It’s a Puffball!

For several days something that appeared to be a mushroom sprang up in the yard and got bigger and bigger and bigger until it was larger than my head.  Thinking to trash it before it took over, I pulled it off the ground and was blown away by how much it weighed.  When I started looking at it, trying to recall my limited mushroom knowledge, the first thing I noticed was it didn’t have any gills.  

Curious now, I took it inside and cut it in half to find that it was dense from top to bottom.  Now, really puzzled, I posted this photo on Facebook and asked for someone to identify it.  Immediately, several Maine folks informed me it was a puffball mushroom that was deliciously edible.

I wasted no time experimenting, first sautéing it in butter to get a feel for the taste.  It was quite mild with a very nice flavor.   Since then it has been used in scrambled eggs and spaghetti sauce and added to stir fried veggies, all of which worked beautifully.

So far so good with no ill effects which led me to think about a soup.  Now, that was a real winner.  The hubby went so far as to say it was the best mushroom soup he’d ever had and that’s something since he loves the one we learned on one of our Foodie Adventures with Michael Salmon.

Quite honestly, to make the soup I just started throwing ingredients…celery, a couple of small potatoes and baby carrots…in the pot and simmered them in chicken stock.  For seasoning, I used a garlic/herb mix, onion powder, dried fire roasted tomatoes, salt and pepper.  When the veggies were tender, I added about 5 cups of puffball, broken into small pieces, and let it cook for a few minutes longer.  While the cooking continued, I used an immersion blender to puree the mix.  At the last minute a cup or so of milk was added.  

Now, for the taste test….scrumptious!  It was just the right thickness with flavor that made taste buds sing.  I don’t know whether or not I’ll ever be lucky enough to have another puffball volunteer in the yard, but my fingers are crossed because I have ideas for a few more things to try.  If you’ve had experience with this unusual mushroom, do share.

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Just the Two of Us

For the first time in several weeks, it’s just the hubby and me at home.  That means some relaxed moments on the porch enjoying the sunset over Rockport Harbor.  The days are getting shorter now, and the colors are deepening as summer begins to wane.

When it’s just the two of us, life is pretty simple.  Breakfast is a bowl of cereal or a smoothie or this time of year a blueberry muffin to go with coffee.  Lunch is whatever, maybe a sandwich, maybe hummus with crackers and cheese.  Nothing fancy for sure.

When it comes to dinner, it’s still simple, but a bit more effort goes into making it more than a stand up meal.  Always, there are flowers gathered from the garden or from the side of the road.

Whatever dishes are used are meant to complement the runner or placemats that are on the table.  This night they were from Dollar Tree which is a great place for picking up new pieces inexpensively.  No tears are shed when a plate gets broken!

It was a piece of cake to finish this table by adding accessories that repeated the colors in both the plates and the cloth.

As silly as my kids think it is, I always use cloth napkins.  Maybe it’s my contribution to saving trees and reducing what goes to the landfill!  Besides, it’s so easy to tuck them into a napkin ring which makes their presentation a bit more special.

So, that’s the table.  Now, what about dinner?  More often than not, we have seafood which is local and fresh. 

One of our favorites is scallops, likely to have been brought in from the sea that day.  They are at their best when seared quickly on each side to preserve their sweet goodness.  This night they were served over corn risotto with a simple green salad on the side.  It doesn’t get better than that!

So, there you have it, just the two of us enjoying a relaxed night at home with a few touches that make it seem a little special.

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Olive Oil Cans & A Corkscrew

Ordinarily whatever happens to be on the dining room table inspires a dinner, but this time around the reverse was true.  I really wanted to make lobster risotto for our gourmet group which made me think an Italian theme would be a nice accompaniment. After looking around to see what would work to make that happen, these old olive oil cans  and an antique corkscrew from a Florence flea market got the table started.

From there creating a look with an Italian flair got pretty easy.  Of course, I couldn’t resist adding a few bottles of flowers from the garden.    All were on a beautiful handwoven textile made with threads as fine as a strand of hair.

There was no question about what dishes to use.  The colors in the centerpiece made these harlequin patterned ones the perfect choice.   These are among my oldest, and I never tire of using them as they lend themselves to such a variety of accessories.  Here the plate is on a copper toned charger which added a touch of texture.

Also from Italy, Cortona I believe, are my favorite napkin rings cast to depict a variety of herbs.

