More from the Real Potluck

Contributions from Arlene

Balsamic Mushroom Crostini

(from The Complete Canadian Living Cookbook)

1 baguette

2T olive oil

2 garlic cloves, minced

6 cups sliced mushrooms (about 1 lb)

1/2t. herbes de Provence (if you don't have herbes de Provence on hand, just use a generous pinch each dried thyme, rosemary & savory)

1/4t. each salt & pepper

1/4 cup chopped fresh parsley

3T balsamic vinegar

1t. dijon mustard

1/4 cup shaved asiago (I used some block feta that I had on hand)

Cut baguette diagonally into 24 slices. Broil on baking sheet for 30 seconds per side or until golden. Set aside.

In large skillet, heat oil over medium heat; cook mushrooms, herbes de provence, salt & pepper, stirring occasionally for about 5 minutes or until browned and moisture is evaporated (I find it takes longer.) Add the garlic the last minute. Remove from heat; stir in parsley, vinegar & mustard. (MAKE AHEAD: Refrigerate in airtight container for up to 8 hours; let stand at room temperature for 30 minutes before continuting.) Spoon onto prepared toasts. Sprinkle with cheese.

(I have put them together a few hours before and they are fine.)

Mango Coleslaw

Makes 3 cups (I tripled the recipe on Thursday)

1 ripe mango, peeled, pitted & chopped

1 cup julienned tart green apple

1/2 cup julienned carrot

1/3 cup dried sweetened cranberries

1/4 cup halved green or red grapes (optional)

1/4 cup coarsley chopped fresh cilantro

Dressing

1 T fresh lime juice

1 1/2 t. soy sauce

1 t. vegetable oil.

Mix all ingredients together in a glass or ceramic bowl.

(I have stopped measuring portions except for the dressing. I just use what I have and what seems right.)

Real Potluck

Our June meeting means potluck! Sometimes we plan the menu. This time it was real. No one knew what others were bringing. This has been difficult for some but they are adjusting.

Here is a recipe for Fran's contribution:

Link to Rhubarb Upside- Down Cake http://www.foodland.gov.on.ca/english/fruits/rhubarb/recipes/rhub-up-down-cake.html

After baking, I turn the cake out ( upside-down) on a platter and put a fresh strawberry glaze on top- from Anne Mann's ( friend from Lucknow)Anne's Favorites cookbook

Strawberrry Glaze
Crush 3/4 qt fresh strawberries, measuring to make sure you have 1 1/2 c.
Add 3 Tb. cornstarch to 3/4 c. white sugar, in a separate dry bowl. Mix.

Add sugar & starch to berries, mix.
Ad 1 Tb lemon juice to mixture, bring to boil, boil 1 minute stirring constantly, until mixture is thickened and clear. Remove from heat.
spread on cake while warm ( so it's still spreadable).

I particularly like this glaze as its firms up quickly(isn't runny) and the berries retain their bright red color !

Thanks for a great evening everyone (we missed you, Linda !) Fran