Garlic and Pecorino Dinner Rolls

I love carbs in any form- rice, noodles, bread, potatoes- really anything. Bread is one of my favorite snacks. I use it to hold me over when I'm needing a snack, and even sometimes as a meal, albeit pretty unhealthy.

This recipe is one of my favorites. It's a soft bread with a nice crust. It's perfect for any occasion, and it holds well. The flavor is very mild and neutral, and it can really be used for pretty much anything. Plus, it's easy to make, and you don't need a bread machine!

Garlic and Pecorino Dinner Rolls (Makes 3-4 dozen rolls)
1 cup Water
1 tbsp Yeast
1 2/3 cup Buttermilk
1/3 cup Honey
2.5 pounds Flour
1 tbsp Salt
1 stick Butter

1 tbsp Minced Garlic
4 tbsp Butter
Chopped Parsley
Shaved Pecorino Cheese

1. Combine yeast with warm water to allow it to dissolve.
2. Combine flour and salt in a large bowl
3. In a separate bowl, place buttermilk and honey and mix together.
4. Add the yeast to the liquid ingredients.
5. Pour the liquid into the dry ingredients and begin to knead.
6. Add softened butter in and knead the dough for 10 minutes.
7. If you have a standing mixer, instead of kneading by hand for 10 minutes, use the lowest setting with a dough hook to knead for about 7 minutes.
8. The dough should be a very smooth mass.
9. Place into a greased bowl (use baking spray) and cover with plastic. Allow to rest for 2 hours.
10. Once the dough has risen about 3 times the size, remove from the bowl onto a clean surface.
11. Cut the dough using a bench scraper or dough divider. Scale out into 1.5 ounce balls.
12. Roll the balls in a circular motion with your hand cupped to make a smooth surface. The motion should pull the dough towards the bottom, smoothing out the top.
13. Place the dough spaced out on a greased baking sheet or casserole dish. Cover very loosely with film, and allow to rest another hour.
14. Preheat oven to 325 degrees F. When dough has risen at least twice its size, unwrap the film and bake until golden brown, about 25-30 minutes.
15. Make garlic butter with melted butter, garlic, and parsley.
16. When the bread is done baking, allow to cool briefly. Then, brush butter liberally over the top.
17. Shave pecorino over the top and serve immediately.

If you are not serving this bread fresh, be sure to place it into the refrigerator. You can reheat the bread in the oven or very briefly in the microwave (20 seconds) prior to serving.  you are saving it for later, brush with butter when you serve it. This bread is perfect for any
occasion and can be made in advance. Just remember to share it!

Cream of Asparagus Soup

Yesterday, I went on a day trip to Boston, exploring the city and eating food. I was excited to stop by Haymarket, which is a weekend market where farmers sell produce for extremely low prices. The place is extremely hectic, the floors are dirty with dropped fruits and vegetables, there's barely space to move, and the vendors are yelling constantly. However, the produce is extremely cheap. I was able to score 3 bunches of asparagus for $1! Sadly, I was too excited and took the first ones I found (which happened to be as soon as I walked into the plaza). As I walked around, I saw the same deal, but with much fresher looking asparagus... But still, it was only a dollar! I came home and had to trim off more from the asparagus than I would have liked, but it was still good enough to make some yummy soup!

Cream of Asparagus Soup (Makes 4 small servings)
1 lb Asparagus
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
1 tbsp Lemon Juice
2 tbsp Olive Oil
2 cups Water
4 cloves Garlic
1 cup Heavy Cream
2 tbsp Butter
1/4 cup Sour Cream
1 tsp Salt
4 tbsp Sour Cream, for garnish
4 slices Bacon, for garnish (optional)
2 tbsp Olive Oil, for garnish
1 tbsp Lemon Juice, for garnish
Baguette, for garnish

1. Preheat oven to 350 degrees F.
2. Rinse and trim the ends off of the asparagus.
3. Place onto a baking sheet and season with salt,  pepper, garlic powder, lemon juice, and and olive oil.
4. Bake until tender, about 20 minutes.
5. Cut the asparagus after its cooled down into 1 inch pieces.
6. Place into a medium sized pot with 1 cup of water. With 4 roughly chopped cloves of garlic
7. Boil the asparagus for about 10 minutes, until very tender.
8. Use an immersion blender to puree the asparagus. If you don't have an immersion blender, use a regular blender.
9. Once the asparagus is smooth, add cream, butter, sour cream, and salt.
10. Mix until smooth, and thickened. It will not be completely smooth, since the asparagus fibers are not smooth. The finished soup will have a chowder or bisque consistency.
11. Slice baguette and toast in the oven.
12. Cook bacon until crispy. Cut into small pieces.
13. Pour soup into serving bowls and top with a dollop of sour cream (about a tbsp), sprinkle of bacon pieces, drizzle (1/2 tbsp) of olive oil, and a small squirt of lemon juice (1/4 tbsp). Finish with the toasted baguette slices and serve immediately.

