One of my favourite food blogs is Smitten Kitchen.  The food pictures are amazing and I’ve yet to make a recipe I didn’t enjoy.

J and I cook nearly every night, but often the weeknight recipes aren’t that exciting.  However, on Tuesday we had mushrooms and rhubarb that needed to be used, so I turned to the interweb for inspiration.

Both of these recipes are available in full on Smitten Kitchen.

For our main course we enjoyed Mushroom Bourguignon.  This recipe is vegetarian unless you use beef stock like we did!  I also added celery in with the carrot and onion – I think it added nice texture and it’s pretty hard to go wrong with onion, carrot and celery – I believe that’s considered the holy trinity in some parts!  If you like mushrooms give this a try – I promise you won’t miss the meat!

Our decedant dessert was Rhubarb Cobbler.  This was phenomenal.  I actually halved the “cobbler” dough and I found that was plenty.  We got two nights dessert out of this one, but we might be gluttons

I have never made cobbler before – we’re more used to crumbles in my familiy.   I was very impressed with the dense yet moist texture of the “biscuits” that cover the rhubarb.  The dough comes together so quickly and easily if you have a food processor.  The rhubarb is cooked with plenty of sugar to counteract the tartness.  Served with a scoop of vanilla bean icecream this was a delight to my tastebuds.  It was quite a treat and I will definitely make again, maybe with different fruit.