Sausage Stuffed Mushrooms
Martha Stewart came to Washington DC to promote her new book,” Cookie Perfection.” The crowd at the DC Metro Cooking Show was a mixture of excited fans, the curious and media hounds. “Cookie Perfection” is her 95th book! It is beautifully written and has a line up of innovative confections within. Martha introduced several mouth watering cookies. But, what stood out the most were the ” The Kitchen Sink Cookies” they were eye catching. Huge! It will take 1 day for a Kitchen Sink Cookie to be devoured. Martha should know. On her four hour drive from New Bedford, New York to Washington, DC she ate half the cookie as she jokingly stated. You may find the recipe down below.
Martha has been a lifestyles ICON since the early 80’s. Has it been that long? The crowd was very enthusiastic and Martha took many questions from the audience. The questions included baking tips to environmental stewardship! Martha is an advocate for the humane treatment of animals. On her New Bedford farm she raises her own chickens in humane conditions.
She is in the process of writing another book about organization tips. Martha is an advocate of being organized, as it gives more time to pursue other activities. But, for now you may view Martha talk about her new book ” Cookie Perfection” here.
Kitchen – Sink Cookies Recipe
2 sticks unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups unbleached all purpose flour
1 teaspoon coarse salt
1 teaspoon baking soda
Preheat the oven to 350 F. With an electric mixer on medium beat butter and both sugars until pale and fluffy, a bout 2 minutes. On low beat the eggs one at a time until combined. Beat in vanilla.
In a medium bowl, whisk flour, salt, baking soda, and baking powder. Gradually add to butter mixture, beating until well combined. Add oats, coconut, apricots, chocolate cherries, and pecans, and mix with a wooden spoon until combined.
Scoop dough into balls (1/4 cup each). Transfer to parchment paper line baking sheets, spacing about 3 inches apart. Use the palm of your hand to flatten into 4 – inch rounds. Bake cookies, rotating sheets halfway through, until golden brown, about 16 minutes. Let cookies cool on sheet 2 minutes before transferring to wire racks to cool completely. (Cookies can be stored in an air tight container at room temperature up to 3 days.)
Wolfgang Puck was at his best at the DC Metro Cooking Show 2019 . He was humble and treated his guests well. I had the pleasure of meeting with him behind the scenes and was able to get his perspective on longevity in the culinary industry. As you watch the short film in my article, ” Wolfgang Speaks Out,” I hope you use the information to propel you towards your own vision.
The article,” Wolfgang Speaks Out,” includes his opinions about healthy food alternates in cooking to Stewardship of our planet. He also shared his life story. He spoke about family life in Austria to how he began his career.
It is my pleasure to include his ” Brown Rice Mushroom Risotto” recipe from his new book, ” Wolfgang Makes It Easy.” Its available for viewing on Wolfgang Puck Masters Class .
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon minced shallot
2 Cups coarsely chopped fresh mushrooms of any kind
1 cup brown rice
1/2 cup homemade chicken stock(good quality canned or homemade
1 tablespoon port
Freshly ground black pepper
Onion Soubise (pg283) of his book
1 cup fresh peas or frozen baby peas
2 tablespoons finely chopped fresh flat-leaf parsley or chives
1/4 cup grated Parmesan(optional)
I an electric pressure cooker with the lid off, heat olive oil. Add the garlic and shallot and sauté, stirring until tender, about 3 minutes. Add the mushrooms and cook, stirring regularly, until most of the moisture has evaporated, 10 – 15 minutes.
Next, prepare the Onion Soubise. When the rice is done, release the pressure and carefully remove the lid. Taste the rice. If the rice isn’t done, then re-secure the lid and bring back to pressure and cook about 2 minutes before releasing the pressure and removing the lid again.
Once the rice is completely cooked, add the peas to the pressure cooker w/o stirring them into the rice. Secure the lid back to the pressure cooker and leave for 5 minutes to allow peas to steam under residual heat. Then, uncover and stir the peas into the rice mixture.
Stir in the hot Onion Soubise. Taste and adjust the seasonings.
Serve immediately, garnish with the parsley or chives and Parmesan, if desired.
Love and light!
Meeting Bobby Flay At Williams Sonoma Mosiac
Damn Good Vegan
In Conversation With Cathy Barrow Cathy Barrow, a food writer, cooking teacher and pie maker was wonderful to interview. Barrow writes a column in the Washington Post’s Food section, called “Bring It.” She has written for the New York Times, Garden and Gun, The Local Palate, Modern Farmer, Saveur, Southern Living, NPR, National Geographic, and other publications. Her first cookbook, Mrs. Wheelbarrow’s Practical Pantry, won the prestigious IACP Award. She gave great advice about pitching recipe ideas to publishers. She spoke about the importance of pitching to food editors. She gave practical tips to those interested in pitching to publishers. The pitch must sing, and be no more than 200 words. It is important to get to the point. Be sure to include a link to previous works and an end date to answer by. Most importantly. She spoke about valuing your work, which meant not working for free!