24 large mushroom caps
¼ cup olive oil
½ cup fresh bread crumbs
½ cup grated parmesan cheese
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley leaves
1 clove garlic, mashed
3 tablespoons minced shallots
Salt and pepper
Pinch of thyme
Preheat your oven to 400ºF.
Remove the stems of the mushrooms.
Blend the rest of the ingredients together in a bowl.
Fill each of the mushrooms with the mixture.
Sprinkle the mushrooms with olive oil.
Arrange the mushrooms in a baking or gratin dish not too close to each other.
Bake the mushrooms in the oven at 400º for 15 minutes.
Serve two mushrooms as a starter or as a side dish.
Serves 12.
Showing posts with label side dishes. Show all posts
Showing posts with label side dishes. Show all posts
Friday, December 14, 2007
Saturday, November 17, 2007
Talking Turkey, Part 3
It doesn't get any simpler than this. I haven't figured out yet how to make it come out in the shape of a can.
CRANBERRY ORANGE RELISH
1 lb raw cranberries
3 whole seedless oranges, unpeeled
½ cup granulated sugar
In the bowl of a food processor coarsely grind the cranberries and oranges.
Sweeten to taste with granulated sugar. Serves 8.
And for the finale...
SWEET POTATO PIE
(Makes one 9-inch pie)
3 cups peeled and cubed sweet potatoes
1 cup evaporated milk
3/4 cup packed dark brown sugar
1 teaspoon vanilla extract
2 Tablespoons lemon juice
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
5 egg yolks
Kosher salt
1 deep dish, 9-inch frozen pie shell
Preheat oven to 350 degrees F.
Place sweet potatoes in a medium saucepan with cold water to cover. Bring to a boil. Reduce heat and simmer until sweet potatoes are fork tender. Drain potatoes and mash with a potato masher and set aside to cool.
Place cooled sweet potatoes in a mixing bowl and beat with stand mixer or hand mixer until smooth. Add evaporated milk, brown sugar, cinnamon, nutmeg, and egg yolks and beat until well combined. Add lemon juice, vanilla extract, and salt, to taste, and beat until well combined.
Pour batter into pie shell and bake for 50 to 55 minutes or until the pie filling reaches a temperature of 180 degrees F.
Remove from oven and cool. Keep pie refrigerated after cooling.
CRANBERRY ORANGE RELISH
1 lb raw cranberries
3 whole seedless oranges, unpeeled
½ cup granulated sugar
In the bowl of a food processor coarsely grind the cranberries and oranges.
Sweeten to taste with granulated sugar. Serves 8.
And for the finale...
SWEET POTATO PIE
(Makes one 9-inch pie)
3 cups peeled and cubed sweet potatoes
1 cup evaporated milk
3/4 cup packed dark brown sugar
1 teaspoon vanilla extract
2 Tablespoons lemon juice
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
5 egg yolks
Kosher salt
1 deep dish, 9-inch frozen pie shell
Preheat oven to 350 degrees F.
Place sweet potatoes in a medium saucepan with cold water to cover. Bring to a boil. Reduce heat and simmer until sweet potatoes are fork tender. Drain potatoes and mash with a potato masher and set aside to cool.
Place cooled sweet potatoes in a mixing bowl and beat with stand mixer or hand mixer until smooth. Add evaporated milk, brown sugar, cinnamon, nutmeg, and egg yolks and beat until well combined. Add lemon juice, vanilla extract, and salt, to taste, and beat until well combined.
Pour batter into pie shell and bake for 50 to 55 minutes or until the pie filling reaches a temperature of 180 degrees F.
Remove from oven and cool. Keep pie refrigerated after cooling.
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