Foraging: Black Morel Mushroom Omelet w/ Fresh Asparagus and Aged Gruyere

It's foraging time for Morel mushrooms and I must say, I hit the proverbial jackpot!  In all my years of hunting with my best mate and his family, as well as more recently, my sister Bonnie and brother in Law Jackie, this time I was alone and happening by a location where I'd previously photo documented around 30 other types of mushrooms, most I never knew existed.  I was mid sentence describing the mushrooms I'd logged before, when my eyes beheld one large elusive and magical morel, standing tall within 10 feet of my car window.  I immediately stopped my vehicle exclaiming how I thought I was certain that I'd finally found a morel, after 3 long years.  

I  hustled from the car , explaining what was happening to my cousin Bradley, who happened to join me during tasking earlier in the day.  I looked around from the first morel and the impromptu hunt went into full swing! I was ecstatic, scurrying to and fro, shouts of joy on repeat for the next 30 minutes.  In all, we accumulated just over 120 morel mushrooms, and made up for all those years, of hoping and wishing upon the mushroom star, I felt like a champion, with a glow of satisfaction for the remainder of the day.  

That was Tuesday. The following recipe is derived from the morels I found with my kiddoes yesterday, for class outside. They even found a couple each and I was super stoked for them. We found around 25 yesterday at the same location. 

If you are a mushroom enthusiast, I hope you get a chance to feel the excitement and get your hunt on , I have a hunch that the 'Hickory Chickens' are running rampant this year! Happy Hunting!

Recipe:

For One Omelet

1/2 c. morels, (soaked in salted water for 5-10 minutes, swished, squeezed dry and placed on paper towel)

Halve Morels

1 pat butter

 Olive oil for drizzling

SPST (Salt and Pepper to Suit Taste

3 large eggs

1/4 c. asparagus tips

Aged Gruyere to taste, optional

Saute morels and asparagus over medium high heat with butter and a drizzle of olive oil

Remove from pan after about 2 minutes, and add beaten eggs to pan.

Swirl and shake pan and turn heat down to medium. 

Flip egg before adding Morels and Asparagus to one side of the egg.

Remove from heat.

Grate or Shave a scant amount of cheese over veggies.

Fold the unadorned side onto the deliciousness. 

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Best,
D. Smith :)

Tri Color Slaw w/ Lemon,Garlic and Buckwheat Honey Vinaigrette

Hollow Pineapple rings make creative 'bowls' for foods like slaw. 

Bright and Citrusy notes with a subtle hint of garlic makes this quick and easy slaw a breeze and perfect complement to the pulled pork I made for dinner.  For convenience, I purchased a package of shredded cole slaw mix, which was on sale.  The vinaigrette is bursting with enough acid and funkiness from the Buckwheat Honey, to cut the richness of the pork.  It brings to the table a combination of sweet, salty, bitter and savory in the most delightful way. 

Buckwheat Honey is the newest addition to my culinary arsenal and I am most pleased with its flavor profile.  It is made by bees havesting nectar from the Buckwheat flowers.  The tint of the honey may vary, but the benefits are still similar.  The darker the honey, the more antioxidant power it packs!  This honey has a very pungent and unique aroma and taste.  When I said funky earlier, I meant it, it smells like a barnyard with hints of  sheep, horses and other hay eating ruminants!
I will probably be the first to say this, Buckwheat Honey has an Umami presence as honeys go...grassy and earthy, 'hay forward' even. I've got a growing collection, and have tried many kinds.  This is certainly unlike any of the others and presents with a gaggle of directions you can take these very unique flavors.
YOU MUST TRY IT!  Aside from being absolutely delicious, this honey is perfect for the current health climate of the world right now.  Buckwheat honey can be taken for respiratory illnesses and infections. It can soothe a cough and provides potassium for the promotion of a healthy nervous and musculoskeletal systems.  Additionally, this elixir can be administered directly on wounds to promote healing and reduce bacteria and other microbials from flourishing there.  Simply smear on and cover with a sterile bandage.
The biggest plus for this Umami honey is the antioxidant levels.  Foods with high antioxidant levels are superb for helping to lower cholesterol, promoting cardiovascular as well as nervous system health and maintenance. Buckwheat honey is also a good sugar substitute.  This also makes a great addition to any healthful daily routine, 1 tbsp. a day, either taken all at once or with your favorite morning oats, grains, bagels, smoothies, muffins, teas, dressings etc...a perfect stand-in for maple syrup!  I purchased my jar from Elba Butcher Shoppe, which carries a plethora of locally produced items, including but not limited to jams, chow chows, flours, many varieties of honey, ciders and more.

