HAPPY ST PATRICK’s DAY. I have NOTHING green for you, other than this, hope you enjoy it.
I had my hair appointment this week. I book it as early as I can in the afternoon, without having to leave work early. I got 6pm. I had a couple of things done (I won’t divulge my secrets ;-)!) and although I do love my stylist, Jordan, he does have the gift of the gab. A simple cut can take over an hour. I feel like I’m getting my money’s worth, and then some. I wish they served wine, just saying. The appointment this week would be at least two hours long. Good old JT figured I’d be starving by then, so he whipped up an old favourite for cocktails (yes, we had cocktails before my appointment even though it was Thursday. We had time for cocktails but not for dinner. So, what of it?). This recipe is quite forgiving so the quantities are not exact. I urge you to try it to your taste. It is one yummy combo, that’s for sure!
We had this appetizer quite a few years ago, in a place that no longer exists; we up’d the anti, of course!
- 4-5 mushrooms, cleaned and sliced coarsely (we had white ones that needed to be used, but forest or wild would be incredible as well)
- 1 tsp butter
- 1/4 cup finely sliced onions
- 1 clove garlic finely minced
- 1/4 cup crumbled sheeps milk feta
- 2 tbsp cognac
- a few slices of French stick, or crackers
- Melt the butter in a cast iron pan (cast is best as it holds the heat longer, after all, it is called SIZZLING!)
- Add the onions and sauté until slightly translucent, add the mushrooms and sauté until they have a bit of colour. Add the garlic and sauté just until you can smell its delicious aroma.
- Pour the cognac in all at once, you may flambé at this point or not.
- Sprinkle the feta into the mushrooms and give it a stir. You can add a bit of Thyme into it at this point, we didn’t, we forgot (having got into the martinis already ;)!)
- Serve immediately with Vodka Martinis (I don’t care if you shake or stir, just do it!).