It all started with the ridiculous amounts of mushroom I usually buy from the grocery store. I always over estimate the quantity for mushroom consumption in our family. So, as it is with all those brilliant ideas, when stars align and you have just the right ingredients (and heaps of mushroom) in your kitchen, I found a tasty combination of mushroom and puff pastry – the Mushroom Pastry!
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Don’t you love those days when you can freely fire up your oven, cooking in sub-zero, Polar Vortex days as we have this wonderful winter in Chicago. There’s something comforting about that. Looks like the North Pole decided to move down here and we are uber-thrilled. Or NOT.
Every now and then we would have enough of this, pack up and head to Florida for a month or so. At least we break this winter in two. That’s when I tried this roasted peppers pasta, inspired from Jamie Oliver’s Cook with Jamie
I twisted this recipe adding mushroom and asparagus, which both can be easily left out if you aren’t a fan of those. Same with Blue Cheese which understandably, isn’t everyone’s friend. This dish includes plenty assertive ingredients (anchovies, garlic, blue cheese) to have a glorious outcome.
I am also a musician, and like to improvise on my guitar when we are getting together with a couple folks for a jam-session. This recipe will give you the freedom of doing just that… culinarily speaking (don’t use this dish to play music, it might get awkward). It’s my Mother-in-Law’s Stir Fry recipe that was posted on one of those church Cookbook collections. It beats a lot of recipes out there, and I can vouch for it since I am making it every other week! The secret is in the garlic, of course. Read on, good people…