A little bit of spice goes a long way
We always have mushrooms in our refrigerator. Sometimes we buy too many and this is a great way to use them up before they go bad. Plus making your own marinated mushrooms is way cheaper than buying them from the deli.
- 1 pound button mushrooms
- 1 tsp salt
- 3 cloves mince garlic
- 1/4 to 1/3 cup chopped green onion (about one small)
- 2 tbsp rice vinegar
- 1/4 tsp ground pepper
- 2 tbsp chopped oregano
- 1/2 tbsp chopped thyme
- 1/2 cup dry sherry
- 1/2 cup olive oil
Bring about two quarts of water to a boil. As the water is coming to heat, wash the mushrooms and cut in quarters or halves depending on the size. Drop mushrooms into boiling water and lower heat to a simmer. Cook for five minutes. Drain and cool the mushrooms. In a large bowl mix remaining ingredients together, adding the oil last and whisking to incorporate. Stir in mushrooms. Refrigerate overnight. Serve on an antipasto platter or salad.
Posted in Appetizers, Food, Italian, Recipes, Sides, vegetarian
Tagged cold dishes, condiments, deli-style, marinated, pickle, salad, sides
So good and so hearty
Use wild duck for this if possible. If using farm raised then do not use any butter in the roux and measure the amount of fat to 1/2 cup after browning the breast meat in a small amount of bacon fat. Also do not cut up the breasts until after searing.
- 2 lbs wild duck breasts cut into bite sized pieces
- 1 lb anduoille sausage cut into thin rounds
- 3 ribs celery diced medium
- 1 large onion diced fine
- 2 jalapenos diced fine
- 1 ear of corn kernels removed
- 1 lb okra cut into small rounds
- 2 tbsp roughly chopped garlic
- 2 tbsp fresh oregano
- 1/2 cup butter
- 2/3 cup flour roughly
- 28 oz can whole tomatoes crushed by hand
- 8 cups fresh chicken stock
- 1/2 cup red wine
- Louisiana Hot sauce
In a large stock pot melt butter over medium heat. Brown duck meat then remove meat to a plate. Add enough flour to make a thick paste and then cook rough to dark caramel over very low heat stirring constantly, about 20 minutes. Do not burn flour. Add onion, celery, garlic and jalapeno and stir to coat. Add oregano, sausage and duck along with any juice in the plate. Add wine and mix well, scraping anything stuck to the bottom of pot. Add tomatoes and stir well again to blend. Add okra, corn and stock and bring to a boil. Turn down to a low simmer and cook stirring often until thick and flavors have blended, about 2 hours. The slower the cooking, the creamier and tastier the gumbo. Season with salt, pepper and hot sauce and serve over white rice.
Looks like the fins are still on that one
This is a great way to cook smaller whole fish like trout. Larger fillets can be substituted if desired. Either way serve with polenta in a bowl full of the broth.
Poached Whole Fish with Mushroom Broth
- 2-3 lbs whole fish scaled, gills and fins removed
- 1/2 cup dried porcini mushrooms
- 1/2 cup dried oyster mushrooms
- 2 dried chile de arbols
- 3 cups boiling water
- 1/2 cup dry white wine
- 1 rib celery diced fine
- 3 large green onions white and green parts diced fine and separated
- 8-10 large sage leaves cut into very thin ribbons
Soak mushrooms and chiles in boiling water for 1 hour. Strain broth from solids and discard oyster mushrooms. Finely chop porcini mushrooms and chiles. Rinse fish well and pat dry. Season with salt and pepper. In a pan big enough to hold the fish in one layer heat 2 tbsp butter over medium heat. Saute white part of onion until it begins to brown, then add chiles, reserved mushrooms and celery. Saute until everything begins to brown, then add wine and deglaze pan. Cook until wine reduces by half, then add strained mushroom broth, 3/4 of the sage and 3/4 of the green part of onion and bring to a boil. Turn heat down to a simmer and add fish. Cover partially and cook for 6 minutes. Uncover pan and carefully flip fish over. Continue to poach until fish is done, about 5 minutes more. Remove fish and bring stock to a high boil. reduce by 1/3 then strain solids from broth. Serve fish with broth poured over it and topped with reserved green onion and sage ribbons.
