November 21, 2012
Hello from Nice! I’m spending a few weeks here on the French Riviera to get away from the gloom and doom of Paris. Sad part? Spending Thanksgiving alone. That does feel a bit wrong, even if I did go to that awesome Friendsgiving party last week.
This is a dish I made a couple weeks ago, but I think it would be great to bring to a Thanksgiving potluck or, as in my case, to have as an alternative to a huge turkey (because turkey for one isn’t really plausible, is it?). It’s vegetarian but substantial, with the meaty texture of the mushrooms mixing with the crunch of the nuts. And sage mixed with nuts always tastes vaguely like sausage to me, so I don’t really miss the meat.
If you want extra credit, make this with my recipe for homemade pie crust, but it works just as well with store-bought. Since it’s a rustic galette, there’s no pinching and shaping of dough, just a pretty, lazy folding up of the sides.
October 4, 2012
Have you noticed how quickly all the food on this blog has turned its colors for fall? I didn’t until I started editing photos for this post, but now I’ve looked back and see that all I’ve posted in the last few days is orange, red, yellow, and brown.
Bring it on if it means more food like this. I’d never made mushroom risotto before, but it seemed a shame to do anything else with these glorious chanterelles, black chanterelles, and criminis. I wanted something that would really showcase the earthy flavors while backing them up with something more substantial.
Risotto, good risotto, takes dedication. Dedication to standing in front of your stove, stirring and stirring, for at least half an hour to release the starches for that creamy base. Dedication to tasting many crunchy, underdone pieces of rice until one gives under your teeth white that perfect al dente texture. Dedication to possibly wasting a cup or two of broth if your rice doesn’t need it that day.
But in the end, you’re rewarded with a big bowl of plump grains suffused with the flavors of the mushrooms, and with a creamy mouthful without adding a drop of cream.
September 8, 2012
Let me make this clear: for many situations, there is no alternative to bacon.
Bacon comes from the bellies of happy, fat pigs. It is salty and smoky and nothing, not turkey bacon, not smoked tofu shaped and pressed to look like bacon, and especially not mushrooms, can ever take its place.
But you know what? Sometimes I get a little curious. I mean, come on. If I told you that if you take mushrooms and soak them in a little bit of soy sauce and bake them, they taste vaguely like bacon, would you believe me?