Cremini mushrooms stuffed with cheese

O, it’s hard to write something interesting about cremini mushrooms! Cremini mushrooms are the younger sisters of Portobello mushroom and similar to them they are a rich source of selenium, vitamin B12, and copper and are nearly calorie-free. These humble mushrooms do not have a very pronounced own taste but they are great when paired with lots of butter, cheese or cream. I do not eat cremini mushrooms quite often but at the beginning of summer I tried them in a small restaurant. They were prepared stuffed with blue and yellow cheese and since then I’ve prepared them at least five times at home. You can use whatever cheese you have on hand, but blue cheese is the best option according to me. 

Preparation of stuffed cremini mushrooms requires little time and the results is a delicious appetizer which is great for parties.

Waldorf Salad

Think about the times before the diets. Nothing is forbidden. You don't feel guilty - neither while eating or on the other day. Think about the wealthy people in Manhattan in the late 19th century. Silky dresses, pearls, cigars, smell of money. Where are they often in the evenings? In Waldorf-Astoria - place where all the prominent people met, place of beautiful ladies and men who rule the world.

It was the year of 1893. Oscar Tschirky, the maître d’hôtel of the famous Waldorf Astoria, created a salad, which had the fate to survive during the centuries. There were only apples, celery and mayonnaise. During the next years roasted walnuts were added. According to the present menu of Waldorf Astoria, the Waldorf Salad is "Green and Red Apples with Celery Root, tossed in a Creamy Lemon Dressing. Served with Toasted Walnuts". No chicken, no cheese, no yogurt to make the dressing lighter. Here is the original recipe:

Vichyssoise (Leek and potato soup)

Vichyssoise is a thick soup, prepared from the white parts of leek, potatoes and heavy cream. If you call it a French soup, it will be a mistake, although you have to twist your tongue in a really French manner to pronounce its name. The soup was created in the kitchen of Ritz-Carlton in New York in the beginning of the 20-th century. By a french cook. But still american creation.
Originally is was intended to be served cold in the hot summer days in order to provide some relief from the heat, but it is very tasty and warming served hot. 
The most refined member of the onion family provides the soup with delicate sweetness.
Creamy and velvety in texture, vichyssoise has a tender and delicate taste, so you can enjoy it even for lunch in a busy day without worrying about your breath. You can play with the amounts of heavy cream you add and you can substitute apples for potatoes if you want to make it lighter and fruitier.

The flavour of the soup is even better the next day, so you can prepare it a day or two in advance and store it in the fridge.