closetcooking.com (pic has asparagus, recipe doesn't)
While we are nothing if not traditional around the holidays, this was one of my favorite new recipes from Akin Holidays 2K11. It was, as per usual, from my favorite old cookbook, Heart & Soul.
While I generally jump at the chance to make a new variation of Dot’s Breakfast Casserole, I saw this and knew that this sausage/mushroom/HOLLANDAISE concoction was clearly meant for me. And as with our standby breakfast casserole, it is stupid easy to make and just plain satisfying.
The interesting thing here is that it’s mushrooms (instead of the usual bread) that provide much-needed texture to the eggy goodness here. Also, while this is pretty much the same recipe you’ll find in H&S, I have taken some liberties (because what’s not better with Worcestershire?) and shortcuts (because water baths are for babies, not food), so it won’t match up exactly if you get to fact-checking.
1 lb hot sausage
8 oz portabella mushrooms
8 oz button mushrooms
dash of Worcestershire sauce + Cavendar’s
2 cups shredded cheddar cheese
8-10 eggs, beaten thoroughly
- Preheat oven to 375.
- Grease 9×13 in. baking dish and spread cheddar cheese on the bottom.
- Cook sausage, drain, and layer on top of cheese.
- In the drippings from the sausage, cook the mushrooms until just tender, adding Worcestershire and seasoning as needed.
- Add into dish on top of sausage and pour egg mixture over the top.
- Bake for 45 minutes or until the liquid (egg) in the middle of the casserole is firm.
- Serve and top individual portions with Hollandaise. Nom nom nom.
Merry New Year, Nummy!
I was thinking of making some sweeping New Year’s Resolution about posting more interesting things than soup in 2012, but then I realized I hate resolutions and I still love soup, so everyone can deal.
Seriously though – I wonder what percentage of people actually follow through with resolutions. Because I’m betting 90% of us just end up hating ourselves for not being able to cut it and the other 10% are overachievers who the rest of us hate.
Anyway, the soup: Not only is this delicious, but it’s also a good alternative when you’re looking to strap on the Italian feedbag but don’t want to pile on the calories. The tastes are the same, but because it’s mainly broth and veggies, it could be construed as mildly good for you. And it has a 2 full servings of veggies! (I made that up, but it could be true.)
Also, because this is not cream- or roux-based, all of you clichés who have resolved to eat more healthily in the new year can keep the dream for one more day.
1 rotisserie chicken, meat removed and chopped
3 cloves garlic, minced
1 onion, chopped
2 tbsp oil
6 cups (or more) chicken broth
1 cup pasta sauce
2 cans stewed/diced tomatoes with juice (if stewed, chop those suckers)
8 oz baby portabella mushrooms, barely chopped
1 bag spinach, roughly chopped
1 zucchini, chopped evenly
1 package refrigerated tortellini (tri-color for the fun)
1 cup parmesan cheese + extra for garnish
Seasonings to taste:
Italian seasoning + extra basil/oregano/thyme (fresh would be the bomb)
- Saute garlic and onion in oil until translucent.
- Add the next four ingredients and all of the herbs and simmer for 10 minutes.
- Bring to a boil. Add chicken, zucchini, and tortellini.
- Cook under zucchini and tortellini are tender. Stir in parmesan. Serve.
I have not posted in a while, but that is because I have not been making new recipes recently. We have so many great recipes on this site, and I had fallen into a trap of cooking the same 4 or 5 things because they are so tasty. Yesterday I decided to browse my list of “to make” recipes and came across one that for months I kept meaning to make. When it came down to buying the ingredients, it always just looked a little too healthy. Since the holidays are around the corner, I thought it best to start getting the health in now. This is a recipe for mushroom and leek wild rice I saw on Closet Cooking, with my own tweaks. It is so tasty and surprisingly filling. It reminds me of a healthier version of my mushroom and leek risotto recipe! I highly recommend making this. I served the rice over a bed of baby greens and added a couple slices of skirt steak for extra protein (quickly marinated in a soy, garlic, onion, sugar mixture and grilled).
Wild rice takes longer to cook then regular rice so start it first! The mushroom, leek, herb, rice mixture is tossed with balsamic vinaigrette. Feel free to use your favorite recipe, I wrote down a standard one below.– ts
1 cup wild rice
2 cups chicken broth
1 tablespoon butter
1 tablespoon oil
2 – 3 leeks green and white parts cleaned and sliced
2 cloves garlic
8- 10 ounces mushrooms (sliced) – I used a mix of cremini, shiitake and oyster
1 teaspoon thyme (chopped)
salt and pepper to taste
a large handful chopped pecans
about a 1/4 cup balsamic vinaigrette (recipe below)
- Simmer the wild rice in the broth on medium-low heat, covered, until it is tender and it has absorbed all of the broth, about 50-60 minutes and remove from heat. Drain excess liquids.
