Hello Recipe Club,

Welcome to day three from Sharon Sanders, CCP.  For more on Sharon, new recipes and cooking tips or to read a story from her cook book, Click Here Have a great day!

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Porcini-Stuffed Baby Bello Mushrooms

Serve this as an easy pass-around finger food for a big party, or halve the recipe and portion several to a plate, on a bed of radicchio, for a sit-down appetizer.

Makes 36

Ingredients:

1/2 ounce dried porcini mushrooms
3/4 cup dry white wine
2 tablespoons olive oil
1 small onion, minced
2 large cloves garlic, minced
1 fresh plum tomato, minced
1 teaspoon minced fresh rosemary
1/4 teaspoon each salt and ground black pepper
2 cups soft bread crumbs the size of peas
2 tablespoons minced fresh flat-leaf parsley
36 baby portobello mushrooms (about 1 1/2 pounds)
2 tablespoons (1/2 ounce) grated Parmesan cheese

Preparation:

Place the porcini and wine in a microwaveable glass measuring cup. Cover with plastic wrap, leaving a vent. Microwave on high for 2 minutes, or until bubbling. Set aside for 10 minutes, or until softened.

Drain the porcini through a fine sieve lined with a coffee filter. Save the liquid. Rinse the porcini and chop.

Coat a large baking sheet with non-stick spray.

Heat the oil in a small skillet over medium heat. Add the onion and garlic. Sauté for 5 minutes, or until softened. Add the tomato, rosemary, salt, pepper and the reserved porcini and porcini liquid.

 Increase the heat to medium-high. Cook for about 3 minutes, or until the mixture no longer smells of alcohol. Stir in the bread crumbs and parsley.

Preheat the oven broiler. Remove the stems carefully from the portobello mushroom caps. Reserve the stems for another recipe. With a small spoon, place a dollop of stuffing in the cradle of each cap. Press lightly to help stuffing adhere. Place on the prepared pan, stuffing side up. Sprinkle the mushrooms with Parmesan.

Broil 6 inches from the heat source for about 5 minutes, or until hot and browned.

Note:

A generous pinch of ground red pepper may be added to the stuffing. These stuffed mushrooms may be covered with plastic wrap and refrigerated for 24 hours before baking.

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Orange-Glazed Roasted Salmon and Fennel

A surprisingly sophisticated dish comes together from a mere handful of ingredients.

Serves 4 to 6

Ingredients:

Salmon:

2 to 3 navel oranges
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons salt
2 large bulbs fennel
1 large salmon fillet (2 to 2 1/2 pounds)

Linguine:

6 ounces fresh spinach linguine
2 teaspoons salt

Preparation:

Salmon:

Preheat the oven to 400°F. Coat a 16 x 10-inch baking pan with non-stick spray.

Grate 1 tablespoon orange zest. Squeeze oranges to get 1/2 cup juice. In a small bowl whisk the zest, juice, oil, and salt.

Trim the fennel. Mince about 2 tablespoons of the feathery leaves; set aside. (The remaining leaves may be reserved for salads or other recipes.) Cut bulbs lengthwise into quarters. Cut out and discard the cores. Cut the fennel into thick slices.

Place the fennel in the baking pan. Drizzle with half of the juice mixture. Toss to coat. Place in the oven for about 20 minutes, stirring occasionally, or until lightly browned.

Remove the pan from the oven. Clear a space in the center and lay the salmon diagonally in the pan, skin side down. Drizzle with the remaining juice mixture. Spread to coat the fish. 

Place in the oven and roast for about 15 minutes, or until the salmon is opaque in the center.

Linguine:

While the fennel and fish are baking, set a covered large pot of water over high heat. When the water boils, add the linguine and salt. Stir. Cover and return to a boil. Uncover and boil, stirring occasionally, for about 2 minutes, or until tender.

Reserve 1/2 cup of the cooking water. Drain the pasta and return to the pot. Drizzle with just enough of the water to moisten; toss. Place the linguine on dinner plates. Top with the salmon, fennel, and pan juices.

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Watermelon Wine Granita

In the heat of a Tuscan summer, vendors peddling cool watermelons seem to appear at every intersection.

Makes 12 servings

Ingredients:

1 cup fruity white wine
1/2 cup sugar, divided
4 pound wedge of watermelon

Preparation:

Select a large, shallow, freezer-proof pan, such as a lasagna pan. Clear a spot in the freezer where the pan may sit flat.

In a microwaveable bowl, whisk the wine and 1/4 cup sugar until most of the sugar granules are dissolved. Cover with waxed paper and microwave for 3 minutes. Whisk until all sugar granules are dissolved. Pour into the reserved pan and allow to cool.

Cut the watermelon from the rind. Cut into chunks. Place in a food processor. Pulse for about 2 minutes, or until the mixture is coarsely puréed.

Add to the wine mixture. Taste; mix in up to 1/4 cup sugar if mixture is not sweet enough. Place in the freezer for 1 hour. With a spatula, scrape the partially frozen mixture from the sides and bottom of the pan. 

Return to the freezer for about 2 hours. Every 30 minutes or so, scrape the frozen portions of the mixture to the center of the pan. The mixture is ready to serve when it is frozen in shards.

Note:

For a sophisticated bittersweet note, add 2 tablespoons Campari liqueur with the wine.