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Thu Jan 06 2005 21:16 PST (Leonard Richardson) Oyster Mushrooms Rockefeller: You come up with a great name for a dish and then it turns out someone else came up with it in 1998. They provided no recipe, though, so this is still groundbreaking stuff. I made this tonight for my "secondhand-eponymous dishes" mini-dinner party (also on the menu: Caesar salad and bananas Foster).

Basically you are going to put oyster mushrooms at the bottom of a ramekin (to simulate an oyster in its shell), and then fill it up with your favorite Oysters Rockefeller topping, except a little goopier to make up for the lack of oyster liqueur. Then you bake it and broil it. Here's the recipe I synthesized which tastes good, though I have no frame of reference to compare it to. It makes 4 ramekins worth.

Chop the MUSHROOMS and put them at the bottom of ramekins.

Saute the spinach and onion in the butter until the onion is a little brown and the spinach has wilted. Put the mixture in the food processor, add the rest of the FILLING ingredients, and process.

Make a white sauce out of the WHITE SAUCE ingredients, using the pan you just used for the spinach and onion. (Quick mini-recipe to make white sauce: melt butter, add flour and stir, when it's brown add milk and stir and reduce to a sauce.) Pour the white sauce in the food processor and process again. You are basically making a weird pesto with white sauce instead of olive oil. Then scoop it into the ramekins and smooth it out flat.

Bake for about 12 minutes at 350 degrees, then garnish with more breadcrumbs and finish it by broiling for 2 minutes. Garnish with chopped parsley, hot sauce, lemon juice, or whatever. Tasty!

Fri Jan 07 2005 00:16 EST (Leonard Richardson) Oyster Mushrooms Rockefeller: You come up with a great name for a dish and then it turns out someone else came up with it in 1998. They provided no recipe, though, so this is still groundbreaking stuff. I made this tonight for my "secondhand-eponymous dishes" mini-dinner party (also on the menu: Caesar salad and bananas Foster).

Basically you are going to put oyster mushrooms at the bottom of a ramekin (to simulate an oyster in its shell), and then fill it up with your favorite Oysters Rockefeller topping, except a little goopier to make up for the lack of oyster liqueur. Then you bake it and broil it. Here's the recipe I synthesized which tastes good, though I have no frame of reference to compare it to. It makes 4 ramekins worth.

Chop the MUSHROOMS and put them at the bottom of ramekins.

Saute the spinach and onion in the butter until the onion is a little brown and the spinach has wilted. Put the mixture in the food processor, add the rest of the FILLING ingredients, and process.

Make a white sauce out of the WHITE SAUCE ingredients, using the pan you just used for the spinach and onion. (Quick mini-recipe to make white sauce: melt butter, add flour and stir, when it's brown add milk and stir and reduce to a sauce.) Pour the white sauce in the food processor and process again. You are basically making a weird pesto with white sauce instead of olive oil. Then scoop it into the ramekins and smooth it out flat.

Bake for about 12 minutes at 350 degrees, then garnish with more breadcrumbs and finish it by broiling for 2 minutes. Garnish with chopped parsley, hot sauce, lemon juice, or whatever. Tasty!

Sat Jan 08 2005 11:35 PST (Susanna Chadwick) Pesto!: Last night I made Spinach Pesto a la Aunt Jeuney (although her recipe calls for basil). I'm not sure if this is the recipe I used last time. But for all of Leonard's obsession with pesto, he doesn't have an actual recipe posted anywhere. Here is mine: Some nuts. Some garlic. Some salt. Some lemon juice. Some green stuff. Mix in blender, pouring oil in. This is very hard to make in the blender. I'm not sure I would use a food processor for anything else, though, so I'm not going to buy one. But I might accept a hand-me-down. Anyway, it was quite yummy, John loved it, and there is a ton of it left. I filled three of our little tiny tupperware, and made seven ice cubes. I used MacNut Oil, and Gilroy Garlic. It was very garlicky.

I also made an Eclair Cake. I was on a roll. I love Eclair Cake.

Sat Jan 08 2005 14:35 EST (Susanna Chadwick) Pesto!: Last night I made Spinach Pesto a la Aunt Jeuney (although her recipe calls for basil). I'm not sure if this is the recipe I used last time. But for all of Leonard's obsession with pesto, he doesn't have an actual recipe posted anywhere. Here is mine: Some nuts. Some garlic. Some salt. Some lemon juice. Some green stuff. Mix in blender, pouring oil in. This is very hard to make in the blender. I'm not sure I would use a food processor for anything else, though, so I'm not going to buy one. But I might accept a hand-me-down. Anyway, it was quite yummy, John loved it, and there is a ton of it left. I filled three of our little tiny tupperware, and made seven ice cubes. I used MacNut Oil, and Gilroy Garlic. It was very garlicky.

I also made an Eclair Cake. I was on a roll. I love Eclair Cake.

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