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Steak with Burgundy Mushroom Sauce

I am in love with heavy, ingredient-rich steak sauces. Marlboro Man, on the other hand, believes a good steak should stand on its own. We’ll be seeking outside help for this fundamental life disagreement, but for today, I wanted to show you how to make this quick and easy mushroom sauce for whatever steak you feel like cooking tonight. A sirloin will work, or a skirt steak…or a fillet or a ribeye or anything else you might have languishing in your fridge. Whatever steak you decide to use, just know that the sauce will make it better. Just ask Marlboro Man. He’ll tell you. NOT.

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Tags: cards, children, cooking, easy-mushroom, fridge, green, like-cooking, make-it-better, pioneer, pioneer woman, sauce, stand-on-its, steak, white-mushrooms

Planning Your Oscar Party Menu

Tags: awards-, cajun-caramel, cheddar-popcorn, delicious, food, green, green-goddess, white-cheddar

Kitchen Organization

Kitchen organization is something that I’m sure many of us struggle with. In fact, several Craft readers mentioned the topic is a recent survey to see what sort of Kitchen 101 articles they’d like to see this year. I certainly don’t have all the answers, but I have offered my advice and a few tips I figured out along the way to make my kitchen clean and functional. If kitchen organization is something you’d like to learn a little more about, head over to the Kitchen 101: Organizing article on Craft. If you have any additional tips or a blog post you’ve written (or read) on the topic, I’d love to see those in the comments too! Happy Organizing!

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Tags: advice, answers, certainly-don, green, kitchen, kitchen organization, organization, Organizing, result, the-topic, topic

YOUR Dog Photos: Group 1

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Tags: boxer, cooking, dogs, Faster Then Fast Food, flickr, green, love-the-colors, rebecca-murphy

Pruning Inspiration

After 4 months of being absent, I’m happy to say I’ve been inspired by (drum roll)….prunes. I know, really?! A good friend of mine and co-worker gave me a recipe for her favorite chicken which had prunes, vinegar, capers, and green olives…grossness. I only got this recipe after complaining about not being very inspired to cook lately and being lovingly questioned by others about when I was going to update the blog. After trusting Peggy on the strange ingredients of her chicken, I took it home, cooked it up, and decided to wirte my bi-weekly column on her chicken that you can check out here. It was so good. So today, while the family was out geo-caching, I got a craving for Mario Batalli’s lentils that I recently had at his restaurant, B & B Ristorante, in Las Vegas. His green lentils were served as a special that night and came with lamb sausage and balsamic reduction. Well, I wasn’t going to make sausage today (maybe another day) but I did have the green lentils and balsamic vinegar. You’re probably wondering how the prunes tie into this dish. There they were…. a small bag of prunes (feel …

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Tags: chicken, Fast Cook, gourmet, green, grill-gourmet, inspiration, kitchen, lentils, perfect-meal, permanent-link, water

Juicing Experimentation Day: Broccoli Juice, am I nuts?

Juicing experimentation Friday! It’s fun to creatively experiment with different fruit and veggie combos to discover new juice flavors – some that are surprisingly yummy! And one can only do so much with apples, pears, carrots, beets, oranges, spinach and ginger . So, as part of my Juicing for Health series, it’s experimentation day. I’m juicing and taste-testing a few crazy flavors – so you don’t have to! Curious about what broccoli juice tastes like? Just for fun , lets find out… Broccoli juice? Yes, I am nuts. Sort’ve.. Sifting through my dwindling supply of fruits and veggies in my produce drawers (time to restock) my unstoppable curiosity has gotten the better of me! It leaves me asking questions like: what would broccoli taste like juiced? And, what about crisp bell peppers? So I grab a giant green bell pepper , the last bunch of those giant sweet black grapes and even the leftover stalk of organic green broccoli. I also grab a pear and some ginger – because every juicer knows that pear and ginger juice can fix almost any bad juice.. So what happens when I juice a few…

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Tags: bell, black, broccoli, fruits, green, juice, juicer, pepper-juice, series, spinach, unstoppable

Foodies: Can Vegan Food be Considered Gourmet?

