Brussels Sprouts & Shiitakes in Mascarpone

I have to admit some of my favorite recipes have come neither from a book or a world renown chef. Rather, I've stumbled across them by sheer happenstance while cleaning out my fridge, rooting through a cupboard late at night or just haphazardly throwing stuff in a pot. Like this Brussels sprouts recipe I made on Saturday night...it was ridiculously good and tasted oh so decadent, but it was made with just a few ingredients that I had laying about in my fridge. In fact, it was so good Mr. S. and I ate the entire bowl-- in one sitting. Yeah, we're not proud of that little fact...but damn, we couldn't help ourselves!

Brussels Sprouts and Shiitakes in Mascarpone

Ingredients

3 cups shredded fresh Brussels sprouts (be sure to remove the stems ends and any damaged/wilted leaves before shredding)

2 oz. fresh shiitakes, sliced

3 tablespoons green onions, thinly sliced

4 oz. mascarpone

1.5 to 2 tablespoons garlic, minced (less if you're not a garlic slut like I am, I love the stuff)

3 tablespoons unsalted butter

salt and freshly ground pepper


Instructions

1. In a large skillet or pan, heat your butter over medium-high heat. Add the minced garlic and cook until fragrant (about 30 seconds).

2. Add the Brussels sprouts, green onions and a pinch of salt. Saute for about 4-5 minutes. Stirring occasionally.

3. Mix in the sliced shiitakes and cook for another 2-3 minutes.

4. Stir in the mascarpone. Cover, lower heat to medium-low. Braise for about 20-25 minutes until the shredded sprouts get to the point where they are nice and tender. Take care though to not overcook them because, "overcooked sprouts become, yellowish, mushy and develop the flavor of stale cabbage." (Julia Child) And no one likes a mushy sprout.

5. Season to taste with salt and pepper. Stir well and simmer for another minute or two, uncovered.

6. Remove from heat and serve immediately.

David Chang's Pickled Shiitakes

Can you believe it's Monday already? And how HOT it was this weekend? Hope you survived. I know the AC was turned on over here. This weekend really seemed to whiz by. Mr. S. didn't have the kidlets this weekend so we got some stuff done around his casa and around my cottage. On Saturday, we planted some of these cute Japanese boxwood bushes in front of my cottage, they're called, "Green Beauty." Aren't they gorgeous? I love how the green color just pops against the black bark.

Later that day we attended a birthday party for our friend Brian up in El Dorado Hills that his awesome wife Heather threw. It had a casino theme (she went all out and rented tables and hired dealers), it was a lot of fun. I love theme parties, especially if there's no costumes involved. (If you know me, then you know my intense dislike for having to dress up in costumes.) Sunday was all about BBQing- juicy burgers and fresh veggies. Today though, I thought I'd make another batch of these pickled shiitakes from David Chang's Momofuku cookbook. I made some several weeks ago but quickly scarfed all three jars down. If you like salty stuff over sweet, like I do then you'll positively adore these. Also, you don't have to wait to eat these, they're ready for munching immediately.

Pickled Shiitakes (adapted from Momofuku by David Chang & Peter Meehan)
(makes about a quarts worth)

Ingredients

4 loosely packed cups of dried shiitakes

1 cup sugar

1 cup usukuchi*

1 cup sherry vinegar

Two 3-inch knobs of fresh ginger peeled


Instructions

1. Soak the dried shiitakes in boiling water for about 15-20 minutes. Take the shiitakes out and set them aside. Put the leftover liquid through a fine-mesh strainer to remove any debris. Reserve 2 cups for the recipe. You can discard the rest or save it for other recipes (I like to use it as a base in recipes such as mushroom risotto).

2. Remove and discard the stems from the shiitakes. Slice the caps into strips.

3. In a pot, combine the steeping liquid, the sugar, the usukuchi, sherry vinegar, ginger and the sliced shittake caps. Place the pot on the stove over medium heat and bring to a nice simmer, for 30 minutes. Stir occassionally.

4. At 30 minutes, turn the heat off and allow the mixture to cool. Discard the ginger and pack the shiitakes (really get them in there) into the jars. Top off with the liquid (just enough to make sure the mushrooms are covered).

5. Keep refrigerated. Will be good for 1 month.

* Oto's Market on Freeport sells usukuchi.

