The Golden Age

Sausage Stuffed Mushrooms

This is a huge hit whenever I make it. It can be prepped up to a day in advance and chilled and it takes only 15 minutes of baking before serving, so its a perfect hostess appetizer.

3 large Hot Italian Sausages casings removed ( Use a mix of sweet and hot for the best flavor)

1 medium onion chopped fine

1 minced garlic clove

24 large mushrooms

1 egg yolk

1/2 cup freshly grated parmesan cheese

1/3rd cup white wine

6oz cream cheese

Salt for seasoning

Method:

Remove stems from the mushrooms and finely chop the stems. Brush the caps with a dab of olive oil and white wine

Saute the finely chopped onion, finely chopped mushroom stems and garlic till its soft and mushy

Add the wine and let it reduce into the mushroom mixture. Once it has reached set aside and cool.
Meanwhile brown sausage and drain away fat. Let it cool

Mix together mushroom mixture and sausage and softened cream cheese, and half the parmesan cheese. Adjust for seasonings. This can be made up to 2-3 days ahead.

Add the egg yolk and mix well

Scoop about 1 tablespoon of mixture into each mushroom cap and sprinkle with parmesan cheese. At this point , it can be chilled for up to a day.

Bake in the oven at 350 for 15-17 minutes, until warmed through and cheese has melted.

 

 

Catfish in Yoghurt Sauce (Doi Maach)1 lb catfish or any other white fish

1 cup yoghurt

1 onion chopped very fine or onion paste

1 tbsp ginger garlic paste

1 tsp cumin powder

1 tsp turmeric powder (optional)

salt to taste

1 tbsp golden brown sugar

5 whole cardamoms

5 whole cloves

3 sticks of cinnamon

1/4 cup sliced almonds

1/4 cup golden raisins

1 bay leaf

Method

Marinate the fish with 1/2 of the ginger garlic paste, onion paste, turmeric powder, cumin powder and salt for 2 hours.

Whisk the yoghurt until smooth and there is no lumps and mix with the remaining onion paste, ginger garlic paste, turmeric powder and cumin powder. Let chill for 2 hours.

Heat oil in a pan and fry the fish until no longer pink and set aside. Add the whole spices to the same oil and once they splatter , turn heat low and add the fish and the yoghurt mixture. Add the sugar

Adjust heat to ensure that yoghurt does not curdle.

Simmer on low heat for about 15 minutes until the oil seperates. Add the raisins and almonds and simmer an additional 5 mins.

Serve with rice.

Green Beans with Coconut

1lb green beans

3/4 cup dried shredded coconut

1 tsp uncooked rice

2 tsp black mustard seeds

2 whole dried red chilli

1 tsp cumin powder

salt to taste

15 curry leaves

Method:

Trim and prep the green beans

Heat oil in a pan and add the mustard seeds and rice. When the rice turns brown add the two chilli peppers. Once they turn brown , add the remainng curry leaves

Once curry leaves are crackling, add the green beans

In a bowl combine 5 finely chopped curry leaves, the coconut,  cumin powder and 5tablespoons of water.

Add the mixture into the green beans and stir well. Adjust taste with salt and cook until the beans are tender crisp. This dish can be served hot or at room temperature.