I’ll admit it, I’m having a hard time reentering life after my fabulous trip to the Mediterranean. I’m back to work on a late evening shift (aka not enough sleep), I still have a million emails to catch up on, and to top it all off-I’m sick. I’m struggling to be good to myself, yet still give my kids and home the attention they need. As much as I would’ve loved to spend my waking hours this weekend in the kitchen, it just wasn’t going to happen. Instead I’m eating the Sopressata Sandwich….
Many years ago, I was overwhelmed with a stressful full time job, raising two kids and trying to appear that I had it all together (To be completely honest this may have not been so many years ago, or even so many months ago, in fact this may still describe my life today…but I digress). I was starting to find my way in the kitchen and was starting to read different food blogs. One in particular, Smitten Kitchen, spoke to me. I love Deb Perelman and her witty prose and her tiny kitchen in New York City. Her writing makes you feel like you are drinking coffee at her table while she is cooking for you. And at that time in my life, I was particularly in need of this. (Thanks Deb!)
So when a Facebook group I am a part of suggested we do a Smitten Kitchen Cookbook Challenge, I was all in. After all, imitation is the sincerest form of flattery, correct? The challenge was designed to go chapter by chapter. One person (and sometimes more than one) would make a recipe and review it, and we would continue on until every recipe in the chapter was completed. This sounded right up my alley. Mushroom Tart? Game on.
Due to my vacation, I entered in round 3 (Sandwiches, tarts and pizza) with the Mushroom Tart. I chose this partially because I really love tarts, partially because I really love mushrooms, and mostly because I knew no one else in my mushroom adverse house would even try this-so I’d have it all to myself (yay! leftovers!). And what a great choice it was! Shallots and mushrooms combined with marscapone, fontina and parmesan to form a hearty filling. Cornmeal in the crust gives the crust dimension. I happen to love herbs, so I added rosemary, because I personally think everything should contain rosemary.
I served this Mushroom Tart with a simple arugula salad, lightly dressed with Strawberry Balsamic Vinegar Reduction from Queen Creek Olive Mill (if you haven’t checked out this family owned olive farm in Arizona, you need to!). Not only was it a great dinner, it was a great lunch (for the WHOLE next week).
Don’t be put off by all of the steps, many can be done somewhat simultaneously. A few tips: slice the mushrooms small enough to be bite size, if you like herbs, feel free to use slightly more thyme AND rosemary, and if you haven’t checked out Smitten Kitchen-do so now!
Friends, the time has come for another Good Food Reads. When this post publishes, I’ll be deep in the throes of newborn life and not sure how much cooking and baking I’ll be doing but I don’t want to be without inspiration for the fall so here are is another set of recipes I can’t wait to try (when I get back to the kitchen!). As always, we love to hear your suggestions for Good Food Reads and the blog in general. Email, tweet, FB message us or say hi on Instagram! …
As all of you who follow our Instagram feed (@withtwospoons) already know, I’ve been in the Mediterranean for the past two weeks. Traveling through Spain, Italy and Greece was AH-MAZING!!!! For sure, this awesome trip will color my next few culinary choices for this blog, but for now, re-entry is HARD. I’m jet-lagged, trying to catch up with the kids and their activities, and trying to stock an empty refrigerator. I need quick, simple and healthy. I need Roasted Broccoli….
I still remember my first real dinner party. I mean, I had been out with friends a million times. We had ordered in pizzas, gotten take out Chinese, checked out all of the various sub places. But none of my friends were cooks. Although we frequently ate together (and were great at finding awesome restaurants), we didn’t cook for each other. Until I moved to Houston. I became good friends with one of my colleagues and his wife, Andria, and they invited my husband and myself over for dinner (how grown up! how nerve wracking! Turns out luckily we both knew how to behave…). And that is when I learned about One Pot Chicken Tarragon….
