Mushrooms aren't something my family eats often, for two reasons. First of all, our weekly produce boxes never contain them. Secondly, our kids don't like them. But I like them! So to celebrate the first soggy weather we've had in four years of drought, I slow cooked a pound and a half with coriander, black pepper, bay leaves, thyme and rosemary in wine.
"Matzo ball soup is chasing a memory," my husband said, as he turned up his nose while we ate it for dinner. But I've got no memory of my own for it. I didn't eat it as a child or as an adult, and worked hard to tell the story of unleavened bread and the escape from Egypt to my children tonight.
Yes, again. Tortilla soup for dinner. From yesterday's leftovers. What a great camping trip!
It seems like a million years ago that I made this for a different camping trip, way back in 2010. That dinner went so well that I'm doing it again, for my daughter's 3rd grade camp out potluck, four years later. Basically the same procedure this time, but with canned tomatoes instead of fresh. This summer's delicious locally grown ones haven't hit the markets yet.
Now that it's finally raining, mushrooms seem an appropriately seasonal ingredient, especially since green garlic arrived in our CSA box this week. Usually two things that go well together, I'll try it in place of the leeks I don't have and see how it goes. This recipe appears on p. 81 of last October's issue of Sunset Magazine.
Actually called Mushroom and Fresh Herb Lasagna, this recipe appears on p. 81 of this October's issue of Sunset Magazine. We never get mushrooms in our CSA box, so it is a real treat for me to buy some and make this!
Super simple, this rustic pasta of Polish origin highlights the flavors of fresh produce abundant in spring, summer and fall. The ingredient list is short, the cooking time is quick and it pairs well with roasted pork loin for a dinner suited to mushroom lovers (like me) and otherwise inclined family members alike.
Homemade polenta can be an intensive affair, it requires half an hour of near continuous stirring. Deborah Madison's Vegetarian Cooking for Everyone has a walk-away version, but it needs to simmer for an hour and a half, after two separate pots of water are brought to a boil, one at a time, on top of each other. That takes more pre-planning than I can handle.
This morning I realized our butter was rancid, but only after I'd taken the first bite of my bagel. I also realized that the whole wheat bagels I've been buying and pawning off on the kids are just downright nasty too - like a combination of chaff and what I would imagine Metamucil tastes like, and not the pink lemonade or berry blast flavor either. It was that kind of breakfast. Luckily, because we eat so many vegetables and fruits, I don't need to worry about things like Metamucil. At least I'm feeling good about that.