Lighter Stuffed Mushrooms

A dear friend of mine just asked me for a stuffed mushroom recipe she could use for an upcoming party. Here is one that we've tried that we really liked. Even better is that it's a lighter version with a third less calories and a fifth of the fat per serving as the more classic version so you can stuff your face a few extra times.

Stuffed Mushrooms - The Best of Cook's Illustrated Light - Makes 30 mushrooms, serving 10

Note: The mushroom caps shrink significantly as they cook, so be sure to buy ones that are 11/2 to 2 inches wide. To prepare the mushrooms up to 2 days ahead, roast the caps and stuff them, but do not top with the reserved Parmesan. Arrange the unbaked stuffed mushrooms on a plate, wrap tightly with plastic wrap, and refrigerate. To bake, transfer to a foil-lined rimmed baking sheet, sprinkle with the Parmesan, and bake as directed in the recipe. You do not need to increase the cooking time.

MUSHROOMS
30 (11/2 to 2 inch wide) white mushroom caps, wiped clean
1 tablespoon olive oil
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1/4 teaspoon salt
pinch ground black pepper

FILLING
1 teaspoon olive oil
2 large shallots, minced (about 1/2 cup)
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
12 ounces white mushrooms, wiped clean and chopped fine (about 2 cups)
1 tablespoon fresh minced thyme leaves
salt
2 tablespoons dry sherry
1 tablespoon white wine vinegar
1/2 cup fresh bread crumbs (crushed up stale bread - not the pre-packaged kind)
1 ounce Parmesan cheese, grated (about 1/2 cup)
ground black pepper

1. FOR THE MUSHROOMS: Adjust an oven rack to the middle position and heat oven to 450 degrees. Line a large rimmed baking sheet with foil. Toss the mushroom caps with oil, garlic, salt, and pepper, then lay gill-side down on the prepared baking sheet. Roast the mushrooms until they release their juices, about 20 minutes. Flip the caps over and continue to roast until the liquid has evaporated completely and the mushrooms are brown all over, about 10 minutes longer. Remove the mushrooms from the oven, flip gill-side down, and set aside to drain any excess moisture whole preparing the filling (Do not turn off the oven.)

2. FOR THE FILLING: Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the shallots and cook, stirring often, until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the chopped mushrooms, thyme 1/2 teaspoon salt and cook, stirring often, until the mushroom mixture is dry, about 6 minutes. Stir in the sherry and cook until absorbed, about 1 minute. Off the heat, gently stir in the vinegar, bread crumbs, and 6 tablespoons of the Parmesan; season with salt and pepper to taste.

3. TO ASSEMBLE: Flip the roasted mushroom caps gill-side up and spoon about 1 teaspoon of the filling into each cap. Top each mushroom with a pinch of the remaining 2 tablespoons Parmesan. Bake the mushrooms at 450 degrees until the cheese has melted and the filling is warm, 10 to 12 minutes. Serve immediately.

Dill Potato Salad

Jeni seems to have more than a bumper crop of dill these days and Dave recommended that she try this potato salad which incorporates dill three different ways. When I met him and asked him what his favorite foods were he listed Mel's potato salad saying it could never be topped. He has since declared that this is his new favorite.

Dill Potato Salad, Cook's Country June/July 2011 - Serves 8

Note: Use both dill stems and chopped leaves (sometimes called fronds) in the herb sachet. Grey Poupon is our favorite brand on Dijon mustard.

1/4 cup white wine vinegar

3 tablespoons minced fresh dill plus 1/2 cup leaves and stems, chopped coarse

3 pounds Yukon Gold potatoes, peeled and cut into 3/4 inch pieces

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon Dijon mustard

3 scallions, green parts only, sliced thin

1. Combine vinegar and 1 tablespoon minced dill in bowl and microwave until steaming, 30 to 60 seconds. Set at room temperature until cool, 15 to 20 minutes.

2. Meanwhile, place chopped dill inside disposable coffee filter and tie closed with kitchen twine. Bring potatoes, dill sachet, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.

3. Drain potatoes thoroughly, then transfer to large bowl; discard sachet. Drizzle 2 tablespoons dill vinegar over hot potatoes and gently toss until evenly coated. Refrigerate until cooled, about 30 minutes, stirring once.

4. Whisk mayonnaise, sour cream, remaining dill vinegar, mustard, 1/2 tablespoon salt, and 1/2 teaspoon pepper together until smooth. Add dressing to cooled potatoes. Stir in scallions and remaining 2 tablespoons minced dill. Cover and refrigerate to let flavors meld, about 30 minutes. Season with salt and pepper to taste. Serve. (Can be refrigerated for up to 2 days.)

Shhh... It's a Surprise.

Daver is having a terrible day at work. I got a text this morning, that despite eight hours of work, he feels like nothing has been accomplished. He said he just wanted to go home and check out for awhile.

My solution: ice cream! Little does he know, Jeni Britton Bauer of Jeni's Splendid Ice Creams just released a cookbook of over 100 of her most favorite flavors and accoutrement specially modified for home ice cream makers. That last part is the kicker, because anyone who has tried knows that more often than not, large batch ice cream recipes don't convert well for the at-home cook and you end up with either an icy gritty ice cream or a gooey sloppy mix that eventually turns into the former.

I can't wait to go home and give it to him. Unwarranted and completely unexpected surprises are the best. And now we will have something to turn to when he moans over how much he misses Jeni's. (Available at BN.com for $15 plus free shipping and an additional 6% cash back if you go through ebates.com - just ask me for an invite.)

Summer Peach Cake

We made this cake when the parents were in town and it was a huge hit. We topped it with homemade vanilla custard and, in my opinion, that was the only way to go. As with most Cook's Illustrated recipes, there are a lot of steps, but each one is worth it in order to achieve that perfect balance and texture.

Summer Peach Cake - Cook's Illustrated, July & August 2011 - Serves 8 to 10

Note: To crush panko bread crumbs, place them in a zipper-lock bag and smash them with a rolling pin. If you can't find panko, 1/4 cup of plain, unseasoned bread crumbs can be substituted. Orange liqueur can be substituted for peach schnapps. If using peak-of-season, farm-fresh peaches, omit the peach schnapps.

2 1/2 pounds peaches, pitted and cut into half-inch-thick wedges

5 tablespoons peach schnapps

4 teaspoons lemon juice

6 tablespoons plus 1/3 cup granulated sugar

1 cup all-purpose flour

1 1/4 teaspoons baking powder

3/4 teaspoon salt

1/2 cup packed light brown sugar

2 large eggs

8 tablespoons unsalted butter, melted and cooled

1/4 cup sour cream

1 1/2 teaspoons vanilla extract

1/4 teaspoon plus 1/8 teaspoon almond extract

1/3 cup panko bread crumbs, crushed fine

1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.

2. Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in a bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.

3. Spray 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.

4. Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining peach batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugars is moistened. Sprinkle sugar mixture evenly over top of cake.

5. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.