Tag Archives: Chives

RECIPE: Caramelized Mushrooms with delightful Red Wine Sauce and Dumplings

This is probably not something you want to make during the week. It requires patience, well time rather than patience, because you don’t have to actually be in the kitchen for most of it. Just at home. You know… reading a good book, or watching trashy TV or anything that’s not work-related/stress.

It’s based on this lovely recipe from JoytheBaker for Caramelized Mushrooms and Dumplings. And it’s delightful. It’s super super nice and definitely more of a candidate for an under the week meal.
So I remembered this dish this weekend, and then I remembered how much I like red wine sauces that have cooked for hours (mmmmmmmmmh!!), soooo I figured, why not combine the two? (It’s all about combining things in my opinion. Which also does go wrong a lot of the time, but let’s not talk about that on the blog). So here it goes.

RECIPE: Caramelized Mushrooms with delightful Red Wine Sauce and Dumplings 

1. Start with the chopping. Here’s what needs chopping:
– 2 Leeks (thin slices)
– 2 Carrots (rough cubes)
– 1 big or 2 small Sweet Potatoes (rough cubes, similar size to carrots)
– 500g Mushrooms (very rough, you want them to stay juicy)
2. Melt a tablespoon of Butter in a big frying pan, and once melted add the mushrooms and fry for a couple of minutes. When they’ve taken on some colour, put them in a separate bowl and season with salt and pepper.
3. Add a splash of Olive oil to a saucepan and then caramelize the leek for a couple of minutes (if you like it a little sweet (like me), also add some honey)
4. When the leek has softened, add the carrots and sweet potato cubes and fry for about 2 minutes.
5. When it’s all sizzling (now it gets exiting!!) Add about 250ml of red wine (or however much you fancy… quite a lot anyway) and let it cook off a little, then add 500ml of vegetable stock, 2 teaspoons of dried Thyme and the mushrooms.
6. And that’s it pretty much for this part of the dish. Now you just have to leave it for a couple of hours (2-3) on fairly low heat (obviously stirring it every now and again) until it’s become fairly thick. Not thick thick, but thicker (so it’s not soup-consistency anymore)
7. Stir in 1 cup of frozen Peas.
8. Make the dumplings (oh and this would also be a good time to preheat the oven, 200° please)
– Mix 2.5 cups of flour with 1 tablespoon of baking powder, 1 teaspoon of salt, 2 teaspoons of sugar, some black pepper, 1/4 cup of chopped chives (I used frozen)
– Quickly incorporate 170g of Butter with the dry ingredients with fingers.
– In a separate bowl mix 1 egg with 3/4 cups of natural yoghurt and the juice of half a lemon.
– Mix the yoghurt mix with the rest.
– Shape into dumplings (add more flour if the mix feels too moist!!)
9. Fill the mushroom mix into a casserole and put however many dumplings will fit on top (have the others for breakfast the next morning)
10. Put in a 200° hot oven for approximately 25 minutes or until the dumplings are cooked through.
11. Serve with some crème fraiche.

 

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Things to Try Thursday, 19th January 2012

SWEET
Nothing sweet that caught my eye this week, I’m afraid.

SAVOURY

1. I’ve recently discovered my unconditional love for sweet potatos, so: Sweet Potato Gratin

2. I’m also a big fan of butternut squash: Butternut Squash Stew (should probably make the most of winter vegetables)

3. Peas. Of course we can’t not talk peas, when we’re talking about vegetables that I like. Here’s an amazing sounding recipe for Green Pea Pesto Ravioli (they’re sooo pretty too!)

4. This one reminds me a tiny bit of these Huevos Rancheros of closetcooking. The only thing in common being salsa and egg, but surely kidney beans and avocado could only make these waffles even better? Savoury Cornmeal and Chives Waffles with Salsa and Eggs 

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RECIPE: Poached Egg with Avocado-Pea-Coriander Mousse

Remember? A week or so I made Eggs Florentine and it made me think that surely there’s a lot of similar-ish things you can do with poached eggs. Whilst I really liked the idea of toasted brioche with something shiny and green, I wasn’t sure if the spinach was ideal. It was nice, but not my favourite. I also messed up the hollandaise a little last time, so I thought I’d better do another sauce!

So yesterday I decided to make something slightly similar looking which tasted quite different, here’s how I did it!

1) Prepare the Pea-Avocado “Mousse”: Bring some good quality vegetable stock to the boil and add frozen peas and cook until they’re done.

2) Whilst that’s happening, mush up 1 very ripe Avocado, add quite a lot of chopped up coriander and some fresh lemon juice.

3) When the peas are done, put some aside and mush the others up and mix with the avocado mixture. Add in the whole peas to make it look slightly nicer and mix the whole mousse with some salt.

4) Roughly chop some mushrooms, fry them in a tiny bit of olive oil and sprinkle with curry powder. Like with the bruschetta, you don’t want them to be well done, they should contain some liquid, because for this dish, you want them to taste quite fresh.

4) Make the crème fraiche sauce or dressing by mixing crème fraîche, salt, pepper, sugar, red wine vinegar, fresh chives and coriander

5) Slice 1 brioche, brush with some olive oil and put under the grill. Be careful though, they burn very quickly!

6) Poach 1 egg

7) Assemble by putting mousse on the toasted brioche followed by the poached egg and sprinkled with the mushrooms. To finish off put the crème fraîche sauce/dressing on et voilà

8) If you want to make it look prettier, you can also top it with the “hat” thing on the brioche that wasn’t big enough to slice and some fresh slices of avocado!

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RECIPE: Creamy, Herby Mushroom Bruschetta with Balsamico Vinegar Sauce

A lot of the time, when people say herby, they really only mean sprinkling the dish with some parsley. When I say herby, I mean it! Go crazy on the basil and the chives in this dish :)
I hope you’re not getting bored of recipes involving bread, but you know, I post the things I actually made, and I had bread left over, and because I’m so incredibly efficient with my resources, I thought I’d use it and since I liked how this using up turned out, I thought I’d share it with you!

1) Start by making the balsamic vinegar sauce or dressing: Heat up just over half a cup of balsamic vinegar with sugar and salt and let it cook. Be careful though, you don’t want to leave it on the heat for too long, because otherwise the sauce will get really hard and chewy. You don’t want that, so you if you’re as forgetful as me, you might want to add in some water straight away, but still: watch it!

2) Wash and cut up 2 good handfuls of mushrooms. This dish is meant to be a little rustic, so don’t slice them too finely or something!

3) Fry them in a little bit of butter and olive oil.

4) Spice with some sugar, salt and curry powder

4) You don’t want them to properly cook, just warm through and get some flavour from the frying, so when they’ve been in there for a little while, but before you turn off the heat, add in quite a lot of fresh basil and cut in chives

5) As soon as the basil has wilted a little bit, turn the heat off and add in some la vache qui rit. (Or equivalent, this dish would be a lot more elegant if you used Crème Fraiche or Ricotta instead, but as said before, I’m trying to use what I can find in the fridge at the moment)

6) Finish this part of the dish with a fair bit of fresh lemon juice.

7) Halve some rustic bread and put some olive oil on it and put it under the grill for a couple of minutes

8) Top the grilled bread with the mushroom mixture and enjoy with the balsamic vinegar sauce :)

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