Portobello steak sandwiches

I haven't made these myself but I had them at wine club the other evening and they were gorgeous. Tasted just like steak! 

My friend got the recipe from Epicurious, as usual! I don't think they're very slim-line but they are delicious.

PORTOBELLO "STEAK" SANDWICHES WITH GORGONZOLA BUTTER AND RED PEPPER VIAGRETTE

For marinade

5 Tbsp balsemic vinegar

6 large cloves garlic, minced

2 Tbsp chopped fresh thyme leaves/2 tsp dried thyme

1/2 C olive oil

1 1/2 lbs fresh Portobello mushrooms, stems trimmed flush to cap

For Gorgonzola butter

2 oz (1/4 C) Gorgonzola cheese, at room temperature

1 Tbsp unsalted butter, softened

For red pepper vinaigrette

1 red bell pepper, roasted on direct fire and skin removed or 1/3 C bottled roasted red peppers, drained

1 Tbsp white wine vinegar

1 Tbsp water

2 Tbsp extra virgin olive oil

four 1/2 inch-thick slices of crusty bread

Make marinade: 

Whisk together marinade ingredients, put half of mushroom caps and half of marinade in each of 2 large plastic bags (pressing out excess air), for 1-2 hrs Marinate at room temperature, turning over several times

Make Gorgonzola:

On a plate, mash Gorgonzola and butter together until blended welll

Make red pepper vinaigrette:

Blend vinaigrette ingredients with salt and pepper to taste until smooth and emulsified

Prepare grill. 

Grill one side of bread until golden (approx. 1 minute). Spread Gorgonzola butter on soft side.

Grill mushrooms 2-3 mins on each side until tender. Slice thin.

Arrange warm mushrooms on toasts and spoon vinaigrette over each open-faced sandwich. Garnish with thyme (or not!)

Tofu for picky eaters

This is how I make tofu for my son. He absolutely loves it, which is fairly unusual as he doesn't really like anything that's remotely healthy. This is remotely healthy.

Cut tofu into slices of approx. 1/2 cm. Put into a shallow dish and pour shoyu (Japanese soy sauce) over it to lightly cover. Grate a small amount of fresh ginger and add to the marinade. Let it sit for a while, then heat up oil and fry tofu on both sides until it is brown (this takes about 5 mins). Let it rest briefly on a paper towel to soak up excess oil and serve.

Nicole - pls. let me know how you make it for your kids (because this is obviously still not all that healthy)!

Mexicali Corn

Happy Cinco de Mayo! I'm posting this early so you can get the necessary ingredients, should you wish to make this next Monday. Do we really care about Cinco de Mayo? Not really, but it is celebrated with verve (and mas cervesa) here in SoCal and it's an excuse to make some yummy food. This is a quick and easy recipe for a side dish made with ingredients that you probably already have.

4 Tbs (60 ml) butter or olive oil
1 green bell pepper, cored, seeded, and finely chopped
1 red bell pepper, cored, seeded, and finely chopped
1 onion, finely chopped
1/4 tsp (2 ml) cumin seeds or ground cumin
3 cups (750 ml) frozen corn kernels
Salt and freshly ground pepper to taste

Melt the butter or oil in a large skillet over moderate heat and saute the bell peppers, onion, and cumin seed until the vegetables are tender but not brown, about 5 minutes. Add the corn, salt, and pepper and cook, stirring frequently, until the corn is tender, about 5 minutes. Serves 4 to 6.

Pizza!

I am not very fond of pizza unless it's really good - i.e. not of the frozen or take-away variety. So I bring you these recipes to make one heck of a delicious pizza! It's also fun to 'shock' your friends by telling them you're serving them pizza for dinner - esp. when you're a bit notorious for cooking well and elaborately - but then pull out this delicious home made one rather than a yucky frozen one.

The secret is in the red sauce, very simple and delicious, combined with making the dough yourself. This is also very easy after a bit of practice, and working with flour and water towards getting just the right consistency is also very therapeutic and calming, I find. It all sounds like a lot of work but it really isn't and trust me, it's soooo much better than a freezer pizza, really no comparison.

Here's two varieties: the first is a 'traditional' pizza with a really great red sauce (also perfect for pasta, lasagna, canelloni, etc.). This one also makes a great vegan meal if you skip the cheeses and add maybe some more vegetables (eg. thinly sliced sauteed mushrooms). The second is a hip pizza variety imported from LA (where else) which is made with red onions, port and brie.

