Mushroom Bourguignon

  • YIELD: 4 to 6 servings
  • TIME: 1 hour

Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you’re not using homemade, buy a good brand. If you’re a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and let them really brown when searing; that caramelization adds a lot of depth to the sauce. Maitake mushrooms give this a brisketlike texture, in a very good way.

Mushroom Bourguignon

INGREDIENTS

  • 6 tablespoons butter or extra-virgin olive oil, plus more as needed
  • 2 pounds mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks (about 10 cups)
  • 8 ounces peeled pearl onions (2 cups), larger ones cut in half
  •  Kosher salt and freshly ground black pepper
  • 1 large leek or 2 small leeks, white and light green parts, diced (1 1/2 cups)
  • 2 carrots, thinly sliced
  • 3 garlic cloves (2 minced, 1 grated to a paste)
  • 1 tablespoon tomato paste
  • 2 ½ tablespoons all-purpose flour
  • 1 ½ cups dry red wine
  • 1 ½ cups beef, mushroom or vegetable broth
  • 1 tablespoon tamari or soy sauce, plus more to taste
  • 3 large fresh thyme branches or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 3 to 4 ounces chanterelle or oyster mushrooms, thinly sliced (about 1 cup)
  •  Smoked paprika, for serving
  •  Polenta, egg noodles or mashed potatoes, for serving
  •  Chopped flat-leaf parsley, for serving

PREPARATION

  1. Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn’t all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
  2. Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
  3. Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
  4. Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.

SOURCE

https://cooking.nytimes.com/recipes/1020738-mushroom-bourguignon

Three-Cup Vegetables

  • YIELD: 4 servings
  • TIME: 30 minutes

This vegan dish is inspired by three-cup chicken, a deeply savory Taiwanese specialty that can be traced back to the 13th century, to the execution of Wen Tianxiang, a scholar-general of the Song dynasty who resisted Kublai Khan’s invasion. The night before Wen’s death, a guard is said to have made him the surprisingly pungent chicken dish with the prison’s limited resources. It has many variations, but usually calls for braising chicken in rice wine, soy sauce and sesame oil with plenty of ginger, garlic and basil. Here, root vegetables like carrots, parsnips, sweet potatoes and turnips take the place of the chicken, but feel free to also add tofu and quick-cooking vegetables like broccoli or snap peas with the roots. Serve over rice or ramen noodles to soak up sauce.

Three-Cup Vegetables

INGREDIENTS

  • 2 tablespoons canola or other neutral oil
  • 6 cups root vegetables, such as carrots, parsnips, sweet potatoes and-or turnips, cut into 1/4-inch slices and halved or quartered if large (about 2 pounds)
  • 1 (1-inch) piece ginger, peeled and thinly sliced
  • 10 garlic cloves, smashed and peeled
  • ¾ cup Chinese rice wine
  • 6 tablespoons low-sodium soy sauce
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons dark brown sugar
  • 2 dried chiles, like chiles de árbol, or 1/4 teaspoon red-pepper flakes
  • 2 cups fresh basil leaves, torn if large

PREPARATION

  1. In a large skillet, heat oil over medium-high heat until it shimmers. Add the vegetables, ginger and garlic, and cook, stirring occasionally, until vegetables are crisp-tender and browned in spots, 7 to 10 minutes.
  2. Lower the heat to medium and stir in the rice wine, soy sauce, sesame oil, brown sugar and red-pepper flakes. Cook, stirring occasionally, until the vegetables are tender and the sauce has reduced, 10 to 15 minutes. Remove from heat, and stir in the basil.

SOURCE

https://cooking.nytimes.com/recipes/1019923-three-cup-vegetables

LESSONS LEARNED

  • This is very good!
  • I used a mix of carrots, parsnips and turnips. I went with gin instead of rice wine. I added tofu and skipped the basil.
  • I served it over udon noodles.
  • Very tasty and very filling.

