We’ve been lucky, on a few occasions, to be gifted with a bag of mushrooms from a fellow vendor at the mid-week market where we sell our jewelry. This was a lucky week. It’s also been a busy week, so we didn’t get to play with the mushrooms until today. Cut up and combined with gorgeous, just-picked purple potatoes from our market neighbors Jack and Doris, the ‘shrooms became a meaty, earthy, fresh, end-of-summer dish that I’ll remember for a good long time.

Fresh Purple Potato Casserole

Ingredients:

• 1 quart purple potatoes
• 1 quart mixed mushrooms (we used button and porcini, because that’s what we were given)
• 1 1/2 sticks butter
• Salt to taste
• 1/3 cup grated parmesan cheese

Wash potatoes and mushrooms and pat dry. Slice potatoes approximately 1/4″ thick, halving or quartering large potatoes as necessary to achieve a consistent size. Set aside. Slice or roughly chop mushrooms. Set aside.

Heat a large skillet over medium heat and add 1/2 stick butter. When butter has melted, add half of the potato slices. Salt to taste. Cook until potatoes have taken on a blueish hue and are barely fork-tender. Remove from pan and set aside. Repeat with 1/2 stick butter, salt, and remaining potaotes. Set aside. Add remaining butter to pan. When melted, add mushrooms. Cook, stirring occasionally, until mushrooms have given off their liquid and pan is almost dry. Remove from heat.

Combine potatoes and mushrooms in a large mixing bowl. Turn out into 8×8″ baking dish and top with parmesan cheese. Bake, uncovered, at 350° F for 30 minutes.

Serves 6-8.

My goodness! Too much cooking/blogging, too little time. No matter. I’ve been keeping track of new tasty treats in my handy dandy notebook, and I hope to spend the next week or two getting caught up on what I’ve missed. Alas, there are very few pictures involved, as I keep forgetting, but I’ll supplement with stock when I can. On to the food!

Mushroom-Herb Soup

Ingredients:

• 1 gallon water
• 1/4 cup beef or mushroom Better than Bouillon
• 1 pound kluski noodles
• 16 ounces canned mushrooms
• 1/4 cup dried thyme
• 1/3 cup dried tarragon
• 2 tablespoons apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon celery salt
• 1/2 teaspoon black pepper
• 1 tablespoon kosher salt

In a large pot set over high heat, bring water to a rolling boil. Reduce heat to medium-low and add remaining ingredients. Cook for 15-20 minutes, stirring often, until noodles are tender and flavors have combined. Serve with a dollop of sour cream if desired.

It may not have the greatest of names or be the heat-laden stew that some people enjoy as chili, but this recipe is a staple around these parts. A reader on one of our other blogs asked me for this recipe; it was then that I discovered that I hadn’t posted it here. For shame. So here, in all its glory, is my own personal kick-ass chili recipe.

A few notes: yes, there is chocolate (well, cocoa) in my chili. It tastes good, I swear. Do not try to use a crappy beer for this. If you’re in the northeastern US, don’t use anything less than Yuengling. If you’re elsewhere…use something you couldn’t afford in college and you should be fine. Finally, this recipe is very filling and makes a very large batch. Break it down into small containers and freeze it – it’s great to re-heat on a chilly night.

Dani’s Kick-Ass Chili con Carne

Ingredients:

• 4 pounds ground beef
• 28 ounces canned diced or crushed tomatoes with garlic
• 28 ounces canned diced or crushed tomatoes, plain
• 1 large onion, diced
• 12 ounces tomato paste
• 2 tablespoons cocoa powder
• Oregano, chili powder, cumin, and garlic to taste
• 1 pound cremini (“baby bella”) mushrooms, rough chop
• 2 cups beef broth
• 10-12 ounces good quality beer

Brown the beef with the onions and mushrooms. (Add butter or oil if your meat is too lean.) Combine all ingredients in large stockpot and cook over low heat for at least 2 hours or until reduced to desired consistency. Serve over your favorite starch (we like rice or cornbread) and with your favorite toppings.

