Wild Mushroom Soup

Yield: 4 SERVINGS

This recipe uses some of the most widely available mushrooms. Many other varieties, including chanterelle, hedgehog, maitake (also called hen of the woods), morel, porcini, or trumpet, can be used as well.

Ingredients

  • 2 cups sliced cremini mushrooms
  • 2 cups sliced oyster mushrooms
  • 2 cups sliced portobello mushrooms
  • 2 cups sliced shiitake mushrooms
  • 1 small red onion, diced
  • 1 small yellow onion, diced
  • 1 tablespoon chopped fresh epazote, or 1 teaspoon dried (optional)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 6½ cups vegetable broth (preferably homemade)
  • 1 small leek, remove greens and thinly sliced
  • 1 tablespoon chopped shallot
  • 1½ teaspoons chopped garlic
  • 2 tablespoons brown rice vinegar
  • 2 tablespoons chopped fresh chives, for garnish
  • 2 ounces enoki mushrooms, trimmed, for garnish

Preparation

  1. Preheat the oven to 350 degrees F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Put the cremini, oyster, portobello, and shiitake mushrooms, half of the red and yellow onions, the optional epazote, parsley, thyme, and ½ cup of the broth in a large bowl and stir to combine.
  4. Transfer to the lined baking sheet, arrange in a single layer, and bake for 12 minutes, until the mushrooms start to release their juices.
  5. Put the remaining red and yellow onions and the leek, shallot, and garlic in a large dry pot over medium heat and cook, stirring occasionally, until the mixture is lightly browned, about 5 minutes.
  6. Stir in the vinegar and use the spoon to loosen any bits that are stuck to the bottom of the pot.
  7. Cook, stirring frequently, until the mixture is more deeply browned, 5 to 10 minutes longer.
  8. Add the mushroom mixture and any juices left on the baking sheet (it’s all mushroom flavor, so don’t waste it) and cook, stirring occasionally, for 5 minutes. Stir in the remaining 6 cups of the broth. Increase the heat to medium-high and bring to a simmer.
  9. Decrease the heat to medium and cook, stirring occasionally, for 20 minutes.
  10. Serve hot, garnished with the chives and enoki mushrooms.
  11. Stored in a sealed container in the refrigerator, Wild Mushroom Soup will keep for 3 days. Reheat and garnish just before serving.

Note: If you prefer, this soup can be made with only one kind of mushroom. Using a variety, however, adds a bit more interest and substance.

Per serving: calories: 114.8, protein: 5.6 g, carbohydrates: 24.6 g, fat: 0.6 g, calcium: 34.2 mg, sodium: 102.4 mg, omega-3: 0 g

Simple Baked Acorn Squash & Basil

  1. Preheat oven to 350 degrees F.
  2. Cut the Acorn squash in half and scoop out seeds (knife with serrated blade works best for me).
  3. Put squash in pan, add about a cup of water, cover in foil.
  4. Put in oven, cook for about 45 min.
  5. Take it out of oven, let cool.
  6. Process some basil in a food processor or just cut into small pieces, about 10 leaves or so.
  7. When cool, peel squash skin.
  8. Put squash in bowl, mix in basil and mash.

If you want a tastier version add butter, salt, garlic, orange zest or whatever is desired when you mix in the basil.

Thanksgiving Olive Sourdough Cheese Bread

Basic olive bread recipe baked in the Kubaneh style (see a typical Kubaneh bread recipe) with grated Asiago cheese on top. It looks nice, but I’m not sure I’d recommend this bread.

