Any Kitchen Will Do

Give me a kitchen and I will cook.

Archive for the category “cheese”

07 Feb 2017
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Lemon Parmesan Chicken

lemonparmesanchknA few months ago my mom gave me a casserole crock pot. As you know, most crock pots are, well, pots. Four to six inches deep, they are great for slow cooking stews, soups and other concoctions you can sink a serving spoon deep into. This one is shallow and wide, just like the glass casserole dishes that sat unused on my shelf for this recipe. I was not sure if I would use the casserole crock when I first got it, but it works wonders to help get many a dinner made around here. When my oven is busy cooking stuff for my business, Grain Free Haven, using the casserole crock I can still have dinner on the table at a reasonable time.

The cool thing about the casserole crock pot is the ability to pop out the casserole dish and serve straight from it, and the kids are less likely to make a big mess serving from it for themselves, compared to a deeper crock pot. Granted, there will still be a mess, for they cannot grasp the concept of moving plate and serving dish near each other to catch dribbles. Trust me, I am still realistic.

Many days I begin thinking about dinner right after breakfast. Not because I plan on preparing it all day, but because a lot of our proteins are in the freezer, and waiting until 5pm to pull them out is just too late. Sometimes I don’t think about dinner until lunch, but I can still pull off the frozen chicken trick. That is what happened the other day, resulting in this lovely dish.

Fortunately, the chicken was in smaller packages, so doing a partial quick thaw in a sink of water was sufficient. While the thighs were still partially frozen I was able to pop them in the casserole crock pot and have dinner on the table at the usual 6pm.

I was wild and crazy with the preparation of the chicken, because it challenged the eyes and minds of our younger kids. One, the coating on the chicken was pale, whereas they prefer something more bold, like tomato sauce. Second, there were speckles (also known as green herbs) dotting the surface of the chicken. After one thinks they have a “bug” in their dinner the others are hard pressed to continue eating and not mistake a piece of parsley for a fly. There were many compliments all around, nobody spotted a “bug”, and my hopes for next day lunch leftovers were dashed as the last thigh was moved from platter to plate. That’s okay. A salad will do just fine.

Along with the chicken I served coleslaw and steamed broccoli. For the starch eaters I baked up some crispy baked chips and rice cooked simply in chicken broth.

Lemon Parmesan Chicken

12 chicken thighs, bone in and skin removed
2 cups finely grated parmigiano-reggiano cheese
1 cup lemon juice
2 teaspoons finely chopped garlic
1 teaspoon onion powder
1 tablespoon dried parsley leaves
2 teaspoons dried oregano leaves
1 teaspoon sea salt

Prepare casserole crock pot*. In a medium bowl combine cheese, lemon juice, garlic, onion powder, parsley, oregano and sea salt. Stir until well combined. Remove chicken from packaging and rinse, patting it dry with paper towels. Using your hands coat all sides of each thigh with the cheese mixture. Place the thighs bone side down in the crock pot. Two or three thighs may need to sit on top of the others, depending on their size.

Cover and cook on high for about three hours, until chicken is cooked through, measuring 165 degrees Fahrenheit. Turn off crock pot and let sit for about 15 minutes before serving.

There are two additional steps you can take to fancy up the dish a bit:

One is reduce the sauce. Pour the sauce from the cooked chicken into a sauce pan over high heat. Let sauce come to a boil and turn the temperature down by half. Let simmer until sauce volume reduces by half, about ten minutes. Serve the sauce to drizzle on the chicken.

Second is to make the chicken coating a little crispy. About ten minutes before serving (ideally while the sauce simmers and reduces), set oven to low broil with a rack on the second highest level. Place the thighs, bone side down on a baking sheet, being careful not to disturb the cheese crust that formed on top. Broil for five to eight minutes until crust is crispy but not burned. If your oven only has a single broil setting, lower the rack further and check often to avoid burning.

*If you don’t have a cool casserole crock pot you can make this dish in a traditional casserole dish in the oven. Arrange the chicken as noted above in the dish, then cook it uncovered at 350 degrees Fahrenheit for about one hour, until juices run clear and chicken measures 165 degrees.