Maple Roast Beef

INGREDIENTS

  • 2 Kg (4 ½ lbs) Beef Pallet (I used a Sirloin Tip Roast)
  • 30 ml (2 Tbs) olive oil
  • 3-5 thick onion slices (to taste)

SAUCE INGREDIENTS

  • 250 ml (1 cup) beef bouillon
  • 125 ml (1/2 cup) maple syrup
  • 30 ml (2 Tbs) Dijon mustard
  • 10 ml (2 Tsp) minced thyme
  • 5 ml (1 Tsp) minced rosemary
  • Salt & Pepper to taste

DIRECTIONS

  1. Preheat oven 350o F
  2. In a bowl, mix ingredients for sauce.
  3. Remove any excess fat
  4. In a roasting pan, brown roast in oil for approx. 2 minutes each side.
  5. Remove roast and pour sauce in roasting pan. Bring to a boil, scrapping sides with wooden spoon.
  6. Place a couple of onion rings in bottom of pan, place roast on top. Place remaining onion rings on top and place root vegetables around roast. Bast veggies and roast.
  7. Cook covered for 3 ½ hours or until meat separates easily with fork.

Prep: 20 minutes        Cooking time: 3 ½ hours        Makes: 6 to 8 portions

Aunt Lauren’s Spinach Pie

If you’re more of a savory person, be sure to try Audrey’s family recipe. For holidays spent down in Mississippi with her Aunt Lauren, this simple spinach pie is the perfect complement to turkey or ham (and also tastes great for breakfast leftovers).

INGREDIENTS

  • 2 double crust ready-to-use pie crusts
  • 6 eggs (reserve 1 yolk)
  • 1 lb. mozzarella cheese
  • 20 oz. chopped spinach (thawed and drained)
  • 2 lb. sausage (1 hot, 1 mild)
  • ½ c. cottage cheese
  • 2 cloves minced garlic

DIRECTIONS

  1. Preheat the oven to 400° F.
  2. Beat the eggs and cook the spinach.
  3. Heat a pan over medium-high heat and cook the sausage until evenly browned.
  4. Mix together all the ingredients and pour the mixture into the two pie shells.
  5. Cover with the top crusts and cut slits for ventilation.
  6. Mix egg yolk with water and brush the mixture on top of the pie.
  7. Bake for 40 minutes.

SOURCE

The Morning Dispatch, December 24, 2020

Mama-Jo’s Peanut Butter Bars

In true Southern grandmother style, Charlotte’s Mama-Jo baked tins full of sweets each December. These peanut butter bars were the most coveted by friends and neighbors. Enjoy this surprisingly simple, Southern twist on the Reece’s peanut butter cup.

  • 1 ½ sticks melted margarine
  • 1 ½ c. graham cracker crumbs
  • 1 lb. XXXX powdered sugar
  • 12 oz. chocolate chips
  • 1 (18-oz.) jar peanut butter

Work together margarine, cracker crumbs, powdered sugar, and peanut butter in a medium bowl. Pack the mixture firmly into a 9 x 13-inch pan. Melt chocolate chips in the microwave and pour them over the peanut butter mixture. Let cool and cut into squares

SOURCE

The Morning Dispatch, December 24, 2020

Oatcakes

INGREDIENTS

  • 2 cups large-flake rolled oats
  • 1/2 cups walnut pieces
  • 1 cup all-purpose flour
  • 2 tbsp packed brown sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter
  • 3/4 cup buttermilk

DIRECTIONS

  1. In food processor or blender, pulse oats with walnuts until powdery yet with small pieces; transfer to bowl.
  2. Whisk in flour, sugar, baking powder and salt.
  3. Using paster blender or 2 knives, cut in butter until crumbly.
  4. Stir in buttermilk to form stiff smooth dough. Form into disc, wrap and refrigerate for 30 minutes (Make ahead: refrigerated for up to 24 hours)
  5. On lightly floured surface, roll out dough to scant ¼ inch (5mm) thickness.
  6. With 2-inch (5cm) round cookie cutter, cut out rounds, rerolling scraps.
  7. Place 1 inch (2.5cm) apart on two parchment paper-lined or greased rimless baking sheets.
  8. Bake 350o 28 minutes or until edges are crisp and golden – in top and bottom thirds oven, rotating and switching pans halfway through.
  9. Let cool on pan for 5 minutes; transfer to rack and let cool completely.

SOURCE

Canadian Living, January 2008

Creamy Vegan Tofu Noodles

  • YIELD: 4 servings
  • TIME: 20 minutes

There is no need to reserve this recipe exclusively for vegans: This noodle dish will win over any crowd, regardless of dietary dispositions. Here, tofu is blended with garlic, five-spice powder and water for a creamy yet weightless sauce that wraps around each noodle. The same technique can be used to create a lush dairy-free pasta sauce (just add nutritional yeast and fresh herbs) or a ranch-like dip (blitz silken tofu with garlic, onion powder and herbs). For this recipe, be sure to use firm tofu, as it has more body and makes for a heartier sauce. The creamy noodles provide the perfect backdrop for the spicy, punchy black vinegar sauce.

