Phew! It’s been a while and I have loads of recipes to share with you. And a lot to keep to myself (read: “Coxy’s Kitchen Disasters.”)
I hope ALL my loyal readers (Dad?) enjoyed your holidays and are set for the new year. Or, are at least recovering from overdoing it in every way.
We’ve had a wild month and if it was hectic, we brought it on ourselves. We had a Christmas party over here that was loads of fun. Unfortunately, there are no pix as our hands were literally full the whole time. Luckily Bea had just started walking so every so often I’d see the crowds part and a little 2 footer stagger on through like a tiny drunk looking for her Mama (her nickname for George.)
The party presented me the opportunity to live a lifelong dream of making decorated/frosted sugar cookies for Christmas. Until around 12:45AM the night before the party, as I stood up squeezing Royal Icing onto each of the three dozen cookies when I started hating the cookies. Those cookies were privy to lots of F bombs.
Anyway, I’m a little bummed we didn’t get any pictures as we saw a lot of friends we haven’t seen lately – some in over a year. We sure did appreciate them coming by to see us!
Around the middle of the month, Patsy arrived and we couldn’t have been more thrilled! Having Nana here as another set of ears to listen to the 3 year old soap operas going on between a green alligator finger puppet (named “Toy Store”) and his sister, a golden lab Calico Critter named “Bella” was a HUGE relief for another set of ears. (Mine.)
Maddie finally understood the tree decorating. I still don’t really understand it but I’m glad she does.
And Bea helped too.
Between our party and Christmas, we were invited to a 3 year old “Under the Sea” birthday party. Stay tuned – that will be a separate posting for those of you interested. Amazing work by a talented & extremely pregnant Swedish woman.
Enough about family reminiscing – let me insert this yummy Carmelized Mushroom recipe for you before you’ve fallen asleep for the night!
G doesn’t “do” fungus but Maddie & I do. Since he was working late every night, we threw all mushroom caution to the wind!
This recipe marks my first attempt to use egg replacer. I picked it up at The CO-OP in Santa Monica. It comes in a groovy, totally Brady Bunch looking box.
You can probably get egg replacer at any health food store or maybe even Whole Foods? The kind I got comes in powder form.
Ok. Let’s make the biscuits first!
Here’s what you need for those:
2.5 c all purpose flour
1 TBSP baking powder
1/4 tsp baking soda
1 tsp salt
2 tsp sugar
1/2 – 1 tsp coarsely ground black pepper
1/4 c chopped fresh chives
3/4 c unsalted butter, cold & cubed
1 large egg (I used egg replacer!)
3/4 c buttermilk, cold
1. In a medium bowl, whisk together flour, baking powder, black papper & chives.
I spent so much time buying, chopping and photographing my chives…
that I forgot to add them until the end. It worked out fine though.
2. Add butter to dry ingredients. Just look at it!
3. Use your fingers or a pastry cutter to incorporate the butter into the flour mixture.
4. In a small bowl, whisk together the egg replacer & buttermilk.
5. Make a small well in the center of the fat and flour mixture.
6. Add the buttermilk mixture.
Use a fork to combine the wet & dry ingredients.
7. Be sure to moisten all the flour bits with the liquid. Your dough will be “shaggy.” No problem!
8. Dump the dough out onto a lightly floured surface & kneed together until well combined. Use a rolling pin or your hands to make your dough about 1.5 inches thick.
9. Use a round 1.5 inch biscuit cutter to cut the biscuits. I didn’t because I didn’t have one. But I did use a flower cookie cutter. Because I did have one. Doesn’t my biscuit look cute?
Place biscuits on a cookie sheet, wrap with plastic & refrigerate until ready to bake.
Here’s what you need for the mushroom mixture:
MUSHROOM MIXTURE INGREDIENTS:
2 TBSP olive oil
1 TBSP unsalted butter
1 pound small cremini mushrooms, cleaned and cut into bite size chunks
1 medium purple onion, diced
2 cloves garlic, minced
1.5 teaspoon dried thyme
2 medium carrots, sliced thin
2 cups diced sweet potatoes (small!)
1.5 cups frozen peas
1/3 cup all-purpose flour
2 1/2 cups vegetable or mushroom broth (Mushroom broth? They really have that?)
salt and pepper to taste
2 tsp Worchestershire sauce
dash of balsamic vinegar (optional)
1. If you plan to make the whole kit n caboodle, then set the oven to 375 right now!
2. Melt butter into olive oil in a large saucepan over medium heat.
Add mushrooms in a single layer in the pan and allow to cook, without disturbing, for about 4 minutes. Add a hearty pinch of salt & black pepper. Toss the mushrooms every once in a while until softened and golden brown.
