DDD #88 – Garlic Roasted “Simon & Garfunkel” Mushrooms with Mixed Herbs – Parsley, Sage, Rosemary & Thyme

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Click the image above to watch the video.

I love mushrooms.  This dish is very simple and could be tossed with pasta or dropped onto a pizza or crostini or over potatoes.  I used all button mushrooms but any variety or combination of various mushrooms would be lovely.  Mushrooms shrink a lot when they are cooked so you should probably make more than you think you need.

Garlic Roasted “Simon & Garfunkel” Mushrooms with Mixed Herbs – Parsley, Sage, Rosemary & Thyme

INGREDIENTS

2 lbs mushrooms – sliced

Olive oil

2+ garlic cloves – sliced

1-2 TBS each: thyme, sage, rosemary

Fresh chopped parsley as garnish

(If you are feeling fancy, drizzle some nice balsamic on them – or a bit of truffle oil)

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DIRECTIONS

Heat the oven to 350 degrees.

Toss the mushrooms with a drizzle of olive oil, the garlic, sage, rosemary & thyme.

Cook for about 45 minutes – stirring once.  Season with S&P & garnish with parsley.  If using balsamic or truffle oil – get on that & then eat this yummy guys!

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Easy Roasted Sunchokes (Jerusalem Artichokes) with Herbs

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I had never seen or heard of sunchokes until my Farm Fresh to You veggie delivery offered them.   Intrigued – I ordered some.  They look like ginger but – when you cut them – the texture inside is more like a water chestnut or a radish.  Online – a bit of research revealed that people spoke of how wonderful these things are roasted because they get crispy on the outside but really soft & creamy on the inside.  So – I commenced to roasting them.

While they cooked, I did some more research and happened upon a blog post where the blogger claimed that – after eating roasted sunchokes – she was struck with a 24-hour bout of explosive diarrhea.  Her husband was ill for 12 hours.  So – I added a few key words to my sunchoke searches & it because clear that LOTS of people get horrible digestive & tummy issues after eating these things.  Apparently – they are unaffectionately nicknamed “fartichokes.”  Someone went so far as to say it was “irresponsible” for restaurants to serve them.  Jeez.  I looked at my oven warily as I toyed with the idea of just throwing the sunchokes I had directly into the trash.  But – 45 or so minutes later – they came out of the oven looking all golden & delicious – I could not resist trying one.  It was definitely softer & creamier inside than a potato would have been – and the subtle flavor it had definitely resembled the taste of an artichoke heart – but with a hint of sweetness.  I read somewhere someone saying these taste a lot like Terra chips – but I just got artichoke with sugar.   Of course, I immediately imagined my stomach rumbling in objection – but that was just paranoia.  I ate two or three more bites before I decided the sweetness was unpleasant & determined I had ample reason to throw the rest away – which I did.

So – between the flavor being off & the risk of an explosive shit storm – I don’t think I am endorsing these guys.  Attempt at your own risk!

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Easy Roasted Sunchokes (Jerusalem Artichokes) with Herbs

INGREDIENTS

Sunchokes – washed & cut into bite-sized pieces

Olive oil

Fresh thyme

Dry rosemary

S&P

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DIRECTIONS

Heat the oven to 400 degrees.

Toss the sunchokes in a bit of olive oil & stir in a few tablespoons of fresh herbs.  Season with S&P.

Roast for 40-60 minutes or until they are soft & golden.

Eat at your own risk!  🙂

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DDD #88 – Garlic Roasted “Simon & Garfunkel” Mushrooms with Mixed Herbs – Parsley, Sage, Rosemary & Thyme

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I love mushrooms.  This dish is very simple and could be tossed with pasta or dropped onto a pizza or even served on top of a piece of meat.  I used all button mushrooms but any variety or combination of various mushrooms would be lovely.  Mushrooms shrink a lot when they are cooked so you should probably make more than you think you need.

Garlic Roasted “Simon & Garfunkel” Mushrooms with Mixed Herbs – Parsley, Sage, Rosemary & Thyme

INGREDIENTS

2 lbs mushrooms – sliced

Olive oil

2+ garlic cloves – sliced

1-2 TBS each: thyme, sage, rosemary

Fresh chopped parsley as garnish

(If you are feeling fancy, drizzle some nice balsamic on them – or a bit of truffle oil)

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DIRECTIONS

Heat the oven to 350 degrees.

Toss the mushrooms with a drizzle of olive oil, the garlic, sage, rosemary & thyme.

Cook for about 45 minutes – stirring once.  Season with S&P & garnish with parsley.  If using balsamic or truffle oil – get on that & then eat this yummy guys!

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Roasted Rosemary Potatoes & Heirloom Carrots and a 90210 U4EA Podcast!!

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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So – I did a live-on-stage podcast about the 90210 episode U4EA.  It was really fun & I think it is pretty funny.  If you are unfamiliar with the episode – you can watch it here: (http://www.hulu.com/watch/802321#i0,p9,s2,d0) OR YOUTUBE (https://www.youtube.com/watch?v=U3AOH8HLFLw).

