Drunken Mushroom Pizza

I've said it before, pizza at the cottage is always a good idea. As per usual, when you start cooking dinner at 8 pm, intending to use the BBQ, the propane runs out. Not to worry though, the small cabin  oven reaches 500 degrees Fahrenheit surprisingly quick, and at least it wasn't a sweltering hot day. 

Last year at this time there was still ice on the lake and snow on the ground. This weekend, we suntanned, Dave bathed in the lake and we put in the water at the cottage two weeks before May Long = success. It was such a bright and beautiful day for walking. No bugs yet, warm sun, but not sweltering. The dogs were in their element. We found a wonderful surprise on the shady floor of the pine forrest, almost a hundred prairie crocuses! Helllo.... Manitoba's floral emblem. 

Back to the pizza. I first tasted "drunken mushrooms" at Pizzeria Gusto. I make no claim that this  recipe is a good stand-in for a visit to Gusto's patio for the classic Sophia with a class of Santa Margherita. However, drunken mushrooms are easy to make and up the gourmet factor of pizza so long as you have at least one good cheese on hand.

Leek and Gruyere Tarts

Having enjoyed a couple of 20 degree days I think we can start cautiously proclaiming that spring has arrived. Today on my morning walk with Steeler I didn't just see geese passing over head, but three white swans. The potluck gals will recall seeing two swans on the Rennie River last October, how amazing that they're already heading back for the summer! Pretty magical way to start a Tuesday. 

Leeks scream spring. Huge shocker: puff pastry, onion and cheese for dinner was a winner. This made an insanely quick and easy week night dinner. Likely considered a brunch or lunch recipe by most however as soon as the snow melts I don't mind having a smaller dinner so long as my glass of wine isn't downsized accordingly.  This rich tart should've been accompanied by a salad, but that wasn't in the cards given what we had in the fridge. I didn't make the puff pastry from scratch. When it comes already rolled out in parchment from Safeway or Sobey's freezer section, why bother. 

Austrian Goulash

I am often inspired in the kitchen by places we've been and specific memories of travel. Our honeymoon was an absolute gold mine of culinary experiences (Italy, Austria, Germany and France). Although we loved each and every spot visited, Dave and I felt most comfortable in Salzburg, Austria. Salzburg made us want to quit our jobs, and move, a la House Hunters International.

I wasn't a stranger to the Austrian and German dishes we ate on our honeymoon. Dave's family all hail from Germany so over the years I've tried many of the classic dishes (rouladen, schnitzel, red cabbage). However, I think Austria was the first time both of us ever tasted Goulash. Dave probably ordered it mostly for the novelty factor. Where else do you get to look a server in the eye and order goulash. I'm not sure what you think of when you hear the word "goulash", but the Austrian version, likely borrowed from Hungary, was a thick stew like dish, heavy on paprika and sweet onion flavour. After trying it in Austria and loving it, we also found it on a menu in Munich and couldn't resist.

On our honeymoon, we would too often eat breakfast, first lunch, second lunch, first dinner and sometimes second dinner. The picture above of the massive platters of goulash with spaetzle was a second dinner - perhaps the reason you can see some sweat on Dave's brow. I think the key to getting this one right at home is to find good hungarian sweet paprika and to caramelize the onions.