Foodie Penpals: May Reveal

What a week of reveals, eh?

That was very Canadian of me...

This month is my first participating in Foodie Penpals hosted by Lindsay@ The Lean Green Bean. Inspired by Send Something Good (formally known as Package Pals), I decided to hop on the snail mail train again! This time though, it's all about the food (and shit related to food). And while I thought Send Something Good had a lot of participants - over 160 - Foodie Penpals has over 800! Holy moly jack-a-doley!

Unfortunately for me and my first month, it seems I've been orphaned. I have yet to receive my box (haha...i haven't received my "box") - which is balls. Balls and box!

And I know it isn't exactly the done thing to post what I sent someone else, but I want to participate god damn it! So I will...

This month I was assigned Courtney Rae @ The Fig Tree. Her love of unprocessed, natural foods won me over immediately. And whence I got to her About Me page, I gave her my heart-soul. Kindreds, a bit.

I knew just what to send her. In fact, I themed it. Click here to see her actual post about what she's received from me.

Technical Stuff:
 

The way Foodie PenPals works is simple: On the 5th of every month you are assigned a fellow blogger and his/her/their blog. You then have 72 hours to contact that person to find out their address, dietary restrictions, etc... By the 15th of the month you need to have your package to them in the mail. On the last day of the month, you post the reveal and link up @ The Lean Green Bean!

Boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!  

This project is open to Canadian, US and UK bloggers as well as blog readers. If you’re a reader and you get paired with a blogger, you simply write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month. 

If you’re interested in participating for June, please click here to fill out the participation form and read the terms and conditions. You must submit your information by June 4th as pairings will be emailed on June 5th!

CSA Week #13... & I'm on pause. Help!

Do you ever find it difficult to take that next step?

As I've mentioned previously in my last CSA post, I'm in the process right now of some major life changes. Over the pat couple weeks though I almost feel like I'm stuck on pause.

I've been tweeting and facebooking my newly published articles for UrbanDiner.ca titled Victoria Tapas: A Review in 4 Parts...Not Unlike Your Meal:

• Part 1: The Superior
• Part 2: Vis a Vis
• Part 3: The Black Hat
• Part 4: The Tapa Bar

And it feels fucking awesome. I want to write. I want to write about food. I want to take pictures of food. I want to eat it. And style it. And then eat it more. And then write some more. Food is my passion. I want food writing to be my life. Or at least my primary source of income.

But I feel like I'm stuck.

Yes, getting published on UrbanDiner is massive. And I have another article coming out for Edible Vancouver and Relish in the very near future.

My problem? Getting new queries out there. I'm finding the process of sending queries incredibly daunting. And so I haven't. I know it needs to be done. But I'm struggling. I plan all weekend how many I will do and to whom; I even sit down with my computer some mornings and fully intend to do it. But then... it doesn't happen. 

I don't know if I'm afraid of failure. Or success. I don't know if I'm the one to be writing about anything at all. I don't know how to alot the time into my already busy schedule. I don't know if I'm really ready to take the leap to self-employment. I don't know if I'll make enough to be able to do it full time. I don't know if I'll be taken seriously. I just don't know.

I'm on pause. 

Aye.

Something that isn't on pause however, is our CSA from Saanich Organics.

In fact, I was so inspired by last week's bounty, you wouldn't believe the things I've made! ...coming soon, obviously... This week was no less! And the best part? It isn't entirely green like the boxes of late Winter/early Spring have been. Summer's a'comin!

• 1 Long English cucumber from SunTrio Farms.
• 1 Bitter bunch of escarole.
• A Handful of fresh mint.
• Some pac choi.
• Beautiful French breakfast radishes.
• Sprouts.
• 2 Sweet red bell peppers.
• 1 Baggie of frozen strawberries.

Do you ever feel stuck on pause?

 

 This post is linked up with Whole Foods Wednesday; Cast Party Wednesday; Frugal Days & Sustainable Ways; Foodie Friday; Fight Back Friday; Fresh Bites Friday

SRC Reveal: Lavender and Lovage

Good Monday morning to you darlings!

