Thursday, December 29, 2011

Mushroom Bourguinon

I love this recipe from Deb at Smitten Kitchen. It's been awhile since I made it, but it will make your house smell divine. Two things I want to share about this time around......

Thing #1: I love these new-to-me frozen herb cubes. They are called Dorot and I got them at Trader Joe's yesterday. I bought garlic (used in this recipe), basil and cilantro. I, of course, forgot I had them, and pulled out my garlic cloves to mince...I was dreading the mincing. I have an irrational hatred of mincing. THEN! I remembered! I had cubes! Pop! Pop! Done. Love it.

Thing #2: While we're on the frozen topic. I really, really hate that recipes usually only call for a tablespoon or so of tomato paste. Hate. What I hate more is that I regularly store the extra tomato paste in my fridge. And forget about it until it's fuzzy. But because I was using frozen herb cubes, I had a brainstorm! I could freeze the rest of the paste in tablespoony portions. And so I did:

Oh, wow. That's not pretty. Form over function, I guess. I put them on wax paper. Froze them (they've been in there for two days now, because I'm thorough. Not lazy, thorough), then put them (well, I will put them) in a freezer bag, and TA-DA! Stop the hate.

 I'm sure I'm not the  first person to do this. Some of your are probably shaking your head thinking, "Um....doesn't everyone do this already?" But I'm going to ignore you and have a celebratory glass of wine for being such a culinary-effing-genius. Yo.

1 comment:

  1. Putting this information about tomato paste into my memory data base cause I totally hate it when the tomato paste gets fuzzy. You, ma'am, are a genius!