Mothers Day Brunch with the Grudge Monster

When you think of culinary hot spots, you might automatically think of New York City, or Chicago. Portland with it's food truck scene. California for health conscious fresh fare. Texas or Kansas City for barbeque. You might not immediately think of Des Moines, but times are changing friends! We are "on the map" so to speak and it's time to give some serious cred. Des Moines is home to a number of James Beard Award winning chefs. The culinary scene has exploded with downtown, the East Village, and western suburbs taking on a Disneyland-like quality for foodies. 

We have events throughout the year that peak interest in the food scene too- the Food Truck Showdown. Winefest. World Food and Music Festival. Italian American Festival. The Taco Festival. We have Greek food fairs, Baconfest, even a cheese curd festival. There is literally something for everyone in the city. I just can't get enough either. Every week I find something interesting to attend, or taste. New restaurants pop up and it's hard to even get in the door with all the buzz. That was the case with St. Kilda. Nestled in the Harbach Lofts building on the southern edge of downtown, St. Kilda is owned by Alexander Hall, who brings his culinary vision all the way from Australia. 

My Grudge Monster knew I'd been wanting to go to St. Kilda for a long time so her Mothers Day treat for me was a beautiful brunch. I was so excited to finally get to go! The restaurant space is just gorgeous. Industrial with soaring ceilings, exposed ductwork and brick, but flooded with sunlight and sprinkled with elegant and modern seating and fixtures, the dining room pays tribute to the loft building it's situated in. The menu is so creative, and surprising. Portion sizes are perfect- just perfect for your meal, without needing a to go box. This might seem a bit "light" to some people but honestly, in the U.S. portion sizes have gotten out of control anyway. St. Kilda's philosophy is to provide you with a perfectly sized meal you will eat NOW while freshly prepared. Every dish is beautifully plated and garnished and flavors are best described as- FRESH.

We started with beverages, and they have the perfect cup of black coffee. Single origin fair trade coffee is roasted dark, and brews a beautiful strong cup with the perfect hint of oil on top. No cream or sugar added, this cup was warming and happy.

We shared a bowl of the housemade granola and yogurt. Big crunchy nuts, seeds and perfectly toasted oats filled one side of the bowl while Greek yogurt dotted with chia seed filled the other. Local honey drizzled over all, and fresh berries and peach slices were scattered on top, along with a sprinkling of beautiful microgreens. It was perfectly sweet without being overly so, and loaded with flavors and textures.

We each chose a toast for our entree. Grudgie ordered the Mushroom Toast, which was a big slab of toasted crusty sourdough, spread with a truffled cheese spread, and topped with roasted maitake, bunapi, and bunashime mushrooms, drizzled with olive oil, and sprinkled with microgreens. She added a perfectly poached egg. The bread is just....... yum. Crunchy crust, thickly sliced, perfectly toasted, and piled with the mushrooms, it was so savory and delicious.

I went hipster style with the Avocado Toast. This plate is a serious contender for Best Thing I Ever Ate. That same slab of wonderful sourdough is covered in fresh avocado- just smashed just enough. A dollop of salsa, fresh sliced cucumber, feta cheese, a healthy sprinkling of roasted corn and pickled red onions on top- absolute food heaven. I added a scrambled egg to mine, and I don't know HOW they did it, but somehow they managed to absolutely flawlessly duplicate my grandmother's buttery perfect scrambled eggs. Done exactly as I love them, NO brown spots, not too soft, not too overdone. I ate every kernel of corn, every pickled onion ring, every crumb of bread. 

I can't wait to go back, and you better believe I will be. St. Kilda also serves some very creative cocktails, beer and wine, a nice selection of coffee and espresso beverages, handmade bakery items and recently started serving dinner. I. Can't. Wait. To. Go. Back.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Recycled Dinner- Using Leftovers in a No Recipe Meal

Leftovers. You either love them or hate that. Some people eat them, others leave them in plastic containers until they return to life in a fuzzy bowl of antibiotics-to-be. Some people refuse to even save them. Sometimes they make a great lunch the next day and sometimes you're eating them for the next three days. Leftovers don't have to be boring and with a little creativity, they don't have to be the exact same meal either. 