How was your weekend? Did you get up to anything special? I know in the United States that it was a 3 day weekend... Lucky bitches.

I'm pretty lucky myself though - I got to lay on a sunny patio, drinking beer with one of my very best friends; went to see The Avengers on Friday night (lots of shit blows up - I love it. Plus there's the small but sexy little matter of Robert Downey Jr.); did some market shopping on the Saturday as well as some house cleaning & reading - just started The Hunger Games!; cooked up some spot prawns; watched the sunset on a very windy beach with a beer and my beau; and on Sunday I had a little face time with my other best friend - my laptop; did some more reading; some more wining and dining; and just chilled right the ef out. If you ask me, not a bad way to spend a weekend.

...Oh yeah, and I got around to doing my write up for this month's Secret Recipe Club.

This month for SRC I was assigned Karen's blog Lavender & Lovage. Can I just say how exciting it is - not to mention super fun - to get assigned a blog whose recipes and anecdotes have already been inspiring me for months? I've enjoyed Lavender & Lovage for quite some time and so when I found out that I had to make something from such a seasonal food friendly blog, my little heart-soul sang.

Karen spends most of her time between rural North Yorkshire and the South West France, growing most of her own vegetables and all her own herbs. The time that isn't spent doing that is used up blogging, styling and photographing seasonal food. Again I say, lucky bitch. 

Choosing one recipe to make from her blog was a bit of a challenge. After debating about the:

• Ploughman's Lunch
• From-Scratch British Yorkshire Puddings
• Country Style Almond and Vanilla Granola
• Hot Buttered Crumpets

Um, carbs much?

....I ended up making the Pan Fried Duck Breast Salad with Mixed Berries and Walnuts. It was fresh, luxurious, sweet yet tart and savory all at the same time. And oh so simple to put together. I was a little unsure about the dressing - usually I add a touch of citrus to mine. But I kept with Karen's recipe and boy heck all mighty - I'm glad I did. It was perfectly acidic and complimentary to the entire dish. I also suggest you add some dried currants to your fruit selection. The super sweetness of those little devils mixed with the salty nuttiness of the walnuts makes the nuts actually taste candied! I didn't even sauce up the meat - something I tend to do with duck like in this recipe - and the flavor of the meat really came through. 

There were 2 things I added/changed though. The first was because of the lack of berries in the house. I added a sliced nectarine to the mix. The second was that I modified the cooking time slightly because my breasts were rather large. Story of my life.

*As Karen states in her original post, if you don't eat meat, you can sub goat cheese instead. Mmmm goat cheese... 

**To see what Karen @ Lavender and Lovage made from my blog, click here.

Pan Fried Duck Breast Salad with Fruit & Toasted Walnuts

(printable recipe)

Ingredients: 
Serves Two

2 Duck Breasts, skin on.

100g Mixed Berries (i.e. dried cranberries, currants, blueberries) and Soft Fruit (i.e. plums, nectarines, pitted cherries, etc.).
75g Fresh Seasonal Salad Greens.
6 Tbsp Raspberry Vinegar.
4 Tbsp Good Quality Extra Virgin Olive Oil.
50g Walnuts, toasted.
Kosher Salt & Fresh Cracked Black Pepper.

What to Do:

First things first, prepare your breasts. haha... Pat each one lightly to remove excess moisture. Now, taking a very sharp knife at about a 45 degree angle, lightly score the skin of each breast in a diamond pattern, taking care not to cut into the flesh. This will help the the fat release from the skin and crisp it up nicely. Season both sides generously with salt and pepper.

Place a cast-iron pan over medium-high heat.

Once hot, add the duck, skin-side down, and town down the heat to medium. Cook for 6 - 7 minutes, or until the skin is dark and crispy.

