Mushroom-brussels sprout hash.

bowl 1

I have a new breakfast-related goal. Okay, two breakfast-related goals, which are actually in diametric opposition to one another. One is to stop eating so much bacon (ugh), and the other is to develop seasonally-appropriate hashes (which, let’s be honest, will probably all feature bacon). I’m a little late on this one, given that it’s technically spring (even though it was 28 degrees this morning and we’re supposed to get snow tomorrow, despaaaaaiiiiiir), but I’ve been loving brussels sprouts lately, and the mushrooms in my fridge were on the verge of going bad, and letting mushrooms go to waste is a sin.

Brussels sprouts have been a much-maligned veggie in popular culture, for some reason I can’t seem to fathom. I never had to eat them as a kid – and perhaps I’d understand if I had been forced to eat them for dinner all the time – but I worked them into my repertoire last year, and Colin and I are both pretty big fans. I mean, when you combine roasted vegetables with olive oil, salt and pepper, it’s hard to go wrong. And they’re adorable! They’re like baby cabbages!

That’s right, I’m a grown woman gushing over cruciferous vegetables. Come. at. me.

Really, the only bad experiences I’ve had with brussels sprouts are when they’re eaten raw. This winter, I made two different kinds of brussels sprout salad, and both times they filled me with nothing but abject sadness. Fool me once, Pinterest, shame on you. Fool me twice…

Continue reading

Advertisements

Mushroom bourguignon

bourguignon 2

So, in case your Facebook friends aren’t my Facebook friends and didn’t let you know that it snowed the other day (who needs a weather app when you have Facebook on your phone?), it uh, snowed the other day. Ugh. I feel like snow shouldn’t be allowed to happen until December and/or the trees are bare. Also, I think snow is pretty stupid unless it cancels everything unpleasant and involving operating a vehicle. Or a shovel.

I do an awful lot of moping when it comes to winter. Sure, I love my red pea coat, and Thanksgiving, and Christmas, but once the warmth and joy of the holidays pass, I gird myself for relentlessly gray and cold January (and February, and usually March) with only my pea coat as a bright spot. Unless you have a birthday, nothing good happens in January. Everyone’s in the midst of a holiday hangover, trying to content themselves with carrot sticks and sad salads when really, the weather demands stews and roasts and scoops of mashed potatoes. In December, it’s dark at, like, 5 p.m., but the presence of Christmas lights makes that okay. In January, that early, undecorated darkness is like a giant middle finger.

See? It’s not even Thanksgiving – I have more than a month before the hated post-holiday winter sets in, and I’m already woebegone.

Continue reading

Eating (sort of un)seasonably.

DSC_2003

So it’s looking like we skipped over spring entirely (well, temperature-wise…the whole horrendous-allergy aspect of spring is in full swing) and jumped right to my favorite time of the year … summer! Yesterday it reached about 90 degrees in my neck of the woods, and, as usual, I did seasonally inappropriate things.

First, let’s talk about what I did right.

Listened to some surfy-sounding O.A.R.!

Drank some seasonably-appropriate beverages!

DSC_1900

Wore flip flops!

…and that’s about it. Because despite the temperature in my apartment lingering around 88 degrees (because I’m not ready to start sobbing/become catatonic over my electric bill just yet), I made a very late fall/winter appropriate dinner last night: beer & cheese soup, and roasted vegetables.

Image

I know. I willingly turned my oven to 375F. For an hour. And ate some hefty, hearty soup. But hear me out! I had good reasons for doing both of these things

First off, for Memorial Day, Colin and I had an impromptu barbecue. Seriously impromptu. Like, went out and bought a grill around 4:30 p.m. that day because we wanted grilled meat, dagnabit. We also bought entirely too much food, and even though the four other people we fed in addition to ourselves put a good dent in our supplies, we still had a ton of stuff left over. The meat was no problem; we could just freeze that. The veggies, however… we needed to do something about those. Especially before going away for what’s sure to be a crazy-fun family reunion this weekend. (No, no sarcasm. Colin’s family is truly awesome, and thus their annual reunions are always a good time.)

I know what you’re thinking: Jeez, Lauren, why didn’t you just throw them on that grill you impulse-bought three days ago? And you’re right; I could have. But Colin had just finished washing, disassembling and storing it. I feel like taking it and dirtying it all up again probably would have been kind of trollish.

And as for the soup… well, Colin had a tooth yanked out of his head on Tuesday (fun!), so soft foods have been on the agenda all week. And I’ve been dying to make beer and cheddar soup for years, ever since randomly receiving a “Cooking with Beer” cookbook from a friend in college. So since I knew I had a surplus of beer (again, thanks, MDW), and a considerable amount of cheese (because I always have a considerable amount of cheese on hand), I decided to try my hand at this recipe from Food and Wine.

Continue reading

Workin’ on my night cheese?

Alright, folks, I’m going to be honest with you. This past weekend, I had hot cheese for dinner.
Image
Yep.
I threw some sauteed mushrooms on a hunk of brie, stuck it in the oven and served it with bread and a side salad. Helloooo, Sunday night.
Image

Cheesy baked polenta.

Baked polenta

A few weeks ago, I posted a link for something or other that I’d cooked up on my Facebook, and a friend from middle school, Jillian, said, innocently enough, “I’d be curious to see what you could do with polenta.”

In the 26 years I’ve been stumbling around this planet and devouring things, I had eaten polenta exactly one time. My reaction upon eating it was basically “WHY HAS NO ONE EVER TOLD ME ABOUT HOW GLORIOUS CORN MEAL CAN BE?!” It was kind of like the first time I had Nutella. OK, maybe it wasn’t quite as dramatic as my first experience with Nutella, but STILL. The polenta had goat cheese in it, so, you know…it was pretty magical in its own right.

So, I said:

Image

and got to work concocting a polenta recipe.

Continue reading