Thursday, November 12, 2009

Mushroom Pate, Crostini, Spinich Salad with Pink Grapefruit and Avocado, and Upside Down Gingerbread Pear Cake

Last night I cooked with my sister (, and we made a great dinner. I used four recipes out of the cookbook for the evening.

The first was an appetizer, MUSHROOM PATE. This simple topping is made my pulsing portabella mushrooms in a food processor a few times, and then sauteing the mushroom pieces with garlic and thyme until tender. Once cooled to room temperature, it is enjoy with bread. I served it with CROSTINI-french bread sliced, coated with olive oil, and baked until crispy.

Our salad for the evening was SPINACH SALAD WITH PINK GRAPEFRUIT AND AVOCADOS. This salad is simply fresh spinach topped with sections of pink grapefruit, and slices of ripe avocado. (picture at top of post)

Dessert was delicious......UPSIDE DOWN GINGERBREAD PEAR CAKE. This cake has a caramel type topping drizzled on the bottom of the baking pan, and pear slices are placedon top of the caramel. A simple cake batter that incorporates molasses is poured over the pears, and then baked for 30 minutes.

These recipes all turned out well. The mushroom pate was more like caviar--it was not smooth and spreadable as I had expected. It was tasty though, very earthy and a good contrast to the crispy crostini. The salad was wonderful-very fresh and light! The dessert was perfect--rich, moist, and tender. I would recommend all of these dishes!

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