Friday night I came home from work dreading the coming winter storm. I walked in the front door and was immediately met by lovely aromas. The Chef was busy cooking dinner. He was making a roast beef, rubbed with a coffee and spice meat rub he put together and slowly roasting in a bottle of Cabernet Sauvignon. He makes an absolutely killer roast beef and uses all the traditional vegetables- carrots, onions, garlic, mushrooms. After a delicious dinner we still had a good portion of roast beef left over, and a small bowl of roast potato wedges so he tucked those away in the fridge for now.

Saturday night meant pizza night, and more leftovers. For toppings, we wanted salami, mushrooms, onions, olives green peppers. I needed one bell pepper, but they came in packages of three, so, you guessed it, two peppers were leftover.

So here we are on Sunday and I need to pull something together using the various left over items from our last couple dinners. This is going to be easy! I've got everything I need- roast beef to chop up, vegetables to add flavor and textures, roasted potatoes to either incorporate or serve alongside, and two beautiful bell peppers to pull it all together!

Get started by preparing the peppers. I used two large green bell peppers. Cut in half lengthwise and remove seeds and membranes. I charred the peppers a little over the gas burners to get a smoky roasted flavor. Spray a baking dish with cooking spray and arrange the peppers cut side up. Set aside.

For the filling I prepared 1/2 cup uncooked rice, using the leftover broth from the roast as the liquid. Just cook it like you would regular rice, and set aside.

Pick out and chop enough of the roast beef to make about one cup, enough for four pepper halves. Chop some of the mushrooms and onions. I smashed a couple cloves of garlic too. In a medium bowl, toss the meat cubes, rice, and vegetables with about 1/2 cup salsa or pasta sauce- whatever you have around. Divide the filling among the pepper halves. Top each with some shredded or sliced cheese. Cover with foil, but tent it, so the cheese doesn't stick to the foil and bake at 375 for about 30-45 minutes, uncovering at the end to brown the cheese.

Wasn't that easy? No recipe, just use whatever you have. You can add veggies such as leftover corn, or olives, or whatever you like. Serve with a salad and some bread and you've got a super fast and economical dinner that helps clean out the fridge!

The Littles Come to Visit and Braised Saucy Pork Chops

It's Gramma Day at my house! Actually, it's Slumber Party at Gramma's House today and I'm pretty excited about it. When The Littles, Lucas and Hayla, my adorable youngest grandchildren, who are 6 and 8 respectively, come to visit we know we will be watching lots of kid friendly movies, coloring, and snacking. The kids brought a big stack of movies and I had planned some fun projects for coloring to keep the kids busy.

We made music videos, with the kids playing guitar and singing a song of their choice. Hayla performed a pretty fantastic rendition of Zombie by The Cranberries. I never knew she knew this song! Lucas, who announced "I'm horrible at making sounds" gave his heart and soul in a song that was written by him apparently, a hybrid mix of thrash metal and scratch DJ. Hayla also took a turn as a percussionist, utilizing a single cymbal and a variety of dishes and table surfaces as drums. We watched a movie about Barbie becoming a musketeer and Hocus Pocus, which seemed oddly out of place in February, but fun nonetheless, and munched on popcorn snacks.

While the kids were busy watching movies, I got dinner started. Pork is on the menu tonight and I just happened to get a great deal on boneless pork chops. Iowa is a top notch pork producing state and we always have great availability, awesome options for pork cuts and terrific prices. Unlike the pork of my childhood, which was usually cooked to death and dry, modern pork is tender and juicy and cooks like a dream. Standing at the meat counter yesterday the toughest decision I had to make was bone in or boneless. Now, every good cook will swear that bone in is the way to go. The bones contribute tons of flavor to whatever dish you're cooking. Bones look good on the plate too. Of course, on the other hand, boneless chops tend to cook a little quicker and are just are attractive looking in your finished dish.  It's really a preference- if I am cooking something that requires long slow cooking I always go with bone in, and something that cooks in less than an hour, boneless.

Since I was working with pork I opted to use another Sinful Food olive oil- this time, the Wild Sage. Sage is a natural partner for pork and this infused oil is so flavorful and aromatic. I used the oil to saute the vegetables and sear the chops, and added a teaspoon of crushed dried sage leaves as well for a full and warm sage flavor.

To get your Sinful Food oils and Signature Seasoning, click HERE.

