Stuffed Mushroom

Description:
Kami sedang mengurangi konsumsi daging nih... (baca ayam & binatang berkaki 4) Bukan karena sedang sakit tapi semata-mata demi menjaga kesehatan saja. Meski makanan dari sayuran doang, harus tetep berasa oke kan... Kalau aku sih memang dari kecil jarang makan daging, maklum ekonomi ketat he..he.. Lalu kebiaasan makan ini terbawa sampai dewasa. Jadi oke-oke saja nggak makan daging. Buat Sila suamiku agak susah meyakinkan dia kalau orang yg tidak makan protein hewani tetap sama pinternya dgn pemakan protein hewani. Padahal sudah terbuktikan kalau istrinya pintar meski jarang makan protein hewani wkwkwk mulai deh PD abisss.... Untungnya beberapa bulan lalu dia beli buku ttg body map. Setelah itu tiba-tiba dia mau mengikuti saranku tentang mengurangi protein hewani. Syukur deh... Aku sempat ngintip bukunya, wuiiih... gambar2 organ dalam tubuh kita terpampang detail. Horor!!!
Pilihan jatuh ke stuffed mushroom ala Italia dari acara Everyday Italian si cantik Giada De Laurentiis. Resepnya aku modifikasi sedikit dengan selera kami. Rasanya seperti rasa pizza!! Eh resepnya aku copy paste aja ya...... males translate :)

Ingredients:
1/2 cup Italian-style dried bread crumbs (aku nggak pakai)
1/2 cup grated Pecorino Romano. Aku pakai Italian 5 cheese (Mozzarella, Provolone, Romano, Asiago, & permesan chesee) yang aku taburkan diatas jamur yang sudah diisi.
2 green onion, chopped (daun bawang, iris tipis)
2 roasted red bel peppers, chopped (paprika merah yg dipanggang)
10 green olive, chopped
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh basil leaves (aku nggak pakai)
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed (buang tangkainya)

Directions:
1. Preheat the oven to 400 degrees F.
2. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. (Kejunya aku tabur belakangan)
3. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. 4. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.
Serve.

Tiramisu

Description:
Pengen banget bikin Tiramisu sendiri yang rasanya persis aslinya. Tentu saja harus pakai alkohol. Buat teman-teman yang nggak boleh mengkonsumsi alkohol maaf ya, saya nggak tahu harus pakai bahan apa sebagai penggantinya. Tapi kalau di Indonesia banyak essence untuk pengganti rum & sejenisnya deh.
Resep aku dapat dari bukunya ibu temanku, waktu itu aku diminta tolong jaga suaminya yang habis operasi tulang belakang. Si ibu suka banget sama aku yang katanya telaten jadi bagi-bagi ilmu masaknya hi..hi... GR deh gue. Resep di buku ini tidak menggunakan lady finger chookies tapi pakai sponge cake yang tentu saja harus bikin sendiri. Agak ribet sih tapi rasanya muantap surantap hi..hi...
Selamat mencoba......

Ingredients:
Tiramisu by Nick Malgieri (Great Italian Dessert, 1990)

Espresso syrup :

1/3 cup sugar
1/4 cup water
1/2 cup very stong brewed espresso
1/4 cup Italian or other brandy or rum (meyers or bacardi)

Zabaione filling :

3 large egg yolks
1/3 cup sugar
1/3 cup sweet Marsala (paellegrino or Florio)
1/2 pound mascarpone, at room temperature
2/3 cup heavy whipping cream


Pan di Spagna (sponge cake) 9 or 10 inch (2 inch deep) round cake pan

4 large eggs, separated
1 tsp vanilla extract
3/4 sugar
1/2 cup all-porpuse flour
1/2 cup cornstarch
pinch salt

Decoration :

1 cup heavy whipping cream
unsweetened cocoa powder
Semisweet chocolate bar, shredded.

Directions:
Espresso syrup :
Combine the sugar and water in a saucepan and bring it to boil. Cool and stir in the espresso and brandy. (Aku rumnya aku rebus bersama air gula biar alkoholnya menguap karena Sekar ikut makan juga)

Zabaione filling :
1. Beat the egg yolk in the bowl of an electric mixer or another heat proof bowl and beat in the sugar and Marsala. Wishk over pan of simmering water until thickened. Remove and beat with a had mixer set at medium speed until cold.
2. Smash the mascarpone in a bowl with a rubber spatula until it is smooth. Fold in the zabaione. Whip the cream and fold it in.

Pan di Spagna (sponge cake)
1. Butter and line with paper the pan
2. In a medium mixing bowl, whisk the egg yolks with the vanilla. Whisk in half sugar and continue to beat until very light and frothy, about 5 minutes.
3. Combine the flour and cornstarch and sift once to aerate.
4. In clean dry bowl, beat egg whites with the salt until they hold very soft peak. Beating faster, add the remaining sugar in a very slow strem. beating until the egg whites hold a firm peak.
5. Pour the yolk mixture into the whites with a rubber spatula. Sift the flour and cornstarch over the eggs in 2 additions, folding them in gradually. Do not overmix the batter. Pour the batter into the prepared pan and smooth the top.
6. Bake at 350F for 30-40 minutes

Tiramisu :
1. Cut the pan di spagna into vertical slices about 1/4 inch thick. Place a layer of the slices in the bottom of a shallow 2-quart dish, such as a gratin dish, and soak with one-third of the syrup, using a brush. Spread with half the filling. Repeat with the pan di spagna, another third of the syrup, and the remaining filling. Place a last layer of pan di spagna on the top and soak with the remaining syrup.

2. Whipped the cream with the sugar until it holds its shape and spread it on the surface of the dessert. Decorate with cocoa powder & shredded chocolate bar. Refrigerate for several hours before serving.