Stuffed Portabella Mushrooms

When I first moved to Seattle in the fall of 2006 I had just graduated college and moved 2,000 miles away from home. Life for me in college was pretty typical of most students, ramen noodles and pizza were the staples of my diet and I couldn't have been happier. But the food culture in Seattle was totally new and exciting to me, not to mention I lived a mere 2 blocks from Pike Place Market and visiting the produce stalls in the early morning was something I lived for. The fresh and local fruits and veggies just begged to be bought and taken home and made into something delicious. I forever left the world of college fare behind and began my expedition into all things culinary.

When I first made this dish our great friends Ashley and Bo came over for dinner and brought over another couple from out of town who Ashley had gone to college with. I invited them over for dinner as I'm prone to do and this is the dish that I made. I can't for the life of me remember where I got the idea but I do remember that it was a hit at the dinner table.

Fast forward 4 years later and Ashley's friends were back in town to celebrate her wedding with Bo. They mentioned the stuffed portabella mushrooms that I made for them several years earlier and that they loved it so much that they made it at home for themselves on a regular basis. I was shocked! I felt tingly all over, who doesn't want to hear that something they cooked was so well loved to be remembered so many years later?

That's why I'm sharing this recipe with you today. It's a great main dish and portabella mushrooms are so hearty that no carnivore will be unsatisfied. Let me know what you think!

Portabella Mushrooms Stuffed with Root Vegetables

2 portabella mushrooms
2 garlic cloves, peeled
1 medium yellow onion, chopped
3 carrots, diced
3 parsnips, diced
1 celery root, peeled and diced
1/2 teaspoon thyme
1 teaspoon balsamic vinegar
olive oil
salt and pepper to taste
2 ounces Gruyere cheese 

Preheat oven to 400 degrees. Toss garlic, onion, carrots, parsnips, celery root, thyme, and balsamic vinegar with olive oil. Salt and pepper to taste. Roast for 45 minutes or until vegetables are tender. While vegetables are roasting remove stem and gills from mushrooms and coat with olive oil and sprinkle with salt. Puree roasted vegetables with an immersion blender or food processor.  Stuff mushroom caps with roasted vegetables and top with Gruyere cheese. Bake for 10 minutes until cheese is melted and mushrooms become tender.
 

Vietnamese Green Papaya Salad

There is hardly anything better in my book than Vietnamese food. The complexity of the flavors and freshness of ingredients are things that I look for in good Vietnamese cuisine. I rarely cook Vietnamese food at home, choosing instead to patron a local restaurant where I can get authentic Vietnamese food for nominal prices, but unfortunately I haven't found my go-to place here in Chicago yet. While living in Seattle I ate at my favorite Vietnamese restaurant, Thien Phat, at least once a week, it's making my mouth water right now just thinking about it!  

But for those of you who might like to try Vietnamese food at home this is a great first recipe. It's simple to make and absolutely delicious. I learned to make it in the beautiful city of Hoi An in the central region of Vietnam. I took a great cooking class at the Morning Glory cooking school from Ms Vy who also wrote a cookbook, Taste Vietnam: The Morning Glory Cookbook. The flavors in this salad are amazing; so distinctly Vietnamese but easy to make which is saying a lot because so many Vietnamese dishes are very complex and take a lot of time to prepare and cook. This is a dish you can whip together with relative ease and find the ingredients without too much hassle.

You can also make this dish using green mangoes and it's just as tasty. You want to make sure you pick green fruit that is under ripe because it will hold up as a salad better. Plus, the riper it is the more juices it releases which would make for a watery salad and thats no good. 

Most Vietnamese would eat this salad atop shrimp crackers which you can purchase at any Asian market already made or buy them in a package and cook them at home which is also fun to do. I remember when I was little waiting for the oil to heat up and then dropping in the hard discs only to watch them transform in seconds right before my eyes into a delicious chip. I would eat so many my tummy would ache....things haven't changed too much since then.

