I’m so excited! The show that started our Wednesday Night ventures last year is back on for Season 3. Masterchef! It’s addicting. You really should check it out. It’s all regular everyday people with normal lives and careers, cooking, creating and competing in the kitchen.
I don’t know that I would do so well on Masterchef. There’s always a time constraint on the competitions and I’m a bit of a dawdler in the kitchen, puttering about. Scotty on the other hand, might do quite well.
Just as the judges are about the comment or make their decision….dun-dun-dun… they go to a commercial. So frustrating, but it gets ya hooked. Monday & Tuesday nights it’s on, so trust me, clear an hour out of your evening, and tune in.
On a summer night, there’s nothing quite like a good burger. Beef, chicken, salmon, veggie, even mushroom. Portobello Mushroom that is, makes a excellent replacement for a patty. Marinated, grilled, pan fried, baked or sliced and sauteed.
We tried Ciabatta buns this week, and again, I was convinced they would not turn out. This time, simply because I knew I should have used bread flour, but did not have any on hand, so went with whole wheat and all-purpose. They did turn out, just more of a dense ciabatta bun. So make sure you have Bread Flour if you’re looking for a higher dough rise and light bun in the end.
4 Portobello Mushrooms, cleaned
1/2 cup Olive Oil
1 tsp red chile flakes
3 Garlic Cloves, minced
1/4 cup White Wine
1/4 cup Balsamic Vinegar
Juice of 1/4 lemon
Handful of Spinach
1/4 Avocado, sliced
1/2 Tomato, sliced
1/2 Red Onion, sliced
1/2 Red Pepper, sliced
1/2 cup Parmesan Cheese, grated
1/4 cup Mayo
2 tsp Chipolte Puree
Clean mushrooms and place in a baking dish. Whisk together marinade, and pour over mushrooms. Cover and refrigerate up to 4 hours.
Slice all veggies, grate cheese and set aside. Mix together mayo and chipolte puree and set aside.
Heat a skillet on medium high heat. Remove mushrooms from sauce and add to saucepan. Cover and let cook about 5-10 minutes per side.
Dress buns with toppings and add mushroom.
Whole Wheat Ciabatta Buns
2 1/2 cups All-purpose Flour
1 cup Whole Wheat Flour
1/2 tsp Dry Active Yeast
1 3/4 cups Warm Water
1/2 tbsp salt
1/4 cup Extra-Virgin Olive Oil
In a bowl, whisk together flours, yeast and water until you cannot whisk anymore. Knead in the bowl with your hand until the dough comes together in a sticky ball. Cover with plastic wrap and let rise in a warm spot, until tripled in size, about 2 hours.
Remove dough to a lightly floured surface. Sprinkle with salt and knead into dough. Knead dough for a few minutes until sticky and elastic. Place in lightly floured bowl, cover with plastic wrap and let rise again until doubled in size, about 1 hour.
Warm oven to 450F. Sprinkle a baking sheet with cornmeal. Break dough into 4 large pieces and form into balls. Place on baking sheet and let rise another 20 minutes. Bake buns for 20 to 25 minutes until golden on top and buns sound hollow when tapped on the bottom. Serve warm.