Pesto-stuffed mushrooms are perfect for a party

I went to a birthday luncheon last weekend at Maggiano's Little Italy. The first course included pesto-stuffed mushrooms, and after one bite, everyone started speculating about how to make them.

Fortunately, the recipe was easy to replicate. I bought a jar of basil pesto, spooned some into a bowl and added chopped parsley (for fresh flavor) and fresh breadcrumbs.  I used medium mushrooms, just the right size for one or two bites, and topped each with a sprinkle of freshly grated Parmesan.

You can assemble these a few hours before you bake them. Cover them loosely with plastic wrap and refrigerate.

(And don't discard those leftover mushroom stems. You can use them in stir-fries, soups or this moist and lean Bison Meatloaf.)

PESTO-STUFFED MUSHROOMS
Yield: About 18

1 slice bread 
12 ounces medium button mushrooms (about 18)
6 tablespoons purchased or homemade pesto
2 tablespoons minced fresh flat-leaf parsley 
About 1 1/2 tablespoons freshly grated Parmesan cheese

Preheat the oven to 350 degrees. Line a baking dish with nonstick foil or coat with nonstick cooking spray.

Cut the crust off the bread and discard. Whirl the bread in a blender to make crumbs. Measure 6 tablespoons crumbs; discard the remainder, if any, or save for another use.

Wash the mushrooms and pat dry. Carefully remove the stems and set aside for another use. Arrange the mushroom caps in a baking dish.

In a medium bowl, stir together breadcrumbs, pesto and parsley. Fill each mushroom cap with the pesto mixture, mounding it slightly. Sprinkle each cap with about 1/4 teaspoon Parmesan. Bake until the mushrooms are tender and the cheese begins to brown, about 20 minutes.

Deviled eggs assure potluck popularity

No matter the occasion for a party or potluck, deviled eggs are usually the first food to disappear from the buffet table. That's as true for holiday office parties as it is for summer picnics.

And why not? Deviled eggs are as tasty as they are tidy to eat.

The recipe below is technically a stuffed egg, not a deviled egg, because it doesn't contain cayenne or mustard or another spicy ingredient. Instead, these eggs are flavored with herbs, which add fresh flavors and beautiful flecks of color.

I have three hints for making deviled eggs. The first might surprise you: Use old(er) eggs. Try to buy them at least a week before you hard-cook them. That's because as eggs age, they shrink away from the shell slightly, making them easier to peel. And take your time peeling them. This is not a task that can be rushed. I once read that to peel eggs easily, you can cut them in half and scoop the egg away from the shell. Trust me, that doesn't work. I have discovered, however, that a salad fork can work better than a spoon to separate the egg from the clinging membrane between the white and the shell.

The next hint is to use a potato ricer to mash the yolks. This device forces food through thin holes about the diameter of a grain of rice. (That's how the ricer got its name.) Use a ricer, and your yolks (or mashed potatoes) will be fluffy and free of lumps. No ricer? Use a hand-held potato masher or even a wooden spoon, but be gentle and try not to compact the yolks as you mash them.

Finally, taste as you blend the yolks with the other ingredients. Some herbs are stronger than others, depending upon the time of year and how fresh they are. The amount of salt and vinegar you need will vary with the type of mayonnaise you use. I try to keep Duke's Mayonnaise on hand. This Southern brand, with a flavor close to homemade, migrated north in recent years. If your market carries it, give it a try.


DEVILED EGGS
Yield: 36 servings

18 large eggs
6 tablespoons mayonnaise
2 teaspoons finely minced fresh herbs (such as dill, parsley and chives), plus more for garnish
1/2 teaspoon sherry vinegar
Salt, optional

Place eggs in a single layer in a large pot. Cover with water by 1 inch. Bring to a boil over high heat. As soon as the water boils, cover the pan and remove from heat. Set the timer for 17 minutes.

Have ready a big bowl of ice water. As soon as the timer goes off, transfer the eggs to the ice water. Let sit until cold.

Roll eggs gently on the counter to crack the shell, then peel. Eggs are generally easier to peel under running water and if you start with the wider end.

Cut peeled eggs in half lengthwise; pop out the yolks. Arrange the whites  on a dish or platter. Force yolks through a ricer into a large bowl. (If you do not have a ricer, mash with a potato masher or a wooden spoon.) Stir mayonnaise, herbs and vinegar into yolks. Taste; add salt and more herbs and vinegar if desired.

Spoon yolk mixture into egg halves or, for a prettier presentation, use a pastry bag fitted with a large star tip. To garnish, sprinkle with herbs.

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