Biscotti & Coffee

Our new roommate (Lyss) brought us these from the cafe she works at --

A perfect pre-pumpkin-carving treat.

Simon's New Camera

(just a side o' broccoli and mushrooms)

Portabella Burgers

An eighty-degree day in mid-October? To the grill we go!

Mushroom burgers have always seemed wimpy to me -- a cop-out to a wonderfully rare and juicy beef burger.

But Bean wanted to grill today, and the urge for a burger strikes me in slow intervals. The urge for mushrooms, however? ALL OF THE TIME.

1. Boil some kale that a dear roommate has in surplus.

2. Crack open some goat cheese

3. Put a giant portabella, doused with olive oil, garlic and salt, on the grill for five or six minutes.

4. When you flip the mushroom, put the intended bun on the grill; flip after around three minutes.

5. After five minutes (or so) of second-side cook-time: take everything off!

It is imperative that you assemble all of the ingredients at once after cooking, and then promptly mow down.

1. Spread goat cheese on top (toasted) bun

2. Lay kale on bottom bun

3. Plop on the (flaccid and willing) mushroom

4. Join top and bottom buns

The first (and only previous) time I tried a mushroom burger, it was unsatisfactory, but the heartiness of this might actually pass for a beef patty. And for a mushroom-lover like me, it was many times better!

Dinner with the Grabs

Grape Leaf Ramekins

Another first-course idea.

Grape leaves (with Arborio rice) and cherry tomatoes and mushrooms in a tiny ramekin. Serve hot or cold!

Macaroni & (Goat) Cheese

Bean wanted to make macaroni today, so I decided to join him with my own take. He does not enjoy mushrooms, so I concocted a single-serving meal for me.

1. Boil some favorite pasta (shells, in this case).

2. Steam some glorious vegetables:

mushroom

cherry tomatoes

spinach

(I added some oregano and basil to the pasta boilage for flavor).

When the pasta was done, I added a chunk o' goat cheese until it melted. When it has just homogenized, add the steamed vegetables, stir, and serve. I topped this with Panko bread crumbs.

Shrimp Cocktail

I steamed mushrooms for the first layer, and added chopped tomato for the second. The top was boiled shrimp in Thai Curry spice, with sliced cucumbers for garnish.

A scrumptious appetizer, if nothing else!

Last Day of Summer

Asparagus & tons-o'-mushroom pizza (with Brie cheese) on the grill for supper tonight.

How glorious (and wistful) it is to realize that tomorrow is the first day of fall. Many cooking adventures await (pumpkin, mulled wine, pumpkin, soup, pumpkin, etc.), but many will be missed -- and the grill perhaps most of all.

Lil' Casserole Dish

New dish; grape leaves and mushrooms and broccoli.

Scrumptious dinner, beloved company!

Clam Roll

We hiked three peaks in the White Mountains today, in beautiful 9-mile journey filled with sun and wind.

And when I got home, there were Trader Joe's canned clams.

I sauteed the clams in olive oil with some mushrooms.

The sandwich was:

ciabatta roll

spicy mustard

mushrooms

clams

spinach

mozzarella cheese

Toasted, and scarfed.

Grape Leaf & Anchovy Pizza

Although most will not be pleased by such a combination, my ever-searching tastebuds were overjoyed!

Grilled pizza has become our default sunny-day recipe.

Gon' roll me up some grape leaves...

Scallop Kebabs

Made with:

brussel sprouts

mushrooms

cherry tomatoes

onion

scallops

A simple but communal meal!

Core bought a serving set for sake -- a delicate Japanese alcoholic drink, meant to be sipped (and thoroughly enjoyed).

And the last of the peppers (even though I do not like them) from Steve's garden!

Peach Jam

(from our friend Sasha Thalheimer)

Summer Lunch - Tomato & Artichoke Sandwich

Lemon (Moldy)

Farmer's Market ($0.65)

1 onion

1 cucumber

1 carrot

1 head o' broccoli

Dani's Tomato Butt

Does anyone know what kind of tomato this is?

