Balsamic and Thyme Roasted Portabella Mushrooms

Recipe: Balsamic and Thyme Roasted Portabella Mushrooms

By Katie Goodman

These Balsamic and Thyme Roasted Portabella Mushrooms makes a delicious, simple appetizer or side to go with your Thanksgiving meal. Or if you need a little something to sustain you at lunchtime as you spend your day cooking away in preparation for the big feast, there's nothing better than a quick-to-make snack like this one.

If you want to go above and beyond, stuff the centers with a little bit of goat cheese after they come out of the oven. YUM!

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Ingredients

12 oz small (2" diameter) portabella mushrooms
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh thyme, divided, plus extra for garnish
3 cloves garlic
Fresh cracked pepper, to taste
Sea salt, to taste

Directions

Step 1: Preheat oven to 425 degrees F. Remove the stems from the mushrooms and reserve for another use. Rinse and dry mushrooms. Place mushrooms top side down in a cast-iron skillet.

Step 2: Whisk olive oil and balsamic vinegar together. Drizzle over the mushrooms. Thinly slice the garlic cloves and sprinkle them over the mushrooms, getting a slice or two inside each mushroom. Sprinkle with 2 teaspoons of fresh thyme; season with salt and pepper.

Step 3: Roast at 425 degrees F for 5-10 minutes, until desired doneness is achieved. Eight minutes was perfect for me.

Step 4: Remove from the oven and transfer to a serving plate. Drizzle with remaining garlic, juices, oil, and vinegar in the pan. Sprinkle with reserved 1 teaspoon of thyme leaves and garnish with a spring or two of fresh thyme. Serve immediately.

http://blog.craftzine.com/archive/2010/11/recipe_balsamic_and_thyme_roas.html

Oven-Candied Tomatoes

Oven-Candied Tomatoes

A few weeks ago, we canned 60 pounds of dry-farmed Early Girl tomatoes. My CSA sent along a recipe for oven-candied tomatoes, so we did a small batch of those as well. WOW! They were so good that we just got another 60 pounds specifically for oven-candying. Cooking them slowly in the oven intensifies the flavors; we were literally burning our mouths popping the tomatoes in like candy.

The recipe couldn't be simpler; the trick is slow-cooking high-quality tomatoes. Even better, you don't need to go through the hassle of canning them; they'll keep in the olive oil they roast in for a few months in the fridge (assuming they're not eaten before then!).

Make them now while you can get the last of the season's tomatoes; I guarantee they will add some sweet summer flavor and eye-popping color to your Thanksgiving feast.

Oven-Candied Tomatoes

Cut small, good-quality tomatoes in half (they don't have to be Early Girls, but choose tomatoes with a lot of flavor) and put them in a metal roasting pan. Cover generously with olive oil (more than you think you need, in fact). Roast in the oven at 400 degrees for 30 minutes, then turn down to 350 for 30 minutes, then 300 for 30 minutes. If they're starting to burn, take them out, but if they still need a little caramelizing, turn the oven down to 250 and let sit for another 20-30 minutes. Let them cool to room temperature, then cover with the olive oil in a jar and store in the fridge. Enjoy!

Here's what they look like straight out of the oven:

http://blog.craftzine.com/archive/2010/11/oven-candied_tomatoes.html

Sautéed Brussels Sprouts with Maple Syrup and Bacon

Thanksgiving Side Dish: Sautéed Brussels Sprouts with Maple Syrup and Bacon

By Katie Goodman

I know, I know. Brussels sprouts. I can almost see you rolling your eyes. But they're really quite tasty when they're cooked almost any way BUT boiled. If you're looking for something different to feature at your table this Thanksgiving, this recipe for Sautéed Brussels Sprouts with Maple Syrup and Bacon will surely be a crowd-pleaser despite the vegetable's bad rap.

I prefer to cut my Brussels sprouts in halves or quarters. They cook faster and seem to be tastier. The outside doesn't get overcooked while you're waiting on the inside, their color stays more vibrant, and they're easier to eat. Bacon is a great match with Brussels sprouts. Add to that some maple syrup, and you won't even realize you're eating the vegetable you hated as a child.

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Ingredients

1 1/4 lb Brussels sprouts
1/4 cup diced center cut bacon, uncooked
1 large Shallot, chopped
2 teaspoons Butter
2 teaspoons Olive oil
1/4 cup Water
1/4 cup Maple syrup

Directions

Step 1: Wash and trim the Brussels sprouts. Discard any wilted or dirty outer leaves. Trim the stems slightly to remove part of the stump, but not too close, or else the leaves will all fall apart. Cut in quarters. Set aside.

Step 2: Peel the skin off the shallot and roughly chop. Set aside.

Step 3: In a large sauté skillet, heat the oil and butter over medium-high heat. Add the bacon and shallot and sauté until the bacon is cooked through and crisp and the shallot is tender.

Add the Brussels sprouts and sauté for 2 minutes.

Step 4: Add 1/4 cup of water to the pan and cover with a lid. Cook over medium heat for 3-5 minutes, or until desired tenderness is achieved. Remove lid, cook off remaining water and stir in the maple syrup. Season to taste with salt and pepper, if desired. Serve immediately.

http://blog.craftzine.com/archive/2010/11/sauted_brussels_sprouts_with_m.html

Mixed Greens with Apples and Cranberries

Mixed Greens with Apples and Cranberries

This is one of those great, last minute dishes. With all the rotating dishes in the oven, it is nice to toss a quick salad together that doesn't need its turn to bake.

