Asian-Style Mushroom Soup

From the kitchen of One Perfect Bite...I've always dreamed of picnics where food is served from vintage hampers and placed on tables perfectly appointed for al fresco dining. I see linen and crystal and glorious food set on plates of white porcelain chosen to highlight the colors of the light, yet sophisticated, fare chosen for the meal. There is a set menu, one beverage is sufficient to the day and shoes are not used, foursquare, as counterweights to prevent aerodynamic displays by the tablecloth. My dream is terribly civilized. My reality is a nightmare. Folks have gone on safari with less gear than it takes to get my crew to the park for a picnic. Cases for hot, cases for cold. Condiments. Food for the allergic and food for the just plain fussy. We pack bags of ice, a thermos of boiling water and a quantity beverages that could stock a small emporium. And we always, always , manage to forget something.

We had a real break in the weather today. The sun came out and stayed for hours. The day was cool but we Oregonians are a hearty lot and can handle that. It was a perfect day for a picnic. So picnic we did. We quickly assembled a group of kindred spirits and headed to the coast for an adult al fresco feast. I was responsible for soup and dessert. I had to throw both together quickly and was limited by the ingredients I had on hand, but I was pleased with the results. I wanted to share the recipe for the soup I made with you today. It is vaguely Asian and really easy to do. If you like egg drop soup, I know you'll love this. Here's the recipe.

Asian-Style Mushroom Soup...from the kitchen of One Perfect Bite

Ingredients:
8 cups of chicken broth
2 tablespoons Thai fish sauce
3 tablespoons tamari
8 ounces thinly sliced white mushrooms
1 cup frozen peas
4 large eggs, beaten
Salt and pepper to taste
1/4 cup chopped scallions or chives

Directions:
Bring chicken broth to a boil. Reduce heat to a simmer. Add fish sauce, tamari and mushrooms. Simmer for 5 minutes. Add peas and eggs, stirring constantly to break up eggs. Simmer for 2 minutes longer. Remove from heat. Season to taste with salt and pepper. Garnish with scallons or chives. Yield: 6 servings.








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Mushroom and Sherry Soup - The Housewife Diary
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Creamy Wild Mushroom Soup - Dish by Trish
Mixed Mushroom Soup Recipe - 101 Cookbooks

Zucchini Caponata

From the kitchen of One Perfect Bite...Classic caponata is a Sicilian dish that's made with eggplant, olives and capers. It has a unique bittersweet taste that I've grown to love and I use it the way many folks use pesto. It's not unusual to find it on my table as an appetizer or a side-dish and I've even been known to use it as a main course. The second round of our holiday meals centered on food from the Mediterranean. I selected foods that lent themselves to the grill and al fresco dining. Yesterday, I used caponata as an appetizer. Tonight, I used it as a sauce for a pasta that made a light and simple supper. I'm not terribly fond of eggplant, so I've replaced it with a variety of summer squash that is more to my liking. You'll notice that I cut my vegetables into a larger dice than is generally used in caponata. I prefer the texture of chunkier vegetables and I've found caponata prepared in this way can be served with brushetta or pasta with equally good results. I've really simplified the classic recipe and use only those ingredients that are absolutely necessary to achieve the flavor I want. There's no denying that a lot a lot of chopping is required to make this, but if you like bold flavors, I know you'll love this dish and find the effort worthwhile. Here's the recipe.

Zucchini Caponata...from the kitchen of One Perfect Bite

Ingredients:
1/4 cup olive oil
1 cup chopped onion
1/2 cup chopped celery
2 teaspoons minced garlic
3 cups zucchini cut in 1/2-inch dice
1 cup yellow squash cut in 1/2-inch dice
1-1/2 cups chopped skinless tomato
1 tablespoon tomato paste
2 to 3 teaspoons sugar
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 to 2 tablespoons drained capers
1/4 cup pitted halved black olives, preferably oil-cured
1/4 cup chopped fresh basil

Directions:
1) Heat oil in a large heavy skillet. Add onions and celery and cook until softened, about 5 minutes.
Add garlic and cook until fragrant, about 30 seconds. Stir in zucchini, yellow squash and tomatoes. Reduce heat and cook, covered, until vegetables are cooked, about 20 minutes.
2) Stir in tomato paste and cook, uncovered, until liquid evaporates.
3) Add sugar, salt, and pepper; stir and remove from heat. Cool slightly. Stir in capers, olives and basil. Refrigerate, covered, for 8 to 24 hours before serving. Yield: 2 cups.







