Thanks to some resourceful and well traveled little birdies, I have these beautiful little gems in the backyard. I'd walked past and wondered about them for quite some time, curious, enough to do a bit of research, with fruitful results. The vines are relatively new to the landscape, and I was walking past them on my way to my small growing station, where some of my Rainbow Chard, Spinach and Brassica microgreens are taking advantage of the morning sun.
Original recipes and photos with a hearty measure of facts, family, inspiration and humor. Everything food. Some reviews of area restaurants, some whimsical prose for reading pleasure.
Thursday, July 8, 2021
Backyard Bounty; Black Raspberries
Thanks to some resourceful and well traveled little birdies, I have these beautiful little gems in the backyard. I'd walked past and wondered about them for quite some time, curious, enough to do a bit of research, with fruitful results. The vines are relatively new to the landscape, and I was walking past them on my way to my small growing station, where some of my Rainbow Chard, Spinach and Brassica microgreens are taking advantage of the morning sun.
Thursday, June 10, 2021
Creek Gourmet: Sauteed Garlic- Lemon-Thyme Butter Crayfish
It's that time of year again and I can't wait. My sister Bonnie and her husband J.R, who are both avid 'outdoorsmen' gift me with small bounties of local Virginia crayfish, caught fresh from the creek near their hunting cabin, deep down in a hollow, the same place we found our first Morels. They have been a bit scarce over the past two years, hauls so small, they leave them, in hopes of a larger haul in the near future. On a gorgeous day maybe two weeks ago, before the rains finally made it to our region, we got together and helped her with some watering of the expansive garden plot down at the cabin, full of rich, red soil. After toting fresh water from the creek in 5 gallon buckets, I went back to enjoy the natural beauty of the landscape and the man made pond, where we helped to feed the newly restored and restocked fish, juxtaposed to the cabin site.
As I walked along the winding creek, I paid close attention to the deeper sections and noticed movement from small fishes and ultimately langoustine looking critters, scuttling amongst the mud and pebble laden bottom, plus around and under mossy rocks. I even observed a crayfish noshing on another crayfish, apparently that is not uncommon with these guys, creek cannibals indeed! They bait the traps with protein, usually a good sturdy chicken leg, raw preferably, because it has staying power and isn't easily conquered by the hungry brood, and they seem to like it very much! The traps remain submerged until a decent haul is amassed. Sometimes, they may eat the bait and scurry away, given enough time between trap checks. The crayfish remain alive all the way up until the time to cook them arrives, being transported in a bucket with fresh creek water.
With the hardest part being done, the fun and most delicious part is just around the corner. I give these "mud bugs" or "crawfish", as they are known by in the lower lying states, namely Louisiana, a good time in a sink pool, for around 2 to 2 1/2 hours, refreshing the water many times over. I swish and slosh them a bit with a rubber spatula. I plan to use a scrubby brush on their little hands and bodies for the next time around, as I have observed on every Mukbang video featuring seafood, for good measure. Next, I transfer them to a large strainer or colander, shaking it constantly and running more cool water over them for the final rinse.
The crayfish are ever moving and you will have to shake them down relentlessly. I then chop copious amounts of fresh garlic, parsley and sprigs of thyme from my herb garden. Then, I melt some salted butter and a couple turns of the pan of good Organic Extra Virgin Olive Oil in a large saute pan and infuse it with garlic and thyme flavor, at a just warm temperature. After about 5 minutes. I turn the heat up to medium high and add the crayfish. I shake and toss until all the crayfish are a brilliant bright red, about 5 minutes, dressing with the parsley, fresh lemon and cracked pepper, then transfer to a large platter, pouring the pan juices over.
We eat them with our good, clean hands and lots of paper towels. We lick our fingers too. Man, I can't wait.
Beautiful and Tranquil Virginia Landscape |
There were small, medium and large alike. I noticed one of the traps nearby, but it had yet to be baited.
Virginia Crayfish, looking for food. |
My sister Bonnie, watering their garden. |
Virginia Crayfish hanging out in the sink |
Sauteed Virginia Crayfish in Garlic Lemon Thyme Butter |
Monday, March 22, 2021
Broccoli/Foraged Oyster Mushroom Casserole: Easter Pleaser
Broccoli/Oyster Mushroom Casserole |
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 |
Monday, March 30, 2020
Foraging: Morel Mushroom Flatbread
I actually used large butter flavored refrigerator biscuits to create the flatbread, creating a delicious and time savvy flavorbomb, with a lid on the stovetop pan to create a mini dutch oven. After being flipped, the flatbread will reach a crispity, texture filled, crusty bottom, caramelized and to your standard's perfection. This a recipe perfect for small hauls or when you want something to showcase the mushroom's delightful aromas, texture and flavor. Feel free to toss a few fresh thyme leaves or edible flower petals for an over the top, spectacular presentation! For best results, allow biscuits to sit at room temperature for about 20 minutes, for ease of stretching.
Recipe:
In a medium nonstick pan over medium high heat, melt 1/2 pat of butter and about 1/2 tsp. duck fat.*
Swirl pan to combine and add mushrooms, about 1/4 c. cut in half and 2 smashed cloves of garlic.
Saute for about 2 minutes.
SPST . (Salt and Pepper to Suit Taste)
Meanwhile, take 1 of the jumbo butter biscuits mash and stretch with hands until about 2 1/2 times its normal size, and about 1/4 inch thickness.
Push mushrooms together in pan, remove garlic, making sure textured sides of morels are facing down, then cover with dough.
Turn temperature down to medium heat.
Place a plate or tightly fitting lid over pan to cook/steam the dough.
After about 3 minutes, remove lid and carefully flip flatbread over (you may press on top lightly to ensure mushrooms adhere to bottom) and cover again.
Cook until bottom is slightly crisp and golden brown, but not burned, check as needed.
Place on paper towel to absorb any excess oils.
Makes 1 flatbread.
*If you do not have or want to use duck fat, olive oil, schmaltz (chicken fat) or bacon renderings will make great variations.
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Best,
D. Smith :)
Sunday, March 29, 2020
Foraging: Black Morel Mushroom Omelet w/ Fresh Asparagus and Aged Gruyere
Best,
D. Smith :)