Oh man, if I thought the need for comfort food was high last week, this week takes the cake. The weather is finally starting to feel like fall, with warm days and cool nights and I am ready to tuck in to some cozy slippers, cardigans, and carbs. Yup, it’s a bit of a carb fest here on Good Food Reads way this week and I couldn’t be happier about it. I’m writing this post in advance, expecting that our newest family addition will be here by the time this post publishes and therefore featuring a bunch of slow cooker recipes…because slaving over the stove with a newborn is no fun, not even for this girl. What do you crave when the weather starts to cool? Do you have any go to meals that are easy to make when your hands are full and you are sleep deprived? Send us your Good Food Reads!
Whole Grain Spaghetti with Veggi-fied Meat Sauce (Cooking Light) is the perfect compromise. Extra veggies and whole grains pepper this classic dish that is perfect for the whole family.
Baked Chicken Chimichangas (The Girl Who Ate Everything). Because who doesn’t love chimichangas? I’ve never actually tried to make them, mostly because I don’t do a lot of deep frying. This recipe is a great baked alternative.
Slow Cooker Chicken Enchilada Soup (Like Mother Like Daughter). There is little that warms my heart more in the fall and winter than a hearty soup. And one that can be made in the slow cooker? Even better. We will definitely be trying this in our house ASAP.
Crockpot Braised Beef Ragu Polenta (A Pinch of Yum). Another crockpot/slow cooker recipe that I’ve been saving for a while – and the time has come to make this one happen. The polenta does NOT go in the slow cooker, so you will need to whip that up just before serving, but seriously…are you not drooling over the gorgeous ragu?
Slow Cooker Barbacoa (Paleomg). One more slow cooker recipe, just because. I l.o.v.e. the barbacoa bowls at Chipotle. I think this recipe might be the perfect thing to try and replicate that at home!
Broccoli, Lemon, and Parmesan Soup (Food52). I can’t wait to try this soup. Such simple ingredients that should give amazing flavor!
Dijon Roasted Brussels Sprouts (Simply Scratch via Girl vs Dough). My love affair with brussels sprouts is ongoing and these sound amazing. My go to preparation is to roast them with pancetta and some balsamic, but I am going to have to give the dijon a try.
Potato Leek Pizza (Pioneer Woman). A nice change up from my typical mozzarella and prosciutto pizza.
Orzo Salad with Broccoli Pesto from Heidi Swanson’s Super Natural Every Day. I love the idea of broccoli pesto! How fun. And full of great nutrients.
Strawberry Oat Crumble Bars (Recipe by Oh She Glows, featured on A Pinch of Yum). Because this list seriously needed some dessert.
Well friends, that’s the list. I hope you found some kitchen inspiration.
Until next week…
I think I’ve previously mentioned my trip to the Apple House, where I bought too many apples (Is too many apples even a thing?). Although I made this fabulous Autumn Apple Crisp, which my family devoured, I also wanted to make something a bit more elegant. I’ve been on a tart kick lately-Blueberry Lemon Cream Cheese Tart, Raspberry Cream Cheese Tart, and I’ve found them not only easy to make, but also visually pleasing. Since I had just made Salted Caramel Sauce, and had so many apples, it seemed like a match made in heaven to create this Salted Caramel Apple Tart!…
Never has the old adage “you eat first with your eyes” been more appropriate then with these Rainbow Carrots. These visually stunning carrots can elevate your next dinner party or convince your kids to eat their vegetables! Win-win!…
You might notice that this week’s collection of Good Food Reads is filled with comfort foods and desserts. Since I’m currently nearing the end of my pregnancy, I make absolutely no apologies for that! I’m still trying to balance these treat meals and desserts with healthy helpings of fruits and vegetables and lots of walking, but let’s face it, sometimes you just need comfort food. In that spirit, here are this week’s Good Food Reads. I hope you enjoy!…
I have been making salted caramel sauce for several years now. One year I even gave it as Christmas gifts for my friends and family. (I love homemade gifts-both giving and receiving!) But what everyone didn’t know is that the recipe that I had been using was unreliable. Some days the recipe would work for me…some days the recipe turned into a yellow, gritty mess. I went through a lot of ingredients and wasted a lot of time. Until I discovered this recipe for Salted Caramel Sauce by Sally’s Baking Addiction!…