If you’re looking for a quick, easy, and bite-sized appetizer recipe, look no further. These mini-tarts are deliciously simple to make and eat – if you’re in a real hurry, use store-bought pie crust dough and leftover baked chicken to speed things up.

Miniature Chicken Tarts

Ingredients:

• 2 pie crusts (use your favorite recipe or a pre-bought crust)
• 1 boneless skinless chicken breast, poached and cooled
• 8 oz. whole fresh mushrooms, cleaned
• 2 teaspoons butter
• 1 teaspoon minced garlic
• 1/2 teaspoon onion powder
• salt and pepper to taste
• 1/4 cup red wine vinegar
• 4 oz. shredded cheddar cheese
• 1/4 cup heavy cream
• 1/4 cup grated parmesan cheese

Line mini-muffin cups with pie crust. Dock the bases of the cups with a fork and blind-bake. Set aside.

Preheat oven to 350 degrees. Melt butter in a large skillet over medium-high heat. Add chicken, mushrooms, and garlic, and sauté until chicken is lightly browned and all liquid from mushrooms has evaporated. Season. Deglaze pan with vinegar; continue to cook until pan is almost dry. Cool slightly.

Pulse cooled mixture in food processor with milk until a smooth, fluffy paste has formed. Spoon into prepared crusts and top with Parmesan cheese. Bake 15-20 minutes, or until lightly browned.

Makes 48 tarts.

Easy as pie (easier, actually) and healthier than store-bought, toaster pastries are a fun breakfast surprise. They also make an excellent midnight snack, which is how I found myself making them late one night. Of course, when making pastries at an odd hour of the night, one should be careful to properly crimp the edges. I must say, though, that the browned jelly goo slid nicely off the pan and made a delightful treat.

Toaster Pastries

Ingredients:

• 1 recipe butter-crust pie dough*
• Jams and other fillings, to taste

Make your pie dough according to your preferred recipe and allow it to chill for one hour. Divide into 8 parts and roll each into a square (for rectangular pastries) or circle (for half-moon shaped pastries) approximately 3/8″ thick. Spread filling on one half of the dough, leaving a 3/4″ margin on 3 sides. Lightly dampen margins with water and fold empty side over to seal. Transfer to lined or greased baking sheet and crimp edges with floured fork tines. Dock the top of the pastry to allow steam to escape. If desired, coat lightly with egg wash and sprinkle with sugar.

To par-bake for later toasting: bake in a 350-degree oven for 8-10 minutes. Cool on wire rack. Freeze.

For a soft crust: bake as-is in a 350-degree oven for 12-15 minutes. Serve hot or cool on wire rack.

For a crisp, browned pastry: chill crimped, docked dough on sheet pans in freezer for 20 minutes or in refrigerator for one hour. transfer directly from freezer/fridge to a 425-degree oven and bake for 8-10 minutes. Serve hot or cool on wire rack.

Filling suggestions: strawberry or blueberry jam, apple butter, peanut butter mashed with a bit of cocoa powder, Nutella, lemon curd, well-drained ricotta cheese and sun-dried tomato paste, b’stilla filling, the goo portion of a favorite strudel, and anything else you can imagine might do well with a butter crust – sweet or savory.

Icing: if you’d like to ice your, er, toaster tarts, combine four parts confectioner’s sugar to 1 part water, milk, or juice and smear on top after baking.

*Might I suggest this one? Substitute an equal amount of butter for half of the shortening/lard.

Truly, there is nothing French about this soup.  It is, however, a take on French Onion Soup, and so the name seems fitting.

On a lazy, hot summer night or a chilly winter afternoon, nothing beats fast, tasty comfort food, and this certainly qualifies.  It’s onion soup without the onion (and sans crouton), but it’s just as ooey gooey and flavorful.

