Saturday, May 30, 2009

Dining With Our Detectives: Hors d'oeuvres, anyone?

Lorna Hi, everyone, thanks so much for the warm welcome. I'm chuffed to be the newest Cozy Chick. (Woo-hoo!)

My dream meal would be totally made up of hot hors d'oeuvres. I love 'em, and I'm not the only one. While the heroine of my Booktown Mysteries (Tricia) doesn't like to cook (and I suspect would give up eating if she could), her sister Angelica feels otherwise. To Angelica, food is life, and she's good at making it. So good, she's written a cookbook. I must admit, like Tricia, I'm not a fantastic cook. Adequate would be a pretty good description, but I aspire to cook and bake like Angelica, and get to live my greatest gastronomic adventures through her. (Yes, they are yet to come.) Angelica likes to make (and eat) appetizers. (Believe me, I've got the eating part down pat.) In the first Booktown Mystery (Murder Is Binding), Angelica plans a little soiree with hot hors d'oeuvres. She arranged to have many appetizers made (she wasn't exactly in a position to do it herself at that point). Among them is one of my favorites, stuffed mushrooms. I've made these many times and had loads of compliments. (Yeah, shocking, huh?)

Stuffed mushrooms Stuffed Mushrooms
24 large mushrooms
2 tablespoons butter
1 large onion, finely chopped
4 ounces pepperoni, finely chopped
½ cup green pepper, finely chopped
2 small cloves garlic, minced
1 cup firmly crushed cracker crumbs
6 tablespoons Parmesan cheese
2 tablespoons minced parsley
2/3 cups chicken broth.

Wash and dry mushrooms. Remove stems, chop finely.

Melt butter in skillet; add onion, pepperoni, green pepper, garlic, and chopped mushroom stems. Cook until tender. Add crumbs, cheese, and parsley. Mix well. Stir in chicken broth. Spoon stuffing into mushroom caps.

Bake uncovered at 325ºF degrees for 25 minutes.

Serve hot.

I hope you'll try them.

Post a Comment