New recipes keep favorite vegetables tasting fresh
I used my trip to the Hollister farmers market two weeks ago to
pick up some old favorites for the week’s meals. I got a mix of
mushrooms, including shiitake, oyster and button, as well as leeks
and fennel.
I love mushrooms, and just in the last couple years started
using more than just the basic white button mushrooms that are easy
to find in the grocery store. The varieties available have
increased, and at the grocery store there are usually at least
three different mushrooms available. The farmers market also has
quite a variety. One of the issues with mushrooms is that when they
are cooked, they cook down a lot. Whenever I buy them, I always
double the number I think I need.
New recipes keep favorite vegetables tasting fresh
I used my trip to the Hollister farmers market two weeks ago to pick up some old favorites for the week’s meals. I got a mix of mushrooms, including shiitake, oyster and button, as well as leeks and fennel.
I love mushrooms, and just in the last couple years started using more than just the basic white button mushrooms that are easy to find in the grocery store. The varieties available have increased, and at the grocery store there are usually at least three different mushrooms available. The farmers market also has quite a variety. One of the issues with mushrooms is that when they are cooked, they cook down a lot. Whenever I buy them, I always double the number I think I need.
The recipe below calls for 2 pounds of mixed wild mushrooms, and I bought three baskets from the market for $3 each. We cut out some of the butter, but with the shallots, garlic and fresh parsley, the mushrooms still tasted great.
As for the leeks, I wanted to try something different. I’ve made leek soup a few times and often just chopped up the leeks, sautee them in butter and white wine, and serve over chicken. But for this week’s bunches, I found a recipe that incorporates leeks into a warm potato salad. It’s a nice alternative to a typical potato salad that uses tons of mayonnaise and the bits of bacon add in a little extra flavor.
As for the fennel, we just used it in an old standby favorite with Italian sausage, tomatoes and onions served over polenta with teleme cheese. We don’t really use a recipe for it anymore, and just sort of improvise based on what is in the house at the time. Sometimes I’ll add in some white wine and tomato pastes. Other times we had in carrots and celery. It always tastes great.
Sauteed wild mushrooms
Recipe courtesy of Ina Garten
2 lbs. mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 c. good olive oil
1 c. chopped shallots (4 large)
4 tbsp. (1/2 stick) unsalted butter
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. chopped garlic (6 cloves)
1 c. chopped flat leaf parsley
Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
Heat the olive oil in a large (11 – inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
Bacon and leek warm potato salad
Recipe courtesy of Rachael Ray
4 large Idaho potatoes, peeled and thinly sliced
Salt
Extra-virgin olive oil, for drizzling
8 slices center cut bacon, chopped
2 ribs celery, chopped
1 carrot, peeled then thinly sliced with a vegetable peeler, then chopped into bits
2 leeks
1/2 c. dry white wine, eyeball it
1/2 c. chicken stock, eyeball it
2 tbsp. fresh thyme, 5 to 6 sprigs, stripped and chopped
Black pepper
Place potatoes in a pot and cover with water. Bring to a boil, salt water and cook until just tender 10 minutes.
Heat a medium skillet over medium high heat. Add a liberal drizzle of extra-virgin olive oil and the bacon. Cook bacon until crisp.
Reserve bacon on paper towel lined plate, removing it from the pan with a slotted spoon. Drain some of the fat, leaving about 3 tablespoons in the pan. Add celery and carrots to the pan. While the vegetables cook, cut leeks lengthwise then into half moon slices 1/2- inch thick. Run the leeks under cold water and separate every layer to release the trapped grit. Drain well. Add leeks to sauteed veggies and cook another 4 to 5 minutes until tender. Deglaze the pan with wine and pick up any pan drippings. Reduce heat to low and add chicken stock and thyme.
Drain potatoes and return to hot pot to cook off water then transfer the potatoes to the skillet with the vegetables and stock. Carefully combine the potatoes and vegetables, add bacon back to the pan then season the warm salad with salt and black pepper, to taste.