The soup alone can look like baby food, but the garnishes add a color and texture to the soup to make it much more appetizing. You can toast the remaining baguette and serve it with the soup. It's very rich, so it's a good idea to have the extra bread to balance.

 Markets like Haymarket aren't anything like the boutique farmers markets where organic farmers sell their locally grown produce for high prices. It's more like the TJ Maxx of produce, but dirtier, cheaper, and louder. The produce that the grocery stores do not accept get taken to the market to be sold for lower prices. You have to look a little harder to find quality produce, but for the bargain, the inferior quality is not something to be upset about. 

Stuffed Mushrooms

Before I came to college, I used to hate mushrooms. Something about the flavor and texture of them used to turn me off to them. But since I tried portobello mushrooms freshman year, I fell in love. I enjoy almost any type of mushroom now (still not fond of the white button mushrooms, though). This mushroom recipe is very simple, quick to make, and tasty! Many stuffed mushroom recipes have some sort of seafood in them. I decided to try a different approach. Filled with veggies, cheese, and bacon bits, this recipe brings a fresher and healthier approach to the usual stuffed mushroom.

Stuffed Mushrooms
8oz Stuffing Mushrooms or Baby Bella Mushrooms
1 tsp Oil
4 oz Spinach
1 Roma Tomato
1/2 Onion
1/2 Bell Pepper
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
1/3 cup Shredded Cheese
1/4 cup Bacon Bits
1/4 cup Breadcrumbs
1/2 tsp Italian Seasoning

1. Preheat oven to 350 F.
2. Remove the stems from the mushrooms (if there are any). Dice into 1/4 inch cubes.
3. Roughly chop the spinach. Cut the tomato, onion, and bell pepper to about 1/4 inch cubes as well.
4. Heat a pan with the oil. Once hot, add the vegetables, salt, pepper, and garlic powder. Allow to cook until the veggies are seared and slightly tender.
5. Remove from heat into a bowl and mix with cheese and bacon bits.
6. Stuff mix into the mushrooms and put onto an aluminum lined sheet pan.
7. Mix breadcrumbs and Italian seasoning in a bowl and put some on each mushroom.
8. Bake for about 20 minutes, until the mushrooms are tender.
9. Remove from heat and serve warm.

The mushrooms taste almost like an omelet (the filling would be a really great omelet filling, too). The veggies and cheese definitely bring that effect. However, they taste cleaner and fresher. These mushrooms are a great appetizer for any party, and they're quick and healthy. You can  make this a vegetarian dish by simply omitting the bacon bits.

Portobello and Goat Cheese Spread

Portobello mushrooms, goat cheese, balsamic, and honey- what could be better? Some of my favorite flavor combinations come together in this delicious spread. I used to hate mushrooms growing up. Somehow, I came to taste portobello mushrooms and it changed my mind completely. I realized that I actually like just about every mushroom except the button mushrooms! Portobello mushrooms pair extremely well with balsamic vinegar and goat cheese. The honey in the spread adds a sweetness to create a balance and symphony of flavors to enjoy. Keep reading to see how to create this easy spread for yourself.

Portobello and Goat Cheese Spread (Makes about 10oz of Spread)
8 oz Goat Cheese
7  Baby Bella Mushrooms (or 1 Portobello Cap)
2 tbsp Olive Oil
1/4 tsp Salt
1 pinch Black Pepper
1 pinch Garlic Powder
2 tbsp Balsamic Vinegar
1 tsp Honey

1. Cut the mushrooms to a small dice. This means about 1/4 inch dices.
2. Heat a pan over high heat. Add 1 tbsp of olive oil to coat the bottom of the pan.
3. Once hot, add diced mushrooms all at once. Then, add salt, pepper, and garlic powder.
4. Mix slightly and add the remaining olive oil. The mushrooms tend to soak up the oil very quickly and need some more to keep from drying out.
5.  Once the mushrooms have browned slightly and are tender, add the balsamic vinegar and mix until it evaporates. Remove from heat.
6. Allow to cool slightly.
7. Then, put mushrooms, goat cheese, and honey into a medium sized bowl.
8. Mix until completely incorporated. Using your hand is probably the best way to do this quickly. Don't be afraid to touch your food! (Just wash your hands first)
9. Once incorporated, scrape whats on your hands back into the bowl.
10. Serve when finished. If you want to save it for later, just store it in the fridge.

I used the versatile spread on a piece of toasted whole wheat bread and topped it with some baby spinach for an open-faced sandwich. I imagine putting an over easy egg on top would be a delicious way to add extra protein. You can also use the spread on your next grilled cheese or burger, on top of a salad, or serve it with crackers at a party. Not only is it delicious, it's simple and quick to make.