Ok, where do I start.  The New Years eve gala was nothing short of amazing.  When you see the food line up I think you will agree.  On top of all the food the night included some adult beverages, some funny board games ( FART and Apple to Apples ) as well as some great music and even some dancing.  I will not delve to far into the dancing aspect of the evening.

For these toasts, I listed the ingredients and method for each of the three flavors.  You will also see in the pictures that there was a 4th toast which was called Fig and Balsamic.  This was a pre-made spread from the superstore so I didn’t include it in the post.  It was quite tasty nonetheless.

Roasted Onions

• 1 or 2 Onions ( sliced)
• 1 Tbsp. olive oil
• 1Tbsp. butter
• Salt and Pepper
• 1 Tsp Rosemary, thyme, oregano

Method

1. Slowly brown onions in butter and olive oil.
2. Season with salt and pepper as well as those herbs desired.
3. Dried and fresh herbs can be used but the more delicate herbs should be added near the end of the cooking time.
4. Total time will probably be over 30 minutes as this avoid the onions burning.
5. Little attention is required during this time.

Sauteed Mushrooms

• Mix of mushroom types sliced, Portabella and Shitake were used. Quantities depend on how much is desired.
• Butter
• Olive Oil
• Salt and Pepper

Method

• Brown in heated pan that has butter and oil added to melt.
• Season with salt and pepper.
• Cook until mushrooms brown and reduce in size

Roasted Red Pepper and Cheese

• 2 Red Bell Pepper
• 5 Oz soft goat cheese
• 1 Tsp. minced shallot
• Salt and Pepper

Method

1. Roast peppers until skin is blackened and place in paper bag to steam. This will make peeling the skin easy.
2. The peppers can be roasted on grill, over a gas burner or through broiling.
3. Dice the peppers once cooled and peeled.
4. Mix with the remaining ingredients and allow flavors to blend.

Slice baguette to about 1/2 inch thick. Grill on one side, or drizzle olive oil over parchment paper lined pan and place toasts on the paper. Add toppings and again drizzle with olive oil and bake in 350 F oven.

The bottoms will toast and crust from the olive oil, and the parchment will prevent sticking.

The first of quite a few great dishes to remember 2009. Stay tuned for some more great recipes that you can make for you and your family.

Take care

zesty

Happy Friday!  Sorry for the delay in posting.  I actually never had time to write last night as we were at the house until 11:00pm prepping the upstairs for the painter today.  Progress is moving along and things are starting to take shape.  We picked out some plumbing fixtures today which are in stock… whoo hooo.  We seem to be struggling on lighting fixtures but hopefully we can find something we like soon.

On to the food

Take a look at this dish… first glance you may think it is a little odd which may be true but I like to call this – the fridge leftovers plus some eggs.  I had some left over potatoes, corn and mushrooms in the fridge and I was not sure what to do with it.

As you know I really hate throwing out perfectly good food so this is what I came up with.

Ingredients

• Mushrooms
• Corn
• 2 Eggs
• 2 Large Potato ( cooked and cubed)
• 1 Tbsp. Butter
• Salt and pepper

Method

1. Add butter to a saute pan and heat to medium heat
2. Add mushrooms and begin to brown ( about 3 minutes )
3. Toss in potatoes and cook for 6 minutes; stir in leftover corn and mix thoroughly.
4. Create two hallow areas in the pan to crack the eggs.
5. Cover pan and let the eggs cook for about 4 minutes.
6. Remove and plate



7. ENJOY!

Zesty Tip: Never waste food!  That is my tip.  Just try making crazy dishes like this one and see what you like.

Alright – I have to run to a meeting and figure out some house stuff.

To Do List

• Meet with the railing people
• Pick out some lighting… please
• Order the quarter -round molding
• Confirm cabinet arrival on Monday

Hope you have a great day!

Take care

zesty