Recipe(tried): Oven Roasted Tomatoes with Mushroom Risotto and Fresh Mozzarella, and Romaine Salad in a Parmesan Frico Cup - Dinner in Cups

This was a fun meal both to make and to serve:-) The risotto in tomato cups is from Emeril Lagasse and is evidently meant to be an appetizer. Honestly, if I ate it as an appetizer, I wouldn't have any room left for a main course! The portions are large for appetizers, in my opinion. I halved the risotto filling and still had a lot left that did not fit into 4 large tomatoes. DH and I only ate 1 tomato each so we will have leftovers. We'll see how it reheats??!? I used vegetable broth rather than mushroom broth since I had already been in two grocery stores and just couldn't face going to Whole Foods to get the mushroom broth. I'm sure that the risotto would have had a stronger mushroom, and even better flavor if I had used it. Also, I think the risotto could use more mushroom than the recipe calls for so next time, I think I'll add 1/2 to 1 cup more of sliced mushrooms. In addition, I decided to omit Emeril's Essence in the recipe. Instead of the Spinach Salad that Giada De Laurentis used in the Parmesan Frico Cups, I decided to use a Romaine Salad that I have made before. I just thought it might go with Emeril's risotto better. However, I can't wait to try her salad in the cups. I may try to use some blood oranges in her salad since they are in season but won't be around too much longer.

OVEN ROASTED TOMATOES WITH
MUSHROOM RISOTTO AND FRESH MOZZARELLA
Recipe from Emeril Lagasse
Yield: 4 appetizer servings

4 whole creole tomatoes, peeled and cored
1 tablespoon olive oil
1 tablespoon Essence, recipe follows

FOR THE RISOTTO:
1 tablespoon olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
1/2 cup small diced yellow onions
2 cups sliced wild mushrooms
2 cups Arborio rice
8 cups mushroom broth
1 tablespoon butter
1/4 cup heavy cream
1 cup Parmesan Reggiano
4 (2 ounces) slices of fresh mozzarella
1/4 cup chiffonade of basil
Essence, recipe follows

Preheat the oven to 400 F.

For the tomatoes: Rub each tomato with the olive oil and season with Essence. (I didn't use the Essence.) Place on a baking sheet and roast for 15 to 20 minutes. (I used a casserole dish that I had brushed with olive oil and baked the tomatoes for 15 minutes.)

FOR THE RISOTTO:
In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots, garlic, and onions for 1 to 2 minutes. Add the mushrooms and continue sauteing for 2 minutes. With a wooden spoon, stir in the rice and saute for 1 minute. Add the mushroom broth 1/2 cup at a time until all of the liquid is incorporated into the rice, stirring constantly, about 10 minutes. Fold in the butter, cream and cheese. Season with salt and pepper. Simmer the risotto for 2 to 3 minutes.

Remove the tomatoes from the oven. Place the tomatoes on a platter. Spoon the risotto into the center of each tomato. Top each tomato with a slice of the mozzarella and place in the oven for 2 to 3 minutes, or until the cheese starts to brown and melt over the tomato. (I baked them for about 10 minutes but the mozzarella hadn't started to brown so I ran the dish under the broiler, watching to make sure that I didn't over brown the cheese.) Garnish with the basil and Essence. (I just garnished with basil.)

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from Emeril's New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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SPINACH SALAD IN A PARMESAN FRICO CUP
Recipe courtesy Giada De Laurentiis
Yield: 6 servings

As I mentioned above, I used a Romaine Salad instead of the Spinach Salad this time. That recipe follows. I halved that recipe since I was just making this for DH and myself.

FOR THE PARMESAN FRICO CUPS:
1 1/2 cups grated Parmesan (I made 4 cups, using 1 c. of Parmesan. Be sure to use good Parmesan - Parmigiano-Reggiano.)

FOR THE CITRUS VINAIGRETTE:
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

FOR THE SPINACH SALAD:
6 ounces baby spinach leaves (about 6 cups)
1 orange, cut into segments
1/3 cup sliced almonds, toasted
1/2 red onion, thinly sliced

Special equipment: a silpat mat, a muffin tin, and a small drinking glass

Preheat the oven to 375 degrees F.

FOR THE PARMESAN FRICO CUPS:
Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.

FOR THE CITRUS VINAIGRETTE:
Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.

FOR THE SPINACH SALAD:
In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.

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ROMAINE SALAD IN PARMESAN FRICO CUPS

6 cups romaine, washed, dried and cut into about 1/3 inch chiffonade
1/2 English (hothouse) cucumber, peeled, cut in quarters lengthwise, and cut into bite size pieces, crosswise
1/2 pint grape tomatoes, rinsed in cold water, dried, and halved
2 to 3 tablespoons fresh basil, chopped, or cut into chiffonade

Place all ingredients in a large salad bowl. Toss, just before serving, with Red Wine Vinaigrette. (Do not use all of the dressing on the salad - only what is needed to dress the salad.) Place in Parmesan Frico Cups and serve immediately.

RED WINE VINAIGRETTE:
1 Tbsp. prepared Dijon-style mustard
4 Tbsp. red wine vinegar
1 tsp. granulated sugar
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 cup canola oil

Place all ingredients except the olive oil in a jar and mix, letting sugar and salt dissolve. Slowly add olive oil a little at a time until all is incorporated, and vinaigrette has emulsified.