Tag Archives: Cooking
When I first met the other half of WE, he had a serious dislike for mushrooms. I have since, successfully converted him. I actually caught him, tonight, eating the mushroom ragout with a spoon. (ahh…the small victories)
The ragout works well with a number of meats and cuts. Lamb chops, steaks, tenderloin, as well as chicken.
2 Tablespoons extra-virgin olive oil
4 shallots, diced
8 ounces shiitake mushrooms, stemmed and quartered
8 ounces white mushrooms, quartered
8 ounces oyster mushrooms, torn into pieces (note: if you can’t find oyster mushrooms, you can use 12 ounces each of the shiitake and white, the flavor is still amazing)
Salt and pepper to taste
1 bottle of dry red wine
8 cups of beef broth
1 Tablespoon minced fresh thyme or 1 teaspoon dried
Heat a large saucepan over high heat. Add oil, and the shallots. Saute until soft, about 3 minutes. Add the mushrooms, season with salt and pepper, and saute about 4 minutes. Add the wine, broth and thyme. Reduce heat and simmer until the mixture has reduced and is sauce-like. About 60 – 90 minutes. Add additional salt and pepper if needed.
You can use this immediately or store in fridge until ready to serve – bring to a boil to re-heat. Will keep in fridge for 3 days.
Flat bread is such a great platform for pizza. It offers a crispy yet chewy crust, and the toppings are endless. Tonight we decided on Hawaiian pizza. I used store bought flat bread since I was crunched for time. However, if you have time, this recipe is simple enough, and you can switch out the thyme for an herb (or several) of your choice.
For the sauce, combine 3/4 cup of tomato sauce, and 1 Tablespoon honey barbeque sauce. Stir to combine. (This makes enough for about 6 flat breads – depending on how much sauce you like)
I grilled the pineapple slices, and ham before topping the pizzas. The grill caramelizes the sugar in the pineapple, making it amazingly sweet and juicy. I used maple ham and grilled it for about 2 minutes on each side. The pineapple took about 3 minutes per side at 400 degrees.
Slice the ham and pineapple into bite sized pieces.
Spread desired amount of sauce on each pizza, top with freshly grated mozzarella cheese. Finish with ham and pineapple.
Grill at 400 degrees for about 6 minutes, or until cheese is melted and crust is crispy.
We have been trying to have stay at home “date night” a few times a week. This enables us to have uninterrupted conversation, and some much needed us time,(after certain little people go to bed) without spending ridiculous amounts of money on meals that are just mediocre.
I have been craving grilled corn on the cob since Rufus’ Food and Spirits Guide posted this wonderful how – to.
If you have not yet been to this wonderful blog, full of fantastic recipes for both food and drink, I highly recommend that you do. This husband and wife blogging powerhouse offer an array of tantalizing recipes that they capture with amazing photographs.
Tonight’s date night seemed like the perfect time to satisfy the corn craving.
And what better to go with grilled corn than crab cakes, baseball on the radio, cold beer and eating under the stars.
( You can use fresh or canned crab – I used canned tonight because the store did not have any fresh crab – sigh)
Ingredients – yield 6
4 (6oz) cans crab meat
1 yellow bell pepper, finely diced
1 eggs slightly beaten
1 Tablespoon parsley
1/2 teaspoon hot sauce
juice from half lemon
1 Tablespoon spicy brown mustard
2 Tablespoons mayo (I use olive oil mayonnaise)