Featured Cookbook

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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

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Broccoli rabe, also referred to as broccoli di rape, is a pleasantly bitter, leafy cousin to broccoli. I especially like it combined with pancetta, an assertively flavored Italian bacon cured with salt and spices that is generally available in the deli section of the grocery store.

Makes 2 Dozen

• 1 ounce sliced pancetta or bacon, cut into 1/2-inch dice

• 1 medium shallot, minced

• 1 recipe Golden Mushroom Caps (see below) with stems reserved, cleaned and finely chopped

• 1 garlic clove, minced

• 2 tablespoons dry white wine

• 1 pound broccoli rabe, trimmed to leaves and florets only, roughly chopped

• Kosher salt and freshly ground black pepper

• 1 tablespoon fresh thyme

1. Preheat the oven to 400 degrees F with the rack in the upper position. Heat a medium skillet over medium-high heat. Add the pancetta and cook until beginning to crisp, 4 to 6 minutes. Reduce the heat to medium and add the shallots. Cook until softened and translucent. Add the mushroom stems and the garlic and cook for 3 more minutes. Add the wine and the broccoli rabe, cover, and let steam for 4 minutes, until the broccoli rabe is bright green. Remove the cover and cook until the liquid has evaporated, 1 to 2 minutes. Season with salt and pepper to taste. Remove from the heat.

2. Using a small spoon, fill each mushroom cap with the filling. Place the caps on a baking sheet. Bake until the mushrooms are hot throughout, 2 to 4 minutes. Garnish with the thyme and 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

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