I began this dish by deep frying some shallots. I sliced them thinly with a mandolin then coated them in flour before frying in hot oil. It took no more than a minute to fry them to a golden brown, be sure not to over cook! Then I drained them on paper towels and seasoned with salt while they were hot. You can keep these shallots stored in an air tight container and use the leftovers on top of soups- yum! If you don't feel like frying shallots then pound some peanuts into small pieces and use them in place of the shallots, it's just as tasty. Consider adding tofu, shrimp, or chicken to make it more hearty. 

Now grab your chopsticks and get to the kitchen! I promise this won't disappoint.

 

Vietnamese Green Papaya Salad

1 medium green papaya, finely sliced
1 cup onion, finely sliced
1 cup mint, roughly chopped
2 teaspoons sesame seeds
1 tablespoon vegetable oil
1 tablespoon lime juice
1 tablespoon sugar
1 teaspoon fish sauce
1 teaspoon red chili pepper
5 garlic gloves
2 tablespoons fried shallots

Rice crackers to serve

In a large bowl add papaya, onion, mint, 1 teaspoon sesame seeds, lime juice, fish sauce, and oil together. In a mortar and pestle pound the garlic and red chili pepper together to release and blend the flavors. Add garlic and red chili to bowl and mix ingredients well.  Serve in a bowl and garnish with sesame seeds, fried shallots, and remaining mint. Serve with rice crackers.

 

I used this handy dandy little tool I purchased in Thailand to get my papaya perfectly sliced, since this isn't a common kitchen tool in the states consider using a mandolin to get your slices consistant then chop them lengthwise to get the matchstick thinness.

Roasted Red Peppers

 Roasted red peppers are much more flavorful than what you'll find in a jar and much cheaper too. Try these easy steps next time you find yourself with a recipe that calls for roasted red bell peppers.

1.  Preheat oven to 450 degrees. Line a baking sheet with foil.
2. Remove stem and core by cutting around the stem with a serrated knife. Rinse out seeds under running water.
3. Pat dry with a paper towel. Coat with olive oil and sprinkle with kosher salt. 
4. Place on baking sheet and bake for 20-25 minutes, turning halfway through, until skin is charred and red pepper is soft. 
5. Let cool before removing blistered skin.

If you see red peppers at a good price consider buying them in bulk and roasting a large amount for future use. You can store these in oil (try adding garlic) in the refrigerator for 2 weeks.  

Shrimp Popovers

Happy Valentine's Day! If you're staying in tonight and cooking for your loved one consider making these little delights. They are easy to make and go with just about any meal, guaranteed to impress.

When I bought my immersion blender from Sur La Table a year ago I never thought it would revolutionize cooking for me but it really has. I don't know what I would do without it, it's one of the most used appliances in my kitchen. There are SO many things you can use it for, I love it! And believe it or not I used it for this recipe, Shrimp Popovers.  It came with a handy dandy recipe book and within it's pages is an easy recipe for popovers and combine it with the Food Network recipe for shrimp puffs and you have magic.

These make a great side dish with almost any entree or with a big green salad. These are seriously addictive, you'll be going back for seconds...unless you have more self-control than I do.

 

Shrimp Popovers
Makes 6

3/4 cup all-purpose flour
3/4 cup low fat milk
2 large eggs
1 tablespoon butter, melted and cooled
1/2 teaspoon salt

1/2 pound medium shrimp, cooked and peeled
1 green onion, chopped
1 cup shredded cheddar or monterey jack cheese
1/2 cup mayonnaise
1/2 teaspoon dried thyme


Place flour, milk, eggs, butter, and salt in a medium bowl and blend with the immersion blender until all ingredients are combined and it reaches a smooth consistency. Cover and let it rest for 30-40 minutes.

Meanwhile mix shrimp, green onion, cheese, mayo, and dill in a small bowl until combined.