Ingredients

  • 3 & 3/4 cups of all-purpose flour
  • 2 teaspoons of salt
  • 1 & 1/3 cups of whole milk
  • 2 tablespoons of butter
  • 3 tablespoons of honey
  • 1 envelope of yeast
  • 1-2 cups of olives, halved with pits removed
  • 1 cup (or more) cheese (anything you can grate)
  • 1 head of roasted garlic

Preparation

  1. Roast garlic by removing outer paper and leaving paper around each clove. Put head in an oven safe container, sprinkle sea salt and olive oil, and cover with aluminum foil. Bake at 425 degrees for 1 hour. Take 30 minutes to prep olives and cheese. When garlic is done, squeeze garlic paste into bowl to add to flour.
  2. Mix milk, butter and honey and cook on medium-low heat until mixture reaches 110 degrees.
  3. Add yeast and wait 10 minutes.
  4. Put flour and salt into a large bowl.
  5. Fold in milk, butter and honey mixture – by hand or electric mixer.
  6. Fold in olives, cheese and garlic – by hand or electric mixer.
  7. Dough should be sticky but not stick to your hands if you touch it, if it sticks to your hands add a teaspoon of flour and work in until it stops.
  8. Cover dough with plastic and let rise in relatively warm location,
    at least 2 hours but preferably more (up to 36 hours).
  9. Before rolling dough, boil 6 cups or more of water in a kettle and
    preheat oven to 350 degrees.
  10. Scoop dough from bowl, roll it out until it is 8 inches by 8
    inches, then roll it into a log.
  11. Press and smooth seam so that dough looks like one whole piece.
  12. Grease bread pan with butter.
  13. Place loaf in loaf pan.
  14. Pour boiling water into long glass pan, place on bottom rack in
    oven and wait 10 minutes for oven to get humid.
  15. Place loaf pan above water and bake at 350 degrees for 45-55 minutes.
  16. Remove from oven when bread’s internal temperature is above 190
    degrees (use a thermometer from the side to the center of the bread).
  17. Remove from oven when done and let cool for 15 minutes.

Kubaneh-style

  1. Two hours before going to sleep for the night, start preparing the bread.
  2. Separate dough into pieces small enough to fit in your hand.
  3. Roll each out with a rolling pin, make into a log, then roll out again in the opposite direction, creating a 4″ wide, +12″ long strip.
  4. Roll strip that into a 4″ round loaf, seal the seam, and place in a Dutch oven, squashing down the top. Fill up Dutch oven leaving room in between each so they can expand.
  5. Brush the top of the bread with olive oil.
  6. Grate cheese over the top of the loaf.
  7. Let sit for an hour or two for dough to rise again.
  8. Before bed, turn the oven on to 200 degrees, and let cook overnight.
  9. Loaf is done when internal temperature is above 190 degrees.

Gourmet Makes

“In this creative series, Claire Saffitz attempts to recreate our favorite junk and comfort foods, such as gushers and twinkies, in the BA Test kitchen. Chef Saffitz will begin taking the necessary steps to turn your childhood snacks into culinary masterpieces.”

Gourmet Makes via Bon Appétit

Food Busker’s Cult Food Stories

“There is a unique collection of dishes in the world that illicit a fervent following from their devotees. Producing almost religious veneration in their preparation and consumption, Cult Foods generate queues, make restaurants and crash Instagram. John Quilter aka Food Busker will take us on a journey to uncover the history of theses dishes. We’ll hear him speaking to friends, experts and fans to find out the whys, the wheres and the hows in an attempt to unpick the secrets to creating Cult Food. John will also attempt to make the dish himself, sharing any pitfalls, funny mistakes and successes along the way.”

Food Busker’s Cult Food Stories and RSS feed.

6 Rules for a Perfect Grilled Cheese, Every Time

“So make your late-night, five-minute grilled cheese as many times as you’d like. We’re not stopping you. But in the light of day, when you’ve got ten minutes, a jar of mayo, and the desire to treat yourself to a little something extra, this recipe’s here for you.”

-Emma Wartzman, “6 Rules for a Perfect Grilled Cheese, Every Time.” Bon Appetit. September 24, 2019

tl;dr:

  1. Be patient
  2. Use mayo
  3. Spread the mayo to the edges
  4. Use a melting cheese: American, Mozzarella, Cheddar, Gruyère, Fontina, Provolone, Taleggio, or Raclette
  5. Use bread with a tight crumb, i.e., lots and lots of tiny holes like in sandwich bread
  6. Carefully consider your fillings, i.e., nothing watery or that you wouldn’t eat raw

If you like this kind of thing, you might also consider the perfect omelette.

