Guilty Kitchen

Time for some good news people! No, it’s not my big, deep, dark secret yet (you’ll have to keep waiting for that one!)…but it is fantastic stuff! I’m an aunt! My sister gave birth Friday the 13th at 5am. A little girl, with my middle name! Oh, I’m so proud and happy and honoured! Mama and babe are having a wee bit of trouble, but hopefully nothing serious. I’m flying out to see them on Tuesday, so if things slow down a bit, I apologize. Dragging a 2 year old around on planes and living in a house with a newborn, might turn out to be more hectic than I expect. If things go smoothly, expect some fantastic recipes coming your way.

As for now, here is one fantastic recipe I would really love to share. I love burgers, as you may have guessed here, but it was not always this way. I used to be, wait for it………a vegetarian(!). It’s true. I shunned meat in all it’s forms, although I did eventually give in to seafood because of stomach issues. After a while though, the smells in the kitchens I worked in got to me. Those smells of roasting prime rib roasts, the sizzling sears of steaks on the grill, the succulent aroma of a big, fat, juicy burger. I couldn’t do it anymore, and after 4 or 5 years, I reverted to omnivorism and never turned back. I’m so glad I did! But on occasion, for health and economic reasons, we try to eat meatless. This is a great alternative burger for those who do or don’t eat meat and are looking for something satisfying and delicious.

Portobello Burgers

2 Portobello Mushrooms
1 clove garlic, minced
1/2 cup water
1 tsp Dijon mustard
1 Tbsp red wine vinegar
1/2 tsp thyme
1/2 tsp oregano
3 Tbsp olive oil
3/4 tsp Worcestershire sauce
1 tsp canola oil
Brie cheese, sliced
red leaf lettuce
heirloom tomatoes, sliced
1/2 an avocado, sliced
red onion, thinly sliced
mayonnaise
Dijon mustard

1. Mix garlic, water, Dijon, vinegar, herbs, olive oil and Worcestershire sauce in small bowl.
2. Remove stems from mushroom caps, discard or keep to eat on the side.

3. In large, shallow dish (or large resealable plastic bag, add marinade and mushroom caps. Turn a few times to coat and allow to marinade for 30 minutes to 1 hour.
4. In oven proof sauté pan, heat 1 tsp oil over medium high heat.
5. Add mushroom caps, gill side up, searing until brown (about 3 minutes). Flip over and repeat. Flip third time, add Brie slices and finish in 350°F oven for 20 minutes.

6. Serve on warm, toasted buns slathered in Dijon and Mayo. Top with avocado, tomato, red onion and lettuce.

Delicious, filling and surprisingly meaty for a slab of fungus. These burgers will satisfy even the most empty of bellies.

And now for something completely different. Here at Guilty Kitchen, I’m not one for pushing products, especially one’s that do not belong to me or close family. This will be the first time on Guilty Kitchen that I have plugged a sample I’ve been sent. Take note. I don’t plug, usually, simply because it must be something extraordinarily amazing for me to even think about it, let alone take pictures and bother to write something. Well, these chocolates changed my mind. I guess they have a bit of a following in the States, but being from the Great White North, I had never heard of them until they sent me a delightful e-mail letting me know they wanted to send me free chocolate and offer my readers a discount. So here is a little about Sucré:

What could be in there?

“Sucre is a New Orleans based confectioner known for their delectable, hand-crafted artisan chocolates as well as their scrumptious pastries and macaroons, which are even Oprah-approved. They are located in the heart of the Garden District on Magazine Street and in addition to their home-made and hand-crafted chocolates and pastries, Sucre offers a variety of gelatos as well as gourmet coffees and even champagne for in-store guests.”

The online offer for my readers, is: FREE shipping ($9.95 value) on all orders over $70 per address  (Just use Coupon Code: BONBON) and a portion of every dollar spent online will go to benefit the LA/SPCA. I have a soft spot for animals and chocolate, so really, it was a perfect pairing.

Pistachio and candied rose petal bar

They also sent a lovely sample for us to try out. I will have you know that I am now in love with chocolates I can only acquire over the internet. These holiday truffles are (cliché phrase coming!) to die for! OMG! I love the eggnog, and my husband can’t get enough of the gingerbread, very spicy! I usually don’t enjoy white chocolate, but these candy cane truffles are winning me over for sure. If you like to buy chocolates at Christmas, but don’t want the same old stuff, then definitely give Sucré a try, you won’t be dissapointed.

Holiday Truffles (Gingerbread milk chocolate, Candy cane white chocolate and eggnog dark chocolate)

We already ate half the box…in one night. Shame!