Eating Hoppin’ John the day after brings even more luck, and the dish becomes Skippin’ Jenny—so, I borrowed my fabulous friend Liza‘s idea and made a risotto to stir the peas, collards, and bacon into last night,
and then sliced the rest of the poached pear over a bowl of oats this morning, thinking about all that has happened in the past month.
This afternoon, as big snowflakes fell, I made one of my comfort foods—a portobello mushroom roasted with garlic and sun-dried tomatoes, on top of spinach and latkes with goat cheese. The latkes I made with purple potatoes (I have a weakness for purple foods), and their crispiness offsets the silky mushroom that emerges from the oven in a pool of crackling, popping butter.
I have resolved that in 2010 kthread cooks, my online cooking video series, will return. Here’s how to make this portobello dish that I call “mushaboom” in one of the earliest episodes from February 2008 (see all 28 episodes):
Thoughts on what I might cook for the next episode?