miscellaneous

Movin’ on up!

Hello all,

I have moved to a dedicated site at http://inthiskitchen.com . There is a slight name change due to the fact that I couldn’t get my old website name – in this kitchen is the new site. Enjoy!

 

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sundried tomato stuffed mushrooms

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I used to shy away from sundried tomatoes. My aversion to them began when I ordered a sundried tomato pizza at an Italian restaurant and got a pizza *covered* in the things, which were so strong and flavorful that they overpowered the entire pizza.

Since then I’ve come to love them, as long as they are in small quantities and used as a highlighted flavor rather than the main one. These stuffed mushrooms are the perfect place for them.

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Technically, these are meant to be hors d’oeuvres, but we ate them just as dinner. I imagine they’d be really great as a side to steak or grilled chicken.

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Sundried Tomato Stuffed Mushrooms

From Smitten Kitchen

1/2 ounce dried tomatoes (about 5, not packed in oil)
2 tablespoons olive oil
18 white mushrooms, stems pulled out and chopped fine and caps reserved
1/2 cup finely chopped shallots
2 garlic cloves, minced
1/3 cup fine dry bread crumbs
1 large egg yolk, beaten lightly
1/4 cup fresh parsley leaves, washed well, spun dry, and minced
1/2 teaspoon dried basil, crumbled
2 tablespoons freshly grated Parmesan

Preheat oven to 400°F.

In a small bowl soak tomatoes in hot water to cover 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine.

Lay mushroom caps, stems removed, face down on baking sheet either lightly sprayed with cooking spray or parchment paper. Bake them approximately 10 minutes, or until their liquid puddles underneath. Remove from the oven. Carefully pour off liquid that has gathered in the bottom of the pan, and then again, carefully, turn mushroom caps over so they are ready to be filled.

In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems, shallots and garlic, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt and pepper to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish, or the same parchment-lined pan you’ve roasted your mushrooms in. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.

Makes 18 hors d’oeuvres.

red velvet cake sucks

I hate red velvet cake. It is just chocolate cake with red food coloring. Really. That’s it. I don’t understand the entire world’s excitement over it, especially when some recipes call for two entire bottles of red food coloring for one cake. Why bother?

Some people say that they prefer the rich cream cheese frosting. Ok, got it – so just make a chocolate cake with cream cheese frosting. There is also the acidic component of the cake that often comes in the form of buttermilk, which I understand can be delicious. But I feel that the cake would be just as wonderful without the fake red color. It reminds me of years ago when ketchup companies tried to make purple and green varieties of ketchup. Not for me.

red velvet cake

I’d rather have my chocolate cake without any Red 40.