- Heat the oil and melt the butter in a large dutch oven/pan.
- Add the leeks and saute until tender, about 10 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Add the mushrooms, thyme, salt and pepper and saute until the mushrooms are just starting to caramelize, about 10-15 minutes.
- Mix the wild rice, mushrooms, pecans and balsamic vinaigrette
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1-2 large cloves garlic minced
chopped herbs (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
1. Mix/shake everything together
I was cleaning up the ole WordPress today and ran across this dusty draft in my backlog. How it is possible to forget such a yummy recipe – especially one that involves not one but two types of soup – is beyond me. Let’s remedy that, shall we?
This is 2-for-1 in that it is The Chef’s recipe for both Shrimp Stock and Tom Yum Soup. Usually, if you don’t have the time or patience to make your stock, you can buy it; but the ingredient list on this sucker makes me think you should go traditional or go home.
And I’d wager that the flavor will be well worth it. Tom Yum is spicy, brothy Asian goodness, and the longer it simmers and permeates your house, the better it will be when you finally slurp it down.
1 tablespoon of olive oil
shells from 1 1/2 pounds of shrimp (shrimp reserved)
1 red bell pepper, chopped
stems of 1 lb shiitake shrooms
2 lemongrass stalks, rough chopped
3 inch piece of ginger, rough chopped
2 celery stalks, rough chopped
1 onion, rough chopped
2 tsp of tomato paste
1/2 cup rice wine (mirin)
enough water to cover
- Add oil to stock pot. Add shrimp shells and cook them until pink.
- Add the rice wine.
- Add the rest of the ingredients and enough water to cover. Simmer for about 45 minutes. Strain.
Tom Yum Soup:
1 tbsp peanut oil
1.5 lbs shrimp
2 tsp sesame oil
4 garlic cloves, minced
1 inch piece of ginger, chopped*
2 lemongrass stalks, chopped*
3 Thai chilies*
1/2 red onion, sliced thin
2 celery stalks, cut on the diagonal into 1-inch slices
1 tbsp chili powder
1 tbsp Thai fish sauce
1 lb mushrooms, sliced
8 cups shrimp stock
2 cups cilantro, no stems
1 lime, cut into quarters for garnish
cilantro for garnish
- Heat large pot over medium heat. Add peanut oil. Then add garlic, chiles, ginger, lemongrass, onions, celery, sesame oil, and chili powder. Saute, stirring occasionally, until the onion softens, 5 to 10 minutes.
- Add shrimp, mushrooms, and stock. Cook for about 15 minutes.
- Add fish sauce and cilantro.
- *Remove lemongrass, ginger, and Thai chilies.
- Serve with lime wedges and cilantro sprigs. Add soy sauce if you need salt.
The Chef warns that you will definitely have leftover stock, so freeze it for next time, and your Tom will be Yum in no time.
I have not been seasonal in my postings. Butternut squash has been a theme these past weeks, and let’s be honest it just screams fall. Here is a very tasty take on chicken pot pie incorporating butternut squash, mushrooms, gravy, biscuits, and bacon. Do I need to say more? –ts
1 1/2 cups cubed butternut squash
3/4 cup milk
1/2 cup chicken broth (preferably homemade)
2 cloves garlic
1 tbsp. smoked paprika
1 tbsp. olive oil
6 slices center-cut bacon
3 portabella mushroom caps, cleaned and diced (about 3 cups)
8 oz. crimini mushrooms, cleaned and sliced
1 cup diced onions
2 lb. chicken breasts and thighs, diced
salt to taste
buttermilk biscuits (make your own if you can, but I can’t bake)
- Preheat the oven to 350°. Place the butternut squash, milk, chicken broth and garlic in a small pot and set over medium-low heat. Simmer for about 20 minutes, or until the squash is tender. Remove from heat and blend with an immersion blender until smooth. Stir in the smoked paprika and set aside.
- While the squash cooks, set a large skillet over medium heat. Once it’s hot, add the oil and the bacon and the onions. Saute until the bacon begins to crisp and the onions turn translucent, about 10 minutes.
- Add the chicken and cook through, about 10 more minutes. Then add the mushrooms and cook for an additional 5 minutes.
- Grease a casserole dish. Place the contents of the skillet in the baking dish, then ladle the butternut squash puree evenly over the top. Halve the biscuits and place them in an even layer over the top.
