Portobello Carpaccio with Orange-Kalamata Tapenade

[nverland]

Portobello Carpaccio with Orange-Kalamata Tapenade
Serves 4
30 minutes or fewer
Slicing mushrooms on the bias, angling the knife, rather than cutting perpendicular to the cutting board makes for broader but not thicker slices and a professional-looking presentation.


4 Portobello mushrooms, stems and gills removed
2 tsp. olive oil, plus extra for brushing mushrooms and pan, divided
2 medium oranges
½ tsp. grated orange zest
½ cup Kalamata olives, pitted and chopped
2 tsp. capers, mashed
1 ½ tsp. finely chopped shallot

1. Brush or mist trimmed Portobellos with oil; season with salt and pepper, if desired. Set aside.

2. Trim ends of 1 orange; place one end on cutting board cut-side down. Angle knife to cut between pith and pulp, and follow curve of orange to remove peel. Cut along inside of membrane walls to remove sections. Repeat with remaining orange. Roughly chop both; place in bowl. Add orange zest, olives, capers, 2 tsp. oil, and shallot to oranges; season with salt and pepper, if desired.

3. Heat grill pan or sauté pan over medium-high heat; brush or rub pan lightly with oil. Cook mushrooms in pan 3 minutes per side; cool.

4. Slice Portobellos on bias, fan out across plates, and top with tapenade.

New Orleans Bread Pudding

[aglarien1.livejournal.com]

This is a recipe I got from a Bed and Breakfast cookbook probably 25 years ago, and it's become a favorite. I'll be making it for Thanksgiving using Cinnamon Raisin Bread. It's from the Hotel Jefferson Historic Inn in Jefferson, Texas.

You can use any type of bread you want, or a combination. I've even made it with sourdough because that's what I had left over and it worked great. It's especially yummy with leftover danish pastries, fillings and all. You can also add things other than raisins and pecans, like dates or other cut up dried fruit, trail mix, or whatever. Just don't add much more than 2 cups total or it will overpower the bread pudding. Yes, I know that from experience. ;)

6 eggs
2 1/2 cups sugar
1 TBL cinnamon
1 TBL nutmeg
1 TBL vanilla extract
1/2 cup melted margarine
1 quart milk (any kind)
6 - 8 cups of bread cut into pieces
1 cup chopped pecans
1 cup raisins

Whip the eggs until frothy. Add the sugar, spices, vanilla and margarine; mix well. Add the milk and bread. Mix and let soak for 15 minutes. Add the pecans and raisins. Pour into a greased pan or casserole dish. Bake at 350 degrees for 45 minutes or until set.

I never make the glaze to go over it, but if you like such things:
Mix together 2 cups of confectioners' sugar, 2 TBL whole milk (or cream or evaporated milk:, and 2 TBL rum. Serve over hot bread pudding.

Serves 6 to 8