Lauri's Bruschetta

Lauri's Bruschetta

This recipe comes from my cousin, Lauri. It is so simple and so delicious. Lauri made it for us the last time we all visited with my grandmother. She served it on toast as a snack/appetizer. I have also served it over noodles for dinner. The key is in the tomatoes. I used different colored cherry tomatoes. Also, I did not have fresh oregano so I used dried.

Sauté garlic, fresh basil, fresh rosemary and fresh oregano in olive oil or I use olive oil cooking spray to keep it lighter. Slice baby heirloom tomatoes in half and add them in. Continue to sauté until tomatoes soften but don't break down. Put in a bowl and let them get to room temperature. Then tear up fresh mozzarella and mix it in.

If you cant find baby heirlooms, use a mix of small tomatoes. The variation in flavor is really nice- cherry, grape, etc

Angel Food Cake

I made Christian his favorite, angel food cake, for his birthday this past week. I have always heard that the homemade angel food cake tastes nothing like the grocery store version so I made it from scratch. I was a bit nervous about it, but it was spectacular! It was so delicious and easy to make. Definitely worth the effort. I served it with a dollop of lemon curd (store bought), whipped cream and fruit.

Angel Food Cake
Adapted from Alton Brown

1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon vanilla extract
1 1/2 teaspoons cream of tartar

Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

Antipasto

This was really special. I usually do not like antipasto but I could not resist it from the photo in Food Network Magazine. It was so easy!

Antipasto with Prosciutto and Pickled Vegetables
Adapted from Anne Burrell, Food Network Magazine

1/2 pound mushrooms, stems removed, caps sliced thin
1/2 small red onion, sliced thin
1/4 head cauliflower, sliced thin
3 sprigs thyme, leaves picked
Pinch of red pepper flakes
1/4 cup red wine vinegar
Kosher salt
1 cup coarsely grated parmigiano-reggiano cheese
1/2 pound prosciutto, sliced thin
2 cups baby arugula
Extra-virgin olive oil

Combine the mushrooms, onion, cauliflower, thyme, red pepper flakes, vinegar and salt to taste in a bowl. Toss well to combine, cover and let sit outside of the fridge for at least an hour, stirring once or twice.

Preheat the oven to 375 degrees F. On a large baking sheet lined with a silicone mat or parchment paper, make 4 flat circles of parmigiano-reggiano. Bake 8 to 9 minutes, or until the cheese looks golden and lacy. Remove the cheese rounds from the oven and let cool on the baking sheet for 1 to 2 minutes, then loosen them with a spatula. Let cool completely.

Divide the prosciutto among 4 plates. Toss the mushroom mixture (with some but not all the liquid) with the arugula and a drizzle of oil. Arrange a pile of the veggie mix on top of the prosciutto on each plate. You may need to add salt and pepper. Crumble the parmigiano disks on top.