*The excess fat will begin to cook off and you may need to *very carefully* spoon out some of that fat. Ducks have an enormous amount of fat under their skin to help keep them warm in the water and you don't wanna run the risk of too much fat in the pan and having it spark a grease fire. But save that fat! You can keep it in a jar in the fridge for about forever - and when you're ready, use it as an "oil" for your next batch of roasted potatoes!

Flip and continue to cook for a further 2 - 5 minutes, depending on the size of your breasts (hehe), and how "done" you want the meat to be. I recommend medium rare which means an internal temperature of 125 degrees F.

Move the duck to a wire rack, cover with foil and let rest for 10 minutes.

As it rests, pour the oil, vinegar, and a good helping of salt and pepper into a mason jar. Shake baby shake. Taste - season more if necessary.

Now throw the salad leaves into a bowl and gently toss with a couple Tbsps of the salad dressing. You can always add more if it isn't enough. Season the leaves with a pinch of salt and pepper. Plate and scatter with a few pieces of fruit and mixed berries, followed by the walnuts.

Once the meat has rested, gently & thinly slice at an angle (think diagonal direction) and carefully place on/next to the salad. Pair with a fruity red wine and some crusty bread.

Eat.

What did you get up to this weekend?  Big stories to tell? Small ones?
Does anyone inspire you like Karen inspires me? 

 

This post is linked up with The Hearth & Soul Blog Hop; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show; Whole Foods Wednesday; Cast Party Wednesday; Frugal Days & Sustainable Ways; Showcase Your Talent Thursday; Full Plate Thursday; Tastetastic Thursday; Foodie Friday; Fight Back Friday; Fresh Bites Friday

Send Something Good: The Reveal

Today is a big, big, big day my darling little sugar pops!

You've seen the advertizements. You signed up. You browsed. You went out in search of that perfect package. You mailed it. You waited. You got one in return. You took photographs. And now... now it's posting day. That's right. The day has finally come. It's the official reveal linky party of Send Something Good!

Gentri, kaitlyn & I organized this little project (and by little, I mean more than 160 participants) to bring bloggers from all varieties of blogs together. In case you've missed it, the idea was simple: sign up, get assigned another blog, put together a package you think they might like, send it, and get one from a third blogger in return. 

Sure, the packages were cool. Who doesn't like shiny things? But really, stuff is just that - stuff. It comes and goes. Especially if you can eat it! 

The real point of this project was to meet some new people - perhaps be inspired a little - and connect. I know I've certainly come into contact with a lot of individuals I wouldn't have otherwise and definitely found some new bloggy friends from that. And I treasure those relationships.

Of course, this being the first blog swap of such scale that we've ever done, there are kinks to work out. And we're depending on the participants of this go-around to email us about them. That being said, let's get onto the good stuff!

Imagine my surprise when a knock at my front door ended up being Lindsey from NW Backyard Veggie Patch! 

Okay, it wasn't really her - it was the postal lady. But the package she was carrying was Lindsey in a box! 

Hang on, not actually. She would have to have been chopped into some pretty small pieces to get all of her in the package. But kind of. And I couldn't have been more giddily pleased.

I adore Lindsey! She lives on the West coast, grows her own veggies, has back yard chickens, makes the most incredible soap (click here), curses as much as I do - which is probably more than any proper lady should...but who says we're proper ladies?? - and makes me belly laugh out loud every time I read her blog.  She's honest and real and doesn't make apologies for anything. And I dig that.

I'm proud to know her. And happy as a pig in shit that she was assigned my blog. I can't think of anyone else I would have rather received a package from. It really was a reflection of the both us. In total, she sent me:

