Mushroom Bourguignon

Smitten Kitchen CookbookI think it’s about time we put something up for the vegetarians. We haven’t actually posted a vegetarian main dish yet, so today is the day!

For Christmas, Nicole got me the Smitten Kitchen Cookbook. I’ve been using the website for recipes for years now, so I was very excited to now own Deb’s book. It’s only been just over a month since christmas and we’ve already made three dishes from it (all of which were excellent – you’ll likely see many posted here).

So, this week’s post is our first from The Smitten Kitchen Cookbook – a¬†Mushroom Bourguignon¬†(that’s bor-gin-yawn). The dish is usually beef-based (often called Beef Burgundy, as the dish originates from the Burgundy region of France), but this particular dish substitutes the beef for a giant helping of cremini mushrooms (did you know that cremini, white button, and portobello mushrooms are all the same mushrooms? They’ve just been left to grow different lengths in time). The dish is fantastic and, while a bit labor-intensive in prep work, is well worth the work. Continue reading

Clare’s Pretzel Bread

Pretzel BunsAwhile back, my friend Clare (the same who does some of the graphics on this site!) introduced me to some pretzel buns she had been making. I had eaten similar pretzels while at a bar in Heidelberg, Germany and could never forget them. The soft, warm, and just a bit salty pretzel went perfect with beer and left me quite disappointed when I couldn’t get them at bars in Hamilton. When I had the pretzel buns Clare had baked, I was brought back to that little pub in Germany. Here is Clare’s recipe.

As a side note, this recipe is mostly just for the pretzel dough. We’ve made small buns with them, but you can also make a single loaf or even proper pretzels! Continue reading