February 2014 Archives

Tangerine- In Memorium

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In St. Louis there was an awesome restaurant/bar called Tangerine. It featured a giant inflatable figure of Munch's "The Scream" floating over your head, projections of strange movies and things, and the most deliciously bad for you thing: Chicken Fried Portobello Mushrooms with mashed potatoes, peas, and cream gravy. That plus a cocktail? Yum, yum, yum. Tangerine closed a few years back (check out this very interesting story about that), so even if we got to St. Louis we couldn't revisit it. But luckily other folks on the internet loved this decadent dinner as much as us. 

Tangerine Chicken Fried Portobello Mushrooms with Mashed Potatoes and Gravy

Posted by Tiffany at recipegoldmine.com on 1/29/2002, 9:36 am 

Source: Recipe courtesy Tangerine, St. Louis, Missouri

4 portobello mushrooms
1/4 cup milk
4 eggs, beaten
Salt and pepper
1 cup flour
1 cup coarsely ground bread crumbs
1 tablespoon thyme
1/2 pound melted butter
Mashed Potatoes, recipe follows
Cream Gravy, recipe follows

Stem and brush off surface debris from mushrooms. Whisk milk and eggs until incorporated. Add salt and pepper. Mix flour, bread crumbs, thyme, and additional salt and pepper. 

Heat butter in skillet. Dredge mushroom in egg wash, then in crumb mixture. Fry mushroom until golden brown on both sides. Serve with Mashed Potatoes and Gravy and peas. 

Mashed Potatoes:
5 baking potatoes like russets, unpeeled
1/4 pound butter
1/4 cup heavy cream
Salt and pepper 

Boil potatoes until fork tender. Drain well. Add remaining ingredients and mash well. 

Cream Gravy:
2 tablespoons butter
2 tablespoons flour
2 cups heavy cream
Salt and pepper 

Make the roux by melting butter in a saucepan. Add flour and stir until incorporated. Add heavy cream and stir well until simmering. Remove from heat and season with salt and pepper. 


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Every weekend, we dedicate one night to homemade pizza and watch a movie as a family.  We make the pizza crust in our bread maker, and then it is easy enough to roll it out and top it. We used to be challenged by the altitude to get the crust right, it was never crispy enough. But Eric's figured out that leaving the dough a bit wetter than the recipe calls for, using a pizza stone, and putting the pizza on non-stick pan lining paper makes the crust work just fine. The real challenge is coming up with different toppings.  

Here are some of our favorite pizzas:

*Taco pizza- top with refried black beans, salsa, cheese, and then after it is baked add lettuce and tomatoes. 
*Bacon, Asparagus, and Goat Cheese Pizza- this one calls for a few changes to make it vegetarian. One, obviously you can't use bacon. However, bacon is just equal parts fat+salt+smoke and you can recreate that by adding vegetarian Worcestershire sauce and a little bit of liquid smoke. This recipe calls for a lot of cheese (which could be cut down easily) but adds all of the fat you need. 
*Blue Cheese, Onion, and Sage Pizza- saute the onions, dump them on the pizza with blue cheese and sage (preferably fresh)
*Truffled Taleggio and Mushroom Pizza- saute the mushrooms first so they have more flavor.
*Roasted vegetable and goat cheese- chop up veggies small, roast them in olive oil, put them on a pizza with goat cheese

We are always on the hunt for new pizzas to enter the rotation. I think we might give this one: pizza with crispy kale, butternut squash, bacon, and mozzarella a try next. 

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