contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.


venice, ca, 90291
United States

Georgie Smith HOME creates occasions that cater to all the senses. If you are a foodie who wants to enjoy restaurant deliciousness in an ambient setting at home or in nature, I hope you will journey with me in creating inspired memories that add meaning to our lives.

Vegan & Vegetarian

Filtering by Category: Hors d'oeuvres

Portobello Mushroom on Parmesan Tortillas

Georgie

Screen Shot 2013-10-16 at 10.51.03 PM
Screen Shot 2013-10-16 at 10.51.03 PM

Portobello Mushroom on Parmesan Tortilla

Ingredients:

  • 4 portobello mushrooms
  • a bunch of large basil leaves
  • half a cup of extra virgin olive oil
  • sea salt and cracked black pepper
  • 3 garlic cloves
  • 5 Reduced Carb Whole Wheat Flour Tortillas (from Trader Joes)
  • one and a quarter cup of grated (not finely) parmesans cheese

Steps:

I used the same mushroom recipe from above but instead of using the basil leaf as the wafer on which to serve the mushrooms on I uses Parmesan infused tortillas. Whilst the mushrooms are barbecuing, I placed each individual tortilla in the oven (not on a baking sheet).  I cooked each until crisp. I then added one quarter of a cup of shredded.

Parmesan on each tortilla and placed 6-7 pieces of mushroom atop the cheese. I then returned the tortillas, on a baking sheet, to the oven, and cooked until the cheese was melted. I cut the tortilla into 6 pieces. And before I could say, "Luvvies", the guests have devoured them all.

Grilled Portobello Mushroom on Basil Leaves

Georgie

Screen shot 2013-11-02 at 1.46.58 PM
Screen shot 2013-11-02 at 1.46.58 PM

Grilled Portobello Mushroom on Basil Leaves

Ingredients:

  • 4 Portobello mushrooms
  • a bunch of large basil leaves
  • half a cup of extra virgin olive oil
  • sea salt and cracked black pepper
  • 3 garlic cloves

Steps:

I peeled the portobello mushrooms and removed their storks. In a bowl I soaked the portobello mushrooms in the extra virgin olive oil and massaged every last bit of the oil into each mushroom. I add shredded basil leaves taken from the smaller leaves that are too small to use as the wafer on which I would later serve the grilled portobello mushrooms on. I diced up the garlic cloves and sprinkle over the portobello mushrooms. I add the sea salt and cracked black pepper and then place on a hot grill on the BBQ. I like to cook the mushrooms for at least 2 minutes on either side.

Once removed from the grill I placed the portobello mushrooms onto shallow dish and sliced into pie shapes. I tend to cut approximately 8 pieces per mushroom. With the juices oozing out of the cut mushroom, the pieces marinate in the amazing combination of flavors. I then place each pie piece on an individual basil leaf and serve.

Sliced Pear with Goat's Cheese

Georgie

Screen Shot 2013-10-16 at 10.48.33 PM
Screen Shot 2013-10-16 at 10.48.33 PM

Sliced Pear with Goats Cheese

Ingredients:

  • one large log of goats cheese
  • 6 pears
  • 4 green onions
  • half a cup of chopped European parsley
  • one quarter of a cup of chopped basil
  • half a cup of sautéed diced pancetta
  • one tablespoon of extra virgin olive oil
  • half a cup of pomegranate seeds
  • sea salt and cracked black pepper

Steps:

In a wide flat bowl, I squeezed one lemon and rolled in a log of goats cheese into the juice. I the added salt and pepper and kneaded the goats cheese into the accumulating flavors. I then added extra virgin olive oil, thinly sliced green onions, chopped basil and chopped parsley.

I sliced the pears like thick wafers. I smeared the goats cheese on the pear as one would peanut butter onto a sandwich. I then  sprinkled with pancetta and on a separate batch I sprinkled pomegranate seeds (for the vegetarian). Voila lean deliciousness.