
Sprinkle with cheese. Bake uncovered in 350-degree oven until eggplant is tender, about 40-45 minutes. Makes 4 to 6 servings.

-- Submitted by Nancy Parrish

Another favorite pie

“I am sending you a recipe for your reader Virginia Davis,” said Carol Ryan. “This pie is similar to the one she wants. It is called Concrete Pie.”

Concrete Pie

Ingredients:

3 egg whites
1 cup sugar
1 cup pecans
16 saltine crackers, crushed fine
1 teaspoon vanilla
1 pint whipping cream

Procedure:

Crush saltine crackers fine.
Beat egg whites until stiff; add sugar and beat; add crackers and beat; add pecans that are chopped and vanilla.
Pour into a pie pan and bake at 350 degrees for 30 minutes.
Pie will look cracked on top, but this is normal. Refrigerate for eight hours. Then whip the whip cream with sugar enough to your taste, put on top on pie. Refrigerate leftovers, enjoy! This is really good!

-- Submitted by Carol Ryan

What kind of flour?

Gloria Harshbarger e-mailed wanting to know what type of flour is used in the Dromedary Miracle Fruit Cake that appeared in last week’s column. The recipe just said flour.

Use all-purpose flour, not self-rising.

Happy New Year!

Andrea Yeager, can be reached at ayeager51@cableone.net. Send contributions or requests to Cook’s Exchange, P.O. Box 4567, Biloxi MS 39535-4567. If requesting a recipe, include the name or describe it.

This article was taken from SunHerald.com; below is the source:
Cook's Exchange: Readers’ most requested recipes in 2010

Monday, November 15, 2010

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

Lipton Recipe Secrets, Onion Mushroom Recipe, 2-Count 1.8-Ounce Boxes (Pack of 12)

The Better Days Books Origiganic Guide to Growing Mushrooms for Profit and Pleasure

Cooking with Mushrooms: 60 delicious recipes for a classic ingredient, shown in 375 photographs

The Complete Mushroom Book: Savory Recipes for Wild and Cultivated Varieties

The Mushroom Lover's Mushroom Cookbook and Primer

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

The Enokitake Mushroom Garden Patch- Indoor Mushroom Growing Kit - Grow Edible Mushrooms & Fungi. Easy & Fun Mush Room Grow Kits

Pacific Natural Foods Organic Mushroom Broth, 32-Ounce Containers (Pack of 12)

Lidia's Family Table - The Comforts of Soup

Mushroom Cookbook: Recipes for White & Exotic Varieties

Suomalainen vieraanvara (Finnish Husbandry), "Pie Recipes": IV. Syksyn sienipiirakan tayte (Autumn Mushroom Pasty Filling)

Palomar Mountain Cordyceps 100% Organic Mushrooms Mushroom Powder

The Espresso Oyster Mushroom Garden Patch- Indoor Mushroom Growing Kit - Grow Edible Mushrooms & Fungi. Easy & Fun Mush Room Grow Kits

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.

Mushrooms: Mushroom Recipes by Leading Chefs from Around the Globe

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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Tuesday, April 20, 2010

Artichoke Risotto

Talk about health foods, and this recipe comes up. I saw it in the news when I was looking at the recent volcanic eruption and how thousands of air passengers got stranded, and this is part of the news.

Presto! I have another recipe to add in my cooking site.

Here goes!

Artichoke Risotto, a.k.a. Risotto Ai Carciofi
(Serves six)
Ingredients:

4 cups organic vegetable stock
2 tablespoons vegetable oil
¼ cup minced shallots
½ cup finely diced yellow onion
2 minced garlic cloves
1 cup Arborio rice
½ artichoke heart, quartered
1 tablespoon finely chopped fresh sage
½ cup white wine
½ teaspoon salt
pinch of ground black pepper
¼ cup shredded parmigiano-reggiano cheese

Directions:

The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches, and Salads

On low heat, warm the vegetable stock and set it aside.
Heat the olive oil in a medium saucepan over medium-low heat and add the garlic, shallots, and onion. Cook until the shallots and onions are translucent. It should take about three minutes.
Then add the rice and stir well before cooking for a minute.
Add the sage, white wine, artichoke heart, salt, and pepper, and cook until the wine is absorbed by the rice.
Add the stock one cup at a time while stirring.
Stir until the rice absorbs all of the liquid, which should take 15 minutes per cup of stock. As the stock is added, the rice should begin to look creamier.
Remove the rice from the heat when all of the stock has been absorbed. Add in cheese and serve.

Most importantly, enjoy!

Cucina Viva Risotto with Artichoke, 8.8-Ounce Bags (Pack of 8)

Taken from all over the web, but particularly The Tartan site here.
Jamie Oliver's version is here.

Cooking at Home

Tuesday, October 18, 2011

Tuscan kale and white bean ragout

Thursday, July 28, 2011

Frittata to the rescue!

Colorful, Cheap and Healthy – Name This Dish

Zucchini and Onion Frittata

Sunday, June 12, 2011

Kosher: Just Potatoes

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

Tuesday, January 11, 2011

Most requested Recipes in 2010

Monday, November 15, 2010

Some mushroom recipes

Tuesday, April 20, 2010

Artichoke Risotto

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Tuesday, October 18, 2011

Tuscan kale and white bean ragout

Related articles

Thursday, July 28, 2011

Frittata to the rescue!

Colorful, Cheap and Healthy – Name This Dish

Zucchini and Onion Frittata

Related articles

Sunday, June 12, 2011

Kosher: Just Potatoes

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

Related articles

Tuesday, January 11, 2011

Most requested Recipes in 2010

Related articles

Monday, November 15, 2010

Some mushroom recipes

Related articles

Tuesday, April 20, 2010

Artichoke Risotto

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