Week Twenty-Three Recap

This was one of my favorite weeks of cooking thus far. All three dishes came out beautifully and I was proud of myself for trying recipes that were outside of my comfort zone. Stir-fry dishes have not panned out well for me in the past but the Stir-Fried Portobellos with Garlic and Oyster Sauce was perfect. Perhaps the coolest thing about this recipe is that I learned how to prepare and cook portobello mushrooms correctly. I would have never thought to remove the gills from the bottom to avoid discoloring other food being cooked with the mushrooms. Removing the gills also improves the final texture of portobellos.

I was also very pleased with the Acorn Squash with Quinoa, Apricot and Sage Stuffing recipe. It was fun to use a vessel created by nature as a means for presenting the dish. This was the most aesthetically pleasing food I have prepared during this cooking journey and as a side note, apricots are delicious with quinoa. Finally, the Roasted Beet Salad with Goat Cheese and Balsamic Vinegar was both delicious and easy on the eyes. What a great week. I can't wait to see what next week holds for me.

Stir-Fried Portobellos with Ginger and Garlic and Oyster Sauce

"The Best One-Dish Suppers" from the editors of Cook's Illustrated

Page 232

Acorn Squash with Quinoa, Apricot and Sage Stuffing

"Clean Start" by Terry Walters

Page 154

Oven Roasted Beets with Goat Cheese and Balsamic Vinegar

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