Mushroom Puffs

/

inspiration: These adorable, little puff pastry nuggets were morphed from a recipe we found and loved for Mushroom Tartlets.  We took the base idea from the Tartlets and combined them with the more traditional method of Russian Piroshki which are larger and more like puff pastry pockets.  Since they are so tasty, we kept serving them at dinner parties as hors d'oeuvres and each time felt they were too big and so much work.  After a few trial runs and many many versions, we found that doing them this way allowed for more of a bite sized piece and a lot less effort for the hosts.  All in all, these are such a hit at parties and can be stuffed with virtually anything once you get the method down.

ingredients:

  • 1.5 lbs. white cap mushrooms, sliced (about 25-30 mushrooms)
  • 1 lb. portobello mushrooms, sliced (about 3 large caps)
  • 1 cup yellow onion, chopped (about 1 large)
  • 6 cloves garlic, finely chopped
  • 2 tbsp. fresh thyme
  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • 4 tbsp. sherry vinegar
  • 1/2 cup parsley, finely chopped
  • 1 tsp. truffle oil (optional, for increasing the mushroom-y flavor)
  • 1 - 1.5 cup panko
  • 5-6 eggs (3-4 for binding and 2 for egg wash)
  • salt and pepper to taste
  • 1 package puff pastry, thawed and ready to use

method: Saute mushrooms, onions, garlic, and thyme in butter and olive oil till very brown and cooked well, about 25 minutes.  Remove from heat and add the vinegar.  Allow to cool thoroughly and once cool, chop finely, and add the parsley and truffle oil.  Add the panko and 3-4 of the eggs to bind together, till it looks more like sausage meat and you can easily form the mixture into a log without it crumbling.

Dust counter surface and roller with flour and roll out each sheet of puff pastry dough into 3, 5x10" sheets.  Place mushroom mixture in a log down the middle of the long part of the sheet.  Egg wash one long end of the sheet and roll into a log.  Refrigerate or freeze till set or until ready to use.

Preheat oven to 425 (convect if possible).  Cut logs into 1" pieces, slightly on a bias.  Place on a baking sheet lined with parchement paper so they are crowded but not touching.  Egg wash the pieces (with just egg, no water) and place in the oven.  Bake for 20 minutes or until nice and golden brown and cooked.

Yields about 48 pieces

Steak Tartare with Crostini

/
img_1749.jpg

inspiration: Hands down the best Steak Tartare in New York City in our opinion is at Blue Ribbon Brasserie in Soho.  Theirs is served with many accompaniments like cornichons, mustards, capers, shallots.  Our inspiration came from their taste, but we decided to combine everything together.  The result - a very extravagant and decadent appetizer that is perfect for a Holiday or Special Occasion.  It's traditionally served with Crostini (recipe below) but we opted for these great flat bread crackers for drama.

ingredients:

  • 1/2 lb. ground beef sirloin from your favorite butcher (and mention it will be eaten raw)
  • 1 tbsp. shallot, minced
  • 1 tbsp. capers, minced
  • 2 tbsp. parsley, finely chopped
  • 4 tsp. dijon mustard
  • 1 tbsp. hot sauce (like Franks or Tabasco)
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. olive oil (and more for crostini)
  • salt and pepper, to taste
  • 1 egg yolk (optional)
  • 1 baguette, sliced and toasted for crostini or your favorite cracker

method: In a large bowl, combine the beef, shallot, capers, parsley, dijon, hot sauce, Worcestershire sauce, olive oil, and salt and pepper.  Refrigerate till just ready to serve.  Once ready to serve, plate in a serving bowl, or as we did above with ring molds.

Crostini: For the crostini, preheat the oven to 400.  Slice a baguette or chiabatta and place on a baking sheet in one layer.  Brush each slice with a scant amount of olive oil.  Bake for about 10-15 minutes or until the crostini are just light brown.  Let cool completely and store in an air tight container or freezer bag till ready to use.  Note: can be made 2 days in advance.

Serves 4-6 people

img_1681.jpg