For one Fort Leonard Wood Soldier, cooking is not just a necessity, but a way of being creative and sharing with his friends and family.
April’s Foodie of the Fort is Staff Sgt. Jonathan Crabtree.
The Soldier started out cooking with his father and has a flair for cooking Italian dishes. He loved expressing himself through food so much, that he even took some culinary classes.
Here is Crabtree’s Foodie of the Fort interview:
Q. There is no doubt you have a love for cooking, do you consider yourself a foodie? How so?
A. Yes, I consider myself a foodie. I’m always striving to find new techniques and recipes to improve my skills. I even went to Hickey College for Culinary Arts to improve my abilities in the kitchen.
Q. What is your specialty dish? Why did you choose it?
A. My favorite dish would have to be spaghetti, because there are many different ways to prepare it, depending on who will be eating it. I’m constantly getting into the ‘my spaghetti is better’ argument with others. I enjoy experimenting with it and trying to find what would make it taste more bold and unique.
Q. Do people call on you when it’s time to cook? Why do you think they do?
A. Yes, I just cooked a steak birthday dinner for a friend in my unit two days ago and cooked for a friend’s family three days before that.
Q. How did you acquire your love of cooking?
A. I’d have to say that I acquired my love for cooking from my father. It started out with him teaching me, then it went to me trying to cook better than him.
Q. Why do you like to share food with people?
A. I find it’s a good way to share commonalities with others and I usually learn a trick or two in return.
Q. What is your favorite recipe to share with friends and family?
A. My favorite recipe to make is mushroom duxelles on buschetta.
Mushroom Duxelles on Bruschetta
1 loaf Bruschetta sliced 1/2 inch pieces
4 cups (8 ounces) Cremini mushrooms
4 cups (8 ounces) Shiitake mushroom caps
12 ounces salted butter
1 teaspoon powdered garlic
1 teaspoon dried oregano
3 cloves garlic (minced)
2 tablespoons fresh parsley (finely chopped)
2 teaspoons fresh thyme (finely chopped)
3 tablespoons whipping cream
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1. Prep broiler and lightly toast Bruschetta on both sides.
2. Mix 11 ounces butter with powdered garlic and oregano.
3. Mince the mushrooms and garlic. Finely chop the parsley and thyme.
4. Heat (high) a nonstick pan and remaining butter. Add the mushrooms and garlic and sauté the ingredients until most of the liquid is gone. then add the parsley, thyme, and remaining ingredients to the pan and cook for a couple minutes stirring occasionally.
5. Remove from heat and transfer to a bowl to stop cooking. Spread seasoned butter on bread slices and place about a tablespoon of the mushrooms on each piece.
6. Serve immediately
(Editor’s note: To nominate a Fort Leonard Wood-connected individual for Foodie of the Fort, email your nominee and why you chose them to email@example.com. Foodies of the Fort are announced on the second Thursday of each month. GUIDON volunteer Amanda Sullivan contributed to this article.)