So going to attempt this one this weekend

Apple. Good. Bok Choy. You betcha. Bacon. DUHDUH.

This was so important that I had to post it before I left the SCC for home and sweet, sweet sleep.  JUST LOOK AT THAT FOOD PORN.  Today I coerced a bunch of people in the Cellar (the Academic Building language lab) to look at this website with me.  I think there were possibly orbs of orgasmic activity emanating from our room.  Thing is, it was totally non-sexual.  Unless you do sexual things with your food.  In which case, more power to you! … Freak. 

The most major things on my agenda this weekend, in order of priority:

– this recipe

– French Club scavenger hunt

– band practice

So, by the looks of my list, I am a first and foremost a Fatass, then  Francophile Fête Formulator, then a  Feed Us a Fetus member.  Fs all around.  Let’s add one more F that will stand for Fawesome.  And another one that will stand for Fuzzy.  I won’t really tell you more about that one. 

Sleep should be at the top of that list, but sleep is so special to me it doesn’t even need to be on a list.  It’s on my mind constantly. 

One more note: find out what the crap “panko” is. 

Ingredients:
For the Stuffing:
3 slices (thick-sliced) bacon, chopped
1 granny smith apple, peeled, seeded, & chopped
1 small yellow onion, chopped
3 baby bok choys, cut in 1/2 lengthwise then shredded
2 cloves garlic, minced
2 tbsp good apple cider vinegar
1/4 cup chopped fresh parsley
1/2 cup panko
1/3 cup crumbled chevre
kosher salt and freshly cracked black pepper

2 large portobello mushrooms, stems removed and black “gills” scraped off
canola oil
freshly grated parmesan
kosher salt and freshly cracked black pepper

Preparation:
Preheat oven to 400 degrees.

Place a saute pan over medium heat. Add the bacon to the pan. Cook the bacon, stirring
occasionally, until the bacon is crisp and most of the fat has rendered out.

Pour out all but 1 1/2 tbsp (you can approximate) of the rendered fat from the pan. Add the chopped onions and apple to the pan with the remaining 1 1/2 tbsp fat. Saute the
onions and apple over medium heat for about 10 minutes, stirring occasionally, until the
onions are translucent and the apples are soft.

Add the bok choy and garlic to the pan. Cook for another 3-4 minutes, stirring a couple
of times.

Deglaze the pan with the apple cider vinegar, scraping the bottom of the pan to get up all the bits. Allow the vinegar to cook off for another minute then add the parsley to the pan.

Remove the pan from the heat then add the panko. Stir to combine thoroughly. Season the
mixture to taste with kosher salt and freshly cracked black pepper.

Prepare the mushroom caps: brush the mushrooms with canola oil and season with kosher
salt and freshly cracked black pepper. Place the caps on a baking sheet.

Add the crumbled chevre to the slightly cooled filling mixture, stir to combine.

Pile 1/2 of the stuffing into each of the seasoned caps then top with parmesan cheese.

Bake at 400 degrees for 30-40 minutes or until the portobello is cooked through and the
parmesan has started to turn golden brown.

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