And HERE is a link to the actual podcast.   It is on i-tunes, too.

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These are not anything new but they really are delicious.  I used some leftover red onion that I had from my Easy Vegan Meatloaf – seen above.  I do not recommend that you do this as it just burned into charred blackness.  These come out crispy on the outside & creamy on the inside & are quite irresistible.  You will likely burn your mouth as you impatiently shove them in your face straight from the oven.

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Roasted Rosemary Potatoes & Heirloom Carrots

Serves 2 very well as a side

INGREDIENTS

5-6 red potatoes – cut into bite-sized pieces

5-6 heirloom (or regular) carrots – cut into bite-sized pieces

2 TBS fresh rosemary – chopped

olive oil

S&P

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DIRECTIONS

Heat the oven to 425 degrees.

Toss the potatoes & carrots with a drizzle of olive & the rosemary and S&P.  Be sure everything is evenly coated.  Roast – turning every 15 minutes – for about 45-60 minutes – or until the potatoes are golden & crispy.

Serve!

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Potato Pizza with Rosemary & Garlic Thyme Beurre Blanc and a BONUS – Crispy Baked Potato Chips!!

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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OK – so – I will post my accidental first homemade chip recipe.  I was roasting some thin-sliced potatoes for my potato pizza & accidentally overcooked them.  WAY to crunchy for a pizza but amazing just on their own.

Homemade Crispy Salt & pepper Baked Potato Chips

1 medium potato makes one serving of chips

INGREDIENTS

Potatoes – sliced about 1/8 inch thick

Olive Oil

S&P

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DIRECTIONS

Heat the oven to 350 degrees.

Cut the potatoes about 1/8 inch thick.  Toss with just enough olive oil to coat & some S&P.  Lay them on a silicone mat or parchment paper in a single layer – no overlapping.

Bake for about 25-35 minutes – depending on the thickness of the chips & the variety of potato you used.

They are done when they look about like this & are crispy as they are supposed to be.  They are ready right out of the oven.

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Potato Pizza with Rosemary & Garlic Thyme Beurre Blanc

INGREDIENTS

Pizza dough (I use this HERE)

Grated mozzarella (or vegan alternative) – I used about 1 cup

Olive oil

1 potato – washed & sliced 1/8 inch thick

Fresh rosemary

4 TBS butter (or vegan alternative)

1-2 shallots – minced (I used about 1/4 of a small red onion)

4 garlic cloves – minced

Fresh thyme

1/4 cup white wine

1 TBS fresh lemon juice (never use that chemical stuff they sell jarred or in that plastic lemon)

1 vegetable bouillon cube

S&P

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DIRECTIONS

Heat the oven to 350 degrees.

Cut the potatoes about 1/8 inch thick.  Toss with just enough olive oil to coat & some S&P.  Lay them on a silicone mat or parchment paper in a single layer – no overlapping.

Bake for about 20 minutes – or until they are soft & JUST beginning to brown a bit – maybe a tad browner than I let mine get (as I was spooked my the chip mishap – despite the happy ending).  Remove from heat & set aside.

Increase oven heat to 500 degrees (or the highest temperature it goes to).

In a stock pot, melt ONE TBS of the butter over medium heat & add the shallot (or onion), garlic & thyme.  Stir & let it cook until it begins to brown.  Add the white wine, bouillon cube & lemon juice.  Let it reduce a bit & get thick.  Then – add the remaining 3 TBS butter – one at a time – & whisk them in.  Set the beurre blanc aside.

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Assemble the pizza!

Grease a cooking sheet or use parchment paper.

Roll out the dough & put it on the cooking sheet.  Pierce the dough here & there to avoid it bubbling up too much.

Layer with the beurre blanc, then cheese, potato slices & some rosemary.

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Bake this for about 10-12 minutes or until the crust is crisp & golden & the cheese is melted.

Slice it up & rejoice in this garlicky goodness!

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Fig, Fennel, Blackberry & Goat Cheese Pizza

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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If you live even remotely near Glendale, California – you simply MUST check out Super King – the grocery store near there on San Fernando Road by the 2 freeway.  It is so friggin’ CHEAP to buy produce there AND they have lots of unusual seasonal items like squash blossoms & sour grapes & grape leaves etc.  I bought kale there this week – 3 for .99 cents.  Kale costs $2.50 a bunch at my local Gelson’s.

Anyway – on my last trip to Super King – I got a litle container of blackberries for about .79 cents and I bought a container of green figs.  I wasn’t sure what I would do with either (as I find blackberries always to be disappointingly sour and I have never purchased a fig before) but they were practically free & offered new culinary avenues to explore.  As it turned but, I didn’t explore very far – in that – I just made another pizza but it was a delicious & uniquely flavored pizza with a lot going on.  As it turned out, I again found all but a few of the blackberries to be sour & I found myself picking them off of this pizza as I ate it.  And I did eat it.  ALL of it.  But not the blackberries.  So – if you make this pizza – be sure to use very ripe berries or eighty-six them entirely.  They add a pretty color but there are so many other flavors vying for attention here – you won’t miss the berries.

