March 8, 2010

Dinner

Whole Foods sweet Italian sausage on a baguette with dijon mustard & broccolini sautéed with crimini mushrooms, onions and garlic.

I was pleasantly surprised that I got the broccolini right, since this was the first time I’d ever cooked it—I bought on a whim because it was on sale at Whole Foods. Blanched for a couple minutes while sweating the onions and garlic, then stir-fried over medium heat with diced criminis. I had hoped to get more texture out of the mushrooms, but it only took a few to supply the right amount of flavor, so I probably wouldn’t change the amount in the future. I would consider adding pine nuts (or toasted almonds, on my budget) next time, or maybe some ginger and oyster sauce for a faux Chinese broccoli dish.

This was one of my better meals lately; I was working on tuna melts last week but they weren’t quite going my way, and I wasn’t particularly satisfied with the roast beef I made a couple weeks ago. I’d probably attribute it to low-quality meat (from the local Met Food), though proper seasoning and accoutrements would also help.