The Magic of Shiitake Mushrooms

Is it just me, or is everyone else obsessed with Shiitake Mushrooms? I'm not sure what took me so long to fall for this chewy fungus, but I can't get enough. I've been putting them in everything! Soups, sauteing them with greens, stirring in to risotto, topping pizzas, you name it. I've always been a mushroom fan, but for some reason, this one in particular is driving me mad.

So let's talk about this mystical little mushroom...

It has long been valued by the Chinese for its medicinal properties, but that is in dried, concentrated preparations. So what about just eating these little gems? What does that do for us? Well for starters, Shiitake mushrooms are a strong supporter of our immune systems; they fire up our systems when we need the help, and calm things down if they're overactive. Some studies also show Shiitake's to be supportive of cardiovascular health by lowering total cholesterol. This mushroom in particular is also high in three important antioxidants: selenium, magnesium, and zinc.

Here's a recipe that looks promising...I think I'll try it next week:
Turmeric-Miso Soup with Shiitakes

Here's to our delicious health!
Sabrina

Soup is ON!

While walking with my cooking buddy yesterday, we got to talking about the wonders of the one-pot meal. You know the ones...they typically start off with the sautéing of aromatics, then add something seasonal and delicious -- like shell beans, or peas, or winter squash -- maybe you throw in some meat, maybe you don't, and then a quart or two of home made stock, and VOILA! Dinner for tonight, for tomorrow, for your friend next door, or for the lady down the street that just had her third baby. Or freeze the leftovers. Whatever makes you happy. 

So while discussing the one-pot wonders, my friend reminded me about the Food52 site. I have to admit that I've been using NY Times Cooking recommendations all summer, and had fallen out of the habit of using Food52. Well, I'm back, they never disappoint! I found this one and made it tonight. It's called Albondigas, and it's a delicious medley of Vitamin A rich Butternut Squash (think bugs bunny, see in the dark, stave off macular degeneration), and iron rich meat balls (think heathy red blood cells that are armed to take on your next cold or flu). And by the way, these aren't just any meat balls; these are made special with the addition of mint and scallions. I used ground sirloin, but I think it would be even better with ground lamb or chicken. The other surprise here was the addition of tons of fresh herbs to the soup while it simmered: tarragon, oregano, and parsley. A veritable party in a bowl. You'll also need some green beans, fresh tomatoes (or tomatillos) and garlic. Here's the link. Hope you enjoy as much as we did. 

https://food52.com/recipes/print/25848

Until we meet again!

Sabrina 

Slow Cooker Lamb Stew with fennel and parsnips

Ok, so I just made what may go down at my house as the best lamb dish ever. I wish I could invite everyone over for dinner so I could make it for you. But alas, my kitchen is too small, so here's the recipe. I adapted a recipe from the new Saveur Classics cookbook. It goes something like this:

You'll need:

2 tbsp olive oil 

4 slices of good bacon, sliced into 1" pieces

2# lamb stew meat, cubed and trimmed

1/4 cup flour

Salt and pepper 

1 onion, chopped

2 cloves garlic, minced

1 tbsp fennel seed

1 bay leaf

1 cup red wine (use something good, it'll be worth it)

1 cup vegetable stock

2 parsnips, peeled and cut into 1" pieces

1 fennel bulb, trimmed, and cut into 1" pieces

Do this:

In a cast iron skillet, warm the oil over medium high heat. Add the bacon and cook until crisp. Remove with slotted spoon and place in slow cooker. 

In a bowl toss the the lamb with salt, pepper, and the flour, then shake off excess flour and brown the lamb in the skillet with the bacon grease until brown on all sides. Remove to join bacon in the slow cooker. 

Now add the onion, garlic, fennel seed, and bay leaf to the pan. Cook about 10 minutes until onions are soft, then add red wine and scrape up any lamby bits. Cook over medium heat until wine is reduced by half, then add to slow cooker with the stock. Stir to combine, cover and cook on low for 4 hours. Then add the parsnips and fennel, stir, and cook another 2 hours. Bliss!!!

I served mine with some left over pasta and cheese gratin (ala Art of Simple Food, Alice Waters), and some sautéed purple kale. Make this tomorrow folks...it's that good. 

