Crab Stuffed Mushrooms (Appetizer – I doubled the recipe for our big group)
Ingredients • 1 cup crabmeat • 1/2 cup cream cheese • 1/2 cup fresh parsley leaves, chopped • 1/2 cup green onions, chopped • 4 tablespoons parmesan • 2 cloves garlic, minced • Salt & pepper to taste • 10-14 baby portabella mushrooms • 4 tablespoons butter • 1/2 cup bread crumbs • Nonstick, butter flavored cooking spray • 1-2 lemons cut into wedges
Directions 1. Preheat the oven to 375 degrees F. 2. Remove stems from mushroom caps. Set caps aside. Finely chop the stems, place in a skillet with the 4 tbsp butter over medium to medium-high heat, and caramelize. 3. Combine the crabmeat, cream cheese, parsley, green onions and parmesan. Season with minced garlic and salt & pepper, to taste. Mix in caramelized stems (be sure to scrape the bottom of the pan to get all the flavor up). 4. Stuff the mushroom caps with the mixture and top with bread crumbs (I’ll sprinkle any extra parmesan on top as well). Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted. 5. Serve with lemon wedges. Mushrooms can be eaten as is, but I like to squeeze a little lemon on them to compliment the crab.
NOTE: everything is measured in grams. I bareley understand feets when we play vball, when it comes to pounds and ounces I'm lost. use this: http://www.cleavebooks.co.uk/scol/cclboz.htm
[DOUGH] Ingredients: 400gr buckwheat flour 100gr regular flour (in Italy we call it "00", it's the regular white flour) water
Directions: mix the flour (pour them together for better result), make a volcano and pour water in the middle. work the dough for at least 10-15 minutes. let it rest in the fridge for ~1 hour. flatten the dough (thin like lasagne or tagliatelle) and cut it in stripes (1/2 centimeter by 7 centimeters, around 1/4 inch by 3 inches).
[RECIPE]
Ingredients: 400-500gr savoy cabbage or swiss chard (?) 3 potatoes 200gr butter 400gr Casera or Bitto cheese - it can be replaced with Fontina; tonight I used a combination of Fontina and Asiago; sharp cheddar should work too 100gr grated parmesan cheese fresh sage some cloves of garlic salt
Directions water in a big pot. cut the cabbage very thin and the potatoes in 1/4 inch cubes. when the water is boiling put the veggies in. let it cook until the veggies are tender (5-10mins). add salt to the water (same quantity that you would use for regular pasta. I go by heart; if you are unsure go for a couple of table spoons) and put the pizzoccheri in. steer every minute. cook for 10 mins meanwhile melt the butter in a pot and add the sage and the peeled garlic cloves. cut the cheese in cubes. when the pasta is ready, it's time to mix all the ingredients. strain the pasta and veggie or use a spatula/spoon with holes to take them out of the pot. take out the garlic cloves from the butter. use a big bowl. make layers: pasta and veggies, cheese cubes, pasmesan cheese, melted butter and sage. repeat until finished: pasta and veggies, cheese cubes, pasmesan cheese, melted butter and sage. stir until the cheese is melted and the mix is uniform. serve immediately when it's very hot.
40 Lady Finger Biscuits 8 fl oz strong Espresso coffee 4 tbsp* brandy 2 tbsp* dark rum 3 ozs chocolate 3 eggs, separated 4 tbsp* caster sugar 9 oz Mascarpone cheese
Mix the coffee with brandy and rum. Grate the chocolate. Whisk the egg yolks with sugar until it reaches the "ribbon" stage and is light and fluffy. Fold in the Mascarpone a tablespoon at a time. Whisk the egg whites stiffly and fold gently into the cheese mixture.
Assembly: Arrange biscuits in a 10 x 8 dish with low sides and pour half the coffee mixture over them. Spread half the Mascarpone mixture gently over the biscuits. Sprinkle half the grated choc over the top. Repeat the biscuit and cheese but hold the grated chocolate. Cover the whole dish carefully with cling film and refrigerate for at least 6 hours. Scatter the remaining choc over the top when ready to serve!
*Note: American tablespoons are smaller than the European ones... I normally just add a little more, like one more tbsp, and it turns out fine!
