Friday, November 29, 2013

Grunge Cookbook's Screaming Broccoli Tree Salad


When I was but a wee child, I absolutely despised broccoli. I tried everything to make it taste better.... holding my nose , smothering it in Cheez Whiz (fricken' Cheez Whiz), and cutting it up into tiny pieces and hiding it in the rest of my food.  But nothing helped.

Broccoli Pomegranate Christmas Tree Salad

broccoli tree-2873

This might be the year I was too busy to get to making palmiers but I have finally made an eatable Christmas tree!

Wednesday, November 27, 2013

Xanaland's 1st Annual Turkey Shaped Jello Mold Contest by Danielle Spencer


These days, having a great story about your drunk uncle at Thanksgiving is not enough, you must have a turkey jello mold! 
Here are the best of for 2013, a collection we put together by Danielle, some have descriptions, some don't but all are hysterical and had lots of hard work put into them!  

Wednesday, November 20, 2013

Good Gravy, Thanksgiving Is On Its Way

The holidays are almost upon us, which means annual feasts are on the horizon as well -- and what’s a proper feast without gravy for your roasted bits and pieces?  For those who choose to create gravy goodness from something *other* than turkey drippings, here’s a scrumptious mushroom gravy that’s sure to please, courtesy of Puget Consumers Co-op (PCC) FoodWorks class. 

Elegant Mushroom Gravy                   

2 T. olive oil or butter

2 large shallots, minced (2/3 cup)

¾ lb. white or brown crimini mushrooms, sliced very thin

¼ lb. fresh shitake or chanterelle mushrooms, sliced very thin

1 ½ - 2 ½  T. arrowroot powder

2 ½ - 3  cups warm vegetable stock

5 or 6 or 7 or 8  T. white wine, or Ame (a non-alcoholic substitute)

¼  t. fresh or dried thyme

¼  t. dried parsley

Salt and pepper to taste


Heat oil or butter in a 1½ quart pan.  Add shallots and mushrooms and cook until soft.  Do not brown them.

Dissolve the arrowroot in 2 ½ cups of the warm stock and whisk well, scraping the bottom and corners of the bowl.

Add the arrowroot/stock mixture to mushroom mixture and stir well.  Add wine and seasonings and bring up to a boil slowly, stirring constantly.  Cook a couple of minutes until thickened.  Add more stock if too thick.  Season to taste.

If using chanterelle mushrooms, be sure to buy regular ones instead of Jerry chanterelle mushrooms or you will end up with Rooster gravy.

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You can also find an updated version of this recipe and get nutritional information here:  



Happy Feast-ivus!

Monday, November 4, 2013

Still Crazy After All These Years! Grunge Cookbook's Fabulous Fruitcake!



My mom, your mom, the lady staring at you on the bus wearing a pink tutu and walking an invisible dog, or maybe it's that annoying Facebook friend who just wont stay out of your business! 
In any case, 'tis the season for fruitcake!