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!

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.

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.

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!

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.

Open-faced Summer Sandwich

Cheese Board Dinner

sourdough bread

gouda cheese

aged cheddar

gala apple

cherry tomatoes

spinach

spanish olives

mushroom

And the world's tiniest cheddar-apple sandwich!

Grilled Scallops!

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!

Steamed Clams - Ingredients

Tiny Apple

It's the eve of apple season! On a stroll, I found a tree so laden with apple babies that I am a'feared it will knock itself down in the coming weeks.

But I sampled one, and the cherry-tomato-sized apples were wondrous. Not unbearably sour, as a usual unripe apple! So I am sticking some in my lunch for tomorrow.

And dinner tonight:

Individual mushroom and cherry tomato pizzas on Ciabatta rolls, with goat cheese. The crumbled cheese adds simply the most glorious tang to the whole meal, and I can't describe how satisfying it was!

Kohlrabi

I have never heard of this.

But eating it raw is like a mild cabbage, but in take-to-work portions. I did not notice that it tasted of apple, as some people have suggested.

As a follow-up, I roasted some with cherry tomatoes, mushrooms, olive oil and curry spices ---- they tasted exactly the same. Hmm.

But I like 'em!

First Pizza in New House!

We haven't made pizza or bread for at least a month, so we didn't know how this would turn out. Our first pizza at Orange Street! We weren't even sure the oven worked.

Bean loaded the crust up with Cabernet tomato sauce, and scallions and hot peppers from our very friendly neighbor.

I added:

mushrooms

anchovy-filled olives

crushed red pepper

and much shredded mozarella.

...and it turned out grand!