Broccoli/Foraged Oyster Mushroom Casserole: Easter Pleaser

Broccoli/Oyster Mushroom Casserole

Broccoli Casserole is one of those dishes that make any holiday special.  Why not make your menu POP with some fresh broccoli and mushrooms, nestled deep inside a creamy and delicious three cheese bath, and garnished with some crispy fried onions?  This time around I was fortunate enough to have some foraged Oyster mushrooms to saute into an earthy, meaty and amazing base along with some fresh button mushrooms for a homemade cream of mushroom Bechamel. This recipe is extra special, since it was the first time I'd found Oyster mushrooms in the wild.   This dish comes together in no time and is perfect with ham, chicken, beef or by itself.  

The original inspiration for bringing broccoli casserole into my cooking repertoire came from my sister Bonnie, who was in turn inspired by Mrs. June Robinson, her beloved late mother in law and the rest is delicious history.  Bonnie never showed me a recipe, but I remember her speaking about it and telling me  how she would prepare the dish for her family, in the manner Mrs. Robinson would prepare hers.  I started making my original form of this dish about 6 years ago, and it quickly became a household favorite, especially for my daughter Genesis, she's quite persnickety in her ways and palate, so when she approved, I accepted that as an indication of a winning dish.  The above featured is a request Genesis made.  She still loved it, even with the addition of the Oyster mushrooms.  

The cheeses for this recipe are key.  I like to use three types, all bringing different facets to this gem of a dish.  Ultimately, the choice is with the culinary artist, so play around with them, see what best fits the tastes of your family.  

Recipe:

6 c. broccoli florets, blanched and shocked

8 oz. sliced button mushrooms

8 oz. sliced Oyster mushrooms

1 12 oz. can evaporated milk

1 1/2 c. chicken stock or vegetable stock

8 oz. extra sharp Cheddar, grated

8  oz. Colby and Monterey Jack Cheese, cubed

4 oz. Pepper Jack Cheese, grated

1/2 c. full fat mayonnaise

2 tsp. onion powder

2 cloves garlic, pressed or finely minced

2 large eggs, slightly beaten

3 tbsp. AP flour

4 tbsp. unsalted butter

1-2 tbsp. extra virgin olive oil

SPST (Salt and Pepper to Suit Taste)

French Fried Onions for garnish, optional

 Directions:

Preheat oven to 375*F.

In a large bowl, combine broccoli, mayonnaise, onion powder and cubed Colby Jack and set aside.

In a heavy bottomed  saucepan over medium high heat, melt butter and heat olive oil together until butter is melted and there are small bubbles formed.

Add mushrooms and cook out moisture, about 5 minutes.

Gradually sprinkle in  flour and cook for about 1 minute.

Add garlic.

Whisk in stock and cook for several additional minutes until thickened.

Once thickened, whisk in milk slowly and reduce heat to medium.

Bring Bechamel to a gently rolling simmer and turn off heat.

Stir in Cheddar and Pepper Jack cheeses.

Temper in eggs.

Fold cream of mushroom into bowl containing broccoli mixture.

Pour broccoli mushroom blend into a large greased or nonstick sprayed baking vessel, about 11x9 or approximate size.

Cover tightly with foil and bake for about 40 minutes or until set and knife inserted comes out clean.

Remove foil and continue to cook until signs of golden color develops, about 10 minutes, give or take.

Garnish with French Fried Onions.

Carefully remove from oven and allow to cool for about 15 minutes before serving.

Broccoli/Oyster Mushroom Casserole before baking

  

 

Best .Oatmeal .Cookie. Ever.

This is one of my most cherished recipes. I created it in 2012. The book in which it was written, was a gift from my sister Brenda, meant  to house such treasures of this very caliber.  Sometimes, we are afraid to step outside of our comfort zone and open our vulnerabilities to the world, especially when dealing with cooking and what our personal idea of what is "good" really is.  This is one such time, but since I am not yet global per se, I feel the best way to obtain such status, would be to let the world in on one of my best kept secrets.
This recipe was misplaced in my sea of culinary journals and sketches for years.  I ran across it this past summer, luckily because my family had inquired about it for as long as it was missing.  I was advised to keep it to myself, but here we go....
Be advised, this cookie is dangerous. One bite will lead to another, then another, and more. Before you know it, you will be in 3 cookies deep and wondering how the heck you got there. You will bade for time, until you may shamelessly have another.  You will want to give out some as gifts, freeze some, anything to feel better about becoming a cookie monster. Try this recipe if you dare.  I will leave this recipe on my website for a total of 23 days. Why 23? One of my lucky numbers is 23. After the specified time, it will be removed promptly, to return to my personal recipe file, to only be baked by me alone.  I would take advantage of this opportunity if I were you.  Feel free to leave your feedback in the comments section at the bottom of this post. For more exciting and informative  content delivered right to your mailbox, enter your email address and hit the submit button at the top of the desktop version. I'd love to have you join me!

