The Food P0rn Cop-Out Post...

Ladies and gentlemen, it's been a busy week. I visited my mom in NH for the weekend and successfully evaded the hordes of tourists in town for the Boston Marathon, and work has been insane due to last-minute planning and prep for the firm's annual partner meeting. In other words, I haven't done much cooking lately. But, I do have a wicked easy recipe to share, along with massive megabytes of food p0rn finally freed from the confines of my cameraphone. Enjoy!
　

Portobellos cooking.

Balsamic-Braised Portobellos with Shallots
splash olive oil
1 shallot, thinly sliced
1 lb. portobello mushrooms, sliced 1/2 thick
generous splash balsamic vinegar

Heat the olive oil in a large frying pan over medium heat. Add the shallot, cook for about a minute, then add the mushrooms. Cook for another minute or so, stirring occasionally. Now, add the balsamic vinegar. Cook for about 5 minutes, stirring frequently, until the mushrooms are completely coated. Lower heat, cover the frying pan with a lid, and cook for about 5 more minutes, or until the mushrooms have released their liquid and shrunk considerably. Serve as an accompaniment to steak. These also work great in panini with provolone cheese, prosciutto and roasted red peppers.




Pepper-crusted filet with garlic butter, Balsamic braised portobellos

Best served with a 12-year single malt.



You know you want me.



Ohhh yeahhh...

More perfect filet mignon...

Gorgeous broccolini.



Filet and steamed broccolini alongside risotto with bacon and leeks, accompanied by a glass of Trebbiano.  I feel sorry for people who don't have Italian moms.

Disturbingly large carrots at the market.

From Restaurant Week Spring 2011 - Da Vinci's Arancini.

More RW - Da Vinci's Short Rib Tortelloni.



Da Vinci's Rice Pudding.  Although the sugar threads reminded me of asbestos, this dessert really was amazing.