Braised Saucy Pork Chops

6 pork chops

Sinful Food Signature Seasoning

Sinful Food Garlic olive oil

1 small onion

4 cloves garlic
1/2 teaspoon crushed dried sage leaves

8 oz package mushrooms

1 can golden mushroom condensed soup

1 packet pork gravy mix

1/2 cup dry white wine

fresh parsley

Finely chop the onion, mince the garlic, trim stems and slice mushrooms; set aside.

Season the pork chops with the Signature Seasoning. Heat a couple tablespoons garlic olive oil over medium high heat in braiser or Dutch oven. Brown the chops on each side, in batches if necessary. Remove to plate. Add additional oil to pot if needed. Reduce heat to medium. Add the onion; cook and stir until softened, sprinkling with Signature Seasoning. 

Add the mushrooms; cook and stir until browned. Add garlic and crumbled sage leaves and cook for one minute.

Deglaze the pot with the wine. Stir in the soup and about 1/2 cup water and return the pork chops to the pot. Cover tightly and braise until the chops are tender, about 30-45 minutes, or pop the Dutch oven into a 350 degree oven for 45 minutes.

When the chops are done, remove from pot with vegetables.  In a small bowl, mix the gravy packet with a couple tablespoons of water. Stir into the sauce in the pot. Cook and stir until thickened. Return the chops and vegetables; heat through.

Serve over buttered noodles, mashed potatoes or polenta, sprinkle with chopped fresh parsley.

Normally The Chef moans and groans when I force him to eat polenta. He has not yet embraced it the same way I have. This time, however, he really liked the polenta with the rich and mushroomy pork gravy. He even had seconds. I'll get him on board sooner or later!

Sunday we had a very exciting day! We got up early and had breakfast then made some very colorful Easter Eggs to hang in the windows at their house. When it got closer to lunch time we got a call from my daughter Laurie who invited us to brunch at Malo, our favorite Latin restaurant. Brunch with the kids was fun. They made good choices from the buffet and ate all their food. They also enjoyed some fruit and cookies dipped in the chocolate fountain. The Littles had chocolate beards and mustaches! We had a great weekend at Gramma's house. I can't wait to do it again.

Disclosure of Material Connection: This is a "sponsored post." As a Brand Ambassador, the company who sponsored it compensated me via a cash payment, gift or something of value. Regardless,  I only recommend products or services I believe are of good quality and safe. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Cast Iron Cooking- Roast Chicken with Herbs and Mushrooms with Sinful Food

Let's talk food trends for a few minutes, shall we? We have all seen some of the current ones and that's not where I'm going right now. Instead, I'm seeing a big trend in returning to some of the great basics. Classic dishes. Familiar preparations. Flavors that bring great memories. Chicken seems to be one of those trends that are super hot right now and especially roast chicken. I love roast chicken. Seriously love it. I could eat roast chicken and roast chicken leftovers pretty much daily and not complain. The leftovers are so incredibly versatile and the roast chicken itself is such a luscious comfort food and with so many herbs, spices and other flavors to enhance it, the boring roast chicken of years ago is long gone.

What does this mean? It means that you guys are going to see a few lovely roast chickens in the coming weeks. You see, I have been reading about chicken a lot. Watching cooking videos and demonstrations to try and figure out some new flavor combinations. Experimenting with different cooking vessels and different temperatures, to baste or not to baste, stuffed and unstuffed. Talking with other cooks and chefs and learning as much as I can about the humble little chicken.

Tonight's chicken was inspired by a cooking video, shared by Bon Appetit Magazine. I have added some of my own touches to customize the recipe but kept the basic bones of the recipe the same- roasting the chicken in cast iron on a bed of fresh mushrooms. The mushrooms roast underneath the bird and absorb all those amazing chicken juices, turning all rich and brown and crusty in places unlike any other mushroom and chicken recipe I have seen. The pearl onions just melt into caramelized heaven. Because the mushrooms take on all that delicious flavor you don't even need to worry about gravy- just toss together a fresh salad and serve with those flavorful mushrooms.

The real highlight of this dish has to be the wonderful garlic olive oil and Signature Seasoning from Sinful Food. I discovered Sinful Foods by way of a Christmas drawing online when I was picked as a winner. Sinful Food is the company founded by Chris Lee, a nutritional industry professional with over 22 years in the business, with an emphasis on blending ingredients. His business acumen and passion for healthy and delicious foods make his a true powerhouse. Chris tells me he spent lots of time with his mother in the kitchen, watching and soaking up everything she did and often helping prepare meals. His grandmother also was a very important influence in his interest in the culinary world, treating him to meals in upscale restaurants, introducing him to chefs and taking him on tours of some of the best restaurants. At a time when many young guys are interested in comic books and sports books, Chris chose a cookbook from the school book fair and headed home to launch his lifelong love of cooking. 

