Hello! It’s Gardner. And its embarrassing how long its been since I last contributed to 2frugalfoodies. You’ve probably noticed that the writing is more clear, the prose is more engaging, and that you laugh more when reading posts – that’s because Mary Katherine has been a 2frugalfoodies rockstar as I have been focusing on the new job. Now that the job isn’t so new anymore (and Mary Katherine’s is!…. more on that later…), you’re stuck with me for a while.
Back towards the end of summer, we cooked together all day one Sunday afternoon. It was a fun time to just have a creative outlet in the midst of a new job and new city. We were originally inspired to do a multi-course French dinner because our friends Perry and Dan were in France. We started looking at recipes and possible ideas and it quickly morphed in a Spanish dinner, but it was delicious all the same.
We started with a Spanish tapas dish – roasted red peppers stuffed with crab and capers. There were three small bites for each of us and it was a perfect start.
After a summer salad inspired by my study-abroad experience in the Spanish countryside (check back next summer for the recipe…), our next course was wilted arugula with sauteed chantrelle mushrooms. It was a recipe inspired by one in Thomas Keller’s Ad Hoc At Home cookbook. It was also our first experience cooking with chantrelle mushrooms and they are amazing. Buttery, earthy… I wish we had more at home right now. If you can get your hands on some, we definitely recommend them for this recipe or any other.
So! To apologize for taking so long to write a post, here are two recipes! Neither are really stand-alones, but the crab-stuffed peppers could be a great appetizer and the mushrooms with arugula could be a good side to a fall meal… maybe a good pan seared pork chop?
Recipe: Crab-Stuffed Roasted Red Peppers
Recipe: Wilted Arugula with Chantrelles