There is a lot going on in that bowl
This is a fantastic light soup that is perfect for lunch, a snack or a first course.
Yes, it is basically what ramen should be.
Chicken and Mushroom Noodle Soup
- 2 chicken breasts deboned, skinned and sliced into thin strips 2″ long
- 2 tsp soy sauce
- 2 tbsp miso paste
- 1 lime
- 2 tbsp ginger finely chopped
- 2 cups shiitake caps sliced thin
- 1/2 cup dried oyster mushrooms
- 1/2 cup dried shiitake mushrooms
- 1 sheet seaweed
- 6 cups cold water
- 1 lb rice noodles
- 4 green onions diced fine
- 2 tbsp cilantro chopped roughly
- 2 tbsp vegetable oil
In a large stockpot cover dried mushrooms and seaweed with cold water and let soak overnight. Mix juice and zest from lime with miso paste and soy sauce until smooth. Combine with chicken and marinade 30 minutes. Bring seaweed to a boil and then simmer stock for 20 minutes. Let cool slightly then strain solids from liquid and squeeze as much liquid from them as possible. Set aside half the reconstituted mushrooms and chop into fine dice. In a large bowl cover the rice noodles in boiling water and let soak until cooked. In a large stock pot heat vegetable oil over medium heat. Saute diced mushrooms and ginger until they begin to brown. Add chicken and marinade and cook until chicken is done. Add fresh shiitake and strained stock, bring to a boil and then simmer for 15 minutes. Season with salt and pepper. Spoon cooked noodles into large bowls, cover with soup and serve topped with cilantro and green onion.
S for saucy
Here is a great way to combine the flavor of mint and lamb without using some sort of jelly abomination. This sauce would work well for lamb chops or for a rack of lamb.
Lamb Chops with Chimichurri Sauce
- 1 cup packed mint leaves
- 1 cup parsley
- 1/8 cup lemon juice
- 1/4 cup extra virgin olive oil
- 3 cloves garlic
- 2 lbs lamb chops 1″ thick fat sliced on edge to prevent curling
- 2 tbsp butter
In a blender pulse all ingredients for sauce until smooth. Spoon into a bowl and refrigerate 1 hour before serving. Heat oven to 365 degrees. In a large frying pan melt butter and sear lamb chops on one side for 3 minutes on high heat. Flip and place pan in oven. Roast meat until rare, about 3 minutes. Remove from oven and let stand for 10 minutes before serving with sauce.
Powdered sugar is an option as well
These sandwiches are pretty decadent so we made them in smaller portions. Of course we then ate two portions each… Previously, we’d only had them at restaurants, but some leftover ham and cheese from a deli tray inspired us.
Mini Monte Cristos
- roughly 1/3 think baguette, sliced thinly
- 2 eggs
- 1 tbsp milk
- 2-3 slices deli ham
- 2-3 slices deli turkey
- 2-3 oz gruyere or swiss
- roughly 1 tbsp Dijon mustard
- 2 tbsp butter
Melt butter over a griddle set to medium heat. Whip eggs and milk in a small bowl. Put a thin layer of mustard on the each bread slice. Layer a slice of cheese, a slice of turkey and ham, cut to fit, then another slice of cheese. Top with a slice of bread, mustard side in. Repeat until all the sandwiches are made. Dip each sandwich in the egg mix and fry on the buttered griddle cooking until golden on each side, about 3-4 minutes per side. Serve with blackberry jam. Dust with powdered sugar if desired.
Fresh carrots are the bomb
Here is a great way to use up some of the many carrots in the refrigerator after a pretty great harvest from the garden.
Try to use carrots that are all the same size and length to even the cooking time. Use only pure maple syrup for this or anything.
Whole Roast Carrots
- 1 lb carrots tops trimmed and washed really well skin still on
- 1/2 lemon
- 3 tbsp maple syrup
- 1 tbsp minced ginger
Zest and juice lemon. In a bowl toss everything together and place in one layer in a roasting pan. Roast carrots at 375 degrees until caramelized and cooked through stirring every so often, about 40 minutes for medium-sized carrots. Serve hot.