Bruschetta – Traditional and Otherwise

The leftover baguette sitting on the counter immediately led me to bruschetta.  This Italian antipasto or appetizer is simple; if you can cut up bread and tomatoes, you can make it.  It's great party food, an easy appetizer that makes a big impression.  

Although I would much prefer local farmers market tomatoes for a dish like this, that features tomatoes, I find that good Campari or cherry tomatoes work fine in the winter when - at least in the Mid-Atlantic states, tomatoes are not in season.  

I began, as I often do, by researching to see what the tradition version is and how others vary it.  My “go to” guide for traditional Italian food is the The Silver Spoon.  With over 1,000 pages of definitions, recipes, menus, and other Italian food-related information, the book is comprehensive, but its recipes are often unpretentious and always a good place to start when figuring out how to make Italian dishes.

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Stir-Fried Shrimp

If you dither or get distracted when you cook, stir-frying may not be the right fit for you.  I’m new to “real” stir-frying, a convert courtesy of Grace Young and her magnificent guide, Stir-Frying to the Sky’s Edge.   Although I’m still a novice, I already know that it takes preparation and quick, precise cooking.  There is no room for a leisurely look back at the recipe as you stir-fry or a mid-cooking hiatus to chop a vegetable or measure out a sauce ingredient. 

I can do the preparation, but have a horrible memory.  So I create a “cheat sheet" to keep by my wok instead of the book.  It's a great reminder of the steps and much easier to glance at quickly as I'm cooking. 

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Stuffed Portabella Mushrooms – Toaster Oven Easy

There are times, especially in the summer, when I just don’t feel like turning on the oven.  Yet I also love main course dishes that include melted cheese on top.  My solution?  Learn to love my toaster oven.  Try these stuffed portabella mushrooms in yours on a day when you crave a healthy, light but filling dish. They are a great vegetarian main course, or a side for chicken or fish, served hot or at room temperature.  You can easily double the recipe for 4 caps and still use the toaster oven if it's big enough (or baken them in 2 batches.)

A stuffed mushroom would make an elegant picnic dish too. And no eggs, so it can stay at room temperature for a few hours. 

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