It's only natural that this love of cooking would lead to a desire to create exceptional ingredients and seasonings. Seasonings for meats were the first experiments and a seasoning mixture for salmon became his first success and because of it's versatility became the company's Signature Seasoning. It's delicious on all kinds of meats, fish, poultry and vegetables. Chris is expanding the business to include gourmet flavored olive oils, and gourmet chocolates and eventually coffees. Online ordering will be available soon as well. I know I am super excited to try the many different olive oils. The garlic is exceptional!

I used the garlic oil to toss the mushrooms and onions before roasting, as well as seasoning the bird and vegetables and used the oil in making the homemade rustic croutons. Talk about flavor! The garlic oil tastes like freshly minced garlic and is so light, just like you'd expect from a high end olive oil. I used the Signature Seasoning on the outside of the bird, tossed with the veggies, and sprinkled over the croutons. It's not simply a "seasoned salt", it's so much more. It highlighted the flavor of the fresh herbs and gave the croutons a great savory taste. These products are fantastic and highly recommended.

I used a mix of cremini and while mushrooms.
I had hope oysters or trumpets would be
available but they were not. Almost any
mushroom would work in this recipe.

Roast Chicken with Herbs and Mushrooms

1 3-4 lb roasting chicken

1 lemon

1 head garlic

small handful fresh thyme/parsley/chives (whatever you have on hand)

1/4 cup butter

2 teaspoons minced fresh thyme

pinch of rubbed dried sage or ground sage

Sinful Foods Signature Seasoning

1 pound assorted fresh mushrooms
1 10oz package pearl onions, peeled

Sinful Foods garlic olive oil

Heat the oven to 325 degrees. Grab a large cast iron skillet and set aside. You will be roasting the bird and mushrooms right in the skillet.

Set the chicken on work surface. Cut the lemon in quarters, stuff two quarters inside the bird and reserve the other two. Cut the head of garlic in half crosswise. Reserve one half for another use. Cut the other half again in half and stuff in bird along with the fresh herbs.

In a small bowl combine the softened butter with the fresh thyme and sage. Rub all over the chicken surface. Season with Sinful Foods Signature Seasoning.

Clean and trim the mushrooms. Cut any large mushrooms into halves or quarters. Pile into cast iron skillet, drizzle with Sinful Foods garlic olive oil and season with Signature Seasoning. Place the chicken on top of the mushrooms, squeeze the reserved lemon quarters over all. Place in hot oven and roast for 2 1/2 hours. Remove from oven and let rest, tented with foil, for 30 minutes. While resting, toss together a quick salad with greens and herbs and a Dijon vinaigrette.

The croutons with the garlic oil and Signature Seasoning were
so delicious I ate all the leftovers for a snack!

Carve chicken and serve with mushrooms and onions and salad with croutons made from crusty bread.

If you cannot find pearl onions you can cut a couple large
yellow onions into wedges but I promise you, the pearl onions
make the difference. The melt into sweet bulbs of flavor
that burst in your mouth. Totally worth the trouble.

This chicken and those mushrooms are so flavorful and filling you will not miss having a starch on the side. For real, grab some zippy salad greens- baby lettuces and peppery arugula, maybe some bright radicchio, and a quick to mix Dijon vinaigrette and that's seriously all you need to have a lovely and impressive dinner that's great for everyday or entertaining.

Disclosure of Material Connection: I received one or more of the products or services mentioned above for free as part of a random drawing. There was no requirement of using the products and then providing written promotion. This post is entirely of my own writing. Regardless, I only recommend products or services I believe are of good quality and safe. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Friday Flatbreads

Friday. The work week is over. The wine is chilling. My chef is at work, meaning I am left to fend for myself this evening. After a long day in the office I often don't feel like cooking a big huge meal when I get home, and living in a rural area limits my options for a quick meal. That's where Flatout Flatbreads come in. 

Usually when we make pizza at the Little Lake House we break out the Kitchenaid and make dough the old fashioned way. Tonight, however, I'm cooking just for me, and cheating just a little bit by using the flatbreads. 

