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MOZZARELLA-MUSHROOM BITES
Ingredients:
1 pkg (16-oz) part-skim mozzarella cheese
2eggs
Water
1 cup seasoned bread crumbs
1 lb mushrooms
Sauce:
1chopped small onion
2tblsp vegetable oil
1 can (16-oz) whole tomatoes in thick puree
1/2 tsp dried thyme
1/4 tsp crushed red pepper
Vegetable oil for frying
Parsley for garnish
Cut mozzarella into 1/2 inch thick slices; cut each slice into 1/2 inch strips. In small bowl or pie plate, beat eggs with 2 tablespoon water. Place bread crumbs on wax paper. Dip mozzarella sticks into egg mixture, then coat with bread crumbs. Place on baking sheet; freeze about 30 minutes to set coating. Meanwhile, dip mushrooms in egg mixture, then coat with bread crumbs; set aside.
Tomato Sauce:
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In small saucepan, saute onion in oil 5 minutes until soft. Add
remaining sauce ingredients; bring to a boil. Reduce heat and simmer 10
minutes, stirring to break up tomatoes; keep warm. In 4 quart saucepan,
suing deep-fry thermometer, heat 2 inch oil to 370 degrees. In batches,
fry mozzarella sticks 1-2 minutes until golden brown. With slotted
spoon, remove to paper towels. Repeat procedure with mushrooms. To
serve, arrange mozzarella and mushrooms on platter; garnish with parsley. Serve with tomato sauce.
CRISP SAUTEED MUSHROOMS
Ingredients:
1 # large whole fresh mushrooms
these mushrooms must be absolutely fresh and the caps should not be separating from the stems.
Instructions:
Brush off mushrooms and slice into 1/4" slices from the top down, including the stems.
With a fine mist spray bottle, mist the mushrooms to just barely dampen.
Drop into a paper bag or large ziplock bag that contains 1 or 2 cups of a/p flour. Stir well or shake very gently. Then, let the mushrooms "marinate" for a while in the flour while you prepare to cook them.
In a large, well seasoned cast-iron skillet or a commercial quality non-stick skillet melt 1/2 stick of fresh unsalted butter and ~1/4 cup of olive oil. Mix the oils well and heat to ~300-325 degrees F.
Drop the mushrooms into a colander to remove excess flour. Drop a few at a time into the butter/oil and coat each well. Continue 'til all the mushrooms are in the skillet. Turn down the heat to the saute level and continue to cook, turning frequently. After a few minutes add salt and pepper to taste.
Continue to cook until the degree of crispness is achieved.
My neighbor used to cook these for a long time, rendering nearly all the moisture out of the mushrooms. The finished product would be the most delicate, and crisp mushrooms used as a side vegetable.
HOT MUSHROOM TURNOVERS
Ingredients:
33oz pkg cream cheese, softened butter or margarine, softened all-purpose flour
1/2 lb. mushrooms, minced
1large onion, minced
1 t salt
1/4 t thyme leaves
1/4 C sour cre
1 egg, beaten
Instructions:
Early in day: In large bowl, with elec. mixer at med speed, beat cream cheese, 1/2C butter and 1 1/2 C flour until soft dough forms; wrap dough in waxed paper; chill at least 1 hr.
In med skillet, in 3 T butter, saute mushrooms and onion until tender; blend in salt, thyme, and 2 T flour; stir in sour cream; chill.
On floured surface, roll half of dough in 15 inch circle (about 1/16" thick); cut into twenty 2 3/4" circles. Roll scraps into ball; chill.
On one half of each circle, place teaspoonful of mushroom mixture.
Brush edges with egg; fold other half over filling; with fork, press
edges together; prick tops to let out steam; place on ungreased
cookie sheet. Repeat with rest of dough, scraps, filling. Brush with
egg; cover; chill.
About 20 min before serving: Preheat oven to 450 deg F. Uncover turnovers; bake 12 min or until golden. Makes about 50.
FRENCH POTATO BALLS
Ingredients:
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medium potatoes, peeled, sliced and cooked
Potato Recipes : COLLECTION
2 tblsp mayonnaise
1 tsp French Mustard
1 clove garlic crushed
1 tblsp chopped parsley
1 tblsp chopped chives
pepper to taste
1 1/2 - 2 cups dried breadcrumbs (180g)
2 eggs, beaten with 3 tblsp water
Self-Raising Flour
Oil for deep frying
Instructions:
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Mash potatoes with mayonnaise, mustard, garlic, parsley, chives, pepper and sufficient flour to make a firm dough. Roll potato mixture into balls. Dip each into egg the egg and water mix, then roll in breadcrumbs. Refrigerate coated balls at least 1 hr.
To cook, heat oil and deep-fry balls until brown. Serve with your favourite meat.
Hint:
-----
When coating food to be fried, always use egg and water, not egg and milk, as milk tends to make food stick to the pan.
HONEYED ROAST POTATOES
Ingredients:
2medium potatoes, peeled
2tblsp oil
60 g butter
salt (opt)
1/4 cup honey (90g)
Instructions:
Add potatoes to a pan of cold water, bring to the boil then drain immediately. Place potatoes in a baking dish and butter and sprinkle with a little salt (see note). Bake at 180 C. (350 F.) for 20 mins. Baste with honey and bake a further 20 mins. or until tender. Serve with any roast meat.
Note:
Sprinkling potatoes with a little salt gives a light, crunchy crust.
But only small amounts of salt is necessary.
