Tuesday, April 30, 2013

herbed sweet potato & mushroom hash + baked eggs & blue cheese


I love, love, love how truly simple this dish is.  But don't let its simplicity fool you...it's got big flavor and that, my friends, is what has hubby repeatedly requesting it.  This is one of our go-to weeknight meals, and it is often a quick brunch on the weekends, too.  How's that for versatile?  And what's not to love? Sweet potatoes, mushrooms, red bell, onion and herbs roasted and then dotted with tangy, rich blue cheese, creamy eggs and more flavor fresh herbs to finish.  This is good, simple stuff.


Chop the sweet potato, bell and onion in 1/2 inch dice, and cut the mushrooms into sixths.  Finely chop rosemary.   Toss the veggies in two small skillets or baking dishes (for oven to table serving, another bonus, fewer dishes to wash!). Sprinkle 1 tsp chopped rosemary on each skillet, season with sea salt and fresh cracked pepper, drizzle on olive oil to lightly coat and toss well.  Roast in a 400 degree oven for about 25-30 minutes, until veggies are just about tender.


Remove from oven and make two wells in each skillet with a spoon.  Crumble blue cheese over the top.  Crack eggs individually into a small ramekin and gently place two eggs in each skillet, season eggs with salt and pepper.  Bake for an additional 8-10 minutes, or until the egg whites are set.  We like our yolks runny, and they will continue to cook just a bit after you remove them from the oven while you finish off the herbs.  If you prefer a firmer yolk, and want it cooked all the way through, bake for 15 minutes.  Remove from oven and garnish with chopped fresh parsley and chives.




herbed sweet potato & mushroom hash + baked eggs & blue cheese
(serves 2)

Ingredients:
1 sweet potato, 1/2 inch dice
8-10 white mushrooms, cut into sixths
1/2 red bell, 1/2 inch dice
1/2 red onion, 1/2 inch dice
2 tsp finley chopped fresh rosemary
olive oil
sea salt and fresh cracked pepper
blue cheese, crumbled
4 eggs
chopped fresh parley and chives for garnish

Preheat the oven to 400 degrees.  Chop the sweet potato, bell and onion in 1/2 inch dice, and cut the mushrooms into sixths.  Finely chop rosemary.   Toss the veggies in two small skillets or baking dishes (for oven to table serving, another bonus, fewer dishes to wash!). Sprinkle 1 tsp chopped rosemary on each skillet, season with sea salt and fresh cracked pepper, drizzle on olive oil to lightly coat and toss well.  Roast in oven for about 25-30 minutes, until veggies are just about tender.

Remove from oven and make two wells in each skillet with a spoon.  Crumble blue cheese over the top of veggie mixture.  Crack eggs individually into a small ramekin and gently place two eggs in each skillet. Season eggs with salt and pepper.  Bake for an additional 8-10 minutes, or until the egg whites are set.  We like our yolks runny, and they will continue to cook just a bit after you remove them from the oven while you finish off the herbs.  If you prefer a firmer yolk, and want it cooked all the way through, bake for 15 minutes.  Remove from oven and garnish with chopped fresh parsley and chives. So good.  So good.  So good.






Sunday, April 28, 2013

Ultimate Texas Mushroom Sandwich


Mushrooms are my friends.  I heart them, and we eat them often.  I love that our neighborhood Whole Foods carries these local mushrooms from Kitchen Pride Farms in Gonzales, Texas.  Now this, my friends, is what a fully loaded Portabella mushroom sandwich oughta look like.  Makes me drool all over again, just gazing at the photo. It started as an inspiration from Hopdoddy's Magic Shroom burger (my all-time favorite burger combination -- including goat cheese, mushrooms, pesto and Texas field greens. This sandwich loses the meat, but upgrades the mushroom to a jumbo Portabella, and adds in some other veggies to fill it out righteously.  I happen to have kale pesto on hand the first time I made this sandwich, rather than basil pesto, and I  liked it so well, I made it on purpose that way the next time.


Clean your mushrooms by lightly wiping with a damp paper towel.  Remove the stem.  Remove the gills, or don't. Your call.  I do.  Marinate the mushrooms, by drizzling them with olive oil and balsamic vinegar.  I used an amazing Fig Balsamic vinegar, also made in Texas at the Texas Hill Country Olive Company (more pride, can you tell?).  Add to this sandwich roasted red bell pepper, grilled asparagus, and Pure Luck Chevre (you guessed it, from right here in Texas), and you have yourself the Ultimate Texas Mushroom Sandwich.  I'm lucky enough to live right around the corner from Houston Dairymaids, which is where I'm able to get this excellent Texas cheese, as well as the Fig vinegar.



I also drizzle the asparagus with olive oil and balsamic.


Once your mushrooms have had a chance to marinate, prepare your grill.  These don't take long at all, maybe 5 minutes per side, depending on how hot your grill, and how large your mushrooms.  The asparagus will be ready in about the same amount of time.


Hope your grillin'-time entertainment is as excellent as mine...


Once your veggies are grilled, you can begin to assemble your sandwich.  I used ciabatta rolls for these.  Start with a bit of mayo on each side.  Generously spread on some kale pesto on the bottom.


Next, spread on a nice layer of the smooth goat cheese.  Follow that with the portabella, and some roasted red bell (I used these from a jar).


Top with two grilled asparagus spears, some mixed greens and red onion, if you like. We did.


Top with the other half of the bun, and open wide!!  Your mouth will be happy you did.


Ultimate Texas Mushroom Sandwich

Ingredients:
4 sandwich rolls (I used ciabatta)
4 portabella mushrooms
8-10 asparagus spears, trimmed
goat cheese
pesto
mayo
roasted red bell pepper
mixed greens
red onion

Clean your mushrooms by lightly wiping with a damp paper towel.  Remove the stem.  Remove the gills, or don't. Your call.  I do.  Marinate the mushrooms, by drizzling them with olive oil and balsamic vinegar. Trim and marinate asparagus with olive oil and balsamic vinegar.  Once your mushrooms have had a chance to marinate, prepare your grill.  These don't take long at all, maybe 5 minutes per side, depending on how hot your grill, and how large your mushrooms.  The asparagus will be ready in about the same amount of time.

Once your veggies are grilled, you can begin to assemble your sandwich.  Slice your sandwich rolls.  Start with a bit of mayo on each side.  Generously spread on some kale pesto on the bottom. Next, spread on a nice layer of the smooth goat cheese.  Follow that with the portabella, and some roasted red bell.  Top with two grilled asparagus spears, some mixed greens and red onion, if you like. Top with other half of bun.