Retrospectacle: Random Things From Burp! 2010

Seems that, around this time of the year, people get obsessed with lists. Even those not usually prone to organization start creating them.

There are best lists ... and worst lists... to do lists... and lists of new year's resolutions.
There are awesome lists... mediocre lists... and some pretty bad lists...
And then there are the lists written by our friend Sonja, which are bound to make you laugh. Or at least smirk a little bit. 

The truth is, we were feeling the pressure to make up a little list of our own to bid farewell to the year 2010.  And so, here it is.  It's wacky. And random.  But, it pretty much sums things up.

Random Things From Burp! 2010

Coolest Celebration: Grandma's 90th Birthday - Freckled Mocha Cake with Bailey's Filling

Best Remake:  Comet Cafe's Corned Beef Breakfast Burrito "The Stendler"

Most popular post in our 2010 Summer Herb Series:  Dill (written by Amy from Very Culinary)

Most interesting burger of the year:  Teriyaki Chicken Burgers with Macadamia Nut Butter

Craziest Recipe Concept: Chocolate Banana Peanut Butter Bacon Panini

Best New Ice Cream Recipe:  Malted Milk Ice Cream

Most Popular Post From our Summer Canning Adventures:  Candied Jalapeno Peppers

Recipe Most Likely to Make Us Fat: Pork Belly with Cracklings

And now... here's to a Very Happy 2011!

As we raise our glasses of champagne to ring in the New Year -- bellies full, and hearts overflowing with the emotion of starting anew -- we want you to know that we'll be thinking of you!  

Our year has been made more complete thanks to each one of you... your smiles, your well wishes, your laughter, your comments, and your emails made each and every day of 2010 truly special.  And, as we wrap up our year, we shall look forward with anticipation to 2011 -- and another great year of inspiration, celebration, and great eating.

©BURP! Where Food Happens
Want more? Read Lo's latest ruminations at FOODCrush, her Milwaukee Magazine blog.

Roasted Porcini Chicken: They Call Me Mimi

Lo: How about Porcini chicken for dinner tonight?
Peef: You want to make a Puccini chicken?
Lo: NO -- PORCINI chicken.
Peef: Oh, ok. Can we call the chicken Mimi?
Lo: What?! Um... no.  Besides, I don't like to name my food, remember?
Peef: Oh, yeah.

(After some time)

Peef: Is it ok if I call her Mimi?
Lo: Do what you must, just keep it to yourself.
Peef (Out loud): Come here, little Mimi, let me get my hands under your skin.
Lo (now disgusted): PEEF! Enough!

This scenerio may or may not have actually taken place in the Burp! kitchen.  Nonetheless, we like the idea of a little opera singing chicken named Mimi.

For those completely lacking in knowlege of opera trivia, Puccini (a pretty famous opera composer) just happened to have a little opera by the name of La Boheme.  It wasn't exactly about a chicken. But, well, you'll forgive us for our imagination, won't you?

The fact is, there is a character in La Boheme whose name is Mimi... well, Lucia, but people call her Mimi. And Mimi is just lovely (much like this chicken recipe).

If you're in the mood for a bit of culture while we're cooking, here's a snippet of the wonderful and talented Maria Callas singing Mi Chiamano Mimi.

 Italian not so good?
Well,  that's not a problem. The gist is that Mimi just met her neighbor, Rodolfo, who happens to be a writer. They are attracted to each other and she sings him this aria which mentions something about living alone and making these beautiful fake roses.  They don't smell pretty, but she likes them, and she adores April kisses and, conveniently, she also likes poetry. By the end of her aria, Mimi & Rodolfo end up being quite enamored of one another.

And that's your music lesson for the day. And it serves a dual purpose because you can totally picture Peef as Rodolfo -- thinking his chicken named Mimi is pretty innocent and cute, right?

The fact is, we love a good roasted chicken. This one happens to be full of flavor -- thanks to the simple magic of something called "porcini dust," which just happens to be dried porcini mushrooms ground into a fine powder with a coffee grinder.

The porcini powder is mixed with fresh garlic, white wine, salt, and a bit of olive oil, and then spread between the skin and the meat of the chicken. 

Earthy and garlicky, this chicken is completely & amazingly delicious.  And, although it makes wonderful use of the rich, deep flavor of porcini mushrooms, it does so judiciously, so it won't completely break the bank.

The recipe gets even better when you choose to cook the chicken in the same pan with halved new potatoes and quartered turnips.  The vegetables caramelize nicely and they absorb plenty of the earthy flavor from the porcini mushrooms, along with that deliciously savory chicken flavor.

Perfect for company.  Just pair with a green salad and a bit of crusty bread.

Porcini Roasted Chicken


©BURP! Where Food Happens
Want more? Read Lo's latest ruminations at FOODCrush, her Milwaukee Magazine blog.