Waist Watchers Special - Spinach and Cheese Stuffed Portobello Mushrooms

From the kitchen of One Perfect Bite...I hate dieting and the restrictions associated with it. I don't do well with plans and prepackaged meals, so when I pack on pounds, I have to come up with recipes that work for me, but do not scare off the Silver Fox, a committed carnivore, who views most greens and meat substitutes as "stuff". C'est la vie. While I consider these mushrooms to be a main course, he views them as a side dish meant to keep meat from getting lonely on  his plate. That actually has worked out well for both of us. At any given meal, there is at least one dish we can share and it makes creating diet meals a lot easier for me. Over the past three months, I've found or created recipes that make dishes I actually enjoy and I now have a collection of diet-worthy recipes to share with those of you who are also in waist watcher mode. These stuffed mushrooms are the first recipe in what I hope will become a weekly feature on One Perfect Bite. They are easy to make and quite satisfying, though I suspect you will want to add additional herbs and spices to the ingredient mix. I do hope you'll give these mushrooms a try. Here is how they are made.

Remains of the Day - Turkey, Mushroom and Noodle Casserole

From the kitchen of One Perfect Bite...I probably should buy smaller turkeys. While we are not traditional turkey lovers, my gang so loves the leftovers that are crafted from turkey remains, that I dare not bring anything less than an 18 to 20 pound bird into the house. I try, as best I can, to vary the dishes I make from leftover turkey, so each year I deliberately add a few new entrees to my permanent rotation. I gave this turkey casserole a trial run tonight, and my taster extraordinaire has given it his much coveted "Spousal Seal of Approval" That means it is good enough to share with you and will again appear on my table. The Silver Fox has been busy of late and he can now add dictation,  data entry and all-around good-nature to his skill set. He has made it possible for me to continue sharing recipes and chatter with you and despite my pirate patch and restricted activities, I am getting better, much better. Hopefully, next week I'll be back in fighting form and once again able to read and comment at will, at least until the next transplant is done. I know you will love this casserole. It is rich and creamy and it is a wonderful way to dispose of those last handfuls of turkey. I can't help but think it would be a marvelous dish to tote a church supper or pot luck and if you have a large family they'll be on clouds nine from first to last bite. If yours is a group of two or four, make two smaller casseroles and freeze one of them for later use. I really hope you'll give this casserole a try. You won't be sorry. Promise! Here is how it's made.

Turkey Noodle Casserole...from the kitchen of One Perfect Bite Courtesy of Fine Cooking magazine

Ingredients:
4 tablespoons unsalted butter; more for the baking dish
Kosher salt
3/4 cup coarse dry breadcrumbs
2 tablespoons extra-virgin olive oil, divided use
1 tablespoon freshly grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh sage
Freshly ground black pepper
1 pound assorted fresh mushrooms, cleaned and sliced 1/8 to 1/4 inch thick
3 tablespoons minced shallots
2 medium cloves garlic, minced
1/2 cup all-purpose flour
6 cups low-fat milk
3-1/2 ounces (1-1/2 cups) grated sharp white Cheddar
3 tablespoons finely chopped fresh flat-leaf parsley
8 ounces pappardelle pasta or wide egg noodles
3 cups shredded or diced roast turkey