1. The front page of the newspaper from Seattle. Funny, they get a lot of the same news we do in Victoria. 
2. A Congrats Grad! jelly stick-um for the window (because I've just graduated) - I have it on my fridge.
3. Homemade chocolate treats! Sure, they had fruit, and nuts, and chocolate in 'em... But all I tasted was the "Joy" and "Bliss"... Actually, they were fucking tasty. Especially the ones with marshmallows in them.
4. Pocky. Japanese bread stick dessert things with strawberry flavor on them. I'm pretty sure John ate all of them because they went missing and I didn't get more than one.
5. A Seattle souvenir plate. It's hilarious and tacky and wonderful all at the same time. It's hanging on my kitchen wall by the front door.
6. A Handmade tote Lindsey made. It's exactly the size and shape and color I needed! I use it instead of my purse now (unless I dress fancy) and it also is excellent for carting around my laptop.
7. Real honey from real bees in Seattle. Oooooh! Local honey! It's sweet and fabulous. And the little jar it came in makes me giggle.
8. This is why I love her so much. After specifically saying in a previous post not send me KD - because I run an ethical food blog - she does... Because she also read that I'll eat an entire box for lunch if I've had too much vino the night before.
9. Bear soap. Her soap. 2 Kinds! 'Nuff said.

 Thank you Lindsey - you're incredible! And thank you to all the wonderful people who participated in Send Something Good! It's all of us working together that makes a project like this so worth while.

Of course, sending something good for someone you don't know in real life can be a bit of a challenge. But I think I did alright. To see what I sent Samantha @ petite femme jolie, click here.

For those of you who want to participate again - or those of you who didn't get to this time around but want to next time - keep your eye balls peeled this Fall for the call for participants!

Guest Post - Stacy @ Seattle Seedling: What Says Spring More Than Rhubarb?

Sometimes it's time to simplify. Especially when it comes to food. Oh, I'm open-minded and love to grow and cook new things. That's what Sunday Supper is all about. But a girl's got to have her standbys. Meals she can count on – easy to make, good for the body, and deliciously satisfying. That's where breakfast comes in, at least on the weekdays when I'm doing my urban farm chores before catching a 6:00am bus to teach a full day of school. I don't have time to fuss over breakfast, but can't afford to skip it. Nor would I ever want to – I'm hungry the moment my alarm goes off. 

Enter rhubarb baked oatmeal. This is the kind of glorious meal you can put together on a Sunday afternoon and enjoy for breakfast all week-long. And what's more, it's reminiscent of a rhubarb crisp. So, you can feel like you're splurging like those mornings you indulge in that leftover pie or crisp from the night before. Oh, I know I'm not the only one, people. But instead of the sugar rush you'd get from that, you get the tart yet slightly sweet oatmeal goodness that will keep you satisfied all morning long.

The magic of this dish is the trick I most recently discovered from my cooking mentor-from-afar, Mark Bittman. This is the same trick that allowed me to cut the sugar in my favorite crisp recipe from 2 cups to 1/4 cup. Tossing the rhubarb in the juice of a freshly squeezed orange! Freaking brilliant.

Rhubarb Baked Oatmeal

Adapted from Heidi Swanson's version in my fav cookbook, Super Natural Every Day.

For the oatmeal:


2 cups rolled oats


1/2 cup walnut pieces, toasted and chopped


1/3 cup natural cane sugar


1 teaspoon baking powder


1 1/2 teaspoons ground cinnamon


1/2 teaspoon fine-grain sea salt

2 cups milk (I always use non-dairy milk with much success)


1 large egg

3 Tablespoons unsalted butter, melted and cooled slightly

2 teaspoons pure vanilla extract

For the rhubarb:


About a cup or two diced rhubarb (about 2 large stalks)


1/2 of a large orange (or the whole thing - go for it!)

2 Tablespoons natural cane sugar

Place the chopped rhubarb into a medium-size bowl, squeeze the orange over the rhubarb, toss and set aside. Just before assembling the oatmeal, add the tablespoons of sugar and toss.

Preheat the over to 375°. Generously butter the inside of an 8-inch square baking dish.

In a bowl, mix together all the oatmeal dry ingredients. In another bowl, lightly beat the egg and add all the wet ingredients, but just half of the melted butter.

Add the rhubarb to the dish, spreading it evenly around the pan. Top with the dry oatmeal mix. Slowly drizzle the milk mixture over the oatmeal rhubarb layers and tilt the baking dish a bit to get the wet mixture moving around the oatmeal.

Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let it cool for a few minutes before digging in. Drizzle the remaining butter over the top and serve or enjoy it on the weekdays for breakfast when you have other things to worry about. Trust me, you'll be glad you have this to look forward to in the mornings.

Love always,

Stacy

www.seattleseedling.com
Twitter: @seattleseedling
Facebook: facebook.com/seattleseedling
Pinterest: pinterest.com/seattleseedling


This post is linked up with The Hearth & Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show; Whole Foods Wednesday; Cast Party Wednesday; Frugal Days, Sustainable Ways; Full Plate Thursdays; Tastetastic Thursday; Showcase Your Talent; Simple Lives Thursday;

Why 3 Ways are Always a Good Idea: Part 3 (The Finale)

Happy May Long Weekend to you my dear readers!

You know what May Long signals?

The first official weekend of the camping season! Woot! And that news makes this girl a very, very happy one! 

Ooooooh I love camping!

Chopping wood with your very own ax and the sense of accomplishment that comes from successfully setting up camp and finally learning how to get some height on your tarps. The dampness of the forest, the fresh green scent in the air, the smell of freshly pressed coffee in the morning - and if you're really unlucky, the outhouse in the lot next to your campsite. Hiking along streams and giant old growth trees, lazily sipping a beer in the sun with a good book in hand or dealing out cards around the picnic table, chowin down on hot dogs and crispy marshmallows while birds chirp above you. Bats flapping overhead in the twilight. Packing the food away each night so bears don't eat you. No showering. Brushing your teeth in the bush. Nothing to do but nothing. I love camping.

My most treasured and favourite part of camping? The crackling fire smell you take home with you. It's in your clothes, your skin, your hair. Sometimes it takes two showers to get the scent of campfire out of you. I love that. One last camping experience before it's back to normal life. Mmmmm camp fire....

So yes. It's camping season and therefore officially Spring. 

And with Spring comes the final installment of why 3 Ways Are Always a Good Idea - scratch gnocchi in a green, grassy, fresh seasonal sauce.

This sauce is a punch of Spring in the face - so feel free to modify it however you see fit. Personally, I might add bacon next time to give it a bit of Earthy, sweet richness. That being said, it was still highly enjoyable. Of course, how could anything smeared over homemade gnocchi not be enjoyable?

Mmmmmm... Good morning Spring. Good morning camping. And good morning to you, my lovelies!

Scratch Gnocchi in a Green, Grassy, Fresh Seasonal Spring Sauce

(printable recipe) 

Ingredients:

1 Batch of Gnocchi, from scratch.

4 C (or a couple giant handfuls) of Fresh Arugula.

1 Tbsp Flat Leaf Italian Parsley, roughly torn.

1 Tbsp Cilantro, roughly torn. 

2 Cloves Garlic, chopped.

1 Large Shallot, diced.

1 Ear of Fresh Corn on the Cob, shucked.

Good Quality Olive Oil.

Kosher Salt & Fresh Cracked Black Pepper.

4 Strips of Quality Bacon, chopped.

Fresh Pea Shoots (optional for garnish).

What to Do:

Begin the gnocchi by roasting the potatoes. See the link on how to do this.

As the potatoes cook, you can prepare the veggies listed above.

If you are going to add bacon, you can cook it over medium heat in a frying pan now. Drain well on paper towels and set aside. In that same pan, add the shallots and garlic. Saute until softened, stirring often. Remove from heat and set aside.

If you aren't using bacon, heat a Tbsp of olive oil over medium heat in a large non-stick pan. Once hot, add the shallot and garlic and saute until softened, stirring often. Remove from heat and set aside.

Remove the potatoes from the oven if finished baking.  Before finishing off the sauce, follow the directions on how to make the gnocchi.

Finish the sauce: Throw the arugula, parsley, cilantro, garlic, shallots, a good glug or two of olive oil and some salt and pepper to taste in a food processor. Puree until mostly smooth. If necessary, add more oil. I used about 3/4 of a C in total.

