Mushrooms Archive

Monday, May 19, 2008

mushroom strudel

miniature mushroom strudel

I am not proud of this, but I’m really just a one trick pony in the language department. Sure, after four years of high school French and the shortest exchange program ever, I can get by in Paris and because of this, can occasionally make sense of written Italian or Spanish, but Czech? German? I couldn’t be further from makings heads or tails of it.

cremini

As you might expect, as Alex and I luckily found ourselves at some untouristy eateries in Vienna–without a waitstaff that catered to the language-deficient or menus reprinted in 16 world languages–quite a bit of Hilarity Ensued. After many hours of walking on a hot day, Alex and I were beat, so we flopped down at a cafe and mindlessly asked for “iced coffees” completely forgetting that “ice” equals “eis” equals “ice cream” in German, and ended up with a big cup filled with coffee, cream, whipped cream and a scoop of vanilla gelato. I wish all mistakes were this tasty!

eis kaffee (sp?)

Looking to offset the heavy dishes Central Europe, I also ordered something that I guessed was going to be a light, healthy vegetable strudel, something I’d imagined dreamily warm with crispy, flaky edges and something I was certainly going to want to repeat at home. Unfortunately, I received a brick of rice with a few flecks of carrots and parnsips, wrapped in phyllo and smothered in a creamy herb sauce. It all went very well with my eis Kaffee!

phyllo, you always win

Continued after the jump »

Monday, March 3, 2008

alex’s chicken and mushroom marsala

alex's chicken marsala

We’ve discussed this before, but I really hate cooking anything twice. I know what an awful shame this is–falling upon gasp-worthy, decadent and even flawless recipes, broadcasting their merits across the Web, then filing them away only to never speak of them again–but I am going to have to insist that you do not judge me for this; after all, what would thesmittenkitchen be without my impatience for the next new thing?

Nevertheless, there are certain recipes that Alex, less appalled with the concept of having to eat anything twice in two whole years, frequently and politely requests that I make again. And what do I do? Do I tie on my apron, pour him a drink and say “of course, honey! Anything for you, baby! You’re the love of my life, baby!”? No, I suggest that he make it himself.

Continued after the jump »

Monday, November 12, 2007

creamy white polenta with mushrooms

creamy white polenta with mushrooms and mascarpone

Because I am a complete and total Yankee, I really didn’t know a thing about grits until Alex and I took a trip to Savannah and Charleston earlier this year. But when I tried them, I fell hard. I found them in a small puddle beneath the most saucy, delicious chicken dish in a large-rimmed shallow bowl, shredded Brussels tangled around them and then the next day loaded with cheese and chives adjacent to my eggs. They seemed to be open and ready for anything put before them–on so many levels, exactly what I needed.

 sauteed wild mushrooms  sauteed wild mushrooms

I swore I’d make my own when I got back, heck, I’d make them daily but somehow that “when” became “eight months later” and that pretty much brings us up to last night. I’d bookmarked Jonathan Waxman’s Creamy White Polenta with Mushrooms and Mascarpone a while ago, but forgot about it until last week’s chicken dish reminded me of how much I like chanterelles.

Continued after the jump »

Friday, November 9, 2007

chicken with chanterelles and pearl onions

 chanterelles and pearl onions

Sunday night, along with roasted stuffed onions and that apple tart for dessert, I made Martha Stewart’s Silky Braised Chicken with Wild Mushrooms and Pearl Onions for my family when they came over for dinner. But if you want to know if it was any good, you’ll have a hard time getting a straight answer. I thought it was dry and could barely eat three bites of it. Everyone else didn’t mind, and even called it delicious. Then again, they may have just been polite.

tiny red onions

I’ve come to the realization that there are some recipes I would rather never write up. Here it is Friday night, five days after I made this chicken dish and I would still rather do Molly’s dishes than talk about chicken. Five days! Five days in which I have updated daily. Five days in which I decided I’d rather cook and write up something entirely new than get to that forsaken recipe. I am that ambivalent about it.

 braised chicken

Continued after the jump »

Thursday, August 30, 2007

spicy soba noodles with shiitakes

cold soba noodles with edamame

Alex has been narrowing his eyes at my ever-growing periodicals stack lately, and I don’t blame him. How did someone whose life so fully revolves around the Web end up with so many subscriptions to print magazines? Hint: I am only paying for one of them. Hint: Most of them are available ink-free on the Web.

That said, he has a point. When you’ve got (at best) 660 square feet of floor area, and (at best) 20 square feet of table/counter area, it is less than ideal to give up any of it to dead tree media. So, I finally caved, or more like focused my attention span long enough to quickly breeze through pages this weekend, and Gourmet? I’m sorry. I hope the sixteen pages I bookmarked over three issues will compensate for my allowing you to collect a thin layer of dust. Your photography still makes me whimper with envy.

udon and edamame, draining

Continued after the jump »