Directions:
1) Position a rack in the center of oven and preheat oven to 350 degrees F. Butter a 3-quart baking dish. Bring a large pot of well-salted water to a boil over high heat.
2) Mix breadcrumbs, 1 tablespoon olive oil, Parmigiano, and sage in a small bowl. Season to taste with salt and pepper. Set aside.
3) Heat a large (12-inch) skillet over medium heat. Add remaining 1 tablespoon olive oil to pan and then add e mushrooms. Cook, stirring frequently, until softened and golden on edges, about 10 minutes. Reduce heat to medium low and add shallots and garlic. Cook, stirring until softened, about 2 minutes. Season to taste with salt and pepper and set aside.
4) Melt butter in a 4-quart saucepan over medium heat. Add flour and whisk constantly until it colors slightly, about 2 to 3 minutes. Remove pan from heat and gradually whisk in enough milk to form a thick, smooth paste. Set pan back over heat and whisk in remaining milk in a steady stream. Add 1 teaspoon salt. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium low and simmer for 3 minutes, whisking constantly. Turn off the heat and stir in Cheddar and parsley. Season to taste with more salt and pepper. Set aside.
5) Cook pasta in boiling water until al dente, about 1 minute less than package timing. Drain and spread pasta in an even layer on bottom of prepared baking dish. Sprinkle turkey and mushrooms over pasta. Pour sauce on top and use a fork to distribute it evenly.
6) Sprinkle breadcrumbs over entire casserole. Set on a baking sheet to catch drips and bake until golden-brown and bubbling, about 50 to 60 minutes. Let rest 20 to 30 minutes before serving. Yield: 6 to 8 servings.

      

                                                    Older Posts

                  One Year Ago Today:                                                     Two Years Ago Today:

         Leftover Turkey Sweet Chile Sloppy Joes                          Pumpkin-Apple Streusel Coffee Cake
                  

               Three Years Ago Today:                                                     Four Years Ago Today: 

                          Kheer                                                                         Butterscotch Pudding

Mushroom Stroganoff

From the kitchen of One Perfect Bite...Last week I received a box of beautiful, uniformly humongous, mushrooms from To-Jo Mushrooms, a company that sells mushrooms of all types for home delivery on their website, FreshMushrooms.com. In addition to the wonderful assortment of affordable mushrooms, the site also features a collection of recipes that will appeal to any serious cook. I loved their recipes and will  feature many of their creations before the year is out, but I've wanted to try a meatless stroganoff for the longest time. The size of the mushrooms I received made them a perfect substitute for the beef or chicken normally found in stroganoff, so, my dreamed of Mushroom Stroganoff became the order of the day. Here is how it came together.

I quartered the mushrooms before putting them in a skillet to dry roast and lightly brown. Once they had some color I added salt, butter and some aromatics to give them flavor and sauteed them until they released their juices. I then deglazed the plan with a healthy splash of Madeira for additional flavor and richness. A more detailed explanation on the process can be found in the recipe below. Though meatless, this is a terrific stroganoff. Goat cheese gives it a richness and unique flavor that I think you will really enjoy. This is an easy dish to make, but there is some wait time involved, so be sure to read the recipe so you understand the time requirements before you roll up your sleeves and start.

This is the finished dish. Much of the flavor in this stroganoff comes from a mushroom broth that's created by soaking dried Shitake mushrooms in boiling water. I usually let the mushrooms sit in water for an hour before using them and their broth. I also suggest making this dish with broad flat noodles that are cooked slightly longer than would normally be the case. For best results the noodles should be soft, but not mushy. The dish is served as though it was a casserole. The mushrooms, sauce and noodles are combined before serving and presenting at the table. This is a beige dish, so make sure you serve it with a lovely green salad or a steamed green vegetable. Keep the sides simple because the goat cheese makes this a rich dish. Here's how this version of stroganoff is made.

Mushroom Stroganoff...from the kitchen of One Perfect Bite inspired by Alton Brown

Ingredients:
2 cups sliced dried Shitake mushrooms
3 cups boiling water
3 tablespoons unsalted butter
1-1/2 pounds large stuffing mushrooms, quartered
1 teaspoon kosher salt
1/2 cup chopped shallots
1 tablespoon all-purpose flour
1/4 cup Madeira wine
1-1/4 teaspoon beef or vegetable bouillon base
1-1/2 cups strained mushroom broth
8 ounces sour cream
4 ounces fresh goat cheese
1/2 teaspoon black pepper, freshly ground, plus more for garnish
12 ounces extra-wide egg noodles
Garnish: Chives or green onion tops

