Wednesday, November 22, 2006

Stuffed tomato

Thanksgiving is just a day away now and my cooking is in full swing. I started early this year because Richard is going out of town without me and we thought it would be fun if I packed part of his Thanksgiving meal.

The stuffed tomato is just one of three things I'm sending him off with. This stuffing is my absolute favorite and I rarely take the time to prepare it. It's brown rice, shitake mushrooms (some dried and some fresh), portabella mushrooms, onion and garlic.

I've been thinking I should add some wine to the recipe to give the flavor more depth. However, I'm a complete novice when it comes to cooking with wine.

Would it work here? Any advice?



Anonymous said...

I have no advice for you in the wine department -- I don't cook with wine either. Sorry!

The food from your family veg night looks delish! And kudos to your apple crisp, too -- one of my all-time favorite desserts. :)

Danielle said...

I almost never cook with alcohol, but you could try adding some wine to the water in which you cook the rice.

Anonymous said...

In my opinion, a splash of wine never hurts. I say, try it!!