Creamy Vegan Tofu Noodles

INGREDIENTS

FOR THE NOODLES:

  • ¾ teaspoon kosher salt, plus more as needed
  • 12 ounces thick Chinese wheat noodles
  • 1 (14-ounce) package firm tofu, broken into pieces
  • 2 garlic cloves, sliced
  • ½ teaspoon granulated sugar
  • ½ teaspoon five-spice powder
  • ½ cup finely chopped cilantro leaves and tender stems, plus a few sprigs for serving
  • 2 teaspoons sesame oil
  •  Toasted white sesame seeds, for garnish

FOR THE TOPPING:

  • 2 tablespoons Chinkiang vinegar (black vinegar), or a combination of 4 teaspoons rice wine vinegar plus 2 teaspoons soy sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon chile oil or chile crisp, such as Chiu Chow chile oil
  • 1 scallion, finely chopped
  • 1 (1/2-inch) piece fresh ginger, peeled and finely chopped

PREPARATION

  1. Prepare the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until the noodles are just tender, about 6 minutes. Drain, rinse with cold water and drain well again.
  2. As noodles cook, prepare the topping: Add vinegar, soy sauce, chile oil, scallion, ginger and 1 tablespoon water to a small bowl and stir to combine.
  3. Place the tofu, garlic, sugar, five-spice and 3/4 teaspoon salt into a blender or food processor and blend, adding about 6 tablespoons of water, 1 tablespoon at a time, until the sauce is completely smooth and creamy. (You may need up to 12 tablespoons of water, depending on your tofu.)
  4. Place the noodles in a large bowl and pour the tofu sauce on top. Add the cilantro and sesame oil, and toss until coated.
  5. To serve, divide the noodles among bowls. Top with the spicy soy-vinegar sauce, sesame seeds and cilantro sprigs.

SOURCE

https://cooking.nytimes.com/recipes/1021508-creamy-vegan-tofu-noodles?

Roasted Salmon With Jalapeño, Honey and Lime

  • YIELD: 4 servings
  • TIME: 25 minutes

This is speedy weeknight salmon with a kick, thanks to sliced jalapeño, which flavors the honey glaze and cooks alongside the salmon. The chiles caramelize as they roast, becoming spicy and sweet. If you want to reduce the heat slightly, use two jalapeños instead of three. Serve with steamed white or brown rice, spooning the extra glaze over the salmon and rice.

Roasted Salmon With Jalapeño, Honey and Lime

INGREDIENTS

  • ¼ cup honey
  • 3 medium jalapeños, thinly sliced crosswise into rings
  • 2 tablespoons apple cider vinegar or rice wine vinegar
  • 1 tablespoon soy sauce or tamari
  • 4 (6-ounce) skin-on salmon fillets, about 1-inch thick
  •  Olive oil, for brushing
  •  Kosher salt, to taste
  • ½ lime, for serving
  •  Chopped fresh cilantro, for serving (optional)
  •  Steamed rice, for serving

PREPARATION

  1. Heat the oven to 400 degrees. While the oven heats, combine the honey, jalapeños, vinegar and soy sauce in a small saucepan. Bring to a boil, then turn the heat to low and simmer for 10 minutes. Set aside.
  2. Pat the salmon fillets dry using paper towels. Brush a 9-by-9-inch baking pan (or other similar-size baking pan or dish) with olive oil, then place the fillets in the pan, arranging them evenly without crowding. Brush the fillets generously with olive oil and sprinkle with salt. Pour the glaze and jalapeños over the salmon, spooning some of the glaze onto the fish as it collects in the bottom of the pan.
  3. Roast the salmon for 6 minutes, then baste with the glaze. Return to the oven and roast until the salmon is cooked through but still slightly rare in the center, another 6 to 8 minutes.
  4. Spoon the glaze in the pan over the salmon, then squeeze the lime over the salmon, and sprinkle with salt and cilantro, if using. Serve hot with rice on the side, pouring any glaze that remains in the pan over the rice.

SOURCE

https://cooking.nytimes.com/recipes/1020713-roasted-salmon-with-jalapeno-honey-and-lime