Dish of the Year!

Pasta, my standby, turns out to be the best dish of the year, a toss together, as is most of my prepared fare.

Waiting for the evening's events to unfold as we enter a new era, I was hungry. The storm brews outside, whilst the chef prepares the delicious meal inside.

Tonights' meal was focused on mushroom steak, but turned out that the peppers are the colorful winners.

Start:
 Olive Oil, Ginger,Garlic, Rosemary, Sundried Tomatoes, Sherry, Portobella Mushrooms, Collard Greens, Red and Green Bell Peppers, top with pine nuts and Balsamic Glaze,

End:
  Pour over favorite pasta (capellini).

EAT!

Thanks to all my followers, I wish you a great year ahead!

Cheers, Kate

Pre-Holiday Quick Dinner

It feels overwhelming to think of all the delicious foods we'll be consuming overthe next 24-48-72 hours as we all celebrate in the presence (presents) of those we care most about. I'm thankful this year to have grown so much. I've never cooked so creatively, or this much at home, and I know that my job at a food co-op is largely to credit for my innovative ingredients. I see most things in the raw and imagine new recipes every once in a while. I do share a passion with the folks in the aisles, and that's for wholesome and delicious nourishment, without the un-pronounceable ingredients.

Tonight, I was relaxing and had realized that I was fairly hungry, and so I decided on one ingredient for sure: Pasta. I usually build off one ingredient and come up with things to surround it, when I decide to create my own dish. Pasta is anyones' dish. Pasta is quick and easy, really! I promise!

I harkened back to when I worked at a fine dining establishment in St. Louis, where I served Italian food. One night, I went to a friends' house after work and drummed up a stringy, cheesy pasta with a jarred vodka cheese sauce. I thought it was terrible, and was ashamed I'd even made it. For the friend, they thought it was good. Oh, shame!

  Tonight, I sauteed white onion, added in minced, fresh rosemary, and cremini mushrooms. I'll name the cremini mushrooms the criminals, tonight. They totally stole the whole show, for the taste of this dish becomes very meaty, earthy, with sweet undertones and a mild finish. Wow, I just said that about something from a tiny kitchen and a dish prepared on the fly in less than twenty minutes? I am so excited to share this with you!!

Allow the mushrooms, onions and rosemary to simmer in butter for a few moments until the mushrooms have the right smell, then toss in a large clove of garlic and then thinly slice sundried tomatoes that have marinated in olive oil.  Now, is the time to put your angel hair pasta in your hot water (drop some oil in the waterto avoid sticking). Add in some pinenuts and then toss in some heavy whipping cream, not a ton, probably 3 oz.  or less. I added Blue cheese crumbles because I had them, and that's also why I used only a little bit of heavy whipping cream, because it was what I had available to me.

A word on ingredients: Use what you have. Don't get jealous of a recipe, a cook, or an idea you find out about, and then feel inferior. You know, some places have unlimited resources to create these dishes in their books. I will share the advice from my California- native Grandmother: A good recipe should: Have a few ingredients,and be easy to prepare. I'll say that is true of this dish-- two pans, a cutting board, and a plate from which to eat it.

Simmer the sauce until thick and sort of stringy. I swear by my cast iron Lodge pan, I use it daily. What a shame for my Emeril pans to lay idle in my pantry, but that's their fault for being stainless steel!

I placed the Angel hair pasta on a plate and placed a generous helping of the sauce on top, with Balsamic reduction over the top for a tangy edge to the sauce. Yum. Serves two.

Soup Love

I love repurposing. My nightstand? Turns into a great hallway landing spot for keys and also to display the holiday nativity scene. The Ham from last week? Last night's amazing soup.

Take 1/2 onion, 2-3 cloves garlic, saute in oil (2 TBSP?) and then add in Kale -- 3-4 Leaves, cut up. Steam a cup or so of carrots separately, sliced, yet firm when you add them in. Add a can of Cream of Mushroom soup, and a can of water. Add in Ham, cut into chunks. Splash in some heavy whipping cream, and some salt and pepper. Throw in fresh  Rosemary and let simmer for 1/2 hour. Water down, depending on consistency desired.
 Top with crackers!

