Thursday, April 07, 2011

Missed out on my beets!

Let today serve as a lesson to everyone. I went down to the farmer's market and saw some beautiful beets. I know they are fantastic, because I picked them up 2 weeks ago and used them in just about everything.

Making a mental note to return for the beets, I headed to pick up a quick lunch. On my way back the beets were gone. GONE! Sold out. Not a one left. I was so sad. Next week the beet lady will be my first stop.

Instead I picked up some more mandarins for my ever dwindling supply. How is it that even though I am constantly buying them they always seem to disappear. More tomatoes (you're not really surprised are you?) and some green peppers. My egg guy wasn't there this week, which is a little sad since I love buying my eggs at the market, watching him go through each dozen to find me the "best" one.

I have plans for all those produce, but of course, none will be featured tonight. I have to keep you guys coming back, don't I? I know right now you're sitting on the edge of your seats just wondering what tomato dish I can screw up next. Many of you will toss and turn tonight over my disappearing citrus dilemma. I get it, it's slow on television right now. Although, tonight marks the return of new Vampire Diaries AND America's Best Dance Crew, so Thathouse is full of happiness.

Happiness and mushrooms. Normally the two of those together lead to far different connotations. And one day I'll tell you the story about my crazy dream that involved mushrooms and the Beatles. Well, nevermind because that's pretty much the dream right there. I guess I'm not so good at previews.

Tonight I'm presenting a dish that uses a lot of mushrooms, in a sauce that coats a flavorful ground beef. So much better than your average meatloaf. I served them aside some mushrooms and peas, just in case the sauce wasn't mushroomy enough for you.

Cannelon of Beef (From the Fannie Farmer Cookbook)
2 lbs ground beef
grated rind of 1/2 lemon
2 Tbsp minced parsley
1 egg
2 Tbsp minced onion
2 Tbsp butter, melted
1 tsp nutmeg
1/2 tsp salt
1/4 tsp ground pepper
4 slices salt pork
Mushroom Sauce (recipe to follow)

  1. Preheat oven to 400. Combine the beef, lemon rind, parley, egg, onion, melted butter, nutmeg, salt and pepper. Mix until very well blended. Chill and then shape into a roll.
  2. Place on rack in roasting pan, arrange slices of salt pork over the top and bake for 30 minutes.
  3. Serve with mushroom sauce.
Mushroom Sauce (From the Fannie Farmer Cookbook)
5 Tbsp butter
1/2 lbs mushrooms, sliced
2 Tbsp flour
Juice of 1/2 lemon
1 cup heavy cream
salt to taste

  1. Melt the butter in a large skillet. Stir in the mushrooms and cook for 2-3 minutes until they darken a little.
  2. Stir in the flour, blend to smooth, and cook 2 minutes.
  3. Slowly stir in lemon juice, cream, and salt, and cook until hot.


  1. This looks like such a flavorful and comforting dish!

  2. I've got three tomatoes sitting uninspired on my counter. They need to be eaten tonight. I guess I'm jumping the gun in expecting a tomato dish to be posted today...right?

  3. Oh you are such a tease. i need to find a good "egg guy" who will pick me out super spiffy eggs.