Wednesday, April 21, 2010

May Not Look Like Much, But WOW!


Ah, the lowly mushroom cap. So unattractive, yet so incredibly tasty!
I was feeling nostalgic this evening for a special Chicks night at the Earle last year during a rare visit from one of my out of state Chicks and a local friend of hers that I have had the pleasure of getting to know better in the last couple of years. They are two lifelong friends who have been generous enough to share their friendship with me and I have a lot to thank both of them for in terms of advice, support and my own personal growth. Along with laughing, sharing and commiserating, we ate mushroom caps that night and ended up ordering a second order because they were SO GOOD and they made us happy. So Chicks, make this recipe and enjoy. They are my own version, but I think that they are as good as the ones we had that night. And Anne, when you finally get back into town, I will make many, many of them for the three us to indulge in.

This recipe is a SNAP if you have a food processor. It takes 5 minutes to prepare and 15-20 minutes to cook depending on the size of the mushrooms. Make lots, as they will be gone in an instant. I made this recipe to prepare one 10 ounce package mushrooms – multiply accordingly. Also, if Trevor is coming over, omit the olives. Kelly says it’s the one thing he can’t stand…

Stuffed Mushroom Caps

10 ounce package of white button mushrooms, stems removed and saved
6 pitted Kalamata olives
1/4 cup Pecorino Romano shredded
2 T Pine nuts
2 T Olive oil
1 T Fresh parsley
3 Garlic cloves

Preheat oven to 350 degrees.
Place mushroom caps on a baking sheet and twist out the stems, leaving a hole where they once were. All other ingredients along with the stems go in the processor and pulse until chopped. You may have to scrape the sides once in order to get a good mix.
Use a spoon to scoop the filling into the mushroom crater, creating a small mound on top of each cap.
Bake 15 to 20 minutes, until toppings are firms and caps are soft.

Enjoy!

Sunday, March 14, 2010

So, let’s get started entertaining!




My number one advice is to make a shopping list ahead of time for any parties that you KNOW you are hosting.
I make two lists: a shopping list and an action list. The shopping list has EVERYTHING I need to purchase, right down to ice and flowers to arrange. The action list exists not just for me, but also for my friends who show up early and want to help. It is everything that needs to happen right down to slicing lemons and limes for the bar. This helps you to not forget all the little things once you get overloaded with juggling guests who want to help with trying to get things done.

To avoid my inevitable last minute panic of “I’m running late and nothing is done” (I am famous for ALWAYS being fifteen minutes late – for everything, all the time), I have started setting the table for a buffet a few hours before I do anything else. I pick a serving dish for each menu item and stick a piece of paper on it identifying it. Next, I put out all food that needs no preparation like cheese, fruit, olives, etc., just so it looks like there is food out when people arrive and the rest is still cooking or being sliced. This also helps those showing up at the last minute to help identify what still needs to be done.


This is an old family recipe, which has been simplified by using canned beets and ketchup for almost identical results. The one complication is the meat grinder, which many people don’t have. I say pick one up! I have a fairly cheap Zyliss one that has worked reliably for years, or get one that mounts onto your Kitchen-Aid mixer if you like fancy. I can whip this up in about 10 minutes when I am faced with “no time to cook or shop, what to bring to the party?”. It can be made ahead of time, saving that last minute panic of having to clean up ONE more thing up before guests arrive…

Beet “Caviar”

3 cans whole beets
1/2 cup of Vidalia onion finely chopped
3 cloves crushed garlic
1/4 cup ketchup
3 Tablespoons fresh dill (or dried)
Olive oil

Turn on a large cast iron pan on medium with onions, garlic and olive oil to sauté
Grind your beets with a meat grinder on medium, pouring off any extra liquid.
Add to pan with sauté and cook for 3-4 minutes before adding ketchup and dill. Cook for an additional 5 minutes, and PRESTO! It’s done!

Serve with toasted challah bread squares, pita chips or rye crackers.

Sunday, January 24, 2010

It all started with a drink.


My friend Parvin was home in Ann Arbor, visiting from Venice, CA. We met up for an evening out after I had an exceptionally draining day - we had a lot to catch up on. I decided on the modified vodka martini on the menu, as it was the only cocktail they offered that wasn't sugary sweet, a trend I don't particularly care for.
We fell into an ages old routine of flipping back and forth between analyzing our personal stuff in the conversation and critiquing everything we consumed; what makes the sauce good, how the sandwich could be better, what was missing from the salad... It was inherent to our relationship. Friendship and food. We have always shared everything. From our personal dilemmas to the food we ate because we always wanted to order the same thing.
The next time we went out was to a red Wings game the night before she left to go back to California. We went to Tom's Oyster Bar, my favorite seafood joint in Detroit and usual stop before the game. After some discussion, I came up with our own version and the name "Chick Fuel"...

I just got back from a visit to Parvin's place in Venice, as she is about to move back here for some most excellent opportunities. We ate our way through so many unbelievably good meals and talked about our favorite simple dishes and how easy it is to throw a great party together, provided you keep the right items on hand. We discussed the role of the hostess, the importance of treating yourself to something enjoyable everyday and appreciating the things and people around you and living life to its fullest. Here we will share with you our versions of simple, yet unusual and enticing appetizers, buffet meals, cocktails (always followed by a companion "mocktail"), entertaining tips and general musings. Expect to see a few of our creative amazing friends/experts to put their two cents in as well, as guests in our blog giving a well rounded perspective.

And the Chick Fuel blog was born...

Chick Fuel Cocktail

-3 jiggers Stoli vodka
-Dry Vermouth
-Generous splash of fresh grapefruit juice
-Dash of Angnostura Bitters
-Meyer lemon slice for garnish - Meyer lemons are typically only available in the winter. Use a traditional lemon in summer.

Fill a shaker with ice and pour in one capful of dry vermouth, shake and pour off excess.
Add Vodka, grapefruit and bitters, shake until frothy. Strain into a martini glass and serve with lemon slice on side

Makes 2 drinks.

Chick Fuel Mocktail (pictured above)

-Fresh grapefruit juice
-Tonic water
-Dash of Angostura Bitters
-Meyer lemon slice for garnish

Fill a tall glass with ice and shake a dash of bitters on to the ice. Fill the glass 1/3 with grapefruit juice and fill the rest of the way up with tonic water. Serve with lemon on side

Makes 1 drink.