Saturday Six....

B

barb_b

Well-known member
- Pat's Zucchini bread in Mar's small bread pans in the oven as I write this....Made 5 small loaves. ((Yum!!))

- My Garage Sale Finds:

- Apilco Ramekins - Set of 24; $5.00!! Thrilled!! Thinking of how to use them...

- Bodem French Press - 4 cup - 50 cents.

- Scoured my basement for a glass container to make Steves Hot Pepper Sauce....Love the idea, but intimidated about the effect of handling / inhaling of so many cut peppers....

- Made Dessert Nachos again last night for a crowd. Really easy, make ahead and great presentation...

- Went to the local market ISO bruised tomatoes for sauce and unforunately, missed the timing...They went quickly! Oh well, will try again tomorrow!

 
Barb, when I am slicing up jalapenos or habaneros this is what I do

to avoid getting the oils on my hands, and it works pretty well. Holding the jalapeno with my left hand, I slice as close as I can get to the stem and then slice it off. There is a tiny bit of waste, but well worth not getting the heat all over my fingers. Then hold the bottom tip, I just slice on a diagonal until I get to the tip, then I leave that as is. When I get quite a few sliced I gather them up with a paper towel or plastic bag and place them in jars (sometimes I just use my hands and then wash them really well with dish soap). Now for inhaling, you could set a fan so it is blowing the fumes away from you, if that is possible. I never have a problem with the fumes unless I am chopping chipotles or habaneros in a food processor. Good luck and nice finds!

 
Mushroom Parmentier done in a ramekin

French Food at Home
Episode: Vegetarian
HOSTED BY: Laura Calder


* 2 pounds mushrooms
* 3 tbsp butter
* 2 tbsp olive oil, more as needed
* 1 x large red onion, chopped
* 3 cloves garlic
* A handful of chopped fresh thyme leaves
* 1/2 cup red wine
* 1/2 cup vegetable stock or water
* Salt and pepper
* 1 tbsp flour
* A handful chopped fresh parsley

Potato Topping

* 6 x medium floury potatoes, such as Yukon gold
* 2 to 4 tablespoons butter
* 1/4 cup milk
* Salt and pepper
* 4 ounces Comté or gruyere cheese, cut into very fine dice
* 2 tbsp Parmesan cheese


Directions:
Mushrooms

1. Clean and quarter the mushrooms. Heat just two tablespoons of the butter with one tablespoon of the olive oil and sauté the mushrooms until cooked and golden. Remove. Heat the other spoonful of olive oil (adding more if you need it) and sauté the onion until soft. Add the garlic for one minute. Deglaze with the wine and reduce to no more than a spoonful. Add the stock, the thyme, and the mushrooms, season with salt and pepper, and cook until the stock has reduced by half. Knead together the flour with the last tablespoon of butter and stir it in. Cook until the liquid has thickened to a sauce, a matter of minutes. Stir through the parsley. Spoon the mixture into a gratin dish.

Potato Topping

1. Steam the potatoes in a covered saucepan with about an inch-2.5-cm water in the bottom, until very tender. Mash with the butter and milk until very smooth, adding more milk if needed. Season with salt and pepper. Stir through the diced cheese. Distribute evenly over the mushroom mixture, and smooth with the back of the spoon (if you want to be very retro-housewife, make patterns with the tines of a fork or make waves with a spoon.) Sprinkle over the Parmesan.
2. Heat the oven to 425°F/220°C. Bake the gratin until bubbling hot and golden on top, about 15 minutes.

 
Mushroom Tarte Tatin

Mushroom Tarte Tatin

From: Cook Like A Chef, Michael Allemeier

Preheat the oven to 375 degrees Fahrenheit

For the Mushroom Tarte Tatin

* 4 x medium shallots
* 4 tbsp olive oil
* 12 oz mixed and wild mushrooms, sliced
* salt and pepper
* 4 cloves garlic, roasted
* 1 tbsp fresh thyme
* 1 tbsp fresh oregano
* 4 tbsp sugar
* 1/4 tsp sherry vinegar
* 1 1/2 cups caramelized onions (about 4 large onions)
* 8 oz puff pastry

For the Mushroom Tarte Tatin

1. Wrap the shallot in foil and bake it for 15 minutes in the oven. Bake the garlic cloves on the same cookie sheet. (Wrap the loose garlic cloves in foil with a little evoo drizzled on them.) Remove the shallots, peel and slice them and set aside. (It’s best to peel the shallots while still warm.) Remove the garlic, peel. and set aside.
2. Heat the oil in a heavy frying pan over a high heat. Add the mushrooms in batches and add salt and pepper. Do not crowd the pan. Turn the mushrooms when they begin to brown after about 2 minutes. Add some thyme, oregano and the roasted garlic. Cook for a further 2 minutes and repeat with the remaining mushrooms. Each portion of mushrooms should be cooked and then removed from the pan before cooking the next batch.
3. Increase the oven temperature to 425 degrees Fahrenheit. Combine the sugar and a tablespoon of water over a medium heat. Swirl the mixture until the sugar has completely dissolved and let the mixture boil until it reaches a nut-brown stage. Stir in the vinegar and remove it from the heat.
4. Divide the caramel between four ramekins, add mushrooms on top, caramelized onion and then roasted shallot. Top with a round of puff pastry, move to the oven to bake for about 20 minutes or until the pastry is golden and puffed.
5. Turn out on to plates and serve with a dollop of seasoned crème fraiche. May be served at room temperature.

 
Rutabaga, Carrot And Butternut Squash Puree With Honey Dipped Pecan Crust

Rutabaga, Carrot And Butternut Squash Puree With Honey Dipped Pecan Crust

* 4 1/2 lb. butternut squash, peeled, seeded, cut into 1-inch pieces – (2250grams)
* 1 cup (or more) chicken broth – (250ml)
* 3 lb. rutabagas, peeled, cut into 1-inch pieces – 1500grams)
* 1 1/4 lb. rutabagas, peeled, cut into matchstick-size strips – (625grams)
* 1 lb. carrots, peeled, cut into matchstick-size strips – (500grams)
* Cinnamon
* Fresh nutmeg
* Sugar
* Cream
* Ground star anise
* Crushed honey pecans


Directions:
Rutabaga, Carrot And Butternut Squash Puree With Honey Dipped Pecan Crust

1. Place the peeled carrots into a basket and cover over some boiling water.
2. Peel the butternut squash and seed it. Cut into 1 inch piece cubes.
3. To do this cut off the bottom ends of the squash. Cut the squash in two at the point that the narrow part (neck) meets the rounded bottom. Cut the bottom in half and, with a spoon and scoop out the seeds from both halves. Using a sharp, swivel-blade Y-shaped vegetable peeler, remove the peel from the two bottom halves and the neck.
4. Arrange cubes in a baking dish. Add 1 cup of your broth. Sprinkle with salt & pepper, cinnamon and some fresh nutmeg. Cover tightly with tin foil and take to the oven to bake until tender.
5. Drain the broth and place the squash in a mixer.
6. Boil rutabaga in salted water for 20 minutes. Remove and pat dry and place into mixer. Add dried carrots, and season with salt and pepper and blend. Add a touch of sugar, cream, cinnamon & nutmeg. Scoop some of the mixture into the buttered ramekins. Sprinkle honeyed pecans on top and bake for 20 minutes.

 
Thanks so much for the recipes! I found a video on WilliamsSonoma site for an egg dish which also

looks good.

 
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