Pre-heat oven to 450 degrees. Spray 6 muffin cups with cooking spray or coat with butter. Divide the batter evenly among the cups, no more than 1/2 full. Gently spoon shrimp mixture into the center of each cup, about 1 heaping tablespoon per cup. Bake for 20 minutes at 450 degrees, do not peek or disturb as this may cause popovers to fall. Lover the heat to 375 degrees and bake for another 20 minutes (total 40 minutes cooking time). Remove from the pans and serve immediately.

Roasted Spaghetti Squash Seeds

Roasting pumpkin seeds or spaghetti squash seeds is a tasty and healthy snack. I love their crunch, even my dog Nico loves them. We munched away on them last night and she whimpered as I ate the last one. If you're making Spaghetti Squash Au Gratin then why not try this out, the oven's already on after all!

1. Rinse out the seeds under cold running water and remove the pulp. It's easier to do this soon after scraping, before they dry out.
2. Place seeds on a lined baking sheet and spray with cooking oil or drizzle with olive oil and salt. 
3. Bake for 25 minutes at 325 degrees.

Spaghetti Squash Au Gratin

When my mom emailed me a recipe using spaghetti squash as the base for an au gratin dish I knew I wanted to try it soon. I'd never eaten this particular type of squash before but I've always been interested in how it plays in dishes in place of pasta. I made this exact dish the week before using rotini pasta and loved it. Spaghetti squash won't satisfy your craving for carbs but it's a great alternative for a healthier meal.

The term Au Gratin can be intimidating if you don't know what it means but it's simply a dish that is topped with cheese and breadcrumbs and baked. They even sell gratin dishes to bake goodness in, and they are awesome, but since I don't own one I'll use my trusty pyrex.


1 medium spaghetti squash
3 tablespoons butter
1 yellow onion
1/4 teaspoon red pepper flakes
1 teaspoon fresh thyme or 1/2 tsp dried
 1/2 cup plain yogurt
1/2 cup shredded cheese
1/2 cup ricotta cheese
1 cup fresh spinach
1 cup roasted red pepper coulis
1 cup panko breadcrumbs

Preheat oven to 375 degrees. Cut spaghetti squash in half lengthwise and scoop out the seeds and pulp. You can save the seeds to roast later for a healthy snack. Place cut side down on a baking sheet lined with foil and bake for 45 minutes.

While the squash is roasting thinly slice onions and heat 2 tablespoons of butter in a saucepan and add onions when butter begins to bubble. Add red pepper and thyme and saute until onion begins to brown.  Salt and pepper to taste.

Using a fork scrape out the insides of the squash and place in a medium bowl. Add onions, yogurt, and 1/4 cup cheese, spinach, and toss to combine.

Heat 1 tablespoon of butter in small pan, add panko and stir to combine, set aside.

Place squash mixture in a buttered baking dish and evenly distribute roasted red pepper coulis. Dollop ricotta cheese evenly over squash and gently flatten with a spoon. Top with remaining cheese and panko bread crumbs. Bake for 20 minutes at 375 degrees or until golden brown on top.  Place under the broiler for no more than 2 minutes to brown crust if desired.

New Holland Brewing Company Cabin Fever

Origin: Holland, Michigan
ABV: 6%
Style: Brown Ale
What it tastes like: What a perfect name for a beer when cabin fever is EXACTLY what I'm feeling right now! After weeks of waiting for employment to begin this tiny apartment is closing in. It's too cold to go out and even on nicer days I'm too poor to do anything fun. That's why they made this beer for me. It has notes of rye and raisins and a smooth caramel sweetness that goes down dry. Recommended with hearty stews and roasted winter vegetables.

Laotian Eggplant Dip

One of the miracles of traveling in SE Asia was getting to try all the different dishes of each country we visited. How families cook and prepare food really does vary from region to region and my husband and I really enjoyed eating our way through the different countries. Vietnamese food will always be my number one favorite, how can it not be? I grew up eating authentic Vietnamese cuisine cooked by a grandmother who spent almost every waking moment preparing and cooking food with love for her family. I hope to post Vietnamese dishes in the future but today I'm sharing a recipe from a cooking class I took in Laos. I mainly chose this dish because it's super easy to make but also because it's very spicy! When we first ate this we shoveled it in because it was so good but had to chug our beers to cool our burning tongues. Just how I like it!