Crab Stuffed Mushrooms
ReplyDelete(Appetizer – I doubled the recipe for our big group)
Ingredients
• 1 cup crabmeat
• 1/2 cup cream cheese
• 1/2 cup fresh parsley leaves, chopped
• 1/2 cup green onions, chopped
• 4 tablespoons parmesan
• 2 cloves garlic, minced
• Salt & pepper to taste
• 10-14 baby portabella mushrooms
• 4 tablespoons butter
• 1/2 cup bread crumbs
• Nonstick, butter flavored cooking spray
• 1-2 lemons cut into wedges
Directions
1. Preheat the oven to 375 degrees F.
2. Remove stems from mushroom caps. Set caps aside. Finely chop the stems, place in a skillet with the 4 tbsp butter over medium to medium-high heat, and caramelize.
3. Combine the crabmeat, cream cheese, parsley, green onions and parmesan. Season with minced garlic and salt & pepper, to taste. Mix in caramelized stems (be sure to scrape the bottom of the pan to get all the flavor up).
4. Stuff the mushroom caps with the mixture and top with bread crumbs (I’ll sprinkle any extra parmesan on top as well). Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.
5. Serve with lemon wedges. Mushrooms can be eaten as is, but I like to squeeze a little lemon on them to compliment the crab.
PIZZOCCHERI DELLA VALTELLINA
ReplyDeleteNOTE: everything is measured in grams. I bareley understand feets when we play vball, when it comes to pounds and ounces I'm lost.
use this: http://www.cleavebooks.co.uk/scol/cclboz.htm
[DOUGH]
Ingredients:
400gr buckwheat flour
100gr regular flour (in Italy we call it "00", it's the regular white flour)
water
Directions:
mix the flour (pour them together for better result), make a volcano and pour water in the middle. work the dough for at least 10-15 minutes. let it rest in the fridge for ~1 hour. flatten the dough (thin like lasagne or tagliatelle) and cut it in stripes (1/2 centimeter by 7 centimeters, around 1/4 inch by 3 inches).
[RECIPE]
Ingredients:
400-500gr savoy cabbage or swiss chard (?)
3 potatoes
200gr butter
400gr Casera or Bitto cheese - it can be replaced with Fontina; tonight I used a combination of Fontina and Asiago; sharp cheddar should work too
100gr grated parmesan cheese
fresh sage
some cloves of garlic
salt
Directions
water in a big pot. cut the cabbage very thin and the potatoes in 1/4 inch cubes. when the water is boiling put the veggies in. let it cook until the veggies are tender (5-10mins). add salt to the water (same quantity that you would use for regular pasta. I go by heart; if you are unsure go for a couple of table spoons) and put the pizzoccheri in. steer every minute. cook for 10 mins
meanwhile melt the butter in a pot and add the sage and the peeled garlic cloves. cut the cheese in cubes.
when the pasta is ready, it's time to mix all the ingredients. strain the pasta and veggie or use a spatula/spoon with holes to take them out of the pot.
take out the garlic cloves from the butter.
use a big bowl. make layers: pasta and veggies, cheese cubes, pasmesan cheese, melted butter and sage. repeat until finished: pasta and veggies, cheese cubes, pasmesan cheese, melted butter and sage.
stir until the cheese is melted and the mix is uniform. serve immediately when it's very hot.
Tiramisu
ReplyDelete40 Lady Finger Biscuits
8 fl oz strong Espresso coffee
4 tbsp* brandy
2 tbsp* dark rum
3 ozs chocolate
3 eggs, separated
4 tbsp* caster sugar
9 oz Mascarpone cheese
Mix the coffee with brandy and rum.
Grate the chocolate.
Whisk the egg yolks with sugar until it reaches the "ribbon" stage and is light and fluffy.
Fold in the Mascarpone a tablespoon at a time.
Whisk the egg whites stiffly and fold gently into the cheese mixture.
Assembly:
Arrange biscuits in a 10 x 8 dish with low sides and pour half the coffee mixture over them.
Spread half the Mascarpone mixture gently over the biscuits.
Sprinkle half the grated choc over the top.
Repeat the biscuit and cheese but hold the grated chocolate.
Cover the whole dish carefully with cling film and refrigerate for at least 6 hours.
Scatter the remaining choc over the top when ready to serve!
*Note: American tablespoons are smaller than the European ones... I normally just add a little more, like one more tbsp, and it turns out fine!