Am…musings

The week before the Art Museum and picnic outing, I learned my date likes mushrooms. Inspired by my friend Mary, who whipped up a yummy ‘shroom dip for a Kit Dr. party a few weeks ago, and this BigOven recipe, I did what I rarely do and cooked without a recipe. I think Mary chopped regular button mushrooms and sautéed them in butter and wine, but I spotted a double package of portobellos and decided to use one in the dip and have the other for dinner.

I started by marinating, then grilling the mushrooms:
• 1 clove garlic, pressed
• 1 tsp. shallot, minced (I used dried shallots from Penzey’s)
• A pinch or two of dried thyme (fresh would be better, but I don’t have it at this time of year)
• 1/8 cup red wine vinegar
• 1/3 cup olive oil
• Cracked black pepper
• 2 large portobello mushrooms

Whisk together the marinade ingredients.

Remove the portobello stems and discard.

Cut a shallow “X” and the bottom of the mushroom and lightly score the top in a crisscross pattern.

Place the mushroom caps in 9X13 pan.

Pour half the marinade onto the side with gills and rub in.

Flip the mushrooms over and pour the remaining marinade over the top.

Let marinate for at least 30-60 minutes.

Grill over medium heat for 5-7 minutes per side.

I then mixed the dip (I actually used the food processor to avoid chopping the mushrooms like Mary did, but don’t recommend it because mine doesn’t look very appetizing):

• 1 large grilled portobello mushroom, finely chopped
• 1 package reduced-fat cream cheese, softened
• 1 generous splash of red wine
• 1 clove garlic, pressed
• 1 Tbsp. shallots, minced
• A few slices of pickled jalapeno, minced well (this added a nice flavor and it really isn’t hot at all; I imagine crushed red pepper would also work)
• Salt or garlic salt to taste

Mix the ingredients and chill.

Serve on Cracked Pepper & Olive Oil Triscuits (the best food on earth according to my neighbor Marsha, who very thoughtfully picked up a box on sale for me to take on the picnic.)

The first time I cook for a date, I always feel a little pressure. The Forest Park picnic was no exception. I wanted to impress, but not go overboard. I also think it’s better to not get too fancy as I think most guys are meat-and-potato types.

I decided on steak sandwiches for the main course. I’m not a big steak eater and have never grilled one so I was a little nervous. I foolishly bought some crappy cut of meat, and at the advice of my friend Kelly put it in the freezer and ran to Costco for some really nice, tender ribeyes. I seasoned them with steak seasoning from my neighbors (one uses Canadian, the other uses Kansas City – the ingredients looked the same to me) and grilled them to medium rare. I then thinly sliced them and refrigerated them in an airtight container with an extra sprinkle of the seasoning and their juices. Right before we left for the park, I toasted some rolls, melted a mild white cheese on one half and spread mayo mixed with a little pressed garlic on the other half. When it was time to eat, I assembled the sandwiches with the steak, plus lettuce and tomato.

I also made pasta salad. It’s the second time I’ve used the tips from this Slate article and I’ve been very pleased with the results. This time, I used rotini, Reese’s jarred grilled artichoke hearts (they are awesome!), halved grape tomatoes, quartered pitted black olives, green onion, goat cheese, garlic salt, Penzey’s California Style Seasoned Pepper (awesome stuff!), olive oil and lemon juice.

For dessert, I served strawberries and double chocolate cookies from Trader Joe’s.

For an appetizer, I made a portabella mushroom dip somewhat from scratch. I want to try to capture the recipe so I’ll share a separate post on that soon.

I thought everything turned out well, and my date was very sweetly appreciative.

The Saint Louis Art Museum is open until 9 p.m. on Fridays. About 16 months ago I had a ho-hum Match.com first date there with a guy who just didn’t do it for me. Even so, the whole time I kept thinking, this is a really cool place for a date. I went again last night on a great fifth date with an awesome guy who definitely does it for me and it was still cool (or maybe even cooler). The only difference was the fist date was on a December evening and the museum was practically deserted, which was nice. Last night, it was packed, which wasn’t so romantic, but the amazing weather made it possible for a picnic in Forest Park. In the end, it was a little late and a bit too dark for the picnic so we dined on my back patio, but regardless, the museum is a great date spot. And when the weather isn’t nice, or for those who aren’t up for a picnic, there are plenty of good restaurants around the park, or the Boathouse in the park is fun too.

Tonight we teased those on the outside with trash talk about a hot exclusive club with velvet ropes, muscled bouncers, restricted guest lists and palms that require greasing with cash to gain entry. We were talking about Kit Drive … the street where I live.

I was out with my neighbor Marsha and a long-time friend of hers, who has become a good friend to me over the past few years. At some point … as it often does when we are together … the talk turned to how lucky the Kit Drive clan is. We cook dinner for one another, take care of each other’s pets, drink together, laugh with each other, loan pantry items and occasionally provide a shoulder to cry/bitch on.

While we joke about the “club,” I am extremely grateful and feel truly blessed to have such amazing neighbors.

P.S. Tonight’s outing was a set-up that had been in the works for months. It failed for those who might be curious … he wasn’t my type and I imagine the feeling was mutual. And I’m very much ok with that.