Posted in baked, casserole, cheese, chicken, garlic, onion, parsley, San Antonio Kitchen, Uncategorized, wheat free
28 Jul 2016

Pizza Reboot

pizzarebootThe other day it was warm and rainy. We were hungry and had previously talked about creating a new to us pizza crust. Since we had time and wanted to stay dry, we made an absolute mess of the kitchen and had wonderfully successful results from our experiment.

It was a great day. Our schedules have been almost opposite lately, with each of us pursuing our multiple streams of income, while juggling the fun and awe we experience watching our Little B grow and explore. It was nice to be at the same place at the same time, in the kitchen, with our daughter supervising from the nearby barstool. Throughout our dozen years of marriage, the kitchen has been a foundation where we reconnect and learn new things together. It was so nice to be back in it after running around with our heads cut off lately!

This pizza crust is the closest to a traditional, grain-based crust we have created, with the ability to pick up a piece and take a bite while still hot. Our other recipes result in slices, but to handle them with other than a fork or knife (blasphemy!!!) they have to cool significantly. With our pizza reboot here, Big D especially enjoyed the ability to almost burn his fingers and run a string of hot cheese connecting slice to mouth.

Although not pictured, we made a second pizza for Little B, testing our crust recipe against one of pizza’s greatest critics – a seven year old. She loved her go-to combination of tomato-based sauce, pepperoni and black olives. I think the fact she ate four pieces between lunch and dinner tells you something!

In the past we have made some good crust with an almond flour base, with a neutral flavor that allows the topping and sauce to shine. Prior to that, we made a hearty cheesy crust that was our staple for years. Other variations on the pizza theme, absent actual crusts, included a squash based pizza casserole, portabello mushroom pizzas and little, two-bite pizza pucks! Whether you have two hours or twenty minutes, grain free pizza can be yours!

As always, there is no limit to the sauce and topping combinations you can use. I list below what we did for a sweet and spicy result. Have fun with it, whether it is raining outside or not!

Pizza Reboot

1 cup extra virgin olive oil
12 large eggs (about 2 1/4 cups), whisked
1/3 cup apple cider vinegar
1/2 cup water
1 cup coconut flour
1/3 cup golden flaxseed meal
1 1/2 teaspoon sea salt
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 tablespoon garlic powder (we are garlic fiends, so if you are less so reduce the amount)
1 cup finely grated cheddar and mozzarella cheeses

Suggested Toppings

1/2 cup ranch dressing
1/2 pound ground hot Italian sausage, cooked
3/4 cup caramelized onions or 1/2 cup onion paste *
1 cup sautéed mushroom slices*
Crystal hot sauce
1 cup finely grated cheddar and mozzarella cheeses
1/2 cup grated Parmesan cheese
Additional dried herbs to taste (parsley, basil, oregano, garlic…)

Preheat oven to 400 degrees. Prepare your pizza baking surface – preheat pizza stone as directed for stone, or line two shallow baking sheets with parchment paper.

NOTE: The pizza stone crusts will be smaller and thicker, while the 2 baking sheet version will result in a thinner, crispier crust.

ANOTHER NOTE: As an extra precaution we use parchment paper on our pizza stone (as you can see in the picture), but it may not be necessary. Since we have one pizza stone and make two pizzas, the paper makes it easier to remove the first pizza immediately and move on to the second.

In a mixing bowl combine oil, eggs, apple cider vinegar and water.

In a medium bowl combine the dry ingredients of coconut flour, flaxseed meal, salt, basil, oregano and garlic powder.

With the mixer on low add the dry ingredients to the wet. Increase mixer speed to medium until ingredients are well combined. Add cheese and stir until well distributed. Divide batter in half.

Pour half the batter on the preheated pizza stone or on a prepared baking sheet. Spread batter to desired thickness. Bake for 15-20 minutes, until top sets and edges begin to brown. The browning on top is a signal that the center of the bottom is cooked sufficiently to hold together when the pizza is done.

Remove crust from oven and add desired sauce and toppings. For the toppings I list above we did ranch dressing, Crystal, mushrooms and onions, herbs, Crystal, grated cheese, sausage, herbs, Crystal, cheese. We like Crystal and a little spicy bite to our pizza. Can you tell?

