Spinach & Goat Cheese Stuffed Portobello Mushrooms

I was really tired and almost to the point of suggesting take-out, but I had to pick up some prescriptions, so off to the grocery store I went (I use my in-store grocery pharmacy).   While I was waiting for my prescriptions, I started to peruse the produce section.  I was pretty sure I was going the bagged salad route – a 5 minute, add some grilled chicken, call it a day meal.   However, a large display of portobello mushrooms caught my eye (on sale of course) and I decided I would cook.  Even the most tired of people could not have turned up these beauties.  I turned around and spinach was buy-one-get-one and the meal began to take shape.  I grabbed a tomato and headed to the cheese section.  To my luck, my a log of my favorite brand of goat cheese was about to go out of code and was therefore 50% off.  (This is a good shopping tip – when produce, meat or other perishable products get close to their sell-by date, many stores will discount the item.  As long as you use the food that night, there is nothing wrong and you usually get a great deal.)

So I headed home with my prescirption, portobellos, spinach, a tomato and a small log of herb goat cheese.  I knew the general dish I was going for, but wanted to see if there were any special ways to jazz up a simple mushroom.  I found a great marinade on epicurious.com (this should be your culinary internet go-to, after the blog of course:)  and allowed the whole portobellos to sit in a great blend of olive oil, balsamic vinegar, soy, marsala wine and some herbs and spices.  The original recipe called for a 4 hour marinating time, but since I was originally thinking take-out, that simply wasn’t happening.  I got the mushrooms soaking as soon as I got home, but by the time dinner rolled around they couldn’t have been marinating more than a hour and they turned our great.  Portobellos are easy to marinate because you can use their cap shape to your advantage.  When the marinade is poured over the mushrooms, a large amount collects in their cap and is allowed to soak.  Portobellos on their own are always great, but the addition of a couple of key flavors really helps to make this a WOW dish. (more…)

Classic, Passion, Watermelon & Blackberry Mojito

If I had to nail down a favorite cocktail, (although I must admit, I try to be an equal opportunity cocktail drinker) my favorite would be the classic mojito.   This refreshing cocktail is made of 5 simple ingredients:  Lime juice, fresh mint, rum, sugar (traditionally sugar cane syrup), and club soda.  Originating in Cuba, the drink combines tart lime with fresh sweet mint, all to compliment the clean kick of white (or dark, depending on your preference) rum.  To me, there is nothing more refreshing or satisfying on a hot day than a well-prepared mojito.

To make a mojito,  lime juice is added to mint and sugar in the bottom of a glass (a highball is the glass of choice for this particular cocktail – its so pretty you need to show it off!)  The three ingredients are then mashed with a muddler.  A muddler is a long stick with a flat bottom that helps to crush and release the juices and oils from the mint and lime.  I like to use sugar syrup in place of granulated so that the sugar dissolves completely.  (There is nothing worse than a clump

Muddler

of sugar swimming around in the bottom of your glass.)  To stay as authentic as possible, I make a sugar syrup using sugar in the raw, which helps to impart an “island” flavor to the drink.  (Sugar in the raw is an unrefined sugar that is made from sugar cane juice.)  Once you have created a great slurry of fresh flavors, add the rum, ice, a splash of soda and you are ready to go!  Sit back and enjoy. (more…)

Sangria Sundays are back!  Now that Summer produce is creeping into local supermarkets, I have decided to reinstate “Sangria Sunday”.  On these heavenly days of the week, Scott and I test out new Sangria recipes.  Sometimes I create new recipes, other times I simply test existing recipes (this recipe is from Ingrid Hoffmann).  This week’s version, “Green” sangria, highlights kiwis, green apples, and green grapes and  is paired with orange liquor and a crisp, clean Sauvignon Blanc. (I used “2 Buck Chuck,” the value wine label distrusted by Trader Joe’s.   Each bottle is $2.99 – hence the name.)  I was pleasantly surprised by this light and refreshing sangria – definitely a winner!

Like most sangria recipes, this one is quick and easy to assemble.  For best results, I suggest allowing your fruit, sugar syrup, and liquor to “marinate” overnight.  This really helps to meld the flavors.  Because Sangria is best made the night before, it’s a great addition to any entertaining menu.  Your guests will love this fruity wine cocktail – no matter the occasion.  A brunch would benefit greatly from a light and refreshing sangria, (much like this particular recipe) while a casual, spicy dinner would pair well with a more traditional red sangria.

Enjoy this fun new Sangria twist that highlights some of our favorites green fruits!

Recipe: Green Sangria

This is the cake I made for my Mother-in-Law this year.  The cake is a pina colata creation that I tried for the first time.  (The mojito cupcakes were such a hit, I have decided to further explore “cocktail” cake flavors.)  This particular cake is a pineapple cake (boxed cake made with pineapple juice instead of water and added crushed pineapple) layered with a coconut pastry cream, finished with a coconut rum whipped cream.  Although I could have had fun with more flavor-inspired decorations (shredded coconut and fresh pineapple)  I wanted this cake to be elegant and feminine for Mother’s Day.  To achieve this look, I simply placed royal icing flowers around the edge of the cake to create a flower wreath.  I kept the flowers all the same color, but made them in three different sizes.  Allowing some of the flowers to “fall” over the edge gives the flowers and more natural look.

Stay tuned for instructions on how to make your own Royal Icing Flowers.

Recipe: Pina Colata Cake

What better way to celebrate Cinco de Mayo than a cupcake?  (Who needs beer, guacamole and salsa anyways?)  Scott and I were invited to a Cinco de Mayo party and I started thinking of what Mexican inspired dessert I could come up with that would be good for a crowd.  While beer may be the drink of choice for this holiday, I am a personal fan of the mojito.  The combination of rum, lime and mint is very refreshing and says “South of the Border” to me.  (I do realize the mojito is traditionally a Cuban drink, but lime is certainly no stranger to Mexican cuisine).  So I knew I wanted to play with the idea of an edible mojito, but in what form?  When planning for a party, I tend to fall back on the cupcake for group events.  They are already pre-portioned, don’t require a plate or utensils and are easy to eat.  So I knew what I wanted to create, the next step was actually figuring out how to do so. (more…)