Monday, November 7, 2011

fall recipes

Holidaze are here..... I'm on a rosemary kick.

Brie Sliders
1 package those tiny pitas
1 slice of brie
4-5 baby portobellas
1 package baby arugula
2-3 sprigs rosemary
1 small shallot
your favorite balsamic vinaigrette dressing

Preheat the oven to "toast". Get yourself a knife, the brie, the pitas and a nice big ole cookie sheet. Cut the tiny pitas open pacman style, so you can put as much brie in there that will melt nicely and be delicious, but not so much that it spills all over the pan and makes a big mess or grease all over the outside of the pita.

Get yourself a nice cutting board, a bowl to put things in, and the rest of the ingredients out of the fridge. Stick the pans with the pitas in the oven, and get to work coarsely chopping the baby arugula and finely chopping the rosemary and shallot. Put all that in the bowl and slice the mushrooms in the way that it looks like a cross section of the mushroom. Take the pan out of the oven, slide the mushrooms on top of the brie and smash them in to hold them into place. Now think about the situation you are in. Are you serving these things immediately or later? Once you put the balsamic on the greens the smushy clock starts ticking, so wait until the very last minute to dress the greens and cram them into the pitas. NOM NOM NOM.

Cranberry Cheddar Casserole
1 bigass purple eggplant
1 stalk of brocolli
1/2 vidalia onion
10 whatever kind of mushrooms you like
6 cloves garlic
2 sprigs rosemary
the biggest slice of cranberry cheddar cheese from whole foods, shredded (we did ~1 cup, 2 cups would be glorious though. a sample of the cheese at the store was the inspiration for this recipe)
veganaise to taste (I used about 3/4 cup)
1 egg
lots of butter
breadcrumbs to taste (at least half a cup)

Cut up your eggplant into 1 inch cubes, cover it with water in a pot and boil the piss out of it for like 10 minutes or whatever. Collanderize it, and return to the waterless pot.

Cut up your brocolli, onion and mushrooms into even chunks (large or small) and mince the garlic too. Put that shit in a pan with sum butterrrrrrrr!! Stir it and make it smell good and feel squishy. Put it in the pot with the eggplant and stir it up.

Preheat the Oven

Time to make it creamy like a real, good, down home southern casserole should be. In a bowl, beat the egg, and combine half your shredded cheese, two "big spoons" of veganaise, 1/3 cup breadcrumbs, and your rosemary. Put this into the vegetable mixture and stiiiir. If it doesn't meet your standards of creaminess, add a "big spoon" of veganaise at a time until it is creamy as fuck.

Transfer this to your favorite casserole dish or big cast iron thingy. Make it smooth and evenly apply the rest of the cheese to the top. Some people like a lot of breadcrumb topping, some people don't for whatever reason. I think its the best part, so I would kill the breadcrumbs in a bowl and soak them in butter. Sprinkle all over the top of the cheese.


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