- Bake for 20 – 25 minutes, or until the biscuits are cooked through and golden. Remove and let stand for 10 minutes before servings.
The first official day of fall has come and gone, and that means it’s legitimately time for soup again! And I no longer have to put up with judgmental looks when I ask what the soup of the day while sitting on a patio in July.
As it is now October, I’ve clearly already made chili (cheese dogs) in celebration of the season, but this week I decided to turn my attention to things more healthy.
This recipe is similar to Mama Dunny’s oft-praised Veggie Beef Soup, and it is certainly not lacking in the ingredient department. Luckily most of these ingredients can be bought already prepped, so you get to stand and stir and taste and season without having to chop ’til your fingers fall off.
And believe it or not, the addition of Zing Zang here is not just a reflection of my inability to wait until Saturday morning to make myself a bloody. It actually adds great flavor and seasoning. Give it a slurp and see what I mean.
2 boxes beef broth
1 beef brisket (2.5 lbs or so), cut into 8 pieces
1 large can tomato sauce
2 cups Zing Zang Bloody Mary Mix
1 package mushrooms, sliced
2 carrots, chopped
2 stalks celery, sliced
1 potato, chopped (or parsnip if you’re feeling experimental)
2 cups cabbage, chopped (crunchy goodness)
1 bag frozen peas, carrots, corn, and lima & green beans
1 can diced tomatoes + juice (any non-Rotel variety)
1.5 cups mini farfalle pasta
1 tsp chili powder
1 tsp cumin
hot sauce & Tony’s & Cavender’s to taste (natch)
- Place brisket in large dutch oven. Cover with beef broth, tomato sauce, and Zing Zang. Add spices.
- Bring to boil and reduce to simmer. Cook on low for at least 3 hours (the longer and lower the better, but you just have to cook it until the brisket starts to pull apart).
- Once the brisket is tender, remove it from the broth and let cool. Pull apart.
- Turn the broth up to a boil and add the veggies. [Start with carrots and potatoes (which will take longer) and work your way down to things that cook quickly like mushrooms. ] Turn down to a simmer.
- Add beef and uncooked pasta. Simmer until pasta is cooked through. Add more broth if necessary.*
- TASTE and SEASON. This is a big ole mess ‘o soup (because why would make any other amount?), and that will require a LOT of seasoning. My measurements are always estimates, so use your own judgment. Nothing is more disappointing than bland broth.
- Serve with Saltines. Because some things Grandma did you cannot argue with.
*Do not be afraid to add more broth (and subsequently more seasoning) as you go along. All these veggies will suck up that moisture, and the broth is so delish that you’ll want more of it.
How about this beautiful autumn weather, nummy? It’s balmy and breezy and cool and simply delightful outside, no?
Actually, no; it is not. It’s going to be 88 degrees in Nashville this afternoon, and I just spent my lunch hour sweating through my long-sleeved shirt on the Calypso patio, so we Southerners still have a ways to go, as they say.
Nonetheless, it was 67 degrees when I left the house this morning and we even managed to cook out last night without me throwing up from the humidity. Also, we’ve gotten to watch The Vols play football – and actually win, no less – two Saturdays in a row, so I say it’s fall, dad-gummit.
In that vein, we’re gonna kick things off with a roasted veggie stock that can serve as the base for any seasonal soup you like. Roasting the veggies is super easy but will give you much more depth of flavor* than just doing a basic broth, so don’t go cutting corners.
8 oz of mushrooms
2 carrots, medium dice
8 garlic cloves, peeled
2 onions, medium dice
1 celery stalk, small dice
4 sprigs of thyme
- Preheat oven to 400.
- Coat all veggies in oil and roast on sheet pan for 1 hour.
- Remove veggies to a stockpot, then deglaze the hot roasting pan by adding 1 cup of water.
- Scrape up any browned bits, then add the liquid to the post along with 6 cups of cold water and the thyme sprigs.
- Simmer gently uncovered for 1 hour. Strain and store. Or use immediately to make The Chef’s Tortilla Soup. Easy and delish.
*Depth of flavor is my one bit of pretentious kitchen-speak for this post. We may have been out of the blogging game for a while, but that doesn’t mean the Cooking Channel hasn’t been playing on an obnoxious loop in the background of our lives the whole time. Osmosis, baby,
Filed under Soups, Veggies
It’s Monday, and due to the fact that I spent the better part of my Sunday sitting in traffic on I-40, all I want to do today is watch Netflix and play on Facebook as I normally would on Sunday. Unfortunately I have this stupid job thingy that’s totally ruining my plans.