Bake pizza for 15 – 20 minutes, until crust edges brown and cheese in center is melted and starting to brown. After 15 minutes watch pizza closely until it is browned to your preference.

Remove from oven, let cool five minutes, then slice and serve!

*an alternative to separately prepared onions and mushrooms is a quick mushroom onion sauté

Posted in baked, cheese, coconut flour, eggs, flaxseed, garlic, onion, parsley, pizza, San Antonio Kitchen, wheat free | Leave a Comment
19 Jun 2016

Baked Tilapia

bakedparmesantilapiaIf you scroll through my recipes you will notice there are not many including fish. Not because I dislike fish, for I really like it, especially salmon and tuna. I think it is because I consider it more delicate and not as filling as other proteins, like beef, pork and chicken. When I think about stocking the refrigerator with a few days worth of leftovers I don’t lean towards fish.

That said, this recipe for tilapia was absolutely delicious! The creamy sauce with egg and cheese protected the fish, allowing it to get cooked sufficiently without drying out. It was flavorful but not so strongly seasoned that it overpowered the fish. Surrounded by mashed cauliflower and sautéed baby spinach, it made for a lovely dinner. And the leftovers were good too!

Baked Parmesan Tilapia

1 garlic clove, minced
1/2 cup chopped fresh chives
1 teaspoon dill leaves
1/2 cup butter
1/4 cup lemon juice 
1/4 cup heavy whipping cream
1/2 teaspoon sea salt
2 eggs, beaten
8 tilapia fillets, deboned
1/2 cup finely grated Parmesan cheese

Preheat oven to 375 degrees.

In a medium skillet over medium heat melt the butter. When it begins to bubble add the garlic and chives. 
Sauté until garlic begins to brown. Remove from heat. 

Add lemon juice and stir. Add cream and stir until incorporated. By this time the sauce should be cool 
enough to not cook the eggs. Add the  salt and eggs, whisking until combined.

In a 9x13 inch baking dish pour a thin layer of sauce in the bottom, no more that a fourth of the sauce.

Arrange the fish in the dish. If the fillets need to overlap, do so with the thin ends. Pour the rest of the sauce 
on top, gently lifting pieces of fillet that overlap, letting sauce spread.

Sprinkle Parmesan cheese on top. Bake fish for 15 minutes until fish is flaking. 

Remove from oven and serve immediately.

 

Posted in baked, cheese, eggs, fish, Mom's Kitchen, wheat free | Leave a Comment
04 Jun 2016

Chive Goat Cheese Dip

chivegoatcheesedipI love cheese. Occasionally I get a craving for a particular kind and have to do something about it. This time it was goat cheese. A couple of days after the craving began I was sitting on the porch enjoying the morning breeze. Near me was a big pot of tall, bright green chives. With guests coming over for dinner there was a need to have an appetizer, so this dip was born!

Previous goat cheese cravings resulted in appetizers like these cucumber bites, also these stuffed sweet peppers or this mushroom goat cheese soup, or cheese balls, which I often make during the holidays. My favorite use of goat cheese is in these stuffed flank steaks.

The combination of the goat cheese, sour cream and mayonnaise made for a very creamy dip base, and the chives, garlic and onion bits added complimentary flavors that traveled well as part of crudités!

Chive Goat Cheese Dip

1 cup goat cheese
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
1 handful fresh chives (about 1 cup chopped)
1/4 cup finely chopped white onion
2 cloves finely chopped garlic
1 teaspoon sea salt

In a medium bowl combine goat cheese, sour cream and mayonnaise. Whisk until smooth.

Add lemon juice, chives, onion, garlic and salt. Whisk more until everything is combined.

Chill for at least an hour before serving.

Posted in cheese, dip, garlic, Mom's Kitchen, onion, wheat free | Leave a Comment
29 May 2016

Curry Burger Cups

curryburgercupsI went a bit retro on this one – my mom gave us her electric skillet. For decades it has been used to make meals on the counter top. From pancakes to fried chicken we were well fed by the skillet (and mom, of course!). Since it was my mom’s it has of course been well cared for and is in excellent condition. I aspire to care for it as well, especially since I plan on using it a lot.