Because I like to shake things up a bit, I won't be using the usual pizza toppings. The bottle of white Merlot chilling in the fridge calls for something a little lighter that won't weigh down the thin and crispy flatbread crust. I want something that will compliment the wine, taste fantastic, but be easy to pull off. Few things in life taste better than perfectly caramelized onions. I prefer Vidalia or red onions for caramelizing. They have a higher sugar content and become so sweet and tender they are irresistible. 

To get things started, I am going to caramelize a large red onion that's been cut into slivers. Cutting the onion was fun itself- I broke out the brand new ceramic chef's knife and I must say, I am sold! It cut the onion effortlessly and nothing stuck to the blade. Cooked slowly in a heavy skillet with a pinch of salt and a little bit of butter until golden brown, I'll add a couple cloves of minced garlic for the last 5 to 10 minutes. I don't want to overcook the garlic- it gets very bitter. Spoon the onions into a bowl and set aside.

Melt another tablespoon or so of butter in the same skillet and add a handful or two of sliced mushrooms (depending on how many pizzas you plan on making) and saute them until golden brown. Mushrooms are a great accompaniment to the caramelized onions. They soak up a little of the buttery sweet drippings in the pan and if left to become golden brown before turning, they take on a whole new savory dimension. Once the mushrooms are cooked, set aside to cool.

We love all kinds of sausage and charcuterie around here, with sopressata and salami being the big favorites. Artisan sausages are easy to find and in any price range but I find cotto salami or Genoa salami to be the best choice for this pizza. I always ask the deli clerk to slice it as thin as possible. Cut several slices of salami into strips, again, using the amount you need for the number of pizzas you are making. It's super easy- roll the slices up like a cigar and slice using that awesome knife, separate the slivers with your fingers.

Lay a flatbread on a pizza stone or baking sheet. Brush evenly with olive oil. This is also a great way to use infused oils or others such as pumpkin seed oil. You can get a huge variety of flavors just by switching up the oil. I used the leftover butter from the sauteed mushrooms with a touch of oil added to be sure I had enough. Over the oil, scatter shredded mozzarella cheese, using a little lighter hand than if you were making traditional red-sauced pizza. Sprinkle the caramelized onions, mushrooms and slivered salami over. Give each pizza a couple grinds of fresh ground black pepper and a little drizzle of olive oil on top. Pop in a 425-450 degree oven and bake about 10 minutes until bubbling and brown and crispy on the edges. Keep an eye on them- remember, you aren't baking raw dough here so they finish a LOT faster!

Remove from oven and let rest a couple minutes. Top with chopped fresh herbs or fresh baby greens if you like. Cut each flatbread into pieces and enjoy with that chilled bottle of wine!

Now, wasn't that easy? There is almost no excuse for greasy deep fried drive thru food when you can get dinner together with only a handful of ingredients and in the oven in minutes. Can't find Flatout Flatbreads? I can't always get them either, so I often substitute large flour tortillas. Sometimes I use traditional tomato sauce and all the regular pizza toppings. Remember- use what you have on hand, and use what you like to make it yours. 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Waiter, there is a fungus in my soup!

The Chef and I are mushroom people. It's one of those things- you either are or you aren't. We love mushrooms of all kinds. We have been known to wander aimlessly in the woods looking for the elusive morel, and for bringing home creepy looking enoki mushrooms from the Asian grocery store. Stuffed, sauteed, fried, over a steak, dipped in sauce, you name it- we will eat it. So it's not surprise that since we're on a homemade soup kick mushrooms make an appearance. 

Another thing we are really into is roasting things. Especially vegetables- the high heat seals in flavor and brings a smoky element to whatever type of veggie you are roasting. In this recipe, the high heat brings out the earthiness of the mushrooms, caramelizes the leek and shallot and gives you lots of roasty toasty browned bits in the pan to add tons of flavor to the soup. I am cooking bacon in the oven at the same time so I'll add a drizzle of bacon drippings to really bring out the smokiness in the flavors. Deglazing the pan with cognac, which is a classic partner for mushrooms, brings a note of sophistication to the soup. Finished with cream, this soup has loads of character, flavor and warms you up on a chilly day. Homemade croutons and big bacon chunks finish it off with a rustic flair.

