Marinated Mushrooms

I love marinated mushrooms. They are great for snacking on and for adding to salads. At Whole Foods, these bad boys are 7.99 a pound. You can make your own for much less with very few ingredients and just a short amount of time.

Ingredients:

2 16oz packages of whole white mushrooms (1 Quart)
1/2 cup red wine vinegar
2 cubes of Dorot Garlic  or 2 cloves of fresh
1 cube of Dorot Parsley
1 cube of Dorot Basil
1 TBS Penzey's Greek or Italian Seasoning
1-2 TBS of olive oil.

Clean and pull off stems from mushrooms.
Add a little oil and the garlic to a deep round high edge skillet ( I use a wok)
Add the mushrooms and the vinegar.
Let simmer until the mushrooms give off their juices 
Remove from heat and pour the mushrooms and the liquid into a class container
Let cool and then refrigerate. Use them as needed. They won't last long :)

Enjoy!

Party Size Vegetarian Antipasto Pasta Salad

The summer months include many chances to get together with friends and family. If you are looking for a monster size vegetarian pasta salad recipe that has everything but the kitchen sink thrown in - here is the recipe for you.

Ingredients:

2 boxes of Cellentani pasta cooked, drained, and cooled. 
1 7.5 oz jar of Reese Brand Grilled Artichoke Hearts chopped (do not drain)
12 oz Dell'Alpe Marinated Roasted Red Peppers (do not drain)
1 cup Bella San Luci julienned sun dried tomatoes
8 oz Bel Gioioso pearl size fresh mozzarella (drained)
8 oz of smoked mozzarella cubed. 
1 cup of marinated mushrooms
2 cups of sliced Israeli cucumbers
2 cups of diced fresh tomato
1 cup shredded carrots
1/4 cup green olives
1/4 cup black olives 
1 large fresh green pepper diced
1 medium onion diced
2 Tbs Penzey's Italian Seasoning Base
1/2 cup Red Wine Vinegar
1/3 cup olive oil
1/2 cup fresh parsley
6 medium size basil leaves julienned
1 TBS oregano
salt & pepper to taste

Directions:
Once your pasta is cooked and cooled - set it aside. Start chopping and mixing remaining ingredients and add everything together in a large bowl. The liquid from the artichokes and peppers will help to make the "sauce".  I used a 32 cup Tupperware plastic bowl. Once veggies are all in and seasoned to taste - mix in your pasta and serve.

 

Amaretto Sours with Homemade Sour Mix & Sour Cherry Upside Down Cake

Last summer I scored a huge mess of sour cherries at the farmer's market and went crazy making all things cherry. I was also in the midst of reading  Maman's Homesick Pie: A Persian Heart in an American Kitchen by Donia Bijan and fell in love with her recipe for sour cherry upside down cake.  Sour cherries are late this year due to the Chiberian deep freeze we suffered through this winter. I had to make my batch this year from bottled but when they arrive at the market, you can bet I will be at it again with round two. Below you will find my drink recipe and Donia Bijan's cake recipe which she kindly granted me permission to reprint :) Enjoy!

Amaretto Sours with Homemade Sour Mix:

Ingredients:

Sour cherries ( if you cannot find fresh used the kind that are jarred in sugar water) 24 oz bottle or approx 2 cups of pitted cherries. There is no need to be exact.
1 bottle of Amaretto
clean and remove stones from cherries. If using jarred - dump out the liquid and rinse the fruit. 
Place the cherries in a glass jar and add the amaretto. Place a lid on the mix and place in fridge.

Sour Mix:

1 cup of fresh lemon juice
1 cup of fresh lime juice
1 cup of sugar - mix well and keep in fridge.

When you are ready for a tasty drink:
Mix about 1/4 cup of the amaretto mix and 1/8 cup of sour mix. Top with Sprite or 7-up. Of course - adjust the measurements to taste. You can either go light or boozy. The cherries pack a yummy amaretto kick.

  Sour Cherry Upside Down Cake (reprinted by permission from Donia Bijan)

   Cherry Compote

   5 tablespoons unsalted butter
   1 cup packed brown sugar
   2 cups pitted sour cherries (drained if bottled)
  
   Cardamom Cake
   4 tablespoons unsalted butter
   1 cup brown sugar
   1 1/2 cups flour
   2 tsp baking powder
   1/2 tsp ground cardamom
   1/2 tsp salt
   1/2 cup of half-and-half
   1 teaspoon vanilla extract
   2 large eggs

  1. Butter and flour a 9 inch round cake pan.  I have also used a cast iron skillet.
  2. To make the compote: melt the butter in a sauce pan with brown sugar. Fold in
      cherries and then poor in the bottom of your cake pan or skillet. Set aside.
  3. Preheat oven to 350
  4. To make the cake: cream together butter and sugar with electric mixer until fluffy.
  5. Sift together the flour, baking powder, cardamom, and salt. Add to the creamed
      butter alternately with the half-and-half and mix until smooth.
  6. Add the vanilla extract and eggs one by one.  Mix until combined.
  7. Pour the batter over the cherry compote. Place the cake in the center of the oven and bake
      for 45 minutes or until a toothpick comes out clean.
  8. Remove from oven and allow the cake to cool for 5 minutes. Run a  knife along the edge of the
      pan and invert onto a platter. Scoop any remaining cherries onto the top. Serve with pistachio
      ice-cream!