Featured Cookbook

ORDER/INFO

1. Leek, Fennel, and Goat Cheese Stuffed Mushrooms

2. Broccoli Rabe and Pancetta Stuffed Mushrooms

3. Polenta Stuffed Mushrooms

4. Porcini Stuffed Mushrooms with Camembert

5. Jicama and Green Papaya Summer Rolls

6. Peanut Dipping Sauce

7. Sesame-Crusted Chicken Salad Tea Sandwiches

Book Description

With Martha Stewart's Hors d'Oeuvres Handbook, Stewart, along with Martha Stewart Living food editor Susan Spungen and photographer Dana Gallagher, has created not just a handbook but a dream book. The first 225 pages consist entirely of beautifully photographed, exquisite nibbles, tastes, and bites--and the following 270 pages give you the recipes and instructions to re-create them at home.

... (more)

Martha Stewart's Hors d'Oeuvres Handbook

Authors: Martha Stewart

Date: March 1999

ISBN: 0609603108

Publisher: Clarkson Potter

Hardcover

ORDER/INFO

Fennel, also called anise, has a slight licorice flavor. Fennel bulbs vary greatly in size, depending on the season. Buy a very small bulb, about 1 pound, for this recipe.

Makes 2 dozen

• 1 tablespoon unsalted butter

• 1/4 of a small fennel bulb, trimmed, thinly shaved on a mandoline, and roughly chopped

• 1 small leek, white and light green parts, cut into 1-inch pieces, well washed

• 3/4 teaspoon ground coriander

• Kosher salt and freshly ground pepper

• 4 ounces fresh goat cheese

• 1 recipe Golden Mushroom Caps (see below)

1. Heat the butter in a medium skillet over medium heat. Add the fennel and the leeks and cook until softened, 5 to 8 minutes. Add the coriander and season with salt and pepper to taste. Transfer to a large plate to cool. Reserve 2 tablespoons for garnish.

2. Heat the oven to broil with the rack in the center. Mash the goat cheese into the leek-fennel mixture until well combined. Use a small spoon to fill each mushroom cap with the filling. Place the caps on a baking sheet and broil until hot throughout, about 1 minute. Garnish each with a bit of the reserved leek-fennel mixture. Serve hot.

Golden Mushroom Caps
Makes 2 Dozen

Roasting mushroom caps at high heat brings out their inherent deep flavor, so they taste much better when stuffed. Buy mushrooms with caps small enough to eat in one bite, about 1/4 inches in diameter. If you use larger mushroom caps, buy fewer, or there will not be enough filling to stuff them.

• 24 small button mushrooms

• 2 tablespoons extra-virgin olive oil

• Kosher salt and freshly ground pepper

1. Preheat the oven to 400 degrees F. remove the stems from the mushrooms and reserve if they are used in the filling. Use a damp cloth or mushroom brush to clean the mushrooms. Brush each mushroom with the olive oil . Add salt and pepper to taste.

2. Place the mushrooms, cap-side up, on a baking sheet. roast until the mushrooms are golden and their liquid begins to seep from the cavity, 6 to 7 minutes. Place cap-side up on paper towels to drain. The mushroom caps can be stored in an air-tight container for up to 4 hours.

More From This Book:

1. Leek, Fennel, and Goat Cheese Stuffed Mushrooms

2. Broccoli Rabe and Pancetta Stuffed Mushrooms

3. Polenta Stuffed Mushrooms

4. Porcini Stuffed Mushrooms with Camembert

5. Jicama and Green Papaya Summer Rolls

6. Peanut Dipping Sauce

7. Sesame-Crusted Chicken Salad Tea Sandwiches

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2009 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact