Summer Salads

The Kitchn knows just what I'm craving.  Light and healthy, not just rabbit food salads for summer.
I cannot WAIT to try the lemony, goat cheese, asparagusy one!

Meyer Lemon Grain Salad with Asparagus, Almonds and Goat Cheese
serves 6
8 ounces uncooked spelt or farro
3 cups water
8 ounces uncooked pearl couscous, or Trader Joe's Harvest Grain Blend
1 3/4 cups water
1 pound asparagus
Olive oil
1 cup sliced toasted almonds
4 ounces soft goat cheese, chilled and crumbled
2 Meyer lemons, zested and juiced
1/4 cup olive oil
1 tablespoon walnut oil
Salt and pepper
Cook the spelt or farro in a large saucepan or sauté pan over medium heat, adding one cup of water at a time and stirring until absorbed before adding more. Keep cooking and stirring until the grain is al dente and dry with no water remaining to be absorbed.
Meanwhile, simmer 1 3/4 cups water in a small saucepan. Add the Harvest Grains blend, stir, cover and turn to low. Simmer for about 15 minutes, then remove the lid and cook, stirring, until any remaining moistness evaporates. Mix the two cooked grains in a large bowl and set aside.
Snap off the woody ends of the asparagus and cut each spear into a 2-inch piece. Rinse out the large sauté pan and dry. Heat a little olive oil over medium heat, and cook the asparagus until just barely crisp-tender - about 1-2 minutes. Add to the grains and toss.
Also toss in the sliced toasted almonds, goat cheese and lemon zest.
Mix the Meyer lemon juice with the oils, taste, and adjust. Pour over grain salad and toss, along with salt and pepper to taste.
This salad lasts very well in the fridge; the herbal flavors of the Meyer lemons bloom nicely when it sits.

Goat Cheese

Well, I've finally done it.  I made goat cheese.  It's a ricotta really - same steps I used as when I made the cow's milk ricotta, but I added salt, garlic & herbs de provence to this batch once the whey had drained out.
It's the same grainy, loose sort of crumble, which is. . . . disappointing.  Don't get me wrong, the cheese tastes nice, it's goaty and herby and light and very fresh tasting.  It's just not And the Heavens Parted And The Light Shone Down And The Angels Sang kind of good.  Which is what I'm going for.
Next step - chevre. 
I mean, did I really think great cheese was as simple as adding lemon juice to heated milk?!  Or that I'd magically knock it out of the park on my first go?
(And yes, I'm as guilty as the next guy for referring to chevre as goat cheese, as if that's the only kind.  That's like saying cow cheese, I understand, and yes, I am ashamed).


Note: New England Cheesemaking Supply Company is a great resource.  I just bought a starter kit and some chevre culture from them.  I mean, they've been doing this almost as long as I've been alive - I figure they know what's up.

And to that end, I do believe this woman is my future, if that one post is anything to go on.

Turkey Meatloaf

Now that we're back on South Beach (curse you, phase 1!!), we planned out a menu and did a huge shopping trip to get ready for the week.  Somewhere along the line, I thought turkey meatloaf sounded like a great option so we got the stuff.  When I went to make it yesterday, it occurred to me that all of my SB meatloaf recipes are phase 2 or later - everyone wants us to use some sort of grain as a binder.  I wanted to just go for it and not worry about a cup of bread crumbs or oatmeal in the grand scheme of things, but Patrick was adamant.  No starch!!!  Well crap, now what?
This is the recipe I have in my book, and here is one from Kalyn, but flax seed meal?!  I don't exactly have that laying around. . . I had to improvise, and while not ideal (the way the fat came out of the meat was horrifying - I poured at least a cup of liquid off throughout cooking - ew), the loaf actually turned out quite well, and really delicious.  Who knew?

1 package of Jennie-O ground turkey meat (I think they tend to be around 1 1/2 lbs)
1 can of Italian seasoned stewed tomatoes, well drained and smooshed with your hands  (the better you drain these, the less liquid you have to worry about in your loaf later)
2 cloves of crushed garlic
1 tablespoon of Italian seasoning
1/2 tbsp of salt
1/4 cup of Parmesan cheese (I'd recommend more if you have it - I would've used more but we were out!  Keep the calories in mind though and don't go nuts)
1 egg

Smoosh everything together - with your hands or a fork if you're squeamish.  Preheat oven to 350.  Spray a loaf pan with cooking spray, and fill with meatloaf.  Sprinkle a little more parm on top if you'd like (I borrowed a few shavings from my roommate).  Bake until 160 - it took us about 40 minutes.  You might want to check it a few times and pour off any creepy oily water.  Let it sit for a bit and serve with South Beach ketchup (and Sriracha if you're so inclined, and we usually are; Patrick went for it, I went without).
The Italian flavors were really delicious and I'd recommend the combo for any regular meatloaf as well.

We served these with goat cheese stuffed Portobello mushrooms which I cooked alongside, based on another SB recipe that I also couldn't fully execute due to a lack of pasta sauce and basil (should've saved some of those stewed tomatoes I guess).  I put some sliced roasted red peppers down in a baking dish, put some medium sized portobello mushrooms (not the huge ones you'd use instead of a burger, but not the baby creminis either) on top of that, and filled the mushies with a slice of goat cheese and a sprinkling of pine nuts and baked at 350 for about 30 minutes.  Yum.  :)

Cornmeal Crusted Chicken Salad

This looks like a great phase 3 South Beach recipe - just use whole wheat flour in place of AP.  I'd actually really like to eat this right now. . . . thanks Self!

 3/4 cup whole wheat flour 
1 whole egg 
1 egg white 
1/4 cup finely ground cornmeal 
2 teaspoons ground cumin 
2 teaspoons salt 
2 teaspoons sugar substitute
Vegetable oil cooking spray 
2 boneless, skinless chicken breasts (about 4 oz each), sliced lengthwise into 1 1/2-inch-wide strips 
1 avocado 
8 oz mixed greens 
1 jar (7 oz) roasted red peppers, thinly sliced 
3 tablespoons goat cheese, crumbled

 

2 tablespoons extra-virgin olive oil 

1 tablespoons grapefruit juice 

2 tablespoons sherry vinegar 

1 teaspoons honey 

 

Heat oven to 425°. Set out 3 shallow bowls: Put 1/2 cup flour in the first, egg and egg white in the second and cornmeal and the remaining 1/4 cup flour in the third. Season flour and cornmeal bowls with 1 tsp each of cumin, salt and sugar substitute and a few grinds of black pepper. Stir each bowl to blend ingredients. Cover a baking sheet with aluminum foil; coat foil with cooking spray. Dust each chicken strip with flour mixture, then dip in egg, dredge in cornmeal mixture and place on sheet. Bake 12 to 14 minutes, turning once halfway through, until chicken is cooked and crust is golden brown. Cut avocado into thin wedges. 

 

Whisk dressing ingredients in a bowl big enough to accommodate greens; toss greens in dressing and divide among 4 plates. Top greens with chicken, avocado, peppers and goat cheese.

 

467 calories per serving, 19 g fat (4.3 g saturated), 39 g carbs, 5.4 g fiber, 36 g protein

Selfy Snacks

The holiday pot luck/entertaining season is upon us, and our waistlines.  You can't control what everyone else brings (looking at you, hot spinach artichoke dip made with cheese and mayo and a million other calorie laden delicious things), but you can certainly bring something you know you can eat without consuming enough calories to sustain a village for a month.  Self sent out an email to their subscribers featuring plenty of holiday tipples and treats that will probably wow your friends and family, while still allowing you to button your pants.
Thank God leggings and big oversized tunics are in this season.

Because I know avocados are ac/dcs of the fruit and vegetable world (going well both sweet and savory; I actually made an avocado pie for my first Iron Chef battle - and WON), I am totally into the idea of incorporating fruit into my guac.  The mangoes and pomegranate seeds make it both gorgeous, and even more Mexican than it was before (imho).
113 calories per serving (with 10 chips), 6.9 g fat (1 g saturated), 3.9 g fiber, 14 g carbs, 1.7 g protein  - not counting the millions of calories in chips, of course; try it on fish tacos or with baked flour tortilla chips instead; maybe even with a little sprinkling of cinnamon sugar!

Having made some variation on prosciutto wrapped dates or figs for ages, I was happy to see them considered "healthy" AND to see them combined with my greatest love - goat cheese - even if I know that having 10 of them sort of negates that.
187 calories per 2 dates, 3 g fat (1.9 g saturated), 36 g carbs, 3.3 g fiber, 6 g protein

I actually want this shrimp dish for dinner; I love the sour/sweet tang of Tamarind and I think with some steamed or stir fried veggies and brown rice?  Nom.  As an app at a party, it doesn't get much easier - salt and pepper on the shrimp, grill them on both sides for a couple of minutes and serve with a dipping sauce?  Easy peasy tamarind squeezy.  For the sauce:  
4 cloves garlic, finely chopped 
1/4 cup tamarind paste (found in Asian markets) 
1 tablespoon canola oil

1 tablespoon fish sauce 
1 to 2 tablespoons red pepper flakes 
1 tablespoon sugar 
156 calories per serving, 3.8 g fat (0.6 g saturated), 5.9 g carbs, 0.2 g fiber, 23.5 g protein

These are just gorgeous.  And adorable.  And I'm already planning a Dr. Seuss themed party where my eggs are green with basil or pesto perhaps, and I think you know where I'm going. Vegetable oil cooking spray 
4 slices prosciutto, fat trimmed, halved 
2 egg whites 
1 whole egg 
3 tablespoons nonfat plain Greek yogurt 
1 tablespoon chopped black olives 
1/2 teaspoon chopped fresh rosemary, plus more for garnish 
1/4 teaspoon salt 
1/8 teaspoon freshly ground black pepper
27 calories per serving, 1.1 g fat (0.3 g saturated), 0.4 g carbs, 0 g fiber, 3.6 g protein

Heat oven to 400°. Coat a mini muffin pan with cooking spray. Press 1 piece prosciutto into each of 8 cups. Whisk egg whites and whole egg until smooth. Whisk in yogurt, olives, rosemary, salt and pepper. Divide mixture among cups. Bake, uncovered, until quiches are cooked through, 10 to 12 minutes. Garnish with rosemary.

27 calories per serving, 1.1 g fat (0.3 g saturated), 0.4 g carbs, 0 g fiber, 3.6 g protein

I love crispy potatoes, and I love sweet potatoes, so hooray!   
1 pound sweet potatoes, peeled 
2 1/2 oz finely grated Parmigiano-Reggiano (about 1 cup) 
2 egg whites 
2 teaspoons chopped fresh rosemary 
3/4 teaspoon cracked black pepper 
Parchment paper




Heat oven to 425˚. Finely grate sweet potatoes into a bowl. Squeeze grated sweet potatoes in batches to release as much moisture as possible and place in another bowl; fluff with a fork. Stir in cheese, egg whites, rosemary and pepper. Line a large cookie sheet with parchment paper. Spoon 1 rounded tbsp batter onto cookie sheet and flatten into a thin, 2- to 2 1/2-inch round. Repeat with remaining batter, leaving 1 inch between rounds. Bake until edges and underside are crisp and browned, 13 to 15 minutes. Remove from oven, let cool slightly and remove from parchment. Serve warm with Rosemary-Balsamic Cream.

144 calories per 3 crisps with cream, 5.2 g fat (3.2 g saturated), 17 g carbs, 1.8 g fiber, 6 g protein

Rosemary Balsamic Cream  
1 teaspoon canola oil 
4 shallots, finely chopped 
1/2 cup balsamic vinegar 
1/2 cup reduced-fat sour cream 
1/2 teaspoon chopped fresh rosemary

Heat oil in a small saucepan over medium heat. Cook shallots until translucent but not browned, about 5 minutes. Add vinegar, bring to a boil, then reduce heat to a high simmer. Cook until 2/3 of liquid has evaporated and shallots are very dark, 5 to 7 minutes. Remove from heat. Combine sour cream, rosemary and 2 tsp water in a bowl. Spoon balsamic-shallot sauce into center of sour cream and swirl with a toothpick. Serve with crisps.

It's not all food my friends - no no, it's also drinks!  And this one sounds delightful, while being equally at home in the winter, or in warmer weather.  I think I might simplify it a bit though (do I really want five spice powder on the rim of my glass?).  
Make a ginger simple syrup with equal parts of sugar and water, plus 1/2 cup of chopped fresh ginger.
Then, easy enough - one star anise, a piece of candied ginger, and a tablespoon or so of syrup, all topped with your favorite sparkler.  Gorgeous, gingery, fizzy and sweet.  Perfect for your next celebratory sushi dinner.
150 calories per cocktail, 0 g fat, 23 g carbs, 0 g fiber, 0 g protein


Surely you knew I wouldn't ignore their stab at summertime sangria, which uses white wine, pulpless oj, triple sec, apricot brandy, sprite, apples and grapes (and CUCUMBER?!  erm. . .)

285 calories per serving, 0.2 g fat (0.1 g saturated), 35 g carbs, 1.5 g fiber, 1 g protein

Harley Farms and the art of making goat cheese

I have a little secret to tell you.  It involves me, and goats, and making cheese, and the future.  Well, that's all I'm going to tell you actually since I don't want anyone stealing my brilliant idea.  But just know, that my future holds goats and cheese making.  I hope.
In that vein, I dragged my poor, darling boyfriend out to a local goat farm on a miserable, rainy day to go on a mucky, smelly tour with pushy goats and delicious cheese.
Harley Farms is the only working dairy left in San Mateo County, and it's run by an Englishwoman named Dee and her lovely staff.  This woman and her husband purchased the farm way back when (some 20 years ago I believe?) and through various turns of fate, she wound up learning from scratch, how to care for goats, and make delicious treats from their milk.  She's got a decent little organization going these days and sells to several local markets, online, in her farm shop, and hosts (almost always immediately sold out) farm dinners.
At some point, I shall have to attempt to corner Dee and learn the ways.  I'm sure she's not busy or anything, and would LOVE to share all of her trade secrets with a future possible competitor - right?
Now that I'm a pro (HA) at cheesemaking, I'm eager to get my hooks into making goat cheese, since that is where my passion clearly lies.
Now I just have to figure out what to do, as the options are a bit overwhelming.

Rosti

A coworker is in Switzerland right now, which made me think of one of my favorite Swiss treats - no, not fondue, that's the other one.  No, not chocolate either.  Rosti!!
Mmmm, starchy potatoey carbs.
Traditionally, rosti is just potato, salt, pepper, and butter or oil.  You can do that too, but the rosti I had in Lauterbrunnen had onion and ham, and how can you NOT add cheese when given the opportunity?!

Ham & Cheese Rosti
6 large potatoes (if you're feeling like Sandra Lee you can use the pre-grated hashbrown type potatoes)
1 shallot or 1 small onion, minced
1 tsp chopped fresh rosemary (or 1/4 tsp dried)
2-4 tablespoons butter
8 ounces Swiss cheese (I'd suggest Jarlsberg, Gruyere or Emmentaler), grated
1 cup diced ham
salt to taste
ground black pepper to taste
2 tablespoons hot water 
optional: 1 large egg (to make it a bit "breakfastier" and to help the potatoes stick together, you can coat the potatoes in a beaten egg before adding to the skillet; just beat the egg, and add stir it into the potato mixture)

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and put in the fridge to cool. Once cool, peel and grate potatoes. 
Mix potatoes in a large bowl with the onion, rosemary, salt and pepper, ham, and cheese - you can reserve 1/4 cup of the cheese to sprinkle on top if you'd like.
Melt 1 tablespoon of butter in large nonstick skillet, add the potato mixture.
Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns. Turn with spatula, add remaining tablespoon of butter, and brown again. (you may have to flip the rosti onto a plate, and then back into the pan)
This will probably take about 7 minutes per side.
Drain on paper towels before serving.

South Beached Rosti
1 pound sweet potatoes
2 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
6 ounces crumbled goat cheese
2 eggs, beaten

Preheat an oven to 425 degrees F (220 degrees C). 
Peel and grate the sweet potatoes; place in a clean cloth and squeeze out the excess liquid; transfer to a large bowl. 
Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until soft; transfer to the bowl with the drained sweet potato; add about 2/3 of the goat cheese and the beaten eggs; mix well. Divide the mixture into 4 even portions and shape into balls with your hands and then flatten them to about 1/2 inch thickness. Arrange the patties onto a baking sheet. 
Roast in the preheated oven until golden brown; about 25 minutes. Sprinkle the remaining goat cheese over the patties and return to oven to melt the cheese, about 5 minutes more. 

Or you can try a "fancy" rosti with brie and apples.

Tapas

Now, believe it or not, but my recent stint in Mexico led me to the discovery of a FANTASTIC little tapas restaurant (run by yanks, in Mexico - go figure).  At least both cultures speak Spanish, even if their cuisine is wildly different.  There were a couple of dishes I tried at this restaurant that really stood out as being amazing, and a recent recipe sent to me by the fitness fanatics over at Self reminded me of one of them.  I tweaked it a little (how can you not have paprika in this dish?!), and you might want to as well by scaling back on that garlic a little - yowza!
 

Chile Garlic Shrimp (or gambas al ajillo if you prefer)
2 teaspoons extra-virgin olive oil (preferably Spanish) 
10 cloves garlic, thinly sliced 
2 lbs large shrimp, shelled and deveined 
2 dried red chiles (plus more for garnish, if desired) 
1 tsp paprika
2 teaspoons brandy 
2 teaspoons chopped fresh parsley
1 chunk of yummy bread to sop up all the sauce

Heat oil in a medium sauté pan over high heat. Sauté garlic until browned, about 2 minutes. Add shrimp and chiles; sauté until shrimp are cooked through, about 4 minutes. Add brandy and paprika and cook 1 minute more. Remove from heat. Transfer to a platter or divide equally among 8 small plates. Sprinkle with parsley, add salt to taste and serve.

Another big hit, with everyone I made try them (and it was just about everyone I dined with - definitely everyone that came down to visit) - piquillo pimientos or pasilla peppers (or hell, even red bell peppers) with goat cheese.  Seriously, I think they roast the peppers to give them a nice smoky flavor and soften them up, peel the skins off, stuff them with goat cheese, heat them up, and drizzle with olive oil and sea salt to serve.  Simple; but they are the most amazingly bright and fresh appetizers.  And please, don't do as my dad did - red jalapenos are NOT the same thing.
Fine fine, if you need a recipe; what do you know - Self has one of those too!  Those smarties. 


Served with some grilled asparagus finished with olive oil, lemon & sea salt; a nice glass of Spanish wine; and a dessert of port and delicious cheese with honey and marcona almonds and you may as well be in Spain.

Fall Picnic Fare

You'll never believe it.  Rachel Ray made something today that I hadn't thought of and am actually going to try.  I have a family picnic coming up and this looks just perfect for me to bring.  I'll be making a few tweaks of course (my anticipated alterations are below), but I think she may have a winner on her hands.


Tangy Goat Cheese and Dill Potato Salad
2 1/2 pounds diced Yukon gold potatoes
Salt
1/4 cup white wine or 2 tablespoons white wine vinegar
1/2 cup goat cheese crumbles
4-6 slices cooked bacon, chopped
1 cup Greek yogurt
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 small clove garlic, finely grated or minced
4 scallions, finely chopped, whites and greens
Freshly ground black pepper
I haven't decided on these additions yet, but. . . 
1/4 cup finely chopped dill
2 dill pickles, chopped

Cover the potatoes with water and bring to a boil. Salt the water and cook until tender, about 10 minutes.
When the potatoes are cooked, return them to the hot pot and douse with a splash of wine or a couple tablespoons of white wine vinegar.
In a bowl, whisk together the goat cheese, yogurt, lemon juice, olive oil, and garlic. Toss the potatoes, dill(?), and scallions in the dressing and season with salt and pepper. Garnish the salad with chopped pickles(?) and bacon pieces and serve.

Seasoned Buttermilk Chicken Tenders
They may not be on par with Thomas Keller's, but who cares?  Maybe I can do some sort of combo treatment. . .
2 tablespoons smoked sweet paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon poultry seasoning
2 pounds chicken tenders
Salt and freshly ground black pepper
2 cups buttermilk
2 cups all-purpose flour
2 tablespoons poppy seeds, if desired
1 quart safflower, canola or sunflower oil for frying
1 lemon

Combine the smoked paprika, granulated garlic and onion, and poultry seasoning in a small bowl. Season the tenders with salt and pepper. Add 1/2 the spices to the buttermilk in a shallow dish. Combine the remaining spices with the flour and poppy seeds, in a second dish.

Heat the oil in a heavy pot over medium to medium-high heat, about 350 degrees F.

Using tongs dip chicken in the buttermilk, then the flour and repeat. Add the breaded tenders to the hot oil; do not crowd the pan. Cook the fingers in batches to a deep golden color, about 8 minutes per batch. Drain on a wire rack over paper towels. Serve warm or at room temperature with wedges of lemon to squeeze on top.

I think I'll serve with ranch dressing and some sort of honey bbq sauce.  Nom.

A big ball of meh.

Had the parentals over for dinner this weekend, something it seems I don't do often enough. I was working with a few restrictions (no bell peppers, no citrus, no pork since they had it the night before).
I had been on a mad hunt for verjus (or verjuice, but verjus sounds much more sophisticated, non? Plus it's how I heard about it first, so that's the term that sticks in my memory.) since I thought I could take advantage of it's acid type flavors to use in place of citrus juice versus vinegar which is TOO acidic and vinegary for many recipes in my opinion. I finally found some at Andronico's (thanks Chowhounds) but then didn't even end up making chicken paillard, which is what I had planned.
Because I was now stuck rummaging through cupboards and cookbooks for some other interesting variation of "chicken breast," I had to make do. I found a raspberry chicken breast recipe similar to this one, and altered it based on what I had.

The recipe actually called for raspberry vinegar (I had fig), Worcestershire sauce (I had!), red wine (I had, but thought port would go better with the fig), and garlic (I only had powder - who doesn't have garlic?!?!). I marinated it for an hour or so in that mixture which didn't seem to be long enough. Grilled it up (and yes, the marinade does burn) and it turned out okay. I wasn't wild about it, but everyone else said it was good and they ate it, so you know. It's not poison at least. Maybe next time reserving some of the marinade and cooking it down to use as a drizzle on top would make me happier.

The next semi-fail came in the way of Ina's string beans with shallots. The recipe calls for three shallots which seems like a lot to me. I knew I had one shallot at home so I picked up one more. Only to find out once I arrived home, that not only was the garlic gone, but so was my other shallot. Having roommates is such a surprising and action packed way of life sometimes! So now, with only a third of the required shallot, I made do. Guess what, the recipe could've used more shallot. Again, it was still a hit and everyone ate it all, but I was unimpressed. I mean, nothing is Aylene's green beans aside from Aylene's green beans, but I did at least want to TRY to branch out.

Finally - a recipe I have had bookmarked for YEARS. And it's not like I forgot about it. It's in my bookmarks, so every time I start to type "foodnetwork" it pops up as an option. Yippee, I was finally making it!!!! And hey, guess what, I totally didn't like it. It was more cheese than cauliflower and I didn't think the flavor was good at all. Again, everyone else liked it - was I having an off tastebud night or am I just too critical? Don't answer that please. At least now I can let go of the dream. Dad doesn't like cauliflower much, but even he liked this (not too surprising since seriously, there were more bites that were just cheese and no veggie at all). I did tweak it a bit though. . . . me and my fat free half and half. . . .

Cauliflower Goat Cheese Gratin
1 head cauliflower, cut into florets
2 cups (1 pint) of ff 1/2 and 1/2
1/2 pound Monterey Jack, coarsely grated (I used Clover Organic)
2 c grated Parmesan (I got mine from the cheese section at Andronico's)
8 oz goat cheese, broken into small pieces
salt & pepper

Preheat oven to 400 degrees F.

Mix the cauliflower, heavy cream, and the 3 cheeses in a large bowl and then transfer to a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.

We wrapped up with the God awful black bean brownies which were politely tasted, not really enjoyed, and abandoned altogether once I shared how they were made. I'm not sure that my folks will ever come back after this, no matter how much fun they had playing Wii.

Mushroom Quinoa Risotto

Quinoa is a nice, South Beachy grain, and it's actually quite tasty, especially combined with the yummy, earthy flavors of wild mushrooms. Even if you cook too much of the liquid off (which I may have done) and it's not quite as soft and creamy as risotto typically is, the dish is still pretty damn fine overall. This is a great, easy, totally straightforward recipe. I loved the addition of goat cheese due to my severe goat cheese addiction. I typically use grated Parmesan or Romano cheese which are much more true to a standard risotto. This time around I used a little bit of both. This dish is much less labor intensive than a true risotto as well, since you add all of the liquid at once and leave it to simmer, rather than adding it ladle by ladle (though you can do that too!).

Mushroom Quinoa Risotto
2 tablespoons unsalted butter
1 large shallot, finely chopped
Salt and freshly ground pepper
1 tablespoon olive oil
1 pound wild mushrooms, such as chanterelles, oysters, or porcinis, cleaned and chopped
1 cup quinoa
2 cups broth (chicken or vegetable)
1/4 cup white wine (I used a chardonnay)
2 ounces goat cheese, crumbled AND/OR 1/4 - 1/2 cup grated hard Italian cheese such as Parmesan

1. Heat a large skillet over medium heat. Add 1 tablespoon of the butter. When the butter has melted, stir in the shallot, season with salt and pepper, and cook, stirring occasionally, for 5 minutes.

2. Add the olive oil and mushrooms, season again, and cook for another five minutes, or until mushrooms have begun giving off their water. (You can prepare the dish up to this point and set aside for an hour or two, or refrigerate overnight.)

3. Add the quinoa and the wine and broth, stir, and bring the mixture to a simmer. Cook at a bare simmer, covered, for 10 minutes, or until all the liquid has been absorbed. Stir in the Parmesan and the goat cheese until both have melted, season to taste, and serve hot. You could also stir in some additional butter at this point if you're more interested in richness than waistlines.

Mushroom pasta

After my bus decided to blow past me yesterday rather than stopping to pick me up, I decided to walk on a little further along the Embarcadero to the ferry building. I knew I had to come up with something for dinner, and what better place for culinary inspiration than there?
After impulse shopping with the hordes at Sur La Table (but I got one thing I actually needed, plus pirate cupcake papers and toppers), I ran right smack dab into one of my favorite shops in the whole wide world. Just like that, my decision was made - mushrooms it was. They had little mixed variety baskets for $5 so I picked up two.
But mushrooms and what? Steak or chicken? Pizza? Pasta?
Pasta!
Oh, but mushrooms and goat cheese are so good together. . . . okay, so I'll use some goat cheese too, why not?

Mushroom & Goat Cheese Pasta
Whole wheat egg noodles (or other whole wheat pasta you have on hand - probably not spaghetti)
2 baskets of assorted wild mushies (I'm guessing it was about a pound, but we could've happily eaten twice this amount)
chive goat cheese (make your own by mixing fresh chives in with softened goat cheese, or make life easy)
1 large chicken breast
seasonings of your choice for chicken - I typically use a combo of poultry seasoning, salt, pepper, and garlic and onion powders
4 tbsp I can't believe it's not butter (ICBINB)
1 large shallot, minced
2 large cloves of garlic, minced
olive oil
salt
lemon juice
black truffle oil

Clean and cut up the mushrooms. Place on a baking sheet, drizzled with olive oil and salt, and roast at 450 or 500 degrees until mushrooms are soft and browned - I have no idea how long this took because I am bad at this part. Stir once part way through.
Season and cook chicken in a pan over medium-high. You might want to butterfly the chicken to speed up cooking time.
In one tbsp of ICBINB, cook the shallots and garlic over medium heat until soft and fragarant - 4-5 minutes.
Once the mushrooms are done, add them to the shallots and garlic and add 1-2 more tbsp ICBINB as needed/desired.
Chop up chicken into bite sized pieces and add to mushroom mixture.

Drain pasta of most of the water, leaving a tablespoon or so behind. Add 1 tbsp ICBINB and leave on heat to melt down - 1-2 minutes. Add the mushroom mixture and stir to combine.
Stir in 1-2 tbsp of lemon juice.

Dish up pasta, sprinkle with chunks of goat cheese, and drizzle lightly with the truffle oil.
NOM.

Dead Man's Ball - revisited

Oh lordy, that swamp water drink I tried to make? Did NOT go well. If anyone would like three bottles of green juice (featuring powdered broccoli and spinach), please let me know. I have some.
I did use the rest of the open bottle and a bunch of water to fill a glass apothecary jar with a creepy, sludgy, green liquid which I floated eyeballs in. So it was at least good for that; everyone kept asking me what it was.
The TruBlood however was a hit!
TruBlood
I took one bottle of fruit punch (the 365 Organic brand from Whole Foods was nice and dark)
1 1/2 c brandy
2 bottles cab sauv
lemon flavored fuzzy water if desired

I admit to drinking most of it myself, but those that I allowed to sample it seemed to like it or they're excellent liars. I think I just lost out to DJ AM's insanely fally cinnamony fruity vat o'sangria.
I had a major fail on the cupcakes thinking that I had spice cake mix at home and only realizing I didn't an hour before guests were supposed to begin arriving. Whole Foods had some "gluten free" stuff that my roomie was kind enough to pick up for me, but really? Do I want to hustle to try to make and clean up cupcakes in that kind of time crunch only to find out they suck? No. I was stressed out enough.
The other nibbles were hits though. I thought the fire roasted salsa was DIVINE and the mushroom/goat cheese bruschetta was gone really quickly. The pear blue cheese bites are SO easy to make (I didn't even end up roasting them! Just cut them into little pieces and topped with cheese; skewered with a toothpick), I think they'll be a new standard.

Next year I won't make the mistake of saying how much time I have and all that I've gotten done before the party. . . .

Cakes Cakes Cakes

Fall and baked goods just go hand in hand in my mind. The warm spice flavors and the brisk weather are a perfect match and I start adding cloves and or cinnamon to just about everything come October 1st, even though that's typically summer in San Francisco. So what if it's 76 degrees out? I want a pumpkin spice latte!!! (Not that you need to get yours at a worldwide chain; you can make them yourself too.) Apple cake, banana bread, and of course - oh yeah - my pumpkin spiced cupcakes with cinnamon cream cheese frosting. Mulled wine, apple cider. . . the list of fall treats just goes on endlessly.
Now that I am wracking my brain to create some delicious and perfect treat for my beloved Buzzie's bday dinner, I stumbled across some mind blowingly good sounding fall cakes thanks to the kitchn. I had been tossing around the idea of not trying to compete with her beloved Red Velvet (which I have never made, and me thinks now is not the time to try it out for the first time) and just doing a cheese course; perhaps using a wheel of cheese and decorating it to look like a cake (with goat cheese rosettes around the edges to act as frosting perhaps) when BAM. The Kitchn beats me to it (sort of).

(also, Truffle Tremor? Swoon.) I don't think I need a 3lb wheel of cheese for 6 people though; even though we COULD eat the whole thing. That's just it - we might.

Onto the cakier cake options (some still with my beloved goat cheese even!). . .

Harvest Cake with Goat Cheese Frosting
Makes one 9” layer cake

For the cake:
2 1/2 cups unbleached all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/3 cup grated carrots
1 cup grated zucchini
1 cup finely grated beets
3/4 cup chopped walnuts
1/2 cup raisins
1 1/3 cup pure maple syrup
2/3 cup safflower, canola or other mild-tasting oil
4 eggs

For the frosting:
15 ounces (about 2 cups) fresh goat cheese, at room temperature
6 ounces (about 3/4 cup) cream cheese, room temperature
1 1/2 cup powdered sugar
1 cup pure maple syrup

For garnish
8-12 walnut halves or 1/2 cup finely chopped walnuts
flowers

Arrange oven racks to divide oven into thirds. Preheat oven to 400° F Grease two 9in x 2in cake pans, dust with a spoonful of flour and tap out. Line each with a round of parchment paper.

Sift together flour, baking powder, baking soda, cinnamon and salt into a bowl. In another bowl, stir together carrots, zucchini, beets, nuts, and raisins.

In a large mixing bowl, beat maple syrup and oil together until emulsified. Add eggs one at a time, beating until batter is smooth. Add flour mixture in three or four batches, mixing gently until mixture is even. Gently mix in the vegetable mixture. Divide between baking pans.

Place one baking pan in center of each of the racks. Bake 25-35 minutes, until a skewer or paring knife inserted into centers comes out clear and cakes are pulling away from the sides of pans. Cool on a rack about 5 minutes, then gently remove from pans. Cool to room temperature before frosting.

To make frosting:
Using an electric mixer or a wooden spoon and a strong arm, beat goat cheese and cream cheese together until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill about 30 minutes, until firm.

To assemble:
Following our instructions on how to frost a layer cake, cut four strips of parchment or wax paper to line cake plate under the cake's edges. Place first cake layer on plate. If it has a peaked top, carefully shave it off using a bread knife or sharp slicing knife. Using an off-set spatula or table knife, spread with frosting, pushing it to edges. Place second layer, top down, squarely on first layer. Spread a thin layer of frosting over entire cake to eliminate crumbs. Frost with remaining frosting. Arrange walnut halves and/or flowers around edge. Can also be garnished by gently pressing handfuls of finely chopped walnuts into frosting.

NOTE: The recipe has been updated to reflect a larger quantity so that layers can be bigger. We have tested it several times and find this recipe works better when feeding a crowd. Of course, for a smaller cake you could halve the recipe and bake it in smaller pans, or in one pan and slice that layer into two layer for a more thin cake.

Banana Nut Cake with Cream Cheese Frosting
Butter, for greasing pans
3 cups all-purpose flour, plus more for pans
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs, beaten
3/4 cup veggie oil
4 large ripe bananas, mashed
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
1/2 c sour cream (as suggested by reviewers)

1 (8-ounce) package cream cheese, at room temperature
1/2 cup butter (1 stick), at room temperature
1 pound confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped pecans
(or this one)

Cook's Note: This recipe is not formulated for a wedding cake, but for a normal size everyone can use. Increase as needed if you are making tiered or extra large cakes.

Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350 degrees F.

In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs, oil, banana, sour cream and vanilla to another bowl and mix the wet ingredients separately. Add the wet ingredients to the dry and stir just until the dry ingredients are moistened; do not beat. Mix in nuts.

Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

And of course I'm thinking up ways to de-Dean this recipe and healthify it a bit, but you know, sometimes you've just gotta go for it. We'll see. Reviewers complain that the cake isn't fluffy enough and is more like a dense bread - they suggest adding another egg or more water. . . can you imagine a banana cake with ganache frosting? Nom.

Banana Almond Cake with Salted Caramel Frosting
(yes, I just said that) Please do visit the blog, Savour Fare, as it offers up some fab photos and tips. Like this one!:
Now listen closely, because I am going to tell you the secret to baking a good cake: Beat the hell out of it before you add the flour, and beat it as little as possible afterwards. When you’re creaming butter and sugar, beat it until the mixture is not just combined, but fluffy, and nearly pure white. Add the eggs one at a time, beating between each addition, and then beating some more. Once you add the dry ingredients, just stir until barely combined. What you don’t want to happen in cake is the development of gluten. Line the bottom of the pan with parchment cut to size, and spray with Baker’s Joy, and your cake will release perfectly.

1) Freeze your cake layers before you start decorating.
2) Split the layers with a serrated knife, and while you’re at it, cut off the domed top of the layer.
3) If you’re planning on decorating a lot of cakes, invest in a turntable. They’re not very expensive and make the process easier.
4) Secure your bottom layer to a surface (a small cake can be transferred from the decorating surface with a spatula, but for a larger cake you might want to build it on a cardboard round), then spread filling on each layer and stack, checking to make sure it remains level.
5) Don’t skimp on the frosting. There’s no sense in making a delicious cake and using frosting from a can. You can tell. Powdered sugar will do in a pinch, but the best buttercreams are sugar syrup based (and this particular buttercream, which is made with whipped caramel, might be the best thing you’ve ever tasted)
5) Start with a thin layer of frosting on the outside of your cake (called a crumb coat), chill, then add additional frosting.
6) If the cake is primarily for looks, have a thick layer of frosting — it will hide more imperfections. If you’re willing to embrace some imperfections, aim for a thinner coat of frosting so the sweetness doesn’t overpower the cake.

Almond Banana Cake with Salted Butter Caramel Frosting and Chocolate Icing

Cake and Frosting from The Wedding Cake Book by Dede Wilson, Icing from thepioneerwoman.com

For the cake
3/4 c. banana puree (2 sm bananas)
1/4 c. buttermilk
1 c. + 2 T flour
3/4 tsp baking powder
1/4 tsp baking soda
2 oz butter
2/3 c. sugar
1/2 tsp vanilla
1/4 tsp almond extract
1 egg
1 oz. almond flour

Preheat oven to 350 degrees

Cream butter and sugar until fluffy. Add extracts and egg and beat until thoroughly combined. Combine buttermilk and banana in one bowl and dry ingredients in another, and add them in alternate batches to the butter sugar mixture. Bake at 350 degrees for 30-40 minutes or until a cake tester shows its done.

