Mushroom Burgers

We try to stay healthy and eat as many vegetables as possible. Mushroom Burgers are meaty and satisfy that layered burger taste. Now you can put these on a bun, but because I breaded them, the bun is optional. Mushrooms for me have a special place in cooking. They bring me back to forests and forging. My Calabrese nonnis were the masters of mushroom picking.

I loved the smell of the forest in autumn and nonna would pack a special lunch. We would pick and the tinniest mushrooms made the best pasta. There is a dish that I cannot replicate because I need to get back into that forest. They were the little button mushrooms that came in clusters. Another favourite was what we called “vavuso” which means slimy. LOL Most people don’t like those, but to me they are a delicacy.

These are some of the Calabrese mushrooms http://ondacalabra.altervista.org/funghi.htm

Today I don’t go into the forest anymore, but it is the memories that entice me to try new things. I hope you like my mushroom burgers. You can dress them up your own way by adding or taking away other vegetable to make your burger.

Don’t forget to try https://recipesatmytable.com/healthy-anytime-veggie-burgers/

Ingredients

6 large portabello mushroom caps
1/2 cup of seasoned Italian bread crumbs
1/4 cup of grated Parmesan cheese
2 eggs slightly beaten with 1 tbsp cold water
1/4 cup canola oil
Sliced tomatoes
Roasted Red peppers
Feta Cheese
Garlic Mayonnaise

The Process

Brush off your mushrooms with a brush. Never wash your mushrooms.

Set up a breading station.

Dip the Mushrooms into the egg and then the bread.

Place mushroom in the canola oil and brown. Remove and place on a paper towel.

They get golden brown.

I add roasted red peppers which I always have on hand.

You can’t have a burger without tomatoes. I also love garlic aioli.

To top it off I add feta cheese.

The perfect mushroom burger.

Process

June 23, 2020

Roasted Breaded Tomatoes

I love salads and Roasted Breaded Tomatoes are on the menu for supper tonight. One of the ways we eat tomatoes sometimes is in a bread salad. I want to recreate the sweetness off Sun-Dried tomatoes. A little olive oil,breadcrumbs, parmesan, Roma tomatoes and an oven will do. In Sicily you find Sun-Dried tomatoes in many markets. I love their sweetness and versatility. In Sicily we say that the tomatoes are kissed by the sun and it is true.

My Sicilian grandmother Marietta made the best tomato sauce. I spent six weeks in Sicily as a teenager in 1975 and the aromas of her kitchen linger to this day. I loved the Arabic style building she called home. There was a large sink in the middle of the room. Wicker baskets made with love by my nonno Francesco hung everywhere. The building is now remodelled, but I make a point of walking by it every time I visit Cerda, and I can still smell her pasta sauce. We cook to remember, we cook to honour and tomatoes are at the heart of Italian cooking.

Once my tomatoes roast, I dress them with flavoured balsamic vinegar. Tonight I choose pomegranate balsamic. Goat cheese adds a bit of saltiness as well as the Kalamata olives. Food does not have to be complicated. Good food is about taste and simplicity. Enjoy the simple things in life.

Use these tomatoes anyway you want. Create new memories to share at your table with your family. I layer them on top of casseroles, eat them with salads and sometimes just munch on them as a snack.

If you like Sun-Dried tomatoes try https://recipesatmytable.com/sun-dried-tomato-and-brussels-sprout-pasta/

Ingredients

Roasting the tomatoes

8 to 10 firm Roma tomatoes cut lengthwise
3/4 cups Italian style breadcrumbs ( mine have Romano cheese)
1/4 cup olive oil (divided)
1/4 cup grated parmesan

Dressing the tomatoes

1/4 cup olive oil
1/2 cup feta cheese ( I like the goat feta)
parsley
flavoured balsamic reduction ( I used pomegranate)

Process

I cut the tomatoes lengthwise.

Use a pre-seasoned bread crumb with some cheese. A mixture of the Romano and the Parmesan will ensure crispiness.

Generously coat the slices.

