Whenever I want to treat my meat loving friends or family, I turn to beef tenderloin or a standing beef rib roast. I usually serve it with both a red wine mushroom sauce and a horseradish sauce, giving everyone a choice. This time I thought I'd combine the two for a wonderful side. —inpatskitchen
4 mushroom toasts
For the horseradish butter and dried porcini mushrooms
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!