Tag Archives: mushrooms

a raving roast!!

With the warmer weather quickly approaching, I decided it best to get my oven related cooking out of the way since soon enough I will be doing less of it…
So to satisfy this method, I thought a succulent roast beef served on top of creamy, garlicky yukon gold mash! This luxurious dish began with a heavy salt of the roast and a quick roll in some flour. A light spanking of my meat to remove the excess flour and it was into a searing hot cast iron pot with some olive oil to brown!
Once browned, my hunk of meat was set aside while I tossed in sliced onions and baby portobello mushrooms to sweat down and gather all of that salty, meaty flavor…
The meat was returned to the pot and was given a heavy drink of pinot noir, along with a quart of chicken stock, a bundle of thyme and two bay leaves… As soon as everything came to a boil, the lid was popped on and the pot shot into a 325 degree oven for a long nap [three hours to be precise]… The end result… a buttery, fork tender roast in a seductive sauce!
Who knows perhaps this will be made again during the summer months; it’s just that good!

at a low simmer…
-R

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farro[SO] yummy!

Since the weather took a turn from warm and summer-like, to a slight bit cooler it seemed fitting to make a hearty, warming meal for dinner…
After raiding my fridge and pantry, it was easy! A nutty farro dish with an Asian flavor base to it! Shredded carrots, diced onions, some minced garlic and ginger, chopped porcini mushrooms and sautéed shrimp all came together with a hint of sesame oil, a few tablespoons of soy sauce and a dash of hoisin…
The dish literally takes no time to prepare, but the incredible depth of flavor would make you think otherwise!

at a low simmer…
-R

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‘winna’… ‘winna’… was this chicken ‘dinna’

So tonight was a simple dinner decision… chicken with mushrooms, garlic and shallots.
I floured and dipped in egg some thinly pounded chicken breasts. The chicken was pan fried in some melted butter and just enough olive oil to give a light, golden crust. To the chicken, went a splash of white wine to just keep everything delicious!
While the chicken was cooking, I sautéed the mushrooms, garlic and shallots in olive oil until tender. To the mushroom mixture, I added some Marsala wine and reduced everything.
To finalize the cooking, I nestled the chicken into the mushrooms and placed the pan into the oven covered…
Once completely cooked through, it was time to plate and enjoy! Succulent and full of amazing flavors, this was not your ordinary boring chicken dish…

at a low simmer…
-R

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after a week of filling gas tanks, now it was time to go out and fill our bellies…

So after close to two weeks of being home bound, it was time for a nice evening out to dinner… nothing fancy, just a trip to our new favorite Asian-fusion resto in the area!
With a great, chilled bottle of white in tow and some large appetites to fill, we were on our way!
The menu at this resto is vast with many delicious choices, however the decision was pretty much made once we decided on venturing over there that a ‘stone hot pot’ was in our very near future…
These mini, cauldron-like bowls offer a decent sized portion of rice, scallion, shredded carrot, onions, shiitake mushrooms and a protein of your choice, all topped off with an egg [which literally from the heat of this bowl cooks in front of your very eyes]!
Slightly saucy, full of flavor and never lacking… this was just what we needed on this brisk November night…

at a low simmer…
-R

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that’s my kinda [fun]gi…

So I’ll be making one of my favorite appetizers for a graduation party this coming Sunday… stuffed portobello mushrooms!
Super simple, but full of delicious things. I start by browning sausage that I whip out of the casing, sauté some onions and garlic, add some herbs, breadcrumbs, eggs and freshly grated pecorino romano. I also add some heat to mine for that extra little pop.
These little disks are baked off till cooked through, cut into bite-sized pieces and served.
Wow all this talking, err writing is making me want one now!! Stay tuned for pictures.

at a low simmer…
-R

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tonight for dinner we’re going ‘gnudi’…

Tonight I tried my hand at something different… while watching television recently, I saw a recipe for gnudi and decided it must makes an appearance on the dinner table [and of course the blog]!
Standard ingredients that always are around the house make up these light, pillowy clouds of goodness… ricotta, grated pecorino romano, panko, eggs, salt, pepper [yes I know… you can start breathing again] and for my own twist… broccoli rabe! It’s like making a meatball honestly. You mix everything together and form little balls that you can fit into your mouth [dirty dirty minds]. Cooking is reminiscent of making ravioli… you drop these little guys into super salty boiling water and once they float to the top, they are done!
As for a sauce, you can use a homemade tomato sauce, maybe even a burned butter and caper sauce? Well I prepared the recipe version, but with my thumbprint. Instead of a regular mushroom purée, I added some heat to mine and did a spicy mushroom purée.
Everything came together wonderfully and the flavors were bursting all over! Creaminess from the ricotta, a slight bitterness from the broccoli rabe, saltiness from the cheese and an earthy goodness from the mushrooms with a great big poke from the spice. Can’t wait to make this dish again!

at a low simmer…
-R

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A night off!!

As much as I love whipping up something spectacular for dinner, sometimes I just love sitting back, ordering a few drinks and letting a chef in a kitchen [other than mine] wait on me! Tonight was just that…
For the appetizers… a fried calamari special tossed with dijon mustard and honey, cherry peppers and arugula. Also buffalo mozzarella served caprese with prosciutto, roasted peppers, fresh tomatoes and olives.
As the main course… homemade pasta with rendered bacon, mushrooms, onions, garlic and chicken in a light, but intoxicating cream sauce.
After all that deliciousness… no room for dessert!

at a low simmer…
-R

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it’s getting steamy in here…

Tonight I decided to prepare a slightly healthier meal. Grilled chicken marinated in a ginger sauce served with steamed cauliflower, carrots and peas with mushrooms.
The dish is a very quick cook, but definitely hits the flavor full-on! The chicken which I have pounded thinly at the butcher takes roughly eight minutes to grill [love having an indoor grill when it’s too chilly outside]. As for the veg, it all depends on the type you are serving. Some take a few, while others can take a bit longer! You want them to remain crisp, and definitely not cooked to death…
All in all for a meal I normally do not prepare, this one definitely came out delicious and healthy! It’s better than a packaged product that appears healthy, but is full of additives. This will definitely makes its way on our plates again…

at a low simmer…
-R

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