Here’s Fats Waller’s Rump Steak Serenade.
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Tag Archives: portobellos
Portobello Wellington
Apologies in advance if this seems garbled. I’ve got a boxing day haze all on my brain. But here is what I did…I cut the portobellos in thick slices, and cooked them in olive oil, white wine and balsamic till they were dark and crispy. I also roasted some white mushrooms with shallots, garlic and herbs to form the first layer on the pastry. And I cooked some big chard leaves until just tender to form the second layer. Then came some sharp cheese and then piles of portobellos.
I used paté brisée instead of puff pastry because I just didn’t have time to do it all! It worked out fine, I think. Crisp and flakey. And we had it with herbed walnut sauce, which I had added a bit of white wine to in the early stages.
Here’s Duke Ellington’s Toot Toot Tootie Toot from his Nutcracker Suite. Because Ellington rhymes with wellington, of course! Plus, it’s brilliant.
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