Interruptions and Mushroom Crostini

MUSHROOM CROSTINI

My first quilting lesson was yesterday.

I spent 3 hours happily learning how to square the fabric:

and how to measure the fabric using the cutting board and special measuring thing and how to cut the fabric using a rotary cutter:

Anne demonstrating how to use the rotary cutter and special measuring thing..

And finally, how to sew the cut fabrics into strips, cut the strips and then sew the cut strips into the "Nine Patch" design I'll use to piece the quilt top together.

Sewn strips of fabric

Cutting the strips into 2 1/2 inch "patches"

Piecing the patches into a "Nine Patch"

Some of the completed "Nine Patches"

Anne taught me that the design components are endless! I came home and immediately set up my office with cutting board and sewing machine. Anne is a really good teacher and I had no trouble squaring the fabric, making the strips and then the patches. I spent the entire afternoon happily sewing away and before I knew it, I started hearing hungry rumblings from the kitchen area. The natives were getting restless. I couldn't believe so much time had passed!

Grr.. I hate to be interrupted when I'm in the flow - but everyone's gotta eat and cooking is my primary job, so I packed up for the night and headed down to my other "work room"

A quick check of the refrigerator and a gathering of ingredients later and I had dinner on the table in 20 minutes. If you are pressed for time and limiting your meat intake, try this simple dinner for a quick, yet satisfying bite.

Mushroom Crostini: (serves 4)

1 loaf french bread, cut on an angle into 4 to 6 inch 1/2 inch thick pieces (see photo)

4 cups mixed mushrooms (I used 1/2 portabella and 1/2 white button), sliced

2 tablespoons olive oil

2 tablespoons balsamic vinegar

4 ounces goat cheese

1 tablespoon herbs du provence

Preheat the broiler. Cut the bread and place on a cookie sheet. Broil until golden and toasted, turn and broil other side.

Cut bread on angle about 1/2 inch thick

Mix the goat cheese, a few grinds of black pepper and the herbs du provence together.

When the toasts come out of the oven, spread cheese evenly on the toasts. Set aside.

Heat olive oil in large saute pan over medium high heat, add mushrooms and saute until mushrooms begin to release their juices. Add balsamic vinegar and continue to saute until almost all liquid has evaporated.

When mushrooms are cooked through, top the cheese toasts and serve.

A Cook's Notes: I serve the crostini with a mixed green salad and a very cold bottle of Chardonnay. This meal cooks up and cleans up quickly, allowing you to get back to what you were doing before the hungry throngs demanded your attention.

It is supposed to start snowing tonight and continue well into Wednesday night with predicted accumulations of 12 inches or more. Woo-hoo, sounds like a slow cooker day with lots of uninterrupted sewing time.

Stay warm everyone.

A Lovely Lunch for One - Spaghetti Squash

I love spaghetti squash.

Sadly, no one else in my family does. 

If the rest of the people who live here DID like it, I would grow it by the bushel - that is how much I like it. 

"What's not to like?" I ask them. They always give me some vague, non-answer that can't even begin to explain their obvious lack of good taste. Humph. 

I've made it a hundred different ways for them - with sauce, just like spaghetti. 

With butter and salt and pepper - just like pasta.

With butter and parmesan cheese.

With meatballs.

With creamy cheese sauce.

Nothing - nada - zip. They won't eat it. 

Today, just for me, I made spaghetti squash with fresh herbs, tomatoes and feta cheese. 

When the aroma hits the air I'll have my revenge... as each and everyone one of my finicky eaters follow their noses to the kitchen I'll reveal the source of the smell and savor each and every mouthful... Let them eat cake. 

 

Sometimes a cook just has to please one person - themselves. 

Steamed Spaghetti Squash with herbs, tomatoes and feta cheese (serves 1)

1 small spaghetti squash, cut in half. Seeds removed.

One plum or a handful of grape tomatoes, sliced and diced. 

2 tablespoons fat free feta

2 tablespoons fresh herbs of choice

1 tablespoon balsamic vinegar

drizzle of extra virgin olive oil

Place spaghetti squash in microwavable casserole with 1 inch water. Wave for 10 to 15 minutes, covered. OR bake, cut side down on a greased cookie sheet in 375  degree oven for 45 minutes. (who has patience for that??)

With a fork, pull all of the fruit out of the shells of the squash. Season with salt and pepper. Drizzle with olive oil 

Combine sliced tomatoes, herbs, feta and vinegar. Stir to combine.

Top squash with tomato / cheese mixture. Enjoy. 

Sunshine [finally] and Roasted Vegetables

It has happened!