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Fig, Fennel, Blackberry & Goat Cheese Pizza

INGREDIENTS

(I won’t list quantities here because that is a matter of taste)

Pizza dough of choice (mine is HERE)

1 fennel bulb – shaved very thinly

Blackberries

Goat cheese

Walnuts – crushed a bit

Figs – cut thin

Honey

Fresh rosemary – chopped finely

olive oil

S&P to taste

Crushed red pepper (optional)

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DIRECTIONS

Heat your oven to 450-500 degrees & be sure it reaches temperature before putting your pizza in there.

Roll out your dough & put it on the cooking sheet.  Brush some olive oil on there & maybe lightly salt it.  (I went a little heavy with the olive oil.  Oops!)

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Set the walnuts aside for now.  Then, simply layer the fennel & some rosemary & figs & berries & goat cheese & on your crust.  Top with more rosemary.

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Bake the pizza for 12-18 minutes or until the crust is browned & the cheese melted a bit.   When you think the pizza is about 3 minutes from being done – add the walnuts.  Finish baking.

When the pizza is done – drizzle all over with honey.

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Slice it up & eat it.  I added some crushed red pepper because that is how I roll.  Enjoy!

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Vegan Puree of Celery Root Soup with Jalapeno & Caramelized Balsamic Pears

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This is a VERY easy soup to make.  The caramelized balsamic pears REALLY make it, too, so do not skip them.  They come together very fast & will impress your neighbors immensely.

I drizzled a little olive oil on this soup – which isn’t necessary but it looks pretty & gave me a chance to try my Rosemary & Crushed Red Pepper Infused Olive Oil.

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I must say, the oil has been brewing since June 6th & is still only VERY subtly infused.  Maybe I should muddle the herbs & spices a bit?  I don’t know.  I will experiment.

But this soup!  Healthy & delicious!  This makes quite a lot of soup so be prepared for leftovers. These sorts of soups age well in the fridge over a day or two – but they often need a bit of water added in the reheating, sometimes quite a lot.  So – don’t be afraid to add as much water as you need to get it to your desired consistency.

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Vegan Puree of Celery Root Soup with Jalapeno & Caramelized Balsamic Pears

INGREDIENTS

1 TBS + 1 tsp olive oil

1 small onion – chopped

4 celery stalks – chopped & then divided into two portions

1 leek – sliced (white part only)

2 garlic cloves – chopped

3 celery root (about baseball size) – peeled WELL (get all that rough brown & hair off!) & diced

2 medium potatoes – cubed

2 jalapenos – seeded & chopped

4 Bosc pears – peeled & seeded

7 cups vegetable stock

S&P to taste

4 TBS honey

2-4 large rosemary sprigs (more for garnish – if you like)

2 TBS quality balsamic vinegar

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DIRECTIONS

Heat the honey in a saute pan over med-high heat.  When bubbly, add TWO (reserving the other two) of the pears & the rosemary sprigs to the honey and, stirring constantly, cook until the honey is almost cooked off & the pears are soft & beginning to brown.

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Add the balsamic & cook for another minute or two – being very careful not to burn the glaze.   Carefully (that glaze will burn you!) transfer to a bowl & set aside.  Soak your pan immediately.  That honey-balsamic glaze is HOT & will become like cement fast.

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If you like a 100% pureed soup – skip this step.  I like a little bit of something in there to chew.  Heat 1 tsp olive oil & saute HALF the sliced celery stalks to the oil & saute until soft – without browning.  Maybe 2-3 minutes.  Drain on paper towels & set aside.

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Be sure you have removed all the brown & coarse, hairy bits from the celery root.  Otherwise, you will be spitting what feels like hairballs into your napkin later.  Not fun.  Or pretty.

Heat the olive oil in a large stock pot over medium heat.  Add the jalapenos, onion, the remaining half of the sliced celery (or ALL of it – if you are skipping the step above) & the leek.  Saute until soft but not browned.  Add the garlic for a few seconds then add the potato, celery root, the remaining two pears & all the stock.  Bring to a rapid boil then reduce heat & simmer about twenty-thirty minutes or until everything is very tender.

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When the vegetables are tender either use a blender (immersion or otherwise) or a food processor to puree the soup until it is very smooth.  Add more water if it is too thick for your taste.  If you sauteed the 2 celery stalks, add those to the puree now.  Add S&P to taste.

When ready to serve, discard the rosemary from the pears, heat the puree & then pour some into bowls & top with about 1 TBS of the caramelized balsamic pears & maybe a sprig of fresh rosemary.   Drizzle with olive oil (infused, if you have it) & add some fresh cracked pepper & go to town!

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