Like many New York residents, I’m completely obsessed with brunch. There are so many amazing options in this city that I don’t usually make my own. Everything is closed on New Years Day, however, and I wanted something eggy – and a little hair of the dog – so I pulled out my roommate’s crepe maker (the big flat non-stick plug-in kind) and whipped up some batter and a Bloody Mary. Crepes are an amazing brunch option: you can easily make them ahead, and slip them between layers of wax paper for reheating later. Recipes for crepes pop up all over my cook book collection, but I chose to go with a trusted source: the Joy of Cooking. I had a few people over and we took a DIY approach to fillings, cobbling together various combinations of jam, cheese, and chutney. The crepes were tasty and the company was lovely: a great start to 2011!
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My grandmother used to make stuffed mushrooms all the time for parties. I loved them (still do) and learned how to make them by watching her cook – the measurements for the recipe below are ones I figured out working backwards while cooking by my usual “eyeballing” method. Because I associated stuffed mushrooms so strongly with my grandma, I assumed they were a family thing. When I started looking through old cook books, though, I discovered stuffed mushroom recipes all over the place. The 50s and 60s were all about cute little canapes and hors d’oeuvres, and stuffed mushrooms were apparently a classic and a favorite. I still love my grandma’s recipe, though – it’s just a simple breadcrumb stuffing, but it’s tasty and has a great texture. The cheese is my addition: it gives a great umami punch. These mushrooms work as either an appetizer or a vegetable side dish. So…both family-vintage and vintage-vintage…here they are:
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Just made these again – a seriously adult version with Valrhona cocoa, toasted almonds, and Bulleit bourbon. Welcome to 2011!
