Posts tagged ‘mushrooms’

June 6, 2011

All-Occasion Crepes

Last week, seeing as we had the panini grill out (admittedly an odd graduation present but one which has proved extremely useful) S decided to make crepes for dinner.  Then, since there was batter left over, she went ahead and made crepes for dessert.  Then, since there was still some batter left over, I made crepes the following morning for breakfast.  There is certainly nothing like starting the day out with an asparagus and arugula crepe.

The batter recipe is from Mark Bittman’s How To Cook Everything Vegetarian.

So, for dinner we had this:

That is, finely chopped portobello mushrooms, cured and green garlic, chives, arugula, ramps, local rosemary-fig goat cheese, and a drizzle of heavy cream.

Then for dessert this:

Raspberry jam, nutella, heavy cream.

Then breakfast (sorry, at 7:45am  I don’t take pictures):

Asparagus, chives, green garlic, arugula, salt and plenty of pepper.

Recipe for Batter:

Whisk together a cup of all-purpose flour, a pinch of salt, 1 tablespoon sugar, two eggs, and 1 and 1/4 cups milk, in a blender if you’ve got one (we don’t). If  it’s not pourable, mix in a little more milk.

Let it sit in the fridge for an hour. It can be used for up to 24 hours, if you are the kind of person who would prep a meal a day in advance (if you also iron your socks, seek help!)

When you’re all ready to crepe, put an 8-10 inch non-stick skillet on medium heat, and wait a few minutes before adding a pat of butter. Stir the batter and use a large spoon or ladle to pour a couple of tablespoons of batter onto the skillet. Swirl it around so it forms a thin layer on the bottom of the pan. When the top is dry, after about a minute, then flip it and cook the other side for about 15 to 30 seconds. It should be only very slightly brown and not crispy. Do not freak out if you screw up the first one or several, even pros mess up this fickle chemistry.  Just try again!

Put the filling in the bottom third, and use a spatula/your fingers (it only burns a little, totally worth it) to roll it up. Then slide it off and keep it in a warm oven. Put more butter on the pan, pat yourself on the back, and start the next one. You rock! Now go casually drop your crepe-making skills into conversation and watch your dates pile up.

 

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April 20, 2011

Veggies and What A Closet-Dweller Did With Them

When it’s a thundery April night and one is suffering the effects of over-indulgence, be it chemical or emotional, there’s only one way to woman up and fly right. (And I dare you to listen to this song, sober or otherwise, and not end up feeling like you’ve overdone it)

So, now that you’re suffused in the light glow of melancholy, here’s what to do: eat a bowl of virtue. Specifically, eat a huge bowl of kale. “But closet-dweller!” I can hear you say, your voice small and muffled by ions and tubes and pictures of cats (that’s what the internet is made of, right?)

“I thought you were one of us! The great unwashed and unrighteous legions of lazy vegetarians who eat kale with a sense of dull, anhedonic, puritan purpose, much like a tethered cow sullenly chewing its cud!”

And I say to you, fear not. For I have tried kale anew. I have doused it in warm olive oil and balsamic and garlic. And lo, it is good. It also tastes extra tasty cause I got the idea from a farmer at the farmer’s market, where I went and handed over money for vegetables and did not even cry, not even once, not even alone in the parking lot.

So, do what I did, and chop all this stuff that’s in the conveniently placed photograph up (not the kale, wash that and put it in a bowl. And really wash it if you give the farmer’s market your custom, or you could inadvertently eat some bugs you’ve just killed in hot oil and have to turn your back on your whole way of life). Put it all in a pan except the kale, with lots of oil, more than is appropriate. Put salt and pepper in there, and a splash or two of balsamic. Then, when everything is soft and fragrant and smelling of righteousness and vitamins, pour it over the raw kale, and let it sit while you check your email or pick the lint out of your bellybutton (or both, who am I to limit you?) Then eat that beautiful big bowl of greens, and you’ll feel a little better.

Righteous Ingredients

Bowl of Virtue

And if you don’t, heat up a big bowl of pasta and cheese and go to town. I won’t tell.

February 5, 2011

An Excellent Saturday lunch

Everyone else is out of the house today, so here’s my recipe for a quick and seasonal lunch for one.  This took me 10 minutes, tops, and looked so good I ate it without taking a picture first.

Scrambled Eggs with Mostly Raw Arugula and Mushrooms

Ingredients:
– 2 eggs, or some soft tofu (for scrambling)
– 2-4 large button mushrooms, sliced (other kinds would work, this was what we could get locally)
– A handful of arugula (cut in half if the leaves are long)
– A bit of butter or oil (to grease the pan)
– A splash of milk (if you’re cooking with eggs)
– Salt and pepper

Directions:
1.
If you’re using eggs, crack them into a bowl and whisk/fork until mixed.  Add a splash of milk and some salt and pepper.  
2. Melt the butter or put some oil in the bottom of a frying pan.  Add the eggs or crumble the tofu into the pan.
3. Cook over low heat until just scrambled.  I tend to stir them frequently and break up big curds (roughly following Mark Bittman’s advice for the best scrambled eggs), and keep the eggs moving in the pan until they’re cooked.  Our stove is hyperactive so this happens in less than 5 minutes – your mileage may vary.
4.
Turn the heat off, and push the eggs/tofu over to one side of the pan.  Add the arugula and sliced mushrooms.  I simply stirred them all together and started eating, but you could turn the heat on low and cook it for a minute or so.