Archive for the ‘Starters’ Category
Eggplant Fritters
We visited with my relatives from my father’s side… Joe and Mary were great hosts! Fabulous food and many, many laughs.
Joe made this recipe and it was FANTASTIC! I love eggplant, so I thought I’d share this with you all…
Ingredients:
CRANBERRY PINEAPPLE CHUTNEY
Exported from MasterCook *
CRANBERRY PINEAPPLE CHUTNEY
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Relishes
Roasted Garlic and Wild Mushroom Risotto
Ingredients:
2 large heads of garlic – separated, unpeeled
4 tbl. Olive Oil
3/4 oz. Dried Porcini mushrooms
3/4 lb. Mixed fresh wild mushrooms (****ake, crimini)
1 cup Chopped Shallots
2 tsp. Dried Thyme
1 1/2 cups Arborio Rice
1/2 cup Dry White Wine
3 1/2 to 4 cups Chicken Stock
2 cups Sliced fresh spinich leaves
1/2 cup Freshly grated Parmesan cheese
Roasted Eggplant and Garlic Soup
Ingredients:
1 Medium Eggplant, peeled, chopped large and roasted
2 heads Garlic
2 quarts chicken stock
1 cup heavy cream
salt and pepper to taste
Directions:
Roast the eggplant and garlic in a heavy roasting pan in a 400 degree F oven for about 1/2 hour or until the eggplant is soft — you may need to pre-cook the garlic in a pan with some olive oil first so the garlic and eggplant are done roasting at the same time.
Roasted Elephant Garlic
Ingredients:
4 heads Elephant Garlic
2 Red Peppers
Extra Virgin Olive Oil
Crackers or Crusty Bread
Directions:
Pre-heat oven to 350 degrees F.
Cut off the top of the garlic bulb.
Wrap the bulb in heavy aluminum foil and bake for about an hour.
Crostini w/ Herbed Goat Cheese and Wilted Spinach
Ingredients
6 ounces fresh goat cheese, room temperature
1 tablespoon lemon zest
2 tablespoons fresh chives, thinly sliced
1 tablespoon fresh, chopped, flat-leaf parsley
1 tablespoon fresh, chopped mint
2 teaspoons fresh, chopped oregano
1 teaspoon fresh, chopped thyme
salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1/2 pound spinach, washed and ends trimmed
6 slices rustic, country-style bread




