Guest Blogger: Laura And Her Latest Recipe: Mushrooms Stuffed With Hazelnut Gremolata
I have a friend named Laura who is one of those "what can't she do" girls. I'm going to brag on you a little, Missy, so turn your head. I've written about her on my other blog (on AOL where it sits wallowing in it's parallel loneliness), and she will be popping up time to time on my blog with her talents to share with my readership. I am not transferring her previous recipe entries over to this blog so if you want to find them, go visit this URL and you will find her creations:
http://journals.aol.com/washingtoncube/DistrictDaybook/
Her career is in the field of civil engineering, and I've always marvelled that such a pretty and feminine woman has spent her lifetime excelling in what are traditionally considered masculine fields. I like to tease her about her world by telling her that I am sure her hard hat is "tiny, pink and cute." You need to be strong to survive a working world where large projects are being undertaken involving big bucks and inflated egos to boot. I've always told her she should try out for The Apprentice, because she understands Donald Trump's environment at it's rawest I-beam girder level, and she could wipe the floor with those doofuses they seem to select. Her mother and her friends concur.
Laura was a musical prodigy as a child where she studied and later taught at the Peabody Conservatory in Baltimore. She is still affiliated with a music camp for budding musicians called The Walden School: a place she studied as a child, later taught, and now oversees administrative issues in her spare time. Donations always welcomed.
http://www.waldenschool.org/
She majored in engineering in college (men...lots of men), and as I said, she is now a civil engineer, but she is so much more. She is a creative cook and puts together these wonderful menu concepts when she caters parties. She can not only design a house, but build it and then decorate it. Children adore her for her innovative ideas in keeping their minds busy on a rainy day. Her niece and nephew love, love, love Auntie Laura. She has a quick wit, an inquiring mind, and I just think she's the bee's knees...as do all of our friends.
Here is a recipe Laura has supplied me for my latest blog entry. The photography is a tad fuzzy having been taken at a party where the servers were trying to rapidly load the tables for hungry guests so it was taken in haste, but it gives you the idea:
Photograph supplied by ThaiMex1
http://journals.aol.com/washingtoncube/DistrictDaybook/
Her career is in the field of civil engineering, and I've always marvelled that such a pretty and feminine woman has spent her lifetime excelling in what are traditionally considered masculine fields. I like to tease her about her world by telling her that I am sure her hard hat is "tiny, pink and cute." You need to be strong to survive a working world where large projects are being undertaken involving big bucks and inflated egos to boot. I've always told her she should try out for The Apprentice, because she understands Donald Trump's environment at it's rawest I-beam girder level, and she could wipe the floor with those doofuses they seem to select. Her mother and her friends concur.
Laura was a musical prodigy as a child where she studied and later taught at the Peabody Conservatory in Baltimore. She is still affiliated with a music camp for budding musicians called The Walden School: a place she studied as a child, later taught, and now oversees administrative issues in her spare time. Donations always welcomed.
http://www.waldenschool.org/
She majored in engineering in college (men...lots of men), and as I said, she is now a civil engineer, but she is so much more. She is a creative cook and puts together these wonderful menu concepts when she caters parties. She can not only design a house, but build it and then decorate it. Children adore her for her innovative ideas in keeping their minds busy on a rainy day. Her niece and nephew love, love, love Auntie Laura. She has a quick wit, an inquiring mind, and I just think she's the bee's knees...as do all of our friends.
Here is a recipe Laura has supplied me for my latest blog entry. The photography is a tad fuzzy having been taken at a party where the servers were trying to rapidly load the tables for hungry guests so it was taken in haste, but it gives you the idea:
Mushrooms Stuffed With Hazelnut Gremolata
Prep Time: 10 minutes Cook Time: 15 minutes
Yield: 32 hors d'oeuvre servings
1.5 cups hazelnuts, coarsely chopped
32 large "stuffer" mushroom caps (white ok,
but prefer cremini, stems removed)
Olive Oil
Salt and freshly ground pepper
2 garlic cloves, finely chopped
1 cup raw, chopped portobello
mushrooms (stems can be used)
1/3 cup seasoned bread crumbs
1/4 cup parsley, finely chopped
2 tablespoons lemon zest, finely chopped
Preheat the oven to 375 degrees. Spread the nuts in a baking pan and toast in the oven about 7 minutes until fragrant. Set aside.
Brush the mushroom caps with olive oil and season with salt and pepper to taste. Arrange on a baking sheet and roast in the oven about 6 minutes until just cooked through, basting once or twice with juices. Set aside.
Meanwhile, cook chopped mushroom stems and pieces with garlic in 2 tablespoons of olive oil in a sauté pan, about 3 minutes. Combine with the nuts, bread crumbs, parsley and lemon zest in a medium bowl and season with salt and pepper to taste.
Place heaping spoonfuls of the gremolata stuffing into the mushroom caps. Serve warm or at room temperature.
Mushrooms Stuffed With Hazelnut Gremolata....
Yield: 32 hors d'oeuvre servings
1.5 cups hazelnuts, coarsely chopped
32 large "stuffer" mushroom caps (white ok,
but prefer cremini, stems removed)
Olive Oil
Salt and freshly ground pepper
2 garlic cloves, finely chopped
1 cup raw, chopped portobello
mushrooms (stems can be used)
1/3 cup seasoned bread crumbs
1/4 cup parsley, finely chopped
2 tablespoons lemon zest, finely chopped
Preheat the oven to 375 degrees. Spread the nuts in a baking pan and toast in the oven about 7 minutes until fragrant. Set aside.
Brush the mushroom caps with olive oil and season with salt and pepper to taste. Arrange on a baking sheet and roast in the oven about 6 minutes until just cooked through, basting once or twice with juices. Set aside.
Meanwhile, cook chopped mushroom stems and pieces with garlic in 2 tablespoons of olive oil in a sauté pan, about 3 minutes. Combine with the nuts, bread crumbs, parsley and lemon zest in a medium bowl and season with salt and pepper to taste.
Place heaping spoonfuls of the gremolata stuffing into the mushroom caps. Serve warm or at room temperature.
Mushrooms Stuffed With Hazelnut Gremolata....
Photograph supplied by ThaiMex1
posted by Washington Cube at 5:19 PM
2 Comments:
This sounds amazing. I loved Laura's mushroom canapes, so I'm convinced everything she makes must be wonderful.
grince
We all know what a fantastic cook Miss Lau Lau is, Grince. If she ever gets tired of designing bridges and roads, she's got another career waiting for her.
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