Mindblown: a blog about philosophy.

3 tablespoons olive oil6 skinless chicken thighs2 cloves garlic, crushed1 tablespoon Italian seasoning3 medium tomatoes, sliced4 portobello mushrooms, sliced1 pinch salt (optional)1 teaspoon freshly ground black pepper1 sweet onion, chopped1/3 cup Burgundy wine1 cup heavy cream1/4 cup shredded Gruyere cheese2 tablespoons cornstarch (optional)

4 cups uncooked wide egg noodles1 1/2 pounds sliced fresh mushrooms3 tablespoons butter1 cup dry red wine1 tablespoon cornstarch1 1/4 cups vegetable broth3 tablespoons tomato paste

1 (9×9 inch) pan cornbread8 slices white bread, lightly toasted2 tablespoons butter1 onion, chopped1/2 pound portobello mushrooms, sliced2 teaspoons granulated garlic2 teaspoons ground black pepper1 egg, beaten1 cup white wine1/2 cup chicken broth

2 (750 milliliter) bottles red wine2 ounces dried orange zest2 ounces cinnamon sticks20 whole cardamom seeds25 whole cloves1 pound blanched almonds1 pound raisins1 pound sugar cubes5 fluid ounces brandy