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Mushroom Bourguignon

So I thought I was going to do a FBF (Flashback Friday) on this one, but I couldn't find the recipe for mushroom bourguignon (GASP!). This is a recipe I make all the time. I couldn't believe that I never posted it. Well that needed to be put right immediately.

I basically follow this recipe from SmittenKitchen.  I don't always have the pearl onions on hand so I often leave that out and it is just fine. I also often use a mix of mushrooms (portobello, white, cremini etc).

This time around I made it with Spaetzle (Hey that was adapted from SmittenKitchen too - I'm noticing a pattern here) instead of egg noodles.
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Honey Shrimp

Whenever I cook shrimp, I think why don't I cook shrimp more often. They cook up so quickly and they always come out tasting so good.

Honey Shrimp

1c carrots julienne (3-4)
1.5 c zucchini julienne (1 medium)
olive oil
1lb shrimp (16/20), shells removed and cleaned, tails on
2 clove garlic, minced
scant 1/4 c soy sauce
3 T honey
Cooked rice for serving

Saute carrots and zucchini in a large hot skillet about 2 minutes. Remove from skillet and set aside in a bowl. Add shrimp and cook about 2 minutes and then turn. When the shrimp resembles a "C" remove from pan. When last shrimp or two are in the pan and almost done add garlic. Combine soy sauce and honey. Add to pan. Return vegetables and shrimp to skillet and heat through. Serve over rice.

Simple, quick, and delicious dinner. The prep takes a little bit of time, julienne-ing all those vege. I always underestimate how much time it takes to shell and clean the shrimp too. Even with all that said, it probably takes about 1…

Maple Brussels Sprouts

I got this fabulous really fresh maple syrup (long story that I won't bore you with). I thought that it might work nicely with some Brussels Sprouts. I don't see why you couldn't subsitute some honey here.

Maple Brussels Sprouts

Brussels Sprouts, cut in half
1T olive oil
3T maple syrup
salt/pepper

Mix Brussels sprouts with olive oil, maple syrup, and salt/peper togther. (I generally do this right on the sheet pan.) Place on baking sheet. Bake at 450 for about 20 minutes until nicely charred and tender.

Pressure Cooker Risotto

I haven't mentioned lately how much I love my pressure cooker, so I thought I would just mention that again. Thankfully,  I bought the 4qt and 8qt  Fagor set (same lid, different bottoms). The 4qt is ideal for making risotto.

Pressure Cooker Risotto (No stirring!)

1T olive oil
1 onion, minced
2 clove garlic, minced
1 c aborrio rice
1 c white wine
1 c butternut squash, grated
2 c chicken stock
6 oz spinach
2T lemon juice
salt/pepper
Parmesan cheese

Saute onion and salt in olive oil until translucent. Add garlic and cook until fragrant. Add rice and stir until slightly toasted. Add wine. Cook until wine is almost gone, stirring. Add squash and chicken stock and close pressure cooker. Cook under pressure 10 minutes. Quick release the pressure cooker. Stir in spinach and lemon juice until spinach wilts. Top with Parmesan cheese.

Once you make pressure cooker risotto you will wonder why you ever thought stirring it was a good idea. It comes out just as creamy as the stir until your ar…

Fondue

No it's not 1970 but I know that is what most people associate with fondue. Well you don't need to break out those bell bottoms and lava lamps to enjoy fondue. I think it get a really bad rap (look at me with the 70s lingo). Once you've tasted the real deal in Switzerland, you know that fondue is something that can be really delicious and not necessarily be a spit-sharing device.

Cheese Fondue

1 clove garlic
1 1/4 c white wine, 2 T reserved
8oz gruyere  cheese, grated
8oz emmenthaler swiss cheese, grated
8oz Fontina, grated
2T cornstarch
white pepper
1/4 t nutmeg

Bread, cooked potatoes, broccoli, stringbeans and various other vegetables for dipping

Rub the inside of a saucepan with the garlic. Discard garlic. Heat wine in saucepan until bubbly. Add handfuls of cheese while stirring. Mix cornstarch into reserved wine until dissolved. Add to cheeses. Season with pepper and nutmeg. Heat through. Transfer to a fondue pot and serve with assorted dippers.

This comes together qu…

Thanksgiving Prep

So it was a rather productive weekend and Monday...I prepped my dough for the sweet potato rolls. Those little beauties are waiting in the freezer for Thanksgiving day. I'll pop them out, let them defrost and do their second rise (about 5 hours), and then in the oven they will go.

I made my turkey stock for basting and gravy.  I still believe in basting. I know some say it's not worth it but I believe it still is. Here's some other things I do to the turkey. I know, I know some people are anti-stuffing. I'm pro - what can I say??

Next up was the cranberry sauce. There's no worry about making this ahead. The cranberries are fairly acidic and there's a whole bunch of sugar in there too to help perserve it. This year I used only brown sugar (3/4 c) instead of using white and brown.

So I'm feeling pretty prepared. I'm not quite sure what dessert I'll be making. Hmmm...Bourbon Pecan Pie or Apple Strudel? I still have to order my turkey (still waiting fo…

Pasta and Beans

I needed a quick easy meal fast. I browsed a few recipes. I took a little from some, a little from another, and then still another. Here's what I came up with...

Pasta & Beans

6 slices bacon, cut into small pieces
2 cloves garlic, minced
2 15 oz can chick peas, drained
5 oz tuna, drained
juice and zest of 1 lemon
reserved water from pasta
Salt/Pepper
Parsley, chopped
Parmesan cheese
1lb pasta (orecchiette, shells etc)

While the pasta cooks, heat the bacon in a skillet until done. Add garlic and cook until fragrant. Add chick peas and cook for about 5 minutes or until heated through. Add tuna, lemon, and zest. Cook until tuna is heated through. Add salt/pepper (be sure to taste because the bacon might have contributed enough salt). Add pasta and some of the pasta water until you reach the desired consistency. Top with parsley and Parmesan

This dish basically came together in the time that it takes to cook the pasta. It can be adapted pretty easily. If you don't like tuna…