Stuffed Mushrooms and a voyage of rediscovery

Honestly I couldn't think what to title this, sometimes that's the hardest part of doing a blog.    This past week or so I've been on a voyage, well, I've been unpacking boxes and finding some forgotten treasures and rediscovering old friends, and basically having a blast.

When we sold our house and put stuff in storage we only imagined it being there for a period of a year or so, but here it is four years later, and actually some of this stuff has been packed away a lot longer than that.  I have boxes that say "Packed in 2000", but the main stuff, it's only been there for about 4 years.   I kept some out and stocked our MH with necessities, but along the way things changed and I had to buy  a couple of pyrex dishes and other necessities, and ended up with a lot more stuff than I realized, especially when it came to unpacking the kitchen stuff I'd packed away.

I am now the proud owner of three blenders, one of which I bought during our travels because I needed one, and the other two had been packed away, because I hardly ever used them so...   I've found three coffee makers, one new in the box, which is identical to our everyday one which I like, so, I can use the one, and keep the new one packed away until this one gives up the ghost.   I finally have access to my HUMONGOUS stock pot, (20 quart one), that my DH gave it to me for Christmas one year when I told him I wanted a large stock pot, so he did, get me a large one that is.   I didn't know stock pots for household use came that big, lol.   But I use it.   And it's just big enough for that turkey carcass after Thanksgiving, you can make a lot of stock with that.  And I've even used it since it was unearthed.   I found my little scale that I use to weigh flour and dry ingredients on, I used it a lot when I baked some of the Danish recipes, that will work out much better than the postal scale I was using.   It doesn't take batteries and comes with a nice little tray on top I can put a couple hundred grams of flour in. 

I love being able to have access to my pretty serving dishes again, and some of the specialty baking tins, there is a tart pan that is screaming to be used, as well as the mini tart pans.   And I will use them.  Just not at the moment.

I had a birthday party to go to the other day so I had to come up with something to take and decided to use up all the mushrooms I bought last week.  I still had a nice chunk of Swiss cheese in the fridge, and some cream cheese and with those mushrooms, Stuffed Mushrooms came to mind,  it seemed a natural to me.   I  also  made some Blooming Onion bread, the last time I made it, people loved it. Which was back in May, so decided it was time for that again. 

Stuffed Mushrooms
1 lb. fresh mushrooms, wiped clean
8 oz. cream cheese
stems from the mushrooms
1 cup grated Swiss Cheese
1/2 doz. chopped green onions or scallions
1-2 cloves fresh garlic
Panko bread crumbs
Butter

Prepare the mushrooms by wiping them off, and then using a twisting motion, take out the stem and set aside.   Place the mushrooms in an oven proof pan, stem side down, and bake for about ten minutes, take out and let cool while preparing the filling.

Place the mushrooms on a cooling rack inside the pan you baked them in and let the moisture drain out after they've cooked for the ten minutes.

Collect that juice and add to the filling.  This is good stuff.

Chop the mushroom stems, I do this by cutting them lengthwise in several slices, then turning them and cutting again while holding the stem together.  Then I cut them crosswise and it makes for a very nice dice.

 Throw them in the pan with the mushroom juice and a cube of butter, about a tablespoon or so.

Saute them for a little bit and add some diced scallions, a minced clove of garlic, then add some cream cheese, about 8 ounces or so.  Turn off the heat.

Stir it around until it's all melted together, then add a cup of grated Swiss Cheese.  Stir it all together and by now you're ready to stuff those mushrooms.

Mound a good tablespoon or more into each mushroom cap, and round them off.   Dip the top of the mushroom filling into a bowl filled with some panko crumbs that you've mixed with some melted butter.

Then place them in the baking pan and bake for about 10 or 15 minutes, until the cheese has melted.

If the tops haven't browned up, place them under the broiler for just a minute or so.

And serve to your guests.   I have to say, these disappeared in short order, and they were suitable for the vegetarians in the group.

