Sausage Stuffed Mushrooms

Just as we've all recovered from our tryptophan-induced food comas from Thanksgiving, I figured it was a good time to share the Sausage Stuffed Mushrooms I made for our appetizer.

I've made several different stuffed mushrooms over the years - some with sausage, others with crab, some with just cheese - but I've never before seen a recipe call for marinating the mushroom caps before stuffing them. Doing so made for a really tender, flavorful vegetable that held up to and complimented the rich stuffing mixture. It was an easy way to set these apart from others I've had.

Enjoy!

Ingredients:

• 1 package extra-large white mushrooms, about 20 total
• 3 Tbsp. olive oil
• 2 1/2 Tbsp. red wine - I used a Pinot Noir we had open
• 3/4 lb. sweet Italian sausage, removed from the casings
• 6 scallions, white and green parts, minced
• 2 garlic cloves minced
• 2/3 C panko crumbs
• 6 oz. mascarpone cheese
• 1/3 C freshly grated Parmesan
• 2 1/2 Tbsp. minced fresh parsley leaves
• Salt and freshly ground black pepper

Method:

1. Preheat the oven to 325 degrees F.
2. Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with the olive oil and wine. Set aside.
3. Spray a medium skillet with cooking spray and heat medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the cheese has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
4. Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake for 50 minutes, until the stuffing is browned and crusty.

Source: Ina Garten / Food Network

Antipasto Appetizer

In honor of our first anniversary in our house, we had some great friends and family over for appetizers and cocktails, with a few desserts thrown in. Several people had offered to bring a dish and it turned into a decadent pot luck. My favorite kind of party!

My contributions were all those meatballs I had made - Italian turkey with sauce and Swedish - and this super-simple, quick-to-disappear antipasto platter.

Using the original recipe for inspiration, I put together all the things I love about an antipasto. You can add just about anything and everything that sounds good to you - or that you have in the fridge. Here's what I used...

Ingredients:

• 1 jar marinated artichokes, including marinade
• 1 jar green olives with pimentos, drained and rinsed
• 1 can sliced hearts of palm, drained and rinsed
• 1 can "baby" corn, drained, rinsed and halved
• 1 medium sized jar roasted red peppers, drained and chopped
• 1 container grape tomatoes
• 1 small package button mushrooms, quartered
• 1 small container bocconcini (small balls of mozzarella)
• 1 block of Colby Jack cheese, diced
• 1 hard salami, diced
• 1 packet of Good Seasons garlic & herb salad dressing, prepared according to package directions

Method:

1. About three hours prior to serving, combine all ingredients in a container large enough for them to be tossed freely.
2. Cover container and gently rotate until all ingredients are coated in the dressing.
3. Refrigerate, rotating occasionally, for three hours.
4. To serve, transfer antipasto to a platter with a slotted spoon. Spear several pieces of antipasto with toothpicks and provide additional toothpicks for serving.

Source: The Flirty Guide

Taco Tuesday: Mexican Brownies

In honor of Kevin's 70th birthday, I'd been trying to recreate a favorite dessert from one of our favorite restaurants on Plum Island: a Mexican brownie. Not only did I find the perfect sweet & spicy combo, I learned it's so easy - and oh, so much better - to make brownies from scratch that I'll never buy another boxed mix!

I made the recipe as originally written the first time and there wasn't even a hint of heat. The second time, I doubled the amounts of cinnamon and cayenne and it still wasn't what I was looking for. I've settled on a tablespoon of each - for us, there's a good kick that sort of catches up with you as make your way through a brownie.

Mexican or traditional, this will be my go-to brownie recipe from here out.

Ingredients:

• 2 sticks unsalted butter
• 2 C sugar
• 4 large eggs
• 2 tsp. vanilla extract
• 2/3 C good-quality unsweetened cocoa powder
• 1 C all-purpose flour
• 1 Tbsp. ground cinnamon
• 1 Tbsp. cayenne pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder

Method:

1. Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly cover with non-stick spray.
2. Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool but don't allow it to solidify at all. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
3. Add the cocoa, flour, cinnamon, chili powder, salt and baking powder to a mesh sieve and sift over the butter and sugar mixture. Mix with a wooden spoon until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

Source: Food Network

Not-Your-Mom's Shepherd's Pie

Before we get started, two disclaimers:

1. This is not your mom's or your grandmother's shepherd's pie.
2. It's better.

Oh, wait - three things:

3. Shepherd's pie does not translate well to photos. They just do. not. do. it. justice. 

All of that aside, this dish is outstanding. Adding squash and a sweet potato to the traditional white potato makes the potato topping lighter and at the same time more filling than you're used to. Add a little butter and maple syrup - and it's like dessert with dinner.