Directions:
1) About 1 hour before starting to cook, place shitake mushrooms in a bowl and cover with boiling water. Let sit for 1 hour.
2) Strain both and rapidly boil down to 1-1/2 cups. Set aside for the moment.
3) Set 4 quarts of water to boil over high heat. Cover with lid ajar.
4) Melt butter in a 12-inch straight-sided saute pan set over medium-high heat. Increase heat to high, add mushrooms and saute until they darken in color. Sprinkle with salt, and continue cooking until they soften and give off their liquid, about 5 to 6 minutes. Add scallions and saute 2 to 3 minutes.
5) Sprinkle in flour and stir to combine. Cook until flour disappears and fond on bottom of pan turns dark brown, about 1 minute. Deglaze with Madeira. Stir in beef base and mushroom broth and bring to a simmer. Stir in re-hydrated Shitake mushrooms
and reduce heat to medium-low. Cook for 10 to 12 minutes, and then add sour cream, goat cheese and black pepper. Stir to combine, and then partially cover and bring to a simmer to warm through, 2 to 4 minutes.
6) While mushrooms simmer, add noodles to already boiling water and cook until soft but not mushy.
7) Drain noodles, add to pan containing mushrooms and stir to combine. Garnish with chives or green onion tops and a grind or two of freshly cracked black pepper. Serve immediately. Yield: 5 to 6 servings.

Disclosure: I received 3 pounds of large mushrooms from Fresh Mushrooms/To-Jo Mushroom. I received no other compensation for this post. All opinions are my own.

      

One Year Ago Today: Spaghetti and Meatballs

Two Years Ago Today: Fresh Salmon Quiche

Three Years Ago: Banana Mousse

Four Years Ago Today: Chocolate Soup

Chopped Steak and Mushroom Sandwich

From the kitchen of One Perfect Bite...While this sandwich is a stick to the ribs affair, it remains light enough to enjoy at any time of year. I made a slightly personalized version of it on Sunday, using a recipe that first appeared in Fine Cooking magazine. My grand plans for a steakhouse supper evaporated when it became apparent that there would be no empty chairs at the table. The steak meant for four had to be extended to feed eight. I momentarily played with the idea of stroganoff, but scrapped that plan for these sandwiches and a boatload of oven-baked steak fries. While the recipe called for sirloin tips, I used a combination of sirloin and flatiron steak for the meat portion of the recipe. The beef in these sandwiches is chopped, not ground, and that gives both diners and the food processor, something to chew on. I'm a big fan of texture, so when I saw this recipe it immediately appealed to me. I filed it in my mental to-be-done list where it remained, nagging me like an unscratched itch, until Sunday when it finally got the attention it deserved. This is a really nice sandwich and I'll definitely be making it again. It would be perfect for game day or anytime a group of guys, or women with the appetites of trenchermen, assemble. The recipe is simple to follow and, despite a bit of chopping, this sandwich is very easy to make. While, I did serve it in buns, the filling would also be wonderful in warm tortillas. Do try this one. I know you will enjoy it. Here's the recipe.

Chopped Steak and Mushroom Sandwich...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine

Ingredients:
2 tablespoons ketchup
1 tablespoon Dijon mustard
1 jarred hot cherry pepper, stemmed, seeded, and chopped
1 teaspoon red wine vinegar
1 pound beef sirloin tips (flap meat), cut into 1-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, divided use
1 small yellow onion, halved and thinly sliced
6 oz. sliced white mushrooms (2 cups)
1-1/2 cups shredded sharp Cheddar
4 long rolls, split and lightly toasted
1-1/2 oz. baby arugula