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Memorial Day 2011

I wonder if they would like to be remembered in this way. Their wall stands in a grove along the river bank and on this day they are commemorated in a ceremony of touching simplicity. A chime tolls for each name as it is read aloud. The ceremony takes several hours. The wall is inscribed on both sides and time is needed to pay respects to all the fallen. Few gather to mark the occasion and most in attendance have come out of curiosity, a precious few to bear witness. Tucked among them, you'll find an occasional face newly etched with sorrow and bearing the loss of tomorrows that will never be. They are here to mourn and heal. Others are here to reflect. They have been given the gift of freedom by the faceless warriors whose names etch this wall. They search for appropriate words. There are none.

Mango Salsa

From the kitchen of One Perfect Bite...Before getting to today's recipe, I wanted to let you know about an article in Gourmet Live that lists the 50 most important women in food. The list is fairly comprehensive and contains some entries and omissions that might surprise you. At the very least, it will give you something to talk about with other foodies and friends. Over the course of the next year, I'm going to try to make one dish created by each of the women on the list. If you'd like to join in the fun, email me and we can formalize a schedule. Otherwise, I'll aim to publish one recipe each Friday starting the second week in June. I hope to hear from you.

The hail was a bit much, but other than that we've had a great day. The fajitas and tacos were both well-received and everyone loved the mango salsa I'm featuring here tonight. This simple condiment is a feature of Mexican, Asian and Indian cuisine. This version has a decidedly Mexican bent and, like yesterday's pico de gallo, a recipe is needed only to list the ingredients required to make it. Once they are assembled the dish becomes a chop, combine and chill affair that can be tailored to your liking. I do hope you will give it a try. Here's the recipe.

Mango Salsa...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 cups diced mango
3 tablespoons finely chopped jalapeno pepper
3 tablespoons finely chopped red onion
2 tablespoons fresh chopped cilantro
1 tablespoon lime juice

Directions:
Combine all ingredients in a storage container. Cover and chill for up to 3 days. Yield 2 cups.








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Pico de Gallo

From the kitchen of One Perfect Bite...Our plans for the weekend are in place, and, despite predictions of heavy rains, we plan to soldier on. We'll simply move everything, save for grilling, inside. Should you drive by and look up the hill, you'll see a huge umbrella on the deck of the topmost house. We'll be the folks you see grilling under its protective cover. I've planned two themed meals for the holiday. I'm leaving the third in the hands of the kitchen gods and praying they'll be kind to me. I've been working on condiments for the Mexican-style meal I've planned for tomorrow night. If all goes according to Hoyle, we'll be having fish tacos and fajitas along with numerous sides and sundry Southwestern fixin's. I thought this weekend would be an ideal time to add some of these condiments to my recipe collection. Fast and simple has real appeal to me on these long holiday weekends. I hope it does for you as well. I realize that you can buy any of the condiments I'll be featuring, but I've always had a quiet chuckle when I see "fresh" pico de gallo or "fresh" mango salsa with an expiration date stamped on their containers. Tomatoes are still being imported here. They look very anemic, so I've been ripening them in a brown paper bag, hoping to get better color and flavor for the salsas I'm preparing. The technique helps, but it will never replace the blood red color and sweet flavor of garden grown tomatoes. We make do. Pico de gallo is a fresh tomato salsa that is served with many Mexican dishes. It is very easy to make and homemade versions have far more flavor than anything that can be purchased in the supermarket. A recipe is needed only to list the ingredients required to make the salsa. The directions can be summed up in three words, chop, combine and chill. That, literally, is all there is to it. Here's the recipe.