An intriguing brief interaction with Gael Greene on Twitter yesterday left me pondering, once again, the question: Can Vegan Food be Considered Gourmet? I am curious to see what you all think. Can tempeh, mushrooms and dairy-free risotto ever win the hearts of Gael and her utensil-wielding army of Gourmands? Gourmand -A lover of good food. Someone who is extremely (and often excessively) fond of eating and drinking. A person with discriminating taste in food and wine. source: various online definitions. You Say Gourmand, I Say Foodie. To me, gourmands, gourmets, foodies and epicures all love the same thing: Good Food . And they are all life-long students devoted to refining their palates and perfecting the art of eating. Outside their own kitchen, foodies are raptured by the art of the dining experience : the reservation, the seating, the menu, the waiter, the pouring of the wine and water, the summoning of the dessert menu – or the refusing of it – as my foodie friend Jen likes to signal by waving her hand in refusal. Foodies love to review the specials, refuse the pedestrian offerings, snicker at “Restaurant Week”, chatter like they are Tom and Padma at Judges Table, order the Chef’s tasting menu or off the menu completely, and give their waiter a thumbs up – …

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Tags: daily, food, foodies, green, kitchen, palates, result, rituals, seitan, utensil, vegan, vegan food, waiter, water

Salmon with a Coffee Latte

Yes, you read that right! Salmon with a Coffee Latte . Coffee Latte is really easy to do. Brew your coffee with 2 strips of broken bacon and then make a cream froth for the top. Serve with a dessert. The salmon pictured is sauteed and then a reduction of shallot and tarragon in Marsala. Plate with a nice green salad and corn. Pair the dinner with a good 2005 Vickers Vineyard Chardonnay and you have a good dinner. It is not really that hard to make and probably would work with a Halibut steak or maybe a nice fillet of Flounder. Here is the original post: Salmon with a Coffee Latte

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Tags: boise-foodie, chardonnay, corn, cream-froth, dinner, green, really-easy, salmon, the-original, wine and food

Mint chocolate cupcakes from The Repressed Pastry Chef

I was looking for mint chocolate chips to go with another post I’m working on and found this post and cupcake recipe by The Repressed Pastry Chef , who writes: To make these Mint Chocolate Cupcakes you can either put the mint extract in the batter itself… or put the mint extract in the icing. Maybe go all out and put it in both! But if you go that route, try to use a light hand with the amount of mint because too much can be overpowering for some folks. Pair it with my favorite buttercream frosting that I posted about here and you’ve got yourself one tasty cupcake. I added a small amount of mint extract to the icing… and a very small amount of Wilton Gel Icing Color in Kelly Green to dress it up a little. I also dusted some with cocoa powder and dotted a few chocolate sprinkles on others. When I gave one of each to a couple in my neighborhood, they playfully teased each other with “well, which one do you want… sure they both have chocolate stuff on top but one has…

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Tags: Chef, chocolate-chips, chunks, cocoa, green, icing, icing-color, lol, mint, mint-chocolate, neighborhood, pastry

Juicing for Health. And Fun! New Series.

It’s a curious subject, juicing for health , so it’s about time I did a new series on juicing! True, it’s the middle of winter, but I can’t stop dreaming about delicious, fresh-pressed, foam-capped juices. Is Juicing for Me? Ever since my Fresh Apple Juice post, I have been receiving a slew of questions and comments about juicing. And most folks love the idea of juicing, but don’t want to invest in a big counter-space taking machine if they aren’t all that sure what they are getting themselves into. I understand completely! It took me about five years to decide that buying (and actually using) a high quality juicer was a good route for my kitchen life. I’ve been chugging fresh, real, cravable juice ever since… Kitchen Appliances: Valuable Counter Space. Someone asked me what my favorite kitchen appliances are. I said: My high-speed blender. My juicer. My food processor. And the devices that don’t spend a lot of time on my counter, aka “cabinet-dwelling appliances” are: My bread maker. My Kitchen Aid. And my old coffee pot. We switched over to a N’espresso , although most days I stick with chai and tea. And my trinity of kitchen appliances has always been the same, juicer/blender/processor. Even when I had a rinky…

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Tags: food, green, health, opinion, recipes, rewards, series, tropical-juices