Herb Gnocchi
Metric/Imperial American
225g/8oz spinach 1/2 lb spinach
100g/4oz sorrel 1/4 lb sorrel
1 bunch watercress 1 bunch American cress
50g/2oz parsley 1 1/2 cups parsley
1 tablespoon chopped chervil 1 tablespoon chopped chervil
1 tablespoon chopped tarragon 1 tablespoon chopped tarragon
1 tablespoon chopped dill 1 tablespoon chopped dill
175g/6oz ricotta cheese 2/3 cup ricotta cheese
25g/1oz butter 2 tablespoons butter
75g/3oz Parmesan cheese, grated 3/4 cup freshly grated Parmesan cheese
sea salt coarse salt
freshly ground black pepper freshly ground black pepper
2 eggs, beaten 2 eggs, beaten
3 tablespoons plain flour, sifted 3 tablespoons all-purpose flour, sifted
Wash and drain the spinach, sorrel, watercress and parsley. Place in a large pan of boiling water and boil for 4 minutes; drain. When cool enough to handle, press out as much moisture as possible and chop finely. Add the remaining herbs and place in a saucepan over low heat for several minutes, stirring, to dry out.
Beat the ricotta cheese to a smooth consistency and add to the puree with the butter, 25g/1oz/1/4 cup of the Parmesan cheese and salt and pepper to taste. Take the pan off the heat and stir in the eggs and flour. Beat until smooth. Pour into a cool shallow dish and leave in the refrigerator overnight.
Bring a large pan of lightly salted water to a boil. Form the green mixture into egg-shaped gnocchi, using 2 teaspoons, and roll them very lightly on a floured board. Drp them in batches in the pan, but do not crowd them.
When they float to the surface, after 4 to 5 minutes, lift them out with a slotted spoon and drain. Test one to make sure they are cooked through, then transfer to a warmed serving dish.
Sprinkle the gnocchi with a little Parmesan cheese; serve the remaining cheese separately. Serve with melted butter if you like.
Nori Rolls (vegetarian sushi)
Vegetarian Sushi Nori and variations
4sheets nori, pretoasted (oriental or natural food market)
1T.umeboshi plum paste
1T.rice vinegar
1clove garlic, smashed
1slice ginger, smashed or grated 1.5 T soy sauce
2 carrots
2 eggs
4 scallions
4 c. cooked rice
1 T. oil
Prepare ingredients: Heat oil in small skillet (about 20 cm diameter) on med. high. Slice carrots *lengthwise* into pieces about 0.5 cm diameter. Saute carrots, garlic, and ginger until carrots are just slightly cooked, about 2 minutes. Remove from pan. Stir together eggs and soy sauce. Add to pan, and cook until eggs are set. Do not disturb eggs while cooking, except to turn once. You should end up with an "omelette", fairly dry. When eggs are set and moderately firm, remove from pan. Cut into strips about 0.5 cm wide. Mix vinegar and plum paste into cooked, cooled rice.
Assemble nori rolls: Lay out a sheet of nori with the "rough" side toward you. Spread 1/4 of the rice across nori, leaving about 2 cm space on the far end and 1 cm space on the close end. Go all the way to the sides. Make an indentation in the rice about 2 cm from the close end. Lay 1/4 of the other ingredients in the indentation: carrots, eggs, and 1 scallion. Now roll up, beginning by folding over the 1 cm flap of nori closest to you, then rolling up from the folded edge. You want the roll to be nice and firm, so try to keep it tight as you go. To seal, run a slightly wet finger over the edge where the seam is. Place seam-side down. Slice crosswise into pieces 4-8 cm long (your preference). The orange carrot, yellow egg, and green scallion make a lovely center against the white (or brown) rice. Serve with soy and pickled ginger.
Notes: sticky rice works the best, but any kind will do. Use brown rice for the best nutritional value.
Variations: Once you have the basic method down, vary the center ingredients as you wish. This is my favorite combination, but other ideas are tofu strips, other types of cooked vegetables, fresh spices (strips of fresh dill, for example), etc.
Lentil Lasagna
Ingredients
9 lasagna noodles
1 pkg. frozen spinach
1 lb. cottage cheese
1/2 c. dry lentils
1 c. grated cheddar
1 c. grated mozzarella
1/2 c. Parmesan
large jar of spaghetti sauce (I use Prego or Classico)
Instructions
Cook lentils in boiling water for about 20 minutes, drain.
Thaw spinach in microwave, press out liquid. Cook noodles al dente. Make layers in oblong baking pan as follows: sauce, noodles, sauce, cottage cheese, lentils, spinach, cheddar & mozzarella, more sauce. Cover top layer of noodles with sauce, sprinkle with Parmesan.
Bake at 375F for 30-35 minutes. Add 1/2 lb. sliced sauteed mushrooms to sauce if desired. For variation use black beans instead of lentils.
Fried Zuchinni
for the batter:
1 egg (beaten)
1/3 cup milk
1 cup flour
salt, pepper,
water if needed
stir batter ingredients until batter is smooth- if it's too thick add water- otherwise add flour- i get it to where it kinda sticks to the fork
for the juccini
5-6 juccini- cut either steak fries style, or in 1/4 in. disks dip juccini in batter
deep-fry in preheated oil (i set the stove on medium high) until
batter is crispy
serve with that good tsatsiki that you've made already :-)
ZUCCHINI BREAD (The best ever!)
2 c. all-purpose flour
1.5 tsp. salt
3 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1 c. oil
3 eggs
1 tsp. vanilla
1-1/2 c. sugar
3 c. shredded zucchini
1/2 c. chopped walnuts
1/2 c. raisins
Preheat oven to 350F. Grease two small loaf pans. Sift together flour, salt, cinnamon, baking soda, baking powder. In a large bowl whisk together oil, eggs, vanilla, sugar. Stir in flour mixture and remaining ingredients. Divide into prepared pans. Bake for 55-60 minutes or until cake tester comes out clean. Cool on wire racks to room temperature.
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