Pico de Gallo...from the kitchen of One Perfect Bite

Ingredients:
1- 1/2 cups seeded, diced tomatoes
1/4 cup diced red onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
Juice of 2 limes
2 tablespoons cilantro, plus extra for garnish
Salt and pepper

Directions:
Combine all ingredients in a bowl. Yield: 2 cups.








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Spiked Pink Lemonade - Pink Saturday

From the kitchen of One Perfect Bite...I have a friend, met through blogging, who is having a special birthday tomorrow. Actually, her blog is celebrating its third anniversary. Beverly, who blogs at How Sweet the Sound began a meme called Pink Saturday three years ago. It's proved to be enormously popular and has a large number of followers who faithfully share something pink with other readers, each and every Saturday. I count myself in their number. I began posting "pink" food there about 2 years ago. It was a stretch, but Beverly allowed me to do it and, as a result, I made new friends and found a wider audience for my recipes. I couldn't let this anniversary pass without posting a celebratory drink that her readers can sip as they toast her success. This is really simple to make. If you like your lemonade with a kick, add vodka. If you prefer a non-alcoholic drink, omit it. It's a great summer drink and I think you'll find many occasions where it can be enjoyed. Here's how it's made.

Spiked Pink Lemonade...from the kitchen of One Perfect Bite courtesy of Somewhere Splendid

Ingredients:
1 cup sugar
4 cups water, divided use
1 cup fresh lemon juice
3 teaspoons grenadine or 2 drops red food coloring
4 ounces vodka (optional)

Directions:
1) To make simple syrup: Combine sugar and 1 cup water in a small saucepan set over medium heat. Stir mixture to dissolve. When mixture is clear remove from heat and set aside to cool.
2) Pour lemon juice into a pitcher. Add remaining 3 cups water and simple syrup. Stir in vodka (if using) and grenadine or food coloring. Chill. Serve over ice cubes. Yield: 4 servings.







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This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Linguine with Snow Peas, Cucumber and Peanuts

Asian-Style Noodles and Two of My Favorite Peanuts



Grandson Connor



Grandson Joshua

From the kitchen of One Perfect Bite...I've been on my own for dinner this week and, because of that, I've been trying to make dishes that will feed one person without having leftovers to deal with. I did well until tonight. I had a quantity of snow peas that simply had to be used before they became fodder for the compost heap. I didn't want to waste them and couldn't bear the thought of another stir-fry, so I did a quick search for recipes where they might be used. I finally settled on this one for peanut noodles. It appears everywhere, but I think it was originally developed for Food and Wine magazine and that they should be the ones credited for its creation. While I have several excellent recipes for noodles of this type, they don't use snow peas and would not easily adapt to their addition. Because this recipe was an ideal solution to my "pea" problem I've ended up adding yet another recipe for peanut noodles to my repertoire. I can honestly report that this dish is fast, easy and delicious. I will make it again, although it presents some problems. Unlike most dishes of this sort, these noodles are served hot. The vegetables are added just before serving to keep them crisp-tender. Herein lies the problem. When the dish is reheated it becomes goopy and the vegetables become limp. That means leftovers will leave much to be desired. As written, the recipe makes four very generous servings. Try to manipulate ingredients so you have no leftovers to deal with. Even having said that, those of you who make this dish will be pleased with the results. Here's the recipe.

Linguine with Snow Peas, Cucumbers and Peanuts...from the kitchen of One Perfect Bite courtesy of Food and Wine

Ingredients:
2 teaspoons minced garlic
2 tablespoons soy sauce
1/3 cup smooth peanut butter
2/3 cup canned low-sodium chicken broth or homemade stock
1-1/2 tablespoons lime juice
1/4 to 1/2 teaspoons red pepper flakes
3/4 teaspoon salt
3/4 pound linguine
1/2 pound snow peas, cut diagonally into thin slices
2 cups fresh bean sprouts
2 scallions including green tops, chopped
1 English cucumber, peeled, halved lengthwise, and sliced thin
1/2 cup chopped salted peanuts, divided use

Directions:
1) Combine garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt in jar of a blender or food processor. Puree until smooth.
2) Cook linguine in a large pot of salted boiling water until almost done, about 6 to 8 minutes. Add snow peas and bean sprouts and cook until just done, about 3 minutes. Drain and toss with the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, and 1/3 cup of the peanuts. Serve with the remaining peanuts sprinkled over the top. Yield: 4 to 6 servings.