Haaammm! and a Homecooked meal

It doesn't take a long time to cook up most delightful dishes, but there happens to be an occasion, an intersection of desire and fulfillment, where you need a certain food to bring back a certain feeling, an occasion, and a delicious memory.

Mine has been Ham, Roasted with Pineapple and Cloves. Last year, I went home for an occasion of sorts and enjoyed my mother's version of this. I don't think mine turned out quite the same. It's a matter of time, ingredients, and effort. I remember my mother picking the cloves off, and she handed me a plate, asking if I would like Pineapple, and of course, I offer an enthusiastic "YES!". Having not tried it, before, the juices filled my senses and my taste buds were charmed with the mix of salty roasted meat product and a sweet tropical fruit, what an amazing combination! Outstanding!

Tonight's recreation was not quite the  savory memory I had, but came close. I enjoyed the cloves plucking and then smashing my potatoes and roasting garlic (yummy bonus to long term oven cooking at a medium heat). I also cooked Asparagus in a shallow baking dish with Lucini Balsamic, the 10 year reserve, a must-have for all pantries; lemon juice, olive oil and salt & pepper.


The potatoes turned out very well. The red potatoes were boiled with skins on, and then allowed to cook thoroughly. Actually, I was away from the stove, and the potatoes were cooked through, but the water had boiled away. I dumped the small batch into a bowl, and focused on the garlic. I cut three heads of garlic and let the tops open up to expel their scent into my two bedroom apartment. Deliciousness.

I paired a Malbec wine with my meal, this time a 2006 Norton. A  spendy one, but great with the pork.Oh, the Ham! It was a mid-priced lean ham, Hormel Cure 81. I'll admit that I'd have preferred a more fatty meat. Lessons, lessons, now you know! Cheers!

Kate’s Four Mushroom Pot Pie

Probably the only technically sound recipe I've made, pretty delicious, and sorry, no photo!

Kate’s Four Mushroom Pot Pie


1 Prefab Pie Crust

5 Sheets Fillo Dough

3 medium potatoes, diced

1-2 Carrots, diced


1-2 Stalks Celery, diced

4-5 Cremini Mushrooms, quartered

*3-4 dried Shiitake Mushrooms (or fresh)

*3-4 dried Chanterelle Mushrooms

*Retain soaking water


1 small fresh or frozen, Chicken of the Woods – about 5”or 6” wide by 3”-4” long; store in your freezer, rinse to thaw, in strainer, cut off any brown spots.

½ Cup Broccoli , stems and florets (frozen okay).

1 ½ Cups (two leaves) dino kale, remove stems, dice.

½ - ¾ cup corn (frozen)

3-4 Tbsp Butter.

3-4 Tbsp. All purpose flour


Okay to make ahead: Carrots / Celery / Crimini / Potatoes. Boil until done, store in fridge.

Soak dried mushrooms 2 hours.


Steam Kale & Broccoli, retain water. Slice mushrooms, fry in butter until Chicken of the Woods is firm.

Add mushrooms, kale and broccoli to potato mix, retain water . Warm potato mixture over low- medium heat in heavy in heavy bottom pan, make sure liquid is removed (retain liquid).

Gravy: All Soaking / Steaming / boiling water goes to the mushroom fry pan, add 3 -4 Tbsp butter and 3-4 Tbsp flour. Stir until flour is consistent and there are no lumps. Stir in frozen corn. Add salt and pepper to taste, maybe some Bragg’s liquid aminos.


Prebake pie crust until firm / not raw.

Stir in gravy with potato mix, scoop into pie shell, layer Fillo dough over filling. Trim dough. Brush with milk,or beaten egg for dramatic effect.

Bake until top is done, retain in oven at 200 degrees until ready to serve. Makes six generous servings. Reheats well.