Laura Olin’s Grandmother’s Berry Tart Recipe

Use blueberries, raspberries, or really any combo of berries you like:

Tart:
– 2/3 cup (5 oz) butter or margarine (one stick and a bit of another)
– 6 Tbsp sugar
– 1 egg
– 1 cup flour
– 1 tsp baking powder

Topping:
– 2 cups blueberries, not exact measure, can mix other berries, too
– 6 Tbsp sugar

Preheat oven to 400 F. Beat butter and sugar until fluffy (just mixing well with a spatula works, too), add egg and mix well. Add baking powder to the flour and mix into the margarine/butter/egg mixture.

Grease pie pan or similar dish and spread mixture onto the bottom, spreading all the way to the sides. Spread blueberries on top of the mixture and sprinkle with sugar. Bake at 400F for about 30 minutes, checking now and then so that the sides don’t burn. 

From Laura Olin’s newsletter.

Valentine’s Day Oatmeal Cookies

Ingredients

  • 1 1/2 cups of all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup of unsalted butter
  • 1 cup of granulated sugar
  • 1 cup of light or dark brown sugar, firmly packed
  • 1 1/2 tsp vanilla extract
  • 2 large eggs, lightly beaten
  • 3/4 cup shredded coconut
  • 1/2 cup toasted pecan bits
  • 1 cup semisweet chocolate chips
  • 3/4 cup white chocolate chips
  • 1/2 cup golden raisins
  • 2 1/2 cups of old fashioned rolled oat

Recipe

Whisk flour, baking soda and salt together.

In another bowl, preferably an electric mixer, beat butter and sugars. Beat in vanilla and then eggs. Add the flour mixture, a tablespoon at a time. Once all blended, fold in coconut, pecans, chocolate chips, and raisins. Then, fold in oats.

On a baking sheet lined with parchment paper, use a tablespoon and place the cookie batter in dollops. Makes sure there is at least one inch between them.

Cook for 12-14 minutes. Take out of oven and cool on sheet for 5 minutes. Cut cookies and place on wire rack to cool completely.

Kancha Moong Dal

Makes four servings

250g moong dal
salt
1/2 teaspoon of turmeric
1 teaspoon of butter or ghee
1 1/2 teaspoons of oil
2 dried chilis
1 teaspoon of black mustard seeds
2 teaspoons of grated ginger
2 bay leaves
1 tablespoon sugar

1. Start boiling 750ml of water
2. Rinse moong dal, squeezing it in handfuls until the water is clear
3. Add moong dal, 1/2 teaspoon of turmeric and 1 teaspoon of salt to boiling water
4. Reduce heat to simmer, partially cover and cook for 40-45 minutes.
5. If using butter, melt it. (I put it in a dish by the dal)
6. 5 minutes before dal is done, heat 1.5 teaspoons of oil in frying pan
7. Put 2 dried chilis in oil and cook until they start turning black
8. Add 1 teaspoon of whole black mustard seeds
9. As soon as the seeds stop sputtering, add 2 teaspoons of ginger and 2 bay leaves
10. Stir for one minute, then add ghee (or butter) and cooked dal to frying pan
11. Add salt to taste and a little sugar (I’ve been adding about 1 tablespoon)
12. Keep on mid-high heat for three minutes and remove

If you want a thinner dal, add between 250 ml to 500 ml of water. That’s it!

Boudin King Cake

A few days ago, I learned of Boudin King Cake. I did a little research, but every recipe had elements I wanted to change. So, I made a few notes, and I plan on doing something along the lines of the below the first chance I get. I’ll add some commentary once I’ve made it.

Boudin King Dough Ingredients

2 (4 1/2 teaspoon) packages dry yeast
3/4 cup water (100-110 degrees F)
2 large eggs, beaten
1/4 cup shortening, cubed
1/3 cup butter, cubed
4 cups flour, divided
1/2 cup sugar
1 teaspoon salt
1 tablespoon butter, melted

Boudin King Dough Preparation

In a large mixing bowl, dissolve the yeast and 1 tbsp of the sugar in the warm water. Let sit until foamy – 10 minutes.

