Monday, May 7, 2007

Portabello Mushroom Caps Grilled in Balsamic Vingeratte and Sandwiched between toasty Sesame Semolina bread smeared with …yeah tangy Horseradish sauce

One thing worth mentioning while cooking is the "taste". I watch Rachael Ray's 30 minute meals almost everyday. Most of the times all these celebrity chefs present mouth watering dishes. I never remember a time when something that was seen on the TV screen did not appeal to me. (Except Alton Brown's show.....I just find this guy way too disgusting.....his food even worse).

Anyway, one day I decided to try out one of Rachael's recipes at home. I followed exactly the same procedure, same measurement, same vegetables, same sauces, same everything....but unfortunately the recipe did not taste as great as I thought it would. That was when I realized that while I was watching her cook, I was slowly and unknowingly developing a taste of the same recipe in my mind, which was different than what it turned out to be eventually. I kept wondering why my recipe didn't "feel" the same as the original, although I never really had tasted the original recipe in the first place. Wondering where I am going with all this?? ......This is the thing...Cooking is an art. You need to experiment a whole lot with what you cook. You will never get it right in the first shot. And that doesn't mean you shouldn't try. Remember your cooking pots could be different, your cooking oil might be different, the sauces you use could be altogether different brand and therefore different taste, your vegetables and meat are possibly from a different producer. All these factors contribute a great deal to the taste of anything you make. So just continue playing with the quantity of ingredients, cooking times, oven temperatures or any other factors which you think might have turned the taste of your entree' down. I am sure with some little tricks here and there everybody could become great cooks as long as you put your heart into it! With all this said here is a recipe for a delicious sandwich which will leave your family and friends licking their plates.

Portabello Mushroom Caps Grilled in Balsamic Vinaigrette and Sandwiched between Toasty Sesame Semolina bread smeared with …yeah tangy Horseradish sauce!!!

1 loaf sesame semolina bread
1 large cap of portabello mushroom cut into long strips
2 spring onions cut lengthwise
1/4 red onion cut into thin strips
1/2 red tomato diced or cut into strips
1 tbs balsamic vinaigrette
1 tbs maple syrup
1 tbs horseradish sauce
1/4 tsp salt
4 tbs grated cheese of choice
Handful of field greens or crisp lettuce

1. Mix the mushroom, spring onions, onions, tomatoes in a dish. Add the balsamic vinaigrette, maple syrup and salt and mix well. Broil this mixture until the mushrooms and veggies are slightly crispy. (You can also leave them juicy and moist if you like it that way).
2. Grill 8 slices of bread in a panini grill or any stove top griddle.
3. Once the bread and the vegetables are ready, arrange the slices on your platter. On one side, spread some cheese, field greens and the prepared mixture. On the other side, spread very little horseradish sauce. Put the horseradish spread side on top of the other side. Arrange on the platter and serve hot with some chips or fries or fruit!!!

Remember to alter the quantity of balsamic vinaigrette and horseradish sauce according to your likes. Like I said earlier, cooking is an art, there is no right or wrong.....happy cooking!!!!

1 comment: said...

Damn, nice description!