Sunday, March 24, 2019

Mediterranean Mushrooms

This is a favorite hors d'oeuvre of ours, as it's easy to make and can be prepared well in advance of the dinner.  It's good warm or cold, and could be served as a vegetable side dish instead, if you prefer.

from Jane Brody Good Food Gourmet
6 servings

1 T. olive oil
1-2 shallots, peeled and minced (can substitute 2 T. minced onions)
4-6 cloves garlic, minced, divided in half
2 lbs. mushrooms, halved (or if large, quartered)
1 cup dry white wine
1/2 t. thyme
1/2 t. rosemary
freshly ground pepper to taste
1/2 cup chopped fresh parsley, divided in half

In a large, heavy skillet, heat the oil over medium-low heat, and add the shallots/onion and 1/2 of the garlic. Sauté, stirring, until onions and garlic are tender, about 4 minutes.

Add the rest of the garlic and the mushrooms. Sauté over medium-high heat until the mushrooms start to release their liquid. (This looks like a LOT of mushrooms, but they shrink down a lot as they cook.)

Add the wine, thyme, rosemary, pepper, and 1/2 of the parsley. Cook the mixture over medium heat, stirring often, for 20 minutes or until mushrooms are tender. Adjust the seasonings (add salt if desired). Sprinkle with the rest of the parsley before serving.

Wednesday, March 13, 2019

Tuna patties

I was in the mood for something a little different for lunch the other day, and David mixed up these very simple tuna patties. A few years ago, I posted a recipe for tuna burgers made from fresh tuna, and those are certainly good, but this recipe can be made with things you are likely to have at hand, and they are delicious! My stomach was a little queasy that day, so we left out the onions and hot sauce, and even so they were great.

Tuna Patties
adapted from:
Prep time: 10 minutes
Cook time: 10 minutes
Yield: Makes 4 patties (1 per serving)

2 cans tuna (5 to 6 ounce cans)
2 teaspoons Dijon mustard
1/2 cup bread (white or whole wheat) torn into small pieces
1 teaspoon lemon zest
2 Tbsp lemon juice
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives, green onions, or shallots (optional)
Salt and freshly ground black pepper
A couple squirts of hot sauce or tabasco (optional)
2 egg whites or 1 raw egg
2 Tbsp olive oil (plus 1 t. if using tuna packed in water)
1/2 teaspoon butter

1 Drain the liquid from the tuna cans.  Put a piece of wax or parchment paper on a flat cookie sheet.
2 In a medium bowl, mix together the tuna, mustard, torn bread, lemon zest, lemon juice, parsley, chives, hot sauce, and—if using tuna packed in water—1 t. olive oil. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.
3 Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray. You can chill the patties for an hour (to help them stay together in cooking), or just proceed to cooking—works fine either way.
4 Heat the 2 T. olive oil in stick-free skillet on medium high (or heat up an electric grill pan). Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.
Serve on their own, or serve on a bun for a tuna burger.

Friday, December 28, 2018

A tasty and simple sauce for green vegetables

My usual approach to serving a vegetable side dish is to keep it very simple—often just steaming the vegetable--and concentrate my cooking energy on the other parts of the meal. I recently found this recipe, which gives a big flavor boost while still being simple to prepare. This will now be a standard!  The original recipe was for broccoli florets, but the next night I made it with a mixture of green beans and snow peas, and that was also great.  The first night, I minced fresh garlic cloves.  The second night I used minced garlic from a jar, and I didn't notice a difference.  The first night, I toasted the nuts; the second night I didn't bother, and didn't notice the difference. I originally made this recipe because it called for hazelnuts, and I happened to have some on hand, but I'm confident it would also be good with other nuts (I'd try pecans, cashews, or pistachios, or walnuts).

BROCCOLI (or other green vegetable) WITH SCALLION DRESSING
 AND HAZELNUTS (or other nuts)
adapted from The New American Plate Cookbook
4 servings

4 cups small broccoli florets (or green beans, snow peas, or other green vegetable)
1 T. toasted sesame oil
3 scallions, trimmed and thinly sliced
3 garlic cloves, finely minced (from a jar also fine)
1 T. soy sauce
3 T. coarsely chopped toasted (or not) hazelnuts (or other nuts)

Bring a large pot of water to boil. Add the broccoli (or other vegetable) and cook for 3-4 minutes, until cooked to your liking. Drain the broccoli and rinse it with cold water to stop the cooking process.

In a medium bowl, combine the sesame oil, scallions, garlic, and soy sauce. Add the broccoli, toss well, and top with the nuts.  Serve at room temperature.