Wild Mushroom Crostini

If your New Years’ resolutions are already boring you, some Winter entertaining may be in order. These wild mushroom crostini are an earthy, party-starting snack. My sister prepared them for Thanksgiving and our whole family gobbled them up. She drizzles truffle oil on top to add lovely dimension into each bite. These are perfect for a novice chef looking to impress friends. Enjoy!

Makes 36 crostini

36 1/3 inch thick baguette slices
2 tbsp olive oil
1/3 cup chopped shallots
2 1/4 cups chopped oyster mushrooms
2 1/4 cups chopped, stemmed shiitake mushrooms
1 1/4 cups chopped chanterelle mushrooms
1 cup red wine
1 garlic clove, minced
1 tsp minced fresh rosemary
1 cup freshly grated parmesan cheese
truffle oil, for drizzling

Preheat oven to 375°F

Butternut Squash Turnovers

This is a guest post from my sister, Jacqueline, who made these sweet and savory turnovers (from Food and Wine) for Thanksgiving and again for a recent holiday party. They’re a big hit, especially with her sister, so I asked her if I could share with you all. The creamy goat cheese and little bites of squash is a delectable combination. Leave yourself ample prep time for this cold-weather treat.

Ingredients (Serves 12):

1. 1/4 cup extra-virgin olive oil
2. 3 large leeks, white parts only, cut into 1-inch dice (2 cups)
3. 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
4. 2 garlic cloves, chopped
5. 2 tablespoons thyme leaves
6. Salt and freshly ground pepper
7. One 2-pound butternut squash—peeled, seeded and cut into 1/2-inch dice
8. 14 ounces all-butter puff pastry, thawed if frozen
9. 3/4 pound fresh goat cheese (1 1/2 cups)
10. 1 large egg, lightly beaten

Directions:

1. Preheat the oven to 375°. In a large skillet, heat 2 tablespoons of the olive oil. Add the diced leeks and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the shiitake and cook, stirring often, until their liquid has evaporated, about 5 minutes. Stir in the garlic and the thyme and cook for 2 minutes. Season with salt and pepper and transfer to a medium bowl.

2. Line a large rimmed baking sheet with parchment paper and lightly oil the parchment. In a large bowl, toss the squash with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the squash on the prepared baking sheet and bake for about 25 minutes, until softened and starting to brown. Add the squash to the leeks and mushrooms and toss.

3. Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, gently roll out the puff pastry to a 12-by-16-inch rectangle about 1/4 inch thick. Cut the pastry into twelve 4-inch squares. Spoon 2 tablespoons of the shiitake-squash mixture onto each square and top with 2 tablespoons of the goat cheese. Lightly brush the edge of the squares with some of the beaten egg. Fold the squares over to form triangles and crimp the edges decoratively with a fork.

4. Arrange the turnovers on the prepared baking sheet about 1/2 inch apart. Brush the tops of the turnovers with the remaining beaten egg. Bake for about 25 minutes, until the pastry is golden brown. Serve warm or at room temperature.

Chorizo and Potato Spanish Tortilla Bites

These Tortilla Espanola bites are really rich in flavor and went over well at last night’s fundraiser. Exercise a little patience (unlike myself) and let the Tortilla cool before beginning to cut or you will end up with a mound of (delicious) goop. Recipe from Epicurious.

Ingredients:

1 bunch scallions
2 tablespoons extra-virgin olive oil
2 medium onions, chopped (1 1/2 cups)
4 garlic cloves, finely chopped (or crushed garlic)
1 1/4 teaspoons salt
1/2 teaspoon black pepper
6 oz Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch dice
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (about 4 medium), peeled and cut into 1/4-inch dice
9 large eggs
3/4 cup sour cream
5 oz Manchego or white Cheddar, coarsely grated (2 cups)

Preparation:

Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.

Finely chop white and green parts of scallions and reserve separately.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.

Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out). Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles.

Cooks’ note: Tortilla can be baked 1 day ahead and cooled completely, uncovered, then chilled, covered. Cut into squares, then bring to room temperature before serving or reheat to warm in a preheated 325°F oven.

