With the Super Bowl fast approaching, our attention turns to perfect party food, quick bites and appetizers galore?  Why not a batch of delicious stuffed mushrooms?  Perfect to eat while standing around chatting with friend, no fuss, no muss.

Chef Scott’s Stuffed Mushrooms

18 large fresh button mushrooms
4 slices smoked apple wood bacon
1/4 cup minced sweet onion
8 ounces wilted fresh spinach,
1 can (4oz) minced pimientos, drained
1 teaspoon sundried tomato pesto
2 tablespoons fresh lemon juice
3/4 cup toasted breadcrumbs
1 cup grated Wisconsin Manchego Cheese
8 ounces melted butter

PREPARATION:

1. Preheat oven to 375 degrees and lightly spray a cast iron skillet with nonstick, high heat, cooking spray (unless it’s already seasoned). Brush dirt from mushrooms; clean by wiping mushrooms with damp paper towel or washing under cool running water. Pull entire stem out of each mushroom cap, cut off dirt end and fine dice stems.  Brush mushroom caps with melted butter and set aside.

2. Cook bacon in sauté pan over medium heat until crisp. Remove bacon with tongs to paper towel; set aside. Add mushroom stems and onion to hot drippings in pan. Cook and stir until onion is tender. Add spinach, pimentos, pesto, and lemon juice; blend well, and mix in breadcrumbs to form a wet mix.

3. Stuff mushroom caps with blended mixture; place in single layer in prepared skillet. Bake for 10 to 15 minutes or until heated through. Garnish with crumbled bacon mixed with grated Manchego cheese and put back in oven for another 2 minutes to set the cheese. Serve immediately.

* If desired, these can be done without a cast iron skillet, just place the mushrooms in a casserole pan when cooking.  A cast iron skillet transfers the heat to the mushrooms more evenly than a casserole dish.

Whoever said that a picture is worth a thousand words knew what they were talking about. When I spied the picture for the Bleu Cheese Onions in a special magazine from Taste of Home, Prize Winning Recipes, I was in. In enough that I forked over ten bucks for the magazine. I love all the side items that go with a good steak, and onions are no exception. But put bleu cheese with it? And make it an easy recipe that I can just throw in the oven and let it do its thing? I am so there.

We had company for dinner recently, and once I got my mind wrapped around this recipe, the rest of the meal was planned from there. Rib Eye steak? Check. Sicilian Lentil Soup to start? Check. Side plate of steamed broccoli? Check. But forget about all those other things (lentil soup recipe coming next week … a mere 120 calories per serving) … let’s talk about those onions.

Usually when you think of onions with steak, it’s the caramelized verison, which are excellent in their own right. But, let’s face it, they can be time-consuming and need a bit of stir-stir-stir babysitting. These? Five minutes to put together, and then bake for 20 minutes. The perfect accompaniment to your next steak dinner … bringing steakhouse cuisine right to your dining room table, one bite at a time.

Bleu Cheese Onions
Recipe courtesy of Taste of Home Prize Winning Recipes

1-1/2 cups (6 oz) crumbled bleu cheese
2 tablespoons Worcestershire sauce
1/2 teaspoon dill weed
1/4 teaspoon pepper
2 large onions, thinly sliced
6 tablespoons butter, melted (could safely cut this back to 4 next time)

In a food processor, combine the bleu cheese, Worcestershire sauce, dill and pepper; cover and process until blended. Place onions in an ungreased 13×9 in baking dish. Drizzle with butter; top with tablespoons of bleu cheese mixture. Bake, uncovered, at 425 for 20-25 minutes or until golden brown. Serve immediately.

Yield: 2 cups

Crisp

2 pounds of apples (your favorite variety will do)
peeled, cored and thinly sliced*
2/3 cup dried cranberries
¼ teaspoon ground nutmeg (optional)
Juice from 2 lemons – no seeds!
12 ounces sliced Gouda cheese

Topping

2/3-cup brown sugar
1-teaspoon vanilla extract
1-cup oat bran
liberal pinch of salt
½ teaspoon ground Cinnamon
½ cup (1 stick) cold butter, cut into small pieces

Procedure:

Preheat oven to 325 degrees F convection or 350 degrees F standard.

Arrange a single layer of sliced apples in a buttered 9×12 casserole pan.  Mix cheese, cranberries and nutmeg together and sprinkle across the apples and then top cheese layer with another layer of apples.  Now, sprinkle the lemon juice over the entire dish.

Mix the brown sugar, vanilla, oat bran, and salt.  Cut in the butter until the mixture looks like coarse oatmeal.  Sprinkle this mixture over the top of the apples.