Ingredients

5 oz package of mixed greens
1 large Honeycrisp apple
2/3 cup dried cranberries
1/3 cup crumbled feta cheese
Lemon juice
1/3 cup walnuts, optional
Balsamic vinaigrette homemade or store bought

Directions

Put the mixed greens in a large serving bowl. Sprinkle cranberries on top. Set aside. Cut the apple in half from stem to bottom. Slice each half into thin, half-moon slices. Arrange the apples on top of salad. I like to fan each half out.

Using a silicone basting brush, lightly brush the apple slices with lemon juice to prevent browning. Sprinkle feta and walnuts on top. Serve, passing the dressing separately.

http://blog.craftzine.com/archive/2009/11/thanksgiving_feast_side_dishes.html#rolls

Buttery Dinner Rolls

Buttery Dinner Rolls

These rolls are best timed so that they can go in the oven just as the turkey is ready to come out, since you allow the turkey to rest for about 20 minutes before carving. If you own a bread machine, this recipe works well in that too. Simply add the ingredients according to the manufacturer's instructions (typically liquids first, then dry ingredients, and the yeast on top). Run the recipe on the dough cycle, and form balls after it completes.

Ingredients

4 oz water
6 oz milk
4 Tbsp butter
1 packet yeast
1 egg, beaten
4-5 cups all-purpose flour
½ cup sugar
½ tsp salt
3 Tbsp Butter Buds

Directions

In the microwave or on the stove, melt the butter. Add the milk and water, whisking to combine. Warm the mixture to about 115°F. Sprinkle the yeast on top and allow the yeast to rest for 3 minutes. In the meantime, combine the flour, sugar, salt, and Butter Buds in a medium-large bowl. Set aside.

Whisk the yeast into the liquid mixture to blend. Add the egg and whisk it in. Combine the liquid ingredients with the flour mixture. Stir with a wooden spoon until well mixed. Turn the dough out onto a floured surface and knead until a smooth elastic ball is formed.

Alternatively, you can do the mixing in a stand mixer (such as KitchenAid) using the dough hook. Knead for 3 minutes, or until a uniform ball is formed.

Grease a large bowl, place the dough in it, and cover with plastic wrap. Allow to rise for 1½–2 hours, or until the dough has doubled in bulk.

Punch the dough down, cover, and let it rest 5 minutes. Meanwhile, grease 2 pie plates or one 9x13 pan. Divide the dough into 14–16 equally shaped balls and arrange in pans. Cover with plastic wrap and let rise for an additional 40 minutes–1 hour.

Preheat oven to 350°F. Bake for 15–20 minutes. Brush the hot rolls with melted butter.

http://blog.craftzine.com/archive/2009/11/thanksgiving_feast_side_dishes.html#rolls

Grilled Balsamic Basil Flank Steak

I decided to collect some recipes that I've found in various places here. Enjoy!

Recipe: Grilled Balsamic Basil Flank Steak

By Katie Goodman

Father's Day is nearing and it's time to get a special meal ready for the dad in your life. I won't be with my dad on Father's Day, but I will be celebrating with my husband and children, and we'll certainly be enjoying a special meal together as a family.

I always love to grill out in the backyard for Father's Day. It keeps things a little simpler, because it doesn't seem to make as many dirty dishes, while still tasting great and feeling really special. This steak goes great with artichokes and grilled potatoes as a side.

Download Recipe PDF
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Ingredients

1 lb flank steak
Sea salt
Freshly ground black pepper
Balsamic basil vinaigrette (recipe below)

Directions

First, make the balsamic basil vinaigrette, using the directions provided below.

Place the steak in a gallon-sized zip top bag, and pound the flank steak with a meat mallet or rolling pin until it is of even thickness throughout the whole portion. Season generously with salt and pepper on both sides, then let sit for about 10 minutes at room temperature.

Add balsamic basil vinaigrette to the bag (reserving 1/3 cup for later). Zip the bag, getting as much of the air out as possible, and rub the bag all over to distribute the vinaigrette evenly. Refrigerate for up to 24 hours.

Remove the steak from the refrigerator and let it sit at room temperature while you preheat your grill to medium-high heat.

Wipe any excess herbs from the steak before grilling. Grill, turning once, until desired doneness is reached, about 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium.

Allow the steak to rest on a platter, loosely tented with foil, for 10 minutes.

Slice the steak across the grain into thin strips. Serve along with the remaining balsamic basil vinaigrette.

Balsamic Basil Vinaigrette

6 Tbsp olive oil
1 1/2 Tbsp balsamic vinegar
1 1/2 Tbsp red wine vinegar
1 1/2 Tbsp Dijon mustard
1/3 cup minced basil leaves, packed
3 cloves garlic, minced
3/4 tsp freshly ground black pepper
1/2 tsp sea salt

Whisk all the ingredients until well combined. Reserve 1/3 cup for serving alongside the cooked steak.

http://blog.craftzine.com/archive/2010/06/recipe_grilled_balsamic_basil.html

Snowmen For Dinner

Snowman Biscuits

2 c all purpose flour
4 T shortening4 T baking pwdr
1 t salt
3/4 c + 1 T milk


Preheat oven to 400F

1. mix together flour, baking powder and salt
2. add shortening and blend until dough is pretty well mixed with the shortening
3. add milk slowly and knead until dough is doughy but not sticky (if it gets sticky, add a little bit more flour)
4. knead dough out onto hard, floured surface
5. roll dough out until its between 1/4" and 1/2" thick
6. choose your favorite snowman (or other shape) cookie cutter and cut away!
7. arrange shaped biscuits on a cookie sheet (or two)
8. place sheets in oven for 20-30 minutes or until their tops are golden brown
9. remove from oven and cool10. use biscuits as a perfect compliment to any of your favorite dishes/meals

Shown below: biscuit snowmen swimming in a bowl of Swedish Meatballs