Dining Recommendations - House of Blues

Wow! What an experience! Just recently I celebrated my dear friend's birthday at the House of Blues Foundation Room...and great food like this is hard to come by. Wonderful from beginning to end, we lavished on an amuse bouche of gently cooked salmon on toast points garnished with a balsamic reduction - to die for! I love salmon! And then for dinner I enjoyed their BLT salad..New Zealand Bluenose Sea bass...and for dessert I had a three bean creme brulee...so yummy! It was all truly yummy and I felt privileged to be part of the celebration. By the way, the Foundation Room is really very elegant with a beautiful lounge setting and fireplaces..if the you ever get the chance to go...go! Sorry it's for members only. But be sure to check out the House of Blues downstairs...it's a fun place to be with great entertainment.

The Foodie's Fortune

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Recipe- Pumpkin Muffins

These simple pumpkin muffins are just what the title says- simple!

Mix together the following ingredients, evenly distribute the batter into a greased 12-cup muffin tin, and bake for 20-25 minutes in a preheated 350 degree oven...enjoy!

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

These muffins will stay moist and fresh for up to a week, but feel free to freeze them to keep them for even longer

Produce Lesson- Pumpkin

While there are plenty of pumpkin varieties available to us in grocery stores, farmerst markets and pumpkin patches, it it important to know which pumpkin does what. A category of “standard orange” pumpkins takes up the bulk of pumpkin varieties including the jack-o-lantern, lil’ pumpkemons (little but delicious), baby bear (great to serve soups in), aspen, and kakai (great tasting seeds, roast them!). These standard orange pumpkins grow anywhere from 2 to 25 lbs. But when it comes to the culinary world, there are four reigning pumpkins: buckskin, chelsey, Dickson field, and Kentucky field. Want a beautiful centerpiece? The Cinderella pumpkin truly lives up to it’s name, a large, beautiful, carriage-like pumpkin that looks like it hopped out of your t.v. and onto your dining room table. From small eatable pumpkins to large decorative ones, there’s a pumpkin variety out there for everyone!

Produce Lesson- Pumpkin

The word pumpkin originates from the Greek word pepon, which means “large melon”. Pumpkin is a squash like fruit that varies in size. They are grown for a vast variety of reasons including agricultural (for animal feed), for decoration purposes, and of course culinary reasons. Pumpkins are believed to have originated in North America, but are able to grow worldwide with the exception of Antarctica. The United States alone produces over 1.5 billion pounds of pumpkin per year! Pumpkin can be boiled, baked, steamed or even roasted, but puree of pumpkin is the most popular use for this fruit. Pumpkin seeds make for a delicious treat too!

Produce Lesson- Porcini Mushrooms

This mushroom is often considered the king of all mushrooms, or even the “poor man’s steak”. With a hearty, nutty flavor, porcini mushrooms could be eaten alone! But, they are popular in pasta dishes. Add the mushrooms to your pasta water before cooking pasta to infuse even more of the porcini mushroom’s flavor in your dish. While there are several types of porcini mushrooms, the smaller variety are more prized because they have a lesser possibility of carrying larva that the larger porcini mushrooms. Fresh porcini mushrooms are common in Mexico and California, but are much more difficult to find in all other states. The best way to get a hold of these mushroom kings is to find them dried in a grocery store. Avoid porcini mushrooms with a yellowish tinge, very dark gills, or dark spots- these are all signs of over-ripeness.

Produce Lesson- Oyster Mushrooms

It's said to not only look like an oyster, but taste like one as well! Native to us in North America, oyster mushrooms can be cooked and used in any way you’d like. Rule of thumb? If you can’t pinch through it, don’t eat it. Chop off the tough part and use it for a stock, and enjoy the rest. Cook them for 10-20 min and enjoy the soft, chewy texture of these seafood-mock mushrooms. Great in stir-fry, white sauce, and make a fantastic pair with chicken.

Produce Lesson- Chanterelle Mushrooms

Chanterelle mushrooms are well liked and loved for their strong, somewhat spicy flavor. These are sturdy mushrooms that can be tossed around without being damaged, to a certain degree that is! Contrasting (but still complimentary) flavors work fantastic with chanterelle mushrooms because of their poignant, strong flavor. Contrasting, complimentary flavored foods include scallops, cheese, fish, poultry, tomatoes, and meat. Reduce the liquids of the chanterelle mushrooms and scallops, add a splash of wine, and drizzle on top for a decadent side dish.

Produce Lesson- Wood Ear Mushrooms

These fungi are called “wood ear” for their ear shaped caps. They have a crisp, snappy texture and great color, which is what they are most commonly used for (over taste). Recent medicinal studies show that eating wood ear mushrooms may help to improve breathing and circulation, and the Chinese believe it also helps overall well-being. These mushrooms are dried and imported from Asia, leaving us to do the rehydrating. Soaking dried mushrooms in hot water for 15-20 minutes will soften them right up. Great paired with tofu or seafood!

Results

"Some of us will do our jobs well and some will not, but we will and be judged by only one thing: the result."
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