Work Food Hacks

So I eat lunch at work quite often (most days). And I bring leftovers because I don’t care for cold sandwiches with one amazing exception*. So what to do to make it interesting and different and using the limited equipment we have at the office to make it work. In my case, that’s a microwave, a toaster, and a toaster oven, so it really is somewhat limited.

So this will be a recurring post with my terrible iPhone camera pictures. 

First up – Mushroom Fontina Toasts which is a play on Mushroom & Fontina Crostini 

D&D_1180

Yes, this picture is pretty much awful. But it was my lunch and I enjoyed the hell out of it.

So I brought some Italian bread into the office with some of the leftover mushroom shallot garlic mixture. Then I went to the Publix and got some thick sliced Fontina from the deli. So I heat the toaster oven while I toast the Italian bread in the toaster. Meanwhile I heated the mushroom mixture in the microwave just a bit. Not too much though.

So this is how you put it all together: with the toaster oven heated, on broil, top the toasted bread with the warm mushroom mixture, and then top with the thick sliced Fontina. Broil until the desired gooey-ness factor is achieved.

Then put it on your ugly paper plate and have a great lunch at work. 

Now here are some extra tips – have some lemons available, even at the office, oh and it never hurts to have a small bottle of Worcestershire sauce for they both are fresh flavors. 

* cheddar, mayonnaise, and homemade hummus, on Italian bread. Oh yes, this is now in my brain and I have to make it again. 

 

Mushroom & Fontina Crostini 

I know toasts are a thing, but I made this because the flavors sounded so good, and I had thyme for the Tomato Bisque recipe and a I had Fontina cheese in the fridge. Fontina is one of my all time favorite cheeses – so melty and smooth. Any time it is on sale at the Publix I pick some up. It never ever goes to waste. Sometimes I just slice some up with apples and eat it. It is the simple things.D&D_1919

Bread halved diagonally *
Olive oil, divided
1 lb crimini mushrooms
2 Tbs unsalted butter
2 medium shallots, minced
2 clove garlic, minced
1 tsp freshly chopped thyme 
3 Tbs water
Salt and freshly ground pepper
1/4 pound Fontina cheese, coarsely shredded, about 1 cup
1 Tbs chopped parsley

Preheat oven to 400 degrees F.  Arrange bread on baking sheet and drizzle with 3 Tbs olive oil, but do not go overboard with the olive oil. Toast for 8* minutes until slightly golden around the edges.   Remove from oven. Turn broiler on low.

Thinly slice mushrooms. In a large skillet, melt butter over high heat until lightly bubbling , 2 minutes. Add remaining 2 Tbs of olive oil and the mushrooms and cook undisturbed until the mushrooms are browned on the bottom, about 2 minutes. Continue to cook, stirring occasionally, until browned all over, about 10 minutes. Add shallots, garlic, and thyme, lower the heat and cook until shallots are tender, about 5 minutes. Add water and scrape up any browned bits from the bottom of the pan, the cook 3 minutes longer to dry off liquid. Taste and then season with salt** and pepper and remove from heat.

Spoon mushroom mixture over toasts and sprinkle cheese on top. Broil for 2 minutes or until the cheese is melted. Transfer crostini to a platter, sprinkle with parsley and serve. 

* Figure out actual timing depending on bread type selected. Used Chicago Italian bread, drizzled with olive oil and toasted 8 – 10 minutes. Just keep a close eye on it. 

**Didn’t need salt, but added freshly squeezed lime juice.

Used Italian Fontina. Next time, I plan to use thyme to top the toast since I already use it in the mushrooms. I like that little lemon note that thyme provides.

9 June 2017

Made at work for lunch – 

Source: 

July – August 2016 – butter & eggs usage

9 July 2016 – Pear Bleu Cheese Turnovers – 1 large egg

And here is where is gets really sad –  nothing else until …

6 August 2016 – Creamed Corn – 3 Tbs butter

7 August 2016 – Chicken Salad & Egg Salad – 8 large eggs (boiled)

10 August 2016 – Red Onion, Asparagus Fettuccini White Wine, Orange Juice, Butter Sauce – 4 Tbs butterD&D_1533

17 August 2016 – Roasted Mushrooms – 2 Tbs butter

26 August 2016 – Chocolate Chip Butterscotch Chip Sour Cream Cake – 5 Tbs butter – 1 large egg

16 August 2016 – Brownie Cups – 16 Tbs butter – 4 large eggs

Well, I will give myself this excuse that summer is not terribly conducive to baking – or cooking – honestly. I can just skip dinner at this time of year.