Directions:
1) Mix ketchup, mustard, cherry pepper, and vinegar in a small bowl and set aside.
2) In a food processor, pulse half of the beef until just coarsely chopped. Transfer to a bowl. Repeat with remaining beef. Toss beef with 1/2 teaspoon salt and 1/2 teaspoon pepper.
3) Heat 1-1/2 tablespoons oil in a heavy 12-inch skillet over medium-high heat until shimmering hot. Add beef and cook, stirring occasionally, until it loses most of its raw color, about 3 minutes. Transfer to a plate. Heat remaining 1-1/2 tablespoons oil in the pan. Add onion and 1/4 teaspoon salt. Cook, stirring often, until beginning to soften and brown, about 4 minutes. Add mushrooms and 1/4 teaspoon salt. Cook, stirring often, until they soften and begin to release their juice, about 2 minutes. Add ketchup mixture and beef and any accumulated juices. Cook, stirring often, until heated through, about 2 minutes. Stir in cheese until melted, about 1 minute more.
4) Split rolls almost through lengthwise and pile on the steak and arugula. Cut the sandwiches in half, and serve. Yield: 4 servings.









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Spaghetti on the Cheap

From the kitchen of One Perfect Bite...Our neighborhood was buried in dense fog today. The children made the best of it by playing Marco-Polo until boredom reigned them in. I decided quite early in the day to stay in, secure in the knowledge that the world would not end if I missed a meeting or two. Besides, I had the perfect excuse. I couldn't see my driveway. I won't bore you with the minutia of my day, save to say the pantry is clean and the aroma of the bread baking in my kitchen was a perfect counterpoint to that of the madrone our neighbors use to fire their wood stoves. I did puzzle a bit about dinner. I wanted something substantial, but didn't want another soup or stew. I decided that pasta with a huge salad and warm bread on the side would make a perfect meal.  I had a jar of tomato sauce in the freezer and thick spaghetti in the pantry, so dinner fell quickly into place. The sauce I had frozen would could be warmed and afford us another delicious meal. I had originally planned to use the sauce as part of our SNAP challenge, but I discovered that as the elements came together, it was simply too expensive to be included in our weekly plan. I figured the sauce and pasta came to $4 a serving, which by most standards is a bargain, but it was way over the SNAP meal allocation. I found this recipe last summer in Food and Wine magazine and literally clipped it, because it reminded me of some of the sauces I had as a child. The recipe uses five ingredients to make a sauce that sticks to the ribs as well as the pasta. There are a couple of things I'd like you to notice about the recipe. It uses lots of olive oil and a quarter pound of garlic. The oil and garlic simmer together before they are added to the tomato sauce and the bite of the garlic is reduced to a mellow nibble in the process. Do not cut back on either ingredient. The recipe also uses a small quantity of mushrooms to make a reduced broth. I cheated a bit here and used a mushroom powder to create the cup of broth needed for the sauce. If the recipe is followed precisely, it takes two hours to get this pasta to the table. If you cheat, as I did, 30 minutes can be shaved off your prep time. While most of the sauces we use these days come together in a quicker fashion, I know those of you who are looking for an old-fashioned tomato sauce will love this one. It is not figure friendly, but it is delicious. The recipe makes enough sauce for 2 pounds of pasta, so you'll probably want to freeze half of the sauce you make. I really hope you'll give this recipe a try. I know that those of you who do, will not be disappointed. Here's how this inexpensive dish is made.

Spaghetti on the Cheap...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
4 ounces white button mushrooms, thinly sliced
3/4 cup peeled garlic cloves (4 ounces, from about 4 heads)
2/3 cup extra-virgin olive oil
2 (28-ounce) cans peeled Italian tomatoes with their juices
Salt
Freshly ground pepper
1 pound spaghetti
1/4 cup torn basil leaves
Freshly grated Parmigiano-Reggiano cheese, for serving

