Poor Reuben and Sam had to test out three of my concoctions tonight. I picked out some “real” recipes earlier in the week but decided to use up as much wilting produce in my fridge as possible instead. I don’t normally make an appetizer for a weeknight dinner, but what else can you do with a small wedge of very ripe blue cheese except stuff it in some mushrooms? I won’t say these are the finest recipes I ever created, but together they made for a satisfying dinner.
Blue Cheese-stuffed Mushrooms
Makes about 14 to 16 mushrooms
1 lb (450 g) white mushrooms
1/2 cup (25 g) fresh breadcrumbs
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 oz (45 g) blue cheese
4 tablespoons olive oil or melted butter
salt and freshly ground black pepper, to taste
Preheat the oven to 375°F (190°C). Wash the mushrooms quickly under running water and dry them. Remove the stems from the mushroom caps. Using your hands, gently combine the remaining ingredients in a medium bowl. Stuff each mushroom cap with the filling. Bake for about 15 minutes, until mushrooms are tender and the breadcrumbs are golden. Serve hot.
***
Sage Roasted Chicken
Serves 4 to 6
1 x 3–4 lb (1.4 to 1.8 kg) whole chicken
olive oil or melted butter
salt and freshly ground black pepper
1 small bunch fresh sage
Preheat the oven to 400°F (200°C). Wash the chicken inside and out, then dry well. Rub the skin with olive oil or melted butter. Season generously, inside and out, with salt and pepper. Place 10 to 12 sage leaves under the skin of the chicken. Stuff the remaining sage inside the chicken cavity.
Place the chicken, breast down, on a roasting rack and set in a baking dish. Roast at 400°F (200°C) for about 20 minutes. Flip the chicken breast side up and continue roasting for another 20 minutes, until the skin takes on some color. Turn the oven down to 350°F (180°C) and continue roasting for another 20 to 40 minutes, depending on the size of the chicken. When done, the leg will move easily away from the body of the chicken and juices will run clear when the thigh is pierced. Let the chicken rest for 5 to 10 minutes before carving.
***
Quinoa with Beets and Goat’s Cheese
Serves 6
1 lb (450 g) beets, trimmed
8 tablespoons olive oil, divided
1 cup (170 g) quinoa
4 cups (1 liter) water
2 teaspoons salt, divided
2 oz (60 g) goat’s cheese, crumbled
1 shallot, minced
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
freshly ground black pepper, to taste
Preheat the oven to 400°F (200°C). Toss the beets in 3 tablespoons of olive oil, then wrap in aluminum foil. (I usually place 2 to 3 beets in each foil packet.) Roast until tender, 60 to 90 minutes, depending on the size of the beets. Remove from the oven and allow to cool for 15 to 20 minutes before peeling and quartering the beets. If the beets are very large, cut into 1‑inch pieces instead of quartering them.
Bring 4 cups (1 liter) of water to boil. Stir in the quinoa and salt to the boiling water. Cook the quinoa until tender, about 20 minutes. Drain and rinse under cold water. Place in a serving bowl.
In small bowl, whisk together the shallot, vinegar, mustard, remaining salt and freshly ground black pepper. Whisk in the remaining 5 tablespoons of olive oil. Stir the vinaigrette and quinoa together. Fold in the beets and crumbled goat’s cheese. Serve warm or at room temperature.
Email this post 
Print this post