Salted Butter Caramel Buttercream (8 cups)
Ordinarily, buttercream frosting is the one time I would tell you to use unsalted butter, but with this caramel flavor, salted butter adds the perfect note of salt.
4 c. heavy cream
4 c. sugar
2 c. water
1 lb salted butter

Combine sugar and water, heat until amber, following directions for caramel in the hazelnut praline paste recipe. Immediately add the cream. Cool 10 minutes, put in mixer bowl and cool until firm (but not ice cold). Whip with an electric mixer with balloon whisk attachment until the caramel is fluffy, add butter 2 T at a time and whip until butter is incorporated. Use before chilling.

For the icing:
7 T butter
2 heaping T cocoa powder
3 T milk
1/2 tsp vanilla
8 oz. powdered sugar

In a small saucepan, melt the butter, add the cocoa powder. Allow to bubble for 30 seconds, turn off the heat, then add the milk, vanilla and powdered sugar. Stir until combined, let cool slightly, and pour over frosted and chilled cake.

Sweet Potato Layer Cake with Orange Cream Cheese Frosting
Cake
2 pounds tan-skinned sweet potatoes (about 3 medium)
3 cups cake flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup vegetable oil
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
2/3 cup plus 1/4 cup chopped walnuts, toasted
2/3 cup plus 1/4 cup dried cranberries

Frosting
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
31/4 cups powdered sugar, sifted
2 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon vanilla extract
1/4 cup sliced candied orange peel
3 tablespoons sugar

For cake:
Preheat oven to 400°F. Pierce potatoes with fork; place on small baking sheet. Roast potatoes until soft, about 1 hour. Cool, peel, and mash potatoes. Measure 2 cups mashed potatoes; cool to lukewarm (reserve any remaining potatoes for another use). Reduce oven temperature to 350°F.

Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line pans with parchment. Sift flour and next 6 ingredients into medium bowl. Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth. Whisk in eggs 1 at a time, then mashed sweet potatoes. Whisk in flour mixture in 3 additions. Stir in 2/3 cup walnuts and 2/3 cup cranberries. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pans on racks.

For frosting:
Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in powdered sugar, scraping down bowl often. Beat in orange juice concentrate and vanilla.

Cut around pan sides; turn out cakes. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Combine orange peel, 3 tablespoons sugar, remaining 1/4 cup walnuts, and 1/4 cup cranberries in small bowl. Stir to coat with sugar. Transfer to sieve; sift off excess sugar. Sprinkle fruit and nut mixture decoratively atop cake. Chill until frosting sets, at least 2 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.)

Finally, they rave about this one; but I just don't know. . .
Oh, one more thing. Holla!

Kill me, kill me now

I'm posting a Sandra Lee inspired recipe. But come on, we've all seen something using similar flavors so can we really give her credit? Plus, I'm not posting it exactly as is; I'm posting it as I'd make it. I still feel a little nauseous, but hey, credit where credit is due, and I was indeed watching her show and thinking, "yum." If you are unfamiliar with Sandra and her work, a quick web search will give you the actual scoop, and then if you scroll down, the mountains and mountains of angry, hateful, vitriolic websites and parodies dedicated to her. It's her own fault, really. Really.
And while I'm here talking about this one; I'll share a recipe that a friend of a friend made for a recent party:
Little crostinis
goat cheese
sliced dried figs
white truffle oil
Top the crostinis with goat cheese, a slice of dried fig and drizzle with truffle oil. Die and go to heaven.

Fig & Prosciutto Crostata
1 pre-made pie crust
4 ounces cream cheese, softened (OR! 2 oz cream, 2 oz goat; OR! add some blue cheese crumbles on top of the fig preserves)
1/2 (10-ounce) jar fig preserves
1 (3-ounce) package prosciutto, cut into 1/2-inch strips
arugula
1 egg
1 tablespoon water

Preheat oven to 425 degrees F.

Place the pie crust onto a baking sheet. Spread the cheese over the crust leaving a 1-inch border. Top with fig preserves (and sprinkle with blue cheese crumbles if using). Fold border over fig spread and top with prosciutto strips.

Lightly beat egg with 1 tablespoon of water. Use a pastry brush to brush edge of crust with egg wash. Bake in oven for 15 to 18 minutes or until crust is golden brown. Let cool 5 minutes before serving. Serve topped with arugula (simply dressed with olive oil, a squeeze of lemon, salt and pepper) if you dig it (which I do).

This is similar to another party snack I like to make using premade pizza crust (or even pita), smeared with goat cheese and then topped with caramelized onions and shallots with the little arugula salad on top. Yum.

Filet Mignon with Balsamic Syrup and Goat Cheese

Man I love coming over to my dad and stepmother's house for dinner. Not only do I get fed a kick ass dinner (tonight was grilled chicken with roasted nectarines and buerre blanc), but I even go home with new delicious recipes to try. How on God's green earth I ever missed this one I don't even know. This can easily be made SB by subbing out Splenda for the sugar, and hell, maybe this is another one where you can skip it altogether (cooking balsamic down tends to make it really sweet); you can also use lowfat goat cheese, though it's such a small amount that it wouldn't be the end of the world if you used regular. Unless you use the amount I typically use. Then it's bad no matter what.

Filet Mignon with Balsamic Syrup and Goat Cheese
1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese

Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.

Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.

Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

Sauce on toast

I don't know what I was more into last night - the discovery of an Earthlike planet orbiting a neighboring star on "Search for Second Earth" on the Science Channel (I've never tried to hide my geekiness), or the toast I was eating.
I had made my standard onion/tomato pasta (with the addition of some of the Pinot I was drinking to help saucify things, minus any cheese or basil because I didn't have them) a couple of nights ago and had some leftovers. The leftovers consisted of about 7 noodles and a whole heap of tomatoes and onions and yum. Because I worship at the altar of SF Sourdough, I just about always have some around. I toasted up a piece and heated the oven to 450 because I'm impatient. I smeared the onion/tomato mix onto the toast and covered it with crumbled goat cheese and popped it in the oven for a few to warm and melt the cheese.
Seriously you guys, I think I'm just going to eat this for dinner every night now. It was tangy, sweet, salty, savory, a little bit spicy, creamy and crunchy all at once. It was a very simple, happy discovery; you know, like finding a planet that looks like it could potentially support life but with way less math and stuff.

Fried Zucchini Blossoms

Is it zucchini blossom season yet?! Ever since I had my first zucchini blossom at Delfina I've lusted over these. Theirs were stuffed with ricotta, but come on, how can you not use goat cheese? Luckily Giada is with me. Now I just have to figure out where the hell to get them - the ones at the farmer's market have been weensy and few and far between.

