Britastic! Mushrooms On Toast

Mushrooms On Toast! You say, " how boring..." Yes of course it seems that way. Let me assure you however, that Mushrooms on toast is the epitome of comfort food and because of that, never ever boring to your gut. It is easy, versatile, and quick to prepare. You can make it a thousand different ways to please your pallet. Here's how I threw mine together:


1 large portobello mushroom

1/2 medium onion

3 TBS butter

splash of white wine(whatever you have on hand)

salt and pepper to taste

poached eggs

cilantro

sourdough toasts


I chopped the onions very fine and added them to the skillet with the butter. I then added the sliced mushrooms after the onions were transparent, splashed some white wine in there and then salted and peppered to taste. This dish can get however creative you want it, there are endless variations of mushrooms, onions, various herbs and other ingredients. I happen to like mine with cilantro and so that is what I dusted my final toasts with, for a crisp, strong herb flavor.

Prepare some hot water in a shallow pan for poaching the eggs. Add 2-3 TBS vinegar to the water, this helps the whites stay together. Salt the water and let heat up till little bubbles show around the edges and middle of pan. Add your eggs. Poach for 3 minutes or until you are satisfied with the eggs. Take out and set on Your mushroom slathered toasts. Dust with your favorite herb/herbs and enjoy the wonderful flavors!

Wickedly Philly

Okay, so it has been quite a while with no blog activity. I've had a lot on my plate. Not just speaking cliche' about life but about my literal plate. I'm six months pregnant now, there isn't enough room on one dinner plate to feed my appetite at one time. Being pregnant is fabulous when it comes to food. I can crave whatever my heart desires, eat it and not feel a bit guilty about what it was or how much I ate. I have let vanity out the window for nine months.

I got a craving last week for Philly Cheese Steaks. Sadly I have never eaten a famous Philly sandwich in the great city of Philly. So I cannot say mine tastes just as great or better. I can assure you that this Philly Cheese Steak that I threw together was good enough to warm my senses and cheer my belly. My husband on the other hand has never had a Philly Cheese Steak. Thankfully men are pleased if you throw cheese on any steak.

Wickedly Philly Cheese Steak

1 pound skirt steak (pounded and set in the freezer for 20 minutes before cutting)

1 green and 1 red bell pepper

1 medium onion

1 large portobello mushroom

provolone cheese

pack of great hoagie rolls

You can either pound out your skirt steak with a tenderizer or buy it pounded, this is just to ensure a tender steak.
Freeze it for 20 minutes prior to cutting it.
In the meantime slice up all the veggies and fry in some olive oil with salt and pepper. Remove when everything is cooked through and has some carmalization. Take your thinly sliced meat and sprinkle with salt and pepper on both sides. Add to the hot pan with some more oil and cook until done through or however you like the steak.

Put your oven on low broil, situate the steak, veggies and cheese however you want and place in the oven for 1-2 minutes until the bread is crisp and the cheese is spewing everywhere. Serve hot, I recommend eating them with other people, this is definitely a food to be enjoyed in the company of others!

Man Review

I took several pictures of my husband salivating while eating his sandwich. He got to the camera before I did and announced that there were no pictures that he'd allow me to have. So, no goofy pic to go with this meal but just his opinion of his first Philly Cheese Steak. It was the best he ever had, this of course was the only one as well, lucky me!

No Posts!

Okay...So I am still in the cooking business...I'm out of a camera right now...I'm in the process of waiting for my current camera to sell and then upgrade to a wickedly awesome Nikon D40x. Stay tuned...I've got some posts coming up soon. I've got lots to cook between now and Christmas.

I'll leave you with a photo to drool over...My Potato,red pepper,parsley,green onion Fertatta. Drool some more.

Apple Cream Cheese Crepes

Ryan works about a mile away from our home. He comes home everyday for lunch. Usually I get all wrapped up in cleaning, cooking, baby, or the computer before I realize that it is almost time for lunch. This means I'm ransacking the kitchen in a hurry to get something down Ryan's throat by the time he walks through the door. A few days ago I whipped up these babies in a hurry after getting a phone call from Ryan that he was on his way...Surfing my way through the kitchen I managed to throw this together in little time. This is a simple elegant dish, I'd say it would brighten any part of the day, breakfast, lunch or dinner.

Crepes

3 eggs

1 cup milk

3 TBS melted butter

1 cup flour

3 TBS sugar

sprinkle of nutmeg

Whisk eggs, milk, sugar and butter very well (can even throw everything into the blender). Then add flour and nutmeg and whisk until very smooth. In a warm, nicely oiled fry pan, pour about 1/3 cup of crepe mix. Swirl the crepe mix around in the pan to fit the bottom. Flip once everything looks slightly transparent, or not runny anymore. After both sides are done transfer to a warming plate until you are ready to assemble.

Apple Filling

2 or three apples, depending on how many people you are serving

1/2 cup brown sugar

dash cinnamon

5 TBS water or liquor if you want some extra flavor

2 TBS butter



In a hot pan throw everything in and swirl till everything is melted. Cover and let simmer for 5 minutes on low to medium heat. In the meantime take a package of cream cheese and blend till smooth, add 2-3 TBS honey for sweetness, blend till smooth and creamy...Now you can assemble them. Put some apple mix in the middle of a prepared crepe add a dab of honey cream cheese and roll up. You can top with cream cheese or apple filling. Yum!

Man Review


Ryan is usually starving by the time he walks through the door for lunch. This day he melted when he walked in the door and smelled sugary apples. He finished his three crepes before I could even get a bite of mine. This dish was successfully "wolfed" down. Ryan could not explain how good they tasted, he had to focus on breathing in between giant bites of Crepe. He told me I could make those any day for lunch and he'd eat them just as fast and enjoy them just as much as the first time. It must be really good to always be as good as the "first time."

Go make yourselves some wickedly awesome crepes.
Cheers!