Wild Mushroom Forest Toast

Ingredients

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/2 medium yellow onion, halved and thinly sliced
2 teaspoons finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
8 ounces wild mushrooms (such as maitake, chanterelle, or bluefoot), stemmed and thinly sliced
1 teaspoon kosher (coarse) salt, plus more as needed
1 tablespoon dry vermouth
1/2 teaspoon freshly ground black pepper
3 tablespoons pine nuts
4 (3/4-inch thick) slices sourdough bread
extra-virgin olive oil, for the bread
kosher (coarse) salt, for the bread
1 tablespoon finely chopped fresh flat-leaf parsley

Method

  1. Make the onions and mushrooms. Heat a large skillet (frying pan) over medium-high heat. Add the butter and olive oil and once the butter melts, add the onions, rosemary, and thyme. Cook, stirring often, until the onions soften and begin to brown, 5-6 minutes.
  2. Reduce the heat to medium-low, cover the skillet, and cook, stirring occasionally, until the onions are deeply golden and begin to brown around the edges, 15-20 minutes.
  3. Stir in the mushrooms and salt and continue to cook, stirring often, until the mushrooms brown and soften, about 8 minutes.
  4. Add the vermouth and pepper, and once the vermouth is completely evaporated and there isn’t any pooling liquid in the pan, remove from the heat. Taste and season with more salt if needed.
  5. Make the toast. In a small skillet, toast the pine nuts over medium heat, shaking the pan often, until the nuts are golden brown, 3-5 minutes. Transfer to a heat-safe plate.
  6. Toast the bread.
  7. To serve, top with a generous mound of the mushroom mixture and finish with the pine nuts and parsley.

Makes 4 servings.

Source: Toast – The Cookbook


Today’s Comic

Mini Bacon and Egg Pastries with Cheddar

Ingredients

butter, for greasing
1 lb 2 oz prepared basic pie dough
all-purpose flour, for rolling
2 tbsp whole-grain mustard
12 lean bacon slices, diced, cooked, and drained well
12 small eggs
pepper
generous 1 cup grated Cheddar cheese
2 tbsp chopped fresh parsley

Method

  1. Preheat the oven to 350°F/180°C. Lightly grease a deep 12-cup muffin pan.
  2. Roll the dough out to a 1/4-inch thickness on a lightly floured counter and cut out 12 circles approximately 5 inches in diameter. Use to line the cups of the muffin pan, gently pleating the sides of the dough as you ease it into the molds. Place 1/2 teaspoon of the mustard into the base of each pastry shell and top with a little of the bacon.
  3. Break an egg into a cup, spoon the yolk into the pastry shell, then add enough of the white to fill the pastry shell about two-thirds full. Do not overfill. Season to taste with pepper and sprinkle the grated cheese evenly over the tops of the pastries.
  4. Bake for 20-25 minutes, or until the egg is set and the cheese is golden brown. Serve warm, sprinkled with chopped parsley.

Makes 12 pieces.

Source: Brunch


Today’s Comic

Grilled Cheese Sandwiches with Sage Sausage and Jack Cheese

Ingredients

2 sage/herbed sausages (about 14 ounces), either pork, turkey, or vegetarian
6 ounces shredded Jack or medium Asiago cheese
1-2 tablespoons (about 2 ounces) freshly grated aged cheese such as Parmesan, locatelli Romano, or dry Jack
2 green onions, thinly sliced
2-3 teaspoons sour cream
pinch of cumin seeds
tiny pinch of turmeric
dab of brown mustard
pinch of cayenne pepper or a few drops hot pepper sauce
8 thin slices whole-grain (such as wheatberry, sunflower seed, or sprouted wheat) bread
2-3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1-2 Moroccan-style preserved lemons, rinsed well and sliced into slivers or chopped
1-2 teaspoons finely chopped fresh flat-leaf parsley

