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.

Popovers, Yorkshire Pudding, Batter Bread Revisited

These are all names for the same thing depending on when and where you are. This is one of the simplest breads out there and the texture and flavor is fabulous and versatile. CATEGORY: Starches Recipe Name: batter bread Ingredients: 1 c egg 1 c milk 1 c flour 2 T oil (grapseed, extra light olive oil, bacon dripping, peanut oil-must be high temp safe) Steps: *preheat oven to 450 * put oil in metal pan and put in preheated oven for 2-5 minutes * mix flour, milk and eggs until smooth and pour into hot metal pan with grease * bake 30 minutes NOTES: This is a soft, fluffy bread that can be used for sweet or savory. It is excellent with jam or meat dripping. If you make it with whole wheat flour it tastes like french toast.

Historic Deviled Eggs

Dating back to Roman times there has been some variation of the food we call deviled eggs. Before the common advent of mayonnaise people used butter, cheese, or other dairy products for the creamy texture. The current name comes from the Victorian Era where Deviled referred to a highly spiced food. These eggs definitely fit that bill. CATEGORY: Appetizers/finger food Recipe Name: Stuffed Eggs modernly Devilled Eggs Ingredients: 1 dz eggs 1 T vinegar 1/2 t salt 1/2 t white pepper 1/2 t mustard powder 1 t dill (+ for decoration) 3 T butter Steps: * Hard boil eggs * Peel, cut in half lengthwise and put yolks in mixing bowl * mix remaining ingredients with egg yolks * pipe or spoon yolks back into whites * top with a light layer of dill NOTES: Either use a mixer or food processor for mixing the yolks. This is a different consistency than modern deviled eggs but pleases the palate all the same

Mashed Rutabaga

Consider this as a healthier option than mashed potatoes. CATEGORY: Vegetables Recipe Name: Mashed Rutabaga Ingredients: 3 medium rutabaga 3/4 c butter 1 c milk 1 t salt 1 t pepper Steps: * freeze and thaw rutabaga * peel and thinly slice rutabaga * bake at 350 for 30-45 minutes until rutabaga is translucent * mix in food processor until mostly smooth * heat milk and butter until steam appears *slowly mix salt, pepper, milk and butter into rutabaga * serve NOTES: * without freezing and thawing rutabaga is next to impossible to cut. * Using your food processor to grate the rutabaga may be preferred to slicing it. * The final product will have some stringyness to it. Though most who have tried this have liked it despite it being rutabaga * It has a sweet and rich flavor, kind of like a cross between mashed potatoes and mashed yams.

Norse Bread

CATEGORY: Starches Recipe Name: Norse Bread Ingredients: 1 T yeast 1/4 c warm water 1 T honey 2 T butter 1/4 t salt 3/4 c stoneground whole wheat flour 1/4 c rye flour 1/4 c pumpernickel flour 1 egg 1/4 c yogurt Steps: * proof yeast in water and honey * cut butter into flours and salt * mix in yeast mixture * mix in egg and yogurt * portion * raise 20 minutes * bake 400 for 20-40 minutes, until golden brown NOTES: This bread is surprisingly light and fluffy

Braised Pork in Milk with Carrots and Leeks

This is a fabulous dish that got rave reviews from everyone. CATEGORY: Meat Recipe Name: Pork braised in milk with carrots and leeks Ingredients: 1 1/2 lb pork, cubed 1/2 leek, sliced into rings 1 stock celery, sliced 4 medium carrots, chopped 2 bay leaves 1 T peppercorns 1 t salt 2 c milk Steps: * put all ingredients in pan * bake at 175 for 4+ hours NOTES: * this is really a crock pot dish. You can easily cook it for 8+ hours. I would not cook it for longer than all day or overnight.