So Excited!

July 11th, 2009


The other night, as I was waiting for two of my bestest friends to arrive from the airport, I tried to write this post and came up with nothing… I just kept singing over and over again the song from Moulin Rouge… So exciting, the audience will stomp and cheer!  So delighting, it will run for 50 years!

I was so excited that they were coming to visit for the weekend… after they arrived… we sat around at the table reminiscing… remembering a time when we watched Moulin Rouge together freshman year… it seemed fitting that I would be singing that song waiting for them…  The weekend has been so much fun…

This recipe is just a simple sauce I make for pasta.  Delicious and simple.  It lends itself to many variations.  Enjoy!

Ginny’s Brown Butter Sage Mushroom Sauce

1/2 cup of mushrooms, sliced
1 tablespoon white wine
1 tablespoon butter
3 sage leaves

Spray a pan with Pam and saute the mushrooms. Just as they are soft and almost finished, add the wine and simmer until the wine cooks off. Transfer to a bowl. In the same pan, brown the butter. Once the butter begins to brown, add the sage leaves until they are crispy. Return the mushrooms to the butter to rewarm. Pour over pasta or raviolis.

Argentina: Part III

February 6th, 2009


One day J and I went across the Rio de la Plata to Uruguay by boat… We visited Colonia del Sacramento… I got another stamp in my passport!

It was a really, really, hot day!  The goal was to go ride horses along the beach… in reality, we got a few kilometers outside of the town, found a nice beach, put our feet in, and then sat down under an umbrella and drank some sangria… and had a plate of Uruguayan cheese… it was quite relaxing…

J and I like grocery stores. We always roam around them. J likes to look at the interesting fruit and I get excited for new ingredients that I’ve never cooked with… one day, we found little cute quail eggs and we made this creation. I poached the eggs. I used a technique similar to this and left them in the pan for about a minute or two. I like my yolk runny. J chopped up shallots for me (I tend to cry so much when I cut shallots!)  I sauteed them with a little bit of oil, seasoned with salt and pepper. In another frying pan, I heated the mushrooms through and places a bit of soft cheese (J, what is the name again?) inside to melt. Once the cheese was melted, I placed a poached egg inside and then topped with the shallots. It was excellent. Served with a salad. It was a nice light meal.

The Spoils of Packing…

May 25th, 2008

Last week, as part of my sister’s graduation weekend of celebration and fun, we also had the unfortunate but necessary duty to move her out of her apartment. So, all of last Monday, we sorted, boxed, threw out and packed the last four years of her life.

At one point, my sister asked me to go through the pantry and throw out her leftover food. I cringed at the thought but unfortunately, it didn’t make sense to ship it all back home. Well, when I opened it up to see boxes and boxes of unopened rice pilaf, couscous and pasta, there was no way that I was going to let it all go to waste. I grabbed an old Victoria Secret shopping bag and went shopping.

She even had a couple cans of Betty Crocker Rainbow Chip icing! I am definitely a baking purist but a Funfetti cupcake with Rainbow Chip icing is my favorite half-birthday treat. This past February, I discovered that you can not find Rainbow Chip icing anywhere around here. But up in Boston, my sister was squandering two whole cans! My roommates were very excited to see me come home with this loot. I somehow miraculously managed to squeeze it all into my suitcase. I also nabbed a pair of her “old” jeans and they look absolutely awesome on me!

This dish, I came up with last night when I was looking over my spoils and what was about to spoil in the fridge. I do not normally buy anything that has a flavor packet because I enjoy making my own. This couscous had real pine nuts in the flavor packet so I thought I would try it. Turned out really well for a quick dinner!


Couscous with Mushroom, Spinach, and Goat Cheese

1 box of Pine Nut of Couscous
1 tablespoon olive oil
2 cups sliced Mushrooms
2 cups Spinach
1 cup Goat Cheese

1. Prepare the Couscous as directed.
2. In a frying pan, heat the olive oil.
3. Saute the Mushrooms and Spinach. Cover with a lid for about 5 minutes to wilt the spinach.
4. Stir the cooked mushrooms and spinach into the couscous. Crumble the goat cheese into the mixture.

P.S. Next time, I think I would add some sundried tomatoes and more pine nuts to jazz up the couscous a little more.