Because I’m not a real rule follower, I like mixing and matching.  This time I chose to do that with flatware.

My rule for setting a table is to keep it as simple as possible for the comfort of guests so I avoid using more pieces than are required for the meal.  Here only a bowl for the risotto and a salad plate were necessary.

Keeping it simple doesn’t mean sacrificing warmth or interest which together welcome guests to your table.

A word about the lobster risotto or any risotto for that matter.  Many people steer away from risotto thinking it has to be made  just before serving.  Not so!  You can make it ahead of time saving enough liquid to add at the last minute.  Then all you have to do is heat until all the liquid is gone, dish it up and serve.  That takes all the stress away.

i so appreciate your visit and the comments you leave behind

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Tablescape Thursday

Mixing It Up

Until recently I never thought of using these vases on the table, but once they landed there they’ve inspired several settings.  The colors lend themselves to many options and it’s so easy to refresh the flowers.This time around a table runner with some of my favorite colors is the background.

With these pieces on the table, it was easy to add others for a simple at home dinner with friends. Perfect color matches are in these dishes from Target. 

Though I often mix and match, this time I’m sticking with the coordinating salad plates and adding a napkin that introduces a variation in pattern but is true to the color way.

That’s all there is to it.  In less than 10 minutes, the table is set made easy by what was already there.  That is why I rarely leave a table top bare, and it doesn’t bother me at all if the same pieces are used multiple times. It’s fun to see how many different looks can be created from the same elements.

This dinner was preceded by a busy day, and that’s when a slow cooker comes in real handy.  Not only does it provide the freedom needed to do other things, it fills the house with tantalizing aroma.  For sure that was the case with these Asian Style Short Ribs that you just might want to try.

Asian Style Short Ribs

6 lbs. short ribs

salt and ground pepper

3/4 t. 5 spice powder

1/4 c. each hoisin sauce and ketchup

2 T. rice vinegar

2 T. soy sauce

1 T. fish sauce

1 T. honey

1 small yellow onion, finely chopped

1 T. minced fresh ginger

5 cloves mince garlic

Season the ribs with salt, pepper and 5 spice powder.  Brown on all sides in a multipurpose cooker or broil until nicely browned.

Mix together remaining ingredients and place all in the cooker being sure to coat the ribs well with the hoisin mix.  Cover and cook on the low setting for about 6 hours or until the meat is very tender.  If the ribs are boneless, cooking time will be less.

For serving, place the ribs in a bowl or on a plate and moisten with some of the cooking liquid.  Garnish with Italian parsley or cilantro and chopped roasted peanuts or cashews.

Serves 6

I can assure you there will be no leftovers!

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A Crowd Pleaser

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Whether you are expecting a crowd to watch the Super Bowl or enjoying it with family or a friend or two, a yummy Mexican cheesecake is an appetizer that’s sure to please everyone. If you don’t have all the ingredients on hand, there’s still time to make a quick trip to the grocery.  Here’s what you’ll need.

Mexican Cheesecake

1 c. crushed tortilla chips

3 T. butter, melted

2 8 oz. packages cream cheese, softened

1 package taco seasoning mix

2 eggs

2 c. shredded Mexican cheeses

1/2 c. thick and chunky salsa

1 c. sour cream

green onions, ripe olives, tomatoes chopped

Stir together crushed tortilla chips and melted butter.  Press onto bottom of 9″ springform pan.  Bake at 325 for about 10 minutes.  Cool slightly.

Beat cream cheese and taco seasoning at medium speed until well mixed.  Add eggs and continue beating until smooth.  Stir in shredded cheese and salsa.  Spoon mixture over cooled crust, spreading to smooth.

Bake at 325 for 30-35 minutes until edges are set.  The middle may be a bit soft.  Top with sour cream and cool completely.  Cover and refrigerate.

OLYMPUS DIGITAL CAMERAI like to make the cheesecake a day ahead and leave it in the refrigerator until time to serve.  Just before serving, all you have to do is remove it from the pan to an attractive platter and garnish with  green onions, olives and tomatoes.  Serve with tortilla chips, sit back and wait for the raves.

I’m on my way to the grocery right now.  See you there!

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Foodie Friday

A Piece of Cake

I don’t know what it is about holidays this time of year and coconut cake, but the two just seem to go together.  Over the years, I’ve tried a number of recipes, some better than others but none a total reject.