It has happened!

Going on about 3 1/2 minutes now...

THE SUN IS OUT!! THE SKY IS BLUE!

Holly Bear and I were out jogging in deep cloud cover and oppressive humidity this morning. Just before we left TBHITW said, "Looks like rain".. and I said, "What else is new?"

45 minutes (yes! 45 minutes!!!) later towards the end of our run, I looked up and OMG: Blue Sky - Sunshine! 

I turned the corner of the lane to our home, raced into the backyard and look what else happened:

The lillies in my pond are finally blooming and the fish are out of their fish cave.

Isn't it amazing how a little sunshine can brighten everything??

Roasted Vegetables with Tomatoes and Balsamic Dressing:

1 Eggplant

1 Zucchini

1 Yellow Squash

Or just one type or a combination of whatever you like, in the quantity you need.

Fresh herbs of choice, chopped fine (I use thyme, rosemary, parsley, basil) but use whatever you like and whatever you have - if you use basil, sprinkle on when finished roasting, not in the oven.

2 garlic cloves, slivered

1 ripe plum tomato, seeded and diced

Olive Oil

Salt and Pepper

1 tablespoon balsamic vinegar

Preheat oven to 400 degrees F.

Peel and slice, the long way, the squashes (about 1/2 inch thick)

Drizzle a rimmed cookie sheet with olive oil. Place the squash slices in single layer on sheet. Use two sheets if necessary. Drizzle with more olive oil (don't drown them, just a drizzle over the tops)

Sprinkle with salt and pepper, garlic slices and fresh herbs, reserving 1 tablespoon herbs. 

Place in hot oven for 10 minutes. 

After 10 minutes turn with spatula and drizzle with more oil if needed. Roast for 10 more minutes. 

While the veggies are roasting, dice the tomato. Toss in the rest of the herbs and stir in balsamic vinegar.

Remove veggies from oven. Place on platter, spoon tomato mixture over and serve hot or at room temperature. 

Lovely with simple grilled chicken or fish. 

Tuna Steaks with Roasted Cipolline Onions

I keep getting fooled by Mother Nature. This morning it was snow flurrying on Holly Bear and I at the dog park. Brr... Everyday I look out my kitchen window promising the grill we will get reacquainted only to be foiled by nature. 

Tonight I think I'll fight back with a little comfort food (for my spring cold) and a little bit of spring by grilling indoors. I adapted this recipe from an original by Giada De Laurentiis. (who I secretly hate because she weighs 1 1/2 pounds fully dressed).

Roasted Cipolline Onions:(chip-o-lean-ee)

1 pound cipolline onions- skins removed. (to easily remove skins, drop in boiling water for 2 to 3 minutes. cool. The skins will slip right off)

1/3 cup balsamic vinegar

2 teaspoons extra-virgin olive oil

Whisk it all together, coat onions, put in a small oven proof casserole and roast at 450 degrees for about 30 minutes(uncovered). You will know they are done when they are soft and the balsamic vinegar has reduced to a syrup stage. Salt & Pepper to taste.

Tuna Steaks: (enough for 4 people)

2 tuna steaks (about 1/2 pound each)

1/3 cup extra-virgin olive oil

3 T lemon juice (don't make me say it... FRESH SQUEEZED.. throw that bottle out)

2 teaspoons fresh thyme, chopped

1/2 teaspoon salt, few grinds fresh black pepper. 

Whisk everything together, place tuna steaks in marinade, turning to coat and let rest for about 5 minutes per side.

Now the comfort food part:

Polenta with wilted arugula (you could also use spinach or blanched asparagus tips)

2 cups chicken broth (low salt)

2 cups water

3/4 cup polenta (quick cooking)

1 clove minced garlic

1/2 cup parmesan cheese, finely grated

1/2 stick unsalted butter

1/4 cup heavy cream (I told you this was comfort food)

2 cups fresh arugula - rough chopped

Heat the broth and water to simmering. Slowing whisk in the polenta (your Italian grandmother will tell you that you have to stir in only one direction). Continue to cook until thick and smooth - about 3 to 5 minutes. Add the garlic. Stir. Add the cheese. Stir. Add the butter and cream and stir until butter is melted. Stir in the arugula. Season to taste with salt and pepper (easy on the salt - remember to taste because the cheese will add salt).

Back to the tuna:

Preheat your grill pan to medium high. Remove tuna steaks from marinade and grill about 3 minutes per side for medium. Cut the steaks in half. Plate - spoon the onions and balsamic sauce over. Pass the polenta. 

Take that Mother Nature.