Goat Cheese-Stuffed Mushrooms with Bread Crumbs

Background

For those who don't know, I happen to be a Notre Dame alum, and rabid ND football fan. Following the disaster of last season I was excited, but incredibly apprehensive, to ring in the new football season. After a close week 1 victory over San Diego State I decided I would observe the ND-Michigan matchup with a little something new from the kitchen to nosh on while wishing the Wolverines ill will. At least the outcome of the game didn't disappoint!

Ingredients

24 large cremini mushrooms (1 1/2 pounds), stems discarded
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary
Kosher salt and freshly ground pepper
3 tablespoons fine bread crumbs
6 ounces fresh goat cheese, cut into 24 pieces


General Instructions

In a bowl, toss the mushrooms with 3 tablespoons of olive oil and the rosemary leaves. Season with salt and pepper. Place on a baking sheet, rounded sides up, and bake at 400 degrees F for about 30 minutes, until tender and the rounded edges are browned. Let the mushrooms cool to room temperature.


In a skillet heat the remaining 3 tablespoons of oil and add the rosemary sprig, cooking over moderately high heat until the leaves are crisp, about 30 seconds. Drain on paper towel, then strip the leaves. Pour off all but 1 tablespoon of the oil and add the bread crumbs to the skillet. Toast over moderate heat until golden and crisp, about 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.


Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs, and serve.


Suggestions

It is hard to be objective in my suggestions with this dish, as it completely struck out. I would certainly reconsider the ratio of cheese to mushroom in this preparation. My mushrooms cooked down quite a bit, leaving the cheese pieces I had prepared excessively large. The amount of cheese seemed to completely overpower the mushroom. Another suggestion I might make is in regard to the rosemary leaves. While I love the taste of rosemary, encounters with whole, cooked leaves in a dish are, for me at least, less than enjoyable. I would certainly consider mincing the rosemary in any future preparation.

Opinion


I was completely ready to fall in love with this dish prior to its preparation. So much so that I had even prepared myself to overlook what I knew would be annoying twigs of rosemary competing for my attention. It simply fell totally flat! As I said before, the cheese to mushroom ratio was quite unbalanced. The cheese, though mild mannered, completely disguised the mushrooms, making them a vehicle rather than a complimentary component. The bread crumbs, while lending a nice contrast in texture and an additional plug for the rosemary, simply didn't add much overall to the package. The end result was an appetizer that was nothing short of uninteresting! Quite a shame, for I do so love both goat cheese and mushrooms. This one really only musters a weak 2. At the very least the game was less disappointing!

Provencal Vegetable Gratin

Background

I found this recipe several weeks ago after stopping by the market and finding so many wonderful fresh vegetables that I couldn't quite decide which to leave behind! After picking out a variety of goodies, squash, zucchini, asparagus, tomatoes, and green beans to name a few, I was ecstatic to rummage through my recipe collection and find a gem that allowed met to capitalize on the bounty. For the vegetarian, or for the perfect accompaniment to a main entree, this dish really is one to remember.

Ingredients

5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4 inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 cup finely grated Parmesan


General Instructions

Heat 2 tablespoons of olive oil in a medium to large skillet over medium low heat and add onions, garlic, and 1 teaspoon of salt. Cook, stirring occasionally until softened and cooked, but not browned, about 5 minutes. Stir in the basil and thyme. Spread on the bottom of a lightly greased 7 by 11-inch baking dish.

Toss the sliced vegetables with the remaining olive oil and salt. Season with pepper to taste. Alternate the sliced vegetables in compact upright rows on top of the onion mixture.


Cover the dish with aluminum foil and bake at 375 degrees F until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until the cheese begins to brown, about 20 minutes.

Suggestions

This is one dish that I actually have few suggestions to offer up, finding little room for improvement. I happen to be a cheese lover, as you might have noticed in at least one previous post, so my main suggestion would be to add an additional bit of Parmesan. The cheese, as my husband suggests, is something you actually look forward to with each subsequent bite. A little extra helps make a very nice crust. If you really like your cheese, consider a bit of freshly grated Parmesan added to an individual serving. If you like your crust nice and crispy consider additional cooking time, or a brief run under the broiler.


