PHOTOGRAPHY: JOSÉ MANUEL PICAYO RIVERA
Goat-Cheese Stuffed Mushrooms
These tasty and stress-free recipes take the tension out of entertaining so you can spend more time enjoying your guests.
Olive oil, for baking sheet
3 slices white sandwich bread
1 small garlic clove, coarsely chopped
1 log (5 ounces) soft goat cheese, crumbled
1/2 cup fresh parsley leaves
1/4 teaspoon red-pepper flakes
2 packages (10 ounces each) white button mushrooms, stems removed
Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.
YIELD: Makes about 24
SOURCE: Everyday Food, October 2007
White-Bean Dip with Toasted Pita Chips
Everyone will love this dip, so make some extra; it will keep, refrigerated, three days.
1 can (19-ounce) cannellini beans, drained and rinsed
3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
Coarse salt and ground pepper
In a food processor, combine cannellini beans, olive oil, 3 tablespoons fresh lemon juice (about 1 lemon); season with coarse salt and ground pepper. Puree until smooth.
Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips.
SOURCE: Everyday Food, October 2003
These flaky, cheesy appetizers are the perfect addition to any occasion.
PREP: 20 MINS TOTAL TIME: 30 MINS
1 large egg
1/4 cup grated Parmesan
1/2 teaspoon mustard powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
All-purpose flour, for rolling
1 sheet frozen puff pastry (from a 17.3-ounce box), thawed
To give decorative flair to cheese straws, twist the dough, and flatten the ends so they stick to the baking sheets. This way, the strips won't untwist as they bake.
Preheat oven to 400 degrees. In a small bowl, whisk together egg and 1 tablespoon water; set egg wash aside. In another small bowl, combine Parmesan, mustard powder, salt, and cayenne; set aside.
On a lightly floured work surface, roll out dough (still folded in thirds) to a 16-by-12-inch rectangle. With short side facing you, cut in half crosswise; brush one side of both halves with egg wash. Sprinkle one egg-washed half with cheese mixture. Sandwich halves together, egg-washed sides facing in; press lightly to adhere. Run a rolling pin over dough to seal.
With short side facing you, cut dough crosswise into 24 strips, each 8 inches long and 1/2 inch wide. Place strips, 1 inch apart, onto two baking sheets; twist strips, pressing down on ends to adhere them to sheets. Bake until cheese straws are puffed and golden, 8 to 10 minutes, rotating sheets halfway through.
SOURCE: Everyday Food, November 2008
Devils on Horseback
Joan Rivers and Martha Stewart make hors d'oeuvres inspired by the best picture nominees, including Devils on Horseback.
Sweet-and-Sour Chicken Wings
This sweet-and-sour chicken wing recipe, adapted from Everyday Food, is a family-friendly meal sure to become a favourite in your home.
2 pounds chicken wings
1/2 cup sherry-wine vinegar
1/2 cup olive oil
2 tablespoons light-brown sugar
1 tablespoon paprika
4 cloves garlic, smashed
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Nonstick cooking spray
Place chicken wings in a large resealable plastic bag or large bowl. In a medium bowl, mix together vinegar, oil, sugar, paprika, garlic, salt, and pepper. Measure out 1/4 cup vinegar mixture and set aside. Pour remaining mixture over chicken; cover and transfer to refrigerator. Let marinate for at least an hour, or up to overnight.
Preheat oven to 450 degrees. Spray a baking sheet with nonstick cooking spray.
Remove chicken from marinade, discarding marinade. Transfer chicken to prepared baking sheet and bake, until juices run clear, about 30 minutes, basting with reserved marinade halfway through cooking. Remove chicken from oven and brush with any remaining marinade before serving.
SOURCE: The Martha Stewart Show, April 2009