Green, Gold & Purple Salad

Aurora has this wonderful salad that she makes.  I think she uses Kale, Oranges, Beets and Chèvre.  As wonderful as her salad is I do not think the people I was with would appreciate the kale.  So, I made a variation that went over superbly.

Green Gold and Purple Salad

INGREDIENTS
12 oz bag spinach
1 c cooked beets
1 c candied walnuts
1 c kumquats
5.5 oz chèvre
dressing of choice

DIRECTIONS
1)  cut beets into bite size pieces

2)  quarter kumquats( I left the skin on, you can peel them if you like)

3)  break chèvre into pea sized chunks

4)  layer all ingredients to create an even mix when serving

5)  let people dress their own salad

NOTES:
We tried tried this with both italian and ranch and it worked well.  I do not think that a Blue Cheese or Honey Mustard dressing would work well with this salad as they would compete with the flavors.

Cream of mushroom soup

When going shopping with family last week the question of cream of mushroom soup came up.  I said no canned soups as most of them have crap like MSG in them.  Many people use cream of mushroom as a base for things like green bean casseroles and chicken casseroles, just to name a few.  The reality ls that it is easy to make, much like macaroni and cheese, but most people do not know how.  So, I gave a cooking lesson on vacation (surprise, surprise).  

CREAM OF MUSHROOM SOUP

Ingredients

8 oz sliced mushrooms (preferably crimini, but white button are ok)

1/3 rasher (1/4 lb) bacon 

1/4 c flour

1 qt whole milk

1 t salt

1 t pepper

1/4 t nutmeg

OR instead of salt, pepper and nutmeg 1 T Everything or Ginny Rub from the Feast Hall

1)  Cut raw bacon into short 1/2" wide pieces (across the bacon) put in medium saucepan and start to cook over medium-low heat until it starts to render. (If you do not want to use bacon use 1/4 c butter and melt it or use olive oil.

2)  Add mushrooms and seasoning and stir together.   Keep on medium-low heat and cover, stirring occasionally.  Sweating mushrooms until they become soft and release all of their juice.

3)  Uncover pan, raise to high heat, stir and cook until mushroom juice mostly evaporated.

4)  Mix flour into mushroom until everything is evenly coated.

5)  Whisk in milk, quickly while bringing to a boil. 

6)  If you are using this for a casserole or are going to cook it further you can remove from heat now. If you are serving it as it you should simmer it for about 30 minutes to cook out the flour taste.