I woke up in the middle of the night and I felt like my insides were trying to gnaw their way out through my stomach. I guess I didn’t have enough for dinner last night. I’ll have to remember to get something else besides sashimi the next time I go out for sushi, like some brown rice and veggies. Have you ever woken up in the middle of the night absolutely famished?
I ate the usual oatmeal for breakfast and started out in the pouring rain for my long commute to school. I saw a lot of this on the way.
Don’t worry, I wasn’t driving while taking pictures.
When I got home from school, Peter had set up a tasting plate of chocolates for my delectation.
They were all pretty good, but this Valrhona Manjari 66% is still my favorite:
On the menu for dinner: pasta with Smoky Porcini Mushroom Sauce. The porcini mushrooms had been sitting in our pantry for over a year, so I decided it was time to use them.
Smoky Porcini Mushroom Sauce
1 tbsp olive oil
1 clove garlic, minced
1 small onion, chopped
1/4 cup dried porcini mushrooms
2 cups mushrooms of choice, sliced (I used shiitake and white button)
2 cups tomato sauce (I used the leftover sauce from this dinner)
Fresh herbs (I used basil and parsley from our Aerogarden)
Note: I always crush and mince my garlic first so that healthy compounds have a chance to form before I cook it. Try it!
Place dried porcini mushrooms in about 3/4 cup of water in a saucepan and set on the stove to boil. Boil for 1 minute, remove from heat, cover, and let soak for at least 15 minutes, or until soft. SAVE THE WATER!! It tastes goood 🙂
Saute onion and softened porcini mushrooms in olive oil until onions are soft.
Add garlic and other mushrooms, and saute until soft.
Use the water from the porcinis to deglaze the pan (you did save the water, right??):
Cook the liquid down to half its volume, then stir in the tomato sauce and herbs:
Serve on top of your favorite pasta!
This sauce was fantastic! Peter’s tomato sauce was sweet, and the porcini mushrooms gave the sauce a wonderful smoky flavor that permeated throughout the whole dish. Yum!
I also made some roasted broccoli sprinkled with Chinese 5 Spice powder.
I got the idea for the broccoli from another wonderful blogger who roasted broccoli with cayenne pepper on top, but I can’t for the LIFE of me remember who it was. If you’re out there, please tell me the broccoli idea was from you so I can give you proper credit!
It’s getting late, so I’m off to bed. I might not be able to post for the next couple of days because we’re going to go skiing, and the Internet is a little spotty (i.e. nonexistent) where we’ll be. But, I’ll have some great pics when I return. Until then, au revoir!
Query: If you like broccoli, what is your favorite way to prepare/eat it?