MAPLE BALSAMIC STUFFED PORTOBELLO MUSHROOMS WITH HAVARTI + WALNUTS + SPINACH
I’ve never liked mushrooms. Combine the unappealing idea of eating fungi along with a rubbery texture and “earthy” taste (i.e. a polite way of saying they taste like dirt) and now you know why I never particularly dug these decomposers.
Did I think they looked cool? Of course. I always liked the shape as you can probably tell by the drawing below.
I always found mushrooms to posses an unusually alluring aesthetic. Some sort of odd combination of funkiness and beauty.
C’mon, a naturally growing circle of mushrooms is called a fairy ring so I can’t be the only person with mixed feelings about these fascinating organisms
Recently I’ve tried to be a little more open minded and have done some experimentation with mushrooms. Culinary experimentation only, thank you.
In July, I had some sesame flavored enoki mushrooms in ramen. In September, I made an apple-goat cheese risotto with both dried porcini and fresh mushrooms. And just last week I posted the recipe for my cremini mushroom mac ‘n cheese.
But mushrooms were never the main component of any of these dishes. It was time to cast the humble mushroom in the lead role.
FRENCH ONION SOUP + MIXED GREENS + CHOCOLATE-ORANGE CAKE
Tonight’s plate appearance was made by French Onion Soup, a real class act born in the 18th century. Don’t let the warm and comforting disposition fool you, this Frenchman has a streak of Port wine and isn’t afraid to tell you like it is. Balancing out her more traditional companion is Mixed Greens, a sassy salad dressed in this season’s latest citrus vinegar. As nutty as she is sweet, mandarin orange slices and toasted pecans round out her look.
Last but certainly not least is Chocolate-Orange Cake sporting a creamy yogurt hairstyle straight from Greece with orange zest highlights reflecting her bright personality. Fresh from her oven-wide tour, she’ll make you, along with any scoop of ice cream, melt.
For an appliance, our side by side fridge/freezer unit is getting a little old. Having dealt with twenty years of Thanksgiving leftovers without complaint, it’s been a dependable companion but late last Friday night it needed to take a few days off.
Our poor broken fridge.
By Saturday morning, ginger ice cream had turned to soup and the numerous bags of frozen vegetable bought the previous afternoon were decidedly soggy.
Like children awakening on a particularly warm winter day, we were dumbfound by the unexpected thaw. But instead of melted snowmen, we faced rapidly defrosting chicken breasts and turkey burger patties. Read more →
MACARONI AND CHEESE WITH CREMINI MUSHROOMS + LEEKS CARAMELIZED IN FIG PRESERVES
I’m not ashamed— I like boxed mac ‘n cheese. Yes, it’s powdered cheese. And yes, I think it’s delicious.
For college students, it’s practically a food group. Just like instant ramen, it’s quick and cheap but nothing about it screams of sophistication.
So for those of you who scoff at powdered cheese or just want something different, meet my gourmet gemelli. It has plenty of cheesy goodness but there’s something special about this macaroni and cheese.
It’s secretly packed with vegetables!!
It’s perfect for getting kids to eat more veggies.
It’s also perfect for getting adults to eat more veggies. I’m looking at those of you who shrink away from spinach and disappear at the mention of daikon.
You know who you are
Veggie lovers and veggie loathers unite, I think this is a dish you’ll both enjoy. Read more →
SIMPLE NEW ENGLAND CLAM CHOWDER WITH ROASTED CORN + BACON
Okay, confession time.
I don’t eat clam chowder for the clams.
I know. Can we still be friends?
The clams are okay. Sometimes I eat them but if it’s a low quality restaurant or buffet chowder, I often eat around them. I’m into chowder for the potatoes and the rest of the creamy goodness rather than for the clams.
So why not just eat cream of potato soup? I could but I still like the faint briny taste of the chowder. New England Clam Chowder is the embodiment of a winter beach scene. Picture yourself tucked away in a cozy seaside cottage near a crackling fireplace as you watch the choppy waves break over a snow-scattered shoreline. Now imagine that feeling in taste form. Delicious. Read more →
I’ve gone to the NJ State Theater more times in the past three months than I do during most years. We couldn’t pass up $10 tickets so my parents and I saw Holy Holy perform last night. I’m not sure if it’s appropriate to call the group a David Bowie tribute band because it was formed by Woody Woodmansey and Tony Visconti (original Bowie bandmates). Maybe just a tribute to David Bowie? Read more →
My famous curry cream cheese frosting. Or infamous, depending on who you ask.
My family rolls their eyes. One of my friends licks it straight off her arms while helping me frost cupcakes. I have the photos to prove it. Except she’d kill me if I shared them. And you still want the recipe, right? 😉
Some people love it. Some people don’t get it. I hope you love it!
Carrot cake is one of the first types of cakes I ever baked. It’s also one of my family’s favorite cake flavors.
Unfortunately many bakeries and restaurants sell dry carrot cake. And the dryness can’t be hidden by the super sweet frosting that doesn’t even taste like cream cheese. It makes me sad.
What makes me happy is this super moist carrot cake full of crushed walnuts and golden raisins topped with a creamy frosting that gets just a touch of warmth from the curry.