Ok so even though I love and regularly eat plant-based I can never believe when someone tells me a vegan dish tastes like meat. I call bull on every single meat alternative. Even when I talk about plant-based I talk about it as its own delicious world to explore, and that replicating typically leads to disappointment.
But in saying all of this, damn if these little mushroom tacos didn’t just about bamboozle me, and I made them! My friend who I made them for who also lives off of red meat even said they could have fooled him if he didn’t know. The key here is getting some really good super meaty oyster mushrooms. If they aren’t available near you then a cremini (baby bella) could work too.
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.
As much as I love making pasta, my huge Achilles heel had always been the stuffed variety. I’ve had way more raviolis explode on me than I feel comfortable admitting. But I knew within this mushroom series I’ve been working on I had to do some form of pasta, and since I’d already made a fettuccine/tagliatelle type of deal it was time to put the big girl panties on.
I spent hours watching online tutorials of how to properly fold tortellinis in preparation of this. But what’s cool is that tortellinis are actually shockingly easy to achieve! Between how simple they were and how delicious they were I legit almost cried tasting these. Don’t even get me started on the mushroom, thyme, balsamic, and red wine filling with just a bit of ricotta to give that creamy texture we know and love in our filled noodles. The recipe below feeds 2 for a main. 10/10 would tortellini again.
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.
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!
During most of my day to day life I like super simple, clean cooking. But I have a special tradition I like to call “fuck it Friday.” It’s a similar concept to a cheat day, but without the gross guilty connotation, and it allows me to set it on a schedule.
One of my big go tos for this moment is some kind of alfredo pasta. But what happens when I feel the need to be sneaky during the week, or on the other hand slide a vegetable into my Fridays? The answer is simple, why not both? Enter alfredo mashed cauliflower.
It’s super rich and decadent. But making cauliflower the base at least lets me pretend I’m being somewhat healthful. I’m a huge believer in the magic of cauliflower, and if you weren’t before then there’s nothing a little parmesan won’t solve.
Coming into this recipe I had never worked with lamb before. And even when I’ve eaten it it was almost always in the form of a gyro, or a burger that tasted like one.
Yet despite it being this big mystery I really wanted to dive in headfirst. Coming in here’s what I knew: lamb needs to stay pink, and that it can stand up to some heavy flavors and condiments. I brought back an old favorite with my roasted garlic mayo from my mushroom swiss burgers. But I also used this as a chance to dabble in something I’ve wanted to for a long time, jam making.
I’ve made some berry jams for breakfast items before and even tried my hand at the dark art of chia jam. But what about savory jams? I’ve heard of tomato jam but wanted to bring new life to the concept with a good vinegar hit and fresh herbs. Plus the leftovers are really good on toast with some soft cheese!
All together this burger is a flavor bomb, but the lamb still doesn’t get lost. It’s that magical moment where every component brings its own special flavor that hits all parts of the tongue. Truth be told I made them for my best friend to help me try and we both ate two in one sitting!
In case you hadn’t noticed, in a very large percent of the world it is extremely cold out right now. Currently I live in Chicago and we have the kind of cold where a hot coffee can freeze on the walk to the train, salt solutions make cars and every clothing item you own look gross, and you see me at peak crankiness. When it comes to winters like this all I want to do is live in a blanket fort and sustain myself on pizza and hot cocoa.
In the town I grew up in there is a pizza place. When I was little every time my family would get takeout from there my dad and I both had to get their spaghetti and meatballs. I’m not even sure why because it was actually incredibly mediocre. You could tell it was frozen and the sauce tasted like water, but that was my and my dad’s thing.
Pretty much every time my brother offers to cook me dinner and ask what I want my response is the same, chicken marsala. For me a good chicken marsala is all about the sweet richness of the sauce. Normally I get so caught up in the sauce and mushrooms that the chicken tends to kind of fade into the background. This time I wanted the chicken to take center stage along with the sauce. I found that the key to that is braising.