73. Sherried Mushroom Empanaditas p.38

73. Sherried Mushroom Empanaditas p.38

The recipe is a combination of this one for full sized Sherried Mushroom Empanadas, and yesterday’s tuna empanaditas. Of course the full sized empanada makes way too much filling, so you’d need to cut it down.
I made these for the same party as the tuna empanaditas. They use the same puff pastry wrapping, and have [...]

8 August 2007 | Hors D'Oeuvres & First Courses, The Book | 2 Comments
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60. Prosciutto- and Parmesan-Stuffed Mushrooms p.27

60. Prosciutto- and Parmesan-Stuffed Mushrooms p.27

No recipe, too bad.
These were an excellent appetizer. I brought them to a dinner party and they disappeared just like that. They’re mushroom caps stuffed with the cooked down mushroom stems, garlic, onion, bread crumbs, prosciutto, Parmesan, a useless dash of parsley, and an egg to hold it together. After the caps are filled [...]

25 July 2007 | Hors D'Oeuvres & First Courses, The Book | 2 Comments
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2. Saltimbocca p. 456

2. Saltimbocca p. 456

The version in The Book is very similar to this one with a slightly different ingredient list. I’ll give it to you here
8 thin veal cutlets
1/8 teaspoon freshly ground black pepper
3 garlic cloves
1/4 teaspoon salt
16-24 fresh sage leaves (each about 2 1/2 to 3 inches long)
8 thin slices prosciutto (about 1/4 pound total)
1/4 cup olive [...]

7 March 2007 | Beef, Veal, Pork, and Lamb, The Book | Comments Off
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