A Life, Lived

Gorgonzola and Porcini Mushroom Sauce

Sometimes when we are planning our dinners things come together based upon what is in season, what we're craving, or even because of something we need to use up. This was a fine example of the latter. I had a hunk of gorgonzola that needed to be used up prior to becoming more blue than even blue cheese is supposed to be. Then there were those bags of porcini mushrooms that I bring home from every trip to Italy that kept falling at my feet whenever I opened the pantry.

I googled 'porcini gorgonzola sauce for steak' and found a recipe by none other than Giada De Laurentiis. You'd think it was Paula Deen given the listing of mayonnaise. In fact, that was enough to send me packing. The trouble was I could not find another one that looked interesting.

I whipped this up for dinner the other night and was instantly pleased that I had ignored my mayo prejudice. This was an amazing sauce to serve alongside steak. There is absolutely nothing low-fat about this, in fact you'll feel your arteries constrict with every bite, but for a once and awhile treat this is a dish fit to serve to your most loved company.

Gorgonzola and Porcini Mushroom Sauce

3 tablespoons olive oil
1/4-pound (about 1 cup) dried porcini mushrooms, soaked and strained
1 shallot, sliced (about 2 tablespoons)
1 teaspoon chopped fresh thyme leaves
1/4 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces (about 3 tablespoons) Gorgonzola
1/2 cup mayonnaise
1 teaspoon Dijon mustard

Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.

Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture.

Travel Tuesday - San Antonio

I'm off again - flying out to San Antonio on Saturday to attend the International Society for Technology in Education 2013 Conference. I've wanted to go to ISTE for years but the timing just sucks for us here in Canada coming right at the end of the school year like it does. I was adamant that I would go this year so I worked hard to organize work in life in such a way that attending wasn't too great a burden . . .

I was in San Antonio for another conference about 5 years ago. Here are some shots form then.

Wonder what trouble I can get into this time when I am not busy learning about new technology . . .?

White Bean Salad with Mint and Red Onion

We're always on the look out for a new salad to pull together and srved alongside the wonderful grilled meats of summer. This one, full of fresh veggies and bright herbs, goes particularly well with pork tenderloin or lamb chops.

Even better it is a healthy choice since beans are so good for you. They give you fiber and antioxidants and all kinds of other good things, none of which I can remember right now. Unfortunately they are also high in sodium although canned beans lose about 40 % of their sodium when rinsed according to the folks at Cooking Light. If you are concerned about added sodium use dried beans - it will take more work to pull the salad together but you won't have to worry about all of that salt.

This is a fresh tasting, a lovely light salad - perfect for a summer BBQ. Like so many salads it was even better the next day with a sandwich for lunch!

White Bean Salad with Mint and Red Onion

1/2 cup small-diced red onion
3 Tbs. sherry vinegar
1 15-oz. can white beans, drained and rinsed (like Great Northern or cannellini)
1/2 cup roughly chopped fresh spearmint or smooth-leaf spearmint leaves
1/2 cup small-diced red bell pepper
2 Tbs. nonpareil (small) capers
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

In a small bowl, mix the onion and vinegar; let sit for 15 minutes. In a medium bowl, mix the onions and vinegar with the beans, mint, red pepper, capers, olive oil, and salt and pepper to taste.

The Basic Difference Between Dogs and Cats

I've used the first half of this video in workshops as a metaphor for learning and leadership. I hadn't seen this version that compares cats and dogs. once I recovered from spitting coffee all over my lap top I had to admit that it covers the big difference between the two furry beasts well . . .

Photo Hunt - Unknown

This week's Photo Hunt theme is unknown.

When I see graffiti like this I often wonder what ever became of the folks who visited the site back in 1850. . . of course, it is unknown. Of course, me being me, and if I have the time, I make up a story in my mind.

By the way, this is the site where I spied that 163 year old graffiti.

Italian Meatball Sliders

It seems as if there are a gazillion types of sliders these day. Case in point - at the official opening of our new office last night the fancy dress waiter was bring around platters of pork belly, smoked apple sauce, and crunchy carrot sliders. The 12 I ate were OK. They were NOT sliders.