A quick word about mushrooms- The mushrooms I have chosen to use are easy to find in almost every supermarket. The typical package of mushrooms is 8 ounces and if you can't find all three types, or if you want to try a different mushroom, such as porcini, as long as you have a pound and a half, mix it up! I don't care for shiitake mushrooms much, but if you use them, remove and discard the entire stem-it's tough and woody. You can use just about any other mushroom except morels. Even if they are in season, they don't work well with roasting. If in doubt, just roast a few in the mix and taste test them. If you want to play it safe you can even use 3 packages of white button mushrooms and still have great results.

Creamy Mushroom Soup

• 1 pkg button mushrooms
• 1 pkg portobello mushrooms
• 1 pkg cremini mushrooms
• 3 leeks, cleaned well and chopped
• 3 medium shallots, chopped
• big pinch dried thyme, crumbled
• 1/4 cup olive oil
• salt and pepper
• 1/4 cup cognac
• 4 cups chicken stock
• 1/3 cup heavy cream
• 8 slices bacon
• Homemade croutons 

Make croutons ahead of time and store in airtight container.

Preheat oven to 400 degrees. Wipe mushrooms clean. Trim off stem ends. Halve or quarter any large button or cremini mushrooms. Cut the portobellos into similar size chunks. In a large roasting pan toss the mushrooms, leek, shallots, and thyme. Season with salt and pepper. Roast for 20-45 minutes, stirring occasionally until mushrooms are brown and tender.

While the vegetables are roasting, place the bacon slices on a sheet pan with a rim that has been sprayed with cooking spray. Bake until crispy and brown. This should take about 20 minutes. Drain off about 1-2 tablespoons of bacon fat and toss with vegetables. Remove bacon from pan and drain on paper towels. Break into large pieces. Set aside for later.

When the vegetables are done, remove to a large bowl. Use the cognac to deglaze the roasting pan, stirring to loosen up any browned bits from the bottom. Add the broth. 

Working in batches, puree the vegetables with the broth mixture in a food processor. Pour into stockpot. Add the cream. Heat to serving temperature. Serve soup in bowls sprinkled with homemade croutons and several pieces of bacon per bowl. A teensy sprinkle of something green looks pretty too- fresh thyme leaves or minced parsley work nicely.

Homemade Croutons

• several slices crusty white bread
• 3-4 tablespoons olive oil
• 2 cloves garlic, bruised

Cut the bread into large cubes. Set aside. In a small saucepan heat  the olive oil with the bruised garlic cloves. Allow to steep for at least an hour. Remove the garlic cloves (save for use in another recipe or throw in the vegetables when making this soup) and drizzle oil over the bread cubes- you may NOT need all of it. You can use the leftover oil in the soup or refrigerate and save for another use. Toast the bread cubes in a hot heavy skillet- good old fashioned cast  iron is great for this- until browned and crispy. Drain on paper towels.

Perfect Mushroom Lasagna- You must try this one!

I love traditional Italian pasta dishes. I do. I mean, who doesn't love a big hunk of cheesy lasagna or a bowl of perfectly cooked spaghetti with tender meatballs and rich delicious marinara sauce? I also like to challenge myself to give those traditional recipes a new twist- something uniquely "me" in flavor combinations that I love, and it's even better when you add a boozy twist.

I admit it, I am on a cognac kick. No, I am not hanging out in the local bars getting hammered. I have been cooking with it like crazy. It warms up humble cheese soup, makes caramelized onions so much more special and takes simple mushrooms to a whole new dimension. And that, my friends, is where I am going today. Cognac and mushrooms. And cheese. And herbs. Baked. Oh man.....

What does this have to do with classic home cooking? Everything. I'm going to take everyday lasagna and turn it into something really special, really delicious and really my style.

Let's talk about mushrooms for a few minutes. Growing up pretty much all my mom ever cooked with was plain canned button mushrooms. In the spring Dad would hunt morels and usually came home with bags full. Of course, Mom was in the Breading and Frying Club when it came to morels, so my experience as a child with wild mushrooms was pretty limited. It wasn't until I became an adult and began exploring unique and unusual foods that I fell deeply in love with wild mushrooms. Cooking with fresh mushrooms is very different than Mom's cooking with canned mushrooms. Today's modern supermarkets have a much larger variety than back then, and if you venture into an Asian grocery store, you will find even more unique varieties.