Compared to a stove top skillet, the electric skillet has a larger cooking surface and there is a bit more control over the temperature. I usually rely on iron skillets on the stove and forgot how fun the non-stick electric versions are! The big, domed top even has a vent to control moisture release. I may be a kitchen nerd, but it is so fun using it!

As for the lovely meal I made, using peanut butter in a burger might sound odd, but combined with the yellow curry spices the flavors were wonderful. Since the burgers aren’t flipped the bottom gets a good sear, which of course always goes well with cheddar cheese. Making the bowl in the burger helps retain the cheese instead of it dripping off the edges of a rounded burger top. Don’t get me wrong, I like the crispy cheese left in the pan when it dribbles off the edges of a cheeseburger, but I also like cheesy burgers that don’t lose any cheese while it melts.

Bites of the burgers with the peppery mix of raw baby kale, mustard greens, spinach and chard really made for a wonderful mouthful.

Curry Burger Cups

2 pounds ground beef
2 large eggs
1/2 cup Worcestershire sauce
1/2 cup creamy peanut butter
2 tablespoons dried parsley leaves
2 tablespoons ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 teaspoon paprika
2 teaspoons sea salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 cups grated sharp cheddar cheese

In a large bowl place all the ingredients except the cheese. With a strong mixer or your hands thoroughly combine the ingredients. Form six patties, creating a bowl in the middle of each, leaving approximately 1/2 inch rim on the edges.

In a large skillet over medium heat (or electric skillet at 325 degrees) place the patties. Fill the bowl of each patty with 1/3 cup cheese. Cover and let cook for about ten minutes, until beef is cooked to desired doneness (medium is 160 degrees).

Serve immediately on top of raw greens or with a cooked side of vegetables.

Posted in beef, cheese, cinnamon, eggs, garlic, Mom's Kitchen, Uncategorized, wheat free | Leave a Comment
09 Mar 2016

Ham and Cheese Meatloaf

hamnchzmeatloaf

I was recently longing for the Cheesy Burger Bombs I made a while back. Since we were missing the necessary cheese snack wheels, and I did not want to run to the store, I decided to create a new thematic dish. A ham and cheese sandwich wrapped up in a meatloaf! The ham and cheese sandwich elements I prefer include, of course, ham and cheese, but also mustard and onion. I also like cold, crisp pickles, but excluded them from this dish, for I am not a fan of warm pickles. Yuck!

It was fun to make this meatloaf, especially since Little B helped stack the layers! Forming the bottom of the loaf to make a little nest for the filling, then stacking it all in the middle, then closing it up and hiding the surprise in the middle. She did not agree with the inclusion of the mustard layer, but after it cooked and we sliced it up the lovely condiment blended well with the warm onion, ham and cheese and she devoured it!

The final result reminded me more of a cheeseburger than a ham sandwich; you know, the kind where they basically put breakfast on a burger, with ham or bacon and cheese and a fried egg? When I had some of this loaf as leftovers I actually topped it with a fried egg. I highly recommend the addition!

Ham and Cheese Meatloaf

1 1/2 pounds ground beef
3 cloves garlic, crushed
2 Tablespoons dried basil leaves
2 teaspoons sea salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
3 eggs
3 Tablespoons Worcestershire sauce
8 slices deli ham
12 ounces shredded colby/monterey jack cheese
1 medium yellow onion, sliced into thin discs
1/4 cup yellow mustard

In a large bowl combine beef, garlic, basil, salt, pepper, cumin, eggs and Worcestershire sauce. Mix ingredients well with hands or mixer.

Press half of the beef mixture into the bottom of a large loaf pan, bringing it up slightly on the sides.

Place a layer of onion in the middle, followed by a layer of half the ham slices. Sprinkle 8 ounces of the cheese on top of the ham, followed by another layer of ham. Spread the mustard on top of the ham. Place a final layer of onions on the mustard.

Press the remainder of the beef on top of the inside layers and press it along the edges to join the top beef with the bottom beef. Sprinkle the remaining cheese on top.

