Warm Open-Faced Mushroom and Brie Sandwich

Mushrooms, Brie and Arugula

Happy Thanksgiving my fellow canucks!  You will have to forgive my somewhat lackluster display of holiday spirit.  There is not a single Thanksgiving recipe on my blog.  There are some that would be most welcome at any holiday table, but none that exclusively scream Turkey Day.

Mushrooms

To make me feel truly ashamed of myself, the good people over at Tasty Kitchen wrote up a lovely piece on the Canadians on their site and included yours truly. Such a wonderful gesture bestowed on a lazy blogger that has basically been MIA since September. I am trying to adjust to a different lifestyle and juggling two jobs and this blog is an exhausting endeavor, but bare with me, I’ll get this sorted out if it kills me.

Brie

I know I’ve been a horrible tease. I leave, announce I’m back and then I leave again. I realize it will take sometime to rebuild the trust between us dear reader, but I think, in time, we can move past this thoughtlessness and be stronger for it.

Multi-Grain Bread

The first step towards healing is this Warm Open-Face Mushroom and Brie Sandwich. If anyone crossed me and then offered me this tasty treat I would definitely rethink excommunicating them.

Mushrooms, Basil

These days I find myself strapped for time. I often have to hit the kitchen running. Lately, grilled cheese has been a favorite of mine. Easy, quick and wonderfully cost effective.  Give me a bowl of hot tomato soup and gooey grilled cheese on a rainy day and I am one happy camper. This open-faced number is riff on this foul weather classic.

Warm Open-Faced Mushroom Brie Sandwich

This sandwich is not grilled, instead the cheese melts into freshly toasted bread.  It liquifies further still when the cheese is crowned with an avalanche of freshly sautéed mushrooms and garlic. If this weren’t heavenly enough, this gorgeous concoction is completed with a halo of peppery arugula. Serve this bad boy up with a hot bowl of soup and consume with a knife and fork.

Open-Faced Mushroom Brie Sandwich

Simple, satisfying and ready to eat in fifteen minutes flat, this sandwich is the perfect treat after a long draining day. Let’s face it; you’ve clocked way too many hours in the kitchen this weekend. After the excitement of Thanksgiving the Warm Open-Face Mushroom Brie Sandwich is just what the doctor ordered.

Warm Open-Face Mushroom and Brie Sandwich: Serves 2

2 slices of Multi grain Bread

4 tbsp olive oil, divided

2 cups cremini mushrooms, sliced

3 cloves garlic, minced

Salt and pepper to taste

4 tbsp fresh basil, chiffonade

6 slices brie cheese

2 handfuls of arugula

Directions:

Turn your oven to broil.

Brush 2 tbsp of olive oil on both sides of the bread and broil until golden brown flipping halfway through.

Heat 2 tbsp of oil in a large skillet over medium high heat.

Add mushrooms and garlic and sauté until browned and fragrant.

Remove bread from the oven and immediately place brie on top.

Split the mushrooms amongst the two slices of bread.

Sprinkle with basil.

Top with arugula.

Serve with a piping hot bowl of your favorite soup.

Creamed Sweet Onion with Butter Basil Biscuits

IMG_4380

There now, I wasn’t gone that long, and you all faired very well without me I have no doubt.  I’m pleased to say that I am back, and ready to re-enter the kitchen once again.

Sweet Onion

I’m so glad I took the break; it made me really miss this little food haven of mine.  Now that I am refreshed and have my head somewhat above water, my brain has inundated with so many fantastical food ideas that my head is getting a little noisy.  Confusing for me, but awesome for you!

Thyme

This week’s recipe is actually an adaptation of three recipes out of The Joy of Cooking, the classic jack-of-all-trades cookbook.

Butter

I wouldn’t recommend stringing three recipes together.  It smacks of inexperience if not plain stupidity, but since my common sense evades me more often than I’d like to admit I went ahead with this hair-brained scheme.

