Portobello Pizza

photo 4

I love mushrooms, but neither of my children like them so it is not often that i will have them for dinner. Sometimes I will fix sautéed mushrooms as a side to my dinner, but more so in the winter.

Two days ago however, one of my customer, asked me to do a cooking class for her friends and asked that I do a vegetarian menu. She even suggested that I presented a recipe of Portobello mushroom as the “main entrée”. I love Portobello mushroom but i never ever thought to fix them at home until them  and had no clue what I was going to do.

I guess I could have gone to a cookbook, or search for a recipe but instead i decided to duplicate a dish that was once my favorite: Gerhard’s Cafe Portobello Pizza. I said that this was once my favorite because they stopped offering this wonderful appetizer a few years ago.

I tried to remember what was on his pizza and tried to come up with something similar. What I came up is very very similar. I hope that you will enjoy this. It has been my lunch for a couple of days now and I am loving it;-)

Ingredients for 1:

  • 1 Portobello mushroom
  • 1 Roma tomato sliced very thinly
  • 1 tbsp of fresh basil chopped thinly
  • 1/3 cup of grated feta cheese
  • 1 tbsp of mediterranean vinegar from Demarle
  • 1 tbsp of basil olive oil
  • 1/16 tsp of salt
  • 1/32 tsp of pepper
  1. With a dry paper towel, wipe the mushroom clean.
  2. Place the mushroom face up on a silpat that you would have placed on a perforated sheet, or on a flexipat if you are fixing more than one.
  3. Place the tomatoes on top of the mushroom as shown below.photo 1
  4. Disperse the chopped basil over the tomatoes.
  5. Add the cheese.photo 2
  6. In a small bowl, mix the vinegar, oil, salt and pepper and drizzle this on top  of the mushroom.
  7. Cook the mushroom in a warm oven of 400 for 15 minutes.
  8. Eat as soon as it comes out of the oven, as an entrée or appetizer. YUM!!!photo

Bon Appetit and Happy Cooking!!!

Seared Tuna with Peach Salsa

photo 3

Yesterday as I walked past the fruit display at my favorite grocery store, I could not help smelling the beautiful scent of peaches. In the winter??? Well they smelled so appetizing that I could not help but buy them. I ate some by themselves, but used 1 of them to my tuna.

Ingredients for 1-2:

  • 1 large sashimi tuna filet
  • 1 large peach, chopped thinly
  • 1/4 cup of red onion chopped
  • 1 tsp of the smokehouse Maple Seasoning from Grill Mates
  • 1/4 cup of balsamic vinegar
  • 1/2 tsp of butter or olive oil
  • salt and pepper to taste
  1. On a plate, empty 1 tsp of maple seasoning and press the tuna on it to coat the tuna on both sides.
  2. Place a large frying pan onto the stove and turn to heat to medium high. Add the olive oil or the butter and when it is hot, sear the tuna on each side for 1 minute.
  3. Remove the tuna from the sauce pan.photo 3
  4. Add the chopped onion to the same saucepan and saute them for a few minutes.
  5. Add the chopped peach, 1/4 cup of balsamic vinegar and bring the mixture to boil.photo 2
  6. Season with salt and pepper.
  7. Place the tuna on individual plates, spoon some of the peach salsa over the fish and enjoy!!!

photo 4

Bon Appetit and Happy Cooking!!!

Sauteed Scallops with Steamed Brussels Sprouts

A few weeks ago as we were shopping for one of our cooking classes, i picked up a bag of brussels sprouts from Costco. Lisa asked me if they were for us and when I replied that they were not, she asked if we could buy some for us… the look on my face must have been priceless at that point! Because Lisa generally eats little vegetables, and brussels sprouts is one that she would refuse to it. You can imagine at this point what I asked her… “you like brussels sprouts??” Well it turns out, Lisa really loves any vegetables that i cook in the round mold, and she now loves brussels sprouts because they don’t smell as bad when cooked in the large round mold, and they don’t bother her stomach…

So for dinner, this evening this is what i cooked: Brussels Sprouts.

While the rest of my family enjoyed a not-so-healthy meal, I sauteed a few scallops to go along the sprouts. Et voila:

Ingredients for 2:

  • 1 bag of brussels sprouts of about 16 oz.
  • 2 strips of bacon or  1/4 cup of bacon bits
  • 8 scallops
  • 1/4 cup of Mediterranean balsamic vinegar
  • salt
  • pepper

First you will want to cook the bacon. Cut the bacon strips in tiny strips and turn the stove to medium-high. Cook the bacon until it is crisp. Drain the bacon drippings from the bacon using a colander and place the bacon into a small bowl.

If you are using bacon strips, just warm them up in a frying pan with 1 tsp of olive oil. Empty the bacon into a small bowl and Set aside.

Now, rinse the brussels sprouts  in water with a little bit of vinegar. Remove the outer leaves of the brussels sprouts if they are damaged. Cut the brussels sprouts in half. Place them in the large round mold, and add 2 tbsp of the cooked bacon. Cover the large round mold with the octogonal silpat and microwave for 4-5 minutes. The brussels sprouts should be cooked but still firm ( I don’t like them too soft).

While the brussels sprouts are cooking, turn the heat back under the saucepan and when the pan is hot, add the scallops. Saute them for a minute on each side or until they are golden.

Spoon the brussels sprouts on individual plates, and place the scallops over the brussels sprouts. Then pour 1/4 cup of Mediterranean balsamic vinegar into the saucepan with the rest of the bacon and bring this to boil. Season with salt and pepper, stir and remove the pan from the stove. Pour the thickened vinegar atop the scallops and eat up. Et voila!!

Bon Appetit and Happy Cooking!!!