French Mushroom Soup

• 4 cups beef broth
• 16 ounces canned chopped mushrooms, drained
• 2 teaspoons onion powder
• 2 tablespoons Worcestershire sauce
• 1/4 pound sharp provolone cheese, thinly sliced

Preheat broiler.  Combine broth and seasonings in a large microwave-safe bowl; stir to combine.  Add mushrooms.  Microwave on high 5 minutes or until just bubbly.  Remove.  Ladle into oven-proof soup bowls or mugs and top with cheese.  Broil until cheese is just browned.  Serve immediately.

Serves a hearty meal for two.

Image by Flickr user Pabo76

Today’s post is a recipe from guest chef Mel Hynes, who also happens to be the author of one of our favorite comics, Two Lumps. Thanks, Mel, for sharing your soup-y goodness!

If you would like to share your recipe and appear as guest chef on Catch the Spoon, please submit your bio and recipe here.

Soup of Teh Awesome

by Mel Hynes

Ingredients:

• 3 leeks, finely chopped (white part only)
• 1 clove garlic, finely chopped
• 4 medium potatoes (or 1 medium, 1 large, and one HONKIN HUGE)
• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• 1 1/2 teaspoons ground mustard
• 2 tablespoons flour
• 1/2 cup water
• 4 cups chicken broth
• salt, pepper, and white pepper to taste
• 1 cup shredded Cheddar* cheese (I used a pre-shredded cheddar and jack mix)
• 2 tablespoons Parmesan cheese
• 1 1/2 cup milk
• 8 oz sliced baby portobello mushrooms
• 1/4 lb thin-sliced lean prosciutto

In a skillet, cook leeks, garlic, and potato in 1 tablespoon of butter and the olive oil over medium-low heat, stirring often. Do not allow potato to brown. Basically get the leeks & garlic nice and soft and don’t worry about the potato as long as it doesn’t get crispy.

Mix mustard, salt, pepper(s) and flour together in a bowl.

Mix chicken broth and water in a large pot, slowly whisk in dry mixture to avoid clumping. Bring to a boil.

Add potato, leek & garlic mixture to pot. Dodge red-hot broth splatter lava action. Reduce to a simmer, and cook for 1 hour.

Reduce heat to med-low. Mash softened potato/leek mixture (either by hand or with electric mixer). Stir in cheeses until melted, then add milk but do not boil.

Cook mushrooms over medium heat in remaining 1 tablespoon of butter until soft. Slice prosciutto into very thin strips. Add prosciutto and mushrooms + sauteing sauce to the soup, stir and let warm through.

EDIT: OM NOM NOM NOM

EDIT2: good lord, this stuff is FILLING. J. and I are both stuffed after one bowl.

Image by Herrner

In keeping with the “drunk food” theme of this week’s Carnival of the Recipes, this week’s CTS recipes will all include (or feature) alcohol – yum.

Coq au vin is a dish that inspires incredible awe and fear in people. “You made coq au vin?” “I can’t believe you can make coq au vin as part of a catered buffet!” “It’s too fancy!” “Wow, you must be an incredible cook!” …and so on.

I know that traditional coq au vin involves a rooster and 12 gazillion hours of cooking and stewing and prepping, but I have never had that kind of patience. I am of the opinion that coq au vin is quite simply coq au vin: that is, “chicken with wine”. (And vegetables, of course.) My original recipe, presented below, requires neither roosters nor a lot of patience, is based on the recipe included in “From Julia Child’s Kitchen” (she notes that it differs from other coq au vin recipes she’s published, although it is not clear how).

A slow cooker adaptation of this recipe is available here.

Coq au Vin

Ingredients:

• 4 chicken leg quarters, divided into thighs and drumsticks
• 8 ounces frozen pearl onions
• 32 ounces mixed button and baby bella mushrooms, cleaned and quartered
• 1/4 cup brandy
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 bottle (750 ml) red wine
• 4 cups beef stock
• 4 whole cloves garlic, smashed but not chopped
• 1 1/2 teaspoons sun-dried tomato paste
• 4 tablespoons flour
• 2 tablespoons butter
• bacon fat (or oil) for browning
• salt and pepper to taste

In a large, heavy-bottomed pan (a dutch oven is preferable), melt the bacon fat over medium heat. Add the chicken and brown lightly on all sides. Add the brandy (off the heat, please!) and cook for 3-5 minutes. Add bay leaf, thyme, and onions to pan and cook for an additional 10 minutes, turning chicken halfway through.

