Lately, I’ve been cooking more often. With the move from Boston to Little Rock, my kitchen is no longer the size of an airplane bathroom. The tiny apartment kitchen is one of the few things I don’t miss about that town.
I miss just about everything else. And while I’m loving life in Little Rock, my culinary ventures of late seem to bring me straight back to Beantown. For a going-away present, my friends Kevin and Dianna (their blog is Aperture | Appetite) gave me a wonderful cookbook…The Boston Chef’s Table.
The book is a collection of recipes from some of Boston’s top chefs. Quite frankly, I’m enamored with the book. It was such a touching gift and opening it floods me with such great memories of friends and food.
I recently gave the Grilled Portobello Mushroom Sandwich with Onion Jam (from Redbones) a shot. I often enjoy a lighter alternative to a typical beef burger and this portobello recipe hits the spot. Actually, it’s fantastic. The onion topping is both sweet and tangy (from the red wine vinegar) and the mushroom itself is marinated to perfection.
A typical hamburger bun (like the one I used) doesn’t do this recipe justice. I’d go with a toasted sourdough bread, and even consider serving these as appetizers. Your guests will love you for it.