In a separate bowl, combine remaining sugar, salt and 3 cups flour. Once yeast is foamy, stir in beaten eggs followed by shortening and butter. Next, add flour mixture and stir. Turn out onto floured surface and slowly add the last cup of flour, kneading to achieve a smooth, elastic consistency. Be careful not to add too much flour.

Place in a greased bowl, turning to grease the top of the dough. Let rise in a warm place (85 degrees F) until doubled, overnight (slow) or about 1 1/2 hours (fast).

—Adapted from “Copycat Pillsbury Crescent Rolls.” Genius Kitchen.com.

Then, make the boudin, or alternatively, substitute Italian sausage.

Boudin Ingredients
One (4 pounds) pork roast
Water, for braising and boiling
One pound pork liver
2 large yellow onions, diced
2 cups of Basmati long-grain white rice
6 cloves of garlic, peeled and chopped
1 bundle of fresh thyme, tied
2 bay leaves
2 teaspoons granulated garlic
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon finely ground white pepper
1 teaspoon celery salt
1 cup diced green onion tops
1 cup finely chopped Italian parsley
2 tablespoons Kosher salt
Freshly ground black pepper
Dash of hot sauce

Boudin Preparation

Preheat the oven to 220ºF (for slow) / 400ºF (for fast).

In a heavy pot with tight-fitting lid, char the bay leaf in ghee. Then, add the pork roast and thyme. Fill the pot with water to a depth of 4 inches. Cover, place in the hot oven and braise the pork roast, overnight or greater than 8 hours (for slow), 2 hours (for fast). In both cases, the meat should be falling apart.

Remove the pork from the pot reserving the cooking liquid.

In a pot with water over high heat, add the liver and boil until well done, about 10 minutes. Remove the liver and drain on a paper towel-lined plate. Add the onions to the liquid and let cook for 2 minutes. Strain the onions and reserve.

In a rice cooker, make the rice and keep warm until ready to use.

In a food processor pulse the meat and liver along with the onions and garlic until it reaches a smooth, yet chunky consistency. Be careful not to over process to a pasty, mushy stage.

Incorporate the cooked rice in a ratio of 80% meat mixture to 20% rice. Gradually add some of the cooking liquid until the mixture is moist. Add the seasonings and green onions. Add salt, black pepper, and hot sauce to taste. Evenly incorporate ingredients together.

Split into four portions, freeze three and save the fourth for your Boudin King Cake.

—Adapted from “The Great Boudin Debate.” The Acadian Table. February 3, 2014 and “Boudin Recipe.” Nola Cuisine. April 16, 2012.

Then, move on to the Boudin King Cake.

Boudin King Cake Ingredients

½ cup red pepper jelly, such as Tabasco
1 tablespoon water
1 pound boudin
8 ounces pepper jack cheese, cut into planks
1 Copycat Pillsbury Crescent Dough recipe (above), cut into two and rolled into dough sheets
1 large egg, beaten, for brushing
Kosher salt
½ cup crumbled bacon
½ cup diced green onion tops

Boudin King Cake Preparation

Preheat the oven to 350ºF.

For the glaze, in a saucepan over medium heat, add the red pepper jelly and let cook until it softens and begins to melt, about 2 minutes. Add the water and stir until it thins out. Turn off the heat and keep warm.

Separate the boudin meat into 4 quarter pound portions. Put one portion of boudin meat on one edge of the dough sheet, add half the cheese, then add another portion of boudin meat and roll it up. Cut off the excess and pinch the ends closed. Repeat a second time with the rest of the ingredients.

On a metal baking tray sprayed with non-stick spray, place the 2 dough-wrapped boudin cylinders and join them together at the ends to form a circle. Brush the top with egg wash and sprinkle with salt.

Place in the oven and bake for 40 minutes or until golden brown. Remove from the oven.

With a spoon or brush, drizzle and paint the pepper jelly over the top of the hot pastry. Sprinkle the top with crumbled bacon and diced green onion tops.

Serve on the baking tray by slicing the boudin king cake into portions and calling your guests while it’s piping hot.

—Adapted from “Boudin King Cake.” The Acadian Table. January 25, 2016.