Hot Cheese Dip for September Tapa's Night

A few years ago I met the following recipe and bowed down to it.   It had the most incredible taste, and was one of those recipes that made it hard to stop eating it.    Well, the lady who brought it was kinda cagy about the recipe but finally divulged it.  And I've kept it ever since, and served it from time to time and watched people go a little nuts over it as well.   And last Saturday night was no exception.  I think there was maybe a quarter cup of the dip left at the end of the night.  However, despite the fact that it tasted wonderful, I was a little dismayed at the amount of  'oil' that was on top of the dip.  I just wonder if it's because I used a really good swiss cheese and some mature cheddar cheese?  At any rate, while good, I would say it wasn't one of my best efforts.

Cheese Dip and baguettes

Eggplant Crostini with cheese dip in back.

  I also made a nice mushroom pate, which was very tasty, and extremely rich.    Here's the link to the recipe I used as a basis for mine.Bite my Cake.   I got the original recipe from the Pioneer Woman's Tasty Kitchen site.

Saturday night was our monthly get together and as usual, people brought some fun stuff.  Everything from an incredible fruit salad, some wonderful smoked fish dips, a curry/apple dip, homemade pimento cheese, homemade hummus, some totally awesome eggplant crostini, buffalo wings, and a puff pastry roll with cheese and ham inside, and of course my hot cheese dip and mushroom pate.

Clockwise: Cantaloupe wedges with prosciutto, puff pastry roll and hot wings, french bread and Mushroom pate.

Fruit bowl in back, then the cantaloupe, pimento cheese, puff pastry and wings, bread, naan and mushroom pate. 

 We also had some habanero sauce on some cream cheese, the curry apple/chicken salad and crackers, hummus and some incredible smoked fish dips.  There was a crab dip, a grouper dip and my personal favorite, a mullet dip.   I just wish I hadn't filled up on some of the other stuff, I could have made a meal on the fish dips.   
I had made some sausages as well, but they ended up in the garbage, they'd been frozen, and tasted slightly 'off', so I chucked them.   (I did say I was going to tell you not only the good stuff, but also the bad, sigh.)

Next month is Halloween and I can't wait to make a few fun things, giggle.   I love Halloween, dressing up, making fun and funky foods, it's just one of my favorite holidays. 

I'm going to leave you with the recipe for the Hot Cheese Dip and the Mushroom Pate.

Hot Cheese Dip
1/2 cup grated swiss cheese
1/2 cup grated cheddar cheese
1 cup mayonnaise
1 onion, finely minced
Mix together and place in an oven safe container and bake at 325 deg. for about 55 minutes.   Serve with crackers, fresh baguettes or your carb of choice.

Mushroom Pate
1 lb. Fresh Mushrooms, roughly chopped or sliced
1 small onion, minced
1-2 cloves garlic
2-4 tbsp. olive oil for frying
1-2 tbsp. butter
1/4-1/2 cup white wine

Saute mushrooms in 1-2 tbsp. olive oil til the juice is released and they start to brown.  Remove from pan and add another 1-2 tbsp. olive oil to the pan, saute onion and garlic in  olive oil til translucent, but not browned.   Swirl in the white wine, and let cook for just a minute or so to reduce a little.  Then add the mushrooms back to the pan and turn off the heat.   Let cool for just a few minutes and place in a food processor, reserving a few slices of mushroom for garnishing later on.   Whirl it together until the whole mass has processed to a consistency you like.  Add the butter at the end and let it blend in.   Heap into a dish and place in the fridge or serve right away.  This tastes awesome warm, at room temperature or cold.  Do serve with a good bread, and enjoy.    (I also had the thought that this would be wonderful, smeared on the outside of a nice tenderloin, then wrapped in puff pastry for a  Beef Wellington, hmmmm.)

In the meantime, I'll be thinking of some fun Halloween nibbles.  Maybe some cheesy Witches Fingers, some Bloody Eyeballs, some Crow's feet, the possibilities are going to be endlessly fun and flavorful.
 