Ingredient Spotlight: Morels, a Mood & a Movie

I won't lie, lately I haven't been doing a whole lotta cooking. I mean I haven't been subsisting on Top Ramen and Hot Pockets or anything of that nature, but dinners have just been pretty much the basics. I've been in a cooking funk. However, Wednesday night I did surprise Mr.S. with his favorite...fresh morels. The guy is like a kid at Christmas when it comes to morels. He waits eagerly all year for those mushrooms to come into season. We prepared them simply...just sauteed them up in some butter and served them with a side of eggs. Absolute perfection. Maybe those meaty little fungi will be the culinary jumpstart that I need to head back into the kitchen this weekend. In the meantime, "Jiro Dreams of Sushi" is opening this weekend at the Crest so I think I might try and pop over and check that out. Looks like a good flick.

Hongos Rellenos de Chorizo aka Chorizo Stuffed Mushrooms

I wasn't planning on posting a second blog post today but man, I need a night in after the last 24 hours. Before I start telling you about my recipe, let me tell you about my last 24 hours and you'd probably agree with me that it's a good night to throw some PJs on, pour myself a glass of wine, turn on the TV and type away. No driving around, no gallivanting about and definitely no interacting with others!

It started yesterday with my UPS guy getting slightly PO'd with me. Apparently he had tried to deliver an overnighted package that needed a signature (a parcel that I was not expecting) at 10am and I wasn't home. He swung back by in the late afternoon and I was home...but he was still upset and wanted to let me know. So first day back from vacation and I'm already getting scolded by the UPS delivery guy.

Then last night I got woken up around 1:45am by two cars smashing into each other loudly outside my home, followed by high volumes of yelling and more uses of the F-word than in the entire Boondock Saints movie....seriously. Based on the usage of the expletives and the bits of the conversation I heard, I'm pretty sure both drivers were highly intoxicated. I had a *&%#$^%@!! time falling back asleep!

So we come to today...new day, new start, right? Ha! I was doing ok until I left the house. I stopped by Kaiser to pick up a Rx. As I'm leaving, the woman a few cars down from me places her Jack Russell on the roof of her car while she places her stuff in her auto. Nothing too weird about that, right? Well as I watch her, she forgets the dog is up there, gets in her car and starts to back up her car! I had to run over there, scoop up the dog and thump on her window...then I kid you not, she pulls ATTITUDE ON ME! She practically rips the dog out of my arm and tosses him in the car, mumbles something about how she "didn't forget" (yeah, right) and drives off without a "Thank you."

At this point, I should have gone home but I decide to stop at a nearby book sale. Bookstores usually soothe me. This one would have if there wasn't this guy with 4 kids who was letting them run loose like they were at a playground. I have nothing against kids, I don't but when you're outnumbered 4 to 1, you don't take them to a bookstore to browse...especially not these particular kids! They were running around like cracked out spider monkeys disturbing everyone within a 10 stack radius. One even trampled my big toe with her hot pink Croc in her pursuit of another in a game of tag. "Dad," of course, was busy ignoring them.

As a last ditch effort, I made my purchase, limped out of the bookstore and stopped by a coffee shop for a coffee on the rocks. My usual Midtown coffee spot didn't have any parking so I resigned myself to stopping at a nearby Starbucks (and the hits keep on coming...I just didn't have any energy today to challenge anything like I normally do. Usually I'm a spunky, take no prisoners type of gal!). I was so busy digging in my purse for my wallet, that I didn't realize that the barista waiting on me was the girlfriend of an ex (from a loooooong time ago). I was "graciously" handed my drink with slitted eyes; which I'm pretty sure bore holes in the back of my head as I walked out. With the type of day I was having, I wouldn't be surprised if there was spit in my coffee either.

Ugh. FML. Is it the day over yet?

Well, even if the last 24 hours for me have been craptacular, I can make yours fantastic by letting you in on this great little recipe for Hongos Rellenos de Chorizo aka Chorizo Stuffed Mushrooms. Now I know not all of you are fans of chorizo- and hey, that's okay- you probably could sub in Soyrizo, although I have not tried that yet. And if you haven't had Manchego cheese before---it's quite tasty!

Note: The recipe called for white mushrooms which I'm not a fan of, they taste like styrofoam so I subbed in criminis.

Hongos Rellenos de Chorizo aka Chorizo Stuffed Mushrooms (recipe by Daisy Martinez)

Ingredients

1 Spanish chorizo (about 4 ounces), casing removed, see Cook's Note*

18 large (about 2 1/2 to 3-inch) white mushrooms (I subbed in criminis, they have more flavor)

1/3 cup olive oil, plus 1 tablespoon

1/3 cup finely diced onion

1/2 cup plus 2 tablespoons bread crumbs

1/4 cup homemade or store-bought reduced-sodium chicken stock

2 tablespoons freshly chopped parsley leaves

1/3 cup coarsely grated Manchego cheese

*Cook's Note: Spanish chorizo has a much firmer texture than Mexican chorizo. Cutting it with a knife doesn't really cut it. Pulsing the chorizo in a food processor gives the nice little pieces I'm looking for here.



