Are we all though talking about the inauguration? I hope not. I'm still basking in my post-inauguration glow.
I watched the ceremony on a movie screen in an auditorium at the university where I work. I had considered taking the day off but in the end I was glad I didn't because it was such a great feeling to be watching with other people who were as excited as I was.
There were enormous cheers when Barack Obama arrived to be sworn in --and a collective "Aaaawwwww" as his daughters arrived. Right after 12:00 pm CNN ran a banner on the bottom of the screen saying that even though he had not yet taken the oath of office Barack Obama had officially become president at 12:00 p.m.; the room erupted in clapping and cheering. And then more clapping and cheering after the oath of office and the inaugural address.
I think the line that received the greatest applause was, "We will restore science to its rightful place, and wield technology's wonders to raise health care's quality and lower its cost." At a school of public health that had particular resonance.
I'm suffused with hopeful feelings about the future and left with a feeling that the country has been handed to the next generation and we're moving ahead.
And what does all this have to do with crostini? Nothing.Nothing at all. Except maybe that even in moments of great excitement and hopefulness, we still must eat. Although as distracted as I've been by the events of the last week there's been very little cooking going on but I did manage to make these.
Mint as an ingredient in savory foods is something I've only discovered in the last few years. While mint as a flavor in sweet ingredients is not particularly appealing to me, mint in savory foods has become a great favorite. Combined with the lemon it's particularly bright and snappy.
Crostini of Creamy Mushrooms with Lemon and Mint
Adapted from It's About Time; makes 12 crostini
1 egg yolk
2 tablespoons water
Juice from 1/2 a lemon
1 teaspoon mint, minced
1/2 teaspoon flat leaf parsley, minced
1 heaping tablespoon flour
6 tablespoons olive oil, divided
1 teaspoon butter
2 cups thinly sliced button mushrooms
Salt & pepper
12 slices day old Italian bread about 3/4 inch thick
1/4 cup grated Parmigiano-Reggiano cheese
1. Preheat oven to 450 degrees
2. Lightly beat egg yolk and water together. Add the lemon juice, mint, parsley, and flour, and whisk until smooth.
3. Heat 2 tablespoons of oil and butter over high heat. Add the mushrooms and saute for 1 minute. Season with salt and pepper and continue to cook until the mushrooms release their liquid, about 3 minutes. Remove from the heat and let them cool slightly.
4. Arrange the bread slices on a baking sheet, drizzle with the remaining oil, and toast in the oven until golden brown on both sides.
5. Pour the egg mixture over the slightly cooled mushrooms. Cook over very low heat, stirring constantly until the mixture becomes creamy and thickened, about two minutes. Taste and adjust seasoning.
6. Remove the bread from the oven and spoon the mushroom mixture onto it. Garnish with a grating of Parmigiano-Regianno and serve.