Peppered Tuna Skewers with Wasabi Mayonnaise

These make a nice hors d’oeuvres or BBQ accompaniment. They are pretty quick to prepare and very low stress. Adapted from Bon Appetit.

Makes 28 skewers

2 tablespoons wasabi powder
1 1/2 tablespoons water
1/2 cup mayonnaise
1 pound fresh tuna steaks, cut into 3/4 inch cubes
2 1/2 tablespoons soy sauce
28 large slices pickled ginger (optional)
28 8-inch wooden skewers
1 bunch watercress
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil

Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in a small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (can be made in advance)

Combine tuna and soy sauce in a medium bowl; toss to coat. Marinade tuna 30 minutes at room temperature, stirring occasionally.

Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.

Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in a large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Can also be left completely raw if you prefer. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on a platter and serve.

Grandma Pearl’s Mushroom Rolls

Growing up, these were my absolute favorite hors d’oeuvres that my Grandma would make for get-togethers. Even when she didn’t plan on serving them, she made a small portion, just for me. I’ve made them a few times and the recipe is so easy to follow. They come out like little, buttery, mushroom strudels with a flaky crust. I think it’s about time that I spread some of the mushroom roll love to my loyal readers. Grandma Pearl will get a lot of naches, knowing that I’m passing on the tradition. Enjoy!

Dough:
2 cups sifted flour
1/2 tsp salt
1 cup margarine
4 tbs. sour cream

Filling:
3 tbs. margarine
1/2 cup diced onions
1 lb mushrooms, chopped
1 tsp salt
1/4 tsp Ground pepper
2 hard cooked egg yolks, chopped
2 tbsp sour cream
2 tbs dry breadcrumbs

Dough:
1. Sift flour and salt in bowl; work in margarine with fingers
2. Add sour cream and mix until smooth. Form ball, wrap in waxed paper and chill 2 hours or overnight in refrigerator.
3. Divide dough into 4 pieces and roll out 1/8 inch thick
4. Spread with filling and roll up

To Bake:
Fresh: Place on baking sheet and bake 15 minutes in 400 degree oven. Cut into 1/2 inch slices.
Frozen: Place on baking sheet and make indentations 1/2 inch apart with sharp knife. Bake in 425 degree oven for 15 minutes or until brown. Cut through.

Filling:
1. Melt margarine and saute onions for 10 minutes. Add mushrooms and cook over medium heat for 5 minutes, stirring occasionally. Cook until all liquid is evaporated. Cool.
2. Blend in salt, pepper, egg yolks, sour cream, and breadcrumbs.
3. Spread on dough and roll as directed.

Bake on cookie sheet or jellyroll pan. This can be made in advance and frozen. When ready to use, bake 400 degrees for 15 minutes or 350 degrees for 40 minutes if frozen. Yields 96 pieces.

Mango Shrimp Summer Rolls

We had a little early Father’s Day barbeque at the house today and this was a wonderful starter. It is very light and refreshing- the dipping sauce adds a nice savory element to the dish. My version was a slight variation as I used a mango salsa my Mom had made and she also coated the shrimp in curry. It gave the rolls a nice kick.

For dipping sauce
3 tablespoons Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam*
3 tablespoons fresh lime juice
2 tablespoons water
2 1/2 teaspoons packed brown sugar

For rolls
12 large shrimp in shell (21 to 25 per lb), peeled
3 oz vermicelli rice-stick noodles*
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
8 (8-inch) rice-paper rounds plus additional in case some tear*
48 fresh cilantro leaves (from about 1 bunch)
48 fresh mint leaves (from about 1 bunch)
1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long julienne strips
1 lb firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
Make sauce:
Stir together all sauce ingredients in a small bowl until sugar is dissolved.

Make rolls:
Add shrimp to a 4- to 5-quart pot of boiling salted water, then reduce heat and poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil. Chill shrimp in ice water 2 minutes, then drain and pat dry. Cut each shrimp in half lengthwise, deveining if necessary. Add noodles to boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat. Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels. Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks, 6 scallion strips, and 10 mango matchsticks horizontally on top of noodles. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.