Directions:
1) In a saucepan, bring the mushrooms and 3 cups of water to a boil. Simmer over moderate heat until the broth is reduced to 1 cup, 1 hour. Strain and discard the mushrooms.
2) Meanwhile, in a small saucepan, bring the garlic and olive oil to a boil. Simmer over moderately low heat, stirring, until the garlic is very tender and golden, about 30 minutes.
3) In a large enameled cast-iron casserole or Dutch oven, bring the tomatoes and the garlic and oil to a boil. Add the mushroom broth and, using an immersion blender, puree the sauce until smooth. Bring the sauce back to a boil, then simmer over moderately low heat until thickened, about 1 hour. Season the sauce with salt and pepper.
4) Cook the spaghetti in a large pot of salted boiling water until al dente. Drain the spaghetti and return to the pot. Add 2 cups of the sauce and cook, tossing, for 1 minute. Transfer the spaghetti to bowls, top with the basil and serve with grated cheese. Yield: 4 to 6 servings.

One Year Ago Today: Building a Latin-Style Meal Using McCormick's Flavor Forecast

Two Years Ago Today: Crock-Pot Greek-Style Beef Stew

Three Year's Ago Today: Bob's Tuscan Bruschetta

Dressed for the Holidays - Sourdough Bread Stuffing with Mushrooms, Bacon and Leeks and Some Other Favorites

From the kitchen of One Perfect Bite...This Thanksgiving, pork replaced turkey on my holiday table. Despite that, I still wanted to serve a dressing to accompany the roasted racks that were the centerpiece of our meal. As long as I was manipulating the menu, I decided to try a new stuffing as well. I've had this recipe for sourdough stuffing with mushrooms, bacon and leeks for over a decade now, but never tried it because my family was so firmly attached to the corn and sausage stuffing that I usually serve with our holiday dinner. The recipe came from Bon Appétit magazine, so I knew it would be good. Besides that, how bad can a dish that has almost a pound of bacon in it be? It was delicious and got rave reviews, but I must admit I am still partial to the old corn and sausage stuffing that was part of our past Thanksgiving feasts. As long as I was at it, I decided to put all my dressing recipes in one place and this post seemed the logical spot to do it. At one time or another, I have made all the recipes that appear below. They are all good and I have no hesitation in passing the lot of them on to you. I hope one or two of them will catch your eye and you'll give them a try.

Sourdough Bread Stuffing with Mushrooms, Bacon and Leeks...from the kitchen of One Perfect Bite courtesy of Bon Appétit magazine

Ingredients:
1-1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces
3 cups chopped leeks (white and pale green parts only; about 2 medium)
3 cups chopped celery
1 pound mushrooms, sliced
1-1/2 tablespoons dried sage leaves
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2-1/2 cups (or more) canned low-salt chicken broth
2 large eggs
1-1/2 teaspoons baking powder

Directions:
1) Preheat oven to 325 degrees F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
2) Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)
3) Preheat oven to 350 degrees F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour. Yield: 12 servings.

Southern Cornbread Stuffing

Apple, Sage and Sausage Dressing

Ina Garten's Herb and Apple Stuffing

Bobby Flay's Sourdough, Wild Mushroom and Bacon Dressing

Giada De Laurentis' Ciabatta Stuffing with Chestnuts and Pancetta

World's Best Corn and Sausage Stuffing

Penne with Garlic Roasted Mushrooms

From the kitchen of One Perfect Bite...I wish I had the ability to spin words in such a way that you would be convinced, at least for a moment, that I have a gourmet pasta to share with you today. Truth is, this homely dish is made from odds and ends found in my pantry and fridge at the end of the holidays. The mushrooms were my bad. They had been purchased to stuff, but for lots of reasons, some of them actually legitimate, that never happened. The rest of the ingredients are standard pantry fare, so the dish is really the result of a game of mix and match. It sounds quite ordinary, but the garlic and herbed roasted mushrooms take this pasta to a whole nother level. Roasting releases heady woodland flavors that you won't encounter when the mushrooms are sauteed or baked at a lower level, and the scant juices they exude add a real boost to the taste of the finished pasta. This was wonderful when made with large crimini mushrooms, but I suspect it would been even more flavorful had wild mushrooms been available for use. This dish is very easy to prepare, but the mushrooms take time to roast, so you should plan on at least an hour to get the pasta on the table. This rustic dish is not particularly attractive, but it makes up in earthy and satisfying flavor what it lacks in eye appeal. Don't slice the mushrooms too thinly. Mine were about 1/3 to 1/2-inch thick and that worked out well. They retained some shape and added a meaty type resistance to the finished dish.This pasta is substantial enough to be served as an entree and it would be a perfect choice for a Meatless Monday dinner. I don't think this reheats well. Unlike most dishes that improve with age, I thought the lovely woodsy flavor of the freshly made dish disappeared when it was refrigerated overnight. If you enjoy mushrooms, I suspect you'll like this pasta and I hope you will give it a try. Here's the recipe.

