Tag Archive | 37 Cooks

PLENTY PORTOBELLOS

sciabica-linda-mire-portabella-melts

Portobello Tuna Melts

Portobello mushrooms are one of my favorite things. My daughter talked me into making them for the first time after she had a great grilled Portobello sandwich at a friend’s house. I had always been hesitant because I wasn’t sure how to deal with the gills, but after watching an episode of Cook Yourself Thin on Lifetime, I learned that it really wasn’t that difficult to gently scrape the gills out with a spoon.    The Portobello Tuna Melts that they made looked like something that we would enjoy, so I made my version using lemon flavored olive oil and a spicy jalapeno jack cheese.  You can find my adaptions @ 37 Cooks – Portobello Tuna Melts.

Stuffed Portobello Diane

Stuffed Portobello Diane

 

Another favorite Portobello dish I made for 37 Cooks was a vegetarian version of Emeril’s Steak Diane.  My Stuffed Portobello Diane were delicious and I didn’t even miss the meat! That’s a huge thing coming from someone who absolutely loves a good rare steak.   You can find my adaptions of Emeril’s delicious Steak Diane @ 37 Cooks – Stuffed Portobello Diane.

That brings me to today’s recipe.  I recently received Ottolenghi’s Plenty in my cookbook group and of course the first dish that I marked to make was his Stuffed Portobello with Melting Taleggio.   The recipe does not call for cleaning the gills, but I prefer to eat them without the gills.   While cleaning them, my Portobellos began to break apart.  That’s when the thought popped in my head to make a casserole instead of trying to stuff them.  It really worked well.   My husband enjoyed them and suggested that we have the casserole as a main dish next time.

Portobello Casserole

Portobello Casserole

Portobello Casserole
Adapted from Stuffed Portobello with Melting Taleggio
Page 56, Plenty by Ottolenghi

4 large Portobello mushrooms, gills and stems removed
1 small white onion, chopped fine
2 celery stalks, chopped fine
1/2 cup roasted red peppers from jar, chopped fine
2 garlic cloves, crushed
1 heaping tablespoon of tarragon
1 teaspoon black pepper
1/2 cup grated parmesan cheese
4 ounces Taleggio, broken up into small pieces
olive oil

1) Roughly chop Portobello mushrooms. You want fairly large chunks.
2) Place on a cookie sheet lined with parchment paper.
3) Drizzle lightly with olive oil and roast in 350 degree oven for 7 minutes.
4) Heat 2 tablespoons olive oil in large skillet.
5) Add onion and celery. Saute until the onions are translucent.
6) Add garlic and saute for another minute.
7) Turn off heat.
8) Add roasted red peppers, tarragon, black pepper, parmesan cheese and mushrooms.
9) Mix well.
10) Pour into casserole dish.
11) Scatter the pieces of Taleggio cheese over mushroom mixture.
12) Bake in 350 degree oven for 10-15 minutes, until  cheese is melted and bubbling.

This casserole is something I will definitely make over and over.   Ottolenghi is quickly becoming one of my favorite Chefs and Cookbook authors.   His vegetarian dishes are unique and flavorful.  I have eight recipes marked that I want to cook from Plenty. I’m really going to have to get moving on it because his cookbook, Plenty More, is being released on October 14th!

I would love to hear what your favorite Portobello Mushroom dish is.   Leave me a comment and share a link to your recipe, if you can.  Thanks!

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37 Cooks – Teet’s Challenge

We have all gone through major changes in our lives.  Some can be good and some not so good.  My life took a huge turn about ten years ago when I had to stop working because of health issues.   With some help from my therapist, doctors, friends and family, I finally realized life was not ending, a new season was beginning.  A big part of my life now is cooking groups.  I’m in a cookbook group called Cook My Book and I’m in a challenge cooking group called 37 Cooks.   If you look to the right there is a link to the 37 Cooks’ Facebook page.

During the month of November, we have been participating in the Teet’s Food Store challenge.  Teet’s specializes in smoked meats and they were gracious enough to send samples to our Cooks.  I received smoked garlic pork sausage and tasso.   Both products are delicious and something I will definitely use in the future.

Teet’s has been around since 1955.  They are located in Ville Platte, Louisiana which is just up the road from Kaplan, Louisiana where my husband’s family is from.   My husband is really excited that we have found a great market to get some of his Cajun favorites like boudin and andouille sausage.   I have my eye on some other products like boneless pork loin stuffed with garlic, onions, bell pepper, and ground smoked pork sausage.  It’s not listed on the online store.  I found it on their Facebook page and all I have to do is call Luke Deville @ Teet’s to request it and it have it mailed to my home.  He made a special batch of Green Onion Jalapeno Pork Sausage for my friend Mary and he has now added that to the online store. Luke tries his best to accommodate all request.  

A big thanks to Luke Deville at Teet’s Food.  Your products are great and I have enjoyed using them!

These are some of the things that I cooked with my samples from Teet’s:

You can find my recipes at:  37 Cooks:  Linda 

Tasso Egg Salad Tartine

Smoked Garlic Pork Sausage-Squash Saute

Thai Salad with Brooke’s Sweet Chili Garlic Sauce

 

 

 

Crazy Cajun Duck-Tasso Fried Rice