Blueberry Yoghurt Multigrain Pancakes

http://smittenkitchen.com/blog/2011/06/blueberry-yogurt-multigrain-pancakes/

Me gusta.  Light and fluffy, lemon zest was nice.

Mushroom Bourgingnon

http://smittenkitchen.com/blog/2009/01/mushroom-bourguignon/

Someone may have come back from the store with 3 pounds of mushrooms.  Not saying who.  So after making the dish earlier this week, we went in search of a good mushroom-user.  And this turned out quite well.  Basically followed the recipe.  Used cremini and beef broth.  And more carrot.  But otherwise followed the recipe.  We did the boil-for-three-minutes trick for the pearl onions.  It mostly worked.

Wasn't quite enough for two dinners as is.  Salad or something to go with it would have been good.

Serves 3

2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)

Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

French Onion Soup

http://smittenkitchen.com/blog/2011/04/french-onion-soup/

Yum.  Used about 4 decent sized onions.  Could have used one or two more probably, but it was still delicious.  And we toasted the bread and then melted the cheese on top of it since one of us has an aversion to soggy bread.

Raspberry Buttermilk Cake

http://smittenkitchen.com/blog/2009/05/raspberry-buttermilk-cake/

Using fresh raspberries of course!  Our top oven cooks weird though.

Chopped Veggie Salad

http://smittenkitchen.com/blog/2012/06/chopped-salad-with-feta-lime-and-mint/

Radishes, green beans, cucumbers, scallions.  Feta and lime juice and other barnacles.  This time we chopped some romaine and added it to the mix.  It'll be delicious.

Tasty Chopped Salad

Made this for some lunches: http://smittenkitchen.com/2012/06/chopped-salad-with-feta-lime-and-mint/

Strawberry and Cream biscuits

Thanks Smitten Kitchen!  Delicious, especially with our strawberries


http://smittenkitchen.com/2012/06/strawberries-and-cream-biscuits/