Winning Appetizer Recipe
Atkins diet inspires winning Starters recipe
Sunday, March 07, 2004
"It was the Atkins Diet that made me do it," according to Stacy DeMartino, paraphrasing a familiar line. She was referring to Mushroom and Lobster Hollandaise, the original recipe the judges named as winner in the Starters category at the Cookbook 2004 Taste-Off.
As the Great Kills resident explained it: "I created the recipe in my head as a result of being on the Atkins Diet. "I love lobster, mushrooms, the Italian bacon and Hollandaise Sauce. And, you're allowed to have butter and cream on the Atkins Diet." So, she went for it.
Chock full of wonderful flavors -- contributed by such luscious choices as pancetta, lobster and a buttery sauce, the award-winning appetizer combined those ingredients as a topping for earthy portobello mushroom caps.
"I thought it actually is a recipe people would like," said Mrs. DeMartino. The judges agreed with her.
A regular contributor to the Advance Cookbook competition, Mrs. DeMartino has had entries printed in the annual cookbook sections during the past eight years. Several of her recipes were cited for being outstanding, among them Celebrations Salad, Pasta with Pears and Shrimp and Oatmeal Cranberry Cookies.
"I try to cook healthy foods at home," said the South Shore resident. Her efforts often bring appreciative nods from her husband, Steven, a microsoft engineer working in New Jersey, and daughter Brooke, 5 months old.
Mrs. DeMartino is back working three days each week at the Commodities Exchange in the World Financial Center, Manhattan. "It's a nice balance -- being able to spend time at home and at work," she said.
Born in the Tribeca area of lower Manhattan, she was brought to Staten Island at the age of 3 years, and is a graduate of Moore Catholic High School and St. John's University. "I've always loved cooking, and I've always been into things like horseback riding and tennis," said Mrs. DeMartino. "I learned to cook from my mother and grandmother."
MUSHROOM AND LOBSTER HOLLANDAISE
Stacy De Martino, Great Kills
4 large portobello mushrooms
1/2 cup (1 stick) unsalted butter, plus 2 tablespoons melted butter
1 shallot, minced
4 ounces pancetta, chopped
1 pound lobster meat, steamed and chopped
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon pepper
1 teaspoon nutmeg
Olive oil
Clean out the gills of mushrooms leaving only the caps. Chop up the stems and place aside. Brush mushrooms with 2 tablespoons melted butter and a dash of salt and pepper. Place on baking pan and roast in 350-degree oven for about 10 minutes. Heat a medium-size saucepan and add olive oil. When hot, add shallots and saute until translucent. Add pancetta and mushroom stems, and saute until pancetta is crisp. Add steamed lobster meat and heat through. Divide mixture and spoon filling into each mushroom cap. Set aside.
For the sauce, whisk eggs in bowl until they become frothy. Place bowl over simmering water until mixture thickens and turns pale yellow. When mixture thickens, remove from heat and add remaining butter, water, lemon juice, salt, pepper and nutmeg. Whisk until sauce comes together. Pour sauce over mushrooms and serve. Makes 4 servings.
Last edited by Kristine : Sun, Mar-07-04 at 12:40.
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