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Reader's Top Ten Favorite Posts

From the kitchen of One Perfect Bite...A few weeks ago, I marked the 1000th post on One Perfect Bite. At that time, several of you asked which posts had been most popular with readers. I honestly didn't know and promised to do some research. I had time to do that today and came up with this list. I did have to laugh as I put it together, because not one of my personal favorites is on it. Here is the list of your top ten favorite posts. They appear in order of popularity. We'll do mine some other time.

I also received a nice surprise today. I was looking through my blog statistics and was puzzled to find a number of visits from the Smithsonian Food & Think blog. A little research led me to an article called The Hamburger: A Quintessential American Meal. While not mentioned by name, the article links to the post I had written on Salisbury Steak. Who'd have ever thunk it? I wonder if there's a Nobel Prize for meatloaf. I'd best get to work on my speech.











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Stir-Fried Asparagus with Chopped Nuts and Ginger

From the kitchen of One Perfect Bite...I know, I know. I'm really am sorry. Today's photo is dull and less vibrant than I'd like it to be. While planning for the week, I made a mental note to photograph this dish before it was tossed with soy sauce. My intent was lost somewhere between the drawing board and the wok, and as you can see, I mechanically added soy sauce to the pan, giving the asparagus and nuts the exact hue I was trying to avoid. I do things like that. All the time. Fortunately, all that's hurt is my pride, and the photo is a more accurate depiction of the finished dish than my staged attempt would have been. I'm on my own for supper tonight and this is the type of dish I like to make when Bob is not home. We both like this stir-fry, but while I consider it an entree, he considers it a side dish, and that can make dinner more complicated than I like it to be. I had this with a bowl of steamed rice and it made for a wonderful meal, one, I might add, that is perfect for Meatless Monday. Asparagus floods our local markets at this time of year and it can be purchased for less than $3 a pound. I take advantage of the season while it lasts. This is an especially easy dish to make. It uses ingredients that can be found in any grocery store and can be table ready in less than 30 minutes. I use tamari when I make this, but regular soy sauce can be used as a substitute. More information about tamari can be found here. I find it to be more flavorful regular soy sauce, so I keep a supply of it on hand. The only caution I have to share with you regarding this recipe, is a reminder not to overcook the asparagus. Make sure your wok or pan is hot before adding oil to it. This step prevents food from sticking to the pan as you stir-fry. If you have all the ingredients ready to go, this comes together in seconds. It should be served immediately. While cashews are more authentically Asian, you can use peanuts or cashews to make this dish. While there is no true substitute for the nuts, water chestnuts or sunflower seed kernels can be added to provide texture for those who are allergic to them. I know that those of you who try this dish will love it. Here's the recipe.

Stir Fried Asparagus with Chopped Nuts and Ginger...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 pounds asparagus, cleaned and diagonally cut into 1 -1/2-inch pieces
1 tablespoon vegetable oil
2 teaspoons dark sesame oil
1 tablespoon fresh ginger, finely chopped
1 tablespoon tamari or soy sauce
1/2 cup salted peanuts or cashews, chopped

Directions:
1) Heat a wok or frying pan. Add vegetable and sesame oil and heat until oil shimmers.
2) Add ginger and cook for 1 minute, stirring often.
3) Add asparagus and cook for 4 minutes, until barely tender and still bright green. Stir in nuts and tamari or soy sauce. Cook 2 minutes longer. Serve immediately. Yield: 2 to 3 main course servings.