For the pizza dough (2 pizzas):
500 grams of flour (white flour is easiest)
350 ml luke warm water
1 sachet yeast (7 gr.)
1 scoop of light castor sugar
salt
a sprinkling of corn meal, for baking tray

Add yeast and brown sugar to the water, stir and let sit for a moment. Pour flour in a mound onto a clean counter top, add a good pinch of salt. Make a large open space in the centre of the flour heap. Pour most of the water mixture into the flour, and using a fork, carefully stir in the flour, until the two have formed a good mush-like substance. When the water is absorbed by the flour, take over by your hands and start kneading the dough for about 5-10 minutes. You may need to add the rest of the water, or more flour, to get a good, fairly dry consistency. When the dough is 'right' (you will know when this is!), set it aside in a bowl, cover lightly and put in the fridge for about 1/2 an hour, or while you prep the pizza topping.

Turn on the oven to preheat to about 200 degrees C.

For the red sauce:
1 tin of plum tomatoes
1/2 box of passata
olive oil
3 cloves of garlic
1 cube veg. bouillon
herbes de provence

Pour a good layer of olive oil into a sauce pan. Don't be stingy with the oil!! Slice garlic. When oil is warm, add garlic. When it is golden (not brown!) add the tomatoes and the passata. Throw in a bunch of the herbes, some pepper and the stock cube. Turn down to a simmer and let it cook for about 20 mins for the flavours to absorb.

Oil the baking trays with olive oil. Sprinkle lightly with the corn flour. Take dough out of fridge. Lightly flour the counter top, divide the dough in half and roll out for a thin crust to fit the size of your baking tray. Pop into the middle of the oven for about 5-7 minutes, or until crust starts to lightly turn brown. Remove from oven, and flip over so 'uncooked' side is facing up. Repeat for the other half of the dough. The dough will also start to bubble a bit but that's okay, it will 'relax' once the toppings are on.

For the toppings:
Basically, you can add whatever toppings you like best, but the general rule of thumb is less is more. So I usually go for the original, basic 'Tuscan' variety:
- a good serving of the red sauce to cover the dough all around, leaving an edge of about 1 cm.
- a light sprinkling of grated gouda
- a can of artichoke hearts, sliced up
- a ball of mozzarella, torn into small pieces
Return pizza to oven for 5 minutes or until mozzarella is melted and starting to brown.
Pull out of oven, add a sprinkling of arugula (aka rocket salad, rucola, etc.) over the top and serve immediately!

Red onion pizza variety
For a fancier version (I usually serve both), try this.
- 3-4 red onions, sliced in thin rings
- a large glass of red port, or red wine and a heaped teaspoon full of light castor sugar
- 1 section of brie (200 gr?)
- pine nuts

Slowly sautee the red onions in olive oil. When they are halfway done (i.e. starting to soften), add the port (or the red wine/sugar). Finish cooking until soft. In the meantime, carefully brown the pine nuts in oven or dry pan. Take a cooked pizza crust (see above), turn onto uncooked side. Spread the onions over the top. Cut brie into thin slices and lay over the top of the onions, sprinkle pine nuts over this, and cook for a few minutes until the brie has melted. Make sure the pine nuts don't burn. This is a very subtle yet extremely tasty pizza.

Source: red sauce & pizza dough adapted from Jamie Oliver; onion topping adapted from Nicki Ferguson (LA Ring?)

Fergusons' famous funghi

My father and I learnt this recipe in an Italian cooking course we took a few years ago and have tweaked it a bit along the way. It is delicious, fairly simple but with a unique taste and flavour, and always a big hit. Not healthy, but it's so tasty that you should just not think about that. You can also alternate how you serve it - for instance at Christmas we served it wrapped in crepes rather than with the usual tagliatelle. Anyway, here goes:

• a bunch of mushrooms (any kind will do really; you can do the plain ones, although the darker ones ('kastanje' or 'grot' champignons in Dutch) are tastier, or go for fancy mixed paddestoelen for a special occasion)
• a tub of mascarpone (200 gr. or so)
• a bunch of garlic (to taste, but I would do at least 2 or 3)
• 1 small onion or shallot
• 1 liter vegetable bouillon
• 2 laurel leaves
• 1 twig fresh rosemary, or otherwise a handful of herbes de provence
• 1 small jar of black olive tapenade
• truffle oil (white is stronger but black (cheaper) will do also)
• tagliatelle
• butter
• salt & pepper to taste
• my father adds: a swig of marsala wine
• I add: a bunch of lemon juice, just to freshen it up

Bring a large pan of water to the boil for the tagliatelle.