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My very favorite is a recipe that was in Southern Living some years ago.  It combines several of my favorite things: coconut, lemon and cream cheese.  The cake is not difficult to make, especially if you use a yellow or white cake mix.  If you are really daring, chocolate works, too.  I’ve tried all of these, but I like best making the cake from scratch.

Between the layers is lemon curd.  Again, you can use a purchased curd, but it is so simple to make and the taste of fresh lemon is so appealing that it’s a shame not to use the real thing.   Here’s all there is to it:

1 c. sugar

1/4 c. cornstarch

1 c. boiling water

1/3 c. lemon juice

4 egg yolks, lightly beaten

2 t. lemon zest

1/3 c. lemon juice

2 T. butter

Combine sugar and cornstarch in a medium saucepan; whisk in boiling water.  Cook over medium heat, whisking constantly, until sugar and cornstarch are dissolved. Whisk about 1/4 of hot mixture into egg yolks; add to remaining hot mixture, whisking constantly. Add zest and juice.  Cook, whisking constantly, until mixture is thickened.  Whisk in butter and let cool, stirring from time to time.

The entire process takes 20-25 minutes and you can do it while the cake is baking.

When the cake layers (I make 3) have cooled, spread the lemon curd between the layers and frost with a cream cheese frosting that is 8 ounces of cream cheese, 1 t. vanilla and a box of powdered sugar mixed together.  Sprinkle generously with coconut and garnish with lemon slices, a pretty green leaf or sprigs of rosemary.

More often than not, there is no cake left at our house, but when there is I wrap it in plastic wrap and aluminum foil and freeze it.  That makes for a pretty nice dessert next time company comes for dinner.

i so appreciate your visit and the comments you leave behind

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In the Kitchen

pb032656After a full day of seeing the sights and tasting food, wine and cheese, we return “home” to don our aprons and head to the kitchen to prepare the evening’s meal under the watchful eye of Chef Michael. 

OLYMPUS DIGITAL CAMERAThere’s no mystery about what we are going to fix as in our welcoming folder the menus and recipes for the week are included.  Can you tell that each dinner is a whole lot of food?

img_8110-1Funny how cooking is much more fun with a group, and it took all of us to prepare the evening’s vittles.

We laugh and joke as we mix, stir, slice and dice

 

pb032650and discover that for some things it takes two!

Everyone has a job,

img_8198 some more tedious than others. I have to confess to being nothing more than a cheerleader when it came to making this dessert!

Everywhere in the kitchen is evidence of our effort,

img_8232-1and when all is said and done we turn out some pretty good eats!  Since I have mentioned cannoli more than once in recent posts, you might guess it was my very favorite dessert, one that will be made at home though I might cheat and use purchased shells as making them from scratch requires quite an effort. 

Now that your appetite is whetted, here is a recipe from the kitchen for you to try.  

Sicilian Caponata

2 medium eggplants

3 T. extra virgin olive oil

1 large red onion, thinly sliced

3 cloves garlic, minced

3 celery stalks, peeled and diced

1/2 c. green olives, pitted and halved

1/4 c. capers

1/4 c. sundried tomatoes, chopped

1/3 c. red wine vinegar

2 T. sugar

1 c. tomato sauce

1/4 c. basil, chopped

kosher salt and black pepper

Cut the eggplants into 1/2″ cubes and place them in a bowl.  Toss with 3 T. of salt and let them sit at room temperature for about 30 minutes.  Rinse the eggplant in cold water and drain well.  Squeeze to release excess water, then place on paper towels to dry thoroughly.

Heat olive oil in a large sauce pan over medium high heat.  Fry the eggplant until it’s well browned.  Remove from the pan and drain on paper towels.  Return the pan to medium heat and add the sliced onion.  Cook for 2 minutes.  Add the garlic and cook for 30 more seconds.  Add celery and continue cooking for 2 minutes, stirring well.  Last, add the capers and sundried tomatoes and and cook for 30 seconds.

Add the vinegar, sugar and tomato sauce and cook for about 5 minutes or until the mixture is cooked down.  Remove from the heat and stir in the basil.  Season to taste.

The caponata may be used in a variety of ways such as a sauce for fish or pasta or as a spread for crostini.

So, there you have the experience of a Foodie Adventure.  If going to interesting places, staying in a wonderful villa and having opportunity for  hands on cooking appeals to you, you just might want to join in the fun.

i so appreciate your visit and the comments you leave behind