Oyster and Shiitake Mushroom Risotto with Fresh Herbs and Stilton

 

I am a MAJOR fan of mushrooms (and I mean the kind you cook with!). If you hate mushrooms, but the only ones you've ever tried are white button mushrooms from the market, you are really missing out! Recently I've been exploring using less common varieties in my dishes from Lobster mushrooms to Hen of the Woods to my new fave: Oyster Mushrooms. Many standard mushroom risotto recipes called for Portobello and dried Porcini, but I make mine with only fresh Oyster and Shiitake 'shrooms. I think this is a better and more fresh approach that keeps the focus on the fresh mushrooms and their flavors. This recipe makes a great entertaining meal, because you can serve 4-6 entree portions or 8-10 sides with this amount of risotto. You can also make it in advance and keep it warm until serving. Of course, it wouldn't be a Gour-Maybe meal if I didn't incorporate a few unusual ingredients - Stilton, cayenne, lemon zest and fresh oregano, rosemary and sage - that separate this risotto from the mushy masses. Skip your bicep workout that day friends, because you are going to be stirring your arm off! Mushroom mania begins after the jump.

Gour-Maybe? Grilled Cheese - Rye, Niman Ranch Ham, Cheddar, Fontina, and Pimento Cheese - Yes - Pimento Cheese

Sourdough

Rye

It's simple, easy, savory, reminds you of childhood and takes about 10 minutes to make. It's fabulous with soup, wonderful alone and delicious any time of day. It's the one, the only the Grilled Cheese Sandwich. So what makes a Grilled Cheese Sandwich stand out from the hundreds you've probably had in your lifetime? In my opinion, it's a plethora of amazing ingredients from the bread to the cheese and everything in between. Don't get me wrong, I'm not saying you have to go nuts with every GCS, sometimes plain is great. but try this, and tell me it's not better. My boyfriend said, "it's the best Grilled Cheese sandwich I've ever had" - he didn't even have the Rye bread because he's a Sourdough purist, so he was missing out. If you don't like Rye - then join his club and have the second best Grilled Cheese Sandwich ever. I add ham (Niman Ranch) to mine - if you are a vegetarian - then don't, but it's an amazing add. I also do a really good mayo inside the sandwich (Dukes). I also have a secret weapon - it's.......Pimento Cheese! I'm serious, it makes all the difference. Post Thanksgiving you might even try it with Turkey leftovers. Maybe? Get ready to grill with the ingredients, secret weapon and recipe after the jump.

Gour-Maybe Brunch Favorite - Eggs Benedict

Eggs Benedict is my absolute favorite breakfast/brunch food. I love pancakes and waffles, but given the choice between savory and sweet breakfast foods, I will take the eggs any day!!! Eggs Benedict is challenging and daunting for a lot of people because of the sauce and egg poaching, but I promise, that is because you haven't tried it THIS WAY. This is true Gour-Maybe cooking - a classic recipe made easier (and I think more delicious!). Start with great English muffins (I use Bays) and great Canadian Bacon or Ham (I make mine with Niman Ranch Ham) and end up with an easy brunch in 10 minutes.

Pepita Crusted Ahi Tuna with Pumpkin/Poblano Rice, Pickled Onions, Cilantro Pecan Pesto and Jalapeno Ponzu

 

This sounds a lot more difficult than it is, and trust me, the results are worth the effort you have to make. If you start the night before, it's a piece of cake!! A rare tuna has to be one of my favorite things to eat. I usually think of sushi/tuna in the summer, but the pumpkin elements make it a perfect transition into fall, which believe it or not, is not in full effect here in Texas! This is a southwest take on seared tuna. Make the sauces in advance, and this will take you 30 minutes to prepare and plate. The key to great tuna is... GREAT TUNA! I got mine at a great local DFW spot, TJ's - I'm sure you have something similar in your neighborhood. Barely searing (about 30 seconds per side) gives you that little ring of sear, with a beautiful rare middle. Don't you dare overcook Grade 1 tuna!!!! Read all about the pieces of this delicious little puzzle after the jump. As always, let me know if you have any questions.

Pumpkin Vichyssoise with Chimichurri and Goat Cheese

I love seasonal cooking, and pumpkin is definitely the vegetable of the moment for me considering Halloween is right around the corner. I also live in Texas, where it's getting cold, but not THAT cold. I have created a "vichyssoise" version with pumpkin that could be served hot or cold, depending on your mood or your weather. It's comforting and creamy and it looks beautiful on a plate - which I also love. It uses just a fraction of the amount of cream of a normal vichyssoise, so it's actually pretty healthy, because the pumpkin and spices make it so creamy you don't really need it. I love curry and the heat of the paprika and cayenne - it gives it a little unexpected twist! The soup is so easy, but I won't lie, breaking down the pumpkins is a pain in the ass, but you will be well rewarded with delicious soup (and enough puree for many other things pumpkin). Chimichurri balances the richness and gives it a little shot of herbs so don't skip it. Get cooking after the jump!

Crab, Avocado and Egg Stack with Chive

After yesterday's pancake experiment, we are clearly on a breakfast bender/carb "detox" in the Gour-maybe kitchen. So while we are on this train, how about an amazing, luxurious, delicious brunch dish that is so easy it takes less than 10 minutes, AND makes you feel like you are staying at a 5-star hotel? Get excited for the Gour-maybe Crab, Avocado and Egg Stack because it's going to be your new breakfast/brunch favorite. You could make it any day of the week, just to treat yourself. It's also perfect for entertaining, because you can easily double or quadruple the ingredients. Easiness after the jump!

Ricotta & Buttermilk Pancakes With Honeyed Syrup

from the side - omg - hard to photograph when all you want to do is eat!

batter fluffiness!

The men in my family are pancake lovers. Borderline addicts. Ok, not so borderline addicts. Full-blown pancake addicts. They eat pancakes everywhere they go, yet few ever pass the "delicious" test. I don't know why they don't open a pancake store with the amount of tasting they've done. They sound like Goldilocks and the three bears after every breakfast: "Too heavy, too dense, too sweet, not sweet enough!"  Last weekend, my brother called me in the process of making pancakes. His hadn't turned out the way he wanted, so it got me thinking - how do you make a freaking great pancake? There are lots of theories: sour cream, buttermilk, separated eggs, etc. I like a PC that is fluffy, light, with that slight chewiness that melts in your mouth, and how do you decide between honey and syrup for your topping? So this weekend, I decided to try and make some pancakes. I went with cake flour for lightness, melted butter, ricotta and eggs for fat, and buttermilk vs regular for my liquids. These are amazing. I don't think I will ever make another recipe. But I sure as hell will be making these with different flavors, bananas, granola, blueberries, choc chips etc! Get cooking after the jump!