If you oven cooks fast then cover the dish with aluminum foil, otherwise place into the center of the oven and bake for 35 to 40 minutes or until the apples are crisp tender and the top is lightly browned.  If you choose to start by baking the dish covered remove the foil during the last 15 minutes of baking to facilitate even browning.

Here’s the simple concept: A batch of high moisture doughs sit in the fridge in a lidded container so that all you need to do is rip off a grapefruit-sized hunk of it, shape it, and bake it. However, before you run out and purchase this book, you should make yeast bread on your own, in order to truly appreciate the way in which these techniques will revolutionize and demystify the process of bread baking. Yeast bread isn’t impossible, mind you. It doesn’t typically require a lot of active, hands-on engagement, but it does require a bit of planning and a considerable chunk of time to dip in and out of your kitchen to monitor the rising and so forth. With this book, you can have dough on hand in the fridge (the batch is good for two weeks but, trust me, it won’t last that long) and bake it when you get home from work or first thing in the morning, which is great for those who get inspired to eat something like fresh homemade bread but don’t want to wait half the day for it.

The master recipe is for a simple boule — a round, crusty loaf, and once you master it, it becomes easier to try others. Boule begets baguette begets European peasant loaves and flatbreads and pizza and so forth; the list is endless. There are even recipes for sweeter things, like brioche and challah and pecan caramel rolls.The book is the brainchild of a scientist — well, a physician, Jeff Hertzberg — and a pastry chef, Zoe Francois. The master recipe for boule is as follows, and you can use either a wooden spoon, a food processor or a traditional stand mixer.

Ingredients:
6-1/2 cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method
1-1/2 Tbsp. granulated yeast
1-1/2 Tbsp. kosher or other coarse salt
3 cups of lukewarm water (you can also use cold water but the initial rising time will be longer)

1. Warm the water slightly; it should feel a bit warmer than body temperature, around 100 degrees Fahrenheit, in order to rise the dough in about two hours. You can use cold tap water and get the same end result but the rise will take 3-4 hours.(I used warm water from the tap.)

2. Add the yeast and salt to the water in a 5 quart bowl of a mixer or other bowl, preferably in a resealable, lidded but not airtight plastic food container. Don’t worry about letting it all dissolve. (I used the bowl for my stand mixer.)

3. Mix in the flour all at once, using either a wooden spoon, a food processor with at least 14-cup capacity, or the hook attached to your stand mixer. Mix until the dough is uniform; you’re finished and it’s ready when everything is moist and there are no dry patches. Do not knead.

4. Cover with a lid (not airtight) that fits well to the container you’re using (I simply transferred the dough to a plastic container at this point.) Let it rise at room temperature until it starts to collapse (or at least flattens on the top), about two hours, depending on the ambient temperature of your kitchen. Longer rising times of up to 5 hours won’t harm the result. You can then use a portion of this dough after the first rise, but it’s easier to work with if it’s refrigerated for at least three hours or overnight.(I refrigerated it overnight and used it the next day.)

5. On baking day: Prepare a pizza peel with cornmeal to prevent the loaf from sticking to it when you slide it into the oven. Sprinkle the surface of your refrigerated dough and using a serrated knife pull off a hunk that weighs about a pound–about the size of a grapefruit. Working quickly, hold the dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off; it’s not intended to be incorporated into the dough. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30-60 seconds.

6. Rest the loaf and let it rise on a pizza peel. Allow it to rest for about 40 minutes; it doesn’t need to be covered. Depending on the age of the dough, you may not see much rise during this period; more rising will occur during baking (”oven spring”).

7. About 20 minutes before baking, preheat the oven to 450 degrees Fahrenheit, with a baking stone placed on the middle rack. Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.

8. Unless otherwise indicated in a specific recipe, dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a 1/4-inch deep cross, scallop, or tic-tac-toe pattern into the top, using a serrated knife.

9. After a 20-minute preheat, you’re ready to bake, even though your oven thermometer won’t be up to full temperature (Note: Mine was, but I have a convection oven and it preheats quickly.)With a quick, forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the preheated baking stone. Quickly but carefully pour a cup of hot water from the tap into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Because you’ve used wetd ough, there is little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or “sing,” when initially exposed to room temperature air. Allow to cool completely, preferrably on a wire cooling rack, for best flavor, texture, and slicing. The perfect crust may initially soften, but will firm up again when cooled.

10. Store the remaining dough in the refrigerator in the lidded plastic container for up to two weeks. (Note: it won’t last that long!)

You can begin to see how the variations for this are endless. There you have it. Fresh bread from your own hands.