Using a fine mesh strainer or old-fashioned flour sifter, sift flour over chicken, stirring as you sift so that the flour coats the chicken and the onions. Cook for an additional 5 minutes. Stir in all remaining ingredients except the butter. Cover and cook on low for 1-2 hours, or until onions are tender and chicken is falling off the bone. Stir in butter just before serving to enrich the sauce.

Serves 4-6.

Image by Snowy’s Goodthings

Potato and Mushroom Gratin

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 4 cloves garlic
• 6 sprigs fresh thyme
• 1 bay leaf
• salt and pepper to taste
• 3 lbs red potatoes, cleaned and sliced paper thin
• 1 lb shiitake mushrooms, stems removed, caps thinly sliced
• 1 lb portobello mushroom caps, thinly sliced
• 1/4 cup butter
• 2 tablespoons dried parsley
• 1/4 cup chopped chives
• 1/4 cup freshly grated parmesan cheese
• 2 cups smoked cheddar cheese, grated

Preheat oven to 350 degrees. Combine milk, cream, garlic, thyme, and bay leaf in a small saucepan over medium heat. Bring to a simmer and remove from heat. Cover and set aside to steep for 30 minutes.

Melt butter over medium-high heat in a large sautee pan or wok. Cook mushrooms, in batches if necessary, until they are soft and most of their juices have been expressed and evaporated. Season with salt and pepper; set aside.

Grease a large casserole dish. Create three complete layers of the gratin: potatoes, parsley, chives, parmesan, mushrooms, cheddar. Strain the infused milk and pour over the potatoes, squeezing the layers with another casserole dish or a large spatula to evenly distribute the liquid. Cover and bake for 90 minutes. Uncover and bake for an additional 15 minutes, or until top is brown. Let stand for 30 minutes before serving.

Serves 6-8.

While cleaning up some old backups this week, I came across some recipes I developed for a catering job a few years ago. The event was a Hawaiian bridal shower, and while they didn’t use any of my recipes (they preferred ham with pineapple and brown rice), I’m glad I had the chance to develop these, and even happier to rediscover them.

In retrospect, I have no idea what was Hawaiian about these mushrooms (the coconut, I suppose…), but I do remember how yummy they are! Serve these up at your next backyard luau or tiki party!

Hawaiian-Inspired Stuffed Mushrooms

Ingredients:

• 1 1/2 pounds large shiitake mushrooms, washed and stemmed
• 1/2 cup butter, divided
• 1/4 cup frozen chopped spinach, thawed and thoroughly drained
• 4 shallots, finely minced
• 3/4 cup heavy cream
• 1/2 cup coconut milk
• 1/2 teaspoon dried tarragon
• 1 cup panko
• 1/2 cup crab meat, shredded
• 1/2 cup cooked shrimp, minced
• 1/4 cup freshly grated parmesan cheese
• salt and pepper to taste
• 1/4 pound sharp provolone cheese, shredded or thinly sliced

Melt 2/3 of butter in heavy saucepan over medium-high heat. Add mushrooms and cook until lightly browned on both sides, but not cooked through. Remove to baking dish and set aside. Add remaining butter to pan and cook shallots and spinach until shallots are translucent. Reduce heat to low, whisk in heavy cream, and cook until cream is reduced by half.

Remove from heat and add parmesan cheese, coconut milk, shrimp, crab, tarragon, panko, salt, and pepper. Spoon mixture into mushroom caps.

Bake mushrooms in a 350-degree oven for 10-12 minutes, or until mushroom sides give way when grasped with tongs. Top with provolone cheese and return to the oven until cheese browns and bubbles.

Serves 8-10.