Basil Leaves

I am so glad (and relieved) to say against all odds it turned out beautifully.  Sure there were snags, but I am confident I’ve identified the problems and they shouldn’t trouble you if you choose to replicate the recipe.

Basil Chiffonade

The stars of this saucy show are the always-unassuming sweet onion, a few slices of smoky bacon (get the reduced sodium, I read some alarming statistics about North American sodium intake today, and it gave me the willies), and some adorable buttery basil biscuits.

Bacon

Essentially the onions and bacon come together in a creamy thyme spiked sauce, topped with a delightful little biscuit then baked until their tops are an inviting golden brown.

Basil Biscuit Dough

They flavor of these puppies is gorgeously savory.  The onions were so tender they melted on my tongue while the sauce warmed me with soft hints of thyme and a delectable smokiness supplied by the bacon.  I served them alongside I nice roast beef, but honestly I don’t remember a thing about the beef, these gems really stole the show.

Creamed Sweet Onion with Bacon

Perfect for the approaching cold weather and fairly easy to prepare, Creamed Sweet Onion with Buttery Basil Biscuits is the picture of culinary beauty.

Creamed Sweet Onion with Buttery Basil Biscuits

Creamed Sweet Onion with Buttery Basil Biscuits: Serves 4

1 Sweet Onion, halved and sliced

4 strips of bacon

1 tbsp olive oil

2 sprigs of fresh thyme

1 cup chicken broth

¼ cup white wine

1 tbsp of butter

1 tbsp flour

¼ cup half and half

Pinch of nutmeg

Salt and pepper to taste

Directions:

Preheat oven to 450°

In a heavy bottom pot fry bacon over medium heat until crispy.

Remove from pot and leave to cool on a plate lined with paper towel.

Spoon off the bacon grease leaving 2 tbsp worth in the pot.

Add the olive oil to keep the fat from burning and toss in the onions.

Sautee for 2-3 minutes.

Pour in broth and add the two sprigs of thyme.

Bring the mixture up to a boil and reduce heat and leave to simmer covered for 5 minutes.

Once onions are tender add white wine and leave to boil until the liquid is reduced by half.  About 10 minutes.

In a small saucepan melt butter over medium heat.

Whisk in flour until it forms a paste.

Slowly whisk in half and half until combined.  Remove from heat and add to the onion mixture. Stir until thickened.

Remove from heat and set aside.

Spoon into 4 ramenkins and top each with an uncooked biscuit.

Place in the oven and cook for 15 minutes until the biscuits are golden brown.

Remove from the oven and leave to cool for ten minutes before serving.

For the Biscuits:

1 ¾ all purpose flour

1 tbsp baking powder

½ tsp salt

6 tbsp unsalted butter, cubed

¼ cup fresh basil, chiffonade

¾ half and half

Directions:

Sift together flour, baking powder, and salt into a large mixing bowl.

Add butter and basil.

Cut the butter into the dry mixture using a pastry blender or two knives until it resembles a coarse meal.

Make a well in the center of the mixture and pour in the half and half.

Stir until the dough comes together.

Turn dough onto a well-floured surface.

Flatten dough to ½ an inch thickness.

Using a 2 ½ biscuit cutter cut out 12 biscuits.

Taking a Break

You may have noticed a drop in quality and frequency of posts as of late. I recently took an internship at TrendHunter.com and it has eaten up quite a bit of my time. Work and this internship have left me strapped for energy and far too distracted to come up with anything remotely interesting in the kitchen.

I had ham sandwiches three days in a row.  I tell you it’s rough!

That being said, I’ve decided to take a break in order to adjust to my hectic schedule. I love this blog and the community that comes with it, but I feel I cannot give it the attention and care it deserves presently. I want to thank everyone who reads this little hobby of mine and thank you all for the kind words and encouragement over the past nine months. I will keep checking in with you all and if you are at all interested in the work I’m presently doing, please feel free to check out my portfolio. Keep creating, like I know you all do, and I would be only too happy to feature you on the TrendHunter.com. I already wrote articles on Scarletta Bakes‘ amazing Avocado Pop Tarts and Cupcake Project’s Baklava Cupcakes. So, keep up your culinary exploits, I will be watching!

