Building a Nest: Mushroom Polenta Canapes

A few years ago, I was at a wedding and had a polenta canape during cocktail hour.... and every since I've dreamed of having them again. I had never made polenta before and had only had it a few times. I started envisioning different dishes with polenta in it. For my best friend's shower, I knew I wanted a polenta recipe and searched high and low for the perfect recipe. Somewhere along the recipe search, I decided to pair mushrooms with the polenta and finally came across a Cooking Light recipe.

I thought this recipe came out pretty well- I'd like to make it again when I don't have a lot going on so I can give it a bit more attention (I believe I added cheese to both top and bottom of the polenta pieces... oops!). I thought it had great taste and looked pretty.

My one tip about cooking polenta is to watch out, it spits when you add it to the boiling liquid. Don't stand directly over the pot when it's cooking... or you'll get attacked!


Mushroom Polenta Canapes
adapted from Cooking Light

Polenta:

4 1/2 cups chicken broth
1 1/2 cups quick-cooking polenta
1 teaspoon salt
Cooking spray
1 tablespoon butter, melted
1/2 cup (2 ounces) shredded Gruyère cheese

Topping:
1 cup boiling water
1/2 ounce dried porcini mushrooms
1 tablespoon butter
1/3 cup thinly sliced shallots
1/8 teaspoon crushed red pepper
1 cup sliced shiitake mushroom caps (about 3 1/2 ounces)
1 cup sliced cremini mushrooms (about 3 1/2 ounces)
1 teaspoon dry vermouth or dry white wine
splash of sherry wine
1/2 teaspoon minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved Gruyère cheese

Preparation

1. To prepare polenta, bring 4 1/2 cups broth to a boil in a medium saucepan. Gradually add polenta and 1 teaspoon salt, stirring constantly with a whisk. Reduce heat to low; cook 3 minutes or until thick, stirring frequently. Spoon polenta into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly. Press plastic wrap onto surface of polenta; chill 1 hour or until firm.

2. Preheat broiler.

3. Invert polenta onto a baking sheet coated with cooking spray. Cut polenta into 36 rectangles (leave polenta on baking sheet). Broil 5 minutes. Turn polenta over. Brush polenta with 1 tablespoon butter. Broil 5 minutes. Sprinkle 1/2 cup shredded cheese evenly over rectangles; broil 5 minutes or until cheese melts.

4. To prepare topping, combine 1 cup boiling water and porcini mushrooms in a bowl; cover and let stand for 15 minutes. Drain; chop mushrooms.

5. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add shallots to pan; cook 4 minutes or until tender, stirring frequently. Stir in red pepper; cook 30 seconds. Add porcini, shiitake, and cremini mushrooms; cook over medium-high heat 10 minutes or until liquid evaporates, stirring occasionally. Stir in vermouth, sherry, thyme, 1/4 teaspoon salt, and black pepper; cook 2 minutes, stirring frequently.

6. Spoon 1 teaspoon mushroom mixture on top of each polenta rectangle; top rectangles evenly with shaved cheese.

Building a Nest: Roasted Eggplant Dip

I know people can be stumped at ways to use eggplant... I've used it in eggplant parm, roasted for orzo salad and pizza. I haven't made baba ganoush but I plan to soon as I really enjoy eggplant. This recipe is yet another Ina Garten recipe winner. My family absolutely loves this recipe. It's versatile and easy to prepare. If I have extra, I toss it in with pasta or cook it with chicken. It's really delicious!

Roasted Eggplant Dip
Adapted from Ina Garten

Ingredients


1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced (I used 3)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 tbsp balsamic vinegar (or more)
1/2 tsp red pepper flakes


Directions

Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.

Cool completely (placing hot items in the food processor is not recommended due to BPA chemicals in the food processor bowl).

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, balsamic vinegar and red pepper flakes, and pulse 3 or 4 times to blend. Taste for salt and pepper.