Penne with Garlic Roasted Mushrooms...from the kitchen of One Perfect Bite

Ingredients:
2 pounds assorted mushrooms cleaned, stemmed and sliced or quartered
2 tablespoons finely chopped garlic
1/2 cup extra-virgin olive oil
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup chopped Italian parsley
1/4 cup chopped green onions
1 cup grated Parmesan cheese
12 ounces dried penne

Directions:
1) Preheat oven to 425 degrees F. In a large bowl, toss together cleaned, sliced mushrooms, garlic, olive oil, oregano, and basil. Turn mixture onto a large baking dish or rimmed cookie sheet large enough to hold them in a single layer.
2) Transfer pan to oven and roast, stirring periodically, until mushrooms release their juices, shrink, and begin to caramelize, about 30 to 35 minutes.
3) When mushrooms are nearly done, prepare pasta according to package directions. Drain pasta, reserving 1 cup of cooking water. Add pan contents to pasta along with parsley, green onions and Parmesan cheese. Add reserved pasta water by tablespoons to form a sauce that naps pasta. Toss well and serve immediately. Yield: 4 servings.








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Two Years Ago Today: Cuban Reuben with Mojo Mayo

Slovenian Mushroom Soup - Gobova Juha

From the kitchen of One Perfect Bite...The Silver Fox and I are fortunate to live in a heavily forested part of the country. That means that exotic mushrooms can usually be purchased here for pennies on the dollar. In the fall, it is not uncommon to see seasonal hunters foraging for the more exotic members of the species. Brokers rent temporary sheds and serve as collecting points for the harvest and area stores and green markets benefit from easy proximity to these distribution centers. We even have a mushroom festival to celebrate the fall gathering and I've found a mushroom man who has taught me the ins and out of the hunt and what can be found on the forest floor. It was at one of these festivals that I first tasted a Slovenian mushroom soup, and began my search for the penultimate version of the soup that's known as Gobova Juha. I've found it, and while I can claim no credit for its creation, I feel duty bound to let others know about it. I made this soup for our lunch today and was once again reminded how very good it is. The soup is fast and easy to prepare, and while it is best made with made with wild mushrooms, creminis are a great substitute as long as you add a handful of dried mushrooms to boost its woodsy flavor. If you use creminis, wipe them clean and cut them into chunky quarters. You can, by the way, use up to a pound of them if you like a really meaty soup. This is a light soup and it is very low in calories. I don't think it is substantial enough for dinner, but it is perfect for lunch if you serve it with a salad and a hunk of of really good bread. I hope you'll give this a try. Here's the recipe for an uncommon and uncommonly good mushroom soup.