Pour into a bowl and mix with the corn and bacon.

Spoon over gnocchi with a little extra corn and some cute pea shoots.

Eat.

What's the best part of Spring for you? 

 Do you love camping? What's your favourite thing about it? Or if not, why don't you like it? What would you rather be doing?

 

This post is linked up with The Hearth & Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show; Whole Foods Wednesday; Cast Party Wednesday; Frugal Days, Sustainable Ways; Full Plate Thursdays; Tastetastic Thursday; Showcase Your Talent; Simple Lives Thursday;

Featured Friday: Momma's Meals

Happy Friday to you lovelies!

So this week I've decided to forgo Film Friday for something a little different and a little fun.  And by a little fun, I do mean a lot fun! And who doesn't want more fun? Have you ever met someone who was like "bah! I hate fun! No more fun!"... I didn't think so.
 
This week I'm working with Tammi to feature co-host at her blog, Momma's Meals. And let me tell you - I am excited! She's constantly posting new recipes and giving us little sneak peaks into what it's like being a SAHM (stay at home mom - I had to google that shit) to her daughter, Madison.

Every Friday she has what she's termed “Featured Fridays” wherein another blogger co-hosts with her to bring new and (hopefully) delicious dishes to her home. When Tammi asked me to participate I obviously accepted. The format is simple: she chooses a dish from her co-host's fantastical collection of recipes and makes it in her own kitchen for her and her family. Then she posts the photos and commentary to go with it. Didn't I tell you we were in for some fun? If having someone prepare a meal based on your recipe and then blog about it isn't fun, I sure as heck don't know what is!... I'm a blogging loser, aren't I?

The real kicker though? She chose two of my recipes, not just one. That's right. Two. That's twice the fun! Check it out here and be sure to say hi to Tammi while you're there. Have a spectacular weekend darlings!

CSA Week 12... & i'm kind of a big deal

Okay so yesterday was kind of a big deal. And if I really want to let my ego expand... So am I.

Remember how I said last week I was making some big changes in blog life and real life?

Well... yesterday was momentous in those changes.

Yesterday.... One of my freelance articles was officially published... By someone other than me. 

It's true I've guest posted for other blogs like Seattle Seedling, My Fiance Likes It So It Must Be Good, Cooking My Way Through My CSA, isavirtue, and most recently, The 21st Century Housewife. And ya know what? I'm damn proud of the posts I've written for these fine ladies and the connections I've made from them. I value them. Dearly.

That being said, getting my work out there through an actual publication is a huge step toward making a living as a freelance writer. Urban Diner is a Vancouver-based online magazine dedicated to bringing food and restaurant lovers the freshest information on what’s happening in and around British Columbia. And I wrote for it! Ha!

The article itself is actually a series of 4 restaurant reviews based on tapas style eating in Victoria. If I could keep getting paid to eat out at fine establishments like I did over the term of this project, I'd be a happy girl... and a fat one at that! 

To see the first installment of this series go to Urbandiner.ca or straight to my article: Victoria Tapas: A Review in 4 Parts... Not Unlike Your Meal. And don't be afraid to leave a comment while you're there! I'd love to hear from you.

Now, onto another big deal... Spring time CSA! Saanich Organics really impressed this week, my friends! It's the most Spring like box we've received so far this year and let me tell you - inspiration is flowing!

This week we got:

• 1 Head Endive. Oh yes!
• 1 Bunch Green Garlic.
• 1 Long English Cuke via SunTrio Farm.
• 1 Massive Handful of fragrant mint.
• 2 or 3 Pac Choi.
• Pea Shoots.
• Fresh Rhubarb.
• 2 Bell Peppers via Suntrio Farm.
• 1 Full Packet dried basil.
• Frozen Strawberries.

Do you have a dream? Wanna share it? What are you doing to make it come true?

Suggestions for my CSA ingredients?

