Misery loves roast portobello with fried eggsPosted: October 17, 2011
Terra’s long-suffering sentence of only eating 100% from Nova Scotia has been affecting us both. Now at the halfway mark, we are getting used to the restrictions. Some obstacles persist, limiting us in different ways.
I’m faced with a greater cooking challenge than normal. First off, everything has to pass the “Is it local?” test. Which isn’t really a biggie anymore. With two weeks in we have our sources and plan better for meals. The thing I can’t change is I have to continually figure out how to avoid olive oil, salt & pepper and citrus. All of which I normally rely on to enhance what I cook.
Of course, Terra is carrying the heavier sack of rocks. Take this weekend. She was miserable. Sitting there on the couch counting the days left. Depressed and hungry with her eyes shut tight, she was probably dreaming of November 1st and the sweet, tasty freedom to come. A nice meal out, bread and pasta, olive oil or awesome chips with a movie. Not that she ate those things often before but now the option to have them is missing too. I feel for her.
Truthfully our meals so far this month have been pretty damn good. Our thanksgiving dinner, the roasted chicken and fish dishes are only some of the great things we’ve conjured up that turned out well. This post is about last night’s creation; roasted portobello mushroom caps topped with mushroom duxelle, aubergine and tomato sauce with fried eggs. The only sin was the four tablespoons of butter. The fried eggs were a last-minute addition and I thought they made the meal something more special. We washed everything down with more Jost L’Acadie chardonnay, a surprisingly good Nova Scotia wine we’ve taken a shine to. Here’s what to do:
Roast portobello with fried eggs
- 2 – Large portobello mushrooms
- 4 – Button mushrooms (chopped)
- 1 – Onion (chopped)
- 2 – Garlic cloves (minced)
- 1 – Small aubergine (chopped)
- 3/4 cup – Tomato sauce. I used my usual recipe but omitted all the no nos.
- 4 – Springs of thyme (stems removed)
- 1/4 cup – Cheese (grated) We used a local cheddar.
- 4 tbsp – Butter
- Salt and pepper for you hipsters not on wacky diet like this.
- Set oven to 375°
- Cut off the stems from the portobellos.
- Chop button mushrooms, onion and aubergine and portobello stems into small 1/4 dice. Heat up a frying pan to medium high.
- Melt one tablespoon of butter and evenly drizzle it on the underside of the portobello caps. Put mushroom on a wire rack in a tray and into the oven.
- Put the other two tablespoons of butter in the pan, melt and the pour in all the copped vegetables. Cook until browned. After a few minutes add the thyme.
- Once the vegetable have cooked pour in the tomato sauce. Cook it down so it’s reduced and not runny. When done pour it all into a waiting bowl or something.
- Heat up another pan for the eggs.
- Turn the oven off and take the caps out. Spoon a good portion of the vegetable sauce mix on top of the caps.
- Put the last tablespoon of butter in the pan, crack the eggs in and fry ‘em.
- Sprinkle the grated cheese on the caps with topping and put back in the cooling down oven to melt.
- When the cheese has melted, plate the mushrooms and fried eggs.
With two weeks left to go eating only local we’ll have to keep up the creativity in the kitchen. And while Terra endures the pain, I’ll continue dealing with the cooking limitations and my effort to try something different every night while keeping things somewhat simple and delicious.