Saturday Beefcake: Simply Appetizing

Mushrooms with Cashew Stuffing

Mushrooms, four fresh (stems removed)
Goat Cheese, two, one inch cubes
Cashew Nuts, eight, raw
Scallion, with three inches or so of the green top
Heavy Cream, one tablespoon
Nutmeg, grated, one pinch
Chili Powder, one pinch

1. Finely chop the nuts, cheese and scallion
2. Stir in heavy cream and spices
3. Stuff the mushroom caps and chill.

Once again we've gone to Yvonne Tarr for this
simple appetizer. Pondering the beauty of a
lovely mushroom cap as well as a creamy mixture
for stuffing is what Saturday Beefcake is all about.




For something else somewhat creamy yet with sustenance one should shop for imported mozzarella di bufala for the recipe.

Mozzarella all'Erbette

Fresh Mozzarella di Bufala, 500 grams, sliced
Extra Virgin Olive Oil, about one quarter cup
Fresh Parsley, one tablespoon chopped
Anchovy Fillets, mashed
Asiago Cheese, one tablespoon grated
Capers, one tablespoon chopped
Fresh Oregano, chopped

1. Arrange layers of mozzarella on an appropriate serving dish in one layer.
2. Combine all the remaining ingredients in a small bowl. Mix well.
3. Drizzle the mixture over the mozzarella slices. Chill for an hour.
4. Serve at room temperature with good Italian bread.

This recipe requires a good eye and good judgment, something else Saturday Beefcake is all about.



If mozzarella is in the room, a tomato is usually not too far away. Also in keeping with this feature's penchant for stuffing now and then, here is a variation on Yvonne Tarr's recipe for:


Tomato and Raisin Stuffed Onions

Onion, large
Unsalted Butter, one teaspoon
Tomato
Organic Raw Sugar [or Stevia] one half teaspoon
Sultana Raisins or Currants, one teaspoon
Nutmeg, grated, one pinch
Coarse Salt, one pinch
Wheat germ, one teaspoon
Preheated oven 350F

1. Scoop out center of the onion, reserve.
2. Place the onion in boiling water for about five minutes. Remove. Drain.
3. Saute the center in the butter until transparent
4. Chop the tomato and add it with the raisins/currants and spices. Add to the sauteed onion.
5. Cook over low heat until fairly thick. Stir in the wheat germ.
6. Fill the scooped out onion with the mixture.
7. Bake for twenty minutes.