Wild Mushroom Paté on Crostini with Gremolata Butter →

This simple wild mushroom paté is filled with umami-richness enhanced with garlic, fresh herbs, brandy, and lemon zest. Add the tangy, garlicky, crunchy crostini and you have a sure-to-please starter or appetizer for your vegetarian and omnivore friends. After you try the gremolata butter on crostini or toast, you may decide to keep a small tub in your fridge to have on hand for other dishes.

Wild Mushroom Paté on Crostini with Gremolata Butter

Serves 4-6
Ingredients

• 2 tablespoons olive oil

• 7 tablespoons butter separated (3+4)

• 3 garlic cloves: 2 finely minced + 1 smashed

• 1 small red chili pepper, seeds removed and finely chopped

• about 2 cups mixed mushrooms, chopped (cremini, oyster, and shitake work well)

• 1 tablespoon coarsely chopped fresh flat-leaf parsley (or other fresh herb of choice)

• 1 tablespoon fresh marjoram, or thyme leaves (or combination)

• 1-2 tablespoons cognac or brandy or Marsala

• 1-2 tablespoon grated Parmesan cheese (to taste)

• ½ teaspoon grated lemon zest

• salt and freshly ground black pepper

• diced pickled apples, pears, or beets, or cornichons for garnish (optional but recommended)

• 8 slices of baguette less than a ½ inch thick

Make the Gremolata Butter

1. In a small saucepan or your microwave, melt 4 tablespoons (½ stick) of butter,

2. Mix in the smashed (or finely minced) garlic, lemon zest, and finely chopped parsley and simmer over low heat for 1 minute.

3. Pour the mixture into a small bowl and set aside.

Cook the Mushrooms

1. Heat the olive oil and 3 tablespoons of butter in a frying pan, fry the minced garlic and chili pepper for one minute over medium heat, stirring so you don’t burn the garlic!; then add the mushrooms and saute until the mushrooms have released their water and begin to brown.

2. Add the brandy and cook until the brandy has almost evaporated.

3. Stir in the parsley, thyme (or marjoram), and Parmesan and season with salt and freshly ground black pepper and saute for 2 minutes. Remove from heat and set aside.

4. Optional: for a finer consistency, process the finished cooked mixture in a food processor to your desired texture.

Make the Gremolata Crostini

1. Using a sheet pan, toast the slices of bread on one side under the broiler until light brown (taking care not to burn)

2. Turn the slices over and spread about ½ teaspoon of the Gremolata Butter on each slice.

3. Return the sheet pan with crostini slices to the broiler briefly until golden brown.

4. Spoon over the mushrooms with optional garnish and serve.

Polenta Cakes →

What to do with leftover Creamy Parmesan Polenta? Turn it into delicious slightly crunchy-creamy Polenta Cakes. Simply take a handful, or scoop of the leftover polenta and make patties about 1/2-3/4 inch thick and pan-fry them on a hot griddle. A tribute to the versatility of polenta, you can make breakfast polenta cakes with an egg on top; cut the cakes into quarters and serve them as appetizers with toothpicks with a simple marinara for dipping, or create a first-course with the topping of your choice. As a main course with a green salad, these polenta cakes are delicious with shredded Beef Ragu as pictured. If you want to use the polenta cakes as a first course, you might want to make them thinner than ½ inch like the photo. Served as a starter, thin polenta cakes are perfect vehicles for creamy and savory toppings or serve them for a light lunch with a green salad. For a savory variation of the basic polenta, you could add a bay leaf or 1/4-1/2 teaspoon of thyme while cooking. For a saltier polenta, substitute Pecorino Romano, aged Gouda, or Gorgonzola for the Parmesan. Experiment and find the combination that you enjoy. Let your imagination be your guide.

1. Make the Polenta.

2. If you’re not using leftover polenta, line a baking dish with plastic wrap, or grease the sides of the dish with butter or olive oil.

