Follow Your Cravings

Archived | February 26, 2015 | By

Listened to the show Saturday and it was not bad. I’d just gotten in from the grocery store when the show came on, and I spent a good part of the first half putting away groceries. Nothing to complain about; I was in the kitchen, I was warm, had the house to myself, and the pure joy of groceries scattered everywhere. Didn’t take long to put it all where it goes, and when I finished, I pulled out of the oven the small chicken pot pie with broccoli I’d picked up in the deli and kept in the oven on “warm” while I worked.

I’m not a huge fan of buying anything I can make at home, but now and then it’s nice to eat something someone else made, for a change, and I can figure out how to make it myself. That pot pie was something. Hard to resist, there, in the deli case, all steaming hot and bubbling. Got some potato salad, too, just to try. They call it “loaded potato” salad — cheese and bacon and Lord-knows-what-else. Capers, I think. And a bit of hardboiled egg.

I get cravings in grocery stores, and I’m not ashamed to say it. I start out every time with a list and, in my head, and usually I end up pretty close, though when I get to the dairy/frozen area, my last stop, I’m pretty well aware of what I might need to return to its shelf. (Usually depends on how hungry I am.) This time it was a box of Nut Goodie Bars (pure craving and I have the recipe) and a package of Oreos. Double-stuffed. I went ahead and bought the juice filled with chia seeds and the new brand of feta cheese.

It’s good to try new things, I think, and if a craving is what gets you there, then I say follow it. If it weren’t for my grocery store impulses, I’d be missing out on hamburger patties mixed with bacon, salted edamame, lemon graham ice cream, granola with blueberry and flax, Greek yogurt with honey, siracha sour cream dip, blueberries from Maine, blood oranges… oh my. I’m feelin’ it now. Tonight it’s homemade pizza with feta and real Italian sausage and some sautéed baby bella mushrooms. No frozen pizza for me. If I crave it, I can cook it up. Just have to figure out the recipe for Oreo cookie filling, and I’m good to go.

Here’s a delightful savory treat for a late-winter day. Good for a dinner party, an after school snack, or lunch if you’re on your own and a fan of things fried.

Blue Cheese Stuffed Mushrooms

12 large white mushrooms, stems removed
8 oz blue cheese, your favorite
Flour, for dredging
2 eggs, beaten
4 T water
Oil, for frying
Mixed greens
Vinaigrette dressing

Wash mushrooms and dry with paper towel. Remove stems. With a small spoon, stuff mushroom caps with cheese. Dredge in flour. In a small bowl, combine the egg and water to make a wash. Dip mushrooms in egg, then in breadcrumbs.

In an electric skillet or deep fryer, heat the oil for deep frying (to about 350°F). Drop the mushrooms, one at a time, into the hot oil. Cook, turning as necessary with a wooden spoon, until golden brown. Remove when brown and drain on paper towels.

Serve on a bed of mixed greens drizzled with vinaigrette with your favorite dipping sauce. I vote for ranch dressing, or mustard dip.

Serves four.