Posts Tagged ‘appetizer’

There’s nothing about the menu I made for this year’s 4th of July that screams patriotism. Except maybe the strawberry shortcake, but mom ended up bringing that, so I can’t even take credit for it.  I’m trying to get into a more regular blogging habit so I figured I might as well work on some of my recipes for the “cookbook” I’m supposed to be writing this year.  Did I say supposed?  I mean, the cookbook I said I’d work on this year.  There, that’s better. Less pressure on me.

I made a very traditional bbq chicken breast and a few unconventional sides.  I love watching Giada DeLaurentis cook and I even have a few of her cookbooks, but I don’t make a lot of her food.  Yesterday I watched a show and was very intriuged by two dishes so I decided to give them a whirl.

One was herbed cheesed stuffed dates wrapped in prosciutto.  Easy enough until I had to find mascapone cheese.  Apparently it’s extremely hard to find in regular stores in the midwest and when you do find it, it’s ridiculously expensive.  I sucked it up and paid an exorbitant amount for a small container.  Soft, creamy goat cheese is also expensive when you don’t buy it in bulk at Sam’s, but again, I took one for the team.  The other two ingredients are fresh basil (something I can’t live without) and dates.

Herbed Cheese-stuffed Dates with Prosciutto
mascarpone cheese
goat cheese
Prosciutto
basil leaves

Use about a quarter cup of each cheese (at room temperature) and mix together until combined.
Chop basil leaves finely.
Mix all items together and add salt and pepper to your preference.
Pit the dates, if they aren’t already, and stuff each one with a spoonful of cheese
Wrap each date in a piece of proscuitto (I cut them in half lengthwise)

That’s it!  Super easy. *sidenote – I discovered bacon wrapped dates a few years ago, and promptly introduced them to all of my friends.  They are so good!*

The other recipes will come soon, in the meantime you’ll have to be satisfied with a few photos. I spooned some of the extra herbed cheese on the warm potato and zucchini pancakes as well as some unsweetened applesauce. Delicious!  These pancakes were finished on the grill, so they have a little extra char!

Here’s a picture of the whole meal.  The green beans were grilled with olive oil and garlic.  Aren’t those tomatoes beautiful?  They were the most lovely yellow and orange heirloom tomatoes I bought at the farmer’s market last week.  BBQ chicken rounds out the meal.  Simple but tasty.

Another photo of the tomatoes. (I really love the macro zoom on my camera.)  One thing I love about food, besides eating it, is how beautiful it is.  The colors of these tomatoes reminds me of changing leaves in the Fall (my favorite season!)

Finally, dessert!  Mom brought strawberries with vanilla and hazelnut syrup and homemade whipped cream. (something I love, but have little patience for, unless I’m making a trifle).  We bought the traditional spongecake cups, but a chocolate version.  Who knew??

Happy 4th of July!  Thanks to all of the people who have and are selflessly serving our country every day.

A few months ago we had a delicious stuffed mushroom appetizer at a restaurant.  The rest of the food we had wasn’t that great, but the memory of these stayed with me.  Around Christmas I was looking for a new, easy appetizer and remembered these mushrooms and tried to recreate them.  It was a perfect match.  They are really easy and only require a handful of ingredients.

• One pound (or more) of button mushrooms, wiped clean and de-stemmed.
• 1-2 cups Panko bread crumbs (Japanese bread crumbs)
• 1 egg- plus 2T water -lightly beaten
• 1 container of Alouette cheese – I use Garlic and herb (you’ll have leftover cheese)

1. Preheat oven to 375.  Line a sheet pan or 9X13 pan with tin foil (for easy clean up) or spray with cooking spray.
2. Place mushrooms on the sheet pan.

• Season panko with salt, pepper, and any herbs or flavorings you want to add.
• Lightly beat the egg(s) with the water to make an egg wash.
• Using a small spoon, fill each mushroom cap with the Alouette cheese.

• Roll each filled mushroom in the egg wash.

• Roll mushrooms in panko and place back on sheet pan.

• Bake at 375 for 35-40 minutes until mushrooms are cooked thoroughly.
• Serve immediately.

Tostones are twice-fried plantain slices.  Plantains are related to a banana, but they are not sweet until they are very over ripe.  They are a Puerto Rican staple and can be prepared many ways.  This is one of my favorites.  My mother-in-law taught me how to make them.  This is a savory recipe.

Step 1
Slice three green plantains.
Plantains don’t peel as easily as bananas; they like to hold on to their skin.  You have to score the skin down the side of the plantain and pry it loose with your fingers.  It helps to slice the top and bottom edges off first.

Step 2

Slice the plantains at a diagonal in about half inch slices.  This gives them plenty of surface area to fry and keeps them from being too thick.

Step 3
Fry the plantains in hot oil.  I don’t have an oil thermometer…I use the wooden spoon trick.  Place the tip of a wooden spoon in the hot oil, if you see bubbles, it’s hot enough. I know that’s not very scientific.  If you have a thermometer, I suggest heating the oil to 300 degrees F.  Fry the plantains for a few minutes until they are lightly brown and barely crispy.  Remove from the oil and drain on paper towels. Repeat with all slices.

Turn the oil up to 375 F to prep for the second frying.

Step 4
Place the plantain piece inside a folded brown bag and press down firmly.  The plantain should flatten and increase in size. You can also use a mallet to flatten the plantain, but that’s not as much fun.

Once all the plantains are flattened, fry them a second time for 3-4 minutes, flipping occasionally. They will be very crispy and golden brown. Remove from the oil, drain on paper towels and salt to your liking.

Step 5
Serve the tostones with a dipping sauce made of ketchup, Tabasco, and lemon juice or mayonnaise, Tabasco, lemon juice and a squeeze of ketchup.