Cream of Mushroom Soup

The UPS person just dropped off a shipment that included a pound of dried Italian Porcini mushrooms. We happen to love Porcinis because they have a lot of mushroom flavor, and go so well in so many dishes. Therefore, we buy them in bulk and a pound will usually last us 6 to 9 months. With all those mushrooms scenting up our cupboard, we knew we had to make something that really shows off the mushroom flavor, and what could be better than Cream of Mushroom Soup?

It’s funny, when I was a child, I actually liked Campbell’s Cream of Mushroom Soup. A lot. I liked the way it came out of the can in a congealed mass, and that you just had to add some water (or perhaps milk, I forget), heat and eat.

As an adult, I put away some childish things, including my fondness for Campbell’s. Now, it just tastes like a salt lick to me and we don’t bother buying it (and haven’t, for years). Instead, when we want to have soup, we just scratch it up. It’s not that difficult, you’ll see, and it’s so much better.

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Rosemary Thin Wheat Crackers

It turns out that the basic recipe for these crackers can be found all over the Internet, and with good reason; they are easy to make and taste even better than those which come in the yellow box. And, while we started with a recipe from the Internet, we will give credit to where we think it originated: Whole Grain Baking, put together by the millers at King Arthur Flour (their Better for Bread flour is the best  — and they didn’t even have to send us 50 pound for that plug), although we did change it up a bit, as you’ll see.

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Rosemary-Sage Oven Fries with Cheese Sauce

Movie Night! How can you go wrong watching a great movie? In our case, it really wasn’t that great of a movie. Truth be told, it was an awful movie — Revenge of the Creature — but we were watching it on purpose; we had checked out the Mystery Science Theatre 3000 version from the library so we knew it would be a laugh a minute. So, what to scratch up to have along with such a cinematic treat? We waffled around, hemming and hawing, discussing options: Two Potato Casserole? Nope, no spinach. Sweet potato souffle? Naw, too sweet. In desperation we hit the Internet and found a recipe for sweet potato oven fries. Yeah, that’s good! But we thought that we’d change them up and make ’em a bit less healthy.

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CSA Produce

CSA produce
A nice batch of fresh produce, each and every week, thanks to the farm crew and everyone at the CSA.

We are starting to see a transition in our CSA shares away from the cooler weather crops of mostly greens, to those that are more commonly associated with spring, such as dill. This transition is gradual, and, over the next couple of months, we’ll see a drop-off in the amount of greens we get; just watch.

So, this week we received as part of our bounty:

  • Red Potatoes (7), although we traded the quelites for 7 more
  • Spinach (1 bag)
  • Curly Mustard (1 bunch)
  • Oranges (3)
  • Dill (1 bunch)
  • Hakurei Turnips (1 bunch)
  • Red Russian Kale (1 bunch)

You’ll note that we also have some fennel, which came from the surplus basket, and some grapefruit, which came from a harvesting network.

Some of the potatoes went directly into a batch of Potatoes Gratin that we made last night. Yum. The rest? Well, stay tuned.

Update April 3rd. The oranges we ate, just as oranges, although one did end up in a fruit salad. The Red Russian Kale and the Curly mustard ended up in a batch of Greens Latkes. We find that Greens Latkes are the best way to eat large quantities of nutritious greens without being overwhelmed. The spinach we had steamed up as a side. The Hakurei turnips, being so small and sweet, we decided to quarter and sauté them in a butter wine sauce, greens intact. Yum.

Surówka z Marchewki

Okay, so you don’t know how to pronounce the title of this dish, either. Well, that’s a problem if you’re serving this salad and someone asks, “So, what is this called?” As we see it, you have two choices: learn Polish, or, rename it carrot-apple salad. We are going with the latter.

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Haluski

We saw a recipe for Haluski (Cabbage and Noodles) on the back of our CSA newsletter last week and thought that it sounded like a good way to have some of the green cabbage that was in our share. From making up batches of Tikil Gomen, we knew that slow cooking would bring out the sweetness in cabbage, so it was likely tasty. Plus, it also sounded really easy, so what did we have to lose?

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Kahlua Infused Chocolate Pound Cake

We just had a birthday in our family, and, as tradition dictates, the person having the birthday gets to choose the type of cake or dessert. Together we scoured a few cookbooks looking for something that involved chocolate. After all, what’s a birthday without chocolate? And in A Passion for Chocolate, by Maurice and Jean-Jacques Bernachon, we came across probably the only Grand Cake that we would be able to do, especially with the supplies we have on hand, Le Quatre-Quarts Au Chocolate, or Chocolate Pound Cake.

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