As promised, the rest of my recipes from Mushroom Day.
These two are so quick, simple, and delicious that you should make them tonight. And every night. For the rest of your life.
Just kidding. But they are quick and simple and delicious. So quick and simple, in fact, that I’m not even going to give them each their own post.
First, here is my favorite salad. It is an Arugula Salad with a super easy lemon vinaigrette which is so tasty, so refreshing, and so easy you will feel like you are cheating. Not cheating on anything in particular, just cheating in general.
You will need:
1 bag of baby Arugula
Shaved parmesan cheese
Good quality extra virgin olive oil
salt and pepper
Juice the lemon (to get about 2-3 tablespoons of juice).
Add 1 tablespoon or so of olive oil (your proportions should be about 2 parts lemon to 1 part olive oil. Extra virgin olive oil, if it is good, has a pretty rich taste that can be over powering in vinaigrettes, so you want just enough that you get a hint of its taste and richness. The olive oil will also give the dressing a little body so it sticks to the arugula better.)
Add a generous pinch of salt, and plenty of fresh ground black pepper to taste (I like a lot of pepper. The salt will probably come out to about 1/4 teaspoon or a little more depending on your taste preferences. Don’t skimp on the salt though–it’s what really brings out the lemon flavor and makes it spark!)
Whisk until emulsified, or pour the dressing into a jar with a tight lid and shake vigorously.
Toss the dressing with the greens, top with generous shavings of parmesan cheese. Eat and be happy!
The Garlic Oven Fries (which were my back up plan in case I couldn’t handle the mushrooms and began to fear for my life…potatoes are very filling and satisfying!) are just as simple, but maybe a bit more time-consuming. But they will come out crispy, flavorful and every bit as indulgent as fries of the deep-fried variety!
You will need:
5 lbs Russet Potatoes (or other starchy potatoes)
1/2 head of garlic, broken into cloves
1/2 c. olive oil
salt and pepper
Preheat your oven to 400º
Peel the garlic cloves, give them a smash, sprinkle with salt and mash into paste. Place the garlic paste into a bowl with the olive oil and give it a good stir. Set aside while you prepare the potatoes.
Scrub the potatoes really well, but don’t peel ’em. There’s lots of flavor and nutrients in potato skin! Slice each potato lengthwise into long wedges (about 8 wedges per potato). Pat everything dry with paper towels (this is pretty important if you want crispy fries, otherwise they will steam and be soggy).
Dump all the wedges into your biggest bowl, then pour the olive oil/garlic mixture all over. Sprinkle everything generously with more salt, then use your hands to rub the goodness into all the potatoes and really make that near-nirvana connection with your food!
Place each wedge skin side down on baking sheets or large cake pans. Pour any extra garlic-and-oil over the top.
Bake the wedges for at least an hour or until they are completely tender. If desired, finish them under a hot broiler to finish browning them and give them a little extra crispiness. You could also sprinkle some grated parmesan (or any cheese you like) over the fries right before broiling them and have potato heaven in a wedge!
Sprinkle freshly ground black pepper over the wedges (add the pepper last so it doesn’t burn and become bitter). Taste, and adjust seasoning as needed. Pile the fries into your favorite, giant serving dish. Eat and be happy!
So there they are. Easy, satisfying sides for any meal. And leftover potatoes make a delicious T.V. watching snack!
And now, back to business.
I have some buffalo I need to tend to. I’m not super confident in my ability to cook buffalo well (bein’ as I’ve never cooked it before…ya know…) so I was really hoping to find the best place to try some buffalo in the Boulder area.
Here’s the rules:
1) I will take your suggestions for your favorite place to eat a buffalo burger, or steak, or ragu, or whatever you like as long as buffalo is the main ingredient!
2) Get your suggestions to me by Monday, May 9th (that’s only three days away everyone, so ya better get crackin’!)
3) I’ll make reservations at a restaurant for eight people (that’s six o’ you-all, plus Hubby and me for a total of eight), so the first SIX people to respond with a restaurant are invited to join me at the restaurant next Friday night at 6:30 (that’s Friday the 13th, y’all. I know. Freaky.)
4) I’ll let you all know by Wednesday, May 11, where the feast will take place.
5) Appear, order a buffalo dinner, devour.
The End. For now.