Fried Cheese-Stuffed Zucchini Blossoms
1 cup all-purpose flour
1 cup sparkling water
3/4 teaspoon kosher salt, plus extra for seasoning
1/3 cup (2 ounces) goat cheese, at room temperature
2 tablespoons (1 ounce) cream cheese, at room temperature
2 teaspoons heavy cream
1 tablespoon chopped fresh basil leaves
1 green onion, finely chopped
Freshly ground black pepper
8 zucchini blossoms* see Cook's Note
Vegetable oil, for frying

Cook's Note: Zucchini blossoms can be found at farmer's markets and specialty grocery stores. As an alternative, try using baby bell peppers. Cut off the tops and remove the seeds. Fill with the cheese mixture and dip the cut end in flour before dipping in the batter.
SJE's Note: Also, I hear the male blossoms are the way to go.

In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.

In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.

Season with salt and serve with your favorite marinara sauce or vinaigrette.

Stuffed Portobello Mushrooms

I'm beginning to sound like a broken record. It seems I get all my recipe from three places, All Recipes, Food Network (and their website), and Cook's Illustrated/America's Test Kitchen.
This is no exception. For Thanksgiving, I was in charge of an appetizer. I've done stuffed mushrooms before, and the version printed in Number 95 looked delish. Fine it's been a long time since I've done stuffed mushrooms, but come on, they're mushrooms, with stuffing. I learned some tough lessons though by not following directions exactly. Learn with me people. . . .

Stuffed Portobello Mushrooms with Spinach and Goat Cheese
(the filling can be made in advance and kept in the fridge; just reheat it before stuffing the mushrooms)

10 small portobello mushrooms - Remove stems and chop. Also chop up two of the 10 mushrooms, so you're left with 8 to stuff and about 3 c of chopped mushrooms.
4 tbsp olive oil
salt
2 6 oz bags of baby spinach
bread for bread crumbs - I used some stale sourdough baguette I had around; use whatever you have (although the recipe calls for two slices of white sandwich bread, torn into quarters if you must know; you just want to end up with 1 1/2 c)
1-2 tbsp unsalted butter
2 medium onions, finely diced (approx 2 cups)
4 medium sized cloves of garlic (squish through a garlic press)
1/2 c dry sherry (I used Dry Sack)
2 tbsp chopped fresh thyme
4-5 oz goat cheese, crumbled
1/4 c ff half and half (recipe calls for heavy cream)
1 c walnuts, toasted (I used the Diamond walnuts that came already chopped to save myself some work)
2 tsp lemon juice
ground black pepper

And now for the million steps. . . * cracks knuckles before proceeding *
Place spinach and 2 tbsp of water in a microwave safe bowl with a cover and nuke for 3 minutes (I had to do this in two batches, and just divided the water). Spinach should be wilted and half of what it was before. Keep covered for a minute before moving spinach to a colander. Once I had nuked both batches, I let the spinach sit in the colander to drain and cool off while I did the rest. If you're impatient, use the back of a spoon or spatula to smoosh excess liquid out of the spinach. If you're patient and the spinach cools off, you can squeeze it by hand. You really want to get as much liquid out as possible. Roughly chop, smoosh or squeeze again, and set aside.
Pulse bread in food processor until coarsely ground.
Heat 1 tbsp oil (and 1 tbsp of butter if you'd like; I just used some butter flavored Pam to impart a buttery flavor to my oil) over medium high until warm. Add bread crumbs, 1/4 tsp salt and cook, stirring frequently until lightly browned, 5-8 minutes. Transfer to a bowl and wipe out skillet with a paper towel.
Add remaining tbsp oil back to pan and head over medium high until smoking. Add mushrooms to pan and let sit without stirring for 2 minutes. Continue cooking, stirring occasionally until lightly browned, 4-6 minutes. Transfer to a bowl.
Add 1 tbsp butter and onions to skillet (I probably could've gotten away with more Pam here, but decided to go for the real deal) along with the onions. Cook 5-6 minutes until onions are light brown. Add garlic and cook til fragrant, only 30 seconds or so. Stir in sherry and cook til almost no liquid remains, just a couple of minutes. Reduce heat to low and stir in the mushrooms, spinach, thyme, goat cheese, half and half (or cream), and walnuts. Cook until cheese is melted and veggies are well coated. Remove from heat and stir in the lemon juice and salt and pepper to taste.

As for the mushrooms, preheat oven to 400; preheat baking sheet on center rake as well. Using a sharp knife, cut a crosshatch of shallow slits (about 1/4 inch deep) onto the top of the mushroom (not the gill side) about 1/2 inch apart.
Brush both sides of caps with remaining 2 tbsp olive oil and sprinkle with salt. Place mushrooms, gill side up onto preheated baking sheet. Roast until mushies have released some of their juices and have begun to brown around the edges, 10 minutes or so. Flip over and roast for another 10 minutes until juices have evaporated and caps are golden brown. Mine remained soggy and messy the entire time which was unfortunate. Remove mushies and preheat the broiler.

If you made the filling in advance, now is the time to reheat it. It doesn't have to be piping hot, but it should certainly be warm. Fill caps, top with bread crumbs and broil for a few minutes. Do NOT walk away from the oven at this point! Just hang out and watch to make sure you don't burn the tops. Serve immediately.

Again, be sure to get the small ones if you're doing this as an appetizer; if you get the big ones you'll end up with a big delicious flaccid mess. Look for the ones that are 4 inches across or so. If you use the large ones, these will still work as a knife and fork vegetarian meal, but not so much as an app. They're awesome so I highly recommend you make them.

Speaking of gratin. . .

I remembered that I bookmarked this one long ago and have yet to try it out, even though I drool every time I go anywhere near it. Why? Goat cheese, that's why. Did you even question it?

Cauliflower-Goat Cheese Gratin

Prep Time: 15 min

Inactive Prep Time: 10 min

Cook Time: 30 min

Serves: 6 servings

1 head cauliflower, cut into florets
2 cups heavy cream
1/2 pound Monterey Jack cheese, coarsely grated
2 cups grated Parmesan
6 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper

Preheat oven to 400 degrees F.

Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.

Cook's Note: Recipe can be doubled and made in a roasting pan.

Blogger's Note: * wonder if it can be quadrupled. . . *

Thanks Bobby Flay!