Mushroom Spread & Spicy Celery Sticks

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            FOOD FUNNY
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I like this one from Anna Welander:

 From a California bar association's newsletter: Correction -- the
following typo appeared in our last bulletin: "Lunch will be gin at
12:15 p.m." Please correct to read "12 noon."

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            TODAY'S RECIPES
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This coarse mixture isn't a spread in the smooth, creamy sense,
but it still makes a wonderful topping for crackers, pita bread, and
thinly sliced grilled or toasted bread. This fresh and raw dish also
makes a wonderful salad or cold side dish.

Mushroom Spread

1 lb (450 g) caps of mushrooms such as white button, cremini, or portobello, finely chopped
1 lb (450 g) ripe plum tomatoes, cored, seeded, and finely chopped
1-3 cloves garlic, finely chopped
1 tsp (5 ml) finely chopped fresh rosemary or oregano
1/4 cup (60 ml) extra-virgin olive oil
3 Tbs (45 ml) lemon juice or red wine vinegar
Salt and freshly ground pepper to taste

Combine all the ingredients in a bowl and toss to combine. Let sit
covered at room temperature for 1 hour, or refrigerated overnight
before serving. Serves 6 to 8 as an appetizer, or 4 to 6 as a salad.

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These flavorful marinated celery sticks make a great snack at any
time of day, and keep them in mind for when you want something
different and unusual for a lunch box.

Spicy Celery Sticks

3 Tbs (45 ml) dark sesame oil
1 Tbs (15 ml) rice wine or cider vinegar
1 Tbs (15 ml) soy sauce
1-2 cloves garlic, finely chopped
Cayenne pepper or red pepper flakes, to taste
1 lb (450 g) celery cut into 2-inch (5 cm) pieces

Whisk together the sesame oil, vinegar, soy sauce, garlic, and cayenne.
Add the celery stick, tossing to coat with the marinade. Refrigerate for
at least 3 hours or overnight before serving. Serves 4 to 6 as an appetizer.
Received on Mon Jun 25 07:47:04 2007