The essays vary widely between the type of writer and the memory that certain foods evoke.  There are essays that share loss, discoveries and even the feeling of coming home.  One essay shares how a previous relationship shadows a new one when a couple goes to dinner and they begin to play a game of words.  This escalates into quite an argument, which goes back to how the previous suitor had played the game.  The essays evoke laughter in some cases and in others, cause you to choke up as you take a glimpse into some difficult times they have shared.

Amanda Hesser has edited this book beautifully; it covers every aspect of how food affects us in a deeper more emotional way.  It’s also a great book to pick up and read a few essays at a time and come back to it when you have a little time on another day.  I hope that another book like this will be on the horizon because it did leave me wanting more when I finished it.

Photo courtesy of Amazon.

One reviewer wrote of how the recipes are simply in bulk and not scaled for the common cook, but if you look at why the book was written, then you can see that the recipes are scaled as needed. If you work every day in a production kitchen, then simply do the math and break down the recipe for what you need or increase it just the same.

Within the first few pages, you will begin to see the science and the art of cooking unfold before you and if you, by chance, get the pleasure of taking a culinary class or two at the Institute in Hyde Park, then you will certainly see first hand why this book is key to your culinary development. The chapters are straight-forward and easy to read and give you as much information as needed to begin your culinary journey. With close to 50% off the cover price, this book is certainly worth purchasing on Amazon.com and even picking up an extra copy for a friend that may be as equally interested in all things culinary.

You will not be disappointed in your purchase and I speak from experience when I say it’s my go-to source for culinary questions, ideas and concepts. I highly recommend this work for your culinary library no matter what the cost.

Simply put the ultra smooth non-stick surface is smoother than glass. So, cooking requires little (if any) oil. And better yet, clean up is a breeze with a simple rinse and wipe. As long as you stay away from aerosol sprays you will have an enjoyable experience with this cookware or any cookware for that matter. 

If you must spray in your oil then I suggest you buy an oil mister because spraying from a can simply adds residue that ruins pans and takes away from the flavor of your food after buildup occurs. But the best feature for all you home chefs is that this pan is totally dishwasher safe! It’s also oven safe to 500 degrees.

The clear glass cover rounds out the entire package deal and is equally easy to clean.  It’s nice to be able to cover your pan while cooking and still see what is happening inside without lifting the lid and loosing heat or worse causing a steam burn.  Last but not least the cookware is guaranteed for life, so what are you waiting for, go get one and start something new and exciting in the kitchen!

This is not a typical cookbook that you prop up or lay off to the side when scanning recipes or working your culinary magic in the kitchen. The weight and size alone lends itself readily as a club to kill a moose as well as a collection of recipes.

One reviewer wrote that they needed large cans to prop open the book to go through the recipes. That is simply not the case and even though there are 1055 pages the book does sit nicely when using it as a reference for recipes in the kitchen.

As such I recommend this cookbook as a reference and not so much as a culinary guide. If you are looking for a culinary guide then look at The Professional Chef or Joy of Cooking, and utilize this work as a backup for trying new cooking techniques, or flavor profiles. I picked up the book since it was on sale and will go through it as time dictates when I wish to get some new ideas or another twist on an old favorite. I’ll key in on the concept but then apply culinary knowledge gained from The Professional Chef to fully work the recipe.

I think for the sheer volume of food included that this book is worth the purchase price if found at a reduced rate but don’t rush out to make this your sole source of everything and anything culinary.

Had this book been out in the mid 80’s when I was a fresh up and coming cook I may have avoided those early pitfalls and enjoyed a better sense the latest trends, techniques, and flavors. Instead I had to fumble my way through the line prep and cold stations hoping to stay same and keep some semblance of order on my ticket board without ticking off the chef and floor manager at the same time.   The old school method of instruction was to scream and yell, followed by some of the choicest language I’ve ever heard and many times followed up with frequent sprays of saliva if I happened to be close to the manager on duty when the problem arose.

Had I had this definitive guide at my disposal I most certainly would have had the working knowledge to better understand my roll in the kitchen with a take home reference so I would not have had to learn under fire.  This book goes into micro greens, cheeses, tapas menus, chef manned buffet stations, and my personal favorite - ice carvings.

The basics are outlined for all sorts of garde manger preparation and even home cooks will love the special vinaigrettes, salads, and sandwiches.  Just remember that this book was written as if you were taking a class at the CIA, so there are recipes that expect some experience or previous kitchen understanding.  You may wish to research your recipe before you simply open the book and start preparing. Read through and make sure you have a complete understanding and make sure you follow the mise en place to get the proper results.

I highly recommend this book and enjoy utilizing the recipes and ideas in my kitchen.