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Blueberry and Sour Cream Tart

From the kitchen of One Perfect Bite...I received a copy of the Chicken and Egg from Chelsea Miller, who blogs at A Duck's Oven. It was part of a giveaway package that she had assembled for her readers and I was the lucky winner. The cookbook was written by Janice Cole, who raised three chickens in an urban environment, and her book is a collection of the recipes they inspired. It's a lot more fun than most of the pinch of this, dash of that tomes that line my bookcases. I've found several recipes that I want to try, but I decided to start with this lovely, flavorful tart. It was a good choice. While the recipe is not trouble free, it is delicious, and those of you who are fond of barely sweet desserts will love this one. The base of the tart is made from a cookie dough that's blind baked and then filled with a nutmeg and orange custard that's made with sour cream. The tart is finished with a topping of blueberries that shimmer under a light glaze of currant jelly. While I encountered some problems, I liked this tart well enough to make it twice and I have no reservations about sharing it with you. I will make it again when local berries are available. Be sure to coat your tart pan with a nonstick spray. The crust is very brittle and you want it to quickly and easily release from the pan. Bitter experience has taught me that it does not take well to manhandling. You should also be aware that the cook-time recommend in the recipe is way off base. Think of it as a suggestion rather than a directive. My oven has just been recalibrated, so I know the problem lies outside its walls. It took 30 minutes for my custard to reach the stage where it was shimmy-set. While the developer believes this will keep for two days I would take that with a grain of salt. It won't go bad in that period of time but it will get soggy and become unappetizing. If you prepare this with frozen berries, make sure they are completely defrosted and dry before topping the tart. I hope you will try this. It really is delicious. Here's the recipe.

Blueberry and Sour Cream Tart...from the kitchen of One Perfect Bite adapted from original recipe by Janice Cole

Ingredients:
Cookie Crust
1-1/4 cups all-purpose flour
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup sugar
1 egg, separated
Filling
6 tablespoons unsalted butter, softened
1/2 cup sugar
1 tablespoon all-purpose flour
2 large eggs
3/4 cup sour cream
1-1/2 teaspoons vanilla extract
1/2 teaspoon grated orange zest
Topping
2 cups fresh blueberries
1/4 cup red currant jelly, warmed

Directions:
To make tart crust:
... Place flour, nutmeg and salt in a medium bowl and whisk to combine.
... Beat butter and sugar in the bowl of an electric mixer at medium speed for 1 minute. Add egg yolks and beat until blended.
... Reduce speed to low and add flour mixture, beating just until a dough forms. On a lightly floured surface, press dough into a flat disk. Spray a rectangular (14 x 4-1/2) or round (9-inch) tart pan removable bottom with nonstick cooking spray. Press dough into bottom and up sides of pan. If it breaks, simply press it into pan as smoothly as you can. Refrigerate for at least 30 minutes or until firm.
... Meanwhile, preheat oven to 375 degrees F.
... Whisk reserved egg white until frothy. Brush insides of chilled crust with egg white. Bake for 15 minutes, or until pale golden brown and set. Transfer to a wire rack and cool for 10 minutes.
To make filling:
... Beat butter and sugar in bowl of an electric mixer at medium speed for 2 minutes or until light and fluffy. Beat in flour. Add eggs, one at a time, beating well after each addition. Beat in sour cream, vanilla and orange zest. Pour into baked crust.
... Bake for 20 minutes or until lightly puffed around edges. Cool completely on a wire rack.
To make topping:
... Lightly toss blueberries with warm jelly. Pile on top of tart. Refrigerate or serve immediately. Yield: 8 servings.






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Fresh Broccoli Salad with Tomatoes, Black Olives and Feta Cheese

From the kitchen of One Perfect Bite...This salad adds lovely color to a Mediterranean-style meal. I served it this evening with lamb kabobs and Greek-style lemon potatoes. The table was a riot of color and the only hue missing was the blue of the Aegean Sea. This is one of the few salads that I prepare year round. The ingredients, while not always local, are readily available and relatively inexpensive. Making the salad ahead of time eases the strain of dinner service, while still guaranteeing that everyone gets a vegetable with their meal. I know that many cooks like to serve this type of salad raw. I understand their rationale, but I prefer the color and crisp-tender bite of perfectly blanched vegetables in salads such as these. This one appeals to me because it is dressed simply with oil and vinegar. While the recipe calls for amply coating the broccoli, I just nap mine and use only enough dressing to flavor the salad. You can prepare the salad several hours before you plan to serve it, but if it sits too long or you use too much dressing it will get goopy. I actually dress mine just before it is served. I have only one caution regarding the preparation of this lovely salad. Keep your broccoli florets bite-size, so folks don't have to use knives on their salads. Many of you do not stock Greek seasoning in your spice cabinets. I know I don't. I've included instructions for making the spice blend in the note at the end of the recipe. If you don't want to bother with it, simply use a bit of oregano or marjoram and everything will be fine. I do hope you'll try this. Here's the recipe.

