‘Shroom Stroganoff

DSC_0143

“SHITAKE mushrooms, that was close!” While I may not coin the phrase, I am coining the dish. As I stated, we have A LOT of mushrooms right now (shitake and oyster). In our quest to shroom-dome, we went to one of our go-to veggie dishes: Mushroom Stroganoff. When made right, beef stroganoff is considered a classic dish with a creamy and savory flavor profile. Of course, we’re all trying to be healthy in the new year, so why not replace the beef with mushrooms? Better yet – the fancy kind of mushrooms.

When we did this before, we would get the typical dark gravy from normal mushrooms with the subtle earthy flavor of mushrooms. This time, we have strong earthy flavors of the shitake and a creamy, almost sweet flavor of the oyster mushrooms. Together, with egg noodles and creamy goodness, we may not need to make beef stroganoff again! Try it out – you’ll even enjoy the leftovers.

Read More

Endless Beer: Stone Enjoy By 2/14/17

DSC_0141

“Built specifically not to last.” Stone has regularly released their freshest IPAs for us to enjoy WHILE STILL FRESH. February’s brew is “Enjoy by 2/14/2017” Chocolate and Coffee IPA. While many think of the citrus undertones of hops, the right hops can also be paired with flavors such as chocolate. Here’s what we thought…

Read More

Top Ten Things to Do With Your Leftover Wine

DSC_0118 (1)

I’ll admit it – we don’t always finish the entire bottle of wine. Sad, I know. Then, we’ll get into something else like beer or booze, and suddenly about one glass of wine has been sitting in the bottle for at least a week. We try another wine, and another glass sits in that bottle. The problems of a first world citizen…  Well, here at ES, we look to solve those first world problems, which is why we bring you the top things to do with your old wine.

1. Make Vinegar

Your mother makes good vinegar. But really…you can make your own vinegar with just some old wine, “mother,” cheese cloth, and a glass vessel of the appropriate size. If you have a party where there is left over wine, or tasted a few wines, you can even mix them together to fill a bottle and then use that to create your own homemade vinegar. Or, you can buy a bottle of wine to make vinegar (I vote for the other option). Once you get your mother, add the wine, let it sit, add more wine, let it sit, add more wine, let it sit, wait a month.

Fig-and-Clementine-Port-Poptails_Endless-Simmer-339x500

2. Port Wine and Fig Poptails

While this is not necessarily the “spoiled wine” route, let’s be real – nobody ever finishes a bottle of port. Wine and figs all in one! I’m typically not a fan of port, but I think I could get behind this – no matter what season!

IMG_2239-375x500

3. Roasted Pork Loin Over Pumpkin Risotto

I know we’ve seen this one before, but it’s important to point out that even white wine can be used in cooking!

img_1404

4. New York Sour

It won’t be as easy for your friends to call you an old person with this drink. Instead, they’ll be like, “oh shit, your so cool!” …Maybe not, but it’s good.

Read More

“A Fungus Among Us” Flatbread

DSC_0134

The wife and I live in a geographic location very famous for mushrooms. It has its pros and cons. We have grown used to the fresh smell of manure on any day at any time. However, we have also come accustomed to cheap-ass mushrooms that have great flavor. We are so spoiled. Or so we thought.

We heard a random knock on our door this weekend and I opened it to one of my wife’s former co-workers with a box full of shitake and oyster mushrooms. We thought we were mushroom snobs before with our $2.50 5 pound bags of white, portabella, and crimini mushrooms. But this took it to a new level. “Just let me know when you run out,” she says. Oh…we will. Clearly, you’ll be hearing more about mushrooms in the coming weeks. Tonight was an easy one – a quick yet sophisticated flatbread.

“A Fungus Among Us” Mushroom-Balsamic Flatbread

DSC_0133

Ingredients

  • Shitake and Oyster Mushrooms (any will do – but these do have great flavor w/the balsamic)
  • Balsamic Glaze
  • Flatbread (homemade or store bought)
  • Julienned Red Onion (to your tasted and amount of flatbreads)
  • Mozzarella Cheese
  • Romano Cheese
  • Roasted Garlic

Cooking

Preheat oven to 375 or directed temp.

  1. Put freshly roasted garlic down on the flatbread (spread if you wish) and top with the onion
  2. Sprinkle fungus throughout the flatbread evenly.
  3. Sprinkled mozzarella and romano evenly on top
  4. Cook in the oven for 10 minutes or directed time
  5. Drizzle balsamic glaze on top like a damn pro

If you really like it crispy, pre-bake the flatbread before putting all the toppings on and then bake again. Goes well with a nice big glass of your favorite red wine. This meal is an EASY way to make a nice dinner after work in little time. One flatbread was actually pretty filling for me and I would definitely have it again. Reheats well for the next day’s lunch as well.

Braised Hunter’s Chicken

DSC_0124

Cold winter weekend nights are the perfect time for a slow-cooked meal. Chili is often a favorite, stews, roasts, you name it. We’re on a budget and cut out eating out, so we wanted a homestyle restaurant-quality meal for dinner. After going back and forth between pork, beef, and chicken, we compromised and decided on chicken thighs. After some brainstorming and the chef-like brains of my wife, hunter’s chicken was created. And it was delicious.

Hunter’s chicken can really be whatever you want it to be. Apparently, it comes from Northern Italy with many variations. Dark meat works best, but other than that it can pretty much be a free-for-all. The wife made this with a mix of veggies, broth, and some red wine. Top it on a bed of polenta and BOOM.

Braised Hunter’s Chicken

DSC_0122

Ingredients

  • Boneless, skinless chicken thighs
  • Salt & Pepper
  • Olive Oil
  • 1 Onion (diced)
  • 3 Carrots (diced)
  • 2 Cups Red Wine
  • 2 Cups Chicken Broth
  • 1 Large Tomato (diced)
  • 1 Cup Sliced Baby Bella Mushrooms
  • 2 Sprigs Thyme
  • 2 Sprigs Rosemary
  • 5 Cloves of Garlic (chopped)
  • Flour

Recipe

Pre-heat oven to 325

  1. Season chicken thighs and dredge in flour. Add olive oil to a dutch oven and brown on all sides on high heat. Remove chicken thighs.
  2. Reduce the heat to medium and add onions, carrots, and garlic, cooking 2-3 minutes. Pour in the vino, scrape and stir the bottom of the pan.
  3. Bring to a boil and cook for 2 minutes. Add broth, salt and pepper, tomato, mushrooms.
  4. Add chicken and herbs, put on the lid, and cook in oven for 1 hr and 40 minutes.
  5. Serve on top of polenta, wild rice, or mashed potatoes.

Winter Exchange Beer Selection: Shiner Winter Cheers

DSC_0109

I’m behind. Apparently I’m so well known for enjoying beer and booze that everyone decided to get me just that for Christmas. Not that I’m complaining – I have at least two cases of beer that are still waiting to be cracked open. I finally got to opening my winter exchange box and I’m starting to pick my favorites. Off to our first brew – the Shiner Winter Cheers. Shiner Winter Cheers is known as a class winter brew with powerful fruity notes. Here we go…cheers!

Read More