Foraging: Morel Mushroom Flatbread

 Old Macdonald had a farm, we learned from way back and if he made flatbread, this would be it.  This flatbread's components are staples and part of everyday farmlife.  We have the grains or bread of course, then we have the meaty, earthy and nutty flavor profile of the morels, then we have our dairy cows with the butter, a little duck fat and a bit of garlic sauteed with the mushrooms, then removed to provide the perfect kiss of goodness. 
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 :)

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 :)

Cooking up Disaster

The bread aisle at the Altavista Walmart

 These photos were taken at the Walmart, on one of my many trips, in my hometown. They are a startling reminder of what's going on in our country, our states, our towns.  In all the melee, please remember to be courteous of others and considerate of quantity limits set by the stores to ensure that more shoppers have an opportunity to pick up the items they need for their families too.   A sweeping 'hoarderesque' effect has taken hold during this Pandemic, on our people, somewhat forcing others to follow suit or miss out.
Do not forget, we are only  as strong  as our weakest teammates.  Yes, we would like to acquire the goods offered at the stores. True, we don't want to run out. Yes, some states and cities are under quarantine and had to hurriedly find staples before the lockdown.  It is good to be proactive during this time, but the unfortunate part of this scenario is that we are not yet even under quarantine or facing the tribulations of some cities.
 Some of the town's residents have embraced an attitude of 'no one matters, except my family'  and that is most unfortunate. It seems as if they have lost regard for fellow mankind in an effort of self preservation. 
Please be considerate of others during this time.  Lastly, treat others as you would have them treat you and use this as your guide to humanity and gauging your moral compass.  Together, we're better! Just make sure you are limiting your group numbers and practicing social distancing, so we can do our part to help thwart the enemy and force it into dormancy.

Frozen Foods aisle (Pizza) at Walmart, Altavista VA

Cold Cuts/Sandwich meats aisle at Walmart, Altavista VA

Cleaning products w/Bleach and Detergents aisle, Walmart, Altavista, VA

See & Slay: Deep Dish Pepperoni Pizza Puffs

Ingredients:

PEPPERONI, TURKEY OR REGULAR

1 lb. pizza dough, divided, I bought pre-made from deli

Sauce, homemade or store bought

A pair of muffin tins

Olive oil for drizzling

SPST (Salt and Pepper to Suit Taste)

425*F Oven.

Stretch one half of dough across olive oil drizzled muffin tin. Add sauce into each cup and sprinkle cheese.

Spread pepperoni across layer of cheese.

 Add more cheese.

Cover with second half of dough, drizzle with olive oil.

Cover with second tin and place on cookie sheet to bake.

Bake until golden and bubbly, about 12-15 minutes.

,

Invert onto surface to cool for 2 minutes.

Cut into 6 pieces.  Serve with extra sauce on side or as is.

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Best,
D. Smith :)

Foraging: Morel Mushrooms

 I just wanted to post a little something to make you smile.  I found these today. I can't wait to go back tomorrow. I have my dehydrator ready. If you have some recipe ideas, please feel free to leave them in the comments section. I will be developing recipes overtime to make the most of this bounty, and share some with my loved ones.  I'll be taking the kiddoes with me as a part of their home school curriculum.  We live in an isolated area of the country, so we can do so safely.  Happy Foraging, but please be sure to TRIPLE AND QUADRUPLE check your haul to make sure it is safe.

Also, I want to wish my nephew Justin, a very Happy Birthday!!! We Love You!!!

Frico Egg Art

How about something to get your kids engaged, that's easy to do, plus fills their bellies at the same time.  Enter this quick, simple and delicious two ingredient recipe.  Frico is a style that hails from North Eastern Italy and it involves heating cheese and sometimes adding other ingredients, this time it's a sliced boiled egg, but you can also use cooked slices of potato, peppers, mushrooms etc.. Execution is a breeze and you can exercise your creative muscles to make designs using your choice of ingredients.  Save the egg salad for later!

Recipe:

Grated Sharp Cheddar Cheese or other hard cheese
Sliced boiled eggs
large nonstick saute pan
Spatula
SPST

Directions:
Over medium high heat, place about 1 oz. of cheese.
Once cheese starts to melt, reduce heat to medium and arrange eggs in a pattern.
Place another scant pinch of cheese onto center of frico.
Use a spatula to help frico keep its shape around the edges.
Remove from heat and wait about 1 minute.
Invert onto plate to show design and serve or place on buttered  or toasted bread.

I want to wish my first born daughter Genesis, a very Happy 14th Birthday Today,

Hope Your Day is Filled with Memorable Blessings!!!

Love, Mom, Bronwyn, Braelyn ( The Bees), Gram. 

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Best,
D. Smith :)

5 Cheese Ziti in Bechamel

Ever have a bunch of packages of cheese, too much to throw away, but not enough for a recipe. This is one such recipe, containing a mishmosh of lots of little portions of cheese.  When I make mac and cheese, the kids usually dive right in, sometimes choosing a creamy stove top version over the Southern style baked one.  That's fine and dandy with me, though I think they sometimes don't appreciate the love that goes into a baked one.
By creating a nice creamy bechamel, you can add all the portions of cheese, for a delicious dinner in no time and cut down on food waste. Whatever cheeses you have on hand will do, I happened to have five. (havarti, mild and sharp cheddar, parmesan and gouda. Together they made about 2 1/2 c. which worked well in the sauce. 

The sauce may be achieved by first melting 4 tbsp. butter and a couple drizzles of olive oil to a medium saucepan over medium heat.
Next sprinkle in about 1/4 c. AP flour and cook for about 1 minute, cooking out the raw flour taste.
Next, whisk in a can of evaporated milk, dissolving the flour and making a bechamel. 
To the bechamel add 1 tsp. onion powder and a dash of paprika. The sauce will thicken as it cooks, so turn the temperature settings to medium. 
Stir in about 1 cup of pasta water you reserved from cooking the pasta of choice to al dente, about 7 minutes and 1 cup of hot water, whisking together to thicken.  The pasta will finish cooking in the bechamel. 
Then, add your cheeses.   Stir until cheeses are incorporated, then fold in pasta. Reduce to medium low and cook for about 2 more minutes. 
Makes 8 to 10 servings.

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Best,
D. Smith :)