Oops!!!!

For years people would tell me I had the best restaurant in downtown Houston. I would gladly take the compliment and a little voice would remind me "You have the only restaurant in downtown" Well it was not the only but certainly the only white table cloth one.

Today a few (encouraging type) people say Clive is a great chef....I take the compliment and that same little voice comes on and says 'your an good chef" and I would agree with that. I can cook and I can make food look and taste good but I am not world class Having dined in some of the greatest restaurants in the world I can make that statement. Yet I can produce under pressure, I can multitask, I can get whip up a 3 course meal in a couple of hours including the shopping(thats fun) ..........but after last night I am wondering if I even get the "Good" infront of chef.

I went to visit a couple of friends. After a while and not having eaten much dinner I decided to make a bag of microwave popcorn. I followed normal microwave popcorn instructions instructions and went back into the living room while the microwave did its thing.

All of a sudden (6 minutes later) the room started filling up with smoke. The smoke was more toxic smelling than the smoke I remembered when my restaurant caught fire in 1994.While I was gossiping in the living room the corns popped to a crisp black.I had pressed an extra 0 and the microwave was set for 40 minutes not 4. Certainly an OOPS! moment and perhaps proof that I am not a great chef and have a touch of ADD.

Today's recipe its a great salad to enhance a steak dinner

ROAST MUSHROOMS WITH BALSAMIC VINAIGRETTE

1/2 c Light Olive Oil
8 ounces assorted mushrooms
4 cloves Garlic (quartered)
1 Tbsp Fresh Thyme
3 6" sprig of Rosemary
1 tsp Whole Black Peppercorns

8 Medium Shallots (peeled)
½ c Balsamic Vinegar
1 Tbsp Sugar

In a glass or ceramic dish, combine the olive oil , garlic, coarsely chopped thyme, chopped rosemary cracked peppercorns and mushrooms

Add to the oil: the shallots, balsamic vinegar, sugar, salt, ½ teaspoon pepper and the rosemary sprig.
Cover with foil and bake for about 30 minutes or until the shallots and mushrooms are tender.
Remove and Pour the contents of the baking dish through a strainer set over a small saucepan.
Return the shallots and mushrooms to the baking dish. Season the dressing in the saucepan with table salt and pepper. .

To serve, mix the spinach with warmed dressing. And mushrooms and shallots scatter the roasted shallots. Can be served with goat cheese