Monthly Archives: January 2008

Party-tested, Guest Approved

I found a recipe on the NY Times website for these delectable Mushroom Rolls. A friend’s birthday was coming up, so I decided it’d be a good occasion to make/test them.

Mushroom Rolls

8 tablespoons softened butter

½ pound mushrooms, chopped

2 tablespoons finely chopped chives

2 tablespoons finely chopped scallions

Salt and freshly ground blackpepper

10 slices white sandwich bread, not too thinly sliced

1/3 cup sour cream

1/3 cup grated Parmesan cheese.

1. Preheat the oven to 375 degrees. In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the mushrooms, chives and scallions and sauté until the mushrooms release water. Continue to cook until the water evaporates and the mushrooms are tender. Season to taste with salt and pepper.

2. Cut the crusts off the bread, and then roll each slice with a rolling pin so that it is really, really flat. Butter the bread heavily on the top side, and when I say “butter,” I mean “drown.”

3. Spread the bread lightly with sour cream and then follow with a thin layer of the mushroom mixture. I use a spoon. You can use whatever you want. Roll the bread up so it looks like Pepperidge Farm Pirouette cookies (which are cylinders, for anyone who is unaware of this baked treat). Spread more butter on the bread and roll in the Parmesan cheese. Wash the goop off your hands. Arrange, seam-side down, on a cookie sheet and put in the oven until the rolls brown, 20 to 25 minutes. Cut each roll into 3 pieces. Serve hot (you can warm them up in the oven). Serves 10, as an appetizer.

The recipe itself looked delicious, but it take quite a bit of effort to crunch them out. Here are some tips to help you out should you decide to try on your own. Continue reading

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The French and Their Pâtisseries

I heard about Madeleine Pâtisserie through some friends, but I never actually went until today, which is unusual, because it is so close to school. I finally walked in, thinking of getting someone a gift.

I’m not going to get into the decor of the place; I’m going straight to the macarons.

The first thing you see upon entering is the large case of macarons. They do sell other pastries, like croissants, madeleines (that look about as equally delicious as their macarons), and tarts. But the macarons are definitely the main attraction. There are a large array of them and in quite a multitude of colors. But don’t be daunted by the sheer number of them, there is a little chalk board off to the side with a list of all the flavors ranging from almond, caramel and dark chocolate to blood orange and white russian. Some of them are even lightly brushed with gold dust. Good golly. Continue reading

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Upon the Boardwalk

The weather has been unusually warm for January in New York; It seemed like the perfect time to hit the beach. I got together with my friend and boyfriend, and we made the trip out to the (in)famous Coney Island.

Here’s a fair warning to everyone: the trip doesn’t take the 45 min. the MTA website says it takes. It took an hour and a half to get there on the F from 14th street. So, definitely bring a book along or have really good company. The train does travel above ground occasionally, but there aren’t much sights to see. That is, unless you’re into enormous cemeteries and rusted train stations. Continue reading

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