FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy
Browsing Starters

REALLY good mushroom side dish


I found this recipe online and tried it for Valentines Day dinner. Needless to say – I loved it. I think Zeke did too.
The leftovers were sampled by my good friend Christina two days later and she got the recipe from me immediately. Here it is…

Sliced Shallots sauteed in butter (I use Earth Balance butter or Olive Oil)

add one package of regular old mushrooms (I try to only use organic – of course) quartered and continue to saute until they look yummy.  You’ll know.  Salt away around now too.

When you think it’s done throw in some Vermouth, and cook it down a bit,  This is a good time to deg-laze the pan if you used a nonstick – I recommend NEVER using nonstick – but that’s a different post) add some lemon juice (I used one whole lemon) and some paprika (just throw some in – don’t overdo it – but don’t be afraid to season either.)

in another pan throw in some butter and chopped Hazelnuts (also called Filberts if you can’t find “Hazelnuts” at the store) and toast them until they are golden brown.

Mix everything together and serve it on a Crostini or bread.  SO good!  And pretty easy to make.

Here’s where I got the recipe from I didn’t change it really at all besides the butter…

Husband Rating 4 ¾ stars:gold-stargold-stargold-star gold-star “Can I say “It’s Nuts how good this is!”?”

Pear Salad with agave and champagne vinegar dressing


This is a common salad recipe and very easy, but I am posting it for my friend Jen who wanted the dressing ratio. It would be weird to post just that. The first time I made it was for a holiday dinner party and my good friend Leslie actually put it together for me. If you know Leslie then you already know that she made it look amazing and cozy! We made it as an appetizer and served it in little dessert dishes. It was so good!!!!!! Here’s what we did…

Slice this stuff up and put it in a bowl or a glass if you want to get fancy:

Pear (I used Korean Pears that our friends brought us – thanks Kei & Donny!!)

Salad Greens (I used baby greens)

Chopped Walnuts

Gorgonzola cheese, or Blue Cheese, or Gouda Cheese or all three!!

Drizzle with Agave and a a little bit of Champagne Vinegar or White Wine Vinegar. I don’t have ratios for you Jen, I just drizzle until it feels right!
I know you will feel it too.

Husband Rating 3 star: gold-stargold-stargold-star “It’s great… for a salad.”