Cooking demo this month - Coq au Vin

I love compliments, who doesn't?   And I received a great one yesterday, gave me a lovely warm glow.   I attended the monthly cooking demonstration last night at the restaurant I had the cooking demo at in August.  One of the attendees told me that they'd tried my recipe for Frikadeller  at home and had really liked it.   I think the next time I burn something, or over season a dish, and feel really discouraged, I'm going to try to remember that compliment.    And that brings me to this.   

This month's cooking demonstration was a "Classic Country French Dinner"  and  the guest chef was   Gaye Lass.  And I have to say, I thoroughly enjoyed my meal.  And now have another recipe I can make.   This is a fussy meal in that it does consist of a lot of little steps, but the end result, well worth it.   And even though there is some prep involved, once that's done, you can go do something else while the chicken cooks.  

Coq au Vin used to be made out of the old rooster or laying hen, which was considered too tough to eat in any other way, other than by stewing it for a long time.   The older the bird, the longer the cook time, but the flavour was incredible. 

The meal consisted of Coq au Vin, Haricot Verts and Potatoes Boulangerie.

Here is the recipe for the Coq au Vin  with the appropriate illustrations.

Coq au Vin

1/2 lb. Slab bacon cut into 1/2 inch lardons   (cut each strip of bacon into about 6 pieces)
1 (6 lb.) chicken cut into 8 pieces
1 Bouquet Garni;  3 Bay Leaves, 3 sprigs Fresh Thyme, 1 spring Rosemary, 6 sprigs Parsley.  Tie the herbs together into a bundle or bouquet with some kitchen twine or thread.
15 small pearl onions, (pierced on the root end with a sharp knife in a cross cut, keeps the onions whole during the cooking process).
1 pound button or baby portobello mushrooms
3 Ribs celery cut into 1/2 inch dice
1 onion cut into 1/2 inch dice
1/4 cup tomato paste
Olive oil as needed
1/4 cup unsalted butter
1/4 cup all-purpose flour
Kosher salt as needed
1/4 tsp. freshly ground black pepper
1/2 cup Cognac or Brandy
3 Cups full-bodied dry red wine, Burgundy or Pinot Noir
4-6 cups rich chicken stock
2 garlic cloves, chopped
4 pinches freshly ground nutmeg
2 tablespoons chopped fresh parsley leaves for garnish

Preparation:
1. Cut bacon and chicken into required size pieces.   Tie Bouquet Garni herbs together.   Dice the onion and celery ribs.  Bring a pan of water to a boil and drop in the pearl onions, let boil rapidly for 2-3 minutes.  Remove onions from boiling water and plunge them into a bowl of cold water, peel them.   Pierce a deep cross cut in the root end of the onion with a small knife, this keeps the onions whole during cooking.

2.  Coat a large Dutch oven or Rondeau with olive oil and bring to a medium high heat.   Pat the chicken dry and season generously with salt to taste.  Working in small batches, coat the chicken gently with flour and put immediately in the hot oil.   Only flour chicken that is to be immediately put in the hot oil.  No premature flouring.   Premature flouring will result in doughy, gritty meal chicken rather than crispy. Brown on all sides, then remove from pan to paper towels to drain.   Remove any excess oil from the pan.

Gaye Lass, ready to cook

3.  Add the bacon lardons to the pan with a tiny splash of new olive oil.   Cook the bacon until it's brown and crispy.  Add the diced celery and onion and season to taste.    Cook over medium heat until the veggies are starting to soften, and are aromatic, about 7-8 minutes.    Add the garlic and cook one minute.   Add the mushrooms next and cook until they start to give off their juices.  Carefully pour in the cognac and ignite with a match or flame from the burner.   Shake the pan back and forth for several seconds until the flames subside.