Building a Nest: Artichoke & Red Pepper Bruschetta

I came across this recipe for artichoke & red pepper bruschetta a few years ago and was pretty impressed by it. Firstly, I love all the ingredients in it... and secondly, it's just plain tasty! I've used the leftover topping and mixed it in with pasta and eaten it with crackers. I've made it for several parties and people seem to enjoy it. I over-toasted the bread this time-- doing too many things at once... oops! If you like artichokes and red peppers and olives, I think you'll like this recipe!

Artichoke & Red Pepper Bruschetta
Sunset Magazine

Yield: Makes 3 dozen appetizers

Ingredients
1 red bell pepper (about 1/2 lb.), rinsed, stemmed, seeded, and finely chopped
1 red onion (about 6 oz.), peeled and finely chopped
1 clove garlic, peeled and minced or pressed
1 tablespoon olive oil
1 can (14 oz.) artichoke hearts, drained and finely chopped
1/4 cup minced parsley
1/4 cup finely chopped pimiento-stuffed Spanish-style green olives
2 teaspoons lemon juice
Salt and pepper
36 diagonally cut slices (1/4 in. thick) sourdough baguette (about 1 slender 8-oz. loaf)
1/2 cup grated asiago or parmesan cheese

Preparation
1. In a 10- to 12-inch nonstick frying pan over medium-high heat, frequently stir bell pepper, onion, and garlic in oil until vegetables begin to brown, 8 to 10 minutes. Add artichokes, parsley, olives, and lemon juice, mixing well. Remove from heat. Season to taste with salt and pepper. If making up to 1 day ahead, cover and chill.

2. Arrange baguette slices in a single layer on a 12- by 15-inch baking sheet. Broil 4 to 6 inches from heat until toasted on 1 side, about 1 minute. Remove from oven and turn slices over.

3. Spoon artichoke mixture equally on untoasted side of baguette slices; spread level. Sprinkle with cheese.

4. Broil 4 to 6 inches from heat until cheese begins to melt and topping is hot, about 1 minute.


 

Buiding a Nest: Mini Spinach Quiches

I had a massive internal debate for the week leading up to the baby shower I hosted for my best friend. Do I make quiche with crust or crustless... bite-sized quiches (mini-muffin sized) or mini quiches (standard muffin sized) . What would people like? What would be easier to eat? What would be easier to make? Do people even care?! I finally made an official decision the morning before the shower to make crusted bite-sized quiches... and then I ended up with a lot of extra filling so I used up the rest and made crustless ones as well! I think they're pretty cute and tasty.

Mini Spinach Quiches
crust: Martha Stewart; filling: me

Crust:
2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks) unsalted butter; chilled & cut into small pieces (I used frozen butter)
1/4 - 1/2 cup ice water

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
 
Filling:
1 package of frozen chopped spinach, thawed and water squeezed out
3 eggs
1/2-3/4 cup milk
1/2 tsp nutmeg
 
1. Beat eggs and combine with spinach, milk & nutmeg.
 
To assemble:
1. Spray mini-muffin pan.
 
2. Pinch of a piece of pate brisee (about 1/2 inch ball), press dough flat into a circle about 1 1/2 times the size of the muffin cup. Press into the cup and continue until you've filled all cups. Chill in the freezer for 30 minutes.
 
3. Blind bake at 400 for about 10 minutes until crusts are puffy and light golden brown. I didn't fill the pastries with weights.
 
4. Once dough cools, spoon egg mixture into dough crusts (about 1 tablespoon for each).
 
5. Bake at 350 for 15 minutes or until egg mixture puffs and is firm to the touch.
 
I used about half the mixture for one batch of crusts. After those baked, I removed them from the pan, to cool.  To the egg mixture, I added 1 additional egg, about 1/4 cup of milk, a dash more nutmeg and 2 tbsp flour and mixed to combine. Spray the pan again fill each cup about 3/4 full. Bake for about 15-20 minutes until egg mixture puffs and is firm to the touch.
 
Both can be served at room temperature or warmed up.
 

Avocado and Crab Salad

Back in March, Danimal and I traveled with his sister and her husband to Georgia. My in-laws spent the month renting a cute house on a fabulous island on the coast of Georgia. We had a fabulous couple of days exploring the area and walking the beach. My sister-in-law and I made dinner for everyone one night and wanted to use some of the local products. We had hoped to make it to the fish market but it turned out to be closed. The local supermarket turned out to be our only option... so we weren't able to use the locally caught fish.... but still had a fabulous dinner!

