December? Already?

It's been quite awhile since either of us have posted anything.  So, I figure it's time for an update.

Garden:
Willis has made some winter cloches for the beds, my little ginkgo tree has shed all of it's leaves, and we've still yet to build a fence.  We've decided, however, to move the current landscaping from the backyard to the front yard come spring time.  This way the dogs can roam all over and we don't have to worry about them trampling through the fava bean patch or peeing on the strawberries.  We'll keep the beds and plant another tree or two, but other than that the backyard will be all for the dogs.

 Kitchen:
This giant squash is from our fall garden.  Willis made some delicious muffins with it for our family Thanksgiving feast.  We also provided a green bean casserole (my favorite recipe listed below), some stuffing, and celebration roast.

In the past few months, we've had plenty of leeks and scallions from the garden as well as some greens to cook up.

And, we've welcomed a pizza stone into our lives, thanks to Taleia!  The dough is currently rising, and I'll be giving it a test run tonight.

Outdoor Adventures:

Willis has continued to go mushrooming and has had luck with a patch of chanterelles in Forest Park, not too far from our house.  Good to know for next year.  He and Taleia also spent a day at the cost hoping to try their luck at some clamming.

Fresh Green Bean Casserole

Yield: 10 to 12 servings
Prep Time: 40 minutes | Bake Time: 15 minutes
For the Topping:
4 slices white bread, each slices torn into quarters
2 tablespoons unsalted butter, softened
¼ teaspoon salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)
For the Beans and Sauce:
2 tablespoons salt
2 pounds green beans, ends trimmed, and halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems removed, wiped clean and broken into ½-inch pieces
3 cloves garlic, minced (about 1 tablespoon)
Salt and pepper, to taste
3 tablespoons all-purpose flour
1½ cups broth
1½ cups heavy cream

1. For the Topping: Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with onions; set aside.

2. For the Beans and Sauce: Adjust oven rack to middle position and heat oven to 425 degrees F. Fill a large bowl with ice water. Bring 4 quarts of water to a boil in a large pot or Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain.

3. Add butter to now-empty pot and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cups, about 12 minutes. Season with salt and pepper to taste.

4. Add green beans to sauce and stir until evenly coated. Arrange in an even layer in 3-quart (or 9×13-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes.

Lobster Mushrooms

Yesterday, we dropped the dogs off at Club K-9, and drove out to the Salmon Huckleberry Wilderness, on the southern side of Mt. Hood.  On the hunt for more mushrooms.  We discovered and identified some chanterelles, bloody milkcaps, and lobster mushrooms.

Lobster mushrooms aren't exactly a mushroom.  It's a parasite, that attacks other mushrooms and completely takes over.  They smell and taste like lobster (or what i imagine lobster to  smell and taste like, i've never actually had lobster).  You can buy them in the supermarket for around $15/lb.  Or you can gather them for free in the woods.  They are really easy to identify and due to their bright colors, pretty easy to spot. 

Willis made a delicious tofu and lobster mushroom dinner.  He found the recipe here.  Below is his version (very similar with a few modifications).

Tofu and Lobster Mushrooms in Ginger Broth


1 ounce lobster mushrooms
1 1/2 cups water
1 tablespoon ginger root, minced
1 clove garlic, minced
1/8 teaspoon red pepper flakes (or to taste)
2 tablespoons soy sauce
1 teaspoon sugar
8 ounces firm tofu, cut into cubes
1 tablespoon mellow red miso
1 cup wild rice, cooked

In a medium-sized saucepan, simmer the mushrooms in the water for 30 minutes. Remove the mushrooms to a cutting board and pour the mushroom broth through a fine-mesh strainer into a 2-cup measuring cup. Add enough water to reach the 2-cup mark, and return the broth to the pan. Chop the mushrooms and add them to the pan, along with all ingredients except the miso.
Simmer on very low for 15 minutes. Stir miso into 1/4 cup water until it forms a smooth paste and add it to the tofu. Stir gently and return to heat for about 1 minute, and then serve over rice.

chanterelle pasta

Pasta w/ Chanterelle Mushrooms

1 pound linguine
1 pound Chanterelle mushrooms
1/2 cup white wine
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
1 tablespoon Italian parsley, chopped
Salt & Pepper





In a large pot, bring salted water to a boil; add pasta and cook until tender. In a saucepan, sauté mushrooms and cook until soft. Pour in wine and simmer until the alcohol has cooked off. Add the butter, cheese, and cream and season to taste with salt.
Drain pasta. Toss pasta with mushroom sauce and chopped parsley.
Plate and serve with grated Parmesan on top.

i'm a fungi!

Yesterday, we went with Courtney and Nick to hunt for wild chanterelles (currently sold in the market for $16-20/lb.).  We went in the late afternoon and had only a few hours to snatch them up before sundown.  None of us were expecting to find very much.  Courtney and Nick were amazing at spotting them from a distance.  We returned home after an hour and a half with 2.5 lbs!  We hope to return in the next few weeks to find some more.

Tonight, Willis made a delicious Chanterelle Mushroom Barley Risotto for dinner.

Barley Risotto with Chanterelles

3 tablespoons extra-virgin olive oil
1 yellow onion, chopped
2 shallots, chopped
3 cloves garlic, chopped
1 teaspoon fine-grain sea salt
2 cups "medium" barley
1 cup good quality dry white wine
6 cups chicken stock
Grated zest of 1 lemon
2 handfuls chanterelle mushrooms, roughly chopped
1/2 cup Parmesan cheese
1/2 cup crème fraiche



Heat the olive oil in a large, heavy saucepan over medium heat, then add the onions, shallots, garlic, and salt and saute, stirring constantly, for about 4 minutes, or until the onion begins to soften.

Add the barley to the pot and stir until coated with a nice sheen, then add the white wine and simmer for 3 or 4 minutes, until the barley has absorbed the liquid a bit. Adjust the heat to maintain a gentle, active simmer.

In increments, add about 6 cups of stock, 1 cup at a time, letting the barley absorb most of the liquid between additions; this should take around 40 minutes altogether. Stir regularly so the grains on the bottom of the pan don't scorch. Add the mushrooms with the 4th or 5th cup of stock, so that they will get cooked, but not get mushy. You will know when the barley is cooked because it won't offer up much resistance when chewing (it will, however, be chewier than Arborio rice).

When the barley is tender remove the pot from heat. Stir in the lemon zest, Parmesan, and crème fraiche. Add salt to taste.