Tuesday, June 29, 2010

SPECIAL Guest - Julie Crosby

We are so excited to share today's guest with you! Julie Crosby is a friend of The Style Collective, check out her last guest post here. Well she's started her own blog, The Crosby Kitchen, and it's all about vegetarian (yet yummy) cooking. It's fantastic! Trust us, we're picky and these recipes rock. Here are two of our personal favorites...


Portobello Mushroom Sandwich with Caramelized Fennel & Onion


2 Tablespoons extra virgin olive oil
2 Tablespoons soy sauce
2 teaspoons fresh ground pepper

4 portobello mushrooms, stems removed

Preheat oven to 400F.
Mix up the oil, soy sauce and pepper and rub over the mushrooms.
Baked on rimmed baking sheet for 15 min.

Caramelized Fennel & Onion

1 Tablespoon extra virgin olive oil
1/2 red onion, sliced into thin crescents

1 medium fennel bulb, thinly sliced
1/2 teaspoon organic cane sugar
1/4 cup dry red wine

1 Tablespoon balsamic vinegar
salt & pepper to taste

Add oil to skillet over medium heat.
Add the onions and fennel and cook 5 min.
Add the sugar and cook 1 min.
Add the red wine and vinegar and cover, reduce heat, simmer for 10 min.
Remove lid and cook until liquid evaporates, about 5-10 more min.


4 rolls (I bought whole wheat buns, but get whatever suits your fancy)

4 Romaine leaves, torn

Goat cheese or Caper Aioli or both (or for the truly time constrained: dijon and/or mayo)

To serve:

Preheat oven to 400F.
Slice mushrooms and arrange on a lightly oiled baking sheet.
Top with the fennel/onion mixture. Bake for 5 min.
Warm rolls in the oven as well, then assemble with the lettuce, cheese, etc.


Cherry Pie

Pie Crust

2 1/2 cups organic unbleached flour
1 1/2 sticks (12 Tbsp) cold unsalted butter, cut into 1" cubes
1/4 cup cold non-hydrogenated vegetable shortening (earth balance is great)
1/2 teaspoon salt
4-7 Tablespoons ice water

Blend together above ingredients, except the water, together in food processor until coarse.
Add 4 Tbsps water and pulse.
Test a small bunch of dough and if it doesn't hold together, add 1 Tbsp more at a time until it does.
Do not overwork the dough.
Turn out onto work surface, divide into 8 portions.
Smash each portion a couple times to distribute the fat.
Then gather together to make 2 balls, and flatten each into a 5-6" disc.
Wrap tight in plastic and refrigerate 1 hour to overnight.


5 cups fresh tart cherries, pitted
1 cup organic cane sugar, more if cherries are very tart
1/2 cup organic unbleached flour
1/2 teaspoon ground cinnamon
1 teaspoon almond extract
1 Tablespoon organic cane sugar for dusting

Preheat oven to 400F.
Roll out one of your pie crust discs, fit into 9" pie pan and return to fridge.
In a large bowl, gently fold together pitted cherries, sugar, flour, cinnamon almond extract.
Pour into pie crust.
Roll out the top crust, slice into 1/2" strips and lattice the top of the pie (or try some other fancy design and send me a pic).
Fold the edges of the bottom crust over and press edges together with your thumbs.
Sprinkle top with sugar.
Place on a baking sheet and bake for 50-60 minutes or until top is golden brown and cherries are bubbling up.
I always cover the edges with a piece of aluminum foil, and remove for the last 10 min. of baking so they don't burn.

Serves 1 -12


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