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Ina Gartens Sausage Stuffed Mushrooms
Ina Gartens Sausage Stuffed Mushrooms
Preheat oven to 350°F with a rack in the middle position. Place a baking sheet near your work surface.
Place a mushroom in your palm, cap side down. Use your other hand to snap the stem off, leaving a well in the cap for stuffing. Mince the stems and set aside. (A bench scraper makes easy work of this.)
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage and cook until golden brown, 8 to 10 minutes, using a wooden spoon to crumble into small pieces. Use a slotted spoon to transfer the sausage to a large mixing bowl. Do not drain the fat from the skillet.
Reduced heat to medium. Add the shallots to the sausage fat and cook until softened, 3 to 4 minutes. Add the garlic and sherry and let simmer for a minute or so. Add the minced mushroom stems and cook until tender, 5 to 7 minutes. Transfer the shallot mixture to the mixing bowl with the sausage.
Stir the egg into the shallot-sausage mixture, then add the breadcrumbs, Parmesan, cream, and 3 tablespoons of parsley to the bowl. Stir until well combined. Season filling generously with salt, freshly ground pepper, and red pepper flakes if using. You want the mixture to be a little saltier than you think necessary, because the mushroom caps will mellow out the flavor.
Place the mushroom caps on the large baking sheet and toss with remaining olive oil. Flip them so the well side is facing up and stuff each one with a generous amount of filling using a spoon. Bake the mushrooms for 22 to 25 minutes, until hot and golden. Transfer to a serving platter and garnish with the remaining parsley and additional Parmesan. Serve while warm.
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Apple Crostata
Apple Crostata
Prepare Crust: In food processor, pulse flour, sugar, and salt until combined. Take off lid and add butter. With fingers, being careful of sharp blades, toss butter to coat with flour. Replace lid and pulse 12 to 15 times or until pea-size clumps form. With motor running, add ice water through feed tube. Pulse to combine, stopping just before dough comes together completely.
Transfer dough to floured surface; pat into 2 even disks. Wrap each with plastic wrap. Refrigerate 1 disk at least 1 hour; freeze other for another use.
Preheat oven to 450 degrees F. Line cookie sheet with parchment paper. On lightly floured surface, with rolling pin, roll dough into 11-inch round. Transfer to prepared cookie sheet.
Prepare Apple Filling: Peel, core, and cut apples into quarters. Cut each quarter into 3 or 4 chunks. In bowl, toss apples with orange peel. Arrange apples on dough round, leaving 1 1/2-inch border.
Prepare Topping: In food processor, combine cinnamon, allspice, and remaining 1/4-cup flour, 1/4 cup sugar, and 1/4 teaspoon salt. Add remaining 1/4 cup butter, pulsing until mixture is crumbly. Transfer to medium bowl. With fingers, rub mixture until clumps form. Sprinkle evenly over apples. Gently fold edge of dough over apples, pleating and pressing to make circle.
Bake 20 to 25 minutes or until crust is golden brown and apples are tender. Let crostata cool on pan on wire rack 5 minutes. Slide parchment paper with crostata onto wire rack and cool completely.
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Garlic Mashed Potatoes
Garlic Mashed Potatoes
In 2-quart saucepan, heat garlic and oil on medium-high heat until bubbling. Reduce heat to low and cook 5 minutes or until garlic is lightly browned. Remove from heat.
Meanwhile, place potatoes in 6- to 7-quart sauce-pot of salted water; heat to boiling on high. Boil 15 to 20 minutes or until potatoes are very tender. With slotted spoon, remove potatoes from water and remove garlic from oil. Reserve cooking water and oil.
With food mill or potato masher, process potatoes and garlic until smooth.
In large bowl, with wooden spoon, combine potato mixture, reserved oil, cream, 2-teaspoon salt, and 1 teaspoon pepper. Stir in 1/2 to 3/4 cup reserved cooking water, adding more cooking water if necessary, until potatoes are creamy but not runny. Serve hot. To make ahead, transfer mashed potatoes to heatproof bowl. Cover with plastic wrap, pressing against surface of potatoes. To reheat, set bowl over small saucepot of simmering water for up to 2 hours.
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