And The Winner Is....

ANONYMOUS!!

The one person who didn't leave their name is the one who Adam picked from the glass bowl last night. Luckily I have saved his or her IP address so there can be no shenanigans (not that there WOULD be shenanigans....but one never knows).

So Mr or Ms. or Mrs. Anonymous please email me at sarah (dot) stewart (at) gmail.com so I can send you your prize!!



And here is his or her fabulous sounding recipe

Mushrooms Stuffed with Sun-Dried Tomatoes
From "Gourmet"

1/2 ounce dried tomatoes (about 5, not packed in oil)
2 tablespoons olive oil
18 white mushrooms, stems pulled out and chopped fine and caps reserved
1/2 cup finely chopped shallots
2 garlic cloves, minced
1/3 cup fine dry bread crumbs
1 large egg yolk, beaten lightly
1/4 cup fresh parsley leaves, washed well, spun dry, and minced
1/2 teaspoon dried basil, crumbled
2 tablespoons freshly grated Parmesan

Preheat oven to 400°F.

In a small bowl soak tomatoes in hot water to cover 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine.*

Lay mushroom caps, stems removed, face down on baking sheet either lightly sprayed with cooking spray or parchment paper. Bake them approximately 10 minutes, or until their liquid puddles underneath. Remove from the oven. Carefully pour off liquid that has gathered in the bottom of the pan, and then again, carefully, turn mushroom caps over so they are ready to be filled.

In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems, shallots and garlic, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt and pepper to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish, or the same parchment-lined pan you’ve roasted your mushrooms in. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.

Makes 18 hors d’oeuvres.

I want to thank everyone who posted a recipe here. I plan on making each and every one of them in the coming months, and if the poster is into it doing a little spotlight on who you are. I have to say though miss Jenny Bree's recipe that involves tuna, gelatin and a bread bowl REALLY piqued my interest just because it sounds a bit gross (as she herself admits!) And yet, so does pâté but I love that too!

Tuna Mold

• 1 envelope unflavored gelatin
• 1 can condensed tomato soup
• 1 (8 oz.) pkg. cream cheese (should use Philadelphia)
• 1/2 cup diced celery
• 1/2 cup chopped onion
• 1 (6 1/2 oz.) can tuna (drained)

- Soften gelatin in 1/2 cup cold water.
- Heat soup.
- Add cream cheese and heat, beating with rotary beater until smooth.
- Add gelatin, stir to dissolve.
- Chill until partially set (usually overnight)
- Add remaining ingredients.
- Best served in a hollowed-out pumpernickel bread bowl, using cut-up insides to scoop & eat tuna.

So Jenny you will be getting a little prize yourself that I will be determining over the weekend. Get psyched.

Thanks again everyone! And check back often for more contests, recipes, kitchen shenanigans and other fun crap like that.