Ahhhh, old man Winter. You are so harshing my mellow! However not to be completely outdone by cold and ice this past weekend, the gentleman and I decided to have a little fun in the kitchen. Making good on my promise to to be more adventurous on the fungi front, I bought a box of mushrooms at the market on sunday. And the gentleman turned it into wild mushroom risotto. Divine! We served it up with a salad of delicate Boston lettuce and fresh Texas grapefruit, dressed with a simple vinaigrette. Then paired it with a good Italian Pinot Grigio. Yummmmm.Some other culinary inspiration:
* a rosé in winter (yes!)
* beets and blood orange
* and tomato jam from The Blue Chair Jam Cookbook (this is what I am going to do with next summer's tomato harvest)
And before I forget, Chris Storb's wonderful blog about Mount Pleasant has moved here!
From my igloo to yours ~ cheers!
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6 comments:
Oh, how fun. Making the best of the cold weather. Do you know what kinds of mushrooms were in your box?
Because you like spice, here's my latest winter obsession: baked cake doughnuts. Recipe here: http://allrecipes.com//Recipe/baked-doughnuts/Detail.aspx To this I add: 2 t. vanilla and 1 t. ginger. I am also very fond of Penzeys Vietnamese cinnamon which I use with sugar to sprinkle the little warm darlings. I bought 2 donut pans (the recipe makes 12). And presto-chango, you have dessert or breakfast (they keep rather well, I think. My husband keep eating them before I have a true sense of that.) Haven't tried but I JUST KNOW these warm would be ravishing with a ginger-cinnamon ice cream. Stay warm!
my favorite -mushroom risotto!
And I just have to say -rose is for YEAR ROUND. It's my favorite wine after all -i had some last night (ok ok, i killed the entire bottle off watching the tudors on netflix -embaressing on both fronts!)
I've been so concerned about you (visualizing you trapped in a snowbank or something) so I'm glad to know you're both making the best of it. Sounds like Stefan is, too :)
G ~ I am ashamed to say I do not know my mushrooms. If you can determine from the photo, you have your answer! Otherwise, we'll have to ask the gentleman. . .
hbd ~ your recipe is like a beacon of warm sugary light on a grey day! I wonder if these would work in my mini-Bundt pans? I received not one, but TWO boxes of Penzey's spices for Christmas last year, and admit I have yet to try the cinnamon. Though I can vouch for the cracked Spanish rosemary and rubbed sage.
Stefan ~ I think we'll have to have you over for wild mushroom risotto. And a bottle of rosé (there's one chilling in the fridge as I write).
Courtney ~ you are so sweet. Have not felt much like blogging this past week. But admit that the risotto pulled me out of the doldrums. xo
I think the mini bundt would be great. These don't have yeast, but remind me a bit of baba ah rhums. By not having the "hole" in the cake, better to hold ice cream, no? Just hit the pans with a little Pam. Even with the nonstick surfaces they need a little help to release evenly. Oh, I use yogurt instead of buttermilk...makes a softer crumb I think. Let me know if you spice up your weekend!
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