Mashed-Potatoes Stuffed Mushrooms in Tomato-Paste Sauce

Dears, what have you planned for the weekend? I bet folks who live in the US, have some major plans for the long weekend..so do I. I am going over to one of my friend's place for a birthday party and to enjoy her fabulous cooking.While I am out there enjoying her cooking, I will leave you with a recipe that you can enjoy.This recipe that has been sitting in the draft, is a vegetarian version of a Turkish recipe(Coming soon) which will have even a picky eater swoon over.Also look forward to a Russian recipe that anyone can whip up in a jiffy. :)
Have a great (long) weekend!This goes to Bangalore Baker's Bake-Off Event.

Ingredients:

• Brown Button Mushrooms -20-25#s, medium to large-headed
• Yukon Gold Potatoes - 4, medium, quartered
• Butter - 3 tbsp
• Milk - 4-5 tbsp
• Salt and ground Pepper - for taste
• Tomato Paste - 3 tbsp
• Olive Oil - 3 tbsp
• Water  - 1 cup
• Cracked pepper - 1 tsp
• Mozzarella  cheese - 3/4 cup,shredded
• Cubanelle Pepper - 1, thinly sliced to rings
• Red Pepper  or Large Tomato - 1/2, thinly sliced

Procedure:

• In a pan, add  the quartered potatoes, fill cold water to cover the potatoes and bring it to a boil till its tender.
• Drain the potatoes and quickly mash the hot potatoes with skin along with the butter and milk.
• Sprinkle salt and finely ground pepper and gently mix. Set aside.
• Clean the mushrooms with moist teal-towels and remove the stalk(save it to make vegetable stock in the future).
• Fill the mushroom caps with mashed potatoes using a spoon or a mini ice-cream scoop.
• Top the mashed potatoes with a ring of cubanelle pepper and a slice of red pepper or Tomato.
• Sprinkle a tsp of mozzarella cheese over the peppers.
• Tomato Paste Sauce: Mix the tomato paste with water, olive oil, a tsp of cracked pepper and make a sauce.
• Pour the prepared sauce into an oven-proof dish and spread it evenly.
• Arrange the filled-mushroom and bake at 350 degrees for 15-20 minutes.

Note:

• Freeze the mushroom stalks for making vegetable stock.
• Ready-made Marinara Sauce may be used instead of the Tomato-Paste Sauce.
• Leftover Mashed Potatoes may be used.

Enjoy!

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GastronomicGallivant: Algerian Couscous and Green Lentil Salad

Hello dears, how have you all been? Me, I have been feeling a bit under the weather. Cold and sore throat that has me croaking like a toad.A nose that has been runny like a leaky tap.:(.Have been too unhappy with life in general..so didn't get to make anything nice to blog about.
I made this quick couscous salad for lunch with leftover green lentil and gourmet tomatoes.
For people who are wondering what a couscous is, its not a grain. Its a minuscule spherical pasta granules made with coarsely ground durum wheat.According to Organic Planet, Couscous is a good source of protein, fiber, niacin, selenium, and B vitamins. For those looking for added health benefits, whole wheat couscous provides the additional fiber and protein of whole grain wheat.
This makes its way to RV's  Food For Ailments and Old Age and to Presto Pasta Nights held at The Crispy Cook.
Ingredients:

• Whole Wheat Couscous - 1 cup, uncooked
• Whole Green lentil - 1 cup, cooked with a little salt
• Mini Gourmet Medley Tomatoes - a handful, halved and then quartered
• Red Onion - 1, small, finely chopped
• Juice of 1 lemon/lime
• Olive Oil - 2 tbsp
• Garlic Cloves - 2, small, slightly smashed
• Cilantro - 2 tbsp, finely chopped, for garnish
• Water - 1 1/4 cups
• Salt - as needed
• Coarsely ground black pepper - per taste

Procedure:

• Bring the water to a roiling boil with a tbsp of olive oil, little salt and 2 cloves of garlic.
• Switch off the stove and add the couscous and cover the pan. Allow the couscous to absorb the water for about 5-10 minutes.
• Fluff the cooked couscous with fork.
• Add cooked green lentil,  chopped onions, tomatoes to the couscous.
• In another small bowl, whip the dressing with the juice of lemon.lime, a tbsp of olive oil, a little salt and pepper.
• Pour over the couscous and gently mix. Garnish with Cilantro and serve warm.

Makes ~ 4 cups.

Enjoy!

