Showing posts with label Main Ingredient【Bread】. Show all posts
Showing posts with label Main Ingredient【Bread】. Show all posts
Garlic Crostini with Spinach, Mushroom & Parmigiano Salad
0 comments Posted by Cooking Recipes at 3/12/2009by Joanne Weir
For the vinaigrette:
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. fresh lemon juice (from about half a lemon)
- 1 tsp. finely grated lemon zest (from about half a lemon)
- 1 small shallot, minced (1-1/2 Tbs.)
- 1 medium clove garlic, minced
- Kosher salt and freshly ground black pepper
For the salad and crostini:
- Six 1/2-inch-thick slices coarse-textured Tuscan-style bread
- 2 cloves garlic, cut in half lengthwise
- Kosher salt
- 2 Tbs. extra-virgin olive oil; more for drizzling
- 10 oz. small fresh button mushrooms, stems discarded, caps halved (about 2-1/2 cups)
- Freshly ground black pepper
- 6 cups loosely packed baby spinach leaves, washed and dried (about 6 oz.)
- Parmigiano-Reggiano for shaving
Make the vinaigrette:
In a small bowl, whisk together the vinaigrette ingredients, seasoning to taste with the salt and pepper.
Make the salad:
Position a rack 6 inches from the broiler element and heat the broiler on high. Arrange the bread slices on a baking sheet and broil until crispy and light golden on top, 1 to 2 minutes. Flip and broil the other sides until golden, about 1 minute. Rub one side of the toasted bread with the cut sides of the garlic. Sprinkle each slice with a small pinch of salt and set aside.
Heat the oil in a 10-inch skillet over medium-high heat. When the oil is shimmering, add the mushrooms and stir to coat in the oil. Let the mushrooms cook undisturbed until the liquid they release evaporates and they're deep golden brown, 5 to 7 minutes. Sprinkle with 1/2 tsp. salt, stir, and continue cooking, stirring occasionally, until most sides are nicely browned, 3 to 5 minutes more. Season to taste with more salt and pepper. Remove from the heat and let cool slightly.
Toss the spinach and vinaigrette in a large bowl. Put the bread slices on four or six plates and drizzle each slice with a little olive oil. Divide the spinach among the plates, arranging it on the top of the bread but leaving part of the bread exposed. Top with the mushrooms. Using a cheese shaver or vegetable peeler, shave a few thin slivers of Parmigiano over the top. Serve immediately.
photo: Scott Phillips
From Fine Cooking 88, pp. 66
September 18, 2007
Grilled Goat Cheese Crostini with a Tangle of Marinated Roasted Peppers
2 comments Posted by Cooking Recipes at 3/12/2009by Elizabeth Karmel
- 3 medium bell peppers (1 red, 1 orange, and 1 yellow)
- 3 Tbs. balsamic vinegar
- 2 Tbs. extra-virgin olive oil
- 1-1/2 tsp. fresh thyme
- 1/4 tsp. kosher salt
- Freshly ground black pepper
- 1 recipe Grilled Garlic Bread
- One 4-1/2- to 5-1/2-oz. container of soft, spreadable goat cheese (such as Chavrie), at room temperature
Prepare a medium-high grill fire. Grill the bell peppers, turning occasionally, until the skin chars all over, 15 to 20 min. Put the charred peppers in a heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle, about 30 min.
Meanwhile, in a large bowl, combine the balsamic vinegar, olive oil, 1/2 tsp. of the thyme, salt, and about 5 grinds of pepper. Mix well.
Remove the pepper skins and seeds and cut the peppers into thin strips. Add the peppers to the vinegar mixture and let them marinate for at least 1 hour and up to 3 days. (Refrigerate if making more than a few hours ahead and return to room temperature before assembling the crostini.
Spread each slice of the grilled garlic bread with a generous layer of goat cheese, sprinkle with some of the remaining thyme, and top with a tangle of the peppers and a small grind of black pepper. Serve immediately.
photo: Scott Phillips
From Fine Cooking 87, pp. 42
September 1, 2007
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