Bake at 350 degrees for 45 minutes, until the top is browned and beef cooked through. Remove from oven and let cool for about ten minutes. Depending on the fat content of the beef there may be an excess of grease and juices surrounding the meatloaf. Remove as much as possible before removing loaf from pan. Tip loaf pan so the meatloaf slides onto its side on a serving platter. Turn the loaf upright so the browned cheese side is on top.

Garnish with dark green lettuce leaves or fresh herbs and serve in thick slices to show the layers.

Posted in baked, beef, cheese, garlic, Irving Kitchen, onion, wheat free | Leave a Comment
01 Feb 2016

Italian Sheet Bake 

italiansheetbake

I love one dish wonders. Throw some yummy ingredients on a pan, slide it 
in the oven and viola! Dinner! 

We recently had chicken leg quarters and some hot Italian sausage in the 
fridge, which brought on this Italian feast. It was inspired by my 
mother in law. She regularly makes a delicious dish with chicken, sausage 
and a lovely tomato sauce with fresh herbs, served on top of pasta or 
spaghetti squash, or the spiffy new veggie noodles that are popular these 
days. I did not have the fresh herbs, but definitely had the other elements. 
I decided to pull out a sheet pan and fill it up with our future dinner.

Next time I will probably double the amount of cabbage, but the organic 
head I got this week was tiny, so maybe not. 

The star of this dish, surprisingly, was the tomato sauce. The low and slow 
cooking temperature roasted the tomatoes, so they had a rich, powerful 
flavor that perfectly complimented the chicken and sausage. The cabbage 
absorbed the flavors of the juices and it evolved into a great side dish. 

The recipe is flexible as well--the chicken and sausage ratio could vary 
significantly depending on your supplies, just make sure the tomato sauce 
is on top and the cabbage is below.

Italian Sheet Bake

2 cups jarred or canned diced tomatoes (about 16 ounces)
1 Tablespoon dried basil leaves
2 teaspoons dried oregano Leaves
1 tablespoon dried parsley leaves
2 garlic cloves, crushed
1 teaspoon sea salt
1/2 cabbage head, medium chop
5-6 hot Italian sausage links
4 chicken leg quarters
1/2 cup finely grated Parmesan cheese
Sea salt and black pepper to taste

Place oven rack on the second level from the top. Preheat oven to 325 
degrees. 

In a medium bowl (if using a stick blender) or food processor add the 
tomatoes, basil, oregano, parsley, garlic and salt. Purée tomatoes 
and herbs into a sauce. Set aside.

On a shallow baking sheet evenly spread the chopped cabbage. Make 
a slit in one side of each sausage, arranging the links around the edge 
of the pan, slit side up. 

Generously season all sides of the chicken quarters with salt and 
pepper. Arrange chicken in the middle of the bed of cabbage, skin side 
up. Drizzle tomato sauce on chicken and sausage, spreading it to 
cover the surface of all the pieces. 

Sprinkle the cheese over the sauce. Place sheet in oven and bake for 
one hour and 15 minutes, until sausage and chicken is fully cooked, 
at least 165 degrees Fahrenheit. 

Remove sheet from oven and let sit for five minutes before serving.
Posted in baked, cabbage, cheese, chicken, garlic, Irving Kitchen, parsley, sausage, tomato, wheat free | Leave a Comment
21 Jan 2016

Blue Plate Chops

blueplatechops

I know this recipe looks suspiciously like a chop recipe I shared in December, but it is definitely different. It has bite and goodness that the other does not. They do share a crisp brown on top, but can anyone get enough of crisp brown on sauce topped meats? Not me!

I call it a blue plate special because it is comforting, easy and filling. The traditional blue plate special is thought to first be offered during the Great Depression of the 1920s and 1930s, consisting of a meat and three sides on a blue colored divided plate. Another thing about the blue plate special–you take what you get and don’t get upset. There were not any choices with the original blue plate special – to keep the price low the meal elements were made in bulk quantities and included in every serving. Don’t like the peas offered? Then pay more and order something else.