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ReviewAndARecipe:Baked Salmon Bites with Ariosto Seasonings

I come back with another review for the Ariosto Seasonings(for Roasted/Grilled Fish).With Sea Salt, Rosemary, Laurel, Garlic, Juniper,Sage, Parsley and Oregano this is probably the only seasoning that you will need to replicate this recipe in your kitchen.Tasty Salmon Bites are ready in under 30 minutes.Last week I had made this and I used Spinach Pesto Dip that complemented the fish so well.

If you would like to know where to buy these seasonings, click this link that has the email address of Mr.Lo Presti.
Ingredients:

• Salmon Fillets - 2
• Ariosto Seasonings - 1 1/2 tsp
• Olive Oil - 3 tsp

For Assembling the Fish Skewers:

• Cherry Tomatoes - a handful
• Mint leaves - 12-15#s
• Skewers - 4-5

Procedure:

• Cut the Salmon fillet into cubes and smear Olive oil.
• Sprinkle the seasonings over the cubes and layer them on the oven-proof dish.
• Bake at 350 degrees F for 15 minutes.
• Rest the fish for 5 minutes before skewering it with the cherry tomatoes and mint leaves.
• Eat as is or with 'The Spinach Pesto Dip'.

Makes ~ 4-5 Skewers

Enjoy!

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Luscious Black-Berry Topped "Grapefruit N Lime" Squares

I love Greek Lemon Squares or any citrus squares for that matter. With its crumbly cookie-like crust and jelly-like topping its a perfect little dessert with a tangy note. Awesome with a cup of tea or a nice finish to a perfect meal. Last week I bought half a dozen grapefruits to make some grapefruit squares, an equally refreshing and eye-catching alternative to Lemon Squares.Recipe adapted from this recipe that is our family's favorite summer dessert. I made this for a get together last week and it got two thumbs-up. Lovely dessert with citrus fruits and berries, no?
Please read the "Notes" if planning on trying this at home.This goes to "The Bake-off" event held at The Versatile Kitchen.

Ingredients:
For the Crust:

• Butter - 2 sticks(1 cup), at room temperature
• Light Brown Sugar - 1/2 cup
• King Arthur Unbleached All-Purpose Flour - 2 cups
• A pinch of salt

For the Filling:

• Eggs - 4, at room temperature, whisked
• Grapefruit Juice - 2/3 cup
• Lime Juice - 1 tbsp
• Grapefruit Zest - 1 tbsp
• Lime Zest - 1 tbsp
• All purpose flour - 3 tbsp
• Condensed Milk - 1/4 cup
• Granulated Sugar - 1 1/2 cup
• Red food Coloring - 3 drops (Optional)
• Confectioner's Sugar - for dusting (Optional)
• Black Berries - a handful, for Topping (Optional)

Tool:

• 9 X 13 inch Oven-Proof baking pan

Procedure:

• Combine all the ingredients under "For the Crust" in a food processor and pulse until they resemble a coarse meal.

• Pat the mixture on the bottom of the greased oven-proof baking pan and bake it for 20 minutes at 350 degrees F.

• While the crust is baking, combine the whisked eggs, both the juices, zest, all-purpose flour, condensed milk using a hand mixer or whisk.
• Add the sugar little by little and mix until they dissolve.
• Warm the filling mixture in a sauce pan on low flame(Gas Mark 4 or 5), STIRRING CONSTANTLY using a whisk for 8 minutes. No more no less.
• Switch off stove and add red coloring if using. Mix gently and pour it on the top of the warm crust.
• Bake for 10-15 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean.

• Let it rest for 10-15 minutes and REFRIGERATE for 4-5 hours prior to cutting into squares.
• Top each square with blackberries or dust them with confectioner's sugar just before serving.
• Serve slightly cold. 

Makes ~25 to 30 squares

Note:

• For a "clean cut" of the squares they have to be REALLY cold.
• Use a big butcher's knife rather than pizza roller(like me) to avoid dragging the filling.
• Lining the pan with parchment with the edges longer than the sides of the pan helps easy removal of the bars. Just lift them out when they are really cold using the drapes as handles.
• Cut them into squares after removing from the pan.

Enjoy!

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Nutella Berry Smoothie

Nutella should be on the top ten best food invention ever.Shame if it isn't already! I love the perfect blend of Cocoa, Hazelnuts, Sugar and Milk. Even though I like it best as a filling for crepe or a spread for toast, now and then I add it to a smoothie for a truly sensational taste that is bursting with fruity-nutty flavor.If you love Nutella as much as I do, you will certainly love this smoothie too.

Ingredients:

• Fresh Strawberry - 7-8, cleaned and chopped
• Nutella - 2 tbsp
• Yogurt Or Buttermilk - 1 1/2 cup, whipped

Procedure:

• Combine all the ingredients in a blender and serve cold.

Makes ~2 Servings

Enjoy!

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