Cooking from Scratch
Yes, really. This is the recipe they’ve used at the White House for state dinners. Now, you can use it at your house for any dinner you choose. Are you thinking that it’ll be a difficult dish? It’ll involve techniques learned in the best cooking schools in France and ingredients flown in fresh from around the globe? After all, they have a staff of chefs standing by 24/7 at the White House. How in the world can we compete with that?
Continue reading “Presidential Mushroom Soup”
With a title like that, we bet that a number of people are making yucky faces and saying “Sauerkraut and Mushroom. Ewww! Yuck!”, while others are looking at the title and saying quizzically, “Sauerkraut and Mushroom, really? Hmmm. That might be interesting.” Well, we tried them, so we know what we think, but you’ll have to continue reading to find out.
Continue reading “Sauerkraut and Mushroom Pierogies”
Do you like mushrooms? If so, you’re going to want to stop reading right after the ingredients list and head to the store so you can make this tonight. Really. Do it. You will not be disappointed.
Continue reading “Pappardelle with Mushrooms”
While we call this Swiss Chard Lasagna, it is really more of a Greens Lasagna, or, for those who are a bit less adventurous when it comes to eating different types of greens, it might be called Spinach Lasagna. They are all the same, except for the type of greens used, so consider this a core recipe that should become part of your go-to repertoire.
Continue reading “Swiss Chard Lasagna”
We were discussing dinner and having the usual conversation, as in, what we could have that would use up some of our potatoes — we’ve gotten a lot in our CSA shares lately. We thought of making a gratin; that’s always good, it’s pretty easy, and just bakes away in the oven. But, then we thought, let’s have Indian food; that’s pretty easy, we could make up some Chapatis, Basmati rice, and some Aloo Matar and try out a new idea we have for making the sauce a little creamier, more like what you find at Indian restaurants.
Just this week we needed to put together a main for a dinner involving a moderate number of people. Say, about 12-16. We wanted it to be really tasty, pretty easy to put together, and we wanted a hot dish that would travel well. Hmm. In the past, we’ve had good luck with Mushroom Lasagna, so we’d bring it out for this group and see if it would go over well.
Right up front, you should know this is not a lasagna based on a red sauce. Instead, it uses a white sauce infused with a bit of nutmeg, which complements the mushroom flavor without washing it out (too many tomato sauces overpower the taste of mushrooms), making it taste vaguely as if a Swedish and an Italian chef collaborated, one making the sauce, the other the mushrooms and pasta, and neither had any idea what the other was doing. But, don’t let that put you off; the combination works, and works well. It has become one of our favorites.
Continue reading “Mushroom Lasagna”