“FLAVOUR WITHOUT BORDERS”

Game-changing Tapas

Gorgonzola stuffed mushrooms
Potato bacon florets
Bonus: How to make artichokes with aioli

Gluten-free, vegetarian optional

Option to make large caps served on dressed arugula greens

Potato bacon bitesize florets made with half strips of bacon.

Before class: Cut bacon in half and laid out on parchment paper (full strips shown above but half strips make for a nice bite size). We will cut in class with a mandolin. If you have never used a mandolin, please practice ahead of time and USE THE GUARD!! They should be thin enough to be able to roll them. Toss with oil/water mix so they don’t get oxidized and discolored.

 
 

Ingredients (makes 20)
INVITE FRIENDS OVER TO SHARE IN THE FUN AND YUM!
Total prep time before class: 20-30 minutes
Active prep time per appetizer 10-15 minutes!

For potato florets:
▢ 4-5 small-medium red potatoes, washed and dried (see picture) ※
▢ 1 package bacon thawed, cut in half and separated on parchment paper ※
▢ Italian herbs to taste
▢ 2 tsp garlic powder
▢ 1 Tbsp olive oil and 1 Tbsp water
※ Please prep/measure prior to session

For mushrooms:
▢ 16 oz button mushrooms, stems removed, caps cleaned with wet paper towel. DO NOT RINSE ※
▢ 8 oz. container of crumbled gorgonzola cheese (can substitute feta)
▢ 1 medium red onion or ½ large red onion peeled, root in-tact (we will chop together in class)
▢ 1 Tbsp balsamic vinegar and olive oil
▢ 4 sprigs fresh thyme or 1 Tbsp dried
▢ salt and pepper
▢ arugula
※ Please prep/measure prior to session

For artichoke with aioli:
▢ ½ cup mayo
▢ 1 clove of garlic
▢ juice of ½ lemon
▢ 1 artichoke per person

Equipment and utensils needed:

▢ half sheet pan for mushrooms
▢ sharp chef’s knife
▢ cutting board
▢ large sauté pan with fitted lid for fries (can use air fryer)
▢ parchment paper
▢ for florets: regular-sized muffin tin (12 slots) or large cast iron pan (easier to clean)
▢ mandolin or grater for thinly slicing potatoes
▢ 2 small sauce bowls
▢ 2 small to medium mixing bowls
▢ micro plane or garlic press
▢ medium sauce pan with lid and steamer basket
▢ muffin tin (mini works best
▢ cooking spray

Directions for the bacon florets:

  1. Preheat oven to 400.

  2. Slice potatoes and coat with equal parts oil and water

  3. Lay overlapping on the bacon

  4. Season with garlic powder and Italian herbs

  5. Roll up and place in mini muffin tin

Directions for the mushrooms:

  1. Preheat oven to 400.

  2. Wipe caps with a wet paper towel, removing the stems and saving for stock.

  3. Salt the open of the mushrooms and let sweat 15 minutes. This will not only season them, but draw out some moisture to give them a meatier texture.

  4. Sauté the red onions in olive oil about 4 minutes. Add thyme and stir to release the aroma. When onions are softened, stir in the balsamic vinegar until the onions caramelize.

  5. Take the onions off the heat and put in a bowl.

  6. Put the mushrooms on a parchment paper-lined sheet pan, salt, then add the onion gorgonzola mixture and roast for 15-20 minutes until the mushrooms are cooked and cheese is melted.

  7. If serving with arugula, lightly dress with oil and balsamic, s and p, then top with warm mushrooms and serve.

More directions given in class.

“Learn to cook and you will never be a slave to recipes.”
— Julia Child

What we will learn:

  • The role of salt and fat

  • Mise en place

  • Red versus Russet

  • Knife skills

  • Timing

  • Clean as you go

  • Quick pickled onion recipe (remind me)

  • Cooking an artichoke and the health benefits