Demonstrating 

4.  Add the tomato paste and stir to combine.  The mixture will become very thick.   Stir in the wine and bring the mixture to a boil, and cook for 4-5 minutes.  Return the chicken legs and thighs to the pan.  Stir in enough chicken stock until the chicken parts are partially covered by the stock.   Add the Bouquet Garni and nutmeg, bring to a boil, then reduce heat to a simmer.    Taste for seasoning and adjust if needed.   Add the pearl onions, partially cover the pan and simmer for 20 minutes.

5.  After the chicken has simmered for 20 minutes, turn the legs and thighs over and and add the chicken breasts.  Check the liquid and add more stock, in order to keep 3/4 of the chicken under the liquid.    Partially cover the pan and simmer for another 15 minutes.   Remove the Bouquet Garni.

6.  Remove the chicken, onions, mushrooms and bacon bits from the pot and arrange on a serving platter, and keep warm while you prepare the sauce.   If the sauce is on the thin side, reduce it down until it becomes a thicker sauce.    It can also be thickened quickly with a roux made of 1 tbls. butter and 1 tbls. flour stirred together and whisked into the sauce.    Bring the sauce to a boil, stirring and deglazing the pot for 2 minutes until the sauce is thickened.  Pour the sauce over the chicken, mushroom and onions, garnish with parsley and serve.

This meal was wonderful and I'll share the Potato recipe another day, as well as the Haricots Verts and I'm not forgetting the Poached Pears in Wine that was served for dessert.

All in all,  a fun evening, with great food and best of all, I got a new recipe to try.  



* June 2012   I would like to add to this post.   Last weekend Gaye passed away.   She was far too young, and leaves behind 2 children and many friends.     She will long be remembered in our area as a fantastic cook, and I know I will miss trying her many dishes.     Rest in Peace Gaye.

Beef Stroganoff, my way

I love pasta, well, pretty much anything to do with pasta.   And when a friend mentioned they were making Beef Stroganoff for dinner the other night, my heart went pitter patter, and I 'knew' what was coming up in my menu rotation.   As it happened I had a couple of small sirloin steaks in the freezer, they were part of a larger package I'd purchased that were, to put it politely, TOUGH.     So I put the remainder in the freezer and thought I would save them to marinate or make into soup or ...   Well, that proverbial light bulb went off again when Karen mentioned Beef Stroganoff, and I knew what I could use those little steaks for.

I do cook for two people most of the time, and sometimes it's a challenge scaling down a recipe, but with the way I make this, you can expand the amount of meat and mushrooms or do as I did, make enough for two.

To start with I sliced the mushrooms in thirds, approximately, I like a thicker slice for this dish, it seems to call for it.  (by the way, adding some sliced portobello mushrooms and some crimini's instead of the meat, you've got a lovely vegetarian dish, just saying).

Chop up about a third of a large onion and set that aside.


I then took the two lonely little 'tough' sirloin steaks and sliced them thin, on an angle.  I wanted to make sure that they would brown quickly, and by cutting them at an angle, you also cut across some of the muscle fibers that toughen the meat.   But don't worry if you don't do it this way, you will still simmer this for over an hour to help tenderize the meat.

  

Add some butter to a pan, and get it nice and hot.  Drizzle in a little olive oil if you like to keep it from getting too 'brown'.   Add your mushrooms and let them cook a little, getting them brown,  and as soon as they start releasing their moisture, dump them into another pan and let sit while you quick saute the onions in a little more butter.

You just want them to be translucent and starting to brown, then dump them into the mushrooms and set aside.   (I do this all in one pan, I like the layers of flavour that the different veggies and meat get).

Add some olive oil  or some coconut oil to the pan, and quick saute a little of the meat at a time.  Just get it brown on one side and then turn and brown on the other side.

Don't crowd the pan, please.   As soon as the meat is browned, place in with the mushrooms and onions, and continue browning the meat till it's all browned.  Then deglaze the pan with a little beef stock, about a cup to a cup and a half or so and put the veggies and meat back into the pan.