This post is linked up with The Hearth & Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show; This Chick Cooks; Cast Party Wednesday; Frugal Days, Sustainable Ways; Simple Lives Thursday; Showcase Your Talent Thursday; Full Plate Thursday; Tastetastic Thursday; Fresh Bites Friday; Fight Back Friday;

Why 3 Ways are Always a Good Idea Part 2 (Mushroom Truffle Gnocchi)

Good Monday morning darlings!

After a weekend of sun, vino, good friends, Moss Street Market mayhem and a serious case of heat/grass/tree/pollen/sun rash (ouch & itchy!), it's time again to let it in some good!

That's right - I'm back on the three way train again. Choo Choo! All aboard! .....this is getting dirtier as the posts go along isn't it? Reminder to self: this is a food blog. A food blog. Right.

Focus: Previously in this trio of posts featured a recipe for basic tomato sauce with homemade gnocchi. Divine. This week - that same gnocchi but in a mushroom frenzy with truffle oil, crispy sage, a little brown butter, and a whole lot of "ooooooohs" and "mmmmmmms" and "ahhhhhhhs".

What's happening to me?

Second note to self: Eat breakfast & ingest caffeine before posting. Mind is not exactly up to par right now. Rather, in gutter.

Maybe I'll just stop talking now and post the blasted recipe. 

Gnocchi in a Truffled Mushroom Frenzy with Crispy Sage

(printable recipe)

Ingredients:

1 Batch of Gnocchi, from scratch.

1 Lb. Mixed Mushrooms (oyster, crimini, shiitake, portobello, porcini, etc...), roughly chopped as desired.

1 Small - Medium Onion, diced.

1 Medium Carrot, finely chopped.

1 Stalk Celery, finely sliced.

1 Clove Garlic, minced.

1 Bird's Eye Chili, seeds removed and finely chopped.

Handful of Fresh Sage Leaves.

1/2 C Dry White Wine.

(Up to) 4 Tbsp Butter, unsalted.

Extra Virgin Olive Oil.

Kosher Salt & Fresh Cracked Black Pepper.

'Lil Truffle Oil.

'Lil Grana Padano or Parmesan cheese, finely grated.

What to Do:

Begin the gnocchi by roasting the potatoes. See the link on how to do this.

At about the 45 minute mark for the potatoes, heat the olive oil over medium heat in a large pan. 

Chuck the carrot, onion and celery into the pan, mix well, add a little salt and pepper and allow to soften. This will be the base of your sauce and give it a lovely rounded flavor - known as a mirepoix.

Once the veggies soften and start to stick to the pan a bit, add the garlic and chili, stir, allow to cook for about 45 seconds. Add the wine, scraping all the bits from the bottom of the pan and allow to simmer for about 3-5 minutes or until liquid reduces slightly and alcohol cooks out. 

Remove from the pan and set aside. Place the pan back over the heat and add 1 Tbsp of butter and the chopped mushrooms along with a little salt and pepper. Allow to cook through and brown thoroughly. Set aside. Remove from the pan and add to the mirepoix mixture.

Remove the potatoes from the oven if finished baking.  Before finishing off the sauce, follow the directions on how to make the gnocchi.

Finish the sauce: Add the rest of the butter to the pan along with the sage leaves. Allow the butter to slowly melt over medium-low heat and sizzle around the leaves, crisping them up. Once the butter turns a lovely golden brown color, pull from the heat and drizzle over the mirepoix/mushroom concoction. Add a drizzle or two of truffle oil and mix well.

Serve over the cooked gnocchi, topping with a couple of crispy sage leaves and a little sprinkle of cheese.

Eat.

How did you let in some good this weekend?

This post is linked up with The Hearth & Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show; This Chick Cooks; Cast Party Wednesday; Frugal Days, Sustainable Ways; Simple Lives Thursday; Showcase Your Talent Thursday; Full Plate Thursday; Tastetastic Thursday; Fresh Bites Friday; Fight Back Friday;