This recipe is so simple and easy... and soooooooooooo good! I can't wait to make it again. Crab and avocado really compliment each other and together, they make a perfect appetizer.

Here are two of my favorite pictures from our trip:






Avocado & Crab Salad
Gina's WW Recipe

1 medium Hass avocado
4 oz lumb crab meat
2 tbsp chopped red onion
1 lime, juiced
1 tbsp chopped cilantro
1 tsp olive oil
salt and pepper

In a medium bowl, combine onion, lime juice, olive oil, cilantro salt and pepper. Add crab meat and toss well.

Cut avocado open, remove pit and spoon out avocado. Cut into large chunks and add to crab. Mix carefully, not to mash the avocado. Spoon back into avocado shells and enjoy!

Serves 2

A Social Work Get Together

My coworkers and I try to get together after work every now and again to destress and connect outside of the hospital. I hosted my first gathering at our place last night and it was really fun. In preparing for it, I made Chipster-Topped Brownies and Spinach & Artichoke Dip Stuffed Mushrooms. Both were so yummy!

Spinach & Artichoke Dip Stuffed Mushrooms
(http://eatingwelllivingthin.wordpress.com/)

20-25 crimini or white mushrooms
4 ounces (1/2 pkg) reduced-fat cream cheese, softened
3/4 cup  Hellman's Light Mayonnaise
One 14-ounce can artichoke hearts, sqeezed to remove excess liquid and finely diced
1 cup frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, minced
1 teaspoon  granulated sugar
1 cup freshly grated Parmesan (not shredded – the powdery fresh from the deli/cheese case)
Pinch cayenne pepper

Preheat oven to 350 degrees. Wipe mushrooms clean; remove stems and gently scoop out the gills to make room for the filling.


In a large bowl combine the cream cheese, mayo, diced artichoke hearts, spinach, garlic, granulated sugar, Parmesan, and cayenne. Fill each mushroom cap with 1 tablespoon of dip mixture. Place on a baking sheet (with sides, as the mushrooms will release liquid) and bake for 15-20 minutes, or until mushrooms are soft and the filling is golden. Serve warm. Makes approx 10 servings of 2 pieces each.


This is the 2nd time I've made this dish. The first time was amazing! This time, the mushrooms were a bit soggy and I added an additional 1/2 clove of garlic. It was a little too much garlic (and I never say that). I find that using the handle end of a spoon works best for scooping out the mushrooms.




Chipster-Topped Brownies
(original recipe by Dorie Greenspan  Baking: From my Home to Yours)

For the Brownie Layer:
6 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
2 sticks (8 ounces) unsalted butter, cut into chunks
1 2/3 cups sugar
4 large eggs
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup walnuts, coarsely chopped

For the Cookie Layer:
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup (packed) light brown sugar
2/3 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped into chips, or 1 cup store bought chocolate chip
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9x13 inch baking pan, line it with wax paper or parchment paper and butter the paper. Put the pan on a baking sheet.

To Make the Brownie Batter:
Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. If the mixture get too hot, the butter will separate from the chocolates. Remove the bowl from the heat.



Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix in the melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add flour, mixing only until it disappears into the batter. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.




To Make the Cookie Dough:
Whisk together the flour, baking soda and salt.
Working with the stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minutes after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread it evenly over the batter.



Bake for 50-55 minutes, or until the cookie top is deep gold brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.



When the brownies are completely cook, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn the right side up onto a cutting board. Cut into bars about 2 inches x 1 inch. (You can cut larger bars if you're serving cookie lovers with Texas-size appetites.)  I was extremely happy how these turned out! They were absolutely devine! I cooked them for the entire 55 minutes, the crust was a little crackly but that wasn't anything horrible and made for some yummy crumbs. I'm not really sure how to avoid the crust cracking like that. I did end up tenting w/foil to avoid the cookie layer from burning for the last 15 or so minutes.
Makes 24 servings.