Well, actually that's a misdirection, I very rarely have beef stock on hand so I make a 'quick and dirty' stock out of Au Jus mix, and yesterday I used about a half packet to about 1 1/2 cups of water.   This way I don't add salt either, there seems to be sufficient salt in the Au Jus mix for our taste.    Put the lid on the pan and let simmer for an hour or two.   I simmered for about 1 1/2 hours and the meat was lovely and tender by that time.   Remove the meat and veggies from the pan and set aside while you prepare the sauce.   There should be about 1-2 cups of juice left in the pan, if you like you can add a little more water, but I would advise  against it.

Add a little of the pan juice to the sour cream you have out and ready and waiting.

This measuring cup looks a little rocky, but I've had and used it for over 15 years

You want to 'temper' the sour cream a little before adding it to the pan.  Otherwise it curdles and looks yucky.   And just before you add the 'tempered' sour cream mixture to the pan, stir in about 2 ounces of cream cheese.

This helps to thicken the sauce and really adds to the tang of the gravy.     Stir it all together and add back the meat/mushroom mixture and let it come up to temperature.   Serve with egg noodles and enjoy.   And by all means, don't forget the parsley you chopped up earlier and forgot to sprinkle on top to 'pretty' it up.

We like a little sauce with our beef, as you can see here.

Recipe: Beef Stroganoff

8 oz. Fresh Mushrooms, sliced into thirds
1/2 Cup Diced Onion (about 1/3 of a large onion)
8 oz. Sirloin Steak, sliced against the grain
1/2 package dry Au Jus Mix
1 1/2 cup Water + more if needed.
8 oz. Sour Cream
2-3 oz. Cream Cheese
Noodles

Saute the mushrooms and onions, set aside.  Saute the beef in small batches, when done, add the mushrooms, onions, Au Jus mix and water to the pot.  Simmer over low heat for about 1 1/2 hours, or until meat is tender.  Add more water if  it is too dry.  Then take out 1/ 2 cup of sauce, add the sour cream to it, this 'tempers' the cream so that it does not curdle.  Stir the cream cheese into the meat/mushroom mixture and then add the tempered sour cream.  Let it come up to temperature, and serve with some buttered noodles. 
I won't say this is a traditional Stroganoff, but I have to say, it's very good, and suits our tastes just fine.   The dogs liked the leftover noodles as well.  I always cook too many noodles.  sigh. 

Breakfast Salad

Salad, not just for dinner anymore. 

 I couldn't resist that one, so pardon me.   I've been intrigued with seeing people posting about salad for breakfast for a few months now, but just didn't get my act together to try it til today.  And that's only because I had a huge tub of Spring Mix or Mesclun salad mix in the fridge and if I didn't eat it soon it was going to go all slimy and yucky.  I've already had two dinners out of it and really don't want to throw it away, so....   I thought I would try to make this.   And of course I decided to do this at the last minute, so didn't even try to look up where I'd seen the original postings, so I winged it.
And here's the result.

First off, I got the water going for the poached egg.  I wanted some kind of croutons to go with the salad and remembered how much I like them on Ruby Tuesday's salad bar and then the light bulb went on and it about blinded me, lol.

I had some rye bread that was begging to be eaten so I buttered a slice of my homemade Rye Bread, on both sides and fried it with a couple of thinly sliced mushrooms.  I got them all nice and brown, both for the flavor and because they looked pretty. 

I poached the egg, and while it was cooking,

cut the bread into chunks, and placed them on the salad, along with the mushrooms.

Then I whipped up a simple vinaigrette, olive oil, cider vinegar, salt and fresh ground pepper.   Got the egg out of the pan,

placed it on top of the salad and drizzled the vinaigrette over top and cut into it.

And have to say, I'm having Breakfast Salad again, it was very flavorful, satisfying and yet not heavy.   In fact I think it could be a really lovely light dinner as well.   And it's also vegetarian, which is always nice.

   Next time though, I'm going to add some mustard to the vinaigrette and maybe some chives and parsley.  And I'm not going to cook the egg so long.   I think it would have been much better if the egg had been a little less cooked.