Had an interesting cooking experience tonight. When I dine alone I like to come up with my own recipes and ideas.
So tonight started with portobello mushroom fries. Chopped the stock off of two 'bellos and sliced them, fried with garlic until they turned dark brown. Tasty.
While this was being eaten I took the caps, de-gilled them, poked holes in the top and inserted bits of raw garlic. Brushed with s&p, olive oil, and some parsely. Threw it in the oven for 8 minutes at 250*.
Didn't have much time so coated some golden potatos with OO and s&p and microwaved them. Once they were soft I threw them in the oven with the caps.
Finally I cooked up some asparagus with garlic infused grapeseed oil and s&p.
Added it all up with a Hair of the Dog Ruth Ale. Not too shabby for a light ale.
Wasn't expecting it to turn out so well, but it was very good actually.
The Ito
So tonight started with portobello mushroom fries. Chopped the stock off of two 'bellos and sliced them, fried with garlic until they turned dark brown. Tasty.
While this was being eaten I took the caps, de-gilled them, poked holes in the top and inserted bits of raw garlic. Brushed with s&p, olive oil, and some parsely. Threw it in the oven for 8 minutes at 250*.
Didn't have much time so coated some golden potatos with OO and s&p and microwaved them. Once they were soft I threw them in the oven with the caps.
Finally I cooked up some asparagus with garlic infused grapeseed oil and s&p.
Added it all up with a Hair of the Dog Ruth Ale. Not too shabby for a light ale.
Wasn't expecting it to turn out so well, but it was very good actually.
The Ito