Instructions

- Preheat oven to 400 degrees F.

- Cut the chorizo into 1-inch pieces and put them in a food processor. Pulse until the chorizo is finely chopped. Set aside.

- Remove the stems from the mushrooms. Mince half the stems (this can be done in the work bowl of the food processor). Reserve the other half of the stems for another use or discard them. Brush the mushroom caps with 1 tablespoon of the olive oil and set on a baking sheet. Set aside.

- Pour the remaining 1/3 cup olive oil into a large skillet over medium-high heat. Add the onion and minced mushroom stems. Cook, stirring, just until soft, 2 to 3 minutes. Add the bread crumbs and toss and stir until toasted golden brown. Scrape the bread crumb mixture into a bowl and set aside.

-Wipe the skillet clean with paper towels and add the minced chorizo. Cook over high heat until fragrant and glossy, about 3 minutes. Add to the bread crumb mixture. Add the chicken stock and parsley and fluff with a fork. Stir in the Manchego cheese. Use a spoon to fill the mushroom caps, mounding the stuffing attractively. Bake until stuffing is lightly browned, 20 to 25 minutes. Serve hot or warm.

Creamed Morels on Toasted Brioche

I'm back! Sorry for pulling a Houdini but April was a hectic month - the parental units came for a visit, I had some stuff that needed addressing in my personal life and then total klutz that I am - I fractured my foot. Anyhow when life gets complicated, it's best to let your food be simple and that's exactly what I did. After a particularly rough week, I decided to indulge myself a bit (calories be damned!) and whip up some creamed morels on toasted brioche...mmmm! Afterall, life is short and so is morel season!

Creamed Morels on Toasted Brioche (adapted from Orangette's Creamed Morels on Toast)

Ingredients

1/4 lb. fresh morels

3 T crème fraîche

2 T unsalted butter

Salt


Instructions

1. Slice morels in half and clean gently with a dry pastry or basting brush. (You can give them a quick rinse in some warm salty water but don't soak them.)

2. In a skillet, melt your butter at medium-high heat.

3. Add the morels and cook, stirring occasionally, until they begin to release some water.

4. Reduce the heat to medium, let the mushrooms reabsorb their juices, and continue cooking until they are nearly dry.

5. Add the crème fraîche, season with salt to taste, and stir over the heat for a minute or two.

6. Slice the brioche and toast it in the broiler. Serve alongside the morels.

Porcini and Morel Risotto

Last Saturday night, I had the pleasure of attending an art show featuring my talented friend Cate. Her show consisted of a series of delicate, colorful works done in gouache centered around mushrooms. Not only were her mushroom pieces quite beautiful but they also inspired me to don my apron and whip up a porcini and morel risotto for Mr. S.. I couldn't find a recipe that met my needs exactly so I ended up combining a recipe from Cooking Light and one from Cuizoo. The end product was absolutely delicious. The wild mushrooms imparted an earthy taste that wasn't overwhelming and the marscapone added the perfect bit of creaminess to the texture...pure mushroom bliss. The risotto was so good that Mr. S. even took the leftovers to work the next day!

Porcini and Morel Risottto

Ingredients

2 cups boiling water

1/2 cup dried porcini mushrooms (about 1/2 ounce)

1/2 cup dried morels (about 1/2 ounce)

2 T unsalted butter

2 cups beef broth

1 1/2 cups uncooked Arborio rice or other short-grain rice

1 cup chopped shallots

3 garlic cloves, minced

1 cup dry white wine

1/2 cup grated Parmigiano-Reggiano cheese

1/2-3/4 cup mascarpone cheese (depending on how creamy you want it)

1 tablespoon chopped fresh or 1 teaspoon dried thyme

salt

freshly ground black pepper


Instructions

 - Combine 2 cups boiling water and mushrooms; let stand 20 minutes or until soft. Drain through a colander over a bowl. Reserve soaking liquid; chop mushrooms.

- Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat (cover).

- Heat a large saucepan over medium-high heat. Coat pan with butter. Add rice, shallots, and garlic to pan; sauté 5 minutes. Add wine; cook until liquid evaporates (about 2 minutes).

- Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally. Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).

- Add mushrooms, Parmigiano-Reggiano and mascarpone cheeses, thyme, salt, and pepper; stir gently just until cheeses melt. Serve warm.

"Blue Mushroom" ( gouache on hot press, 2010 ) by Cate Schmiedt,  

 can be seen at Side Show Studios, 5635 Freeport Blvd. 

up to the first week of December.

