I enjoy food blogs a great deal. Partly because I love cooking and recipes, and partly because I find them (us) to be endlessly amusing. So many elegant little nibbles, such perfect photography, such stylized food. There is a reason I take such close-up photos, people: it’s so you can’t see the rest of my kitchen. Which is usually a total disaster. So, just so you know, when I see your photos on your blog, I imagine that the rest of your kitchen looks just like mine. Maybe it does and maybe it doesn’t, but imagining that you also have dishes piled all over the OTHER counter amuses me every time.
It’s partly because of the perpetual chaos in my house (need I remind you that my girls are 1, 3 and 5?) that I enjoy creating a separate, peaceful plane in my life by writing this blog. Taking photos with the mess cropped out. And eating a little better than I might if I weren’t thinking of sharing my recipes with all of you. So thank you!
Take these mushrooms, for instance. It’s plenty tasty to toss mushrooms in a pan, sear them brown, and season them well with salt and pepper. But it’s just one smidge more delicious, and hardly more effort, to splash a bit of white wine into the pan and finish them with a pinch of thyme leaves. And suddenly, thanks to your presence in the kitchen with me, I’m making a dish fit for company.
A spoonful of these mushrooms will dress up any dish (try heaping the chopped mushrooms onto an egg and toast for breakfast, or spooning them into a panini with some melty cheese, or piling them onto a pizza). Sauteed sliced mushrooms alone also make an elegant side dish on a dinner (or breakfast!) plate. Remember that mushrooms are mostly water and will cook down quite a bit. I’d allow a pound to serve four people.