The vinaigrette may be easily prepared
by combining fresh lemon juice, olive oil, buckwheat honey and fresh garlic or garlic powder. SPST (Salt and Pepper to Suit Taste)
Whisk together until cohesive, pour over slaw mix, and toss to coat. Let stand for 5 minutes for flavors to marry, then serve or refrigerate.  Wonderful at room temperature.

BBQ features "CAPITAL CITY" Mambo Sauce Sweet Hot!!! 

Protein before shredding or pulling. 

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.

That's Just 'Souper', Creamy Roasted Pumpkin Sage Soup for the Soul

It's Fall and the weather is finally starting to realize it.  This summer past has been a scorcher, the hottest on record as a matter of fact.  The leaves have long reflected change, partly because of the drought, their colors mottled with striations of yellows, limes and browns.  They present crunchy underfoot, falling in the day's cool sunlight, their last hoorah!  Fall, sweet Fall, welcome. You bring my birthday, and the things I love most about the seasons; chilly crisp air, sweet, warming baking smells and spices...my favorite time of year.  Better late than never, am I right? 

A friend inquired about what I could do with a pumpkin, dropped during decorating, but viable. She utilized the seeds inside by roasting and seasoning.  The following recipe is what I did with the pumpkin meat, after roasting it off for approximately 40 minutes, drizzled with olive oil and lightly sprinkled with kosher salt. My friend was pleased with results and so was my family of tasters.  I served this with everything bagels, toasted and smeared with some Plant Butter, Coconut, it's delicious. I've also tried the Almond Plant Butter and it's Ahhhmazing too! Bettertarian by design.
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The following recipe will help kick Autumn into full swing. Unlike some of the traditional Pumpkin soups, this one isn't the type to stick to your spoon like ice cream, it is a thinner, broth based soup with a small amount of milk.  Of course you can adjust as desired, by adding less broth or milk, but I find this way most pleasing.  The thicker ones are to me like baby food from the jar, delicious I'm sure, but just not my favorite. Alas, you can decide for yourself and enjoy the delicious results.


Recipe:
4 cups Roasted Pumpkin*
5 cups chicken or veggie stock
3 tbsp. yellow onion, diced
2 tbs. Vermont cultured butter or other butter, plant or animal based
2/3 c. milk, I used 2%
1 1/2 to 2 tbs. Extra Virgin Olive Oil
5 Sage leaves
SPST (Salt and Pepper to Suit Taste)
Immersion Blender, optional but Optimal

In a medium heavy bottomed saucepan, heat to medium high and drizzle with olive oil.
Add butter, then onions and cook until translucent and fragrant, stirring often, about 3 minutes.
Add stock and pumpkin and use immersion blender to combine and smooth.
If you don't have one, you can press the pumpkin through a sieve before adding to pot and that will aid in creating a creamy, but not thick texture.
Check Seasonings and SPST.
Reduce heat to medium and simmer for several minutes.
Stir in chiffonade of Sage.
Remove from heat and stir in milk.
Place back on burner and simmer for several more minutes, taking care not to let boil.
Serve with toast, crackers or everything bagels.  Great as is.
Serves 6 to 8.

*Note:  I used the regular carving type pumpkin for this recipe, the sugar pumpkin or 'pie pumpkin' featured above is for decoration and other uses, including but not limited to pies, baking vessels, serving bowls, etc...

Southern Fried Tofu

This recipe is a quick and easy way to serve up some smiles featuring tofu.  It makes a wonderful protein for a veggie laden sandwich or for dipping in marinara, they're a snacking sensation, packed with protein, calcium and iron.  I used extra firm tofu for this recipe.  I drained and wrapped the tofu in paper towels to expunge all the excess moisture from the exposed surfaces.
The texture of the protein is nice and crisp on the outside, but also not mushy in the interior.  There is actual 'bite'.  I double dipped these pieces in milk and breading to protect the tofu and add an extra layer of insulation and backbone so it would not be so limp.
I added the element of ranch via the seasoning package.  It's safe to say that many Americans, especially southerners are obsessed with ranch flavors.  I personally prefer Southwestern Ranch, which consists of combining barbeque sauce and ranch, plus a splash of heat via Sriracha for me!  Another splendid duo I adore is ranch and  Thai Chili Sauce, a great dipper for crunchy, fried snacks like Cauliflower Egg Rolls or Delectable Beef n' Zucchini Wontons, also Chipotle Chicken and Caramelized Onion Wontons.  Dippin' and Dining that's perfect for small gatherings and game days or just a day you feel like eating something tasty!
Recipe:
1 pkg. tofu, extra firm
2 tbsp. Dale's Steak Seasoning or to taste
Seasoned flour, such as A1
1/2 pkg. ranch seasoning
milk
oil for frying
SPST (Salt and Pepper to Suit Taste)
Directions:
Wrap tofu in several paper towels to absorb excess moisture on outside of tofu.
After several minutes, slice tofu carefully and evenly and lay slices on more paper towels.
Drizzle slices with Dale's.
Refrigerate for about 20 to 30 minutes, until ready to fry.  Meanwhile heat the oil.
Once oil reaches 375*F, you are ready to drop.
Toss in Seasoned flour, then dip in milk, then toss again and place in hot oil.
Cook in small batches until floating and golden, about 3 minutes.
Drain on paper towels and serve.

