Wild Mushroom Pasta

I'm a big fan of Good Eats and Alton Brown. I've learned a lot from him. So when he suggested that dried exotic mushrooms were an umani flavor bomb I took to amazon to procure some. 

When you only cook with and eat plants, sources of deep and real flavor are important. 

His advice was spot on. I got a dried exotic mushroom mix and used it in my pressure cooker to create a sauce/broth for pasta and even though I forgot to add olive oil, it still had tons of flavor. 
After the pressure cook was finished I added the oil I forgot and cooked it off for a  few minutes. I then stirred it into my precooked pasta. Let it rest 5 minutes to tighten up. It was a perfect sauce to enrobe my pasta. . 

Dried exotic mushrooms are not cheap. But if you don't eat/cook with animal products, they feel like a bargain. There's so much flavor to be had. It's worth it and then some. 

Ingredients
1/2 box pasta, cooked to al dente

2 ounces dried fancy mushroom mix, big pieces broken or diced
1 pint …

Garlic Grilling Season

Fire up the grill. Summer has been slow in its approach, but nevertheless it's almost here. There have been a few grill worthy days so far. Not many, but we take what we can get until the weather decides to be stable.

At the supermarket the other day there was asparagus on sale for $1.98 a pound. That I could not pass up.

When a nice hot, sunny day struck I quickly fired up the grill. Knowing there was no time to waste. I roasted whole potatoes at the bottom while grilled chunks up above. The asparagus cooked quickly atop the potatoes. Just 5 minutes on the hot grill was all it took to create perfectly crispy cooked spears.

I dressed them with some olive oil, marjoram and lemon pepper.

Grilling also creates a great opportunity to roast garlic cloves. Whenever I cook anything on high heat for more than 15 minutes I try to add some garlic to the mix. It's always great to have around.

I just peel the garlic and add all the cloves to a lightly greased foil packet. Whatever I'm cooking. Be it potatoes or broccoli or whatever. If I have the oven or grill hot for something I always make sure to add a packet of garlic. Roasted garlic is a wonderful thing to have on hand.

I like to eat cloves straight up. They are delicious. I also like to mince them to add to sandwiches and rice mixes. Roasted garlic is awesome in just about everything.

Any chance I get to make it, I do.

It's very important to not overcook your vegetables. My mother always decimated our veggies growing up. She'd boil them until nothing but the bad smell and a mealy texture were left .Any nutrients went down the drain with the cooking liquid.

Nowadays we know better. But the microwave is not an option. That's just as bad.

Grill. Stir fry. Steam. Pan cook. Roast. Just treat your veg right and it will do the same for you.