Christine Myskowski, owner of this charming bookstore, carries an incredible selection of cookbooks, as well as fiction involving food. Christine served a delightful spread, including heavenly salted caramel cupcakes that inspired me to try making my own.
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Roberta at Salt & Pepper |
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Sheila at Malice Domestic |
Jenn McKinley came all the way from Arizona, and it was the first time we've ever actually met. But we feel like we've know each other for years.
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Jenn and Avery at Malice Domestic |
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Amy's latest fondness is for black truffle oil, which I had never tried.
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Amy's a stir fry pro, carefully selecting ingredients so that some remain
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In the recipe below, she layers in the vegetables gradually, with the mushrooms last, so they don't overcook. Amy says that mushrooms grab the flavor of the truffle oil, and I have to agree. They popped with flavor.
Amy's Black Truffle Oil Stir Fry
1 tablespoon black truffle oil plus extra
2 tablespoons olive oil
2 medium cloves garlic, chopped
1 1/4 teaspoons white wine vinegar
1/2 teaspoon ginger
1 teaspoon tarragon
pinch fennel seed
pinch oregano
pinch basil
1 onion, sliced
12 baby carrots
1/2 large red pepper
8 white button mushrooms
1 small yellow squash (about 1/2 cup)
1 small zucchini (about 1/2 cup)
3/4 pound chicken tenders, sliced into 1-inch sections
salt and pepper to taste
fresh spinach (enough to make a circle about 7 or 8 inches in diameter)
Slice mushrooms and place in small bowl. Drizzle with black truffle oil. Set aside.
Pour oils into a large pan and add the garlic, white wine vinegar, ginger, tarragon, fennel seed, oregano, and basil. Cook on low heat for 1-2 minutes until fragrant. Add 1/3 of the onion and slowly raise heat to medium. When the oil begins to bubble just a bit, add chicken and stir. When no pink shows on the outside of the chicken, add the carrots. Stir and cook for about 2 minutes. Add red pepper and cook 1 minute. Stir in the squash and the zucchini, and cook 2 more minutes. Continue stirring and add mushrooms. Make sure chicken is cooked through. Add pepper and salt to taste and serve over fresh spinach leaves.
Such a fun but exhausting weekend! and what a good friend to fix dinner for you when you staggered in Krista! You and Avery and Sheila were wonderful traveling companions--thank you for that:)
ReplyDeleteLucy, I hated to leave! And Amy is a wonderful friend to have fixed dinner for me. Plus it was lovely to eat so many veggies after a lot of meat-centric meals on the road.
Delete~ Krista
Wonderful photos. Thank you so much for sharing them, Krista, and that stir fry has my mouth watering. Thanks to Amy for making your homecoming (and Monday's recipe) delicious. :)
ReplyDelete