2 February 2019

Mushroom Risotto with Peas

2c water
1/2oz dried porcinis
1 onion, chopped
10oz cremini mushrooms
2 cloves garlic
1 1/2c Arborio rice
1/2c dry white wine
1c thawed peas
50g parmesan

Steep porcinis in hot water for 5 minutes. Drain & chop shrooms, reserving water. Saute onion. Add shrooms and garlic. Stir in rice and let it toast for a few minutes. Add wine, cook til evaporated. Add water, bring to high pressure and cook 6 minutes, quick release. Simmer a bit longer if needed.Stir in peas and parmesan.

Cream of Mushroom Master Soup Recipe

Cream of Mushroom Soup

1T butter

1/2c chopped mushrooms

1 clove garlic, minced

3 1/2T flour

1/2c broth 

1/2c milk

Saute mushrooms and garlic in butter. Sprinkle flour over shrooms. Slowly add broth & milk and cook until thickened and bubbly, stirring constantly. Equal to 1 can condensed soup.

12 August 2018

Raised Waffles (Smitten Kitchen, modified)

1/2c water
5g instant yeast
2c milk
4oz butter
1tsp salt
1tsp sugar
250g flour
2 large eggs
1/4tsp soda

Mix up all but soda & eggs. Let raise overnight. Whisk in soda & eggs. Waffle. (3) 2T scoop (scant) for the regular waffler, 1/2c plus a bit for the large one. We got 8 small and 6 large. I like them both.

These are quite possibly the lightest, crispest waffles I have ever tasted. Not what I want every time I want waffles, but definitely best in class.


Egg Pasta (Mastering Pasta by Marc Vetri)

3 large eggs
300g flour
1T olive oil
1T water


Veronese Mushroom Sauce (At Elizabeth David's Table, modified)

Saute small onion in butter & oil, along with a handful of parsley and some garlic. Sprinkle a little flour over & stir in 2 pints oyster mushrooms. It was getting a bit dry, so added a couple tablespoons white wine.

21 July 2018

Mushroom-Green Veg Pizza for 2

Master Pizza Dough, 2 balls

1 pint sliced mushrooms, sauteed
1c blanched peas (or blanched broccoli florets or shaved asparagus, whatever your heart desires)
1/4tsp red pepper flakes

Fontina-Parmesan Cream (Milk Street, modified, halved)

90g cold heavy cream
2-2.5oz Fontina, grated (It frequently come in 5oz packages)
10-15g Parmesan, grated
1T fresh minced rosemary (optional, use 1tsp if dried)
1/4tsp white pepper

Whip cream to stiff peaks. Fold in cheeses and spices. Keeps in fridge 3-4 days.


Top each stretched dough disk with a quarter of the Fontina-Parmesan Cream, half the shrooms, green veg, and red pepper flakes, and bake.