We have been looking for a quick and simple party appetizer. So Dana and I, immediately thought of bruschetta and/or crostini. What is the difference? Well it all has to do with the bread. Bruschetta comes from the Italian word Bruscare which means to “roast over coals”. Basically it is toasted slices of wide Italian bread. Not what we think of in America, but lets go with it. Crostini is the toasting of smaller bread slices, typically a baguette. This is what we think of as Bruschetta in America. Oops, I have been wrong all of my life. Well that stops here. Check out this Mushroom Crostini.
Dana and I love grilled steaks. However, after a few steak dinners, it can get a little old. The best way to spice up a steak dinner is to add a sauce to the steak. There is nothing that compliments a great steak better than a nice mushroom sauce. I came up with sauce … Read moreRed Wine Mushroom Sauce
This weekend my Mom was in town to help Dana and I get settled into our new home. My mom loves mushrooms, so I wanted to make a nice mushroom Swiss burger. Last year I made a Mushroom Swiss Burger. It was good, but I wanted to recreate it using my newly formed burger patty. … Read moreMushroom Swiss Revisited
Last week I tackled homemade hamburger buns. They ended up coming out great! The only problem was that I made a ton of them. I am talking 2 dozen plus. So I had to make a ton of sandwiches. I love sandwiches so this was gonna be fun. Last week I also picked up a grill basket. The combination of grill basket and homemade hamburger buns screamed mushroom swiss burger. I could grill up the mushrooms in the grill basket and make some perfectly cooked burgers on the same grill.
I am a huge fan of pizza. Every once in a while I will go out and have a slice to see what toppings are popular. I stopped by a local pizzeria and had a spinach mushroom and goat cheese pizza. It was awesome and instantly knew I would have to recreate this for the blog.
This pizza is extremely popular at my house. The flavor combination is awesome!
A couple of weeks ago I made a chili rice that sparked a conversation on the website about rice dishes. From there I got a couple of emails requesting more rice dishes. One of my favorite rice dishes is risotto. With its creamy texture and dynamite slow cooked flavor it is a must have. The one problem with risotto is that you have to stir it for the whole time that you make it. It is not too bad, but you have to have your endurance up or else you will get risotto elbow. Like tennis elbow, but much tastier. This risotto is filled with asparagus and mushrooms. Two ingredients that on their own are amazing but together they shine. They both have an earthiness that goes great with rice. The hidden star in this risotto is the lemon zest that is added at the last minute before serving. It adds a welcome hint of freshness that can not be beat.
I am still nursing my risotto elbow injury, but I will be back tomorrow. My trainer guarantees it.
After a long weekend of being in Airports I wanted a nice and hearty meal. So I searched around and came across a nice and easy Ravioli recipe from Giada. The recipe does not require you to make pasta and it includes some of my favorite ingredients such as; mushroom, spinach and marscarpone cheese.
Top with your favorite marinara sauce and some freshly grated cheese and you have a meal.
The other day I wanted to make a little lighter pizza that did not have the heavy red sauce on it. So I decided to make a nice light chicken pizza. With a base of seasoned whipped ricotta topped with chicken and sauteed spinach and mushrooms. It was one of tastiest pizzas I have ever made.
On a side note, make sure that your ricotta cheese is good. Mine had an expiration date of two weeks from now and it was moldy. Yeah, I know. So gross.
I finally broke out the stone again after getting a new pizza peel. So much better than using a pizza pan.
Yesterday I wrote about a basic baked potato. The baked potato is a versatile canvas that melds well with many toppings. For instance, bacon and cheese. Mmm. I really like bacon. I just found the March issue of Food & Wine and it included this exceptional recipe for Baked Potatoes with Wild Mushroom Ragù. Just seeing the pictures in the issue made me want to run out to the store to get some fresh wild musrooms.
The earthyness of the wild mushrooms is a perfect accompaniment for Baked Potatoes.