We’re belatedly celebrating my neighbor and friend Marsha’s birthday with an old fashioned Good Friday fish fry. I had some Vanilla Buttercream Frosting left (a triple batch was too much for the cupcakes) so I offered to make dessert.

I thought a chocolate cake would be nice with the frosting, but knew I wouldn’t have enough for the entire cake so I’d planned to make another batch. Then I noticed some gorgeous strawberries on sale at the grocery store and figured I could probably make something work with them. I also bought a chocolate bar and made shavings with my vegetable peeler.

The result is stunning (if I may say so myself ) …

The trick is Pampered Chef’s Easy Accent Decorator, which really is super easy to use. The hardest part of the whole thing was shaving the chocolate and honestly, the cake looked good enough without them that I almost didn’t use them.

I’m digging these food posts, but typically don’t cook anything terribly worthy except around the holidays so I’m going to make the most of “early Easter.” (It was last Saturday, but I’m just getting around to posting this one.)

I had grand visions of gorgeous, froofy cupcakes. First, topped with edible flowers … but couldn’t find them in the Lou. Then, with some elegant sprinkles … but nothing floated my boat at Michael’s, and the cake stores around here apparently only cater to professionals or stay-at-home moms because their hours are a little lean.

To complicate the problem, the cupcakes themselves turned out a little odd. I mixed them in my beloved stand mixer according to the directions for four minutes and ended up with really fluffy batter and cupcakes, although they tasted good. I had planned to try to a new buttercream recipe, but decided I needed a lighter icing to complement them. Thankfully (and I think perhaps a bit subconsciously), I forgot the main ingredient of the light frosting, but had everything for the buttercream.

I’ve called it “superhero” in the title of this post because it definitely saved the day, transforming my not-so-pretty cakes into masterpieces that still don’t look so great upon close inspection (my fault not the frosting’s), but taste absolutely, positively amazing.

I actually found the recipe because I was searching for a frosting that didn’t use shortening. (It’s the main ingredient in most “butter”creams. And although Crisco says “transfat-free” on the label, I don’t see how after reading the ingredients … but I digress.) I follow @cupcakeproject on Twitter and decided to peruse her similarly named blog. Her Vanilla Buttercream Frosting recipe sounded truly delightful and definitely did not disappoint. Stef was also very helpful, answering a bunch of questions and providing suggestions when I was looking for a lighter frosting alternative. If you’d ever consider making homemade frosting (and this isn’t at all difficult) or just want to make your mouth water, take a peek and the recipe, as well as the rest of the blog.

One of the simplest recipes I have is my favorite. It’s my grandma’s recipe for cucumber salad. I’m making it tonight because we’re having Easter dinner this Saturday due to some scheduling conflicts next weekend. I’ve made cucumbers every Easter since my grandma passed away and my aunt was unceremoniously stripped of the duty a few years later when the cucumbers were so salty they were inedible.

I call the recipe simple not necessarily because it’s uncomplicated, but because it requires no real measuring and only two ingredients, minus the most basic spices – salt and pepper.

Although none are difficult, there are a few steps:
First, peel and slice cucumbers (I prefer the seedless English variety). I slice them in the food processor, which makes amazingly quick and pretty work of it … much to my delight (I guess it’s the simple pleasures in life).

Then, according to grandma, grab a handful of cucumbers, throw each handful in a bowl and salt them before adding the next handful. And … here’s where the psychoanalysis comes in. As a 9-year-old kid, I made dinner for the first time. It was potato soup, and after a few bites my dad jokingly likened it to wallpaper paste. It wasn’t necessarily a lie, but probably not the best thing to say to a girl who was proud of her first attempt at real cooking. I was crushed and poured over the recipe to figure out where I’d gone wrong. Ever since … while not necessarily anal about most things … I’ve been a meticulous cook. So … I layer the cucumbers carefully in the bowl, salting between layers to make sure they are evenly salted and perfect.

You can certainly try either way.

After they’re all in the bowl, stick them in the fridge, where they will “sweat” a good deal of their liquid.

After two to three hours, take handfuls out of the bowl and squeeze them over the sink to get as much liquid out as possible.

Throw them in a bowl (no anal-ness required for this step) and cover them with vinegar – plain old white vinegar, which I buy by the gallon because I also like to clean with it.

Top with pepper, stir and refrigerate. I usually do this a day or two in advance, which grandma’s recipe doesn’t call for, but I think it creates better flavors. And my dad … who complained about my first cooking foray … doesn’t like cucumbers so he won’t be enjoying this masterpiece.

I assume everyone’s heard the tongue twister. You know, Fuzzy Wuzzy was bear …

Every time I look at Chewy it comes to mind. For a while, I was calling him Kramer – ala Seinfeld – and this pic still brings that to mind …

But then Fuzzy Wuzzy occurred to me and stuck. I haven’t had him groomed since his unfortunate scalping around the holidays. I think I’m still protesting that scary unattractiveness. Also, his lengthy curly Qs make me smile.

Of course, he does get matted pretty badly, and I haven’t figured out the best way to brush him (plus that takes time and I’ve been swamped). So I’m guessing when I finally take him in, it’ll be another shaving. But for now, I’m enjoying it.