Fresh Broccoli Salad with Tomatoes, Black Olives and Feta Cheese...from the kitchen of One Perfect Bite

Ingredients:
2 cups blanched fresh broccoli florets
1 garlic clove, peeled and minced
1 cup cherry or grape tomatoes
3/4 to 1 cup thinly sliced or coarsely chopped scallions (white and tender green)
1/2 to 1 cup pitted Kalamata olives, drained
1 cup crumbled feta cheese
Red wine vinegar and extra virgin olive, or commercial Greek-style salad dressing
Salt and freshly ground black pepper to taste
Greek Seasoning as desired (see note below)
Crisp leaf or Boston lettuce for garnish
Freshly grated Parmesan or Romano cheese as desired for garnish (optional)

Directions:
1) To blanch broccoli: Drop into boiling salted water and cook for 2 minutes over high heat, or, microwave broccoli in water to cover in a glass heat-proof bowl at HIGH power for 1 to 2 minutes. Immediately rinse broccoli under cold running water to stop cooking action. Drain well and pat dry.
2) Combine blanched broccoli, garlic, tomatoes, green onion, olives, and feta cheese in a deep medium bowl. Add enough vinegar and olive oil or commercial dressing to moisten broccoli mixture well. Season with salt and pepper to taste. Add Greek seasoning if using. Cover with plastic wrap and refrigerate until ready to serve.
3) To serve, line 4 to 6 salad plates with crisp lettuce leaves, or, line a large salad bowl with lettuce leaves. Spoon broccoli mixture onto each salad plate, or into large salad bowl. Garnish each individual salad or large salad bowl with a sprinkle of grated cheeese if desired. Yield: 4 to 6 servings.

Note: To make Greek seasoning, combine the following ingredients and store in an air-tight container for up to 6 months : 1 -1/2 teaspoons dried oregano, 1 teaspoon dried mint, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried marjoram, 1/2 teaspoon dried minced onion, 1/4 teaspoon dried minced garlic








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Spring Mushroom Soup with Aromatic Vegetables

From the kitchen of One Perfect Bite...Our normally beautiful spring has been erratic this year. Rain, that should have stopped weeks ago, continues to fall unpredictably and we've been pelted with stinging hail that makes local farmers shudder, and guarantees a late harvest in an area that's dependent on agricultural income and the jobs it provides. Their jobs may appear to be bucolic but they're surely not stress free, or, for that matter, guaranteed. To make matters worse, one of our local TV stations has a maniacal forecaster who, I swear to God, smiles whenever there's bad weather to report. Now I know he's young and been taught to be personable on air, but it gets to be a bit much at times. Were a tidal wave to hit the coast or a comet race towards earth, I'm certain he'd report it with a smile. Normally, at this time of year I've moved on to much lighter fare, but there have been days this spring when that smile of his has warned of weather that's cold and damp enough to warrant a warming soup. While I've drawn a line of sorts in the sand and refuse to make our winter favorites, I have been experimenting with lighter and quicker soups to ease the spring chill. This wonderful soup is an example of that lighter fare. It was inspired by one Emeril Lagasse created for Good Morning America years ago. I really like this and I think those of you who try it will like it, too. It uses a handful of everyday ingredient and can be on the table in an hour or less, depending on your knife skills. No special instructions are required to make this delicious, mostly mushroom soup. Here's the recipe.

