Kids and a Cook™

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Kids and a Cook™
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Maple Glazed Portobella Mushrooms

Michelle Day , , , , , , , , ,

I was recently vacationing in Vermont, and to say that there is an amazing food explosion happening there is a huge understatement. Not only is there a huge culinary happening, lead by a movement in sustainable farming which leads to both small and large restaurants and farms adopting the “Farm to Chef” partnership. We have seen happening all over the country, but Vermont seems to be leading the way in New England. I was amazed and surprised to see all the wonderful produce and farm raised meats that were popping up all over the green mountain state, it was truly inspiring. So I created this simple recipe in honor of the truly remarkable things that are happening in this state. I hope it will catch on to more places throughout the country.

INGREDIENTS:

1/2 cup real maple syrup
1/2 cup low sodium soy sauce
1/3 cup apple cidar vinegar
1/2 teaspoon fresh ground pepper
1/4 cup brandy (optional)
1/8 teaspoon red pepper flakes (optional)

6 large portobella mushrooms

DIRECTIONS:
1) whisk together all ingredients except for the mushrooms.
2) clean your mushroom caps by removing the stems and dark gills from under the caps.
3) place your mushrooms into the bag, seal up and gently massage your marinade into the mushrooms, then place in the refrigerator for a minimum of an hour, but longer is better, as it will yield a richer flavor.
4) preheat either an out door grill, or an indoor grill pan or skillet.
5) remove your mushrooms from the bag, laying them down on some paper towel, and gently dabbing them dry. Sprinkle with kosher salt.
6) pour the liquid into a small bowl and use to baste the mushrooms as they are cooking.
7) Grill or cook the mushrooms 4-5 minutes on each side, basting them as you turn them.

Serve as a side, or on some great rolls as a sandwich, or even cut into slices and serve over a bed of Arugula or baby spinach. The possibilities are endless, but the taste is awesome!

Michelle Day

Michelle Day has been cooking and baking since she was old enough to hold a whisk. Michelle is an expert cook and her passion for cooking and entertaining has never wavered. At the age of 10 Michelle’s Family started a bakery in Simsbury CT, where Michelle got her first taste of running a food service business. In 1994 Michelle moved to New York City, where, she found her true passion in baking. In 2001 she started “The Catering Divas” Catering business. Serving the Upper East Side, she catered numerous small dinner and cocktail parties. Her passion and attention to detail won her the attention of some of New York’s Elite. Back at home in Connecticut, Michelle is a well known culinary instructor and her cake decorating skills jump-started a side business — Devine Cake Designs — where clients clamor for her inspired and beautifully artistic designs. After 15 years in the culinary industry, Michelle’s love of cooking, baking and children, has lead to her to her newest career, offering personalized family cooking classes and creating a TV show, digital broadcasts and Cook Books like no other. Kids and a Cook is all about healthy, fun, and easy meals for kids and their families. Michelle credits her parents with her success and her love of food, helping to create so many memories being in the kitchen with them as a child. Her goal is to have a show to help viewers create the same memories with their families. A show for the kids, and by the kids, with the “cook” there as guidance. Michelle’s featured co-host is an energetic, precocious 9-year-old named Elisabeth. Although a finicky eater, Elisabeth still loves to cook in the kitchen and learn about ingredients and how to mix them to make tasty dishes. Come join us — as you and Elisabeth learn easy recipes and explore culinary adventures. Michelle Day is available for lectures and cooking demonstrations. Please contact us through this website.