garlic butter roasted mushrooms A repeat offender in the lede-burier category, let me begin with what matters: this is absolutely my new favorite quick and obsessively delicious way to prepare mushrooms. And now, a story. Once upon a time, I was a vegetarian who loved going to steakhouses. A friends birthday would approach and out of kindness to me, they’d start talking about gathering friends at a restaurant that had vegetarian options and I’d beg them to go to a steakhouse instead. “It’s your birthday! If only I knew the secret: escargot! I found this recipe a while back on Gourmet.com, something that hadn’t made the cut of what had to have been their final issue (moment of silence, but do you know what’s almost as wonderful?). One year ago: Coffee ToffeeTwo years ago: All Butter, Really Flaky Pie Dough and Pumpkin Cupcakes with Maple Cream Cheese FrostingThree years ago: Ratatouille Tart and Pear Crisps with Vanilla Brown ButterFour years ago: Cinnamon Chocolate Chip Sour Cream Coffee Cake and Wild Mushroom Pirogis
Double-Fried French Fries Recipe : Guy Fieri Directions Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes.
the best baked spinach On a beach vacation that already feels like it was too long ago, I tucked into the collection of letters between Julia Child and Avis DeVoto and realized I’d inadvertently brought on vacation with me the very best book ever for my current brand of mental unevenness. Apparently, even the great Julia Child went a little insane writing her cookbook. She fretted over if varied and uneven ingredients would keep her recipes from working as she wanted them to in others’ kitchens and even had occasional bouts of frustration with her tiny, ill-equipped kitchens. And Julia is like my superhero! I was no less than 10 pages in when I already felt better about my choices, the work I had left, life itself, the universe at large… or perhaps it was just those no-good piña coladas and that blue-meets-blue horizon working their magic on me. Nevertheless, I thanked Julia. I pined for it immediately. * Amusingly, Alex and I had the exact same reaction when we were last in Paris. Serves 6
Oven-Baked Seasoned Fries Recipe : Aaron McCargo, Jr. Ingredients 6 medium (about 2 pounds) russet potatoes , cleaned 2 tablespoons grapeseed oil 2 tablespoons freshly chopped rosemary 1 tablespoon freshly chopped thyme leaves 3 tablespoons chopped garlic 2 tablespoons Big Daddy Seasoning, recipe follows Freshly chopped parsley leaves , for garnish Directions Preheat oven to 400 degrees F. Cut potatoes with a mandoline. In a large bowl, combine cut potatoes and grapeseed oil. Place in a single layer on a greased baking sheet. Big Daddy Seasoning: 1/2 cup smokey paprika 1/4 cup granulated onion powder 1/4 cup granulated garlic powder 3 tablespoons seasoned salt 1/4 cup fresh cracked pepper 1/2 cup kosher salt In a large bowl, mix ingredients together.
Mushroom Channel Stroganoff- My Delicious New Gig Melt 2 tablespoons butter in a large Dutch oven set over medium heat. Add the shallots and cook, until softened; about 5 minutes. Stir in the garlic, cooking an additional minute more. Next add the thyme, salt, pepper, mustard, and Worcestershire sauce. Stir to combine. Lower the heat and add the mushrooms, stirring until slightly wilted; about 10 minutes. In the meantime, bring a large pot of lightly salted water to a boil. When ready to serve, stir the sour cream into the mushroom mixture. Serious Fun Food Greg Henry Sippity Sup Spicy Zucchini, Pepper and Potato Soup Recipe : Rachael Ray Ingredients 1 large red frying pepper or red bell pepper , for roasting 3 tablespoons extra-virgin olive oil 1 to 1 1/4 pounds small zucchini , very thinly sliced into discs 2 chile peppers, Fresno or other, tops removed, seeded and sliced into very thin rings 2 mild green frying peppers (cubanelle), thinly sliced into rings 1 medium yellow or red onion, peeled and thinly sliced into rings 5 to 6 baby Yukon gold potatoes , very thinly sliced into discs (like potato chips ) 4 cloves garlic , thinly sliced Salt and freshly ground black pepper 2 tablespoons finely chopped rosemary A few sprigs thyme, leaves picked and finely chopped 2 pounds peeled fresh heirloom tomatoes, chopped OR 1 (28-ounce) can fire-roasted crushed tomatoes , stewed tomatoes or chunky-style crushed tomatoes 2 to 3 cups chicken or vegetable stock Fresh sweet basil leaves, shredded or torn, for garnish Crusty bread or fresh baguette , for serving Directions Cool completely and store for make-ahead meal.
Artichoke and Tomato Casserole Recipe @CDKitchen recipe at a glance time: 30-60 minutesserves/makes: 6recipe id: 29056 ingredients 2 cups plain bread crumbs1/2 cup olive oil3/4 cup Romano cheese, grated garlic powder, to taste salt and pepper, to taste3 (16 oz.) pkgs. frozen artichoke hearts, sliced28 ounces can peeled tomatoes, chopped and drained directions Heat oven to 350 degrees F. Mix bread crumbs, oil, cheese and seasonings. nutrition Nutritional data has not been calculated yet. shared by: Arline, Rochester, New York, USA ratings & reviews Greek Spinach Rice I always look forward to dinner at my Yiayia’s (Greek for Grandmother) house. A child of immigrants, my Yiayia is a talented cook who had stints teaching Greek cooking classes at a culinary school and catering events. While there are many foods of hers that I love, this is one of my absolute favorites. (I’ll share more in the future!) It’s a simple & delicious rice dish chock full of spinach and flavored with lemon and a hint of tomato and onion. It’s vegan, too! Spanakorizo (Greek Spinach Rice) 2 pounds spinach1 Yellow Onion,1 Roma Tomato1/2 cup Olive Oil1 Cup rice2 1/2 cups water1 Lemon, more for garnish Salt & pepper to taste 1. Related:Greek Island Salad Recipe Greek Spinach Soup with Orzo – RecipeQuick & Tasty Brazilian Cheese Bread
crispy potato roast I fell for a photo this week. It was on marthastewart.com and it looked like an accordion, or maybe a Slinky, of thinly sliced, crisped potatoes and my brain computed this as CHIPS. POTATO CHIPS MASQUERADING AS GROWN-UP SIDE DISH. MUST MAKE POTATO CHIP CASSEROLE (I was kind of like this dog here) and although further investigation of the recipe unveiled no actual use of potato chips, creamed canned soup or anything also that would really allow it to be titled a Potato Chip Casserole, it was too late and I was making it anyway. Plus, I was looking for a gratin alternative for potatoes for my family’s Seder on Monday night and this fit the bill perfectly. If you have a mandoline, the prep on this is remarkably simple. The results are stunning, and it tastes, just as I had hoped and dreamed, half like potato chips and half like a fragrant potato roast. Crispy Potato Roast Adapted from Martha Stewart Preheat oven to 375°F.