I wish I had a clever name for this. However, I will say that it is simply delicious. Maybe I’ll come up with something later and edit the post. I wanted a protein to go with some roasted tomatoes and mushrooms I was making. And […]
I am ambivalent about this recipe. The taste was great, but I don’t really like the soupiness of it. And so while I may try the method again, what I am thinking of is trying to turn it into a mushroom soup.
The recipe is from Damn Delicious. I’ve had very good luck with her recipes, always tasty. You can find it here.
I used the mushrooms I had on hand, and a small slow cooker to make a smaller batch to serve two.
I just reduced the garlic, oregano, basil, thyme and bay leaf by a third. Well, sort of. There may have been a bit more than a third of the garlic.
Then tossed it with the mushrooms in the slow cooker, added some chicken broth, covered, and let it do its magic.
Following the instructions, about 20 minutes before the end of the cooking time, I added butter and half-and-half.
And here is the end result:
As I mentioned, the flavor was fantastic. But for me, it didn’t really work as a side dish because you miss out on all the juices if you try to put on the plate. You could of course put it over rice or something like that, but unfortunately I don’t get to eat a lot of that these days. I actually put mine in a bowl and ate it with a spoon.
I do like the flavor a lot, and the ease of just throwing it into a slow cooker. I am thinking of playing with it again to make a small batch of mushroom soup. Maybe adding some earthier mushrooms, and seeing what happens if I use an immersion blender at the end.
Every once in a while I make a concentrated effort to use up what’s in the freezer or fridge. Last week, my focus was on a bag of blanched and frozen green beans from the freezer.
It seems like a good time for that summer favorite, red potatoes, green beans and bacon! I used to make a much simpler version with russet potatoes, turkey bacon, and canned green beans. But, a while back I came across this recipe that added garlic and onion and used red potatoes and fresh green beans and, well, I’ve never looked back.
Two weekends ago we stopped at Peters Market and I picked up some red potatoes.
I had some bacon from Barham Family Farm, and the green beans, so I was ready to go. I placed the green beans in some salted water to soak while I got started with the chopping and slicing.
Then I sliced up the bacon from Barham Family Farm and put it in to fry over medium heat, stirring occasionally.
There was plenty of time while the bacon fried to chop an onion and mince six cloves of garlic.
Once the bacon was golden, I added the onion and garlic and cooked it about six minutes, until the onion was softened and translucent.
Meanwhile, I scrubbed the potatoes and added them to a pot of water filled to about an inch above the potatoes. I brought them to a boil and cooked until fork tender. Probably around 30 minutes although I wasn’t actually paying attention to the time.
After the onions and garlic were done, I drained the green beans and added them to pan. After stirring to combine, I covered the pan, lowered to a simmer, and let it all cook for an hour.
Once the potatoes were fork tender, I drained them and let them cool. There was plenty of time until the green bean mixture was done. Once they were cool enough to handle, I cut them into quarters and if the potato was bigger, basically I was just trying to make the chunks all the same size.
When the green bean mixture was done, I just added the potatoes, gave it a stir, seasoned with a bit of salt and pepper, and it was done!
And I don’t have a final picture! Dinner was ready to be served so we put some on the plate and we ate. But let me assure you that this is a mouthwatering edition of red potatoes, green beans,and bacon.
I basically work from this recipe from Genius Kitchen.
ps WordPress is being weird so I just had to paste in that link because I am too tired to figure it out tonight
I am pretty loose with measurements. I just tend to use what I have on hand.
Gimme Some Oven is one of my favorite blogs to follow. I had noticed a post on roasted artichokes last spring, and it was at the back of my mind to make.
Last week I was at Sprouts and they had gigantic artichokes so on a whim I bought them.
I should have made them earlier, but tonight I gathered everything up and roasted them. I wouldn’t change a thing, and you can find the recipe here.
I found the prepping kind of soothing and fun. After trimming and snipping, I had to get the fuzzy chokes out and they were resistant! As you can see, lots of trimmed pieces in the bowl. Then I rubbed cut lemon over all surfaces.
Into the baking dish they went, with olive oil brushed on. I put lots of garlic in the well of each artichoke half.
I love it when I get to use herbs from my little patio container garden. I used marjoram, oregano, and rosemary here.
Then I carefully turned them over, brushed with more olive oil, and seasoned with more salt and pepper.
Here they are after roasting!
Hm that isn’t the prettiest picture is it? But OMG my kitchen smelled great, and these artichokes tasted incredible.
I made a lemon butter dipping sauce and a sort of faux aioli. They were tasty!
For the lemon sauce I put a couple of grinds of sea salt in a dish, then squeezed in some garlic paste from one of my Gardengourmet tubes and blended. I added a couple of tablespoons of butter, and squeezed in the juice of half a lemon, added ground pepper, then melted it in the microwave.
For the faux aioli, I again started with salt and garlic paste, added Hellman’s mayo, some olive oil, some lemon juice, and pepper. I just adjusted to taste as I went along.