It’s always interesting to find out what someone who cooks a lot is fond of cooking most. And Ree shares her list with us today along with her recipe for mushroom and swiss sliders with spicy fry sauce. Since we believe in the spirit of good will and community here at Amuse Bouche we will do our part and share what we feel is the best method for eating aforementioned itty-bitty-burgers-of-awesome: Bury face in plate. Inhale. Nom, nom, nom. (Repeat as desired.).
What I Love to Cook
I love to eat; I think I’ve established that!
I also love to cook.
Now, part of my love for cooking has to do with the fact that I know I’ll soon be eating whatever it is that I’m cooking.
But sometimes, I love cooking for the fun of it—just for the creative activity. Some people craft…some people paint.
I cook.
Here are the things I love to whip up—the things that I find fun to make:
Brandy Snaps. Bake a flat, crispy cookie. While it’s still warm, wrap it around a cylinder. Slide it off. Fill it with cream. I love making these.
Cinnamon Rolls. I could make them in my sleep, they’re such a cinch. They’re gooey and messy and fun to roll up and slice. And I love pouring on the icing the second they’re removed from the oven; the icing bubbles as it oozes against the side of the pan.
Sliders. I’m obsessed, I think because they’re so adorable. Sliders are fun! Oh, and they’re little…so you can eat a bunch of them.
Mushroom and Swiss Sliders with Spicy Fry Sauce
Ingredients
- ⅓ cups Mayonnaise
- 2 Tablespoons Ketchup
- 1 teaspoon Cayenne Pepper (less If You’re Sensitive To Spice!)
- 4 Tablespoons Butter
- ½ whole Medium Onion, Finely Diced
- 8 ounces, weight White Mushrooms, Chopped Finely
- ½ cups White Or Red Wine (optional)
- 4 dashes Worcestershire Sauce
- Kosher Salt And Freshly Ground Black Pepper
- 2 pounds Ground Beef
- 4 Tablespoons Heavy Whipping Cream
- 4 dashes Worcestershire Sauce
- 1 teaspoon Kosher Salt
- Freshly Ground Black Pepper
- 4 slices Swiss Cheese, Cut Into Four Squares
- 8 whole Dinner (or Slider) Rolls, Split
Preparation Instructions
In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.)
Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.
Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.
Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately with fried onion strings.
Pizza! My crust doesn’t have to be kneaded, which means I can focus on figuring out the toppings I want to use. Pizza is an adventure!
Doughnuts. Why must doughnuts be so caloric? It isn’t fair. They’re just so fun to make.
And Jelly. I love, love, love making jelly. It’s so simple, so sweet, and so rewarding.
Making jelly makes me feel like a pioneer woman.
And ice cream. I love making ice cream. I love making the custard, combining it with the other ingredients, pouring the mixture into the canister, pouring the rock salt over the surrounding ice.
It’s a beautiful thing.
And now, if you’ll excuse me…I’m going to duck out of here before I decide to count how many items on this list are sweets.
I don’t want to know!
What a fabulous dish. This looks hearty, spicy and delicious.I hope you are having a great day.
Those sliders look so yummy, gonna make those.
Those brandy cookies are a snap to make
seriously, fun AND so yummy. I have never rec’d more comments on a cookie…though everyone has their *own* name for them.
Oh geez. The queen of self promotion strikes again. I’m sure the Ree-bots who buy her “poor lil’ ol’ ranch wife” schtick will love this, but I’ve just crossed this magazine off my list. I love to cook, I love trying new recipes and making them my own…but I don’t need Ann Marie Drummond, hardly a pioneer at anything, shoving another stick of butter at me. I’ll pass.
Hi, Leah,
I author Amuse Bouche for Where Women Cook, but our Editor-in-Cheif, Jo Packham, would like to answer you personally.
Leah:
Thank you for taking the time to write your comments - I do appreciate hearing from everyone.
It is true that, regardless of how hard we try, we will not please everyone all of the time with those featured on the pages of our new magazine, however, I must say that I am honored to feature each and every woman who graces our pages and our cover. Personally, for me, Ree Drummond is an inspiration and I am both humbled and privileged that she is such an important part of our premier issue.
I do hope that you will take a minute to read about the other women featured in WHERE WOMEN COOK - I am certain that you will find someone by whom you will be inspired.
My best always
Jo Packham
Editor in Chief
Test
I have been a follower of the Pioneer Woman’s blog for several years and absolutely LOVE her. She is such a bright spot in my day when I read her blog (extra special when Charlie the basset hound appears). She is such a great writer, mother, cook… I’m enjoying watching her grow and wish her the best. I ordered the premier issue, looking forward to getting it. I’m a rubber stamper for 15 plus years and have been a subscriber of Stampington Rubber Stamper magazine in the past.Wow, great magazine. So to get to check out the new Where Women Cook. It’s exciting!!!!
Ree’s website brought me here and I am super excited. I love nothing more than peeking at peoples kitchens, throw some food in there and it couldn’t be more perfect.
Having trouble finding on Borders website… might be too early. I get a discount, can you say cheap.
Congratulations… looks like hit!
First off I can’t even believe the chocolate sheet cake didn’t make her list because dang man, it has to be my favorite of all her recipes!Find the recipe and make it I promise you’ll be amazed:)
Second I am so impressed with how Jo Packham took the time to respectfully and personally address the some what negative comment regarding Ree Drummand.
Third you have now sold me on your magazine and I will be subscribing as soon as I can.
Blessings to you.
Hello- I just found this very attractive spot via Ree’s site. I live in NYC and hope to hurry up and get over to Chelsea Market. CAn’t wait to have more time to read through. Congratulations on your new magazine.
I am with Leah. There are many food bloggers who have talent. Ree Drummond is not one of them. Her only talent is marketing herself, which she has done remarkably well. I cannot believe the mindless mass who seek to emulate her.
Loved reading the recipe for sliders. I wonder if a lovely duxelle made with green onions and mushrooms would add some elegance to this casual fare? Not that I would care, mind you, if the juices dripped down my face as I devoured one or two of these!
I am unable to see the photos in the Ree Drummond post. Please tell me where the pictures are stored (website) so that I can unblock that site. Thank-you!