Food Flight

An aviator's culinary adventures

Stuffed Mushrooms February 16, 2010

Filed under: Appetizers,Snacks,Vegetarian — flyingbubble @ 12:57 pm
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First of all, I’d like to apologize for my unannounced leave of absence these past few weeks.  I was busy packing up and moving from AZ to FL again and then I just got out of the habit of remembering to update the blog.  I have a collection of pictures and recipes that need to be updated so hopefully, I get those up soon.  Rather than try to keep everything chronological, I’m here to tell you about some amazing stuffed mushrooms I made for a midmorning snack today.  My Aunt Kathy gave me a cookbook titled “Carb Conscious Vegetarian” by Robin Robertson,  I was excited to try some recipes as my recent food intake has seriously lacked nutrition.  My roommates both returned home on February 15th so I wanted to have Valentine’s Day goodies ready for them…. that roughly translates to me baking multiple batches of cookies and eating most of them and then needing to bake more until I finally filled their packages and refrained myself.  Miraculously I managed to maintain my weight after a weeks worth of the “cookie diet” but mostly because I just didn’t eat much besides cookies… not a good way to go, trust me.  In an effort to feel healthy and energetic again I’m going to try to “cook real food” (my mom’s suggestion).  It makes sense though, stop baking cookies… why didn’t I think of that?!?! Alright, enough about my dieting, these mushrooms are quick and easy and absolutely delicious!!! Definitely try them, they’d be a great side or appetizer for any meal.

RUMAKI-INSPIRED STUFFED MUSHROOMS

8 ounces white mushrooms

1 tablespoon olive oil

1 teaspoon finely chopped fresh ginger

1/4 cup chopped canned water chesnuts

2 tablespoons soy bacon bits

2 tablespoons sherry or port

1 tablespoon low-sodium tamari soy sauce

DIRECTIONS: Remove the stems from the mushroom caps and chop them.  Set aside the caps.  Heat the oil in a large skillet over medium heat.  Add the chopped mushroom stems and cook until softened, about 3 minutes.  Stir in the ginger, water chestnuts, bacon bits, sherry or port, and tamari.  Cook, stirring occasionally, about 3 minutes.  Preheat the oven to 425 F.  Stuff the mushroom caps with the filling and arrange them in a single layer in a lightly oiled shallow baking dish.  Cover loosely with foil and bake until the mushrooms are tender, about 20 to 30 minutes.

Apparently my camera skills are out of practice

KATIE’S NOTES:  I used diced ham since I forgot to buy soy bacon bits at the store (sorry for the vegetarians out there…)  Fresh ginger can be kept in the freezer for quite a while so its not a bad investment, my roommates had bought it for some other recipe. Of course, if Asian isn’t your cup of tea feel free to play around with the stuffing ingredients.

SERVES 4

PER SERVING: 62 calories, 4g fat, 3g protein, 4g carbohydrates, 1g fiber, 0mg cholesterol, 178mg sodium

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Daube de Boeuf December 30, 2009

Filed under: Dinner — flyingbubble @ 11:07 pm
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After skimming the pages of Mastering the Art of French Cooking, hopefully searching for a recipe that sounded somewhat appetizing.  (Most of her recipes involve ingredients that I don’t currently care to eat.)  This recipe (aka Estouffade de Boeuf or Terrine de Boeuf) is a casserole of beef with wine and vegetables.  “Daube” is a covered casserole, unfortunately I missed the line of the recipe with the direction to “cover closely”.  This was also one of the few recipes I found with absolutely no butter!  The fat comes from the bacon that gets layered into the casserole.  My mom doesn’t own a 5-6 quart casserole dish (actually I don’t either), and the biggest size she could find was 1.5 quart.  We borrowed a 3 quart dish from a neighbor and decided to cut the recipe in half.  I’m not sure if that caused any problems with the preparation or cooking, maybe next time I’ll get a bigger dish and cook the full amount.  The stew was very good and my dad requested the recipe after announcing it “a keeper”.  If you have an entire day to waste cooking, you should definitely try this out.  Actually I just spent some time in the morning, picking up groceries and tossing together the marinade, and then roughly 4 hours later I did some more preparations in creating the casserole and then it just went into the oven for 3 hours.  I had my mom checking on it while Jeremiah and I took the dog (Red) out for a long walk.  Here’s the recipe (full size):

Ingredients:

3 lbs lean stewing beef cut into 2.5 in squares

1.5 cups dry white wine, dry white vermouth or red wine

1/4 cup brandy, eau de vie, or gin

2 Tb olive oil

2 tsp salt

1/4 tsp pepper

1/2 tsp thyme or sage

1 crumbled bay leaf

2 cloves mashed garlic

2 cups thinly sliced onions

2 cups thinly sliced carrots

1/2 lb lean bacon cut into 1″ slices, .25″ thick and 2″ long

1.5 cups sliced fresh mushrooms

1.5 lbs ripe red tomatoes peeled, seeded, juiced and chopped

1 cup sifted flour on a plate

1 to 2 cups beef stock or bouillon

Directions:

Place the beef in the bowl and mix with the wine, optional spirits, olive oil, seasonings, herbs, and vegetables.  Cover and marinate at least 3 hours (6 if refridgerated), stirring up frequently.

Simmer the bacon for 10 minutes in 2 quarts of water.  Drain and dry.  Prepare the mushrooms and tomatoes. (For tomatoes: drop tomatoes one at a time into boiling water to cover, boil for exactly 10 seconds.  Remove.  Cut out the stem.  Peel off the skin starting from the stem hole.  Cut tomatoes in half crosswise, not through the stem.  Squeeze each half to extract the seeds and juices from the center of the tomato. Chop into small chunks.)  Remove the beef from the marinade and drain in a sieve.  Preheat oven 325 degrees.  Line the bottom of the casserole with 3 or 4 strips of bacon.  Strew a handful of the marinade vegetables, mushrooms and tomatoes over them.  Piece by piece, roll the beef in the flour and shake off excess.  Place closely together in a layer over the vegetables.  Cover with a few strips of bacon, and continue with layers of vegetables, beef, and bacon.  End with layer of vegetables and 2 or 3 strips of bacon.

Pour in the wine from the marinade and enough stock or bouillon almost to cover the contents of the casserole.  Bring to simmer on top of the stove, cover closely, and set in lower third of preheated oven.  Regulate heat so liquid simmers slowly for 2.5-3 hours.  Then meat is done when a fork pierces it easily.

Tip casserole and skim out fat.  Correct seasoning.  (*) May be prepared ahead and reheated, and its good either hot or cold.

Beef Marinading

Me: blanching a tomato

Layered casserole ready for the oven

DONE! (with a crispy top layer because I forgot to cover it)