Portobello pizzas

This week, one of the dinners Rachel picked out was from one of our Suzie Fishbein cookbooks. These cookbooks have really pretty pictures, and are good for brainstorming. Some people claim the recipes don't always work, but I say that's subjective and depends on how you define work.

What is not subjective, though, is Suzie's copyright section on the inside cover, which contains some particularly strong language about reproducing the recipes, even if not for profit. Judging by the picture of Suzie I found on the internet, she doesn't seem like the sort of woman who would take me to court over a blog posting, but I'll try to keep things extra vague to keep Rachel happy.

So here goes: roast portobello mushrooms with onions and cheese on top. It doesn't really matter what kind of cheese you use. It doesn't really matter if you choose to add sauce or whatever. It doesn't even really matter how you cook it. It's just a portobello mushroom with toppings. Go wild!

Since portobellos are delicious, so was this dish. But they are also very watery, as was this dish. All of this can be confirmed by reading the reviews of various internet recipes for portobello pizza.

We also sliced two yams really thin (side note: information on the internet related to the difference between yams and sweet potatoes is very confusing), and baked them with olive oil, sugar, cinnamon, cloves, cardamom and salt. The second batch burned a little, but they were crispy and good.