You CAN Have Your Steak And Eat It Too! : Sauteed Mushrooms

Red meat is not bad for you. Now blue-green meat, that’s bad for you! ~Tommy Smothers

 

Diets be damned, sometimes nothing can soothe a foodie craving like a nice, juicy steak fresh off the grill. So last night, Mr. S. and I decided to enjoy some of this cool fall weather by grilling up some plump filet mignons from Taylor's Market. If you haven't purchased meat from Taylor's before, get in your car RIGHT NOW and go treat yourself...seriously, their meat department is amazing and their filets are melt-in-your-mouth tender. Now filets by themselves don't need much fiddling, but sometimes you just want to add a little "oompf" to your dish. So last night, we decided to try out a sauteed mushroom recipe by Ina Garten, the Barefoot Contessa. I've made sauteed mushrooms before, but these were delicious (Mr. S. couldn't stop raving about them) and the recipe will definitely be repeated in the future.

(Ina's recipe calls for wild mushrooms, I did a mix of criminis and trumpet mushrooms purchased from the Mushroom Lady at the downtown farmers' market. The original recipe also called for parsley, I omitted it since we didn't have any on hand.)

Sauted Mushrooms (Ina Garten, Barefoot in Paris)

Ingredients

2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello

1/2 cup good olive oil

1 cup chopped shallots (4 large)

4 tablespoons (1/2 stick) unsalted butter

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped garlic (6 cloves)


Directions

1. Brush the caps of each mushroom with a clean sponge. Remove and discard the stems.

2. Slice the small mushrooms thickly and cut the large ones in a large dice.

3. Heat the olive oil in a large (11 - inch) Dutch oven or saucepan.

4. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent.

5. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often.

6. Stir in the garlic and cook for 2 more minutes.

7.  Sprinkle with salt, and serve warm.

Unwrapped : Enoki Packets

This recipe involves very little effort, quick clean-up (who doesn't love that) and results in a sweet, earthy tasting side dish. If you're not familiar with Enoki mushrooms; they are long, thin, bone-colored and delicate in flavor. They are often used in Japanese recipes and are known to be high in niacin, iron and potassium.  I often toss some in some sukiyaki or simply wrap them in bacon and roast them in the oven.

Enoki Packets

(serves 2)

Ingredients

1 package of Enoki mushrooms (you can find these at Oto's, most Asian markets and the Raley's on Freeport often carries them...buy the fresh stuff not the canned or jarred)

1/3 cup mirin

1/3 cup soy sauce (I prefer Kikkoman Lite Soy Sauce for this recipe, it's not as salty tasting)

1/3 cup water

2 T unsalted butter


Instructions

1. Hold Enoki bundle together, cut off and discard the roots. Wash under running water for several minutes. Place on a papertowel and pat dry.

2. Mix mirin, soy sauce and water in a bowl.

3. Add mushrooms and allow to marinate for about 5 minutes. (Do not rinse)

4. Remove mushrooms and place on a sheet of aluminum foil.

5. Cut the butter into 4 pats and place them on top of the mushrooms (spaced apart).

6. Fold foil over to make a "packet", seal both ends well.

7. Place in an oven-safe dish (in case of leakage) and pop it in the broiler for 10-12 minutes until enoki are tender.

8. Remove from oven. Unfold packet.  Be careful the contents will be pipin' hot!

'Shrooming : Mushroom Soup

According to whomever decides this crap, September has been deemed National Mushroom Month.  Since I didn't want to have the mushroom mafia after me  for not paying proper homage to the almighty fungi, I decided to whip up a batch of pipin' hot mushroom soup.

[Note: If you are looking for a healthy, light soup...this is not the soup for you. It's heavy, decadent and a true "comfort food" dish.]

Mushroom Soup
(* adapted from a recipe in "Comfort Me With Apples" by Ruth Reichl)

Ingredients

1 lb. portobello mushrooms, destemmed & sliced
1 lb. crimini mushrooms, sliced
2 small yellow onions, diced
4 cups beef broth
1/2 cup red wine
2 cups heavy cream (or half and half)
1 cup whole milk
8 T flour
1 t ground nutmeg
1/4 t thyme
2 bay leaves
1 stick of unsalted butter
salt
pepper

Instructions

1. Melt butter over medium heat in a heavy saucepan.
2. When foam subsides, add onion and saute until golden.
3. Add mushrooms and saute until brown.
4. Stir in flour and then slowly whisk in broth.
5. Add seasonings.
6. Heat cream/milk on the stove or in the microwave and slowly add to pot. Whisk again to ensure that everything is incorporated.
7. Add wine. Whisk yet again. (Is your arm getting tired yet?)
8. Simmer on low for ten minutes (do not boil).
9. Taste. Modify seasonings as needed.