I put them in a lot of soups, (like a soup I make with acini de pepe, peas, bacon and a few other things), casseroles like baked spaghetti, enchiladas (those are the two I make the most), chili, roasted eggplant dip, I'll bet you could even use them to make sour cream onion dip. I don't make that though, it's too sinful. Oh, as for a couple more onion things, I'd like to put in a good word for chives!! Chives are about the only onion things I knew as a child, since my dad is very intolerant of onions in most dishes, but he seemed to be OK with chives. Here's my mom's famous cucumber salad (famous because she's the only one I know who makes it this way and it always got raves when she'd bring it to a picnic.) Cucumbers in Sour Cream salad (from Phyllis Pinkmountain!) 1 cup sour cream (Lpink uses "lite" sour cream) 2 TBLSP lemon juice 3 TBLSP minced chives or green onions 3 thinly sliced and pared cucumbers (Lpink leaves a few strips of green skin on for color) 1 1/2 tsp. of salt (Lpink may use a bit less) 1/8 tsp. pepper Mix all together and marinate for at least an hour. Adjust seasonings afterwards. Note, this doesn't taste like much of anything when you first mix it up, it needs to marinate for the flavors to come out, particularly the chives. Garnish with some chive blossom bits before serving if you want to get fancy. If I think of it and have time, I like to salt the cukes and let them sit for a good while to sweat them and then rinse them and pat them dry before adding them to the salad. This makes the salad dressing stay thicker longer. Otherwise the cukes give up their juices and the dressing gets a bit runny. Still good but then when you serve it it leaks all over everything else on your plate with its cucumber sour cream yumminess. Also, if your cukes have a lot of big seeds, scrape those out with a spoon before you slice them. My other favorite summer salad featuring scallions, is tabouleh. I don't use a recipe, but here's an approximation of how I make it. Mix a cup of bulghur wheat with a cup of boiling hot water and 1/2 tsp. salt. Let it sit until it is cool and until the water is all absorbed. If you are a no wheat person, try using one cup cooked red rice and one cup cooked red quinoa. To the cooked and cooled bulghur, add: 1 bunch fresh parsley, rinsed and stemmed and diced fine about 1/2 cup fresh mint, or use about 2 heaping tsp. dried. Can add more to taste later. 1 bunch of scallions, finely diced the juice of about 2 lemons 1/2 cup of EVOO or more (use Extra virgin!!) a liberal sprinkling of salt. At this point it is ready to serve. It goes fantastic with the cucumber salad, BTW!! You can add chopped red or green pepper and chopped celery if you want more crunch and color, which I almost always do. It's great with tomatoes but best to add right before serving since the tomatoes go kinda soggy when left in the salad overnight, for example. Adjust the lemon, onion, EVOO and mint flavors to suit your taste. I like my tabouleh on the "piquante" side! I have also added cooked garbanzo beans, some feta, and some cumin for something more substantial.

* Posted by lisazone6_ma (My Page) on Thu, Feb 19, 09 at 12:05 I make this dish all the time - I never measure tho, so I don't have exact ingredients, but exact measurements aren't necessary anyway, so it doesn't matter! Roasted Carrots Slice carrots into thick "coins" and place in a 9 x 13 baking dish. Mix 1 cup orange juice with 1 or 2 shots of whiskey and pour over the top. I fill the pan about half way with carrots when I make it, so that amount of whiskey/juice is good for that amount of carrots - you can reduce or increase the amount if you're making more or less - it's not critical if you're off a little. And I HATE whiskey, but in this dish it adds a great taste! Grind fresh sea salt and pepper over the top, dot with butter all over, cover with foil, and bake at 350 until done to desired. I like my carrots with a bit of bite still in them. I also uncover them for the last 10-15 minutes to make sure the liquids turn into a "glaze" and the carrots brown a bit. You might need to add a bit more juice at this point if there isn't enough liquid left so what's left doesn't just burn up. You can also drizzle some maple syrup over the top after you dot them with the butter, but I find they're sweet enough without it. Sometimes I add it and sometimes I don't. Lisa o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Feb 19, 09 at 13:31 Warning, I have not made that carrot-cumin tart either, but with cheese and cream and carrots and cumin . . . how can you go wrong? I am leaning towards making the carrot tart for a dessert, (I don't know if it will be good or not, it is mostly a curiosity thing) but we'll see, because my weekend plans haven't firmed up yet. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Thu, Feb 19, 09 at 13:39 Lisa, Roasted Carrots w/whiskey is calling my name! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lisazone6_ma (My Page) on Thu, Feb 19, 09 at 15:30 mustangs - as I said, I'm really not a whiskey fan, but in this dish, it's really good. It just adds a special taste that you can't quite put your finger on! Lisa o Coconut Carrots clip this post email this post what is this? see most clipped and recent clippings * Posted by jeri (My Page) on Thu, Feb 19, 09 at 16:12 This has got to be one of the simplest carrot recipes ever – and delicious too! :-) Simmer Carrots in Coconut Cream. That’s it! I always have baby carrots on hand and a can of Coconut Cream in the pantry. It *has* to be Coconut Cream which you find in the Liquor Isle. It doesn’t contain liquor – but I guess it is used for certain mixed drinks? Anyway – this will *not* work with Coconut Milk. The Coconut Cream is slightly sweet. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Thu, Feb 19, 09 at 16:41 Lisa, Strangely I don't drink (well there was that time in December Sheshebop made me) but I am drawn to recipes with liqueur, beer, or wine. In fact I just shared your recipe with the guy ahead of me at the checkout line. He had a huge bag of carrots. Turns out the carrots were for his horse. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by posie4u (My Page) on Thu, Feb 19, 09 at 17:48 I love carrots. The following recipe was given to me by a co-worker (a dietitian) who advised that for he and his wife, it is a must have dish for Thanksgiving. It is yummy. Horsey Carrotts 1 bag of baby carrots or 12 carrots, pared/sliced 1 cup mayonnaise 2 Tbs grated horseradish, more or less to taste 1/4 - 1/3 cup grated onion 1 tsp salt 1/2 tsp pepper 1 cup fresh, buttered bread crumbs Cook carrots until tender; drain. Put in 1 quart baking dish. Preheat oven to 300. Combine mayonnaise and horseradish. Add onion, salt and pepper. Mix well and stir into carrots. Sauté breadcrumbs in enough butter to coat and put on top of carrot mixture in baking dish. Bake 15 minutes. Can be done ahead and baked before dinner. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by punamytsike (My Page) on Thu, Feb 19, 09 at 17:48 LOL, Cathy. When we had horses, we always bought large bags of carrots as a treat. They got them in the evening, and we always had to cut up one extra carrot for one of our dogs who loves raw carrots as well :) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Thu, Feb 19, 09 at 17:52 Okay - I don't know how to count this... BUT Last night I made the following carrot heavy recipes: Piquant Carrots Worlds Best Meatloaf Which both met with huge approval.... And I am making Marilyns Carrot Cake for DHs Birthday celebration this weekend.... Do I qualify? LOL! Alexa o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, Feb 19, 09 at 19:59 Coconut-nj, you add milk to the carrots without draining the water? I'm not understanding how "soupy" your recipe is supposed to be. Lisa, the roasted carrots sound really good, but so does the carrot cumin tart. Hmmm, decisions, decisions. Sally o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Thu, Feb 19, 09 at 23:43 Sally, it's not supposed to be soupy at all. You're basically making a white sauce using the carrot "broth" as the base. After the carrots cook, the liquid has usually come down a little below the level of the carrots, so when adding enough milk to cover the carrots it will turn it white. The great flavor comes from the carrot cooking liquid, which is basically a single vegetable broth. When you add the slurry, you make it nice and thick, then stir in some butter. I just put several tablespoons [or more] of cornstarch into a cup and add enough cold water to dissolve it while stirring. Then when the carrots with liquid come back to a boil/simmer, stir in the slurry while stirring until it gets as thick as you want it. We like it rather thick, but you make it how you like cream sauces. I usually make more slurry than I think I'll need since cornstarch is cheap and I'd rather have more ready then have to go back and make some more if it didn't make it thick enough. I hope I explained this clearly. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Fri, Feb 20, 09 at 15:27 I had this salad at a restaurant in Chicago called Russian Tea Time. It's much greater than the sum of its parts. Tashkent Carrot Salad Carrots — 2 lbs. Coriander — 1 tsp Garlic — 4 cloves Olive oil — 6 T White vinegar — 6 T Paprika — to taste Salt — to taste Pepper — to taste Sugar — 2 T Thinly shred carrots, mix with sugar and crushed garlic. Let stand for 10 minutes to get the juices out. Mix with the rest of seasoning. Let marinate for 6 hours. Mix thoroughly before serving as juices tend to collect on the bottom of the dish. Serve chilled. (serves 6) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Feb 21, 09 at 9:36 Your explanation cleared it up for me, Coconut-NJ. Thanks. Sally o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Feb 21, 09 at 9:52 I eat carrots almost every day, and carrot muffins are one of my favorites. I have several recipes. Here's a nice seasonal one. Maple Carrot Muffins 1 1/2 cups unsifted flour (can use some oatmeal if you like) 1/4 cup packed brown sugar (optional, I am a health nut who is always trying to cut the sugar) 1/4 cup pure maple syrup 1/3 cup melted margarine (I think butter would be OK too. Or 1/4 cup vegetable oil) 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. salt (or less) 1 cup finely shredded carrots 1/2 cup finely chopped walnuts (or less) 2 eggs, beaten Preheat oven to 350 degrees. Combine dry ingredients and set aside. Grate carrots and set aside. Combine the carrots with the wet ingredients. Add the dry ingredients and MIX WELL! Fill muffin cups 3/4 full. Bake 18-20 min. (or more) Cool 5 min. Store in the fridge because these muffins are moist and they'll mold otherwise. Notes: The reason I have so many "optional" notes in this recipe is because I am always trying to cut the high calorie/fat ingredients down to the minimum levels without sacraficing good taste. Everyone has their own ideas about this, so you'll have to use your judgement. I am probably on the more "healthy" side of taste, which is not for everyone. Also, I usually use paper lined muffin tins, but if you don't want to do that you have to grease the muffin tins with some type of shortening. With the variability of the baking time, I suggest inserting a toothpick in the muffins to test them. When the toothpick comes out clean, the muffins are done. But watch carefully, because maple syrup burns easier than white sugar sweetened baked goods. But the taste is worth the trouble, IMHO. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Feb 21, 09 at 13:58 I'm surprised no one has posted a Tsimmes recipe, that classic Jewish mix of carrots, dried fruit and meat. Being vegetarian, it's not something I make, but I actually have a recipe I like, although this is a "company" dish. A "tsimmes" in yiddish is slang for a confusing fuss, lol! Carbonada Criolla (Argentinian Tsimmes) I think I got this recipe from the Detroit Free Press and I think it came from Joan Nathan. I make this as a stuffing for baked squash. The best time I ever made it I stuffed a small baked hubbard squash with it. The squash was about the size of a smallish football. Start by baking the cleaned squash halves at 375 degrees for 45 minutes. I always have trouble baking squash perfectly, so use whatever method works best for you. Meanwhile, make the tsimmes. Traditionally tsimmes is put in an oven or on the back of the stove on the evening of the Sabbath so it will be ready to eat the next day after a long slow cooking, and no more work will have to be put into it. This would work in a crockpot too, I think. 2 TBLSP vegetable oil 2 cups dark red kidney beans, or fake meat or baked or smoked tofu. (The original recipe called for some kind of meat, probably ground chuck?) 1 large coarsely chopped onion 2 cloves garlic 1 12 oz. can chopped italian style tomatoes 1 tsp. dried oregano 1 large or 2 small sweet potatoes (parboil for faster prep. time) 1 large or 2 small white potatoes (I always cook with Yukon gold, parboil as above if you want) 1 cup vegetable broth 2 med. carrots, large dice 1 small can corn or 2/3 cup from a frozen bag 4-8 pitted prunes (to taste, I like the lesser amount) 4-8 dried peach halves or dried apples Saute onions, garlic and protein source until onions are translucent. Add tomatoes, and veg. broth, bring to a boil then simmer. Add potatoes and carrots. Simmer 30 min. Add some water or more broth if needed. Add corn and fruit, simmer 15 min. more. Stuff tsimmes into squash, bake in the oven for 15 min. more. You can top this with bread crumbs, parmesean cheese, or grated white cheddar, or any type of mixuture, but it is not necessary. Could also add a dollop of lowfat sour cream and sprinkle with chopped parsley. That's how I like it. Here's a carrot pie that is lower in fat than that carrot-cumin tart and something I have made before. The recipe comes from "The Enchanted Broccoli Forest" by Mollie Katzen. Russian Carrot Pie TBLSP butter 1 cup onions, finely minced 1 lb. carrots, very thinly sliced 1 TBLSP unbleached white flour Saute the onions in butter, add the carrots and cook until tender. Can add up to 3 TBLSP of water to keep from sticking. At the end, sprinkle in the flour to brown slightly. Combine 1 1/2 cups firm cottage or pot cheese 1/2 cup grated mild white cheddar 1 beaten egg lots of freshly ground black pepper 1 tsp. dill weed Mix this with the carrots. Put into prepared pie crust (not prebaked) and sprinkle top with 3 TBLSP wheat germ and some paprika. Bake 15 min at 375 then turn down to 350 for 39 min. Cool 5 min. Here's my regular pie crust recipe. It is very different from a shortening crust, but I still like it. I got the recipe and technique from my friend Martha Pie Crust (makes top and bottom crust) 2 cups flour - I usually use half whole wheat pastry flour 2 tsp. salt Mix these together Put 4 TBLSP COLD water into 1/2 cup oil. Stir until it bubbles/starts to emulsify if that's the right word (gets well combined) Pour liquid into flour and stir. Separate into two piles and roll out into rounds between layers of WAXED paper. You can cut this recipe in half for just a bottom crust pie. If you want to get fancy with the crust for this pie, your can mix in some poppy seeds or ground sesame seeds, maybe 2 TBLSP. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by punamytsike (My Page) on Sat, Feb 21, 09 at 14:18 Cathy, like promised, I tried my Mom's carrot pie/bread and results will be below. First let me share another carrot experiment my DH did, as he is the carrot lover in this family :) He did bacon wrapped carrots in our Advantium microwave/oven Here is how the carrots looked like going in: we tried potato as well. The carrots cooked at H10,L10,M5 for 6 minutes and then looked like this: My DH loved the result, told me that the bacon added an interesting touch to it. The potatoes did not get anything extra from the bacon, I guess the potato skin is too thick to let bacon juices through. Now today I did the carrot pie/bread and at the same time the other half was roasted beef mozzarella cheese. I use sweet dough recipe from my Cuisinart bread machine recipe book. Any dough recipe that is meant for rolls or probably even pizza will do. The carrot mix for 1 lb of dough is supposed to be: 1 lb of cooked and shredded carrots, 2 cooked eggs, chopped to little pieces, 2 table spoons of melted butter, salt and pepper to taste. Mix it all together and spread on the dough like on the photo: Roll it and let it rise another 30 - 40 min before baking. I baked this in 375F for 30 min. For me it was little over cooked, so next time I will try 350F for 30 min. Also, next time I will double the amount of carrot mix, as for me it was not nearly enough. But it did taste like my moms. And the roasted beef side, just heaven :) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cabogirl (My Page) on Sat, Feb 21, 09 at 15:29 We had a monthly poker game last night and I had everything in the house for carrot cake. I put in a 13x9 pan just to make it easier to eat and it went.... Ingredients Cake: * 3 cups unbleached all-purpose flour * 2 cups sugar * 1 teaspoon salt * 1 Tbsp baking soda * 1 Tbsp cinnamon * 1 1/2 cups olive oil or grapeseed oil * 4 large eggs, lightly beaten * 1 Tbsp vanilla extract * 1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping) * 1 1/2 cups sweetened, shredded coconut * 2 cups of finely grated carrots * 1 cup of drained crushed pineapple Frosting: * 8 oz cream cheese, at room temperature * 6 Tbsp unsalted butter, room temp * 2 1/2 cups of confectioners' sugar * 1 teaspoon vanilla extract * 2 Tbsp lemon juice Method 1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds. 2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple. 3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack. 4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice. 5 Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top. Serves 12-16. recipe from Simply Recipes o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by bri29 (My Page) on Sat, Feb 21, 09 at 15:35 We just had ragu bolognese for dinner. It has carrots in it, it's healthy! So what if there's a ton of meat in it!? That's totally beside the point. :) 5 tablespoons extra-virgin olive oil 3 tablespoons butter 1 carrot, finely, diced 1 medium onion, diced 1 rib celery, finely diced 1 clove garlic, sliced 1 pound veal, ground 1 pound pork, ground 1/4 pound pancetta or slab bacon, ground 1/2 tube tomato paste 1 cup milk 1 cup dry white wine Kosher salt and freshly ground black pepper Parmigiano-Reggiano, for grating In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the carrot, onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by katiec (My Page) on Sat, Feb 21, 09 at 22:30 This is timely for me...I have five or six pounds of hairy carrots from last years garden (still better than storebought!). It will be easy to use them up now. We use a lot of carrots but I don't care much for them cooked, I always eat mine before they go in with the pot roast. Julienned in a stir fry, diced/pureed in soup or shredded in cakes etc. are ok. Lars, I had some wonderful ginger carrot soup at a fundraiser soup and bread dinner. I have the recipe in a local cookbook at the library...I'll find it next week. Jeri, we prowled a cool little Asian market yesterday and I bought some coconut cream. Was wondering what to do with it. My carrots are all small...this is perfect. We've been making plain old carrot and raisin or carrot, raisin and pineapple salad. Mayo for the dressing. Makes the kid feel like she's 5 again, she says. Our favorite carrot cake is very much like cabogirl's, but with a cream cheese glaze/ not-quite-frosting....just softened cream cheese and honey to taste. This was in a recipe booklet I found in a box of donations - Taste of Home,I think. Maybe next year I'll get carrots big enough to stuff. * Exported from MasterCook * Baked Stuffed Carrots Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 medium carrots 1/4 cup mayonnaise 4 teaspoons grated onion 2 teaspoons prepared horseradish 1/8 teaspoon ground nutmeg Salt and pepper to taste 1/4 cup dry bread crumbs 2 tablespoons butter -- melted, divided 1/8 teaspoon paprika Place carrots in a skillet; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. drain. Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-in. shell; set shells aside.Place the removed carrot in a food processor; cover and process until finely chopped. Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells. Place in a greased 13-in. x 9-in. baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter. Bake, uncovered, at 375° for 20-25 minutes or until tender. Yield: 6 servings - - - - - - - - - - - - - - - - - - - I'm sorry I missed that garlic cookalong... o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Sun, Feb 22, 09 at 2:46 Our dinner tonight (sorry, no photos) was spinach salad with bleu, craisins and candied pecans, filet mignon on the grill, shredded zucchini tossed with fresh lemon and grated parmesan, fingerling potatoes, AND of course our carrots steamed slightly and then sauteed with orange juice concentrate, freshly zested orange peel and butter(margarine for me) topped with some sweet basil from Penzey's. Dessert was fresh berries with Grand Marnier and brownies. Our guests were very complimentary and enjoyed it all! Thanks to Nancy (and Sherry) for inspiring us to have this little impromtu dinner party--I visited 2 markets and Costco and was able to be ready to go by 7pm! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sun, Feb 22, 09 at 12:34 I made the honey date carrot muffin recipe teresa posted for breakfast yesterday and they were delicious. I didn't change anything in the recipe, except that I was a little short on the amount of dates and made up the balance with dried apple bits. They weren't very sweet but that's the way we like them. DH instructed me to make sure I saved the recipe. Thanks for posting it. Katie, I had saved the same stuffed carrot from and old Taste of Home magazine and pulled it out for carrot week. I cooked and carved out the carrots yesterday and refrigerated them and the centers to finish off for dinner one night this week. I'm not sure about the mayo but I'll never know unless I try it. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Feb 22, 09 at 14:37 Got to looking for recipes w/carrots and found these in my old (80's) Land O'Lakes cookbook. HONEY GLAZED PEA PODS AND CARROTS 3/4 c. water 2 c. (4 med.) diagonally sliced 1/4 inch carrots 8 oz. fresh pea pods, washed, remove tips and strings 3 tbsp. butter 1/2 tsp. cornstarch 2 tbsp. honey In 2 quart saucepan bring water to a full boil. Add carrots, cover; cook over medium heat until carrots are crisply tender (10 to 12 minutes). Add pea pods. Continue cooking until pea pods are crisply tender (1 to 2 minutes). Drain; set aside. In same pan melt butter; stir in cornstarch. Add carrots, pea pods and honey. Cook over medium heat, stirring occasionally, until heated through (2 to 3 minutes). 2 (6 oz.) pkg. frozen pea pods can be substituted for 8 oz. fresh pea pods. Makes 6 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ CHUCKWAGON CARROTS Crisp bacon gives smoked flavor to hearty chunks of carrots. 3 cups carrots, sliced 1/2 inch (6 med) 1/4 cup cooked crumbled bacon 3 tablespoons butter or margarine 1 tablespoon firmly packed brown sugar 2 tablespoons green onions, sliced 1/8 inch 1/4 teaspoon salt 1/8 teaspoon black pepper In 2-qt saucepan place carrots; add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisply tender (8-12 minutes). Drain and return to pan. Add remaining ingredients. Cover and cook over medium heat, stirring occasionally, until heated through (5 minutes). Serves 4-6 Nancy o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by fearlessem (My Page) on Sun, Feb 22, 09 at 14:51 Oooh -- glad I saw this thread, as I have a Tried and True recipe to post. It is for a Red Lentil and Carrot soup, and it is in my top-5 favorite soups of all time... The recipe was originally by Mark Bittman, but my main modification to it is to double the amount of carrot in it, which I think really improves it. Red Lentil and Carrot Soup Time: 45 minutes – Serves 4 3 tablespoons olive oil, more for drizzling 1 large onion, chopped 2 carrots, peeled and coarsely grated on a box grater 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1/4 teaspoon kosher salt, more to taste 1/4 teaspoon ground black pepper Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable broth + 1 cup water 1 cup red lentils 1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 1 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. 4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. If it is too thick, add a little more water to thin it down. YUM! Emily o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Mon, Feb 23, 09 at 3:18 Oops--Ok, so I was a week off, LOL! Hey there's no guarantee that I can do this again next week, so if not, I had my dinner a week early! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Wed, Feb 25, 09 at 7:15 Well, I did make the stuffed carrots last night and despite the fact that they looked interesting on the plate, I wouldn't make them again. I like both horseradish and mayonnaise but the combination in the stuffing did nothing to enhance the flavor of the carrots. However, if it wouldn't have been for the Cookalong, I probably wouldn't have tried them. DH and I are both enjoying the adventures with the Cookalong ingredients. This weekend will be the Apple and Carrot Confetti. Photobucket o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by dixiedog_2007 (My Page) on Wed, Feb 25, 09 at 20:41 I was hoping that I would be able to participate in this one but I will not. Have fun everyone and I look forward to seeing what everyone made. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Feb 26, 09 at 8:39 Ruthanna I'm really enjoying your pictures! I was going to have a dinner party this weekend, but after another hectic week I just cannot pull it off. I hope to try something though. I'm looking for a full time job, plus working a 30 hour one too. And commuting two hours most days. And trying to watch my weight! I love these cookalongs though! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Fri, Feb 27, 09 at 16:20 The carrot Cookalong dinner is tomorrow night. I've decided to make the carrots and pea pod recipe...found fresh ones! Not an easy task sometimes.. So, what are you making??? Nancy o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Fri, Feb 27, 09 at 20:34 I'm going to make Indian food: red lentils and carrots with a butter dressing (includes onions, tomatoes, garlic, cilantro), spicy cabbage and carrot slaw (not indian, just winging it), scallion rice and flat bread. Thanks Emily for posting your recipe. I've saved it as I love red lentils. The dish I'm making tomorrow is an old favorite that I want to try with carrots included. I've not made the rice or flat bread before, so we'll see how that turns out. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sat, Feb 28, 09 at 17:55 I almost forgot about this. I picked up fresh carrots when I was out and had to improvise when I came home. I picked Mustangs honey roasted vegetables since I had sweet potatoes and shallots on hand. I had to leave out the parsnips and turnips so the pan looks really orange right now. I can't wait to taste it. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Sat, Feb 28, 09 at 18:05 I just now made up a batch of carrot soup. I would never serve this as a soup but I wanted to have it as a drink. It's just carrot juice, orange juice, and orange flower water - chilled. I really liked it until I added the flower water. It tastes just like it smells and over powered the drink. I bought it for a recipe I saw and now don't know where to find it, lol. I think I'll juice up a few more oranges to see if that'll fix it. Or, maybe I could use it in some muffins as the liquid... o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sat, Feb 28, 09 at 18:36 I made the Czechoslovakian Apple and Carrot Confetti that sally2 posted and we really liked it. I used golden raisins instead of the currants and added about a heaping teaspoon of sugar. We also had roasted asparagus and a small pork tenderloin with a molasses and mustard glaze and the salad was a perfect complement for it. I'd also like it as a side dish for baked ham. It's definitely going in my "keep" file. I can't wait to see what the next Cookalong ingredient will be.