On this plate I prepared the inexpensively cut bone in pork steak and combined three veggies in one side – onion, zucchini and yellow squash, for which the recipe can be found here. The main point is that an inexpensive protein can be made to taste absolutely delicious without much effort. Make your oven do the hard work!

Since our squash needs eating while still presentable, it was an unconditional veggie side for the night. I don’t have a traditional divided blue plate, but maybe a blue rimmed plate will work in this century? Everybody ate without complaint. Maybe it was because it was a busy day of working and play group meeting frenzy and light lunching, but I think it may have been because we were all hungry. Regardless, it was yummy and it was gone. No need to package leftovers….

Blue Plate Special Chops

4 large bone in pork steaks (approx 2 1/2–3 pounds)
1/2 cup tomatillo or Verde salsa
1 cup shredded cheddar or co-jack cheese
1/2 cup finely grated Parmesan cheese
2 teaspoons granulated Garlic
Salt And pepper to taste

Preheat oven to 350 Degrees.

Line shallow baking sheet with foil Generously season both sides of all chops with salt and pepper. Place on sheet evenly spaced out. Divide the salsa among the four chops, spreading it evenly on the top facing side.

Sprinkle Parmesan cheese on each cup, followed by grated cheese. Sprinkle granulated garlic and a little bit more salt. Place sheet on top level if oven. Bake for 30 Minutes. Cheese layer should be brown and crisp.

Remove from oven and serve immediately. 



 


 


						

							Posted in baked, cheese, Irving Kitchen, pork, wheat free | Leave a Comment						

					

				

			

		


	
		

			

					

						
							01
							Jan 2016						
					

							

			

				

					

						

							Spicy Stuffed Tomatoes
						

						
spicystuffedtomatoes


There must have been a bumper crop of tomatoes somewhere nearby, because there were tons of big, beautiful ‘maters in the local produce section at the store this week! We often have fresh tomatoes in our kitchen and chop them up raw as a quick side dish, but I decided this time to stuff them and bake them. The cooler weather leads me towards warm food. You can never have too many variations on vegetable dishes, can you?


I used to make these with oatmeal as filler, but since using it would conflict with our current habit of eating grain free, I replace it by adding more veggies and sausage. Worked out great!


As the new calendar year begins and the holiday activity wanes I ponder what is to come during the next twelve months. Last year Big D and I both shifted the work we do to bring in money, and shifted where we live. Prospects look bright for our efforts to follow our passions, with starting a new business and writing new books. This year is starting on very bright notes, we are working hard and loving it, while also finding opportunities to spend more time with family and friends. I hope you all start the year with positive outlooks, for the perspective you take will most definitely influence where you go in life. Why not do it positively. You will be amazed where you will go with it!


Spicy Stuffed Tomatoes


8 ripe tomatoes

1/2 medium onion

1/2 green bell pepper

4 ounces white button mushrooms

2 links hot Italian sausage, cooked and roughly chopped

4 cloves garlic

2 tablespoons extra virgin olive oil

1/2 teaspoon cayenne pepper powder

1/2 teaspoons sea salt

1/4 teaspoons ground black pepper

2 teaspoons hot sauce (suggest Tabasco Smoked Chipotle Sauce)

1 cup mozzarella cheese

1/4 cup grated parmesan cheese

Sea salt and ground black pepper to taste


Cut off top portion of each tomato, making a flat top. Scrape out seeds and meat core from inside of tomato. Turn tomatoes cut side down on a towel to allow extra juice to run out. Finely chop mushrooms, onion, bell pepper and garlic. Heat oil in a medium sauté pan over medium high heat. Add garlic and onion into pan and cook about three minutes, until onions begin to sweat. Add bell pepper and mushrooms, cooking another five minutes until onions begin to brown and mushrooms release their liquid. Add cayenne pepper powder, salt, black pepper and hot sauce. Stir and simmer on low for five more minutes. Remove from heat and let cool slightly.


Preheat oven to 350 degrees.


Flip over tomatoes so cut side is up. Sprinkle the inside of each with sea salt and ground black pepper to taste. Drop sausage into the bottom of each tomato, dividing it evenly among the eight tomatoes. Spoon sautéed mixture into each tomato, dividing it equally among the eight tomatoes as well.


