{"id":56,"date":"2008-03-30T11:15:00","date_gmt":"2008-03-30T11:15:00","guid":{"rendered":"http:\/\/greginnd.com\/gregcooks\/?p=56"},"modified":"2013-12-05T13:41:19","modified_gmt":"2013-12-05T19:41:19","slug":"four-courses","status":"publish","type":"post","link":"http:\/\/greginnd.com\/gregcooks\/2008\/03\/four-courses\/","title":{"rendered":"Four courses"},"content":{"rendered":"

First I must apologize for being awol for a while. Life and work have been getting in the way lately of my blogging efforts. Although I have been cooking here and there and have several dishes to catch up on. I wanted to share a meal I made a couple weeks ago. This was a four course meal starting with a light Greek salad. The foundation of the salad is a bed of romaine and red leaf lettuce. That was tossed with a rather simple but flavorful lemon and olive oil dressing. The salad is topped with sliced red onions. I like to soak them first in ice water after slicing to tame down their heat. There’s also some greek salad peppers, kalamata olives and, of course, feta cheese. The whole thing was garnished with a bit of sumac powder.<\/p>\n

\"\"<\/a>I have been on a real pasta kick lately and it started with this fettucine al fungi. Homemade pasta is so simple to make that I can’t understand why I don’t do it every day. I never really measure for my pasta. Sometimes I’ll use egg, sometimes not. Just mix some flour, egg, water and salt, knead it until elastic, and let it rest for a bit before rolling out. I have a pasta roller that makes easy work of it. Nothing can beat the taste and texture of fresh pasta. This evening I made a mushroom, cream and cheese sauce for it. It has three kinds of mushrooms – dried shitakes (soaked), fresh shitakes, and fresh baby portabellos. These were saut\u00e9ed in a pan with good olive oil and of course lots of garlic. A splash of cream and a splash of truffle oil were added and the fresh cooked pasta was tossed in. A handful of grated parmigiano reggiano was added and the pasta was plated up.<\/p>\n

\"\"<\/a>Beef was on the menu for the main course. As a unifying theme I went with beef and mushrooms but I moved from the Mediterranean to Asia with this sesame, garlic and soy marinated beef. It was a pretty simple stir fry but had plenty of flavor. I served it with polenta that had been cooked with the retained liquid from soaking the mushrooms. I also served up some baby bok choy seasoned with soy and sesame oil.<\/p>\n

\"\"<\/a>For dessert a rather simple chocolate mousse. Nothing fancy here. I just melted some good chocolate and folded it in to some whipped cream. That’s it! Easy as mousse.<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

First I must apologize for being awol for a while. Life and work have been getting in the way lately of my blogging efforts. Although I have been cooking here and there and have several dishes to catch up on. I wanted to share a meal I made a couple weeks ago. This was a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[172,41,89],"tags":[110,289],"class_list":{"0":"post-56","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-appetizer","7":"category-beef","8":"category-pasta","9":"tag-chocolate-mousse","10":"tag-salad","11":"entry"},"_links":{"self":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/56","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/comments?post=56"}],"version-history":[{"count":1,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/56\/revisions"}],"predecessor-version":[{"id":289,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/56\/revisions\/289"}],"wp:attachment":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/media?parent=56"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/categories?post=56"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/tags?post=56"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}