Method

  1. Roughly dice the sausages, then brown them quickly over medium heat in a small nonstick skillet. Remove from the pan, place on paper towels, and leave to cool. Leave the pan on the stove and turn off the heat.
  2. In a medium bowl, mix together the 2 cheeses with the green onions, sour cream, cumin seeds, turmeric, mustard, and cayenne pepper. When the sausage is cool, mix it into the cheese.
  3. Pile 4 slices of the bread with the cheese-and-sausage mixture, then top with a second piece of bread. Pat down well and press lightly but firmly so that the sandwich will hold together.
  4. Reheat the pan over medium-high heat and add about half the olive oil and garlic, then push the garlic to one side and add 1 or 2 sandwiches, however many the pan will hold. Cook until lightly crisped on one side and the cheese begins to melt. Turn over and cook the second side until it is golden brown. Remove to a plate and repeat with the other sandwiches, garlic, and oil. You may either discard the lightly browned garlic or nibble on it; whichever you do, remove it from the pan before it blackens as it will give a bitter flavor to the oil if it burns.
  5. Serve the sandwiches right away, piping hot, cut into triangles, and sprinkled with the preserved lemon and chopped parsley.

Makes 4 servings.

Source: Greilled Cheese


Today’s Comic

Omelette Arnold Bennett

Ingredients

1 oz butter
4 oz cooked smoked haddock, flaked
2 tablespoons single cream
3 eggs, separated
1 tablespoon milk
salt
freshly ground black pepper
2 tablespoons grated Parmesan or Cheddar cheese
1 oz butter
2 tablespoons single cream
watercress, to garnish

Method

  1. Heat the butter in an omelette pan and add the cooked flaked haddock and cream. Cook for 2-3 minutes and leave on one side.
  2. Beat the egg yolks with the milk. Add salt and pepper.
  3. Whisk the egg whites until just holding their shape. Using a large metal spoon, fold them into the yolks with the haddock mixture and half the cheese.
  4. Reheat the omelette pan, add 1 oz butter and, when frothing, pour in the egg mixture. Cook until just setting, then slide the omelette on to a heatproof plate.
  5. Sprinkle the rest of the cheese over the surface of the omelette and then pour over the cream. Flash under a hot grill and serve at once garnished with watercress.

Makes 2 servings.

Source: Encyclopedia of Creative Cookery


Today’s Comic

Pea, Basil and Feta Fritters with Roasted Tomatoes

Ingredients

1-1/3 cups frozen peas, quickly defrosted (you can use the pan you’ll fry the fritters in)
3/4 cup plain/all-purpose flour
1 teaspoon baking powder
1 egg
2/3 cup whole milk
grated zest of 1/2 lemon
2/3 cup crumbled feta cheese
30 fresh basil leaves, torn into small shreds
2 tablespoons olive oil
sea salt and black pepper, to season
3-1/2 oz prosciutto, to serve

Roasted Tomatoes

2 cups cherry tomatoes, halved
2 tablespoons olive oil
2 tablespoons balsamic vinegar

Method

  1. Preheat the oven to 180°C (350°F).
  2. For the roast tomatoes, put the halved cherry tomatoes on a baking sheet, drizzle with the olive oil and vinegar and sprinkle with a few pinches of salt.
  3. Roast in the preheated oven for 25-35 minutes until the tomatoes are lightly caramelized. Turn the oven off.
  4. Make the fritters. Lightly defrost the peas over medium heat in a saucepan.
  5. Combine the flour, baking powder, egg, milk and lemon zest in a mixing bowl. Stir in the crumbled feta, torn basil and defrosted peas. Season well.
  6. Heat 1 tablespoon of the olive oil in the frying pan/skillet. Spoon 1-1/2 tablespoons of batter per fritter into the hot pan. Cook the fritters in batches over medium heat until you see small holes appearing on the surface.
  7. Gently flip with a spatula and cook for 2 minutes on the other side. Transfer to the still-warm oven while you make the rest.
  8. Serve the fritters with the roasted tomatoes and prosciutto.

Makes 1 serving.

Source: 100 Ways with Eggs


Today’s Comic