Mushroom Ragout challenge
sleevendog (5a NY 6aNYC NL CA)
4 years ago
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sleevendog (5a NY 6aNYC NL CA)
4 years agosleevendog (5a NY 6aNYC NL CA)
4 years agoRelated Discussions
Lasagne garden challenge
Comments (4)Thank you for your response, herboil. I will apply the dishsoap water today and hopefully get rid of the eggs. As far as the mushrooms, I have been plucking them out like weeds but unfortunately this removes a clump of soil each time but then I am concerned if I just let them stay I will be inundated due to more spores etc. Lately they seem to pop up right next to the stems of the existing plants, don't know if this is a bad thing or not. I will take pics in the next few days once the mushrooms are bigger and hopefully you can give me some kind of advice. I considered that these might be edible but I would never attempt it and being that I try to garden as organically as possible, fungicide is not an option. I thought about removing this top layer and dumping it elsewhere in the yard....See MoreHard Boiled Egg Challenge
Comments (26)This recipe is a T&T one, and everyone adores it. Well, almost everyone. DH doesn't because he doesn't like caviar. But try it...uses 4 hb eggs. Avocado and Caviar Pie I donÂt know who created this recipe, but I wish I could take credit for it! IÂve been making it ever since my days with Judith at the Chicago Caterers. It takes a few minutes to put together, and it costs a few pennies, but it¹s a real crowd pleaser. Write more textures. Softness opulence what? Chef June Jacobs, C.C.P. Makes one 7-inch pie Ingredients: 1 package unflavored gelatin 1/4 cup cold water Egg Layer: 4 hard cooked eggs, chopped 1/2 cup homemade mayonnaise (see Basics) 1/4 cup chopped parsley 1 large green onion, chopped pinch of salt dash of hot pepper sauce pinch of white pepper Avocado Layer: 1 medium (9 oz) avocado/diced 1 medium (9 oz) avocado/pureed 1 large shallot, chopped 2 tablespoons fresh lemon juice 2 tablespoons homemade mayonnaise 1/2 teaspoons salt dash of hot pepper sauce freshly ground black pepper Sour Cream & Onion Layer: 1 cup sour cream 1/4 cup chopped onion 4 ounces black, red or golden caviar (I don¹t think I¹d use Beluga for this, but almost anything else goes. Actually, I prefer salmon roe for its unctuousness.) Fresh lemon juice one thin slice lemon Pam a 7-inch springform pan. Soften gelatin in cold water in measuring cup. Liquefy gelatin by setting cup in pan of hot water or in microwave for about 20 seconds on low. Egg layer: Combine all ingredients with 1 TABLESPOONS of gelatin. Taste and adjust seasoning. Neatly spread egg mixture into prepared pan. Smooth top. Avocado layer: Combine all ingredients with 1 TABLESPOONS gelatin. Spread evenly over the egg layer. Sour cream layer: Mix with rest of gelatin. Spread over the avocado layer. Cover pan tightly with plastic wrap and refrigerate overnight. Just before serving, place caviar in fine sieve and rinse gently under cold water. Sprinkle with lemon juice. Drain. Spread evenly over sour cream. Garnish with a thin slice of lemon. Nancy...See MoreVegetable Challenge: Tomatillos
Comments (6)Ah, my favorite dressing that goes over pork barbacoa salad: Creamy Tomatillo Salad Dressing Place the following in a blender: 3 fresh tomatillos, cut into quarters juice of 1/2 lime 1/2 cup buttermilk (or make w/dry buttermilk mix) 1/2 cup mayonnaise 1/2 cup sour cream 1 package of dry Ranch Buttermilk Dressing Mix 1 cup fresh cilantro (abt. one bunch) 2 stalks of green onions w/ends 2 cloves crushed garlic 1/2 to 3/4 tsp. salt 1/4 tsp. crushed cayenne pepper You can play around with the buttermilk/mayo/sour cream ratio depending on your preference or what you have on hand. This is one of those things I crave every once in a while, a big salad with beans, rice, cheese, pork, guacamole etc etc....See MoreMushrooms, Mushrooms Everywhere
Comments (12)I asked my mother-in-law for her mushroom soup recipe that she makes for Christmas. It is delicious. However, it uses a variety of wild mushrooms and makes a lot. I wonder if I could make with my cremimis. I will cut it in half. Taste would be different. But how bad could it be? Even though it's summer, I still like soup.8 tablespoons (1 stick) butter, room temperature2 cups sliced celery1 cup sliced shallots1 chopped leek or small onion3 garlic cloves, minced3 cups sliced stemmed fresh shiitake mushrooms (about 6 ounces) 3 cups sliced crimini mushrooms (about 6 ounces) 3 cups sliced oyster mushrooms (about 4½ ounces) 1 oz dried porcini mushrooms, reconstituted in 2 cup boiling water½ cup dry white wine1 cup dry Sherry ½ cup all purpose flour8 cups homemade chicken stock or canned low-salt chicken broth½ cup whipping cream Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Season with salt and pepper. Strain the porcini mushroom using a fine sieve. Reserve the liquid. Chop porcini mushroom and add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes. Sprinkle mushrooms with 1/4 cup flour stir until mixture coats vegetables. Cook for 1-2 minutes to cook out the flour taste. Gradually mix in stock and porcini liquid. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Working in batches, puree soup in blender or processor until smooth. Return soup to pot (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) add cream and simmer. DO NOT BOIL. Adjusting seasoning and ladle soup into bowls and serve...See Moreediej1209 AL Zn 7
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4 years agoLars
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sleevendog (5a NY 6aNYC NL CA)Original Author