Opinion


This is a wonderfully light dish! In fact, the first time we had this we had it on a "veggie night," serving it as the main dish. The basil and thyme give this a wonderful earthy flavor, complimented nicely by the garlic and onions. The squash, zucchini and tomatoes are simply a vegetable lover's dream. The cooking time leaves them incredibly tender, but not mushy. But the best might just be saved for last-- the Parmesan, nicely crisped really does add an extra something to the dish. A solid 4, no doubt!

Gorgonzola and Pear Tart

As I feel my way through this whole blogging revolution, bear with me. For now, I'll list the ingredients, give a general run down of working through the recipe, any thoughts/suggestions for the dish, and an opinion of the quality of the dish. Feel free to suggest any additions/removals from this list.

Background

I had come across this recipe some time back, but kind of forgot about it. That is, until my husband and I realized we had a 2002 Martinelli Dry Gewurztraminer we purchased on our honeymoon (2007) that really needed to be enjoyed and was desperately in need of an interesting dish to pair with it. And how fitting that I should kick off my first real post with a wine from the winery that really elevated my interest in wine and food pairings. Enter the gorgonzola and pear tart...

Ingredients

1 store bought pie shell

4 ounces cream cheese

2 ounces Gorgonzola

1 teaspoon fresh thyme, chopped

Pinch salt

Pinch freshly ground black pepper

2 tablespoons butter

3 small pears, cored and sliced

2 ounces prosciutto, cut into thin strips

General Instructions

Bake the pie shell in a tart pan according to the package instructions. Allow to cool slightly. Combine the cream cheese, Gorgonzola, fresh thyme, a pinch of salt and black pepper in a bowl with a hand mixer. In a large skillet brown the pears in the butter.

After the tart crust has cooled, gently spread the cheese mixture over the bottom. Arrange the pear slices over the cheese mixture. Sprinkle the thin strips of prosciutto over the top.

Suggestions

I added about a tablespoon of brown sugar and a teaspoon of vanilla extract to the pears as they cooked. I really enjoyed the extra hint of sweetness and I feel it complimented the savory of the cheese/herbs well. Additionally, I very briefly sauteed the prosciutto, just to crisp it up a bit and add just a bit more texture to the dish. With a little extra thyme on hand I sprinkled about a half a teaspoon over the finished dish. It added a nice bit of color contrast.

Opinion

I thoroughly enjoyed this dish! I thought the cheese was a bold combination of salty and savory and paired extremely well with the fruit (note: I am a huge fan of bold cheeses; this dish is not for the faint of cheese hearts). I did feel toward the edges of the tart the cheese-to-fruit ratio increased, leaving the fruit overpowered. I might consider adding an additional pear to the preparation in the future. Alternatively, I would consider a bit more brown sugar to accentuate the sweetness of the fruit and combat the saltiness of the tart crust and cheese.

Perhaps my expectations for the wine were inflated, but I really felt the Gewurztraminer was disappointing! Being a bit older for a white (2002), it is possible that it had simply passed its prime. Alternatively, the pairing could have been a bit off. Overall, the wine poured well, leaving the glass thickly coated. The color and nose were extremely reminiscent of a Moscato, or other dessert wine, but this was no sweet bomb! It was dry, but fruity, with a fruit character reminding me of a Pinot Grigio. Unfortunately, when paired with the tart, the wine came away almost bitter by comparison. The pears helped to accentuate the fruit tones, but the cheese and saltiness of the crust just left the intense alcohol (15.6%) completely unmasked.

One final note

This Dry Gewurztraminer tasted exceptionally well when we were at the winery in June 2007. I think it might have been a mistake for us to sit on it as long as we did. It was already five years old at the time of purchase, and as the tasting personnel indicated, it was peaking at the time they were tasting it. For those interested, Martinelli is a wonderful, smaller winery located in the Russian River Valley in Sonoma. The winemaker, Helen Turley, likes her wines large and bold, with a good alcohol punch-- hence a Gewurztraminer weighing in at 15.6%. It is definitely a destination to keep in mind if you are ever in the area. Their Zinfandels and Pinot Noirs are quite renowned, and in my opinion, the best wines I have thus far tasted!