October is a big deal around our house. Lots of goings-on. Michael and I started dating in October and were married in October. Our cat Bella was also born in October. She just turned 14. (We adopted her out of wedlock).
Michael was working with my roommate and best friend Erin at (the now closed) Charley’s Eating & Drinking Saloon on Newbury Street in the Fall of 1999. Erin introduced us at
(the now closed) Crossroads Irish Pub on Beacon Street. Our first date happened soon after on a Tuesday night at (the now closed) Big City in Alston. The evening included easy conversation, Hollywood Hero sandwiches and many vodka tonics. It ended with a stroll to the Coolidge Corner T-stop on the Green Line.
We’ve been together ever since. (Worth noting, we have been to other bars and restaurants that remain open.)
Four years later we ate carrot cake with cream cheese frosting and danced to David Gray at our wedding.
I don’t know how I got so lucky, but we always say we’ve got a good thing and I thank my lucky stars for him every day. And I thank Erin for knowing I would love him as much as I do.
To celebrate our 10th anniversary we made Hollywood Heroes and I recreated our wedding cake.
Hollywood Hero Sandwiches
Basil-pesto brushed baguette topped with crispy fried goat cheese, tomatoes, balsamic grilled Portobello mushrooms and arugula.
4 tbsp Olive Oil
1/4 cup Balsamic Vinegar
2 extra-large egg whites, beaten
1/2 cup Panko breadcrumbs
1/2 cup Pesto
1 (4-oz) log, plain goat cheese
6 small to medium Portobello mushroom caps
1/2 cup arugula
Portion the goat cheese into 6 even slices. Dip each slice into the beaten egg whites, then the bread crumbs. Heat 2 tbsp oil and in a sauté pan over medium heat. Cook the goat cheese slices on each side until browned, but not melted.
Prepare your grill to medium-high heat. Alternatively, you could use an indoor grill pan.
Combine balsamic vinegar and 2 tbsp olive oil in a large bowl. Add mushrooms and toss gently to coat. Remove mushrooms from vinegar mixture and discard vinegar mixture.
Grill mushrooms until tender. Remove from grill; cool slightly.
Slice bread in half horizontally, drizzle lightly with olive oil and grill to toast.
Brush each baguette slice with pesto and layer with mushrooms, tomato slices, goat cheese and top with arugula.
Serve with your favorite potato chips.
I went with a Smitten Kitchen recipe for the cake (skipping the optional walnuts and raisins) and decorated it with pale green roses.
It was absolutely delicious.