So I’m giving my brain a break and posting something simple and fresh that I wish I’d had for lunch instead of the cold chicken fingers I actually ate. The Chef served this vinaigrette over roasted shrooms and carrots, and I must say between this and the baby carrot recipe, he’s actively proving that they aren’t just lame ranch-covered OM-related snacks from my childhood.
1/3 cup fresh lemon juice
1/2 cup soy sauce
3/4 cup canola oil
1/4 sesame oil
1 bunch of scallions, thinly sliced
1/2 cup of toasted sesame seeds
- Whisk together.
- Dress your veggies.
The Chef says this also works well as a marinade for lamb or beef. I cannot, however, vouch for lamb yet as that is one of the foods he has yet to make for me in an attempt to prove that it doesn’t, in fact, taste like dirt and barnyard like I think it does. I’ll keep you posted on that one.
This is not a picture of the actual boat, but it gives you the gist. Pic coming post haste.
Whenever I mention this to The Chef, he looks slightly befuddled and a little grossed out (I think the term “boat” evokes images of cruise ships and buffet lines or something). In my ever-present quest to prove him wrong, I am making him breakfast for dinner tonight, and this is on the menu.
Big D has been making this for years, and it is always quickly devoured. My dad actually once delivered one to my cousin’s house, and her husband (who is kept on a tight-but-healthy regimen) answered the door. He ate the whole thing by himself as though it were an actual 1-person sized sandwich. That is hilariously fat to the adorable power.
1 package hot sausage
1 onion, diced
1 green pepper, diced
1 package mushrooms, sliced
2 cups Mexican cheese, shredded
1 tbsp Worcestershire
1 tbsp yellow mustard
1 loaf bakery bread, not sliced
hot sauce, salt and pepper to taste
- Preheat the oven to 350.
- Remove most of the bread from the inside of the loaf, leaving an inch or so around the outside (the crust and a little bit of bread cushion is the main event here, so as long as you leave those, you’re golden).
- Cook sausage, onion, pepper and mushrooms. Drain.
- Return to skillet and add Worcestershire, mustard and seasoning. Add cheese and mix. (This is yet another recipe like Big D’s Breakfast Casserole where the more you experiment, the better it gets. Different kinds of cheese, spices and veggies are super fun in here. Live a little.)
- Stuff “boat” with sausage mixture, cover with foil and bake just until crusty and heated through (20 minutes).
- Slice and scarf. And drop a slice by my cousin’s house.
Sidenote: If you have any leftover filling, it’s stupid good on chips, perhaps even mixed with a little cream cheese for dipping. I know, I KNOW, cream cheese/dip fixation. Work out your own issues first before you come at me, OK? You’re not my real dad anyway.
This recipe is Ina Garten‘s, that sweet wonderful lady who spends her time having cocktail hour in The Hamptons with the gays and putting cream in everything.
Anyway, The Chef suggested I post this earlier today when the world was dark and gray and dreary, but lately Memphis weather has decided to be a rancid, sobbing manic depressive mess, so now it’s freaking beautiful outside. Whatever. We are not to be deterred. Soup was suggested, and soup you shall have.
And if you’re gonna have one, this should be it. This is perfection even if you don’t have a borderline shameful obsession with mushroom. (I literally just googled “disorder: people who marry vegetables” because I thought there might be a hilariously awesome word for crazyfolk who try to do stuff like this somewhere, but alas, I must be the first.) My problems aside, this is creamy, comforting goodness, so go get your Ina on, girl.
5 oz shiitake mushrooms
5 oz portobello mushrooms
5 oz cremini (or porcini) mushrooms
1 tbsp olive oil
1/4 pound + 1 tbsp unsalted butter
1 cup yellow onion, chopped
1 carrot, chopped
1 sprig fresh thyme + 1 tsp minced thyme, divided
salt & pepper
2 cups leeks, white and light green parts chopped (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup fresh flat-leaf parsley, minced
- Clean the mushrooms. Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and or cut them into bite-sized pieces. Set aside.
- Make the stock:
- Heat olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, onion, carrot, sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes or until the vegetables are soft.
- Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.
- Strain, reserving the liquid. (You should have about 4.5 cups of stock. If not, add some water.)
- Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown.
- Add the sliced mushroom caps and cook for 10 minutes or until they are browned and tender.
- Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot.
- Add the mushroom stock, minced thyme leaves, 1.5 tsp salt, and 1 tsp pepper and bring to a boil.
- Reduce the heat and simmer for 15 minutes.
- Add the half-and-half, cream, and parsley. Season with salt and pepper to taste and heat through (do not boil).