Recipe:
3 c. quick cooking oats
1 c. rice flour
1 1/3 c. cake flour
1/2 tsp. kosher salt
1 tsp. baking soda
1 c. butter, softened, unsalted
1 large egg
2 c. granulated sugar
1/4 c. unsulphured molasses
1 tsp. vanilla extract

Instructions:
Preheat oven to 350*F.
Mix dry ingredients together well in one bowl and in another, cream together butter, egg, molasses, sugar and vanilla.
Incorporate wet ingredients into dry  gradually, in a folding fashion, until evenly blended.
Drop by heaping teaspoons or roll into balls about 1' in diameter and place on a well greased cookie sheet.
Bake until golden, about 13 minutes. For a softer cookie, cut cooking time down to 11 minutes.
Let cool slightly before transferring to wire rack, then cookie vessel.
Makes about 5 1/2 dozen, depending on size.

Hearts and Crafts: DIY Serving Boards

I recently purchased some bamboo cutting boards for the kitchen.  I wanted to 'trick it out' a bit to give it more personality and eye appeal.  I thought it would be cool to add some stencil work, but couldn't find anything suitable in the particular store I was in at the time.
When I arrived home, I decided to test out my idea by flipping the board over and practicing my design and testing the furniture markers I had purchased for the project.  I started with some freehand diamond shapes, because the tape I purchased to create the design, wasn't the proper tape and would not even remotely stay in place!  It was putting a damper on my creativity, but I kept on going.

My assistant, Aaron,  also aware of my current endeavor, came in with a brilliant idea, using a six pack ring as a stencil, with the positive and negative spaces seeming ideal for a contemporary and unique style. To my pleasant surprise, the design came out well.  I used coconut oil to finish the serving board after allowing it to sit. I have since set out on a search for even more "stencils" to adorn the flip sides of  my cutting boards.

I allowed the design to set for over 24 hours.  I also wiped the board with hot soapy water on a cloth and wiped dry.  I plan to do more serving and displays from this side more than anything.  I was concerned about possible transfer of substances, but after a bit of research, I decided it was safe enough considering the wood is actually stained and there was no further bleeding or wipe off.  Besides, I wouldn't want to damage the artwork.  I'm sure my next one will be even better. The imperfections of my first finished board add to its custom, hands-on flare.  These make wonderful personalized gifts too!

With Mother's Day coming up, this idea is a sure bet.  My sister Linda wants one and I can't wait to come up with her something that she will love.  I have 6 more sisters, so I may just opt for a series of smaller ones, that all fit the same motif, almost like a puzzle, with each one of them having a piece. Fitting, because all of my sisters and my two remaining brothers have a piece of my heart, and we are all a part of the big picture, created by 2 masterful artists; Mom and Dad, Douglas and Laura. My Dad is now my Guardian Angel and my Mom is my angel in this world, almost 80 years strong, my muse and my friend...an integral part of my heart and the reason it beats.

My personally customized boards shown with the Earlywood ™ Trifecta. I gifted these to myself for Xmas.

French Onion Bread Bowl w/ Fresh Dill and Cheddar

A fast and simple way I like to dress up the normal menu is by using a loaf of herbed bread as a bowl.  In just a few simple steps, your friends and family will be impressed and you can be the 'Belle' or 'Ben' of the ball(game that is!) or your next gathering.  This recipe shows a french onion dip, but you may fill it with whatever your heart desires. Add some fresh herbs and a sprinkle of cheese/cheeses or even toasted bread crumbs from the center of the loaf, for added flavor and texture. Cater the size bread needed, to the amount of filling you will have or use smaller bread vessels to spread around the table. Day old or more bread would be easier to cut and manipulate.  Easy, Elevated and Delish. 
Instructions:
A loaf of French Bread of choice
A small paring knife
Your favorite dip, store bought or homemade
Fresh Herbs
Cheese, optional

Using the paring knife, cut out center of bread to about 1 inch from the edge, lengthwise, about 1/2 inch the other way.
Hollow out bread roughly 1 inch to 1 1/2 inches into the loaf.
Fill with dip of choice.
Garnish as desired.
Serve with crudites, assorted chips,(bagel, pita) etc.