.daring cooks challenge: january.

 Better late than never, right? So, yes, I am a bit late on the challenge this month. I have been having some events that have kept me out of the kitchen quite a bit. Or at least from making anything interesting. I suppose I could show you all my fruit and PB&J sandwiches that I eat. I'll put it on the consideration list.

Leek Confit

Our January 2011 challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts, and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a tradition recipe from Anthony Bourdain and Michael Ruhlman.

Mirepoix

Deer Sausage, mmm

Y'all totally know I didn't use those recipes though, right? I'm pretty predictable when you get right down to it. I decided to go with a vegetarian version of the confit and Cassoulet because I really just couldn't see myself cooking anything in 4 cups of duck fat. Sorry. But I couldn't. I'm sure this dish, if done the proper French way, would be absolutely delicious, and if I ever see it in a restaurant I may order it, but I personally don't like to cook like that in my own kitchen.

So, I opted for a leek confit recipe by Molly Wizenberg (who runs Orangette, by the way) that can be found at bonappetit.com. Then I used a vegetarian Cassoulet recipe by Melissa Roberts that can be found at Epicurious. And because the Man and I do love meat, I added some recently caught and processed jalapeno and cheddar deer sausage. Add a quick cornbread mix and this was really one hell of a meal. And a Sam Adams for the Man.

Cooking this meal was fairly straight forward, although it did take a bit of time. It took roughly an hour and half from start to finish. I think if I make it again I will just use onions instead of leeks. Also, while I was cooking it, the smell of garlic was quite overpowering. I was worried that I had added a bit too much. I did what any good wife would do- I made the Man taste it first. Bwahaha. He actually claimed it was a little bit bland. Since we were adding the spicy and flavorful deer sausage though I left it like that and the two combined exceptionally. I would say if you're not adding any sausage (vegan or real) to liven up the flavors you would probably want to add some extra seasoning. I also read on the super secret Daring Cooks forum that some people used chicken stock to simmer the cassoulet and I think that would add a good kick of extra flavors as well.

I feel like this really does the trick as a great cold-weather recipe and can be adapted for many different tastes.

XO

.grilled portobellos of awesomeness.

Hokay. Let's start by asking, have you guys discovered the awesome that is portobello mushrooms? Like, seriously? No, no, seriously?!?!

I thought I had discovered their awesomeness in college. A little place I frequented, Magnolia Cafe, had a sandwich called the portobello melt. Mushrooms, peppers, cheese.... so good. It is strips of mushroom though, not the whole cap, which I didn't realize would be so different. But still, I loved it. 

So I decided to make my own grilled portobello mushrooms for dinner tonight. Wow. WOW I say. It didn't taste anything like the sandwich had. It was dense, it was juicy, it was.... meaty? Yes indeed. I felt like I was eating meat. I completely get why the vegetarians dig on this mushroom. It was delicious.

Grilled Portobello Mushroom "Steaks"  serves 2

2 portobello mushroom caps

1 Tbsp olive oil

salt, pepper and garlic powder for taste

Start with two caps that are about the same size. The stem should be cut fairly low. Drizzle the caps with olive oil, on both sides. Liberally sprinkle with salt, pepper, garlic powder or any other spice you enjoy. Place on a hot grill pan that has been lightly coated with olive oil, a saute pan would probably work as well. Cook for 7 to 10 minutes, turning two or three times. The mushroom will get much darker as it cooks.

I found the great thing about grilling these was I really couldn't go wrong. You can't really undercook it or overcook it. Very good for me. I do recommend using a little bit more spice than you think you need. I thought I coated mine pretty well and I still would have liked a little bit of extra flavor. Next time I will try a marinade, which is what many recipes for grilling these mushrooms suggest. Many other recipes also suggest stuffing the mushrooms with cheese, breadcrumbs, etc, which would also probably infuse more flavor.

I topped my mushroom with half of a small avocado, cause I'm one of those people, and paired it with mashed potatoes with cheese and brussels sprouts. So delicious, and so not sugar cookies. Ha.

Cook on!