Cooking without an oven

So as many friends know, I have killed my oven. It died an abrupt death during a recent self-cleaning function. I've decided to take this unplanned event as an opportunity to get creative with alternative cooking methods. Tonight I came up with this little beauty, and I highly recommend trying it yourself (or come over, I have leftovers):

Butternut Squash Soup with White Beans and Snap Peas

1 mediumish butternut squash, peeled, seeded, and cubed

1 shallot, chopped

2 tablespoons olive oil

2 tablespoons butter

1 quart turkey stock (it was time to use this baby up...if you don't have any left in your freezer, use chicken stock)

Grey sea salt, sage, nutmeg, and fresh ground white pepper to taste

1 can Northern White Beans, rinsed and drained

1 LB fresh snap peas, cut into bite sized chunks 

Warm olive oil and butter over medium heat, add chopped shallot and sauté a couple minutes. Add cubed squash and allow to cook for maybe 10 minutes. Then add salt, pepper, sage and a sprinkle of nutmeg, stir together, then add stock. Cover and drop heat to low. Cook for an hour or so, until squash is nice and soft. Purée with immersion blender, then stir in beans and snap peas and cook through, maybe another 15-20 minutes. 

Serve sprinkled with lots of parsley. Warm bread for dipping. Yum!! 

And if anyone out there has some oven free recipes...please share! 

Chimichurri

Just back from a beach vacation and inspired by a new Argentine Deli that my brother and sister-in-law just found. They served sausages with chimichurri one night, and I haven't been able to stop thinking about that sauce! 

So tonight I decided to try my hand at making a batch. We ate it with reheated frozen chicken my husband had grilled up last week (while Ellie and I enjoyed our beach vacation...sorry Ben), some Jasmine rice, and a simple radish and cucumber salad. Let's just say our dinner was pretty yum for a Monday night! 

Chimichurri recipe:

- 1 cup parsley

- 1 cup basil

- 1/2 cup cilantro 

- 2 cloves garlic

- 1 shallot

- 1/4 cup olive oil

- 1/3 cup sherry vinegar

- 1/2 teaspoon cumin

- 1/2 teaspoon salt

- 1/4 teaspoon dried red chile flakes

In a food processor - or Vitamix!! - purée until smooth. Divine...

Buttermilk Ice Cream

I recently cleaned out the closets in my yearly quest to become a minimalist. I have a long way to go....but I do keep trying. When I dropped off my once loved stuff at the local thrift shop I found this little number for $8. Couldn't resist. 

And so my entry into the world of DIY ice cream is now churning away. Here's the recipe:

1 1/2 cups whipping cream

1/2 cup half and half

1 cup buttermilk 

5 egg yolks

1/2 cup sugar

Splash of pure vanilla extract

In heat proof pan, heat cream, half and half, and buttermilk to scalding (180*F). In a heat proof bowl, whisk together egg yolks, vanilla, and the sugar. Once cream mixture scalds, add a small amount (maybe 1/4c) to the yolk/sugar mixture with your whisk, then add the yolk mixture back into the pan with the rest of the cream. Heat over medium-high heat, whisking, until it thickens, maybe another 3-5 minutes. Pour into heat proof container and chill in fridge until it reaches about 40-50*F. Then pour into you ice cream machine and let her whirl! I downloaded some directions for my old girl, and it says to process for about 35-40 minutes, or until it has the consistency of soft serve. Then put in a freezer proof container and freeze until scoopable. 

I'm going to serve mine over a homemade Plum Torte. 

Happy summer!

Not just for smoothies

5 Reasons I love my #Vitamix 6300 (and no, they're not paying me to say this):

- smoothies: ok, I drink a smoothie everyday. I'm addicted. Try this ~ 1cup plain yogurt, 1/2 banana, 5 strawberries, 1 apple (cored) or 1 orange (peeled), 2 dates, handful of almonds, sprinkle of shredded coconut, sprinkle of cocoa powder, and a handful of ice. Set to smoothie setting, run it twice. So smooth...

- soup: try this ~ roasted  butternut  squash soup with garlic. Follow the recipe, but at the end, purée in Vitamix, hot soup setting.

- soft serve: try this ~ frozen mango, a small handful of mint, and a little agave syrup. Set to frozen dessert setting. Your friends and family may thank you.

- salsa - 4 tomatoes, 1 onion quartered, 2 cloves garlic (peeled), 1 jalapeño pepper (seeded), and a small handful of cilantro. Start on low setting and increase to medium for a few seconds until desired consistency. We ate this all summer long last year. On everything. If you have a fresh mango lying around, throw that in too.

- it cleans itself: try this ~ fill half way with very hot water and a few drops of liquid dish soap, start on low and increase to high speed for total of 30 seconds. Rinse. 

Seriously easy stuff here.