Clean the mushrooms carefully with a piece of kitchen paper or a mushroom brush (not water!) and slice them (but not too thin). If you are using wild mushrooms leave them as they are. Cut the onion/shallot into small pieces and slice the garlic. Heat butter in pan, add mushrooms, onion, garlic, rosemary and laurel. Salt & pepper to taste. When they are done, scoop out of the pan and set aside.

Pour in the bouillon, loosen the scrapings from the pan, and add the mascarpone (and if you are using it, the marsala wine). Slowly stir until it reaches the consistency of a nice sauce and is reduced by about 1/3. (In the meantime, cook the tagliatelle.) Add half of the mushrooms to the sauce, all the tapenade and a good swig of truffle oil (and if you are using it, the lemon juice).

When the tagliatelle is done, drain and add olive oil. Scoop into deep plates, add the mushroom sauce and top with the rest of the cooked mushrooms. Garnish with a smattering of fresh green herbs.

Just experiment with this recipe until you have it how you like it best. But I guarantee each time it will be delicious if you stick to the basic ingredients.

original source: atelier otto & mezzo

Pasta Niçoise

Using fresh lemon juice rather than the stuff in a bottle from concentrate really makes a difference. I will probably add capers next time, too. Made this for dinner on Tuesday.

1 lb (450 g) penne, curly macaroni or other tubular pasta
8 oz (225 g) green beans (haricots verts), trimmed and
cut into 2-inch (5 cm) pieces
1 cups (250 ml) halved cherry tomatoes
1 small red onion, thinly sliced
1 small cucumber, peeled if desired, thinly sliced
1/4 cup (60 ml) brine-cured olives, preferably pitted
1/4 cup (60 ml) chopped flat-leaf parsley
6 Tbs (90 ml) extra-virgin olive oil
3 Tbs (45 ml) lemon juice
1-3 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
1 6 1/2-oz (185 g) can tuna, drained
2 hard-cooked eggs, quartered

Cook the pasta in boiling salted water for 8-10 minutes. Add the green beans and continue cooking until the pasta is tender but still firm ("al dente") and the green beans are crisp-tender, about 3 minutes. Drain and rinse with cold running water. Combine the pasta and green beans in a large bowl along with the tomatoes, onion, cucumber, olives, and parsley, tossing to combine. Whisk together the olive oil, lemon juice, garlic, salt and pepper and pour over the pasta mixture, tossing to combine. Garnish the top of the salad with the tuna and eggs and serve at room temperature. Serves 4 to 6.

Halloween 3-Cheese Baked Macaroni & Cheese

This is another good one for crowds. A big hit at my office potluck.

2 lbs elbow macaroni
1 stick (8 Tbsp) butter, divided 5 & 3 Tbsp
5 Tbsp flour (APF or whole wheat)
2 Tbsp ground mustard
1 Tbsp paprika
4-5 cups milk
1-2 bay leaves
1 cup onion, finely chopped
1 lb medium yellow Cheddar cheese, grated
1 package (8 oz) cream cheese or American Neufchatel cheese, softened to room temperature
1 cup Parmesan cheese, grated
2 cups breadcrumbs (from whole wheat bread, or Panko)
1 Tbsp dried parsley

In very large pot of salted water, boil macaroni according to package directions, until al dente. Drain and rinse with water to stop cooking and prevent sticking.

In large saucepan, melt 5 Tbsp butter. Whisk in flour to make a roux and cook for a few minutes. Add milk and incorporate with whisk - let roux absorb milk a little at a time until all milk is incorporated and you have a thick sauce. Whisk in ground mustard and paprika and add chopped onion and bay leaves. Allow to simmer on very low heat for about 5-10 mins.

Remove bay leaf, then add grated Cheddar cheese, stirring while it melts into the sauce.

Put macaroni into large baking dish (eg. deep glass casserole dish or oven-proof crockpot insert). Pour Cheddar sauce over macaroni, mix through and then stir in cream cheese/Neufchatel in pieces so it's evenly distributed, does not have to be totally mixed in. At this point you can allow to cool, cover and refrigerate until needed or continue on...

Preheat oven to 375 degrees F.

Melt 3 tbsp butter in saute pan and add breadcrumbs. Toss to coat. Mix in Parmesan cheese and parsley then pour over macaroni. Pat down lightly, bake for 30 mins or until topping is slightly browned.