Even when I am making a wild mushroom dish I like to start with a few white button mushrooms. They are flavor sponges and readily absorb all the delicious flavors they are mingling next too, especially the cognac *wink wink*  Portobella mushrooms are so popular and you can find the big boys or baby bellas- both are delicious. Porcini, Cremini, Oyster and Chanterelle mushrooms show up in the store once in a while and many of them grow wild- if you're an experienced mushroom hunter, go get them! Puffball, chicken of the woods, and pheasant backs are pretty common in Iowa, so I might have them from time to time if I am brave enough to battle ticks in the woods. But for this recipe, I am going to venture back to the city for some mushrooms from the BIG supermarket and avoid the woods for now. It doesn't matter what kind of mushrooms you use, as long as you have around a pound and a half to two pounds. 

NOTE: If you use shiitakes, remember to remove and discard the ENTIRE stem. It's too tough.

So.....Wild Mushroom Lasagna is on the menu, and you will need-

• 1 1/2 to 2 lb assorted mushrooms
• 3/4 cup butter, divided
• 1/4 cup olive oil, divided
• 4 scallions, sliced
• 3 cloves garlic, minced
• 1/4 cup cognac
• 1 quart whole milk
• 1/2 cup flour
• salt and pepper
• 1 teaspoon nutmeg
• 1 cup Parmesan cheese
• 1 package lasagna noodles
• Herb Oil (recipe follows)

Get a large stockpot of water going if you are using the cooked kind of lasagna. Add the noodles when the water comes to full rolling boil and cook according to package directions. Drain into a colander and set aside. I used the no boil lasagna noodles.

While the water is coming to boil, preheat the oven to 325 degrees.

Wipe the mushrooms clean and trim off the stem ends. You don't want to WASH the mushrooms because, like I said, they are sponges and will become soggy. Slice some of the mushrooms and cut some into chunks. In a large skillet melt 2 tablespoons butter with 2 tablespoons of olive oil. Add  the mushrooms and saute for 5-10 minutes until mushrooms are nicely browned. Add the scallions and garlic; cook and stir a couple minutes. Sprinkle the cognac over the pan, then cook until evaporated. and remove to large bowl. Set aside.

I wish you could smell these- mushrooms, garlic, cognac....

To make the bechamel sauce, start by heating the milk in a saucepan. In a large saucepan melt 1/2 cup butter. Stir in the flour and cook for a few minutes to cook out the raw flavor. Add the hot milk all at once and cook, whisking constantly until the sauce is thick and rich. Season with salt, pepper and the nutmeg.

Don't let the roux brown or the bechamel will be dark.

Now we're ready to assemble the lasagna. I like to use a 9x9 stoneware pan. Spread a small amount of the bechamel sauce in the bottom and cover with a layer of noodles. Doesn't have to be picture perfect- no one is going to see it. Spread with more sauce, then add half the mushrooms, sprinkle with 1/3 cup Parmesan cheese. Keep building: noodle, sauce, mushrooms, Parmesan, noodle, sauce and finish with Parmesan cheese on top. Pop it in the oven and bake about 45 minutes to an hour until hot, bubbly and browned on top. Allow the lasagna to rest about ten minutes before cutting. Serve drizzled with fresh Herb Oil drizzled lightly over each serving.

Herb Oil

• 1/2 cup extra virgin olive oil
• 1/4 cup Italian flat leaf parsley leaves
• 2 tablespoons chopped fresh chives
• a few sprigs thyme, leaves removed
• pinch of salt

Make sure you have FRESH herbs for this. It is not possible to use dried herbs in this recipe. Blend everything together in a mini food processor. Trust me, you NEED a mini food processor in the kitchen for things like this. Makes such a huge difference in making herb oils and blending together small sauces. If you don't have one, crush or muddle the herbs in a small amount of the oil, and then mix it all together. Extra virgin olive oil is important to use because of it's fruity quality.

And how did it turn out? Awesome!! The bechamel is rich and creamy, the mushrooms are so hearty and delicious I never missed the meat one bit. It looks uber rich but it's really a pretty light dish- no heavy mozzarella and ricotta, just a few tablespoons of Parmesan cheese, and believe me, that is all you need. The drizzle of herb oil is a clean and fresh note but it's just fine without the oil. 

Talking about this lasagna with a friend tonight made us throw around a few other ideas- we're both big squash nuts, so maybe a butternut squash lasagna will be on the menu soon.......perhaps.......