You’re probably looking at this picture and thinking to yourself, “That doesn’t look like a single layer of mushrooms to me.” I need to use a bigger saucepan next time. So sue me!
Remove mushrooms from pan.
3. Add more olive oil and sautee onions about 4-5 minutes, until soft & translucent.
4. Add garlic & cook for another minute.
5. Add carrots & sweet potatoes and sauté for 5-7 minutes. I actually did 10-12 minutes because I worried I hadn’t chopped them small enough.
6. Add thyme. Return mushrooms to the pan. Turn heat to low and add flour. Toss. Slowly add broth, stirring constantly until thickened. Add peas.
7. Add salt & pepper to taste. Stir in Worchestershire sauce and balsamic vinegar.
Pour mushroom mixture into an 8×8 inch pan. Or whatever you have that comes close. I think I used an 8×11 glass casserole baking dish. Place the biscuits on top of the mushroom mixture.
8. Bake for 20-35 minutes until biscuits are golden brown.
These will keep in the fridge for up to 4 days and they get better!
From Joy the Baker.
- BISCUIT INGREDIENTS
- 2.5 c all purpose flour
- 1 TBSP baking powder
- ¼ tsp baking soda
- 1 tsp salt
- 2 tsp sugar
- ½ – 1 tsp coarsely ground black pepper
- ¼ c chopped fresh chives
- ¾ c unsalted butter, cold & cubed
- 1 large egg (I used egg replacer!)
- ¾ c buttermilk, cold
- MUSHROOM MIXTURE INGREDIENTS:
- 2 TBSP olive oil
- 1 TBSP unsalted butter
- 1 pound small cremini mushrooms, cleaned and cut into bite size chunks
- 1 medium purple onion, diced
- 2 cloves garlic, minced
- 1.5 teaspoon dried thyme
- 2 medium carrots, sliced thin
- 2 cups diced sweet potatoes (small!)
- 1.5 cups frozen peas
- ⅓ cup all-purpose flour
- 2½ cups vegetable or mushroom broth (Mushroom broth? They really have that?)
- salt and pepper to taste
- 2 tsp Worchestershire sauce
- dash of balsamic vinegar (optional)
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives.
- Add butter to the dry ingredients. Use your fingers to quickly incorporate the fat into the flour. Break up the butter with your fingers until some of the fat is the size of oat flakes and some of the fat is the size of small pebbles.
- In a small bowl, whisk together egg and buttermilk.
- Make a small well in the center of the fat and flour mixture. Add the buttermilk mixture. Using a fork, combine the wet and dry ingredients. Try to moisten all of the flour bits with
- the liquid. Dump the shaggy biscuit dough onto a lightly floured work surface. Knead together until dough forms a disk about 1½ inches thick.
- Use a round, 1½-inch biscuit cutter to cut biscuits. Gather the dough scraps, knead for a few turns, and cut out more biscuits until no dough remains. Place biscuits on a small cookie sheet and place in the fridge until ready to bake.
- Place a rack in the center of the oven and preheat oven to 375 degrees F.
- MUSHROOM FILLING:
- In a large saucepan over medium heat, melt butter into olive oil. Add mushrooms in a single layer in the pan and allow to cook, without disturbing, for about 4 minutes. Add a hearty pinch of salt and black pepper. Toss mushrooms every once in a while until softened and golden brown. Remove mushrooms from the pan.
- Add a touch more olive oil and sautee onions until softened and transluscent. Add garlic and toss for one minute. Add carrots and sweet potatoes and saute for 5 to 7 minutes, softened the potatoes slightly. Add thyme. Return the mushrooms to the pan. Turn heat to low and add flour. Toss together. Slowly add the broth, stirring constantly until thickened.
- Add peas.
- Add salt and pepper to taste. Stir in Worchestershire sauce and balsamic vinegar.
- Pour mushroom mixture into 8×8-inch pan. Remove mushrooms from the refrigerator and place 9 biscuits over the filling. Bake for 20-23 minutes, until biscuits are golden brown and cooked through.
- Remove from oven and allow to cool slightly before serving. Mushrooms and dumplings will last for up to 4 days, well wrapped, in the refrigerator.
Please excuse the funkiness of the printable but that’s the only way to insert two recipes on one posting according to my technological prowess.
I was going to go into more about the neighbor who “adopted our cat” and renamed him “Maxwell” despite him sleeping here every night but I think we’re all tired so I’ll sign out here.
Tomorrow check back for the Christmas pix and, more important, the recipe for the EASIEST NO-KNEAD (no need to knead?) rustic bread you’ve ever (or never) made in your life!! If you’ve never made bread before, you only need FOUR ingredients, all of which can be purchased at Ralph’s. So definitely check back tomorrow for that posting! And then call Maddie & ask if she can take a nap tomorrow so I can actually write it. Thank you!