I will not give my hiatus a time limit as I don’t want to promise something that I can’t deliver, but I promise I will be back. Keep cookin’ and innovating! You guys amaze me and I will definitely miss the love and support that comes from this fantastic community of food lovers.

Cheers,
Susan

Curried Cauliflower and Ginger Soup

This week Toronto felt the brisk wind of fall and, although I’m a huge fan of summer, I have to admit I felt somewhat relied.  I’m ready for the humidity to leave and stop wreaking havoc with my hair, I’m ready to not sweat my makeup off while I’m waiting or the bus in the morning and, first and foremost, I’m ready to leave heat stroke behind.

Chickpeas

This summer was like enduring the torments of hell.  I am having trouble recollecting a hotter summer.

Seasoned Chickpeas

Looking back at the recipes I posted over the past four months, I realized how little I actually used the stove.  Fresh produce is glorious and I certainly made the most of nature’s bounty this summer, but I’m ready to get reacquainted with my stove and my always-hilarious bipolar oven (it really keeps me on my toes).

Cauliflower

I’m ready to walk into my apartment with cheeks stinging from the cold and plunk myself down in front of a steaming bowl of soup.  Oh, and I can’t wait to make casseroles again, I adore comfort food and we’re finally approaching its peak season.

Cauliflower Florets

But as with most things I lack patience and yesterday is was a balmy 27° and I still made soup.

Roasted Chickpeas

This Curried Cauliflower and Ginger soup was made for runny noses and numb toes, but, of course, yesterday I suffered from neither affliction.  I may have jumped the gun, but its good to know I have an excellent recipe in my back pocket once ski season hits.  This soup is spicy, aromatic and über comforting.  I have never encountered a soup so capable of warming you from the inside out.  So, as you start to bundle up for the coming bleak months, remember this soup.  Nothing will warm your bones quite like a bowl of this fantastically simple and inexpensive Curried Cauliflower and Ginger soup.

Curried Cauliflower and Ginger Soup

Curried Cauliflower and Ginger Soup: Serves 6

1 head of Cauliflower, cut into florets

1 medium-sized onion, diced

4 tbsp fresh ginger, minced

3 tbsp butter

3 tbsp garam marsala

½ tsp cinnamon

1 tsp cumin

1/8 tsp dried chili flakes

1 pinch of cloves

2 ½ cups low sodium chicken broth

1 cup milk (I used 1%)

Salt and pepper to taste

Batch of Curried Roasted Chickpeas

Directions:

Melt butter in a medium-sized dutch oven over medium-high heat.

Add onions and ginger and sauté until the onion is translucent.

Pour in the spices and sauté until fragrant.

Next, place the cauliflower in the pot and add the chicken stock.

Bring to a boil, then reduce the heat and leave to simmer for 15 minuets or until the cauliflower is tender.

Remove from heat and puree using an immersion blender.

Return to heat and add milk and simmer until heated through.

Taste and season accordingly with salt and pepper.

Serve with crushed roasted chickpeas.

 

Curried Roasted Chickpeas: Serves 4

540 ml can of chickpeas

2 tbsp peanut oil

2 tsp sugar

2 tsp ground ginger

2 tsp garam marsala

1 tsp kosher salt

½ tsp cinnamon

½ tsp cumin

Directions:

Preheat oven to 400°

Drain and rinse chickpeas and leave to dry for 10-15 minutes.

While chickpeas are draining place all the spices in a small bowl and stir to combine.

Roll chickpeas in paper towel to remove excess moisture.

Place dried chickpeas in a large bowl.

Drizzle the chickpeas with peanut oil and toss with salt, pepper and spices.

Place on a dry cookie sheet and bake for thirty minutes, shaking the pan every ten.

Remove from oven and leave to cool.