Tag: olive oil

Sausage Stuffed Mushrooms

Mushroom lovers will go crazy for these! Stuffed with sausage and mascarpone cheese-what could be bad. This recipe comes from Ina Garten so you know it has to be good! Bake them until nice and crispy and serve these Sausage Stuffed Mushrooms at your next cocktail hour or holiday!

Sausage Stuffed Mushrooms

You may need:

white baking dish

Sausage Stuffed Mushrooms

Ingredients

16 extra-large white mushrooms, caps and stems separated
5 tablespoons, divided
2½ tablespoons medium-dry sherry
¾ pound sweet Italian sausage, casings removed
¾ cup minced scallions, white and green parts (6 scallions)
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon pepper
⅔ cup panko
5 ounces Italian mascarpone cheese
⅓ cup freshly grated Parmesan cheese
2½ tablespoons minced fresh parsley

Instructions

Preheat the oven to 325 degrees.
Trim the mushroom stems and chop them finely. Set aside.
Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and the sherry. Set aside.
Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat.
Add the sausage, crumbling it with a wooden spoon.
Cook the sausage for 8 to 10 minutes till browned.
Add chopped mushroom stems for 4 more minutes.
Stir in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes.
Add panko.
Add mascarpone until melted.
Remove from heat and add Parmesan and parsley,
Add salt and pepper.
Cool a little.
Fill each mushroom with the mixture.
Place in baking dish and bake 50 mins.

3.4.3177

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Beef Liver Paté with Pistachios

This is a delicious way to get more nutrient-dense liver into your diet and a great addition to any party. Perfect for feeding a crowd with some crackers, or toasted French bread and seasonal fruit on the side. This recipe is gluten-free, low-carbs, and keto-friendly. If you want to make it dairy-free, just replace ghee with olive oil or coconut oil, and heavy cream with coconut cream.

Paté	Topping
500 g Beef liver, sliced 50 g Ghee or butter 2-3 Shallots, diced 30 g Ginger, peeled and thinly sliced 1 tbsp Brandy, optional 1 tsp Pink sea salt 1 tsp Mixed peppers (green, white, black and pink) Large pinch of nutmeg 5-6 Sage leaves 100 ml Heavy cream	4 tbsp Ghee or butter 1 tsp Pink peppercorns 2 tbsp Pinenuts 1 tsp Hemp seeds

Gently rinse liver under cold water. Slice and place them in a large bowl, barely cover with water and add the juice of a lemon. Soak for an hour before cooking, drain and pat dry.
Heat a large non-stick skillet over medium heat. Add ghee and cook shallots and ginger for 5 minutes until aromatic.
Add liver slices and cook until no longer pink inside, about 7 minutes. Stir in brandy if using. Remove from heat and cool for a few minutes, then transfer to a food processor. Add salt, peppers, nutmeg, sage, and heavy cream. Blend until smooth.
Pack into small serving dishes, then cover and refrigerate for 15 minutes.
Melt ghee or butter for the topping. Cool slightly and pour over pate. Top with pink peppercorns and pine nuts or hemp seeds.
Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight to set and develop the flavours. The pate can be stored for up to 5 days in the fridge.

Eat,Drink And Be Merry!

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Spicy Salami Spread (Nduja) – Almost Instant Soft Serve Salami

I’m not saying this spicy salami spread is as good as traditional nduja, but I am saying this takes about 3 months less time to make, and still delivers most of the characteristics that make this Calabrian delicacy so amazing. And just in case you’re not familiar with nduja, a few of those characteristics are a rich, spicy, super-savory flavor, and soft, luxurious texture.

Finding some decent salami to use should be simple enough, but depending on where you live, the oil-packed Calabrian chilies may not be as easy to acquire. Any decent Italian market will carry them, so ask your Calabrian friends where they shop, but if that doesn’t work, you can find them online as well. Or, you could use another spicy, jarred pepper product like Sambal, or simply use fresh hot chilies like Fresno, or cherry peppers. If it’s spicy, and it’s a pepper, it will work.

You can substitute bacon for the pancetta, but since bacon is smoked, your final product will taste significantly different. Not bad, just different. In any event, the wonderful ways you can use this are extensive. I gave a few ideas in the video, but other highly recommended uses include adding it to pasta sauces, salad dressings, ravioli fillings, and even as a pizza topping.

Having said that, this stuff is so unique, and delicious, your guests might not leave you with much to experiment with, which is fine, since this is so fast and easy to produce. So, with peak entertaining season right in front of us, I really do hope you give this a try soon. Enjoy!

Ingredients for about 2 cups Spicy Salami Spread (Nduja):

4 ounces sliced or diced pancetta, cooked, fat reserved

1/3 cup seeded hot Calabrian peppers

3 tablespoons Calabrian pepper oil from the jar

12 ounces sliced salami

1/4 room temp butter

2 or 3 tablespoons olive oil, or as needed to adjust the texture to your liking

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