In my mind a slider is any sort of ground meat patty, grilled, and tossed on a wee bun. True purists would argue with this - a slider is nothing but ground beef. Others can fight that out.

These so-called Italian Meatball Sliders weren't what I would call sliders at all, however they were insanely delicious. So delicious that I, who usually gets stuck in semantics, am willing to let the foolish name go and say MAKE THESE!

Italian Meatball Sliders

1/4 cup panko (Japanese breadcrumbs)
1 1/2 tablespoons minced fresh basil
1/2 teaspoon kosher salt
12 ounces ground sirloin
1 large egg
1 garlic clove, minced
12 water rolls, halved lengthwise
Cooking spray
4 ounces fresh mozzarella cheese, cut crosswise into 12 thin slices
1 cup lower-sodium marinara sauce (such as McCutcheon's)
12 fresh basil leaves (optional)

Preheat broiler to high. (NOTE - we ignored the meatball cooking steps. Instead I grilled 'em)

Gently combine first 6 ingredients in a large bowl, being careful not to overmix. Divide beef mixture into 24 equal portions; gently shape each portion into a meatball (do not pack). Arrange rolls, cut sides up, on a heavy baking sheet; broil 30 seconds or until very lightly toasted. Remove roll tops from pan.

Arrange meatballs on a broiler pan coated with cooking spray; broil 3 minutes or until browned. Turn meatballs over; broil 2 minutes or until desired degree of doneness. Arrange 2 meatballs on bottom half of each roll; top each slider with 1 cheese slice. Broil 1 minute or until cheese melts.

Place marinara sauce in a microwave-safe dish; cover and microwave at HIGH for 1 1/2 minutes or until thoroughly heated, stirring once. Place two sliders on each of 6 plates; spoon about 1 1/2 tablespoons sauce over each sandwich. Top each slider with 1 basil leaf, if desired, and 1 bun top.

New Kitchen Table

I've been sick of the old kitchen table for some time - it was bulky, clunky, falling apart, and bright green.

In short, it needed to go.

It had served 15 good years since we brought it home, put it together ourselves, and ate many a great meal at it.

When we got our fancy new coffee table I got even more sick of the kitchen table. Problem was, who has a spare $ 4000 for a handmade table?

There was no way our table was going to be imported from China and we were NOT going to put it together ourselves.

When we were in Stratford a few weeks ago we walked into a furniture store and walked out considerably poorer. Our new table was handmade by local workers. The wood was from local trees even.There was nothing from China included with this table. It was expensive but we fund one we liked on sale so it wasn't as bad as it might have been.

Last week it was finally delivered . . .

We love it but I think Dante would rather have the old one back. :-)

Now we have a new spot at which to enjoy some wonderful meals. Better yet, it seats 6 so we can have company there instead of the more formal dining room.

I Can't Believe We Made it!

A friend sent this to me . . . there is a lot of truth to this.

How did we make it?

Travel Tuesday -

I'm not sure where to go this week for travel Tuesdays . . . I guess I shall just pop over to the photos and see what I find.

It turns out we went to Denver for this edition of Travel Tuesdays!

Be sure to pop on over to Sandi's blog to see what else is happening on Travel Tuesdays

Strawberry Mojito

Finally, after the never ending winter and spring the weather has warmed up and the local produce is trickling into the market. When I saw strawberries I had to buy a quart. I love strawberries but I never buy them after the Ontario ones are done. There is nothing tasty about a green berry picked in California and shipped to Canada where it arrives pink and blah. . . to say nothing of the giant environmental footprint!

Idecided to use some of these first strawberries in a mojito. The mojito was born in Havana, Cuba. There are many variations of the drink.The classic recipe calls for the five customary ingredients of mint, rum, powdered sugar, lime, and club soda. If you are throwing a Havana or Cuban theme party, plan on serving these fashionable yet traditional mojitos.

A strawberry mojito isn't classic but was this ever delicious!

Strawberry Mojito

Ice
5 to 6 fresh mint leaves
2 strawberries, cut into quarters
2 ounces citrus rum
1 ounce simple syrup
1 ounce lime juice

To a cocktail shaker filled with ice, add the mint and strawberries and muddle. Pour in the citrus rum, simple syrup, and lime juice. Shake and pour into a glass.