Laotians typically eat this dip with sticky rice. They rarely use utensils, choosing instead to eat with their fingers. They roll the sticky rice into little bite sized balls and dip it into the eggplant. We ate this for the first time in Luang Prabang sitting outdoors watching the Mekong River snake it's way through the jungle. The couple sitting next to us discussing poisonous scorpions in the area didn't make us flinch. It was truly magical. If you find yourself in Luang Prabang you must visit Utopia (it really is) and try their eggplant dip with sticky rice.

Because sticky rice takes some equipment I don't own, and most likely never will, I'll be serving it with a toasted ciabatta loaf along with carrot and celery sticks. I'm also adding feta cheese to the recipe although this is not typically Laos style but it adds great depth and flavor to the dish. Also, if you don't like spicy foods then by all means add less crushed red pepper or none at all, the eggplant is a great vehicle for a chili pepper, it absorbs the heat fully.I hope you like it as much as I do..


Laotian Eggplant Dip

2 Asian Eggplants, pierce and roast in 350 degree oven for 30-40 minutes
1 teaspoon dried chili flakes or fresh chili peppers (or to taste)
1 teaspoon lime juice
1/2 cup feta cheese

Scoop out roasted eggplants into a large bowl and discard skin. Add chili peppers and lime juice and puree in immersion blender or food processor. And feta cheese, salt and pepper to taste, and stir to combine.

TIP: Asian eggplants are long and thin and they have many names such as Chinese or Japanese eggplants and they do not need to be salted before using. If Asian eggplant is unavailable use European eggplants and only salt before use if they are full of black seeds.

If your eggplant seems watery after they are roasted try straining it through a sieve to get out the excess water.

Goose Island Mild Winter

Origin: Chicago, IL
ABV: 5.6%
Style: American Mild Ale
IBU: 28
What it tastes like:
This beer is available from November-February, which make up the bulk of bitter winter weather in Chicago. What better way to spend the evening than sipping this dark ale while you listen to the winds howl outside. With an IBU of 28 you can expect a bit of bitterness, but it certainly isn't overwhelming and it goes down smoothly, especially with the faint notes of caramel that hit your palette with the first sip. Try it with beef stew or rich cheeses.

Roasted Red Pepper Coulis

Coulis is a French term for a thick vegetable or fruit based sauce. Having a good sauce on hand can be a great way to get dinner on the table quickly while adding lots of flavor to whatever you plan on cooking. This roasted red pepper sauce can be used to cover pasta, used as pizza sauce, over seafood, chicken, or even as a soup base. Try it with eggs and sop it all up with toast, really the possibilities are endless! This recipe yields 2 1/2 cups of sauce, make extra to store in your freezer for up to 3 months, just remember to store it in small batches so it's easier to defrost later. You'll probably make double after you try this the first time..

1 Tablespoon olive oil
1 yellow onion, roughly chopped
6 garlic gloves, peeled and roughly chopped
3 roasted red bell peppers, roughly chopped
1/2 teaspoon kosher salt
ground black pepper to taste
1 teaspoon dried thyme
1/4 cup red wine vinegar
1 teaspoon sugar
1/4 chicken or vegetable stock

Learn how to roast red bell peppers here before you begin.
Heat olive oil in a saucepan over medium low heat. Add the onion, garlic, salt, pepper, thyme and stir. Reduce heat to low and let simmer until onions become soft, about 10 minutes. Add the roasted red bell peppers and stir until heated through.

Mix vinegar and sugar in small bowl, add to saucepan. Raise the temperature until the vinegar is boiling. Reduce heat and simmer until vinegar begins to evaporate, about 5-8 minutes. Add stock and bring back to a boil. Reduce heat and let simmer for 10 minutes to let the flavors blend. Use an immersion blender to puree, or transfer to food processor or blender and mix until it reaches a smooth and creamy consistency, about 45 seconds.
Ready to eat!