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Spinach-Stuffed Mushrooms from T&T are great!
http://www.finerkitchens.com/swap/forum2/15_SPINACH_STUFFED_MUSHROOMS
http://www.finerkitchens.com/swap/forum2/15_SPINACH_STUFFED_MUSHROOMS
This is my favorite bruscetta recipe: Bruschetta with Roasted Red Peppers and Goat Cheese
BRUSCHETTA WITH ROASTED RED PEPPERS AND GOAT CHEESE
INGREDIENTS:
2 large red sweet peppers
1 large yellow sweet pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, freshly ground
Fresh basil leaves, a generous amount, roughly torn or coarsely chopped
8 - 9 thick slices French baguette OR 8 - 9 thick slices country bread
3 - 4 large cloves garlic, peeled and cut in half
Extra virgin olive oil for drizzling, (optional)
5 1/2 ounces soft goat cheese, roughly chopped
DIRECTIONS:
1. Preheat the broiler. Roast peppers on an unoiled baking sheet until they start to collapse and the skins blacken, about 15-20 minutes. Turn occasionally so they blacken on all sides. (Or roast them in a preheated oven at 375 F). When done, leave the broiler (or oven) on.
2. Transfer peppers to a bowl and cover with plastic to trap moisture, or put them in a closed paper bag and put the bag in a bowl to catch the leakage. Leave for about 15 minutes or until cool enough to handle.
3. Peel the peppers and remove the stem and seeds.
4. Cut the pepper flesh into strips and place in bowl. Mix in 4 Tbsp olive oil, salt, black pepper, and fresh basil.
5. Lightly toast bread on both sides under the broiler (or in the oven) until golden brown; should be browned on the edges, and lighter in the middle. ***If using the broiler to toast the bread, keep a close eye on it; it will brown fast, around 50 seconds or less per side.
6. Rub hot bread with the cut side of the garlic cloves.
7. Sprinkle with salt, black pepper, and a little olive oil, (optional) - (I omit this step).
8. Lay the sweet pepper/basil mixture on top and crumble the goat cheese over it.
9. Drizzle over a little more olive oil, (optional) - (I omit this step).
Adapted from my files.
BRUSCHETTA WITH ROASTED RED PEPPERS AND GOAT CHEESE
INGREDIENTS:
2 large red sweet peppers
1 large yellow sweet pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, freshly ground
Fresh basil leaves, a generous amount, roughly torn or coarsely chopped
8 - 9 thick slices French baguette OR 8 - 9 thick slices country bread
3 - 4 large cloves garlic, peeled and cut in half
Extra virgin olive oil for drizzling, (optional)
5 1/2 ounces soft goat cheese, roughly chopped
DIRECTIONS:
1. Preheat the broiler. Roast peppers on an unoiled baking sheet until they start to collapse and the skins blacken, about 15-20 minutes. Turn occasionally so they blacken on all sides. (Or roast them in a preheated oven at 375 F). When done, leave the broiler (or oven) on.
2. Transfer peppers to a bowl and cover with plastic to trap moisture, or put them in a closed paper bag and put the bag in a bowl to catch the leakage. Leave for about 15 minutes or until cool enough to handle.
3. Peel the peppers and remove the stem and seeds.
4. Cut the pepper flesh into strips and place in bowl. Mix in 4 Tbsp olive oil, salt, black pepper, and fresh basil.
5. Lightly toast bread on both sides under the broiler (or in the oven) until golden brown; should be browned on the edges, and lighter in the middle. ***If using the broiler to toast the bread, keep a close eye on it; it will brown fast, around 50 seconds or less per side.
