Outside the take out box
Better, faster, fresher, cheaper and healthier
Wish you could cook like one of those pro chefs from TV?
|Eye candy for your palate|
Knock their socks off with this oh so easy, oh so gourmet, make ahead first course.
You'll pay big bucks for this at a fancy bistro but when I show you how easy it is to get together, you'll wonder why you fall for all the gourmet hype.
Great cooking (like a great life) is all in the presentation.
The ingredients in this recipe are inexpensive and the preparation is quick but when you add a soupcon of style, well, that's what turns any dish into gourmet fare.
Bistro Mushrooms and Virginia Hummus
The recipe may look long but it is really easy- REALLY!
|A first couse should be|
a teaser that makes
them beg for more
Makes about 4 (1/3 cup hummus) servings
Make ahead to allow for chilling
Can also be served topped with hot mushrooms
1 recipe Virginia Hummus (recipe follows)
1 recipe Bistro Mushrooms (recipe follows)
Fresh rosemary for garnish
Balsamic vinegar for serving (optional)
|Make a fork pattern|
Using a fork, make a pattern on each mound for style and to help keep the mushrooms from slipping off. (You can do this several hours ahead, cover plates lightly with plastic wrap and refrigerate.)
At serving time, divide the mushroom mixture (hot or cold) over the hummus.
Add a sprig of rosemary to each side. Splash with a little balsamic vinegar, if desired.
|Top with mushroom mixture|
|Garnish with fresh|
2 tablespoons smooth, natural peanut butter (unsweetened)
Karla's Tip #1 - Onions
Vidalia onions are very, very mild and will never bring a tear to your eyes. They have no bite so they are perfect to eat raw and they don't upset the stomach as much as regular onions can.
Seasonally, they're available May thru July but with the season-less way food is available now-a-days, you may be able to find them at other times of the year.
If you can't find Vidalias, try another type of sweet mild onion or even red onions. But, if the taste of raw onions is too much for you, try chopping the coarsely and microwaving (covered) for 30 seconds or so. This will take the edge off without cooking them. Cool before adding to the recipe.
Karla's Tip #2 - Garlic