Amazing Roasted Mushrooms

I follow several food bloggers and one that I really admire is Kevin’s Closet Cooking. I really have an affinity for Kevin. His recipes are pretty simple, not lots of ingredients, not too many steps, but these are the kind of recipe that I like. I like that he is kind of all over the place. From one day to the next, you never know what you are going to get and for me, that is really great. A challenge, trying something different, something outside of what you normally make – yeah, I really like that.

D&D_1542It does not take lots of ingredients or lots of directions to make something that tastes really good, at least to me. None of this means I do not adjust Kevin’s ideas to my own. It is cooking and experimenting, after all.

I am a huge fan of mushrooms. That said, I do not like raw mushrooms at all. Ugh. So gross. I love to saute them. Funny how that changes the entire equation. There are so many dishes I love cooked mushrooms in. Pasta with asparagus and mushrooms with a sauce of mascarpone cheese, lemon, and lots of real (read: imported and expensive) Parmigiano-Reggiano. I make a great vegetarian pate with mushrooms – so good on toast with fresh lime juice. I could just go on and on, and I expect that I will. That is just me. You do not spend a decade as a vegetarian and not have recipes that still make you stupidly happy. Many of my recipes are on the vegetarian side. That makes me happy, but I do love a good steak every now and again. And bacon, and um, sausage … here we go again. Pretty much any version of pork.

8 ozs crimini mushrooms, washed and stem removed*
2 Tbs unsalted butter, melted
2 cloves of garlic, minced
2 tsp dried thyme or not as you prefer
1/2 cup panko breadcrumbs
1/4 cup finely grated Parmigiano Reggino

Preheat oven to 400 degrees. Spray a baking dish with cooking spray just to avoid sticking. Place cleaned mushrooms in the baking dish and spoon the butter, garlic, and thyme mixture over the mushrooms. Season with kosher salt and freshly grated black pepper.

Bake for 10 minutes.**   Remove from the oven. Add the breadcrumb Parm mixture*** and press down and bake until lightly golden – 8-10ish minutes. Garnish with chives, parsley, or scallions. And a splash of lemon juice would not go amiss.

*I cannot help it, I just remove stems from crimini and button mushrooms. Maybe not necessary, but I have always done it. You could also use button mushrooms for this recipe. I just went with what was on sale this week.

**This is one of those dishes you need to serve right out of the oven … with a little bit of cooling time so you do not burn yourself. That said, I think you could put it all together in a baking dish a day ahead and then fire up the oven for the first 10 minute part, so that makes it dinner party friendly. I did it over two days and really was wonderful.  Cover the slightly baked mushroom with foil and let them get close to room temperature before putting them in the fridge and then finishing the dish when you want the next day. I do love recipes that give me flexibility.

*** You might have extra, but I wanted to be sure I had enough and now this gives me an excellent thought – what to do with the rest. It is in the fridge for now, but the possibilities are pretty much everywhere. Maybe some kind of crostini. So Kevin, what do you think?

 

Butter Usage – by month (December 2015)

2 December – 16 Tbs Rugelach – this dough works …

8 December – 4 Tbs – Rugelach filling – but the filling does not.

11 December – 4 Tbs – Rugelach filling – again did not – annoying – total failure – should really do a better job of reading the comments.

12 December – 8 Tbs – Banana Nut Bread – competition

14 December – 8 Tbs – Brownie Cookie

17 December – 8 Tbs – Glazed Lemon Cookies

19 December – 16 Tbs – Butterscotch Blondies

20 December – 4 Tbs – Everyday Orzo – yes. Again.

20 December – 12 Tbs – Lime Sugar Cookies

D&D_1074

Lime Sugar Cookies – pretty damn amazing.

23 December – 2 Tbs – Cheddar-Stuffed Mushrooms

23 December  – 13.5 Tbs – Sunday Sweet Potatoes

23 December – 16 Tbs – Walnut/Pecan Tassies

25 December – 1 Tbs – Toasted Banana Nut Bread

26 December – 12 Tbs – Sweet Potato Biscuits

29 December – 8 Tbs – The Browniest Cookies See Above.

30 December – 13 Tbs – Chess Tart

Total 145.5 Tbs = 18.1875 sticks = 4.5468875 pounds

Not my best month this year, but a damn good month by any measure.

