The first time I made stuffed mushrooms they were filled with bacon and cream cheese.
That was the way I made them the 2nd through gazillionth time, too.
Why mess with a good thing, right?
Well, when one moves to a place that doesn’t have cream cheese (when I first moved) and the bacon is… meh, one starts to get … Continue reading.....
When one has one’s own garden one can grow a variety of interesting produce.
When one plants more than one can eat during the summer one can fill the freezer with home-grown, organic vegetables to use all winter.
And then one can end up with some rather strange bits.
Everyone loves sliced heirloom tomatoes – yellow and orange and white … Continue reading.....
My preferred mushroom for stuffing is the brown cremini. I think it has more flavor than the white button mushrooms.
For other dishes I take advantage of all the wonderful field and forest mushrooms available this time of year (see below), but one needs a nice ‘cap’ for stuffing.
Total time: 30 minutes
Ingredients:
Gnocchi, boiled first, then fried, gets a wonderful, crunchy exterior and a light-as-a-feather interior. Here they are finished with a savory mushroom sauce.
Preparation and cooking time: 25 minutes
Ingredients:
It's been a quiet week in Lake Wobegone…..
Okay, so I wasn't in Lake Wobegone – but I was close.
After three wonderful days in Paris, where we spent our time walking where-ever our feet led us and eating wonderful food, I went on to Minnesota and Wisconsin. I spent two weeks visiting family and friends and running around … Continue reading.....
I used to love this time of year.
I loved watching the leaves slowly turn from summer greens to brilliant reds, oranges and golds.
They don't really do that here.
I loved the cool crisp evenings with the bright harvest moon of October.
Here, the nights skip cool and go right to cold, rainy winter.
I loved getting out the … Continue reading.....
