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Archive for February 5th, 2011

For Portobello Fries:

1/2 cup of bread crumbs (store bought or homemade)

1/8 cup grated Parmesan cheese or Pecarino

Pinch of red crushed pepper flakes

1/8 teaspoon of garlic powder

1/8 teaspoon of oregano

Salt and Pepper

2 -3 portobellos

2 large eggs, beaten

For Basil Aioli:

2 Tbsp. Basil Extra Virgin olive oil

¼ cup packed basil leaves

½ tsp. lemon juice

1 medium garlic clove, pressed

Pinch of salt

½ cup mayonnaise, either homemade or commercial

Directions for Portobello Fries:

Preheat oven to 425˙F. Line a baking sheet with parchment paper or spray it with cooking spray.  On a plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, garlic powder, oregano, salt and pepper.  In a small to medium bowl, beat the two large eggs.

Cut the portobello mushrooms into 1/8″ slices.  One by one, dip the portobello slices in the beaten eggs and transfer to the place with the bread crumb mixture, being sure to coat the mushrooms thoroughly.  Place the bread crumb covered mushrooms on the baking sheet and bake for 10-15 minutes, checking on them after 10 and flipping them to ensure thorough baking.

Directions for Basil Aioli:

In the jar of a blender (or a small food processor), combine the olive oil, basil, lemon juice, garlic, and salt. Process until the mixture is smooth like pesto, pausing every now and then to scrape down the side of the blender jar with a small spatula or knife.

Put the mayonnaise in a small bowl. Add the basil mixture, and stir well to mix.

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1 15-ounce can cannellini (white kidney beans),drained

2 tablespoons Tuscan Herb Extra Virgin olive oil

1 tablespoon Traditional 18 year Balsamic vinegar plus extra for drizzling

2-3 cloves Garlic

Pita bread, toasted baguette or chips

Directions

Puree beans, olive oil, garlic and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with more oil and a few drops of vinegar. Serve with pita wedges or your choice of bread!

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