Place on a greased pan lined with parchment. I used about 1/2 of the 1/4 cup of olive oil on the bottom. Don’t overcrowd the tomatoes.

Sprinkle the parmesan cheese over the tomato slices and now distribute the remaining 1/8 cup of olive oil over the tomatoes.

Into the oven at 375 F for 30 minutes.

Golden brown and yummy!!

Dress them with Kalamata olives, feta cheese, olive oil, flavoured balsamic vinegar reduction, and fresh parsley. Salt and pepper to taste.

May 26, 2020

Roasted Butternut Squash Soup

Roasted Butternut sQuash Soup

Roasted Butternut Squash Soup is a creamy rich delight. There is a secret to making this soup creamier than anything you have ever tasted before. After the squash comes out of the oven, I scoop it out and puree it before immersing it into the broth. The broth with the potatoes is pureed separately. This is where the velvety texture comes from.

I love having options and this soup tastes good hot or cold. You can also change the toppings. Today I use a seasoned crouton and parsley to dress it, but cold I dress it with cucumbers and dill. Try your own combinations.If you are a meat-lover, you can sprinkle it with crispy bacon or prosciutto.

The truth is that the weather plays tricks on us. For me, soup is the ultimate comfort food when it comes to a little chill. I took a bowl of this and ate it overlooking the pool and dreaming of warmer days. LOL

Don’t forget to also try my https://recipesatmytable.com/squash-soup-with-oranges/

Ingredients

1 medium butternut squash
1 tbsp olive oil
salt and pepper
2 tbsp butter
1 tbsp olive oil
1 large onion
2 medium potatoes
4 cups vegetable or chicken broth
1 tbsp chopped parsley
salt and pepper
croutons
parsley
milk or cream ( 1/4 cup optional)
Crumbled bacon or prosciutto on top (optional)

Process

Begin with the butter, olive il and onions. Love to se them brown.

Add the potatoes and let them brown a bit. Salt and pepper it well.

Then I add the potatoes and broth into the pot. Add in some parsley, Cover it and let it simmer for 20 minutes.

Meanwhile my squash is in the oven. I cut in in quarters, scoop out the seeds. Add salt and pepper and rub it with a little olive oil. Into the oven it goes for 3o minutes and 375. Always put it cut-side down. this allows for steam to build and it cooks quicker.

It’s beautifully roasted and easy to scoop out now.

It should yield over 4 cups scooped out.

Puree it.

Now add the pureed squash to the pureed potatoes and onions. Stir and let simmer for another 5 minutes. If you like this is when you can add 1/4 cup of cream or milk.

Plate and serve with croutons and dress with more parsley.

May 19, 2020May 19, 2020

Italian Stuffed Peppers

Italian Stuffed Peppers are cooking in my kitchen today and the aroma is incredible. This simple recipe stems from a “cucina povera”, but also understands the importance of taste. The few ingredients are the base of many stuffed vegetables. What you do with the ingredients is key to the flavour. These peppers are charred before baking.

Nonna use to blanche her peppers, but I am going for a quick crust on them before I bake them. I rub olive oil and some tomato paste on them and grill them for a few minutes to char them. The bread is an olive one and adds more intense flavour. These are vegetarian and I use some fresh vegetables to kick-up the taste.

Serve these as a main or side. You will be surprised at the taste and they are also easy to assemble.

You might also like my https://recipesatmytable.com/mashed-potato-vegetable-stuffed-peppers/

Ingredients

3 medium bell peppers sliced in half
1 tbsp of olive oil and 1 tbsp of tomato paste combined
1 loaf 450 gr of olive bread. I toast the bread. ( If you don’t have olive bread, use regular bread and add 10 pitted and sliced black or green olives)
1/2 cup white wine
1/2 cups water
1 clove garlic minced
2 eggs
1/2 cup plain bread crumbs
salt and pepper
1/2 tsp fresh thyme
2 tbsp Italian seasoning
2 tbsp minced parsley
1/2 cup Parmesan cheese
2 cups marinara sauce ( 1/2 cup goes into filling)
1/4 cup olive oil