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Athenian Spaghetti & Stuffed Mushrooms 
24th-Feb-2007 03:44 pm
Athenian Spaghetti
Greek influenced pasta dish, is excellent served hot or cold, but in my estimation is best at room temperature. Pairs well with a salad, bread, and red wine. This is one of D's favorites, and I'm making it for our dinner tonight.
  • 1 lb. pasta
  • ⅓ cup extra virgin olive oil, gently warmed in a small saucepan
  • 3-4 cloves garlic - peeled and chopped fine
  • ½ cup crumbled feta cheese
  • ½ cup shredded parmesan cheese
  • 1 tsp. crushed red chili flakes
  • 1-2 tsp. oregano leaves
  • 1-2 tsp. parsley flakes
  • zest of 1/2 a lemon
    Optional additions:
  • roasted red peppers
  • sauteed onions and/or mushrooms
  • olives of any variety
  • ¼ cup freshly squeezed lemon juice (optional, but makes it much brighter in flavor)
  1. In a large serving bowl (preferrably ceramic), combine all ingredients except for the pasta and toss well. This mixture will briefly marinate while the pasta is cooking.
  2. Prepare the pasta according to the directions on the package, drain and transfer the cooked pasta to the serving bowl with the remaining ingredients.
  3. Toss everything together very well, adding more olive oil if necessary, and serve immediately with good crusty bread to catch any leftovers.
Stuffed Mushrooms
Cajun-Italian hybrid, inspired by a boucherie in Carencro, Louisiana (just outside of Lafayette) where I first had these. They never even made it to the table, we ate them right off the broiler pan. Excellent appetizer for a lighter meal such as the Athenian Spaghetti recipe above. The trick of turning them over midway through the cooking is essential to drain the mushrooms of the liquid they give off which would otherwise make the finished mushrooms a bit soggy.
  • 1 lb. fresh Italian style pork sausage, hot or mild (depending on your personal taste)
  • ¾ cup dry breadcrumbs
  • 2 tbsp. extra virgin olive oil
  • 2 cloves garlic - peeled and chopped fine
  • 1 tsp. each garlic powder, onion powder, thyme, oregano, cayenne pepper (optional), cumin, and paprika
  • ¼ cup onion - finely chopped
  • ¼ cup celery - finely chopped
  • ¼ cup bell pepper (red or green) - finely chopped
  • ½ cup shredded parmesan cheese
  • 12 large stuffing mushrooms, cleaned and stems removed
  • additional breadcrumbs for coating and olive oil for drizzling over the tops
  1. Combine all ingredients except for mushroom caps in a bowl until well mixed.
  2. Pour a bit of olive oil into a saucer and dip each mushroom, capside down, to coat the bottoms and prevent them from sticking when they bake. Arrange mushrooms, capside down, on a broiler pan.
  3. Stuff each mushroom cap tightly with the sausage stuffing, mounding it over the tops, until all of the sausage stuffing is used.
  4. Sprinkle additional breadcrumbs over the mushrooms and drizzle a bit more oil over each.
  5. Bake in a 400° oven for 15 minutes, remove from oven and turn each mushroom upside down - return to the oven for an additional 10 minutes, then turn them back over and serve.
Comments 
24th-Feb-2007 08:57 pm (UTC)
Wow. A guy that cooks. *melts*

Good luck with the dinner tonight. A guy that would cook a meal for me instantly wins. :D
24th-Feb-2007 09:48 pm (UTC)
I have a lot more recipes, and even have a cookbook online - unfinished, but still - that you can find a lot of stuff on as well.

Also, MMMM - George Eads icon yumminess!!
(Deleted comment)
24th-Feb-2007 09:49 pm (UTC)
They're both relatively easy, you'll be surprised.
24th-Feb-2007 10:00 pm (UTC)
That Athenian Spaghetti sounds splendid, and not a tomato in sight! (I'm allergic to them.) I will definitely have to try this.
24th-Feb-2007 10:16 pm (UTC)
Oh both of these sound delicious. I will definitely give them a try, thanks.
25th-Feb-2007 02:23 am (UTC)
They sound delicious...and I like the fact that the Athenian Spaghetti has no meat. Am not a vegetarian...but only eat poultry and fish. Thanks for posting these...I am looking forward to trying them out!

Love, vesta
25th-Feb-2007 03:27 am (UTC)
Mmmmm, sounds delicious. I think I'll make the pasta some time in this upcoming week.

Also, does a stuffing mushroom differ from regular white ones? I don't think I've ever seen a package of mushrooms at Publix labeled "stuffing mushrooms", and I don't want to get the wrong ones.
25th-Feb-2007 04:13 pm (UTC)
Publix does sell them as stuffing mushrooms, yes - they're extra large ones. Even if you don't find them labeled that way, any large mushrooms will do.
25th-Feb-2007 08:02 pm (UTC)
Thanks!
25th-Feb-2007 04:16 am (UTC)
i totally thought this was an ATHEISM dish
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