Place stuffed tomatoes in a baking dish that allows them to fit snugly, so as to support each other while cooking. Dish size can vary due to size of tomatoes, but 9×9 inch should work. Spoon 1/8 cup mozzarella cheese on the top of each tomato, pressing it down firmly so it stays on top of each. Sprinkle parmesan cheese on top of each tomato. Bake for 30-35 minutes, until cheese browns and tomato skin wrinkles and begins to crack. Remove from oven and serve immediately.


						

							Posted in baked, cheese, garlic, Irving Kitchen, onion, parsley, tomato, vegetables, wheat free | Leave a Comment						

					

				

			

		


	
		

			

					

						
							03
							Dec 2015						
					

							

			

				

					

						

							Mushroom Goat Cheese Soup
						

						
mushroomgoatchzsoup


Today I want to talk about fungus. Something I use a lot for so many different reasons it is just silly.


Mushrooms range from having very little flavor of their own, like white button mushrooms, to some that are earthy or taste downright meaty, like Portobello or Shiitake.  I like stuffing big ones with what could otherwise go in a sandwich or pizza, like my Portobello Pizza, or use them to fill out the volume of dish, like my Chicken Faux Fried Rice.


One thing that comes up sometimes is how to clean mushrooms. I never come home with them and drop them in water to get the dirt off, but I do rinse them with water right before I use them. Some people think that rinsing with water is mushroom blasphemy and do nothing more than wipe them with a towel or lightly brush them. You see, mushrooms are like sponges. Whether it is plain water or broth or tomato sauce, they soak up liquid that gets in contact with them. If you soak them or rinse them in water too far in advance of using them in a dish they can absorb the water and dilute instead of enhance. I only rinse them right before using them, so never had a problem with waterlogged ‘shrooms.


They are also powerful vehicles for other flavors. Just like they absorb water, other liquids are soaked up by them as well. I often use milder white button mushrooms when I want them to take on other flavors, like in soup or tomato sauces. If I want them to stand more on their own I will go for the earthier, meatier types of mushrooms.


This particular batch of soup had some texture, since I puréed instead of strained the base. I also wanted to let the flavors of the non-mushroom vegetables and the goat cheese shine, so I used the white button mushrooms. Little B liked it until she found a piece of mushroom slice, then, in her words, it was suddenly “not my favorite.” That’s okay. More for me and Big D!


Mushroom Goat Cheese Soup


1 pound white button mushrooms

2 Tbsp butter

1 medium carrot, finely chopped

1 small bunch green onions, finely chopped

1/2 small yellow onion, finely chopped

3 garlic cloves, crushed

1/2 bunch fresh parsley, stems removed

2 tsp sea salt

1 tsp ground black pepper

3 cups chicken broth

4 ounces goat cheese

1 cup sour cream

Additional salt to taste


Immediately before making the soup, rinse dirt off mushrooms with cold water and leave them out to dry. Remove stems from all the mushrooms. Slice mushroom caps and set aside. Roughly chop up stems. Melt butter in medium sauce pot over medium high heat. When butter is bubbling add green onions, yellow onion, garlic, carrots and parsley. Cook until onions begin to brown. Add the chopped mushroom stems, salt and pepper. Stir occasionally and continue cooking until mushrooms shrink and release their liquid, about five minutes. Add broth, turn heat to low, cover and let simmer for ten minutes.


For smooth soup, pour the cooked mixture through a sieve and discard vegetable chunks. For chunkier soup, purée vegetables with immersion blender, food processor or stand blender. Return liquid to sauce pot over medium low heat. Add goat cheese and sour cream, stirring occasionally until cream and cheese is melted and incorporated while the soup heats up again. Add sliced mushroom caps to pot, stir and then cover. Reduce heat to low, reducing heat further if necessary to make sure the soup does not boil. Continue simmering for 20 minutes.


Turn off heat and let sit for a few minutes until it soup is cool enough to eat, adding more salt to taste if needed.


 


						

							Posted in cheese, garlic, Irving Kitchen, onion, parsley, soup, vegetables, wheat free | Leave a Comment						

					

				

			

		


	
		

			

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