6. Rub hot bread with the cut side of the garlic cloves.
7. Sprinkle with salt, black pepper, and a little olive oil, (optional) - (I omit this step).
8. Lay the sweet pepper/basil mixture on top and crumble the goat cheese over it.
9. Drizzle over a little more olive oil, (optional) - (I omit this step).
Adapted from my files.
shaun-in-to
Well-known member
Well, if we're into deep-frying, fried sage leaves sandwiching some anchovy. With Prosecco.
wild mushroom ragout on crispy polenta with comte cheese
Just substitute vegetable broth for the chicken broth in the polenta
wild mushroom ragout on crispy polenta with comte cheese
Bon Appétit | December 2007
Makes 10 first-course servings
Molly Stevens
Polenta:
2 cups whole milk
2 cups low-salt chicken broth
1 bay leaf
1 cup polenta (coarse cornmeal)*
1/2 cup (packed) coarsely grated Comté cheese
2 tablespoons (1/4 stick) butter
Mushroom Ragout:
3 tablespoons butter, divided
4 tablespoons extra-virgin olive oil, divided
1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
1/4 cup finely chopped shallots
2 teaspoons balsamic vinegar
1/4 cup low-salt chicken broth
1/3 cup crème fraîche or whipping cream
1/3 cup chopped fresh parsley, divided
1/3 cup (packed) coarsely grated Comté cheese
For polenta:
Generously butter 13x9x1- inch baking sheet.
Bring milk, broth, and bay leaf to simmer in heavy medium saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comté cheese and butter. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
For mushroom ragout:
Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer 1 minute. Stir in crème fraîche and half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.
Meanwhile, preheat oven to 300°F. Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.
Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comté cheese and remaining parsley and serve.
*Polenta can be found at some supermarkets, as well as at natural foods stores and Italian markets. If polenta is unavailable, substitute an equal amount of regular yellow cornmeal and cook it about half as long.
MORE INFO: Comté is a semi-firm, Gruyère-style cow's-milk cheese made primarily in France's Franche-Comté region. It adds great flavor to this recipe and would also be delicious on a cheese platter. Comté is available at some supermarkets, cheese shops, and specialty foods stores.
Just substitute vegetable broth for the chicken broth in the polenta
wild mushroom ragout on crispy polenta with comte cheese
Bon Appétit | December 2007
Makes 10 first-course servings
Molly Stevens
Polenta:
2 cups whole milk
2 cups low-salt chicken broth
1 bay leaf
1 cup polenta (coarse cornmeal)*
1/2 cup (packed) coarsely grated Comté cheese
2 tablespoons (1/4 stick) butter
Mushroom Ragout:
3 tablespoons butter, divided
4 tablespoons extra-virgin olive oil, divided
1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
1/4 cup finely chopped shallots
2 teaspoons balsamic vinegar
1/4 cup low-salt chicken broth
1/3 cup crème fraîche or whipping cream
1/3 cup chopped fresh parsley, divided
1/3 cup (packed) coarsely grated Comté cheese
For polenta:
Generously butter 13x9x1- inch baking sheet.
Bring milk, broth, and bay leaf to simmer in heavy medium saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comté cheese and butter. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
For mushroom ragout:
Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer 1 minute. Stir in crème fraîche and half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.
Meanwhile, preheat oven to 300°F. Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.
Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comté cheese and remaining parsley and serve.
*Polenta can be found at some supermarkets, as well as at natural foods stores and Italian markets. If polenta is unavailable, substitute an equal amount of regular yellow cornmeal and cook it about half as long.
MORE INFO: Comté is a semi-firm, Gruyère-style cow's-milk cheese made primarily in France's Franche-Comté region. It adds great flavor to this recipe and would also be delicious on a cheese platter. Comté is available at some supermarkets, cheese shops, and specialty foods stores.
heather_in_sf
Well-known member
Meryl, this is my favorite bruschetta too! Thanks for sharing the recipe,
I've made it 3 times so far and am going to make it again for my bookclub meeting next week!!
I've made it 3 times so far and am going to make it again for my bookclub meeting next week!!
W
whipappeal
Guest
Perfect--I just bought a big hunk of Comte!
W
whipappeal
Guest
Thanks, dianncy and Shaun--these are a good idea.
W
whipappeal
Guest
Thanks, Liz; roasted potatoes would be a great addition.
W
whipappeal
Guest
Thanks, Eva and Barb!
W
whipappeal
Guest
Thanks, Sylvia; will def. use this recipe in summer. Our tomatoes are lousy, currently. smileys/frown.gif
W
whipappeal
Guest
Thanks, Ang--great ideas. The Parmesan salsa sounds excellent!
W
whipappeal
Guest
Thanks for these two recipes, Meryl!