Conference turris::cooks

    "Setas con Jamon"
    or...Mushrooms and Ham
    
    1 pound of mushrooms, sliced
    3 cloves garlic, minced
    1/3 cup olive oil 
    a dash of lemon juice
    some ham, diced (the best, is it prosciutto
     and even better, jamon serrano, but it is not
     available in the U.S.)
    
    Heat oil and when hot, add garlic, when just turns brown,
    add ham, turn for about a minute and add mushrooms, let it
    cook, covered, till tender, add lemon juice and serve.
    
    It sounds simple, but it is delicious and a very common
    food all over Spain, France, Italy...
    

    This is a recipe using about 6 dozen or so mussels but you can cut it
    down since it's very easy, not only to prepare, but to follow.
    
    6 dozen mussels
    1/4 cup of shallots or scallions (as it's called up here)*
    2 cloves of garlic finely chopped*
    1 -1 1/4 cup of good dry white wine
    2 tablespoons of butter
    3-4 tablespoons of good olive oil
    2 tablespoons of chopped fresh parsley
    
    * If you're planning on using shallots remember that it's a hybrid
    garlic/onion.  A good size clove (if you're not a garlic lover) will
    do the job.  If you plan on using *scallions* you could even add
    another clove if you'd like.
    
    Scrub and debeard the mussels.  Never presoak them since they seem to 
    be naturally cleaner.  When you place them in water they open up and
    tend to lose valuable juice.  Place in a pot with the
    shallots/scallions, garlic, and wine.  Cover and steam until the shells
    open.  Remove the mussels and arrange on a platter.  Addd the butter,
    olive oil (some salt and pepper to taste if you'd like) and the parsley
    to the broth in the pan and cook until the liquid is reduced in half. 
    Pour the sauce over the mussels.
    
    This is really good and light.  I don't tend to measure but in the palm
    of my hand (or by sight).  With a bit fresh bread and you have a very
    filling meal!!
    
    /gail

    Thanks for the recipes - I plan on trying them both this week-end.
    
    Re 1:  The Jamon serrano - you mentioned you can't get it in the
           States.  Is it a 'cold meat' - ham and/or do you think I
           would be able to order it from a foreign gourmet catalog?
           I never heard of it before.
    
    Re 2:  Sounds delicious - we LOVE garlic but they aren't too
           crazy about the green onions...so I think I'll add
           more garlic and use the shallots.
    
    
    Thanks!
    

    I doubt very much that you'll be able to order jam�n serrano from a
    catalog since it's cured ham on the bone (the whole quarter). 
    The italian ham would work fine but it tends to be alot saltier
    so make sure you don't add salt to the dish.  The best I found,
    expensive but well worth it, was in a little shop in the North 
    End - something like 6.99 per pound.  The leanest and best tasting!
    
    Jam�n serrano is used the same way as the italian ham (another
    spanish type of meat is chorizo) in many cases - on bocadillos
    (sandwiches) made with spanish pon (bread).  This bread is very
    hard on the outside but soft as cotton on the inside.  It's much
    better than french or italian bread by far.  The closest to that
    is the bread at Au Bon Pon but it comes up short too!
    
    Good luck with the dishes!
    
    
    /gail

    How about a baked brie??
    
    It very simple....just take buttered sheets of phyllo (or filo) dough
    and wrap them around the brie. I use about 5 sheets. You do have to
    work quickly when wrapping because of the thin dough and trying to wrap
    it around a triangle. Brush with butter on top as well. Bake at about
    425 degrees for about 15 minutes. Keep an eye on it because the dough
    can turn ark very quickly. If you like real gooey cheese, turn the oven
    off and let it set for a while - maybe another 10 minutes. Serve with
    pepper jelly.
    
    I've yet to try this with other cheeses. I don't know if a cheese with
    a skin works best - it certainly holds it's shape. 

    Re:  .5  ....this sounds wonderful.  I have some Brie that I bought
    yesterday and will go to the store tonight and get the phyllo dough.
    
    One thing though...what is pepper jelly and can I make it (recipe ?)
    or buy it.  If I had my preferance I would rather make it.
    
    Thanks,
    
    _M_
    

    I always serve my baked Brie with cranberry sauce (the whole kind)
    or my homemade cranberry ketchup that I have finally perfected.
     
    I usually arrange a lettuce leave with tomato slice, onion slice
    and chopped chive on the side of a small plate.  Place the baked
    Brie in the middle garnished with chopped parsley and cranberry
    sauce or cranberry ketchup. 
    
    gailann

    Hi folks
    
    Well, I found a recipe in the Notesfile for pepper jelly and will
    attempt to make that for the baked Brie.
    
    Years ago I had made a recipe with zucchini and Bisquick and finally
    found it after all these years.  I made it for our supper last night
    and there only a few pieces left.  I brought them in for my lunch today
    and a couple of people in the group had some and now want to make it
    for their families.  Especially with the zucchini season coming around
    the corner.
    
    I have written my version of it below.  We LOVE garlic - so I added
    more garlic and I prefer Romano cheese instead of Parmesan....if you
    are watching cholesterol then perhaps you would like to substitute the
    vegetable oil with olive oil.
    
    
    
                            ZUCCHINI APPETIZERS
    
    3 cups grated (unpeeled) zucchini
    1 cup Bisquick
    1/2 cup fine chopped onion
    1/2 cup grated romano cheese
    2 TBS parsley
    1/2 tsp salt
    1/2 marjoram and/or oregano
    dash of pepper
    2 cloves garlic (mashed)
    1/2 cup vegetable oil
    4 eggs
    
    Heat oven to 350 degress.  Grease a 13 x 9 x 2 pan.  
    
    Mix all ingredients - spread in pan.
    Bake in pan til golden brown - which is approximately 25 minutes
    Let sit for about 10 minutes to set.
    Cut into pieces and ENJOY!
    
    _M_
    

    You can buy pepper jelly as well. I actually bought a lemon-pepper
    jelly that was excellent with the brie.
    
    I have never made it but it do know you have to be careful because the
    peppers are very caustic (don't put your fingers near your eyes,
    especially if you have to take contacts out). Using rubber gloves is a
    solution but it can hinder your "touch" - try surgical gloves,
    available in most drug stores.
    
    The brie with whole cranberry sauce sounds great too!