October 2007


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Much Ado About Stuffing

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This is my mom’s newly-invented recipe. Unfortunately not invented quickly enough for Gansie’s semi-healthy finger food assignment.

She made two versions – a breadcrumb-stuffed portabella (above) and a healthier, but still delicious, spinach version (photo and recipe after the jump).

Breadcrumb Stuffed Portabellas

Peel your portabellas and remove the stems. Finely chop the stems and saute them in olive oil. Add chopped garlic to taste, and some breadcrumbs.

Drizzle olive oil over the portabellas, and scoop the breadcrumb mixture on top of them. Pop ’em in the oven for about 20 mins @ 350.

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So Close You Can Taste It

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After a long, delicious season, the third Top Chef reaches a conclusion on Wednesday. Both the MSM and the blogs are abuzz about the finale, and the biggest focus? Hung.

4th Place Brian on Hung: he’s an angry little man.

The Hater defends Hung; takes on Bravo’s very questionable text message polls.

Hung defends himself, hates on Casey, and claims Bourdain wants him to win.

We won’t have to go Padma-less for long: Season 4 is already filming in Chi-town.

And, in case you missed any of my ramblings, all our Top Chef recaps, along with our famed Padma Lakshmi photo gallery, can be found here.

Photo: Men.Style.com

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Catering Mission: Accomplished

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First, I’d like to thank everyone for all their wonderful suggestions on what I should create for my first catering gig – 30 Minute Abs and Britinanna’s housewarming party.

I’d like to think the food was a success. Here’s the first, “no-cook” creation.

Tomato and Feta Sticks

I can’t take total credit for this idea, El’s co-worker saw a “caprese on a stick” before, so this is adapted from that concept. And thanks to El for all her catering help, too.

My farmer’s market yields beautiful, beautiful tomatoes, and these mini ones are super fun to use, and of course, are juicy and flavorful.

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in Cheese / Recipe / Veggie 3 comments
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