Posted by wizardnm (My Page) on Mon, Apr 27, 09 at 13:51 Coconut-nj has picked a great spring vegetable for us to concentrate on for the next two weeks, asparagus! So let's dig out the favorite recipes. Our Cookalong virtual dinner will be May 9, 2009. If you need to post something made using asparagus before then, that's fine. If you are not sure about the few rules, check out some of the other Cookalong threads or just ask on this one. Nancy Here is a link that might be useful: Cookalong #7------------Exoskeletal Critters Follow-Up Postings: o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Apr 27, 09 at 14:06 Asparagus! YUM!!! One of my favourite vegetables. I won't be joining the cookalong directly but maybe I'll order asparagus while at dinner in Michigan Saturday !!! YEAH! This one is Weed's, excellent! Asparagus - Parmesan Crusted (Weed) 1 Lb asparagus ends trimmed 3 Tbl butter room temperature 1 Tbl chopped fresh basil 1 large garlic clove finely chopped or crushed (I use my micr 1 1/2 Tsp fresh lemon juice 1/2 Cup (packed) grated Parmesan cheese Cook or steam asparagus until just crisp-tender. Err on the side of undercooked, since you will be putting them under the broiler for additional minutes later. Plunge into an ice water bath to retain color and halt cooking. Drain very well. (I went as far as putting them on a clean kitchen towel and patting dry. Preheat broiler. Arrange asparagus on broiler proof platter. Mix softened butter with basil, garlic and lemon juice. Season to taste with salt and pepper. Put butter mixture in microwave and heat until pourable, but not totally melted. Drizzle butter mixture all over asparagus, then sprinkle the parmesan on top. Broil asparagus until topping browns, watching closely to avoid burning. If you had to use a cookie sheet to broil them, slide a flat spatula under them to transfer to your serving platter - this will keep the yummy parmesan crust attached to the asparagus. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lisazone6_ma (My Page) on Mon, Apr 27, 09 at 15:34 I'll be at Foxwoods celibrating a friend's birthday so I won't be doing any cooking, but I will keep an eye on this thread for sure!! I simply drizzle them with some extra virgin olive oil, sea salt, and fresh cracked black pepper and throw them on the grill for a few minutes. Turn (without letting them fall thru the grill!)and cook a few minutes on the other side and they're heaven! I ordered 10 asparagus crowns and need to get them in the ground! I won't be able to harvest this year, but hopefully I'll get a few spears next year, then the year after that I can go to town! I'm excited about this thread - I LOVE asparagus!! Lisa o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, Apr 27, 09 at 17:21 I love asparagus too, but I don't know if I'll be cooking along. The 10th is our first anniversary, and Elery has to work that day, so I'm only assuming we'll be celebrating on the 9th. We'll see. Chase, that recipe looks delicious, how did I ever miss it? Annie o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by stacy3 (My Page) on Mon, Apr 27, 09 at 18:40 annie, I was thinking the same thing! looks like a keeper recipe. Thanks Sharon. and OMG - one year ANNIE!!???????????? holy cow does time fly. So is this the thread where we should take a tally on "how" asparagus affects you???? Yes, it definitely makes my pee odiferous... o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Mon, Apr 27, 09 at 22:59 I missed that one from Weed too...saving it now for sure. My faves for asparagus has always been simple. Steaming, roasting, or on the grill. I will add that I/we love it with some Hollandaise so I will link to this simple recipe that I got from Sara years ago. When it comes to Hollandaise just give me a bowl and a spoon....LOL David Here is a link that might be useful: Blender Hollandaise o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Apr 27, 09 at 23:49 I will have company that weekend....but it's almost for surew e will be eating asparagus.....and if I have my way it will be quickly blackened on a griddle and topped with hollendaise. And perhaps an asparagus and provolone omelet in the morning. Linda C o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by azzalea (My Page) on Tue, Apr 28, 09 at 7:47 A suggestion to all asparagus lovers. If you have a good, original asparagus recipe, keep it close to the vest (don't pubicise it here or elsewhere on the web). There's a contest currently for asparagus. Part of the prize is that your recipe will be sent to the White House chef, and there are other prize involved, too. Good luck!!! Here is a link that might be useful: Asparagus recipe contest o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Tue, Apr 28, 09 at 8:44 Geez, I guess we'll all have to copyright our original recipes. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by azzalea (My Page) on Tue, Apr 28, 09 at 9:26 Recipes cannot be copyrighted--which is why, if you have one that could possibly be worth several hundred$$$ up to one million$$$, it's a good idea to keep it confidential, until you're done using it. Hey, you don't have to agree with me at all. I--and many others--find recipe contesting a fun and lucrative hobby, I happened to know there is currently an opportunity for some to win a little something from their asparagus recipes, and offered to share that. Feel free to ignore my post if it makes you happy. I was just trying to help and to share a fun way to use one's creativity. and best of luck to any who decide to enter! wouldn't it be fantastic to have one's own recipe served to the president? And even better if it was the one recipe that changed his mind about asparagus!!!!! o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Apr 28, 09 at 9:44 Yeah, we're back to veggies! I love asparagus. And I love parmesan cheese. I don't know if we need to go further than Chase's recipe! I did a recipe from Giada a while back for DH for his birthday, which he really enjoyed. Here it is. Asparagus and Smoked Salmon Bundles Prep Time: 20 min Inactive Prep Time: 0 min Cook Time: 10 min Level: Easy Serves: 4 to 6 side servings 1 bunch asparagus, ends trimmed (about 20 spears) 2 tablespoons olive oil 1 tablespoon chopped fresh rosemary leaves Pinch kosher salt Pinch freshly ground black pepper 4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear) Preheat the oven to 400 degrees F. Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool. Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature. 2008 Scripps Networks, LLC. All Rights Reserved Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Tue, Apr 28, 09 at 10:01 Okay - now don't shoot me..... but I have eaten so much asparagus already this spring I AM SICK OF IT! LOLOLOL! And I am NOT posting any recipes until after the contest. Alexa o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Tue, Apr 28, 09 at 14:39 Azzalea, I'm sorry if I sounded like I don't care or thought you shouldn't bring it up. I do and am glad you did. I totally understand. I taught cooking online for AOL for a number of years and all the recipes I used were my original recipes so this came up at various times. That's one reason I choose not to enter contests, because I don't want anyone else having the rights to my recipes. Just personal preference. I'm glad you and others do it and can get some money from it. That's cool. Plus a lot of us get some great recipes from such contests. Maybe you or one of us will win the $1,000 and get their recipe to feed the President. Good luck! Alexa, lol, you lucky girl. I tend to eat it till it's coming out my ears too when it gets in season around here. And yes, just to be safe, I might wait to post actual recipes till after the contest. ;-] o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by craftyrn (My Page) on Tue, Apr 28, 09 at 16:39 Can't join you on the 9th but here's an easy one I've just got to try : Diane's Home Cookin Chapter: For 2 Asparagus Souffle ================= Reminisce Magazine -Patricia Patton, Jal, New Mexico SERVINGS: 2 Ingredients: 1 package (8 ounce) frozen cut asparagus, thawed and well drained 1/3 cup finely shredded cheddar cheese 1/3 cup mayonnaise 1/4 cup chopped onion 1 egg white . Directions: In a large bowl, combine the asparagus, cheese, mayonnaise and onion. In a small bowl, beat egg white on medium speed until soft peaks form. Fold into asparagus mixture. Transfer to a greased 2-1/2-cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Yield: 2 servings. Here is a link that might be useful: Asparagus Souffle o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Apr 28, 09 at 18:48 I just received a gift of a big hunk of Piave cheese and will definitely use some for Weed's recipe. I have been wanting to try an asparagus and blood orange salad from one of my cookbooks but forget which one. I'll post it when I get a chance to find it. We like asparagus and are just starting to get it locally the last week or two. That's one vegetable that is so good steamed in the microwave. I haven't steamed it in a pot of water for years. Here's where the Easter eggs that don't turn out that great go: EGG AND ASPARAGUS BRUNCH DISH 1 pound fresh asparagus, trimmed 1/2 lb. sliced mushrooms 3/4 cup butter or margarine 1/4 cup finely minced onion 3/4 cup flour 1 tsp. dry mustard 4 cups milk 1 can (14 ½ oz.) chicken broth 1 pound cubed fully cooked ham 1 cup (4 ounces) shredded cheddar cheese 8 hard-cooked eggs, quartered 1/2 tsp. salt 1/8 tsp. cayenne pepper 1/4 tsp. crumbled dried tarragon (optional) 10-12 biscuits, warmed Cut asparagus into 1/2 inch pieces, using only tender parts of spears. Cook in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool. Melt butter in saucepan over medium-low heat and add onion and mushrooms. Cook, stirring occasionally, until onion is soft but not brown. Stir in flour and mustard until smooth. Add milk and broth; bring to a boil. Cook and stir for two minutes. Add ham and cheese; stir until the cheese melts. Add eggs, salt, cayenne, tarragon and asparagus; heat through. Serve over biscuits. Serves 10-12 Note: can also be served in toast cups or over rice or noodles. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lisa_in_germany (My Page) on Wed, Apr 29, 09 at 4:38 Asparagus season has also started here. I love asparagus, both white and green. I may even try and participate in this cookoff. The kids all like the white asparagus, but not the green. Lisa o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Fri, May 1, 09 at 11:30 I don't know if I will be able to participate in the exact date of the cookalong, but this dish is on my "to try" list and I will definately be making it sometime this spring. Risotto Marzolino from "La Cucina Ebraica" by Joyce Goldstein. "Marzo" is "March" so I'm already behind on making it! Serves 6 1 lb asparagus Juice of one lemon 3 large artichokes 6 cups vegetable broth 1/2 tsp. of saffron threads, chopped 2-3 TBLSP of butter 1 small onion, chopped 2 cups Aborio rice 1 cup heavy cream 1/2 cup grated Parmesean cheese Cut away all the tough ends from the asparagus, leaving only the tips and tender parts. (Unless you have an asparagus peeler Annie!). Blanch in salted boiling water for 5 minutes, then refresh in cold water. Drain, pat dry and cut into 1 1/2 inch pieces and set aside. Have ready a large bowl of water to which you have added the lemon juice. Working with one artichoke at a time, cut off the stem flush to the bottoms. Remove all the leaves and cut the tender heart in half lengthwise. Cut away the choke, then slice the halves lengthwise into 1/4 inch slices. Drop into the lemon water. When all the artichokes are trimmed, bring a saucepan of salted water to a boil. Drain the artichokes, add to the saucepan, and blanch for 2 min. Drain and set aside. LR's Notes: "Yeah right. Or buy a 10 oz box of Bird's Eye frozen artichoke hearts, thaw them out and cut them in half." Pour the broth into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer. Ladle one cup of the hot broth, place in a bowl, and add the saffron; set aside. Melt the butter in a large, deep saute pan over medium heat. Add the onion and saute until softened, 5-8 min. Add the rice and stir until opaque, about 3 min. Add a ladleful of the simmering broth and stir for 3-4 min. until the broth is absorbed. Reduce the heat and continue to add the broth a ladleful at a time, waiting until each addition is absorbed before adding the next. For the final cup, add the saffron and its broth along with the asparagus and artichokes. Stir until the broth is absorbed and the rice kernels are al dente at the center and creamy on the outside, 18-20 min. total. Stir in the cream and Parmesean cheese and heat through, about 2 minutes. Remove from the heat and transfer to a warmed serving dish. Serve immediately. I'll probably use something other than heavy cream, and less Parmesean. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Fri, May 1, 09 at 13:26 I'll be participating in this one as Wolf has asparagus feasts in his German heritage. But I'll be making something quite retro with my asparagus! And it will probably be on Saturday or Sunday next week. :-) till then..... SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Fri, May 1, 09 at 14:56 LOL, LR, no peeling asparagus for me! You could borrow my peeler, if you want. (grin) I have a jar of white asparagus Peppi sent home with me because I've only had white asparagus once, I got it at the local grocery and never saw it again. So, although I won't be cooking on Saturday, I'll be going out to dinner with Elery for our first anniversary (which is actually on Sunday, but he has to work), I'm thinking maybe I'll do something on Sunday with that jar..... Annie o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by fearlessem (My Page) on Fri, May 1, 09 at 15:45 Hey Folks -- I'm making this shaved (raw) asparagus salad tonight -- will report back and let you know how it is! Emily Here is a link that might be useful: Shaved asparagus salad with oranges and pecorino o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by katiec (My Page) on Fri, May 1, 09 at 22:50 If I can find decent asparagus, I'd love to play....try something new. We have a patch, but I don't get asparagus from it until June. We've found some nice (and cheap!) asparagus lately. I made a nice asp. risotto the other night. No recipe....arborio, chicken broth, white wine, shallots, garlic, a few mushrooms, parmesan, some truffle oil, cream and the asparagus. Also made this one...an old recipe from when we'd visit southern Idaho in the spring and walk the ditchbanks (before the subdivisions moved in). We'd wind up with bags and bags of wild asparagus....mmmmm.... * Exported from MasterCook * Christy's Asparagus Casserole Recipe By : Katie Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c cooked asparagus -- cut in 2" pieces 3 eggs 1 tsp salt 1/4 tsp pepper 1 c milk 3/4 c cracker crumbs 1 c cheddar cheese -- cut in 1/4" cubes 3 tbsp butter -- optional Beat eggs, add salt, pepper, pimiento, milk, crumbs and cheese. Stir in asparagus. Pour into greased 1 1/2 qt. casserole. Melt butter and pour over top. Bake at 350F, uncovered, for 30 minutes or until set. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by amysrq (My Page) on Fri, May 1, 09 at 23:23 We like to sauce asparagus with mayonnaise thinned with orange juice. I also add all the zest of the orange into the sauce and a turn or two of white pepper. Always been one of my kiddo's favorites. Luckily, I can post this since it won't likely win any big prize at the White House! ;-) o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sat, May 2, 09 at 8:55 I made an asparagus and orange salad last night to serve with chicken. It was good but the orange flavors somewhat overwhelmed the asparagus. No exact recipe since I couldnt find the cookbook where I saw it but I did measure out the dressing ingredients as I made it. ORANGE AND ASPARAGUS SALAD 1 Tbs. chopped shallots 1 Tbs. basalmic vinegar ½ tsp. honey 1 tsp. dry sherry 1/4 cup orange juice (I used blood orange juice, which is why the shallots are purple) 2 Tbs. olive oil Put steamed and blanched asparagus and peeled and sectioned oranges in a bowl. Add dressing, toss, and chill. Just before serving sprinkle with salt, freshly ground black pepper, sliced orange zest and chopped fresh mint. Photobucket o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by fearlessem (My Page) on Sat, May 2, 09 at 11:28 Hey folks -- I made the shaved raw asparagus salad last night and... Eh. The raw asparagus were delicious on their own, but the flavor is so mild that they got totally drowned out in the salad just by the addition of dressing. Oh well. It was a good excuse to buy some manchego cheese and eat some toasted hazelnuts. Emily o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, May 5, 09 at 10:28 We will be out on Saturday evening so made Weed's Parmsan Crusted Asparagus. I used Piave cheese instead of the Parmesan and less than listed in the recipe. It was great! Thanks for posting it. Photobucket o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, May 5, 09 at 10:49 Oh Ruthanna that looks SOOOOOO yummy!! An amazing picture, looks like I could just reach into the computer and grab a bite! I have all the ingredients of make asparagus pasta salad but zero energy, so I don't know if I will get it done this week. I have to be at a conference Thurs-Sat. and I've been sick for three weeks with a cough that just wears me out completely. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Tue, May 5, 09 at 14:30 Ruthanna both your recipes look just great, especially the parmesano crusted one. I will have to make that for my DH as he is German and I think was born with asparagus growing between his toes. He loves it! I did a trial run today of an idea I had for asparagus pinwheels using frozen puff pastry. I really want to make them with crustless white bread, as my mother used to do when her bridge club was coming....I was just small then. She would clean the house furiously, have her hair in pincurls all day, have tiny guest towels in the bathroom (don't you dare wipe your hands on them) and fill the fridge with every type of party sandwich, rollups, pinwheels and checkerboards using asparagus, cream cheese, devilled egg, red pimientos, pickles and then cover the trays of mini sandwiches with waxed paper topped with damp teatowels folded around. So far I haven't found any long, square sandwich loaves that are unsliced but I will keep trying. Just in case this is my final entry....the puff pastry pinwheels were done using frozen pastry cut into long rectangles, a little wider than the length of the asparagus spears ( I used bottled asparagus because I wasn't sure if fresh would be tender enough for this), spread the pastry lightly with cream cheese, very thin slices of york ham and three asparagus spears. (Next time I will add some chopped caramelized onion as well.) Rolled up, sliced and sprinkled with paprika, they went on a floured tray in the toaster oven at 375F for about 20 minutes. Perfect for appetizers! I may still be back here with the party bread rollups/pinwheels this weekend if I find the bread. These are about 2 1/2" across (6.5 cm). SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Wed, May 6, 09 at 18:15 My asparagus with shrimps. Desert is mango with mint sauce. dcarch Photobucket o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lisa_in_germany (My Page) on Thu, May 7, 09 at 2:56 That looks fantastic, dcarch! Is that red asparagus??? I have seen white and green, but never red. Got any recipes? The shrimp look to die for, too. Lisa o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, May 7, 09 at 9:43 I was trying to figure out what the red is, too. Ruthanna, both your dishes look so good! I might try the salad one, since I'm needing (not wanting to) cut back on the amount of cheese I'm eating. I won't be participating until Sunday. Sharon, the image of your husband with asparagus toes tickles me! DH made a very good asparagus dish for me a few years ago I just remembered about. It had boiled eggs with it, too, but no ham. If I can find the recipe, I'll see if it's similar to yours, Ruthanna. Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Thu, May 7, 09 at 15:05 "I was trying to figure out what the red is, too. ------" I will give you the secrete in another thread, because the same technique can be used in many other preparations, not just asparagus. dcarch o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Fri, May 8, 09 at 13:25 Dcarch...that red asparagus is definitely interesting. I know I've accidentally coloured vegetables with beetjuice when in a salad but asparagus is quite pretty. Well I won't be making those bread asparagus rollups for this challenge since I mentioned to my husband that I saw a large package of white frozen asparagus in the German supermarket, and how would he like a typical German asparagus dinner. He was all smiles so I guess that was my answer. I went down there today and picked up enough for two meals. Fresh white asparagus is out of the question here as it is brought down from somewhere far away, is stale and very expensive. So although the frozen is also expensive, I wanted to buy it just once this season. One of the typical ways to serve it in Germany is to have it cooked together with boiled potatoes, hard cooked egg and slices of york ham and served with hollandaise sauce and/or a large bowl of melted butter. Since it was very late when I got home from my gym class and then the supermarket I didn't try to make a hollandaise sauce, but bought one ready made. Hubby was delighted with the dinner. We ate outside on the patio beside the flowers and birds. And had berries and ice cream for dessert. SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sat, May 9, 09 at 21:30 My Cookalong Dinner.... I used the recipe from Weed that Chase posted. Made one change, instead of Parmesan cheese I used asiago. The asparagus was local...first of the season here. Beef Stroganoff with Asiago Crusted Asparagus Photobucket Nancy o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by weed30 (My Page) on Sat, May 9, 09 at 22:19 Ha - I was going to post the parmesan crusted asp. recipe, and Chase beat me to it :) It really is delish. Here is one I sort of made up - pretty yummy if I do say so myself! Here is a pic. Not the greatest photo, sorry. Shrimp, Tomato & Asparagus Risotto 3/4 cup finely chopped yellow onion/shallot mix 4 Tbl. butter 2 cups risotto Dry vermouth (or white wine) - about 1/2 cup or so - I just sloshed it in directly from the bottle :) 1 can Muir Glen fire roasted diced tomatoes (any diced tomato will do, but get the best brand you can) 1/4 cup chopped fresh basil, or to taste 6 cups chicken stock, + more if needed 1 1/2# 21/25 shrimp, cut in half crosswise 1 bunch asparagus, use about the first 3" cut in small lengths + a bit of butter. salt and pepper to taste Parmesan for the table Prep: >Dice shallots & onions >Finely chop basil >Cook shrimp in simmering water with a little Old Bay seasoning until just done, about 2 - 3 min. Rinse with cold water to arrest cooking. >Steam asparagus until just done, rinse with cold water to arrest cooking. Put back in a saute pan with 1 tsp butter, don't heat them up until the very end. Make risotto: >Saute the onion/shallot mixture in the butter until wilted and starting to color. >Add the risotto and cook briefly to coat well >Add the dry vermouth or white wine and cook until absorbed >Add the tomatoes and cook until liquid from tomatoes is absorbed >Add the chicken stock, 1/2 cup - 1 cup at a time, cooking to absorb liquid. *Reserve 3/4 cup stock for later* >When risotto is the proper tenderness, take pot off the heat, cover very loosely. ~~ Take a 20 minute break, have a cocktail with your guests, serve your salad, or whatever you had planned to do before dinner :) ~~ Just before serving return pot to heat, add the basil, cooked shrimp and the remaining chicken stock. You don't have to get all this liquid to absorb, makes it creamier if you don't. Correct seasonings. Heat up the asparagus in the other pan. Portion the risotto onto serving plates and sprinkle asparagus on top. Serve with a bowl of freshly shaved parmesan at the table. I know most people would cook the raw shrimp in the risotto, but I just don't like to do that. It either ends up tasting too shrimpy, or I overcook the shrimp. o ////RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by weed30 (My Page) on Sat, May 9, 09 at 22:27 A quickie: This is an appetizer that the Chef did at work. Simply a cooked shrimp, steamed asparagus tip, and a bit of lemon crème fraîche. He did a lot of different things, and the presentation was fabulous: o /////RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by weed30 (My Page) on Sat, May 9, 09 at 22:40 Yeah, three posts in a row. I see that tonight was the night for cooking/having the asparagus. If it counts at all, I had to work today and into the early evening. I was on my way out, and the GM was in the restaurant with his wife having dinner. They invited me to sit down, and shared their food. Beef tenderloin, Kobe beef meatloaf, and.... grilled asparagus! o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, May 10, 09 at 10:37 Weed, I want to work where you work! I'm going to do my aparagus tonight. I haven't made up my mind yet what I'm going to do, though. These all look so tempting. Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sun, May 10, 09 at 13:10 What a great treasure chest of asparagus ideas and recipes! I think I'm asparagussed out for a while. I forgot to post this one, which is good for using up aspragus that's a little past its prime. ASPARAGUS PANCAKES makes 20 (2 inch) pancakes 1/2 lb. trimmed fresh asparagus, cut into 1-inch length 2 large eggs 1/4 cup freshly grated Parmesan cheese 2 tsp. fresh lemon juice 1/2 tsp. salt 1/8 tsp. black pepper 3 Tbs. flour 1 Tbs. melted butter Hollandaise sauce (optional) Cook the asparagus in salted water to cover just until tender, 2 to 3 minute (I microwave it). Drain and let cool to room temperature. Finely chop in a food processor or with a knife. In medium bowl, whisk the eggs until thoroughly mixed. Whisk in the cheese, lemon juice, salt and pepper. Add the asparagus and flour and stir until evenly blended. Preheat a large heavy skillet or griddle over moderate heat. Brush very lightly with a little of the melted butter. Using 1 tablespoon of the batter for each pancake, spoon the batter onto the hot surface and cook until the edges become dry and dull and the underside golden brown, 1 to 2 minutes. Turn with a spatula and cook for 1 to 2 minutes longer. Transfer to a hot platter and repeat with the remaining batter and melted butter. Serve topped with a little dollop of Hollandaise sauce, if desired. Notes: Herbs like tarragon or marjoram can be added to the batter. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, May 10, 09 at 18:06 Nice collection of asparagus recipes here. I'm open to suggestions on how this is working...it was unfortunate that the cookalong was on a Mother's Day weekend. The next one would be on Memorial Day weekend, which is bad for many..including me. I've been noticing that the posts are usually during the first week and I wonder if just doing recipes and no cookalong would be better???? We could change this to just a weekly ingredient challenge. Please add your thoughts... Nancy o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Sun, May 10, 09 at 19:07 Nancy, other than the ginger challenge, every single cookalong has been a bad date for me. And as summer gets closer, it will get worse. Although I loved the idea, I think that it is just too often, and people will stop posting. Maybe post ideas and recipes for a one month, and then a one or two week period in which to do the cookalong instead of a specific weekend. Just an idea. Sherry o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by weed30 (My Page) on Sun, May 10, 09 at 19:12 Why not leave it open? You can cook or not on "the date", nobody will get in trouble :) I think these threads are excellent for building up our recipe files! o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ssommerville (My Page) on Sun, May 10, 09 at 20:43 I would love the recipes and no cook along as it works better for me. Weekends we usually go out so it's hard to cook. Or you could let people do either or. Those that are able to cook can, and those that just want to post recipes can. Thatway it works for everyone. Shelley S. By the way, I loved the idea of this and am really enjoying all the recipes that are being posted! o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Sun, May 10, 09 at 21:13 I think it's working pretty good. I'd say have the cookalong anytime during the two weeks that someone wants to do it. Also I agree about having people come back and post whenever they get around to cooking or if a new recipe comes up. Even when/if the threads get to page 3 or 4 they'll be easy to track down since you have the links on each one to the one before. I'd say encourage people to just post recipes if they want but also to make a dinner with the ingredient.... some time. I think this way if you want to make asparagus but know you won't get to it for a few weeks you can still just come back and post on the thread. That way it keeps the recipes and ingredients together. Same goes if you come across a new recipe for the ingredient you can track down the thread and post it. BTw, I still think 2 weeks is a good time before we change ingredient. With summer coming up and most of us being gardeners things will be hit and miss but I sure am enjoying it and hope we continue. That's my opinion anyway... says Coconut who has Christy home for a four day extended weekend so we can work in yard and didn't get asparagus bought until today and won't cook until tomorrow. Btw, I'm making her eggs benedict for a brunch before we hit the yard. Since it's so rich I usually only make it at Easter with the leftover ham. I didn't make it this year but put the ham away to do it. Love asparagus on eggs benedict. I like to make my hollandaise by hand. Like it a bit thick. Thanks for your efforts Nancy and for keeping up and trying to figure out the best way to make this work. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, May 11, 09 at 0:01 Good ideas... keep adding your thoughts. I have to work tomorrow (Mon) so I may not be able to get back to this until evening. Nancy o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, May 11, 09 at 0:46 It has seemed like all the recent cookathons or cookalongs have been on holidays. I like the idea of people being able to post or do their thing whenever it's convenient for them during the 2 weeks, or whatever time span is given. I work on Saturdays, which makes it more difficult for me to do a Saturday dinner, but Sundays work for me usually. So, I'm just now posting about my asaragus dinner. (Actually, I made the dinner, DH photographed it, and we ate it, then got involved in watching the television. It was late before I remembered about posting, so I'm probably after the deadline.) I did a modified version of James Beard's Pasta Primavera. In spite of this cookathon's ingredient being asparagus, I found myself pulling up all that was left of my sugar snap pea plants, and harvesting all I could from them, as they were dying from the rain, humidity and beginning of the hot season. So, I thought I'd do some version of pasta with peas and asparagus. Well, in the cute and wonderful cookbook I found at Half Price Books, called Beard on Pasta, I found that his Pasta Primavera recipe called for asparagus and peas, along with mushrooms and tiny new beans. He's not clear on what exactly tiny new beans means, so I left the beans out of the recipe. DH is not a fan of cream sauce on pasta, so I left out the cream, and subbed wine. Not the same, I know, but if you don't have cream, and do have wine, and DH doesn't like cream sauces, what are you to do? So, I'll type up his recipe, and note my changes/adaptations in parentheses. I'm including part of his introduction to the recipe. Pasta Primavera James Beard Beard On Pasta Copyright 1983 "In Italian, Primavera means "spring," and a primavera sauce should be made with the first, tiny vegetables that pop out in the spring. ... I've suggested a springtime combination that would be just delicious. Just don't be formal about it. Use what you have in the garden or in the refrigerator. ..." 1/2 cup fresh peas 1/2 cup tiny, new beans (I omitted them, because I wasn't sure what that means - Green Beans? Cannolli Beans? Black beans? In any case, I didn't have any tiny new beans.) 1/2 cup sliced stalks thin asparagus 1/2 cup sliced mushrooms (I used portabella, cause that's what I had.) 4 tablespoons butter (I used 3 tablespoons butter, and 1 glug of olive oil, which is decadent for me, as I usually only use olive oil, but it's Mother's Day.) 1 cup light cream, warmed (I omitted this, as explained above - I subbed white wine, because I had it.) Lots of freshly ground black pepper (I also used white pepper on my serving, as I really like the flavor with pasta.) 1 pound angel hair, linguine, or even orzo (I used whole wheat thin spaghetti) Grated Parmesan cheese (Since I didn't use cream, and because I just love garlic, I did add a clove of garlic at the beginning. I melted the butter, and just before adding the mushrooms, I added 1 clove of garlic. Lightly cook the peas, beans, asparagus, and mushrooms in the butter until everything is crisply tender. Add the cream and pepper and cook down briefly. Cook the pasta, drain it, and toss with the sauce. Sprinkle with lots of grated Parmesan cheese. (I used lots and lots and lots of parmesan cheese - again, it's Mother's Day.) Even though I didn't follow the recipe exactly, it turned out quite tasty. I am curious as to how it would taste if made exactly as written, but I get the impression that Beard doesn't expect his readers to follow the recipe exactly. Here's a picture. Sorry it's so yellow. We haven't figured out how to get the yellow out of the pictures and DH hates to use the flash. We have a long way to go before we catch up to the skills of Ann and Sharon. Pasta Primavera variation Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Mon, May 11, 09 at 3:49 I'm okay with posting and cooking during a two or three week period as it keeps the time span compact. If we spread it out over a longer period it may just be forgotten. We already have a place to put recipes....it's The Recipe Forum... and previous attempts at keeping recipe threads here on The Cooking Forum have failed. They were okay for a couple of weeks but once they start sliding over to pages three and four they are out of sight, out of mind. I'm happy with the two week period but I don't have to go to work every day or care for a young family so I can understand how others who have a full schedule find it unworkable. So if we change the challenge to once every three weeks that's okay with me. It's always nice if we can prepare the recipes and give our results rather than just posting recipes, as that didn't last for long on previous occasions when we tried it. It was alright for a while but after a month or so was forgotten about and ended up on the back pages. SharonCb o RE: cookalong --#8 -- asparagus/////// clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Mon, May 11, 09 at 4:00 Sally2....sorry I didn't comment on your dish. The combo of pasta and fresh green vegetables is one of my favourite dishes! I'm sure yours was delicious. I especially like the flavour of fresh peas with pasta and with cream and parmesano it must be over the top! If you want to get the yellow out of your indoor photos when not using flash (never use flash on food)...check your WB....white balance setting. You will find it on one of your camera menus. If you are taking the photo under an incandescent bulb...switch to that setting....it's an icon of a little light bulb. There is also a setting for different types of fluorescent lights. If you have a chance to reset the ISO setting on the camera (light sensitivity setting) raise it up to about 400+ or more if taking pics in the evening under a lamp. But the WB setting is the clue to getting the yellow out of indoor pics using artificial light (not daylight). Good luck! SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Mon, May 11, 09 at 7:18 I have had a grand time with the Cookalong threads, although I interpreted it differently to fit with my schedule. To me, it was more of a two week "Iron Chef" challenge showcasing one ingredient and incorporating it into my menus any time during the period. I tried to use it in some new ways, either the posted recipes or ones I'd seen in cookbooks and had wanted to try sometime and report back on some of the results. DH really enjoyed it and asked last night when we'd find out the next Star Ingredient (what I call it at home). I have found the threads a good source of inspiration for making our meals more interesting. Thank you, Nancy, and all who posted on them. I thought two weeks was an ideal time period to be able to work the ingredient into a meal or two. Maybe it would be better to drop the cooking on a specific date part and make it anytime during the two weeks. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, May 11, 09 at 11:41 I've really enjoyed the cookalongs, although I can rarely participate on the "correct" days. I'm like ruthanna, I enjoy the recipes and try them when I can, either within the two week period or whenever I can. I did carrot the week after and I'm still working on lemon! Why not loosen it up and say you can cook and post anytime within the two week period and then move on to a new ingredient, realizing of course that folks can still post to the old topic afterwards. I really like "cooking along" with other folks out there. That's one of the big pluses about CF for me, since I am single and can rarely share my cooking with a "real" person. I loved hearing how different people in different regions of the country did their meals. BTW, I finally got my asparagus pasta salad done. It is OK, but it had a few issues. I mixed short grain saffron rice with orzo and I think it would be better just done with plain pasta. I can't quite understand it myself, but I just don't like cold rice salads, even though the arborio with saffron was so yummy LOOKING and didn't taste bad either. It is a texture thing with me, for some reason rice (which is my favortie food) just doesn't seem right to me when it's cold. I keep trying to like it but I just don't. Then, when I went to add the olives, I see I have bought "jalepeno" black olive slices. Didn't see that in the store when I put them in the cart. Never even heard of them before. Well, the can was opened and that was all I had so I just dumped them in and fished out a few red jalepenos. Still, the hotness, although not overpowering, was a distraction from the other delicate flavors of the salad. I will make this again, but with fresh ingredients when I can get them. Asaparagus Pasta Salad One bunch asparagus, trimmed, then roasted (You can steam but I roasted just to be different.) Cut into 1 inch pieces. ~ 2/3 cup peas (I had to fish these out of a frozen pea-carrot mix which was all I had. Definately much better with fresh peas) 1 1/4 cups dry orzo (cook as you would any pasta, but don't drain in a colander with large holes, ask me how I know!) 1 small jar marinated artichoke hearts, chopped 1 small jar black olives (1/3 - 1/2 cup kalamatta would be great but I can't afford them anymore) 1/4 - 1/3 cup parmesean cheese Olive oil and lemon juice to taste as a dressing Penzey's "pasta salad sprinkle" seasoning or any italian seasoning mix, to taste Fresh parsley if you have it. Scallions or red onion to taste (A little bit goes a long way with me, so maybe 3 scallions or 1/4 cup chopped red onion) Can add rehydrated dried tomatoes and some celery or red or green pepper if you need more color or crunch. Can also add julienned carrots. Even some marinated mushrooms would be good if you used fresh asparagus and fresh peas. Kinda like sally's dish's flavors only cold. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, May 11, 09 at 11:58 Lpink, I've thought about having the leftovers as a salad. I've done that with other pasta dishes originally served warm. Thanks, Sharon. I couldn't find that setting on my camera, but DH did. We'll use it next time. By the way, I always find your photography to be exceptional! Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, May 11, 09 at 12:48 I also like the idea of cooking a dish any time within a two week period or so, weekends are just bad for me with it being spring and the farm needing all my spare time then, plus Elery is usually only here on weekends and he usually has something in mind to cook too. LP, that looks really good, and Elery really likes artichokes and olives, he'd love it. He'd love Sally's too, and the first Michigan asparagus is on sale right now at my local grocery for $1.29 a pound. I wonder how that canned white asparagus in my pantry would be in the salad, even though it wouldn't be so nice and colorful... My favorite way to eat aspargus, though, is just oven roasted with a bit of coarse salt. Mmmmm. Annie o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, May 11, 09 at 14:34 Annie if you used the white asparagus, you could make the salad with colored pasta! I think the key is to have more crunchy than mushy ingredients. Like if you use canned asparagus, then use fresh lightly steamed peas, frozen artichoke hearts instead of marinated, and add carrots or green pepper for more crunch. On the other hand, if you use fresh asparagus and peas, then use marinated mushrooms and artichokes. You could also use lightly steamed fresh green beans instead of asparagus I think. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, May 11, 09 at 15:44 Thanks, LP, I think you're right, cooked asparagus and cooked pasta might be a lot of "soft" ingredients. Ah well, maybe we'll have eggs benedict with asparagus! Annie o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, May 11, 09 at 21:02 I like the suggestions for changing a little...good ideas. I'll set up the new thread with the changes. BUT....first... need to draw a name......it is.... lpinkmountain!!!! lp.... what's the next star ingredient going to be? Just post it on here and I'll set up the new thread. Thanks! Nancy o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Tue, May 12, 09 at 7:55 White asparagus omelet, with onions, mushrooms, and topped with crushed potato chips and tomato powder. dcarch Photobucket Photobucket o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, May 12, 09 at 9:33 Dcarch, what can I say but "wow!" Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, May 12, 09 at 10:41 DC, that's not food, that's art!! OK, new ingredient is RICE, my favorite food. In all it's forms, rice flour, rice milk, cream of rice cereal, brown, red, white, jasmine, basmati, aborio, short grain, long grain, puffed, rice crackers and cakes, rice paper . . . be still my heart. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Tue, May 12, 09 at 10:56 Lpink.....Rice was also what I was going to choose if one day my turn comes up to name the ingredient LOL. Okay rice it is....think I'll have to do a Spanish recipe this time! Dcarch ...white asparagus is our favourite too! SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Tue, May 12, 09 at 12:31 Good Grief DCArch!! Wow.... just .. Wow... You certainly know how to put an exclamation point on a great session of really good recipes. Thanks ya'll for playing along. I sure got my monies worth by choosing asparagus. I know it was a bit difficult since it's such a great thing to eat in the most simple ways, but ya'll came up with some great alternatives to my favorite just plain steamed with lots of butter and a little lemon juice. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, May 12, 09 at 19:09 Here's the link to #9-----Rice! Here is a link that might be useful: Cookalong # 9 --- Rice o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Tue, May 12, 09 at 21:18 I am not done yet with asparagus. :-) Thin asparagus, cheese and turkey Spam. dcarch o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:52 Here ya go.

Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Dec 28, 09 at 14:34 Doucanoe has chosen MUSHROOMS for our next Cookalong. Nice pick Linda! Please post your favorite mushroom recipes to this thread This will run until Jan 9 2010. Anyone interested in actually doing a dinner around mushrooms on Jan. 10? Could be fun..... Nancy Here is a link that might be useful: Cookalong #17----------Walnuts Follow-Up Postings: o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Dec 28, 09 at 15:56 Oh great ingredient! I love mushrooms! In keeping with the season, I am posting one of my fav holiday sides...... Alexa ****************************************************** Brandied Steakside Mushrooms Recipe courtesy Paula Deen Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 to 6 people User Rating: 3 pounds fresh mushrooms, sliced lengthwise 8 tablespoons butter Seasoning salt ) 1/4 cup Worcestershire sauce 1/2 cup brandy In a large skillet, saute the sliced mushrooms in the butter until brown. Sprinkle liberally with seasoning salt. Add Worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms. Add the brandy and continue to simmer until mushrooms are tender. Serve with steak or roast beef. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by booberry85 (becky@leadsafe.us) on Mon, Dec 28, 09 at 17:11 Psari Sto Filo This is my knock off of Symeons recipe. Symeons is a great Greek restaurant in Utica, NY. This serves 2-4. 2 boneless fillets of Tilapia, haddock, or other mild white fish 4 sheets of filo dough 1 can cream of mushroom soup (or equivalent) 1 cup milk 1 package of raw spinach 1 package or can of sliced mushrooms (fresh or canned) 2 cups cooked rice Take two sheets of filo dough and lay them on a clean surface. Place several spinach leaves on the filo dough (enough spinach so that the bottom of the fish will be covered). Place one fish fillet on top of the spinach. Cover the top of the fish with more spinach leaves. Top that with sliced mushrooms. Wrap in the filo dough. Repeat the procedure for the second fish. Grease a 9x9 baking dish. Place the rice in the baking dish. If there is leftover spinach, layer the spinach on top of the rice. Place the wrapped fish on top of the rice and spinach. In a sauce pan, heat cream of mushroom soup with 1 cup milk until warm and smooth. Pour over the fish. Cover the baking pan with tin foil. Bake at 350 degrees F for 30 minutes or until fish is cooked through. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by aliceinmd (My Page) on Mon, Dec 28, 09 at 21:21 As you can see, this is an older recipe, one we have used several times over the years. Hough Caterers in Cleveland frequently served it as a side dish at large buffet dinners. Unfortunately, they are now out of business, but some of their recipes live on. MUSHROOM PIE From Menu Planning for Every Occasion, by Robert S. Pile, President of Hough Caterers, Inc., Cleveland, Ohio (1968) 2 cups sautéed mushrooms (measured after cooking) 2 Tablespoons butter 2 Tablespoons flour Liquid from mushrooms and enough milk and cream to make 2 cups ½ teaspoon salt Dash white pepper 1 Tablespoon sautéed onion 1 8-inch unbaked pie shell and dough for top Drain mushrooms and save liquid. Make a cream sauce of the butter, flour, liquid, and milk or cream. Add salt, pepper, and onion. Add mushrooms to cream sauce and put into pie shell. Cover with pie dough. Bake at 350 degrees F. for 45-50 minutes. Serves 6. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Mon, Dec 28, 09 at 21:45 I love, love, love fungus! LOL Some of my favorites.... This one makes a really nice light lunch or is great for breakfast, too! Croutes Aux Champignons 4 slices bread 1/2 c butter, divided 12oz fresh mushrooms, sliced 1 small onion, chopped 1T flour 1/2c stock (I use beef) 1/2c dry white wine 1/4c heavy cream parsley Saute onion in half the butter until tender. Add mushrooms and cook until liquid has evaporated. Stir in flour, gradually add stock and wine. Stir in cream and simmer until thickened. Meanwhile, butter both sides of bread, and toast on griddle until golden brown on both sides. Spoon mushroom sauce over bread slices, serve warm sprinkled with chopped parsley. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sherried Brie and Mushroom Soup Makes 8 cups 1 lb. Brie cheese 2 cups dry sherry 1 1/2 tablespoons unsalted butter 1 pound crimini mushrooms, sliced 1/2 cup minced shallots 1 tablespoon freshly squeezed lemon juice 2 tablespoons flour 4 cups low-sodium beef broth 1 3/4 cups half and half 1/2 teaspoon freshly ground black pepper 1/2 cup roughly chopped fresh chives, for garnish Kosher salt and freshly ground black pepper to taste Trim the rind from the brie and then roughly tear it into 2-inch pieces. (It is easy to trim if you first place the cheese in the freezer for 30 minutes or until it is sufficiently hard.) Set aside. In a small saucepan, reduce the sherry over medium-high heat to 1 cup. Set aside. in a medium stockpot over medium-high heat, melt the butter. Add the mushrooms, shallots, and lemon juice and cook for 4 minutes, stirring constantly. Remove from the heat, add the flour, and stir until the flour is fully incorporated. Return the mixture to heat and add the beef broth and reserved sherry. Raise the heat to high and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. Add the trimmed Brie, stirring until the cheese has melted. Add the half and half and pepper and continue to simmer without boiling for 5 minutes. Taste for salt and pepper. To serve, ladle the soup into separate bowls and garnish each with 1 to 2 tablespoons of the chives. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Crockpot Beef Stroganoff 1-1/2 lb stew meat cut into cubes 1T cooking oil 1 lb fresh mushrooms, sliced 1/4c minced onion 2 cloves garlic, minced 1/2 tsp dried oregano 1/4 tsp salt 1/4 tsp pepper 1/8 tsp dried thyme, crushed 1 bay leaf 1-1/2c beef broth 1/3c dry red wine 1 c sour cream 1/2c flour 1/4c water 4c hot cooked noodles or rice In large skillet brown the beef in hot oil, drain. In crockpot combine beef, mushrooms, onions, garlic, oregano, salt, pepper thyme and bay leaf. Pour in broth and wine. Cover and cook on low 8-10 hours or on high 4-5 hours. Discard bay leaf, and turn crockpot to high heat. Mix together sour cream, flour and water. Stir about 1 cup of the hot liquid into the sour cream mixture, return all to crockpot and stir to combine. Cover and cook on high heat for 30 minutes or until thickened and bubbly. Serve over noodles or rice. Serves 6 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ INA GARTENS PORTOBELLO MUSHROOM LASAGNA Kosher salt Good olive oil 3/4 pound dried lasagna noodles 4 cups whole milk 12 tablespoons (11/2 sticks) unsalted butter, divided 1/2 cup all-purpose flour 1 teaspoon freshly ground black pepper 1 teaspoon ground nutmeg 1 1/2 pounds portobello mushrooms 1 cup freshly ground Parmesan Preheat the oven to 375 degrees F. Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside. For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat. Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside. To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan. Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ And a super simple appetizer... Balsamic Mushrooms 1/4 c olive oil 12 oz button mushrooms 3 T balsamic vinegar 1 tsp coarse salt 1/4 tsp red pepper flakes fresh ground pepper Heat oil in skillet over medium high heat. Add mushrooms and cook until golden brown, about 7 minutes. Stir in vinegar, salt and red pepper flakes, season with pepper. Cook one minute more. Transfer to serving dish, serve hot or at room temperature. Linda o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Mon, Dec 28, 09 at 22:23 DH makes those sherried mushrooms fairly often, and they are soooo addictive I don't have a recipe, but I do have a request. I'd love a nice mushroom soup that does not contain cream/milk or cheese and will freeze well. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by rachelellen (My Page) on Tue, Dec 29, 09 at 9:32 Sorry, this one has cream, but it is our very, very favorite soup. Rachel the Mushroom Fiends Cream o Shroom Soup Ingredients: 1 lg. Onion, chopped 2 lg celery stalks, chopped 1 c minced mushrooms 2 c sliced mushrooms ½ t dried savory 4 c rich chicken stock 3 lg cloves garlic ¾ t black pepper 1 t salt 1 pt heavy cream 1 pt milk 9 T butter 3 T white flour ¼ c dry white wine (or dry sherryNOT cooking wine or cooking sherry) ½ c Secret Ingredientshhhh!* In a dutch oven, saute half the onion and celery, all the garlic & 1 c minced mushrooms in 3 T butter until onions are translucent. Add savory, pepper & salt and saute until you smell the savory. Add the Secret Ingredientshhh! and saute until the Secret Ingredientshhh! absorbs enough liquid to turn dark and unappetizing looking, while smelling very mushroomy. Add the rich chicken stock and simmer until the vegetables are quite soft. Using an immersion blender (stick blender), or a traditional blender, puree the stock and veggies until smooth. Add the cream and milk and bring to a slow simmer. In the meantime, make a blonde roux from 3 T butter and the white flour. When your roux is ready and the soup simmering, whisk the roux into the soup briskly. Saute the rest of the onion, celery and the sliced mushrooms in 3 T of butter until onions are translucent. Add the white wine and simmer for a few minutes to intensify the flavors. Stir mixture into the soup and simmer until the veggies are tender. If youve planned far enough ahead, and the aroma hasnt driven you crazy with mushroom lust, set the soup off the heat to completely cool. If it can sit in the fridge overnight, so much the better. The flavors "moogle" together as those of so many soups do with time, and the soup becomes even tastier upon reheating. *Secret Ingredient.shhhh! Using a coffee/spice grinder, make a powder of equal parts dehydrated button mushrooms and dehydrated shiitake mushrooms. It should be as fine as talcum powder. This is the secret! It imparts a wonderfully rich mushroom flavor and helps to thicken the soup at the same time. I also use this in stews that include mushrooms. Make these in the morning, so they can chill in the fridge all day and let the flavors "moogle". Marinated Mushroom Salad Mince a small onion and several cloves of garlic. Saute them in a couple of T of olive oil until they soften and the room smells wonderfully of garlic & onion. Then sizzle a half a cup of white wine (not sweet) for half a minute or so and add a T of tomato paste, 1/2 c of water (or, if you've got some really, really good garden tomatoes, sub a small minced tomato sans seeds and reduce the water to 1/4 c), a pinch of ground cloves or nutmeg, and if you're feeling wealthy, a pinch of saffron strands. Cover, and simmer the mixture for half an hour or so. If the mixture gets too dry, you can add a bit more water, but what you're shooting for is a pasty sort of sauce, and remember that the mushrooms will add water when you cook them. Clean, trim & dry about 1/2 pound of button mushrooms. I like to use bite sized. Add these to the sauce and simmer for about 5 minutes, until cooked through. Remember though, that the residual heat will keep cooking them once you take them off the stove, and you don't want them squishy. Salt & Pepper the sauce to taste, cool to room temp and put into the fridge. Just before serving, sprinkle with chopped fresh parsley, or other fairly mild herb like chives, marjoram or tarragon. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by dishesdone (My Page) on Tue, Dec 29, 09 at 10:32 Renee, this has no cream and it's a fabulous soup. Delicious. It has butter, but I suppose you can use a nice olive oil! Mushroom Soup (posted SusanQ at GB's ~ I found this on Epicurious and posted some of the reader's comments as well. One comment suggests making parmesan croutons which I used and were a wonderful addition) Makes 4 servings. By Anthony Bourdain with Jose de Meirelles and Philippe Lajaunie Bloomsbury 6 tablespoons butter 1 small onion, thinly sliced 12 ounces button mushrooms 4 cups light chicken stock or broth 1 sprig of flat parsley Salt and pepper 2 ounces high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup) Equipment Medium saucepan Wooden spoon Blender (I used an immersion blender) In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour. After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen? When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately. To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl. And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it. reviews cookykamp on 12/06/06 This soup was an awesome surprise. Imagine, a mushroom soup with no cream that is absolutely to die for! And so easy too. I topped mine with home-made garlic roasted croutons and fresh grated parmesan. Can't wait to try this with Portobellas and beef broth. YUM-O! akalish from New York, NY on 10/30/06 This recipe is amazing, but a few changes are imperative. I used portobello mushrooms because I had them on hand, and I allowed the onions to brown to deepen the flavor (and because I knew the portobellos would darken the soup anyway). I did not bother with the sherry since I didn't have any on hand, nor the parsley because my chicken broth was already quite flavorful. I used a hand blender to make the process a bit easier, and allow it to cool so I could de-fat it the next day since my guests prefer lighter foods. Most importantly(!!!), I finished the soup with a few drops of black truffle oil, which was pungently delicious. I also took a baguette, sliced it and topped each slice with some freshly grated parmesean. I melted them in the oven, inevitably making frico alongside the croutons, until the bread was nice and crusty. I put a crouton in each soup (serving as a garnish) and served a plate of extra croutons and frico on the table alongside the soup. The black truffle oil and the parmesean-croutons MADE this soup. It was phenomenal. This is at the top of my list for my next dinner party. Delicious! And FYI: when I say crouton, I do mean baguette slices, not cubes--more like crostini but without brushing them with oil and baking them first. A Cook from Palo Alto, CA on 10/27/06 wonderful flavor! I doubled the recipe and added one half ounce dried porcini mushrooms, soaked and added the strained mushroom liquid to the broth. I was very glad I doubled the recipe! malby from NYC on 01/16/06 Made this for my second Christmas in a row--guests actually requested it before RSVPing! We loved it again, and I played with it this year by picking up a dried wild mushroom stir-fry mix. Re-moistened the mushrooms as the package instructed and used the reserved water in addition to the chicken stock. Wow! Adina A from Philadelphia, PA on 11/13/05 A very simple yet elegant and complex soup. One way to make it even easier to make is to put the mushrooms and onions in the cuisinart before you fry them. That way you don't have to whiz them after the soup is hot. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by angelaid (My Page) on Tue, Dec 29, 09 at 11:05 Ranch Mushrooms 1 stick butter 1 lb mushrooms 1 envelope ranch dressing mix put all in crockpot, cook on low for 4 hrs. I add some thinly sliced onions, sometimes green, sometimes white or yellow, sometimes both!!! o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Tue, Dec 29, 09 at 15:23 Thanks, Carol! Butter's fine, I like some cream soups, but the leftovers don't freeze well. This is a timely thread. We bought a bunch of mushrooms, thinking we'd use them for Christams dinner and changed our minds. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by suzyqtexas (My Page) on Wed, Dec 30, 09 at 12:57 Myra's Marinated Mushrooms 1 pound butter 4 pounds extra large whole fresh mushrooms 1 quart burgundy or other red wine 1 1/2 tablespoons Worcestershire sauce 1 teaspoon dill weed 1 teaspoon ground black pepper 1 tablespoon flavor enhancer (Accent) can leave out 1 teaspoon garlic powder 2 cups boiling water 4 beef bouillon cubes 4 chicken bouillon cubes Combine all ingredients in large pot Bring to a slow boil on medium heat Reduce to simmer and cook 5-6 hours with the pot covered Remove top and cook another 3-5 hours until liquid reduces to barely cover mushrooms Serve hot o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sherrmann (My Page) on Wed, Dec 30, 09 at 14:23 My youngest is a vegetarian. She (and all the rest of us, too) love these. She eats them as her main course. STUFFED MUSHROOMS 2 large portobello mushroom caps, stems removed and saved bread crumbs, seasoned with salt pepper garlic powder 1/2 tsp minced garlic chopped parsley red pepper flakes Put a bit of extra virgin olive oil in a pan with a lid. Add the mushroom caps, gills down, cover and steam a few minutes until softened but not mushy. Turn them over, lightly salt the gills, finish cooking the mushrooms without a lid. Meanwhile, finely chop the stems and saute with the other ingredients in evoo. When finished, this should be fairly dry, yet with a little bit of stick-to--it-ness remaining. Pile this into the cooked mushroom caps, bake at 350 for a few minutes to brown and crisp the crumbs. Absolutely delish! We have also used this recipe to stuff small mushroom caps to serve as appetizers, but I'm lazy, and it's "putzier" to do little caps. Sherry o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Wed, Dec 30, 09 at 20:43 Link to the other cookalongs below. Here is a link that might be useful: Cookalong Links o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Jan 4, 10 at 14:19 Woo Hoo now that the "season" is behind us I actuallthink I can play this time. Here is my recipe for Stuffed Mushrooms. Simple but tasty. Stuffed Mushrooms 20 large white mushrooms 1/3 Cup butter (maybe a bit more) 4 or 5 green onions chopped fine 2 1/2 cups grated cheddar 1/3 Cups bread crumbs more or less if needed salt Clean mushrooms and carefully remove stems. Chop stems and onions finely (I use the food processor). Melt butter in a saute pan. Saute mushroom stems and onions over medium heat until soft but not browned and the stems have given up their juices. Mixture should be quite moist. Add the bread crumbs, only enough to absorb the liquid. Add the grated cheese and stir just until it has melted. Don't worry if the oil separates from the cheese.~ Stuff the mixture into the caps and sprinkle with a bit of salt (or you can salt after they come out of the oven...which is what I usually do). Bake at 375 for 12-15 minutes or until the caps are nice and soft. The Stuffed Mushrooms are in the forefront of this pic. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jan 4, 10 at 15:06 I'm glad this thread came up, because I lost track of it over the holidays. Was it supposed to have been this past weekend? I totally forgot. As I mentioned in the thread about fennel, I made Alice Water's Shaved Fennel with Mushroom salad for part of Christmas dinner (Actually, I delegated that to my son, and he did it beautifully.) I'll post a link to that thread rather than repeating the recipe here. I want to try one of the mushroom soup recipes. I'm eager to try a cream of mushroom soup, as I usually used canned. I'd love to try the real thing. The only thing wrong with doing that is I'll be spoiled, I'm sure, and never want to use canned again. But then, what's wrong with that? lol Sally Here is a link that might be useful: The fennel thread o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleenca (My Page) on Mon, Jan 4, 10 at 19:28 Asparagus with Creamy Mushroom Dressing 8 servings 3 lb asparagus, bottoms trimmed 1/2 lb mushrooms, very thinly sliced 3 Tbsp fresh lemon juice 1/2 c. whipping cream 2 Tbsp Dijon mustard 1/3 c. olive oil 1 tsp. packed chopped fresh tarragon or 1/2 tsp dried Cook asparagus until just crip-tender, about 3 minutes. Drain; rinse under cold water to stop cooking. Drain; pat dry. (Can be prepared a day ahead. Wrap in paper towels & plastic bags & refrigerate.) Toss mushrooms with lemon juice in medium bowl; season with salt & pepper. Whisk cream & mustard in small bowl to blend; gradually whisk in oil. Let mushroom mixture & cream mixture stand 30 minutes, or cover & refrigerate up to 2 hours. Arrange asparagus on platter. Whisk tarragon into cream dressing. Add salt & pepper to taste. Drain mushrooms well & return to bowl. Mix cream dressing with mushrooms. Spoon dressing over asparagus & serve. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by bob_cville (My Page) on Tue, Jan 5, 10 at 11:48 The first ever recipe that I call my own is for stuffed mushroom caps. About 18 years ago, I had to make a hot appetizer dish for a company Christmas potluck and remembered an appetizer I had had a few weeks earlier at a restaurant, and tried my best to recreate it for the party. It was such a smashing success that for a couple of years after that I was automatically assigned to bring the mushrooms. 2 8oz packages of White Mushrooms. about 10 oz cream cheese (softened) 3 tbsp butter (melted) 1-2 cloves garlic (crushed) 1-2 green onions (chopped) 2-3 slices provolone cheese Remove stems and lower fringe of mushroom. Mix green onion into softened cream cheese. Mix crushed garlic into melted butter. Spoon cream cheese mixture into each mushroom cap, then dip the top of the mushroom into butter/garlic mixture, and place in glass baking pan. Cover cream cheese in each mushroom with pieces of provolone cheese. Bake in oven at 375 deg F for 10-12 minutes, until provolone is melted, and mushroom is slightly softened. I made these a few days ago for a New Year's Eve party, and once again they were a big smash. Although since there was so much food, and since several people couldn't make it to the party, there were some left at the end of the party. I discovered that they also really work well the next day sliced up to use as omlette filling. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Jan 5, 10 at 11:52 Last night I made Anthony Bourdain's mushroom soup that Dishesdone posted. As was suggested, I made cheese croutons to top it off. It was delicious! Thanks for the recipe. (If Bourdain was the one to write that recipe, I'm convinced to read his book now.) Sally o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Tue, Jan 5, 10 at 15:18 Sally (and Carol), I made it, too, and it was really good. The only book I read of his was Kitchen Confidential, and I nearly sprained muscles laughing at it. He's very rough around the edges, but, man, he really told it like it is. I immediately bought copies for several of the people I used to work with, and they were all saying, "Yeah, that's what it's like." o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by dirtgirl07 (My Page) on Tue, Jan 5, 10 at 17:43 Here's a simple mushroom spread. Note, I'm not a mushroom eater so I can't tell if it's good or not. Saute a couple of minced garlic cloves with a minced shallot in olive oil. Add mushrooms and saute a couple more minutes. Salt and pepper to taste. Add a little chicken stock and simmer down. Then add a couple of tablespoons (till you get a consistency you like) of cream cheese. Mix well and serve with crackers. Makes a good appetizer to serve along with the spinach/artichoke spread. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by trixietx (My Page) on Tue, Jan 5, 10 at 18:38 Oh, all of your mushroom recipes sound so good. We love mushrooms. I saute mushrooms and chopped garlic in butter to serve with grilled steaks. Next time I am going to try the brandied mushrooms. This is another good recipe for stuffed mushrooms. 20 large mushrooms (white button mushrooms) 8 ounces cream cheese (chopped into small cubes) 1 lb pork breakfast sausage 1 bunch green onion (chopped) parmesan cheese Brown pork sausage and crumble well. Drain sausage from skillet leaving a little grease from sausage and sauté chopped onions until limp. Return sausage to pan with onions and add cream cheese. Over low heat stir sausage, onions, and cream cheese until well blended. Remove stems from mushrooms and stuff each mushroom cap with the mixture. Bake at 350°F for 20-25 minutes until heated through and the mushrooms are beginning to wilt. Top with parmesan. I usually have enough filling left to stuff a few more mushrooms! o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by mikes100acdreamfarm (My Page) on Wed, Jan 6, 10 at 0:49 Here you go BTDT ! This is a favorite of ours. Ive canned it before. But I leave the pasta out and add it when we get ready to eat it. Ive also frozen it with and without the pasta. Both were good. Shitake Mushroom and Leek Soup 2 oz Shitake Mushroom (rehydrate and sliced, remove tough stems) (or about 1-½ to 2 cups fresh sliced mushrooms) 1 c. finely chopped leeks (White and light green parts only) 2 Tbsp butter ¼ c. dry sherry 2 - 10 ¾ oz. cans double strength beef broth with 2 cans water added (6 c. home made beef broth) ½ tsp fresh ground pepper ½ c. orzo pasta Cook and stir mushrooms and leeks in butter until leeks are tender. Add sherry and cook until liquid is reduced by half. Add broth and water (or stock) and pepper. Bring to a boil. Add pasta and boil for 10 min. * Note you can use any type of mushrooms but its very good with Shitake --------------------------------------------------------------------------------------------------------- You can substitute these mushrooms for the eggplant in your favorite Eggplant Parmesan Recipe. *Very meaty tasting. They grow wild here and we collect them for this dish in Oct. Nothing else looks like them so there isnt a chance of getting a lethal wild fungus on this one. Puff Ball Mushroom Parmesan 1 large Puff Ball Mushroom Or perhaps a few large Portabellas ? Italian Seasoned Bread crumbs Egg and water wash EVOO Your favorite Marinara Sauce Mozzarella and or Provolone Cheese Slice the mushroom s ¾" thick. Dip in egg and water wash then in bread crumbs. Brown in EVOO. Remove to a lightly greased baking dish. Pour Marinara Sauce over. Top with Cheese. Bake in 350* oven for 30-35 minutes until tender and sauce is bubbly and cheese is melted. ----------------------------------------------------------------------------------------------------- Or simply use Portabella Mushrooms Marinate in your favorite Italian Dressing. Grill over a low fire turning several times until tender. Slice and serve with Grilled, chicken, steaks or burgers. Mike o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Jan 9, 10 at 16:03 As usual I am behind. Only cook on weekends. Hopefully I will be making this over the weekend. Dried Mushroom Barly Soup from "Moosewood Restaurant Lowfat Favorites" 1/2 ounce dried mushrooms (you can go fancy here like shitake, morels, porcini, chantrelles). Apparently that's about 2/3 cup. 6 cups boiling water 1 tsp. olive oil or canola oil 2 cups chopped onions (that's a lot for my taste!) 1 cup finely chopped carrot 1 cup finely chopped celery 2 garlic cloves, finely minced or put through a garlic press 3 cups sliced fresh mushrooms 1/4 cup soy sauce or tamari pinch dried thyme and dill 1/4 tsp. black pepper 1/2 cup raw barley 1/4 cup dry sherry or 2 tsp. honey (I'll use white wine, I don't have sherry) salt to taste Soak the dried mushrooms in boiling water and simmer for 15 minutes. Take off the heat and let sit for another 15 min. at least. Meanwhile, saute the chopped veggies in the olive oil in the bottom of a large heavy bottomed soup pot. Frankly I think you'll need at least 1 TBLSP EVOO but this is from a lowfat cookbook so do your best to skimp I guess. Saute until everything is translucent. Drain the dried mushrooms, reserving the broth. Chop off the tough stem ends. Dice and add to the fresh veggie mixture. Strain the mushroom broth through a coffee filter or some layers of cheesecloth in a lined strainer. Pour the mushroom broth into the soup pot along with the sauteed veggies. Add the seasonings and the barley. Bring to a boil and simmer for 45 minutes. I would taste to see if it needed a pick me up and then add some veggie broth paste or powder if needed. Soup should be brothy so add more if the barley hogs it all up. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sat, Jan 9, 10 at 16:04 Yikes I forgot it was this weekend...I'm on it! o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by katiec (My Page) on Sat, Jan 9, 10 at 16:12 Here's one more stuffed mushroom and a different kind of quiche: * Exported from MasterCook * Mushroom Crusted Quiche Recipe By :Katie (adapted from a recipe found in a magazine, 1975) Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound mushrooms -- finely chopped 2 tablespoons butter crushed saltine crackers -- 1/2-2/3 cup 3/4 cup sauteed onion -- or green onion 2 c monterey jack cheese -- shredded (approx) 3 eggs 1 pint cottage cheese 1/4 teaspoon cayenne pepper Saute mushrooms in butter. Add enough crushed saltines to absorb juice. Press into pie pan. Sprinkle crust with onion. Heap jack cheese over onion; don't pack down. Whirl eggs, cottage cheese and cayenne in blender. Pour into crust. Bake at 350°F 45 minutes, until a knife comes out clean. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Mushrooms Recipe By : Katie, adapted from the Joy of Cooking Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large mushroom caps 1 tablespoon butter 1 1/2 cups bread crumbs 1/2 cup pecans or other nuts -- finely chopped 2 cloves garlic -- minced 1 1/2 tablespoons basil, chives, or tarragon -- chopped 2 tablespoons dry white wine salt and paprika grated fresh Parmesan cheese Brush mushroom caps with butter or olive oil. Chop mushroom stems and saute in butter. Add bread crumbs, nuts, garlic, and herbs. Season with salt and paprika and bind with wine, using more wine if necessary. Fill mushroom caps and sprinkle with Parmesan cheese and a little paprika. Broil about 5 minutes. They can also be baked. - - - - - - - - - - - - - - - - - - o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Sat, Jan 9, 10 at 16:51 Thanks, Mike. Glad I checked this thread again. :) I remembered one more we like, Mique's turnovers. Haven't made these in a while because I just haven't had the people around to help eat them. Must remedy that soon and make a batch. I warn you, they are addictive. MUSHROOM TURNOVERS Makes about 2 dozen turnovers To Make Mushroom filling: 3 tablespoons butter 1 large onion, finely chopped 1/2 pound mushrooms finely chopped 1/4 teaspoon thyme 1/2 teaspoon salt Freshly ground black pepper to taste 2 tablespoons flour 1/4 cup sweet or sour cream 1. In a skillet, heat the butter, add the onion and brown lightly. Add the mushrooms and cook, stirring often, about three minutes. 2. Add the thyme, salt and pepper and sprinkle with flour. Stir in the cream and cook gently until thickened. To Make Dough: 3 three-ounce packages cream cheese at room temperature 1/2 cup butter at room temperature 1 1/2 cups flour 1. Mix the cream cheese and the butter thoroughly. Add the flour and work with the fingers or pastry blender until smooth. Chill well, for at least thirty minutes. 2. Preheat oven to hot (450° F.). 3. Roll the dough to one-eighth-inch thickness on a lightly floured surface and cut into rounds with a three-inch biscuit cutter. Place a teaspoon of mushroom filling on each and fold the dough over the filling. Press the edges together with a fork. Prick top crusts to allow for the escape of steam. 4. Place on an ungreased baking sheet and bake until lightly browned, about fifteen minutes. Source: MQ on CF o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by moosemac (My Page) on Sun, Jan 10, 10 at 8:32 Here's a favorite. I apologize for the lack of measurements but I tend to cook by the seat of my pants a lot when I'm not baking. I'm a taster not a measurer. :-) Caprese Stuffed Mushrooms Fresh Mozzarella, ¼" dice Plum Tomatoes, seeded, ¼" dice Prosciutto, ¼" dice Fresh Basil, ¼" dice Roasted Garlic, mashed Ciabatta Bread, ¼" dice (This is optional just be sure not to use too much bread.) Balsamic Vinaigrette (I used Newmans Own) Mushroom Caps (I usually uses baby portabellas/criminis.) Mix cheese, tomatoes, prosciutto, basil, garlic and bread together. Dry mushroom caps and place on cookie sheet. Put a tiny splash of vinaigrette in each mushroom cap. Top with a ball of stuffing. Bake at 400 until the filling is melted and just starting to brown on the top. Or you can par cook mushroom caps by microwaving for about 1-2 minutes. Do not over cook the mushrooms. You want them still firm not soft and juicy. Preheat broiler. Broil mushrooms until cheese is just melted. These can be prepared ahead, then brought to room temperature and broiled just before serving. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by bizzo (My Page) on Sun, Jan 10, 10 at 9:23 I think I'll have one of my favorite simple lunches... sauteed mushrooms and onions on toast :-) Thanks everyone for all the GREAT mushroom recipes! Several I want to try... o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Jan 10, 10 at 14:17 Decisions, decisions, decisions! I'm wanting stuffed mushrooms, and I'm wanting to make the fancy pasta that my co-worker gave me for Christmas, and I'm wanting to make those turnovers that Beanthere_dunthat posted. Here's what I have on hand that I thought I could incorporate into stuffed mushrooms: Goat cheese that I bought on sale, shallots, and a quarter loaf of home made bread that's a little stale. I think I have a package of cream cheese, too. I think I can combine or use some of the recipes y'all have posted for stuffed mushrooms. Sally o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Sun, Jan 10, 10 at 15:42 Love 'shrooms! I've gotten some good "must tries" from this thread-thanks. Here is my late entry: Creamy Mushroom Sauce For Steak # 2 tablespoons butter # ½ onion, minced # 1 clove garlic, finely minced # 2-3 cups sliced fresh mushrooms # ¾ teaspoon kosher or sea salt # Ground black pepper # 1/8 teaspoon ground nutmeg (optional) # 3 tablespoons whiskey # 1 tablespoon balsamic # ½ cup heavy cream # 1 tablespoon finely minced fresh herb of your choice (chives, parsley, tarragon, basil) Heat butter in sauce pan over medium heat. When butter starts bubbling, add onions and sauté until onions are just, translucent, and just slightly golden; about 3 minutes. add garlic and sauté for an additional minute until the garlic is fragrant. Turn heat to high and add mushrooms all at once. Immediately start tossing so the onion garlic butter mixture is evenly distributed among the mushrooms. Sauté mushrooms until they are browned and softened, about 3- minutes. Season with salt, pepper, and nutmeg. Pour in whiskey and balsamic and let mixture bubble a bit to burn off some of the alcohol. Turn heat down just a bit and add in heavy cream. Let bubble for another 30 seconds and then taste to adjust the salt. Stir in the freshly minced herbs and pout over just grilled steak. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Sun, Jan 10, 10 at 17:18 I have Wild Mushroom Flan in the oven right now, to go with Sue's Roadhaouse Ribs which are almost ready to go on the grill. I'll let you know if the flan is a keeper recipe in a bit... Linda o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 10, 10 at 22:37 Guess what....Times up!!!!!! You are welcome though, to make comments and add any new recipes at any time. I just drew a name from those that posted to this thread. ************* Chase ****************** Please pick the next Cookalong ingredient. Just post it here and then I'll set up the next thread. Can't wait to see what you pick! Nancy o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 11, 10 at 9:31 TTT....waiting for Chase o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jan 11, 10 at 9:32 I got ambitious and decided to make a stuffed pasta dish called Mushroom and Goat Cheese Fagottini. (Really, that's what it's called - I didn't make it up!) I found a recipe on line that used mushrooms, goat cheese and shallots, all of which I had on hand, plus I could use my pasta maker that DH gave me a year ago Christmas, but I haven't used much because the knob that holds it on was cracked and wouldn't hold. I got a replacement knob, so I decided to try my hand at making pasta. I definitely need more practice. It always looks so easy when they do it on TV. One problem was that the recipe didn't indicate how large to make the squares of dough. Then I realized that I didn't roll the dough thin enough, as I had way more stuffing than dough. Finally, when I got all the little, uh, fagottinis ready to go into the water, they were stuck to the plate I had put them on. I couldn't get them off without tearing them. Well, I was able to fix them up and get enough of them cooked to make a meal for DH and I. We had a nice salad of mixed greens, sliced pear and dried cranberries with a lemon-tangerine vinaigrette. The pasta was way too thick and tough, but it was passable and edible, and tasted pretty good, but certainly could have been better. I need to practice more. I'm determined to learn how to make home made pasta, and to make things like ravioli and other stuffed pastas. It was fun trying, in spite of the frustrations. I love playing with dough! Here's the recipe from a blog I found in my search. Wild Mushroom and Goat Cheese Fagottini by Joseph Erdos from blog July 2009 For the pasta dough: 1-1/2 cups all-purpose flour 1/4 teaspoon salt 2 large eggs 1 large egg yolk For the filling: 2 tablespoons olive oil 1 tablespoon butter 2 garlic cloves, finely chopped 1 large shallot, finely chopped 1/2 teaspoon dried thyme 8 ounces cremini mushrooms, cleaned, trimmed, and sliced 8 ounces shitake mushrooms, cleaned, trimmed, and sliced 1 8-ounce log goat cheese 1/4 cup grated Pecorino Romano cheese coarse sea salt freshly ground black pepper 1 large egg white To make the dough, combine the flour and salt in a large bowl. Create a well in the center and add the eggs and egg yolk. Using a fork, beat the eggs while mixing in the flour a little at a time. Once the dough has come together, if it is too dry and crumbly, a little water can be added. Turn the dough out onto a lightly floured work surface. Form into a ball and knead until the dough takes on a smooth surface, about 10 minutes. Form the dough into a disk and wrap tightly in plastic wrap. Let it rest for about 20 to 30 minutes at room temperature. To make the filling, heat oil in a large heavy-bottomed pan over medium-high heat. Add garlic and shallot; cook until translucent, about 5 minutes. Add thyme and mushrooms. Cook, stirring constantly, until all moisture is lost, about 5 to 10 minutes. Once slightly cooled, add the mushrooms to a food processor and pulse until finely chopped. Turn out into a medium bowl. Add goat cheese and Pecorino; season with salt and pepper. Add egg white and stir to combine. To make the pasta, cut the disk into about 4 to 6 pieces. Work with only one piece at a time and keep the remaining pieces wrapped in plastic wrap. Form the piece into a flat disk, lightly flour, and feed it into the machine starting with the largest setting. Fold the dough in half and roll it through again. Now start moving onto the next setting and so on until the next-to-last setting is reached. The pasta should be silky smooth and less than 1/16-inch in thickness. Lay the long sheet of pasta on a lightly floured work surface. Cut off the rounded ends. Using a decorative pastry cutter or a sharp knife, cut the sheet into small squares of equal size. Using a teaspoon, drop balls of filling onto each square. Brush around the filling with a bit of water. Take the square in hand and bring all the corners together, firmly pressing the edges to seal the dough while removing as much air as possible. Place onto a lightly floured tray or towel. Repeat with the remaining pieces of dough. Scraps of dough can also be reformed and rerolled on the machine. Bring a large pot of liberally salted water to a rapid boil. Add the fagottini in small batches and cook until al dente, about 5 minutes. Stir now and then to prevent sticking. Serve drizzled with olive oil and grated Pecorino. Yield: 4 to 6 servings. Here is a link that might be useful: Gastronomer's Guide by Joseph Erdos - Mushroom and Goat Cheese Fagottini o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Jan 11, 10 at 9:57 I actually did play a long last night. I made Cathy's creamy mushroom sauce for steak and served it over filet mignon. Thanks Cathy it was lip smacking good. I'm trying to find new ways of incorporating veggies in our meals so I think I'll pick spinach as my ingredient. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 11, 10 at 10:28 Link to the next Cookalong Here is a link that might be useful: Cookalong #19-----SPINACH o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jan 11, 10 at 10:42 Well, the best laid plans . . . . I didn't make the mushroom soup because before I could do the soup I needed to go grocery shopping to get the the 'shrooms, and I have a rule that I can't go grocery shopping until I have cleaned out the fridge for the week. Upon doing that I found that one of the tomatoes I bought for tomato jelly had gotten smooshed and was rotting and causing the others to rot, so I had to quick make the jelly. It was not so good actually, but I ended up with a fresh tomato/dried tomato balsamic basil slurry that I didn't want to throw out, so I made cream of tomato soup. Also used up what I could salvage of my rotting celery on that. So the mushroom soup is definately out since I am now missing two of the ingredients and I have a ton of tomato soup to eat. Ah the trials of being a single foodie. I guess I'll have to move on to spinach and save the dried mushrooms for another day. Actually, the dish I want to make for spinach has mushrooms! o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Mon, Jan 11, 10 at 10:49 Sharon, Thanks for the "feed"back; I'm glad that you liked it.