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

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!

Lil' Casserole Dish

New dish; grape leaves and mushrooms and broccoli.

Scrumptious dinner, beloved company!

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!

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.

Grilled Scallops!

Bean's Mediterranean Burger

Cherry Tomato Tart

For the crust, let a bit of yeast bloom in warm water. Then mix in:

~3/4 c. flour

pinch salt

And I added some oregano and dried tomato flakes. You can add whatever spice you desire!

And above, I added:

cherry tomatoes

parmesan cheese (grated)

spinach

and folded the dough around it.

And bake for maybe....12 minutes? Quick, and certainly delicious.

Pita Bread -- why won't you fold?!

Kabobs!

A kabab buffet!

A spread of fixings, including:

yellow peppers

cherry tomatoes

mushrooms

purple onions

shrimp

chicken breast

(I, for one, left the first and last out.)

Bore (beer in hand) was grill master, and well he did.

and hence -- a perfectly cooked shrimp!

Grilled Pizza

We grilled pizza!

1. Make pizza dough

2. Stretch dough, and lay it on oiled, heated grill for about 4 minutes.

3. Remove; add toppings

4. Grill for (maybe) ten more minutes; until bottom is charred slightly.

Such a different taste than oven pizza! And so wondrous. Henceforth, we will have a summer pizza and a winter pizza.

Hee!