Sauteed Mushrooms with Garlic & Parsley

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Sauteed Mushrooms with Garlic & Parsley

Source: Fine Cooking No. 81, p. 81 or online here

Serves 8

Ingredients:

  • 5 Tbs. olive oil
  • 1 lb. white or cremini mushrooms; washed; trimmed; and quartered
  • kosher salt
  • 5-6 cloves garlic, minced (1 1/2 Tbs.)
  • 1 Tbs. sherry vinegar
  • 2 Tbs. chopped fresh parsley

Directions:

Heat oil in a skillet over medium-high heat until hot and shimmering. Add mushrooms and sprinkle with 3/4 tsp. kosher salt.

Let mushrooms cook undisturbed until liquid released from mushrooms evaporate, 5-7 minutes. Mushrooms will be golden brown. Stir; and continue sauteing and stirring until the mushrooms are browned, 3-5 more minutes.

Lower heat slightly and add garlic. Stir.

Add vinegar. Stir, scraping the pan to release the bits stuck to the bottom. Vinegar will evaporate.

Remove mushrooms from heat. Toss with parsley and season with more salt, to taste.

http://booksncooks.wordpress.com/2009/11/04/raspberry-cheesecake-cupcakes/

Nov. 2009 Book Club: The Alchemist & Tapas

A while back, a couple girls and I started a book club. We’re pretty informal. We alternate who chooses the book for the month, and that person hosts the book club meeting. November was my month. In honor of The Alchemist, whose main character is a boy from Spain, I chose to do a tapas party.

Book Review: The Alchemist

The menu: For those that don’t know, tapas are “small dishes” served in bars and cafes all over Spain. Tapas could be anything, from a little plate of olives to calamari and meatballs. Since there’s only a few of us, I couldn’t choose all my favorites, but below are a few that I enjoy.

Manchego Marinated in Olive Oil and Herbs

Patatas Bravas (Crispy Potatoes with a Tomato Sauce) – … not my favorite recipe, so make roasted potatoes and use the extra meatball sauce as a dipping sauce

Sauteed Mushrooms with Garlic & Parsley

Spanish-Style Meatballs

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(Marinated Manchego)

Spanish-Style Meatballs

Albondigas (aka Spanish-Style Meatballs)

Ingredients for the Sauce (A Books n’ Cooks Original; inspired by this Food Network Recipe and this recipe from Spain Recipes)

  • 2 Tbs. olive oil
  • 1/2 an onion, chopped
  • 2 cloves garlic
  • 2-28 oz. cans whole tomato, chopped
  • 2 Tbs. red wine
  • 1 Tbs. chopped fresh basil
  • 1 Tbs. chopped fresh rosemary
  • salt & pepper

Ingredients for the Meatballs (Adapted from this recipe from Spain Recipes)

  • 1 lb. ground beef or meatloaf mix
  • 1/2 tsp. turmeric
  • 2 tsp. chopped fresh thyme
  • 1 egg
  • 1 c. plain breadcrumbs
  • 3 cloves garlic

I had used up all my manchego cheese before making this, but would like to add the recommended 2 Tbs. of grated manchego next time.

Make the Sauce

Heat olive oil in a medium pot over medium heat. Add onions & garlic and cook for 5 minutes, until the onions are translucent.

While the onions are cooking, open the cans of tomatoes and roughly chop the tomatoes (save the juice!). This step is in here because I got ahead of myself and forgot to chop the tomatoes. 🙂

Add tomatoes, and remaining ingredients to the onions & garlic. Lower heat and let simmer.

Make the Meatballs

In a mixing bowl, combine all ingredients with your hands.

Roll mixture into small balls and place on a foil-lined cookie sheet.

Bake for 10 minutes, until browned (I forgot mine in the oven, hence why they’re a bit crispy looking!)

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Add meatballs to sauce. If you’re serving them within the hour, let everything simmer together. Otherwise, turn off heat and reheat on low at least 20 minute before serving.

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Cranberry White Chocolate Shortbread Cookies

Dec 2009 Update: So very sorry to all my readers! A friend pointed out a typo in this recipe in the amount of flour used. The correct amount is 2 1/4 cups of flour!

Cranberry White Chocolate Shortbread Cookies

Adapted from Ocean Spray

Makes 5 dozen cookies.

Ingredients:

  • 1 1/4 c. butter, softened
  • 1 c. confectioner’s sugar
  • 2 1/4 c. flour
  • 1 c. dried cranberries
  • 1 c. white chocolate chips

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Directions:

Preheat oven to 325 F and prepare a baking sheet with a sheet of parchment paper.

Cream together butter and confectioner’s sugar, until light and fluffy.

Gradually add flour, beating until combined. Dough will be a bit crumbly looking.Cranberry Shortbread Cookies 001-1

Stir in cranberries and white chocolate chips.

Gather dough into small balls, using a 1/8 measuring scoop for guidance. Roll dough together.

Put dough onto baking sheet and press down slightly.

Cranberry Shortbread Cookies 002-1Bake for 14 minutes (less if you pressed the cookies fairly flat). Let sit on the cookie sheet for a minute or two before moving to a wire rack to cool, as cookies will be very soft.

Enjoy with a cup of tea or an afternoon coffee.  🙂

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