Tangerine Chicken Fried Portobello Mushrooms with Mashed Potatoes and Gravy
Posted by Tiffany at recipegoldmine.com on 1/29/2002, 9:36 am
Source: Recipe courtesy Tangerine, St. Louis, Missouri
4 portobello mushrooms
1/4 cup milk
4 eggs, beaten
Salt and pepper
1 cup flour
1 cup coarsely ground bread crumbs
1 tablespoon thyme
1/2 pound melted butter
Mashed Potatoes, recipe follows
Cream Gravy, recipe follows
Stem and brush off surface debris from mushrooms. Whisk milk and eggs until incorporated. Add salt and pepper. Mix flour, bread crumbs, thyme, and additional salt and pepper.
Heat butter in skillet. Dredge mushroom in egg wash, then in crumb mixture. Fry mushroom until golden brown on both sides. Serve with Mashed Potatoes and Gravy and peas.
5 baking potatoes like russets, unpeeled
1/4 pound butter
1/4 cup heavy cream
Salt and pepper
Boil potatoes until fork tender. Drain well. Add remaining ingredients and mash well.
2 tablespoons butter
2 tablespoons flour
2 cups heavy cream
Salt and pepper
Make the roux by melting butter in a saucepan. Add flour and stir until incorporated. Add heavy cream and stir well until simmering. Remove from heat and season with salt and pepper.
Kokai Cobbler Topping
Put the following in the mixer and stir together:
1/2 cup AP flour
1/2 cup wheat flour
1/2 cup sugar
1/2 cup splenda
1 tsp baking powder
1 tsp cinnamon (I used my extra fancy, extra delicious cinnamon)
Add 1/3 cup egg beaters and mix until crumby
Sprinkle on top of glass baking dish of fruit (fresh fruit. Or recently frozen. Not the fruit I used)
sprinkle another tsp of cinnamon and 2 tbsp of sugar on top
cut up tbsp butter into small pieces and spread around
dribble 1/4 cup water over the whole thing
bake at 400 for 30 minutes.
Enjoy. Unless, you know, you don't.
Here are your foodie updates. Or what my Mama brain can remember of them.
So far our garden has produced for us three little strawberries and three little cherry tomatoes. I think it's a funny coincidence that the garden keeps producing toddler sized veggies in threes. One for Mama, Dada, and Ollie to try together. Both of them were delicious, particularly the strawberries, reminding me how much MORE flavor strawberries are capable of having. It's like the first time I had a homegrown tomato, as opposed to those sad mealy ones you get up north, and I realized that tomatoes are in fact, delicious. I still hate the sad pale ones though, I don't bother. Like in restaurant salads. As a side note: why can't a restaurant produce a decent salad? Even at the really fancy places charging you twenty bucks for truffled mac and cheese, your salad never has peppers in it, or more than two cucumber slices, or substantial carrots. It just baffles me. How hard is it to make a salad?
Our basket of late is mostly greens. Lots and lots of greens, and mostly salad ones at that. That is part of the lack or reporting. We had a salad is not that exciting. We have had lots of salads. With the above items, peppers, carrots, radishes, etc. I've had fancy salad, with pear slices, candied nuts, and blue cheese dressing. Taco salads. Anything we can put on lettuce. We've also gotten leeks, which we used to make Cauliflower leek tart. This recipe comes from The Garden-Fresh Vegetable Cookbook by Andrea Chesman, which we bought at Half Price and has quickly become one of our favorite cook books for CSA basketing.
CAULIFLOWER LEEK TART
(makes 2 tarts)
1 head of cauliflower broken into pieces
2 large leeks or 4 little leeks
1/2 tsp dried thyme or 1 tsp fresh
salt and pepper
unbaked pastry for tart
8 oz gruyere cheese
1. steam the cauliflower florets until tender
2. saute the leeks and thyme in a bit of olive oil, also until tender. Season with salt and pepper
3. place half the pastry on a baking sheet (it works well if you roll it out like you were making a pizza and put it on a pizza tray).
4. grate 4 oz of cheese or so onto pastry.
5. place half the cauliflower on top of the cheese.
6. Place half the leeks on top of the cauliflower
7. fold up sides of pastry dough and pinch until it is forming a bowl.
8. repeat with other half
2 cups unbleached flour (I use pastry flour, though it calls for AP)
2/3 cup really good quality butter
1 tsp salt (I used shallot salt last time, that was tasty)
6-7 tbsp cold water
1. Cut the butter into small pieces and cut or mush into flour
2. Sprinkle 6 or so tbsp of water over and finish mushing
3. roll into a ball and refrigerate
4. when you roll it out you will need a fair bit more flour to keep it from sticking
This recipe is really excellent. Of course, it's butter and gruyere cheese with leeks and stuff. How could it not be? Eric isn't a cauliflower fan and this really won him over. The pastry dough is delicious, all crumbling and yummy. And I'm very picky about dough.
Tonight we made another Garden Fresh recipe (with a few changes) to use up our Broccoli Rabe, which despite it's name is a green leafy vegetable, and is not pronounced like rabe.
Broccoli Rabe Calzone
2 cups fat free cottage cheese
4 cups chopped broccoli rabe
4 cloves garlic minced (we got green garlic in our basket, which is a bit different than the big white kind you get at the store, so adjust accordingly)
1 cup grated mozzerella
1/2 cup parmesean
1. saute rabe in olive oil until wilted. stir in garlic, cover, and let steam until tender. Then remove cover and saute until all the liquid is gone.
2. Drain the cottage cheese, add it, and the other cheeses to the rabe and mix. Add salt and pepper as needed.
3. Preheat oven to 350, divide dough into half (or thirds, or whatever), make into calzones.
4. bake for 30 to 40 minutes rotating as needed. Make yummy tomato sauce to go with it.
Photos will come later, but right now I need to go check on the status of my blueberry cobbler.
I would have sworn this recipe was on the last blog, because we've made it a bunch of times, but I couldn't find it. So I'll retype it here.
Stir Fried "Beef" and Mustard Greens (adapted from cooks.com)
1 bag morningstar farms steak strips
2 tbsp vegetable oil
1/2 tsp mustard seeds
1 lb greens (mustard or collard, or any kind really)
2 tbsp finely chopped green onion (or just, you know, some onion)
2 cloves garlic slivered
1 cup veggie broth
2 tbsp cornstarch
2 tbsp soy sauce
1 tsp sugar
2-3 cup cooked brown rice
1. Heat 1 tbsp oil, add seeds and wait until seeds pop, add greens and stirfry until they are tender, move to bowl
2. heat remaining oil, add steak strips, onion, and garlic, stir fry. Add to bowl with greens
3. in small bowl combine everything else (but rice), put in wok and cook until thickened. Add strips and greens back to wok and cook all until boiling.
4. Pour over rice.
This is a really quick, very little mess dinner and probably our favorite way to use up greens. As we thought we'd blogged about this before, there are no before pictures. Maybe next time.
Also on the menu for the week: lots of salads, cheese and spinach tart, turnip and carrot casserole, barbecue seitan, and curry with naan.