In The Kitchen
Mother’s Day is approaching and you’ll want to treat yourself, or some special lady in your life, to something novel…. And delicious, of course. We suggest anything on a toast-like bottom with and easy-to -make top for starters. Don’t be put off by the Mushroom & Ricotta toast. It’s definitely not as complicated as it seems. And all the toasts will be delicious in the morning with a Mimosa or evening with your favorite wine. Enoy! And happy Mother’s Day to everyone!!
Garlic-Herb Mac & Cheese
Bring 1 lb. elbow macaroni, ½ stick butter, a few pinches of salt and 61/2 C. water to a boil Cook, stirring, until almost al dente, 3 to 4 minutes. Reduce heat to low. Add two 5.2oz. rounds garlic & herb cheese. (Boursin cheese) Stir until melted.
Remove from heat, gradually stir in 12oz. shredded Monterey Jack. Pour into a prepared baking pan. Toast 30 crushed butter crackers in ½ stick of butter in skillet over low flame. Scatter over pasta and bake 350F until bubbly, about 10-15 minutes.
Ricotta Crostini w/Walnuts
Slice a baguette ¼ inch think. Arrange slices on baking sheet and brush tops with olive oil. Broil until golden brown. Immediately rub crostini with halve garlic clove while still hot. Spread whole-milk ricotta on crostini, then drizzle honey on top. Top with chopped walnuts.
Brie Crostini
Slice baguette ½ inch thick. Toss with olive oil, fresh thyme and pinch each of salt and garlic powder. Arrange on baking sheet and bake at 350F until lightly toasted. Top with brie and cracked pepper. Melt in oven. Whisk together 3 Tbsp. olive oil, 2 Tbsp. red vinegar and 1 Tbsp. each Dijon mustard and water. Toss some of dressing w/leaves from 8 parsley sprigs. Pile on top of crostini.
Crispy Mushroom & Ricotta Toast
1 oz. dried shitake mushrooms
1 C. fresh ricotta
1 garlic clove, grated
¼ C. finely chopped parsley, chives… you choose
Pinch of crushed red pepper flakes
4 Tbsp. olive oil
1 tsp. plus 1 Tbsp. red wine vinegar
4 thick slices country-style bread
10oz. mixed fresh mushrooms, split into bite-size pieces
1 Tbsp. soy sauce
Bring 3 C. water to boil. Remove from heat and add dried mushrooms. Let sit 20 minutes.
Meanwhile, place ricotta in medium bowl. Season with salt and pepper. Stir and set aside.
Place garlic, herbs and red pepper flakes in medium bowl. Drizzle with a little oil and 1 tsp. vinegar. Toss. Season with salt & pepper. Set aside.
Heat 2 Tbsp. olive oil in large skillet over medium-high. Working in 2 batches and adding more oil between batches if needed, fry bread until golden brown and crisp, 1-2 minutes per side.
Transfer to a plate. Save skillet.
Remove re-hydrated mushrooms from pan, squeezing over pan with your hands to release as much liquid as possible. Transfer to cutting board and chop. Set aside pan with soaking liquid.
Heat remaining 2 Tbsp. oil in reserved “bread” skillet over medium-high. Add re-hydrated and fresh mushrooms and cook, stirring occasionally, until slightly softened, 5-7. Season with salt and pepper and cook, stirring occasionally, until browned and crisp, about 4 minutes.
Place reserved pan with soaking liquid over medium heat. Stir in soy sauce and remaining 1 Tbsp. vinegar. Bring broth to a simmer, then remove from heat.
Spread reserved ricotta over toasts. Place in shallow bowls, or plates with lips. Ladle broth around. Spoon mushrooms on top, then top with reserved ricotta mixture.
Pull Apart S’mores
12 sweet Hawaiian slider buns
5 1.55oz. Hershey’ milk chocolate, divided
2 C. mini marshmallows
11/2 graham crackers, lightly crushed
Heat oven to 350F. Line baking sheet with parchment paper. Split buns in half, keeping bottoms joined to one another and tops joined to one another to make one large piece.
Place bottom bun layer, split side up, on prepared baking sheet. Break 4 chocolate bars into 16 equal pieces and divide evenly among bottom buns. Scatter marshmallows in single layer evenly over chocolate and bottom buns. Bake until marshmallows begin to turn golden, 8 to minutes. Break remaining chocolate into individual rectangles.
Remove from oven and cover marshmallows with top bun layer. Place 1 piece chocolate on top of each bun. Bake until chocolate begins to melt. Remove from oven and immediately spread chocolate slightly over each bun. Sprinkle with crushed graham crackers and serve immediately.