3. Pour the freshly made hot polenta into a baking dish or sheet pan that will allow you to spread out the hot polenta to about 1/2-3/4 inch thickness. Spread the top evenly, allow to cool, cover with plastic wrap, and refrigerate until firm.

4. Slice into rectangles or squares, or cut into portions with a cookie/biscuit cutter. Pan-fry in a cast iron or non stick pan with a little olive oil until brown on both sides. (2-3 minutes on a hot skillet)

Anise Flavored Shrimp, Frico, and Delicata Squash with Pomegranate, Pistachio Relish →

This is an elegant starter for a special meal. It takes a bit of prep work, but the results are worth it. Make the Fricos a day ahead. They will keep for a couple of days in an air-tight container. Try not to eat them all before you make the shrimp and relish.

1. PARMESAN FRICOS (CHEESE CRISPS)

Ingredients:

• 1- 8 ounce piece Parmigiano-Reggiano

• 2 1/2 tablespoons all-purpose flour

• 1/2 teaspoon black pepper

• 3/4 teaspoon herbes de Provence, optional

• ½ tbs lemon zest

  *Note: make the Fricos first and store them between sheets of parchment paper. They will keep for a couple of days in an airtight container.

Directions:

Preheat oven to 375°F. Line a half sheet pan with a silpat or parchment paper; a non-stick sheet pan works well also.

1. Using the largest holes on a box grater, coarsely shred the cheese.

2. Stir together the cheese, flour, pepper, and herbes de Provence in a large mixing bowl.

3. Arrange tablespoons of cheese four inches apart on the silpat/parchment paper, stirring the cheese mixture in the bowl between tablespoons to keep the flour evenly distributed.

4. Flatten each mound slightly with your fingertips to form a three-inch round.

5. Bake the fricos until golden, about 10-12 minutes.

6. Cool two minutes on the half sheet pan, then carefully transfer each crisp (they are very delicate) with a thin spatula to a rack to cool completely.

   *Frico recipe adapted from: https://www.splendidtable.org/recipes/lacy-parmesan-frico

2. ROASTED DELICATA (or ACORN) SQUASH WITH POMEGRANATE-PISTACHIO RELISH

RELISH:

Ingredients:

• 2 Delicata squash, washed well and cut into rings (you don’t have to remove the skin)

• 2 tablespoons unrefined coconut oil, melted

• sea salt

• freshly ground black pepper, to taste

• 2 tablespoons unrefined, cold-pressed olive oil

• 2 tablespoons unfiltered apple cider vinegar or pomegranate molasses

• ½ teaspoon sea salt

• 1 cup pomegranate seeds (or dried cranberries, or dried cherries)

• ½ cup pistachio nuts, toasted

• 2 small shallots, chopped (or 1 medium)

• 3 Tablespoons fresh mint, chopped

  *Note: this makes about six servings

Directions:

Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.

1. Place the squash rings on the baking sheets and brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes.

2. While squash is roasting, assemble relish. Whisk the oil, vinegar, and salt together in a medium bowl, add remaining ingredients and toss to combine.

3. Arrange the squash rings on small plates and spoon relish mixture on top. (Note: alternatively you can chop up the squash and gently stir it into the relish before you spoon it onto a leaf of lettuce)

   *Squash recipe adapted from: https://pamelasalzman.com/roasted-delicata-squash-with-pomegranate-pistachio-relish-recipe/

3. ANISE FLAVORED SHRIMP

1. Saute 6 extra large shrimp for one minute on each side.

2. Add 2 tablespoons of anise flavored liquor (Anisette, Pastis, Pernod), stir the shrimp briefly to coat with the liquor and remove from heat.

4. ASSEMBLE THE PLATES:

1. Gently stand a Frico on edge vertically into the mounded Relish and place an Anise Flavored Shrimp on the Relish leaning against the Frico.

2. Serve at room temperature.

*Note: a soft Loire Valley Sauvignon Blanc or a Viognier pairs nicely with this dish.