An Italian Amuse Bouche?

Oy, I missed blogging about all of the April feasts (Matzo Ball Soup, Easter dinner, etc), but will get to them next week. For tonight, I am posting a simple but delicious meal Tom made me the other night. He came over and we were trying to decide what to eat for dinner.

It was 6pm and we were starving, we decided not to make pasta fagoli (and please, pronounce it the correct way- Pasta Fah-SZOOL) since he figured it would take at least 2 hours to cook (even though I so desperately crave it. The last and I believe only time I had it was when Vini fed me a bowl 5 1/2 years ago. Go figure.)

Instead, we went to the Westide Market and Fairway to pick up basil, garlic, onions, red wine vinegar, parmesan and pecorino/romano cheese, and ridiculous expensive pine nuts (seriously, 16.99/lb?! absurd, even if it is organic.) I still need to ask him for the recipes.

Tom made his own pesto sauce for our Farfalle (bowties) and red wine vinegar glaze for the cipollini onions that he learned to make in his cooking class he took in Florence, Italy. (best boyfriend ever!) To be honest with you, I was a little hesitant when he said he was making onions as a side dish, with nothing else. As much as I like a good Allium cepa, without a burger, salad or stew to complement it, onions on their own don't really appeal to me. Well as it turned out it takes a while for the onion glaze to thicken, and we ended up eating at 8:30pm anyway. And let me tell you, those cipollinis were amazing! It probably helped that it was drenched in a syrupy mess, but seriously, I could've eaten a whole bowl of them. He said that if I was impressed by that, to just wait for the other dishes he'll cook up since he's got a whole recipe book with more impressive meals waiting to be made. I will hold him to that.

Portobello Mushroom Sandwich (with Avocado)

The Assembly

Have you ever had a portobello mushroom sandwich and absolutely hated it? I haven't. But if you are one of the few unlucky ones who have come across a funky funghi, try this uber simple (and healthy!!) recipe.

You will need:
-Really good baguette... I cannot even stress this enough. I discovered Zabar's/Eli's bakery baguette and have been a convert ever since. Obviously, unless you're in the UWS, you won't have easy access so slice off your favorite.

the baguette of all baguettes
-Portobello mushroom
-mesclun greens
-tomato
-balsamic vinegar (I used Zabar's Balsamic Vinegar from Modena, Italy)
-extra virgin olive oil

optional:
-red pepper
-avocado (make sure it's ripe but not overripe or else you will be a VERY unhappy camper.)

-As you would to your shoulder, brush off the dirt of the mushroom cap. Whatever you do, do NOT let water get on this puppy since you will be frying this in an oiled pan
-Slice into 1/2" pieces
-put in a bowl, drizzle with balsamic vinegar, set aside
-If you are using red peppers, slice them, scooping out the seeds, and add to your mushroom.
-lightly oil a pan with Extra Virgin Olive oil, let it warm up before placing your mushroom (and red pepper) slices in there. Because of the vinegar, sparks will fly. Be careful. Wear an apron.
-While they are cooking (getting nice and 'soggy'), prepare your other ingredients... slice tomatoes, wash the greens, cut up an avocado, slice the bread, etc.
-When the mushrooms (and/or peppers) are done, set aside in a bowl. Don't clean off the pan, but a touch more oil and place your baguette, face down and grill for a few minutes til it gets nice and brown. This bread toasts particularly well. I usually press down on them so it gives it that "panini-impression"
-Then you are ready to layer. The order is totally up to you. I did it this particular way: mesclun, portobello mushrooms, avocado, tomato
-Take a minute to gaze at your beautiful creation
-Inhale

☞Again, note the nifty CB2 plate I got for Christmas that matches the bowl in the previous entry.