I love an "old fashioned" shepherd's pie with ground lamb. I do. But I do have a soft spot for Italian sausage. Throw in some peas and corn and it's a nod to tradition...but then, when you sprinkle in some curry, it adds warmth and depth that can't be replicated.

Now, marry the sweetness of the potato mixture with the slight spiciness of the sausage with the warmth of the curry. Addictive.

I hope you enjoy this updated version of an old-time favorite as I do!

I told you it wasn't pretty...

...but boy, is it delicious!

Ingredients:

• 1 1/2 lbs. tan-skinned sweet potatoes, peeled, cut into 2-inch pieces 
• 1 lb. butternut squash, peeled, seeded, cut into 2-inch pieces 
• 1 medium russet potato, peeled, cut into 2-inch pieces
• 2 T (1/4 stick) butter
• 2 T pure maple syrup
• 1 1/2 lbs. sweet Italian sausage, casings removed
• 2 cups chopped onions
• 1 T minced garlic
• 3/4 C frozen peas
• 3/4 C frozen corn kernels
• 1/3 C whipping cream
• 1 large egg, lightly beaten
• 1 1/2 tsp. curry powder
• 1/2 tsp. ground coriander
• 6 drops hot pepper sauce

Method:

1. Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Put potatoes and squash through a ricer, into the same saucepan. Stir over medium heat until excess moisture evaporates, about 5 minutes, being careful not to scorch. Add butter and syrup. Season to taste with salt and pepper. Stir to combine.
2. Preheat oven to 350°F. Spray a 8 x 8 x 2-inch glass baking dish or large oval Pyrex baking dish with cooking spray, liberally. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. [Note: deglaze pan with a tablespoon or two of stock or wine, if necessary.] Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Beat egg with cream, curry powder, coriander and hot sauce in a small bowl. Mix egg mixture with peas and corn into sausage mixture.
3. Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and potatoes begin to brown around edges, about 45 minutes (or about 1 hour for casserole that has been refrigerated). Let stand 5 minutes before serving.

Source: Epicurious

Turkey Meatballs

This is the second time I've made these meatballs--they were such a hit the first time, I tripled the batch (twice) for a get-together we're having in a few weeks. The recipe as written below is the original measurements, with my additions/changes.

The major change I made was to roast my meatballs as opposed to pan frying them. So much cleaner and faster - I was able to get all the meatballs on four baking sheets, then bake two at a time.

For a get together, I'll add the frozen meatballs to a crockpot with some jarred sauce for a few hours - they're delicious as-is or on a small roll with some Provolone cheese.

(I also made a batch of these Swedish meatballs for the same party. Yes, your math is correct: there are currently nine pounds of meatballs in my freezer. Hope everyone comes hungry!)

There may have been some sampling - aka quality control - going on as the meatballs cooled.

We pulled out a few from one batch to have meatball sandwiches for lunch - so good. I think I'll make another few pounds so we always have some on hand.

Ingredients:

• 1/4 C plain dried bread crumbs
• 1 small onion, finely dices
• 3/4 C grated Romano
• 2 T parsley, finely chopped 
• 2 T whole milk
• 2 large eggs, lightly beaten
• 1 lb. ground turkey, preferably dark meat
• Salt and freshly ground black pepper

Method:

1. Preheat oven to 400.
2. Line four baking sheets with foil and spray with baking spray.
3. In a large bowl, toss crumbs, onion, cheese and parsley. Add the turkey and mix lightly.
4. In a small bowl, beat the egg and half and half together. Add to turkey mixture and gently combine, being careful not to overwork the meat. Season with salt and pepper. 
5. Shape into golf-size balls.
6. Place on prepared sheets, leaving an inch between each meatball.
7. Roast for 15 minutes or until cooked through.
8. Cool on racks, then serve or place in freezer bags and freeze for later use.

Source: Food Network