Spring Mushroom Soup with Aromatic Vegetables...from the kitchen of One Perfect Bite inspired by Emeril Lagasse

Ingredients:
1 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup finely diced smoked bacon
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 pound quartered button mushrooms
2 teaspoons minced garlic
3 tablespoons all-purpose flour
4 cups chicken stock or canned chicken broth
1/2 teaspoon dried thyme
3/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1 cup frozen green peas
1/4 cup heavy cream

Directions:
1) In a Dutch oven or soup pot, heat butter and oil over medium high heat until hot. Add bacon and cook, stirring, until bacon is crisp and golden brown, about 5 minutes.
2) Add onions, celery, and carrots and cook, stirring, until soft, about 3 minutes. Add mushrooms and cook, stirring, until mushrooms release their liquid and have begun to brown around edges, about 5 minutes.
3) Add garlic and cook for 1 minute. Add flour and cook, stirring, for 2 minutes. Add chicken stock, thyme, salt and pepper and stir to combine.
4) Bring soup to a boil, then reduce heat and simmer, stirring occasionally, for 30 minutes.
Remove from heat. Stir in peas and cream and let sit for 5 minutes before serving. Yield: 4 to 6 servings.







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Forest Mushroom Soup - Stumptown Savoury
Mushroom and Sherry Soup - The Housewife Diary
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Creamy Wild Mushroom Soup - Dish by Trish
Mixed Mushroom Soup Recipe - 101 Cookbooks

Roasted Strawberries-and-Cream Cheesecake

From the kitchen of One Perfect Bite...Left to my own devices this cake never would have happened, but the Silver Fox made a request that I couldn't refuse. He loves cheesecake and was taken with the notion of one made with roasted strawberries. He had seen the cake on Martha Stewart's site and ask me to try it. He rarely makes such specific requests and I felt duty bound to give it a try. I must also admit to some curiosity about the combination of roasted strawberries with cream cheese, and that, coupled with this picture from her site, completely hooked me. So? Let me begin by saying this is a nice cake, and those of you who enjoy cheesecake should consider giving it a try. The deeper flavor of the roasted strawberries certainly makes the cake interesting and worth a one-shot, if nothing more. The cake is not without problems. Fortunately, they can be overcome with a little patience and some common sense. My cake needed a full 70 minutes of baking to barely set and, by that time, the surface of the lovely creamy layer had turned a decidedly beige hue. I was still not convinced it was done enough to hold together when released from the pan, so I let in stay in the oven, heat off, until it cooled. Fortunately that, plus a full 24 hours in the refrigerator, did the trick. Strawberries-and-beige lacks the panache of strawberries-and-cream, so I put a glaze on the top of my finished cake to hide a less than stellar color. If I make this again, I'll opt for a sour cream topping rather than the glaze, which I think, in retrospect, provides too much contrast with the muddy pink of the strawberry layer . While the cake gains flavor the longer it sits, I would also add some strawberry extract to boost its taste next time around. That of course begs the question. Would I make the cake again? Probably not. I'm glad I tried it, but there are lots of cheesecakes out there that I prefer. Here's the recipe for those of you I haven't scared away.

Roasted Strawberries-and-Cream Cheesecake...from the kitchen of One Perfect Bite, courtesy of Martha Stewart Living Omnimedia

Ingredients:
1 pound strawberries, hulled
3 tablespoons light corn syrup
1 cup finely ground graham crackers (about 4 sheets)
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted
1 pound plus 13 ounces cream cheese, room temperature
1/4 teaspoon salt
2 large eggs, room temperature
1 vanilla bean, seeds scraped and reserved
8 ounces mascarpone cheese, room temperature

Directions:
1) Preheat oven to 300 degrees. Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat. Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 1 hour 30 minutes. Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely.
2) Raise oven temperature to 350 degrees. Stir together graham cracker crumbs, 3 tablespoons sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9-inch springform pan to make an even layer. Bake until crust is firm to the touch and has just darkened, about 10 minutes. Transfer pan to a wire rack, and let crust cool completely.
3) Reduce oven temperature to 325 degrees. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add remaining cup sugar and the salt. Scrape down sides of bowl; add eggs, 1 at a time, mixing well after each addition. Scrape down sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes. (Reserve vanilla bean for another use.)
4) Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine. Pour strawberry-cream cheese mixture on top of crust; smooth with an offset spatula. Carefully spoon dollops of plain cream cheese mixture on top, smoothing with an offset spatula.
5) Wrap the exterior of the springform pan in 2 layers of foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until set, about 1 hour to 1 hour 10 minutes. Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until cold, at least 4 hours (up to overnight). Yield: 8 to 10 servings.






