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9. 22. 10 / rosemarried

tried & true

(Pictured: Olive Oil Rosemary Cake & Truffled Mac N Cheese)

Sometimes you just want to go back and cook the recipes you know and love. And, while there is nothing wrong with that, it doesn’t exactly make for an exciting food blog. I have nothing to post that you haven’t already seen!

But, just because they are old recipes doesn’t mean they aren’t good ones. As we are entering a new season, my cravings are changing. I want food that is warm and comforting, food that cheers the spirits when the sun goes into hibernation. And maybe you’re like me, and you’re in the mood to go back to something that is tried and true. These are two such recipes.

Last night I baked an Olive Oil Rosemary Cake. I originally made (& posted about) this cake in May. It is such a great recipe, and I’ve been meaning to make it again. It is the perfect marriage of sweet and (just slightly) savory. It isn’t too sweet, or too heavy – in fact, it hangs delightfully in the balance between bread and cake. Its just lovely. So lovely, that I might have had a piece of it for breakfast this morning?

And tonight, I’m going out to my parents house for a birthday BBQ for my husband and my brother-in-law. (Side note: does it say something that my sister and I married guys that have birthday’s one day apart from each other?). My mom is making ribs, and there will be fresh veggies from the garden, fresh peaches, bratwursts from Otto’s, and a cake. I was asked to make a side, and I figured – what goes better with ribs than Mac N’ Cheese?

So, then, I’m going to make some version of my Truffled Macaroni and Cheese for tonight’s festivities. I’m really looking forward to eating it again, as nothing beats a good mac and cheese. (Except maybe the ribs my mom is making, as she did purchase a 1/2 a cow from our friend’s farm this weekend. I don’t really know how I can top that with mac and cheese).

That being said, happy last day of summer, everyone. While I’m sad to see it go, I’m looking forward to all that fall brings: scarves, hats, jackets, sweaters, pumpkin pie, eggnog, cappucinos, mulled wine, and more. (I am not, however, looking forward to rainy bike commutes!)

What are your favorite fall recipes? I would love some new fall inspiration, so please share!


Leave a Comment
  1. ms. tea / Sep 26 2010 12:47 pm

    mmmmm. two i have been meaning to try! will have to bust one out this chilly last weekend of summer vacation…

  2. ms. tea / Sep 26 2010 12:52 pm

    oh yeah, a recipe –
    the recent rains have been forcing mushrooms up through the grass and i have had this autumnal favorite on my mind (adapted from m. stewart)

    Vegetarian Mushroom Gravy
    Makes 3 1/2 cups.
    * 1 portobello mushroom
    * 1/2 pound shiitake mushrooms
    * 1/2 pound cremini mushrooms
    * 4 cups organic mushroom or vegetable stock
    * 4 tablespoons unsalted butter
    * 2 cloves garlic, finely chopped
    * 1 tablespoon Marsala wine (or red)
    * 3 tablespoons all-purpose flour
    * 1 teaspoon thyme leaves
    1. Remove stems from portobello, shiitake, and cremini mushrooms. Place stems and mushroom stock in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 30 minutes. Strain; set aside.
    2. Finely chop portobello cap, and set aside. Thinly slice shiitake and cremini. Place 3 tablespoons butter in a large saute pan over medium heat; add garlic, and cook until golden and fragrant. Add chopped and sliced mushrooms, and cook until mushrooms are soft and browned, and all liquid has evaporated. Add Marsala, if using, and cook, stirring to loosen any browned bits on the bottom of the pan. Remove from heat, and set aside.
    3. Place the remaining tablespoon butter and flour in a medium saucepan over medium heat; cook until browned and fully combined, 2 to 3 minutes. Slowly whisk in the enriched stock; bring to a boil, whisking until thickened. Add the reserved mushroom mixture and thyme, and stir to combine. Serve hot.

  3. rosemarried / Sep 28 2010 3:41 pm

    oh, delicious! I will have to try that gravy, thanks myste!

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