I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Tuesday, April 22, 2008

Stuffed Mushrooms, Grilled Pork Chop Rub, and Baked Potato Soup

Yes, perhaps this combination of food for dinner is a little weird. But when it tastes so good does it matter?

I have recently started running. I would like to run the New York Marathon. Maybe crazy, but it is something that I have wanted to do for a long time. It is one of those things I really want to do even more after living in the city. Last year I was leaving a bar after watching a Chiefs game and all of these people were walking down Ninth Avenue after finishing the race. It was so inspiring and I haven't been able to rid myself of the drive and desire since that day. Plus, how cool is it that the race goes through all five boroughs? Since I started training/running again a couple of weeks ago it feels really good. I have more energy, my stress levels are lower, and I actually feel happier and healthier. But it is giving me weird cravings, which result in pairings for dinner that maybe I wouldn't normally do. Like a hearty soup that could be dinner in itself paired with grilled meat and stuffed mushrooms that are usually an appetizer as a side.
Stuffed Mushrooms
2 lb. Large Mushrooms
2 cloves garlic finely diced
1/4 cup butter
8 oz. bulk pork sausage
1/2 cup unseasoned breadcrumbs
1/2 cup parmesan cheese
1/4 cup fresh parsley (finely chopped)

Remove stems from mushrooms, reserve caps. Finely chop stems and saute' in butter with garlic until both are golden. Add sausage and saute' until brown. Stir in bread crumbs, cheese and parsley. Stuff each cap with mixture. Place in broiling pan that has been lightly sprayed with non-stick spray. Broil 3-5 minutes until mushrooms are bubbly and brown.

Grilled Pork Chop Rub
4 cloves garlic, finely minced
2 t. ground coriander
1 t. chili powder
1/4 t. dried sage
2 t. dried rosemary
1 t. dried oregano
1 1/2 t. dried onion flakes
salt and pepper
2 TB olive oil

Mix together all ingredients. Rub on pork chop and allow to sit for at least 2 hours. Let pork chop sit at room temperature for 45 minutes before grilling.

Baked Potato Soup
3 large russet potatoes
3 cloves of garlic, finely minced
2 TB butter
2 TB flour
2 c. milk
1/2 c. sour cream
1 1/2 c. shredded cheddar cheese
4 green onions, chopped
6 slices bacon, cooked and crumbled

Clean and peel potatoes and cut into medium sized chunks. Boil in salted water until cooked through. Pour into a sieve (you do not need to retain the cooking water).
In a large soup pan melt the butter over medium heat. Add the garlic and stir for 2 minutes. The add the flour and whisk briskly for about 5 minutes, forming a roux. Whisk in the milk. Cook for another 5-8 minutes, stirring often, until milk thickens slightly. Add the potatoes to the pan. Using a potato masher, carefully mash the potatoes in the soup to desired consistency.
Add the sour cream, cheddar cheese, and green onions to the soup and continue to let cook.
When soup is heated all the way through, add salt and pepper to taste. Right before serving, stir in the crumbled bacon. Extra green onions, cheese, sour cream and bacon can be used for garnish.

2 comments:

Patricia Scarpin said...

These mushrooms look so beautiful, Sarah! I have never tried anything like this.

Patsyk said...

The mushrooms sound wonderful! Of course, I just love anything with mushrooms and stuffed is the best ever!

Good for you on training to run the marathon! I can't run since my knee gives me grief if I do, but it is so inspiring to see the race.