Appetizers!
Stuffed Mushrooms | Cioppino | Guacamastro | Spinach Mushroom Quiche | Potato Leek Soup | Panzanella
Panzanella
Panzanella - Summer Salad
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- 3 tablespoons butter, melted
- 24 fresh mushrooms
- 2 tablespoons butter
- 2 tablespoons minced green onions
- 1 teaspoon lemon juice
- 1 cup diced cooked crabmeat
- ½ cup soft bread crumbs
- 1 egg, beaten
- ½ teaspoon dried dill weed
- ¾ cup shredded Monterey Jack cheese, divided
- ¼ cup dry white wine
Directions:
Preheat oven to 400°F (200°C).
Prepare a 9x13 inch baking dish with 3 tablespoons butter.
Remove stems from mushrooms. Set aside caps. Finely chop stems.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and ¼ cup Monterey Jack cheese. Thoroughly blend the mixture.
Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
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Spinach Mushroom Quiche
Spinach Mushroom Quiche – For a fast but elegant brunch!
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- 6 eggs, divided
- ½ tsp. garlic powder
- ¼ cup grated Parmesan cheese
- ½ cup skim or low-fat milk
- 1 tsp. Italian seasoning
- 1 10 oz. package of frozen chopped spinach, thawed and pressed
- 2 oz. sliced mushrooms
Directions:
Evenly coat a deep 9” pie plate with spray, hold aside.
In medium bowl 6 eggs, ¼ tsp. garlic powder, milk, cheese and seasoning
Stir in spinach and mushrooms until well combined.
Pour into prepared crust.
Bake in pre-heated 375 degree oven until puffed, about 30 to 40 minutes. Let stand 5 minutes before serving.
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Potato Leek Soup
Potato Leek Soup
- 3 Leeks, thinly sliced French cut
- 1 large onion, chopped
- 8 Yukon gold potatoes, peeled and cubed
- 1 Qt. Chicken broth (enough to just cover the potatoes)
- 4 Tbls. Sea or Kosher salt
Paired with: Iron Horse Chardonnay, a full bodied Chard with some mild French oak. Cheers!
Directions:Make sure to clean leeks thoroughly in a pot of cool water and slice only the white and light green part of the leeks. You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any eyes before slicing.
- Melt butter in a large saucepan over medium heat, and then add the onions and leeks, salt and black pepper. Cook, covered at medium high heat, stirring occasionally, until onions are limp and transparent.
- Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender.
- Using a potato masher, mash and stir the potatoes until desired consistency is reached. (I like it a bit chunky) As you mash the potatoes and the soup thickens, lower the heat; stir frequently to prevent sticking on the bottom.
- Stir in 2 cups of heavy cream over low heat for about 10 minutes (don’t let it boil), stirring frequently, then remove from heat and serve.