Add noodles to boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.

Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.

Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks, 6 scallion strips, and 10 mango matchsticks horizontally on top of noodles. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.

Rice Paper Rolls of Sauteed Beef and Marinated Mushrooms

Here is another dish which I adapted from my favorite new cookbook, Coast which features recipes from leading Australian chefs. Originally the beef was supposed to be served tartare but I adapted it to appeal to the large crowd at my grandparents 60th anniversary party by sauteeing the beef. This dish is pretty quick to put together though the construction of the wraps takes a bit of time. The filling is extremely flavorful without much of a fuss. It turned out to be a very impressive hors d’oeuvres for today’s party.

Serves 2-4

12 oz assorted mushrooms (I used oyster, baby bella, enoki, and shitaake)
3 tbsp soy sauce
3 tbsp port
2 tsp finely chopped ginger
2 tsp finely chopped chilli or 1 tsp chilli powder
1 tbsp red pepper flakes
1 1/2 tbsp lime juice
12 oz beef tenderloin (or a lower grade of beef if you saute it)
salt and pepper
1 1/2 tsp truffle oil
1 packet rice paper wrappers (get these at the Asian grocery)
handful of fresh mizuna leaves, arugala, or any other kind of field greens

Dressing
1 tsp fish sauce
1 tsp sugar
1 tbsp light soy sauce
1 tsp lime juice
1/2 tsp finely chopped chilli or 1/4 tsp chilli powder

Saute the mushrooms until browned then add soy sauce, port, ginger, chilli and lime and reduce over medium heat for 5 minutes. Remove from heat and process the mixture coarsely in a food processor or chop finely. Finely chop beef and season with salt, pepper, truffle oil, and red pepper flakes. Saute the beef in a pan with olive oil until cooked through. Combine the beef with the mushrooms in a large bowl.
Soak rice paper wrappers in hot water for 10 seconds and lay out on a flat surface. Place 1 1/2 tbsp of the beef and mushroom mixture in the center of each rice paper wrapper then roll up like a spring roll.

Combine dressing ingredients and toss through your greens. Create a bed of greens on a platter and arrange your rolls on top. Serve and enjoy!

StrumErika’s Simple Hummus

When I was in High School, I spent a summer interning at Fabulous Foods, a large catering company in Westchester. During my time there I was in charge of making simple dishes such as dips and sauces, chicken parmesan, rosemary potatoes and roasted root vegetables. I even spent a great deal of time standing over the fryer making hundreds of batches of mozzarella sticks, French fries, and crispy goat cheese for salads. I learned a few tricks of the trade as I spent every day in the same kitchen section as the head chef. Since I recently invested in a food processor, I tried to recreate the hummus that I made almost every day during my time there. It turned out pretty well and I enjoyed it for lunch today on a salad with tabouleh and olives. Hummus is one of my absolute favorite things to eat and I’m psyched that I now have the tools to make it at home. If you are a fellow hummus lover, you’ll be amazed at how easy it is to make. All measurements are rough and this should be created to taste. Here is the recipe:

(serves 2-4, depending on how much people love hummus :) )

1 can garbanzo beans (chickpeas)
1 tsp sesame tahini paste
¾ cup olive oil
2 tbsp lemon juice
1 tbsp crushed chopped garlic
1 tsp cayenne pepper
Salt and pepper, to taste
Pinch of fresh parsley

Pour chick peas, tahini paste, and olive oil into the food processor and blend until smooth. Add lemon juice, chopped garlic, and cayenne pepper and blend again. Take a pinch of fresh parsley and tear into processor and re-blend. Season with salt and pepper and taste. Readjust with more olive oil, lemon juice, and garlic as you see fit. Do not add more tahini paste! It is very strong and if too much is added, it will overwhelm the other flavors. Enjoy your hummus with pita, on a salad, or any way that you prefer!