Arancini (3)

Arancini, again. This time, with me learning! In a fry-pan:

dash olive oil

1 c. Arborio (long grain) rice

chicken bouillon

chopped onion

chopped spinach

chopped red & hot peppers

fresh basil

salt & pepper

And add 2 c. water intermittently as the rice dries out.

Stir, sip, stir, and fret, until the rice is done!

To prepare, make golf-ball sized balls, and stick a dice-sized cube of any pungent, delicious cheese into the middle. We used Parrano -- a beautiful parmesan-gouda mix.

Then roll them in:

1. flour

2. beaten egg

3. bread crumbs (we used Panko)

And then you get your boyfriend ("what?!") -

to fry them into a deliciously filling package.

Cheese Makes the Sandwich

A very quick dinner:

ciabatta bread

spinach

sliced tomato

parrano cheese

The latter of which we found as a special at Hannaford, and is described as:

"The unforgettable cheese with a disctinctly Italian temperament; the alluring nutty flavor of a fine-aged Parmesan with the versatility of a young Dutch gouda."

And it is so good.

Open-faced Summer Sandwich (2)

A very quick dinner:

ciabatta bread

spinach

sliced tomato

parrano cheese

The latter of which we found as a special at Hannaford, and is described as:

"The unforgettable cheese with a disctinctly Italian temperament; the alluring nutty flavor of a fine-aged Parmesan with the versatility of a young Dutch gouda."

And it is so good.

Fish Tacos

Bean's father is retired, and his first love is fishing. Today, he offered us some of his catch.

Striped bass? I think so!

Before grilling, I chopped up some:

broccoli

mushroom

cherry tomato

scallions

While the grill was heating I combined these, and added:

parsley

black pepper

squeezed lemon

I grilled the fish for about 5 minutes per side. It assuredly varies, but when you slice into the middle it should be pure white (no exceptions).

Then, it is done.

Heat some tiny (five inch?) tortillas for 30 seconds in the microwave, and spoon on this mixutre...

And you'll have a dinner, at least!

Striped Bass Sandwich

Bean's Father called to ask if we wanted fresh fish; he'd caught two huge striped bass off of Plum Island that very day.

Bean said (he is not a seafood lover, my man...), "...well, Boodle would love some."

So we picked up a serving-sized fillet just for me!

And so, I proposed to grill it. Topped with parsley and chives and olive oil; flip after 4 minutes and again after 4 minutes, and then remove soon after.

I do not know the exact time -- I waited until the inside, with the tiniest slit, was white instead of pink.

And it came out, somehow, perfect.

Lindt Outlet

10 Lindt bars for $15.00? I think so!

I have a very loving relationship with white chocolate.

Chocolate Chip Cookies (with Cinnamon)

After yesterday's blueberry debacle, I wanted even more to bring something to work to share.

Even with the safest of cookies -- chocolate chip -- I still do not feel comfortable. I've come to this realization after batches and batches of them, and it is perhaps due to my reluctance to measure ingredients -- ironic, as I am an engineer. Perhaps I am too used to cooking, which requires much less accuracy.

But! These certainly came out better than the blueberry mess.

Cream:

1/2 c. butter

1/2 c. granulated sugar

1/2 c. brown sugar

and then mix in:

1 egg

1 tsp cinnamon

sprinkle salt

dollop of cinnamon

The cinnamon, I think, is what makes these interesting.

Dissolve:

1 tsp baking powder

2 tsp hot water

and stir in. Then add:

1 1/2 c. flour

and then stir in:

more than 1/2 c. chocolate chips

handful of chopped walnuts

and bake in spoonfuls for 10-14 minutes at 375 degrees. When they came out, I added a sprinkle of raw sugar for visual appeal.

We will see tomorrow, in the public eye, how they fare.