For a Betterthaneverians version of this recipe, use one or more of the following:
Use liquid Aminos or  Nutritional Yeast to marinate
Use a blend of Organic Coconut and Almond Flour to coat
Use a nut milk to dip
Add a blend of freshly fine chopped dill, parsley and chives in place of ranch seasoning mix.

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. 

Potatoes and Turnips Lyonnaise

This recipe goes well with just about any protein, and with the help of a mandolin is a stress free and delicious affair.  With the aid of some simple and earthy ingredients, this recipe may be for a weeknight meal, or elevated to a more formal affair, just from the plating alone.  A friend of the family had a surplus of turnips, which she shared with us and this is one of the many I developed as a result. Belonging to the Family Cruciferae, including cauliflower, broccoli, collards and kale, also Brussels Sprouts, turnips are rich in calcium, magnesium and potassium.  They also provide a substantial amount of our daily allowances of vitamins A, C and K.  They blend in well with potatoes, and with thinly sliced onions in tow, this recipe is a wonderful collection of bulbous goodness!
Recipe:
3 turnips, peeled, thinly sliced, about 3 cups
2 potatoes, such as Russet, peeled,  thinly sliced, about 2 cups
1 medium onion, thinly sliced
2 tbsp. butter, plus 1 tbsp. olive oil
2 cloves garlic, pressed or finely minced
Toss sliced veggies together as evenly as possible in a large bowl.
Preheat oven to 375 degrees.
In a large oven safe saute pan over medium high heat, melt butter and olive oil together.
Once butter is melted and hot, carefully add veggies and garlic.
Shake pan constantly as veggies cook and SPST.
Cook for several more minutes , shaking pan and tossing careful not to break up veggies too much.
Place tight fitting lid over pan, and cook for about 5 more minutes.
Remove lid and transfer to oven, baking until browning is evident on top, about 15 minutes.
Serves 6 to 8.  Let stand for several minutes before cutting or plating.
I served this recipe with simple Salt and Pepper Bone In Chops.

Denese's Eggplant Lasagna, Gluten Free!!!

This recipe was a complete joy to create and quite easy to execute.  There is no pasta in this lasagna, nor is there any ricotta or cottage cheese for the filling.  Rather, I pureed some steamed cauliflower and flavored it with some Parmesan cheese, fresh basil, garlic and olive oil to shave off a gaggle of calories and fat, without compromising the flavor.  The end result is a wonderful, creamy, delicious and more nutritious vegetarian meal, loaded with Vitamins B6 and C, plus Calcium, Magnesium and Iron.  My 6 year old Bronwyn LOVED it!!  The rest of the family received the dish well including my sisters Hollie and Gayle. No one  missed the cheese filling and that to me speaks volumes for a meatless and less cheese version of anything.   I will definitely be making this recipe again soon for an upcoming family affair!
Recipe:
About 1 1/2 lbs. eggplant, cut into 1/4 inch slices crosswise
16 oz. of your favorite spaghetti sauce, homemade or store bought
1 lb. cauliflower, steamed
2 tbsp. milk
2 eggs, slightly beaten
16 fresh basil leaves, 8 whole and  8 torn
1 clove garlic, pressed or finely minced
1 c. freshly grated Parmesan cheese, divided, plus more for garnish
8 oz. whole mozzarella, sliced
olive oil for drizzling
SPST
Preheat  oven to 400 degrees.  Brush eggplant slices on both sides with olive oil and roast for 15 minutes. Reduce heat to 375*F after removing eggplant.
Meanwhile steam cauliflower and drain.
Place in large bowl and add milk, 1/2 c. Parmesan cheese, 8 torn basil leaves and garlic.  Drizzle in a little olive oil and add cheese.  Temper the eggs and fold in.  SPST
In a square baking dish, ladle about 8 oz. of sauce into bottom of dish and spread it evenly.
Place half the eggplant in atop sauce.
Sprinkle about 2 tbsp. grated Parmesan atop eggplant and half of the mozzarella slices
Add cauliflower filling and spread gingerly over eggplant.
Add remaining sauce.
Repeat eggplant layer and remaining cheeses. .
Add remaining whole basil.
Cover tightly with foil and bake until bubbly and the filling is set, about 25-30 minutes.
Let stand for about 20 minutes before cutting.  Garnish with Parmesan if desired.
Serves 4-6.