Remember in Green Eggs and Ham when Not Sam I Am refused the titular dish on a train and on a plane? Or how we will not have them here, there, or anywhere? Yeah that’s the exact opposite of what’s happening here.
The earthiness from the mushrooms sautéed with fresh thyme, the sweet nuttiness of swiss cheese, and tangy creaminess of crème fraîche instead of pizza sauce as a base is for lack of a better word, immaculate. In addition to the beautiful flavor balance using a single ingredient as the base instead of making a sauce is such a time saver!
Stop and think about the last time you were introduced to something that truly changed things for you. Something that brought an insane amount of inspiration to your life and craft. If you’re thinking of a man that’s cool and all, but for me it was learning about Carmenere wine.
Several months ago someone I know who’se food and wine opinion I have a high level of respect for recommended I try this golden nectar. I had assumed it was some super rare, exotic, and expensive wine only found in specialty stores. Turns out almost every grocery store sells it for less than $10 a bottle. Here’s the one I get.
It has a very savory flavor to it with strong pepper notes. It’s wild because I do not like bell peppers one bit, but love this. I’ve spent months trying to figure out what recipe could be the love letter to my new favorite wine.
I decided if I wanted to create something highlighting these savory notes, what could be better than pot roast with fall off the bone tender short ribs. Especially pot roast with mushrooms. The only thing that upset me about this meal was that with COVID I wasn’t able to cook it for a bunch of people and share it. Seriously I couldn’t wait for the world to know on this one.
I rarely cook beef. I’m not fully sure why, it’s perfectly delicious, I just don’t mess with it. But recently I got a craving for two different beef dishes at the same time, meatloaf and beef stroganoff. There was no chance in heck I was going to put both on my grocery list and blow my mostly pescatarian lifestyle sky high. Enter: the mashup.
I mean honestly this makes all the sense in the world. This take on classic America combined with classic Russia soothes cold war tensions like Richard Nixon never could. Instead of the cafeteria style cream of mushroom based stroganoff over noodles, which I love; don’t get me wrong, I went for a more authentic flavor on the sauce. And honestly what’s better than a hunk of meat slathered in a rich, tangy mushroom sauce? Exactly, not a damn thing.
Within the last couple of years cacio e pepe has become such a culinary buzzword. Every pasta-driven instagram posts it almost on a daily basis. I’ve seen people say cacio e pepe is the new alfredo, whatever that means.
Like any hot trend there has been some elitism that has rode alongside it. From arguing the pronunciation to claiming if you don’t have pecorino made with milk from a virgin sheep that is then processed by the spirit of nonnas past then you’re doing it wrong.
While you do want to make everything right and perfect as possible, here’s the deal. Cacio e pepe=cheese and pepper. That’s the literal translation. You know what tastes great with cheese and pepper? That’s right, mother-hecking buttermilk biscuits!
The true beauty of this drop biscuit recipe is there isn’t an intense amount of work to it. Once your oven’s preheated the whole thing takes about 15 minutes. What could be better???
P.S. this is a small batch recipe that makes about 6-8 biscuits. Feel free to multiply for more goodness!
I have a friend who’s been tending to a pretty massive farm. She recently posted on Facebook asking if anyone wanted to buy some beautiful mushrooms that popped up from a super bloom she had. Words can’t describe how quickly I hopped on getting a pound of fresh mixed ones and a few ounces of dried hen of the woods. Half of the fresh went to a steak dinner. For the other half there was only one way to go: risotto.
I posted before about the concept of a double mushroom dish in my double mushroom pasta. The concept is to have the mushrooms not just on top or stirred in, but also within the liquid the starch is cooked in to create a reinforced mushroom flavor. This time instead of mushroom pasta water I’m using a mushroom stock for the risotto stirring.
Risotto is a top tier comfort food for me anyway, but with all this shroomy goodness I’m feeling good!
Like almost any southerner I’m a sucker for a good mac and cheese. What’s more comforting than carbs and cheese? Simple: carbs, cheese, and a crap ton of seafood. I based this recipe off of a traditional macaroni pie recipe, but with some switched up cheeses as well as the addition of shrimp, scallops and (admittedly imitation) crab.