I’m a bit frightened by what the total for the year will be if this is any indication. I may not keep up with this again, or maybe I’ll add keeping up with eggs too in 2016. Again, slightly frightening. But what the hell – makes for an excellent recap in an odd sort of way.

 

 

Cheddar Stuffed Mushrooms

It is, to me, really nice to find a recipe that I haven’t made in a while that really stands the test of time. I made this the first time over 8 years ago. Had set it aside for 6 years for no particular reason – just didn’t think to make it and a few weeks ago I had some stuffed mushrooms at an event and thought, Why haven’t I made any of these lately? No particular reason.  So I looked through the recipes I had and noticed all my notes about this recipe – things like, “easy” and “vg” (my shorthand, thanks to Bridget Jones’s Diary — the book, very good), and that both the MotH and his father liked it. So I thought what the hell, but let’s see if we can prep one day or so ahead and bake the day I wanted them. I know they are good warm or room temperature. Most stuffed mushrooms are – they are forgiving if nothing else. Notes of how to do this ahead of time below – dead simple. D&D_1060

1 lb button or crimini mushrooms, or a mix of both- this time crimini
5 Tbs unsalted butter / divided / 3 & 2
1/2 cup walnuts, chopped fine
1/2 cup fresh parsley, minced
1 small onion, minced
1 shallot, minced
1 cup grated sharp cheddar cheese
1/2 cup finely fresh bread crumbs – 1 slice of bread whirred in the food pross monster*
Salt / freshly ground black pepper

Preheat oven to 350 degrees – if you are baking immediately.

Wash mushrooms**, let dry on paper towels. Remove stems and finely chop them.

Finely chop walnuts and parsley and add to a medium bowl. Mix in bread crumbs and cheese. Season with freshly cracked black pepper.

Heat 3 Tbs of butter on medium and add onion and shallot. Sauté for a few minutes. When aromatics are starting to get soft, add mushroom stems and a nice pinch of salt and cook until liquid is release and the pan begins to dry just a bit. Let cool.  Add cheese / bread crumb mixture.

Here is where I deviated a bit and hopes it works – update – it did. I put the mushroom caps in a zip top bag with a couple of paper towels and plan to hold them there for a day and a half. I let all the stuffing pieces come to room temperature and then refrigerated it to stuff the mushrooms for Christmas Day appetizer.

The plan is to put the mushrooms on a baking dish, brush the with butter as in the original recipe then fill them or stuff them,  as it were, with the cheese mixture. Bake at 350 degrees for 20 minutes.  Serve warm or room temperature.

Source: No earthly idea – long before I started keeping up with those sorts of things. Or blogging about food.

—–

Update – So took the stuffing mix out of the fridge for about 30 minutes. I did put the mushroom caps on a rimmed baking sheet lined with foil and filled them pretty well, but totally forgot to brush with butter. It was not a problem at all. That step, in my opinion, can be skipped unless you just want to do that.

* Had not thought of this phrase in ages. When I used to make things in the food processor, I would prepare the Boy by saying I was about to use the food pross monster. How that, in and of itself, didn’t scare him, I don’t know, but the noise didn’t bother him because he knew it was coming. That was my sad little 4 cup food processor, but it did what I needed at the time. Things you forget.

** AB says it is okay to rinse mushrooms. And I do it and have never had a problem with it. Just rinse them in a colander and dry them on paper towels.

Christmas Eve 2007 – SR / WR liked, very easy

16 August 2008

10 May 2009 – Mom’s day w/ W & J

25 December 2015  – v.g.

 

2015 Butter Usage (by month – June)

1 June 2015 – 8 Tbs – Lemon Buttermilk Poundcake

2 June 2015 – 2 Tbs – Lemon Glaze

11 June 2015 – 3 Tbs – Pasta with asparagus and mushrooms

11 June 2015 – 8 Tbs – Banana Nut Bread – for Fred. Love my Dad!! And his name is not Fred, it’s just what I call him.

25 June 2015 – 16 Tbs – Sugared Lemon Cookies with Lemon Glaze

37 Tbs = 4.625 sticks = 1.15625 pounds

D&D_9637

Lemon Buttermilk Pound Cake