Slovenian Mushroom Soup - Gobova Juha...from the kitchen of One Perfect Bite courtesy of Soupsong

Ingredients:
1 pound of meaty wild mushrooms cut into chunks, or a combination of half a pound of mushrooms bought from a store and three tablespoons of crumbled dried mushrooms which have been soaked in warm milk for a minimum of twenty minutes (this liquid may be kept for later use in another recipe).
4 to 5 tablespoons of butter
1 finely chopped medium onion
1 tablespoon flour
1 teaspoon minced garlic, divided use
2 medium potatoes, peeled and cut into small cubes
3 cups warm water
2 bay leaves
1/2 teaspoon freshly ground black pepper
Pinch of dried marjoram, crumbled
1/2 cup semi-dry white wine (if possible a traminec or true rizling) or 1 tablespoon of wine vinegar
Salt to taste
Garnish:
2 tablespoons minced parsley
Dollops of sour cream

Directions:
1) Melt butter in a large saucepan and saute onions until transparent. Stir in flour along with 1/2 teaspoon garlic and cook until frothy, about 30 seconds.
2) Stir in mushrooms (whatever kind you have opted for). Add water, bay leaves, pepper, and marjoram.
3) Simmer and cook on low heat for ten minutes, then add potatoes and reserved 1/2 teaspoon garlic. Continue cooking, stirring at frequent intervals, for five minutes, or until potatoes are tender.
4) Add wine or vinegar and adjust seasoning to taste with salt. Ladle soup into bowls and sprinkle with parsley. Garnish with a dollop of sour cream. Serve immediately. Yield: 4 servings.









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Two Years Ago Today: Southern Nut Cake

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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Forest Mushroom Soup - Stumptown Savoury
Mushroom and Sherry Soup - The Housewife Diary
Spinach and Mushroom Soup - Home Cooking Rocks!
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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.







One Year Ago Today: Po Cha















Two Years Ago Today: Lemon and Almond Tart








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Creamy Hungarian Mushroom Soup - Vegalicious
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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

Wilted Spinach Salad - Blue Monday

Alert the media! Our Connor, just turned one, is walking and talking. He's also learning how to share - kinda.







From the kitchen of One Perfect Bite...This is one of my favorite salads and, because of its color, it's one that I love to serve with holiday meals. The various components of the salad can be prepared well ahead of time, then tossed together just before serving, making it an easy dish for a busy hostess. The bacon in the salad and the drippings in the dressing makes it appealing to all meat eaters. This is a salad that seems to fall in and out of favor with cooks. Fortunately, it is good enough to be re-invented on a regular basis. I find this salad to be enormously appealing and have been known to prepare a mealsize portion of it when left on my own for dinner. You can, of course, substitute another salad dressing for the bacon and vinegar mixture called for here. Any well flavored vinaigrette will do, but I'm especially fond of the real deal. If you haven't tried this salad, I hope you will give it a try. Here's the recipe.

Wilted Spinach Salad...from the kitchen of One Perfect Bite adapted from Cook's Illustrated

Ingredients:
5 ounces baby spinach (about 6 cups)
1 cup sliced mushrooms
2 slices bacon (about 2 ounces), cut into 1/4-inch pieces
1 hard boiled egg, peeled and very finely chopped
1 tablespoon extra-virgin olive oil
1/2 cup minced red onion
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1/8 teaspoon granulated sugar
1 tablespoon balsamic vinegar

Directions:
Place spinach and mushrooms in large bowl. Fry bacon in small skillet over medium heat until crisp, about 5 minutes; transfer with slotted spoon to paper towel–lined plate, leaving fat in skillet. Return skillet to medium heat and add oil, onion, salt, pepper, and sugar. Cook, stirring occasionally, until onion is slightly softened, 2 to 3 minutes. Add balsamic vinegar; swirl to incorporate. Pour warm dressing over spinach and toss gently to wilt. Sprinkle bacon and chopped egg over spinach; serve immediately. Yield: 4 servings.

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Watercress Salad with Miso-Lime Dressing - The Health Seeker's Kitchen
Orange Beetroot Salad - Angie's Kitchen
Chickpea and Spinach Salad - Expat Kitchen
Winter Fruit Salad - The Sweet's Life
Baby Spinach Salad with Pear and Pomegranate - Chef Tom's Kitchen
Fennel and Orange Salad - Ciao Chow Linda

This post is being linked to:
Smiling Sally - Blue Monday