ArcaMax

Editor's Note: Please enjoy this previously published Zola classic.

“Little Plate” restaurants are all the rage. In our “hip and happening” neighborhood no fewer than a half dozen of these popular eating places have debuted in the last 6 months –all located within a mile of our place. There are more spread throughout the city.

You’ll find them all over the country.

One place I haven’t been to yet (Amada Tapas and Wine) would call their “little plates” tapas. The tradition of tapas in Spain goes back a long way. The term “little plates” being used today extends well beyond Spanish cuisine.

The whole idea is to have lots of things on the menu that are enticingly priced and draw you in to the variety. In most places you’d be tempted to order maybe three little plates per person. You’d think based on the price per plate that you are spending less but you’re really not at most locations. On the other hand look at the variety! If you have four people at a table, that’s 12 plates of things to pass, nibble, share and just plain enjoy.

Some people still prefer to have an entrée so most restaurants will still have a selection of entrees to choose from. Then, if you add a little plate to your order, it might stand in for the appetizer...

Read the full column at PlanZDiet.com

Balsamic Roasted Exotic Mushrooms with a White Truffle Olive Oil Glaze

I ordered this dish at a restaurant in town. It was so good I said, “I have to figure out how to make this myself!” It was that wonderful.

Servings: Serves 6 – 8 as a “little plate,” appetizer or side dish

Ingredients:

2 pounds of a variety of mushrooms cleaned and trimmed. I use lots of creminis cut in half and then add some shitakes and chanterelles. You can even make this with regular button mushrooms.
1 cup of a good, aged balsamic vinegar. You don’t have to get the really expensive stuff; just a good one.
1 cup of water
3 Tbl of white truffle infused balsamic vinegar (get this from a gourmet specialty store or online)
2 Tbl of extra virgin olive oil

Instructions:

You’ll need your 9-by-13-inch pan. Put the mushrooms in. The is a real pile of mushrooms. Don’t worry they’ll shrink during the roasting process and be half this size when you’re done. Roast the mushrooms with the first vinegar and the water at 400 degrees for 30 minutes. Open the oven and stir the mushrooms. Roast for 15 minutes more. Now pour off most of the liquid that has accumulated in the bottom of the pan. Leave just enough so the pan has moisture on the bottom. Roast for 15 – 30 minutes more. Don’t let the mushrooms completely dry out. Drizzle the white truffle vinegar and the olive oil over the mushrooms, stir and serve.

If you want to serve later you can. Just reheat the mushrooms and then drizzle before serving.

Colorful Peppers with Zip

Things like peppers are popular at Italian little plates restaurants. I’m offering you a recipe for mine here. Mine have a bit of an after-burner kick to them.

Servings: Serves 6 – 8 as a “little plate”, appetizer or side dish

Ingredients:

2 each, red, yellow and orange bell peppers cleaned and cut lengthwise into quarter inch wide strips
1/3 cup of extra virgin olive oil
sea salt
1/2 tsp of cracked red pepper flakes

Instructions:

Preheat oven to 400 degrees.

Put the peppers in a 9-by-13-inch roasting pan. Drizzle on olive oil, grate a light dusting of sea salt and sprinkle on the flakes. Stir.

Roast for one hour until just a few of the peppers get a blackened tip.

Serve immediately or store in the refrigerator and reheat before serving.

Enjoy!
Cheers,
Zola