Mushrooms are like the zombies of the non-sentient kingdom. Fungi aren't really plants, they don't undergo photosynthesis and they basically survive via symbiotic or not-so symbiotic relationships and gnawing about on dead things.
Yum!
I discovered dried mushrooms at the Casas Pedro a few shopping trips back, and I came home with two bags full. A little dousing and soaking in hot water and they're fat, juicy and ready for use in stews, egg dishes, etc.
Tonight, we're having steaks, and the vegetable in the fridge that looked the saddest was a lonely zucchini. Sliced into half-moons and paired with some mushrooms, this makes a great side dish or vegetarian main.
Recipe:
1 onion, thinly sliced
1 zucchini, in rounds
a handful of fresh mushrooms, or dried and rehydrated
2 cloves of garlic, smashed/chopped
fresh rosemary or other herbs
olive oil/butter
salt and pepper
Parmesan cheese
Caramelize the onions in butter and olive oil. Go slow, it's worth it! Remove the onions and use the same pan to brown the garlic. Sprinkle with salt and add in zucchini and mushrooms, using more oil or butter as needed. When zucchini is browned, toss in the herbs and salt and pepper to taste. Melt a little Parmesan over the whole thing and serve hot with the onions piled on top.
Wednesday, September 21, 2011
Friday, September 16, 2011
Demystifying Batata Baroa
The batata baroa scared me for a long time. I saw it in the supermarket, didn't have a place for it in my cooking lexicon, and promptly stayed away.
Foolish me.
Lest you make the same mistake, read on.
To my American palate, this twisty root vegetable tastes like butter, roasted nuts and the creamiest potato I've ever encountered. They seem to get bad spots quickly, but I just scrub them well under running water until I reach hard flesh again before cutting and tossing into a pot. No need to peel unless you insist; the wrinkles make peeling difficult anyhow.
Try these as described below, in a twist on mashed potatoes, or puree with chicken stock (and shredded cooked meat, if you'd like) for a hearty soup. It's almost sinful if you pair mashed batata baroa and steak, in my opinion...which is why CT Boucherie is so popular, I suppose!
Batata Baroa Mashed Potato Casserole
3 large potatoes, cleaned and chopped into smallish chunks
2 medium batata baroa, similar sized pieces
chives and parsley, chopped
salt
butter
cream cheese
milk
Put potatoes in a stock pot with enough water to cover, toss in a couple teaspoonfuls of salt and allow to come to a boil. When both kinds of veggies are soft, remove from heat, drain and return to the pot. Mash with a nice knob of butter (1 T minimum, people!) until the desired consistency, then add 1/2 to 1 container of cream cheese and 2-4 tablespoons of milk. Stir to mix, then taste for salt and add if needed, sprinkle with herbs. Pour into a dish and bake in the oven for a crunchy top (or to reheat), but it can be served as is if you can't wait. Extra calories and delectableness can be added with a handful of cheese sprinkled over top...
Foolish me.
Lest you make the same mistake, read on.
To my American palate, this twisty root vegetable tastes like butter, roasted nuts and the creamiest potato I've ever encountered. They seem to get bad spots quickly, but I just scrub them well under running water until I reach hard flesh again before cutting and tossing into a pot. No need to peel unless you insist; the wrinkles make peeling difficult anyhow.
Try these as described below, in a twist on mashed potatoes, or puree with chicken stock (and shredded cooked meat, if you'd like) for a hearty soup. It's almost sinful if you pair mashed batata baroa and steak, in my opinion...which is why CT Boucherie is so popular, I suppose!
Batata Baroa Mashed Potato Casserole
3 large potatoes, cleaned and chopped into smallish chunks
2 medium batata baroa, similar sized pieces
chives and parsley, chopped
salt
butter
cream cheese
milk
Put potatoes in a stock pot with enough water to cover, toss in a couple teaspoonfuls of salt and allow to come to a boil. When both kinds of veggies are soft, remove from heat, drain and return to the pot. Mash with a nice knob of butter (1 T minimum, people!) until the desired consistency, then add 1/2 to 1 container of cream cheese and 2-4 tablespoons of milk. Stir to mix, then taste for salt and add if needed, sprinkle with herbs. Pour into a dish and bake in the oven for a crunchy top (or to reheat), but it can be served as is if you can't wait. Extra calories and delectableness can be added with a handful of cheese sprinkled over top...
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