|
Muffaletta, Minimum Moisture Mozarella Mac 'n cheese, and Marinated Mushrooms: Heather & Eric
The main course was mouthwatering! Heather & Eric made each member a Muffaletta on monstrous ciabatta bread!
And thanks to Denis, muffaletta made for a magnetic dinner conversation :)
What a magnificent meal!!! Jason managed to grab the last marinated mushroom!
We definitely were not malnourished this merry day in May!
Recipes:
Muffaletta:
For the vinaigrette
2 Tablespoons balsamic vinegar
1 garlic clove, minced or pressed
½ teaspoon dried oregano
½ teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼
cup olive oil
Purchased olive tapenade from
store (I cheated sorry)
· 4 ounces thinly sliced ham
· 4 ounces thinly sliced mortadella
· 4 ounces thinly sliced salami
· 4 ounces sliced provolone
· 1/2 red onion, thinly sliced
· 1 1/2 ounces arugula leaves
Large Ciabatta bread
Make vinaigrette
Cut bread in half, put top to the
side and hollow out the bottom if needed
pile meat on one side of ciabatta
bread
put onion and arugula on top
spread olive tapenade on top
side of bread
sprinkle desired amount of
vinaigrette
wrap tightly in plastic wrap
refrigerate a few hours up to a
day prior to serving
Mozarella Mac 'n Cheese:
Marinated Mushrooms:
2 packs of Baby portabella mushrooms
packet of ranch dressing mix
tablespoon of olive oil
Mix olive oil with ranch mix using enough olive oil to make the
dressing mix into a paste.
Pour over mushrooms
Cook in glass casserole dish at 375 until desired texture for how
you like mushrooms. You can cook at higher temp to cook faster. It
can take 20-40 minutes depending on amount of mushrooms and desired texture.