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Apricot Cheesecake Bars - Culinary in the Country
Chocolate Chip Ricotta Cheesescake - Amanda's Cookin'
Strawberry Chocolate Cheesecake - Andrea Meyers
Key Lime Cheesecake - The Culinary Chronicles
White Chocolate Cheesecake - Kitchen Unplugged
Mascarpone Cheesecake and Hiking Fun - Baking Powders
Blackberry Cheesecake - Avocado Pesto


This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Tortino di Fagiolini - Green Bean Tart

From the kitchen of One Perfect Bite...I'm not an extravagant person. I've known for years that the dream of the house on the hill is far sweeter than its acquisition and I'll never forget the lessons learned in the Italian kitchen of my childhood. While not an asetic, Mrs S. really believed that men were as rich as the things they could live without and she practiced what she preached. Some of it must have rubbed off on me. My consumer gene is quieter than most, but I occasionally stumble on something that awakens the shopper in me. That happened this morning as I was browsing through the wonderfully shameless first edition of Ruth Reichl's new venture, Gilt Taste. It's a high end catalog that features hard-to-find and artisanal food, as well as some wonderful recipes and great food writing. I was a bit poorer by the time I finished my breakfast coffee and could envision the look of disapproval Mrs. S would have given me. It also set me to thinking about the other lessons I learned while sitting at her table. She was a wonderful cook and had a natural gift for combining unusual ingredients in a way that would make a singular and scrumptious dish. One that I remembered was a frittata made with cheese and green beans. I had never been able to duplicate it, but I recently came across a very similar dish in the Los Angeles Times and decided to try it for our dinner tonight. Mrs. S. would have been pleased and I think that those of you who try this will find it very interesting. It is fairly simple to do and would make a wonderful entree for lunch or a light supper. If you are looking for meatless entrees I really think you'll like this. Here's the recipe.

Tortino di Fagiolini - Green Bean Tart...from the kitchen of One Perfect Bite, courtesy of Noelle Carter, Los Angles Times

Ingredients:
1 1/2 pounds green beans, cleaned
Salt
2 tablespoons extra-virgin olive oil
1 red onion, sliced into thin strips
1 small garlic clove, chopped
5 eggs
1/2 cup grated Parmigiano-Reggiano
1/4 cup milk
Freshly ground pepper
1 cup ciabatta crumbs

Directions:
1) Bring a large pot of salted water to the boil. Add green beans and boil just until tender, 2 to 3 minutes. Drain beans, and immediately shock them in a bowl of ice water to stop cooking. When beans are just cool, drain again. Coarsely chop beans into pieces approximately 1-1/2 inches in length and place in a large bowl.
2) In a large sauté pan, heat olive oil over medium high heat until hot. Add onion and cook, stirring frequently, until onions are translucent and begin to color, 8 to 10 minutes.
3) Stir in chopped garlic and continue to cook until onion is caramelized, 6 to 8 minutes. Remove pan from heat and cool slightly, then toss onions and garlic with green beans.
4) Meanwhile, make egg base: In a medium bowl, whisk together eggs, Parmigiano-Reggiano, milk, one-fourth teaspoon salt and several grinds of pepper.
5) Stir egg base in with the beans and onion mixture.
6) Heat the oven to 350 degrees. Prepare pan: Completely line a 9-inch springform pan with foil, and grease foil.
7) Pour bean mixture into pan and sprinkle with bread crumbs. Bake until set (it should barely jiggle, and a knife inserted will come out clean), 30 to 40 minutes. Remove and cool tortino, still in pan, on a rack.
8) When tortino is cool, cover pan and refrigerate it until chilled (chilling tortino will make it easier to slice). Serve cold or at room temperature. Yield: 6 servings.








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