A Vegetable Duo-Garlicky Fried Mushrooms and Spinach with Raisins and Pine Nuts-Weekend Herb Blogging #321

Two delicious vegetables, mushrooms and spinach, make their appearance in a duo of easy and healthy

Tapas dishes. The garlicky fried mushrooms are a mixture of the common white, or supermarket  mushroom, and baby bella, the diminutive of the portabella mushroom . Serrano ham and garlic add a jolt of flavor to the mushrooms. The quickly cooked fresh spinach is topped with toasted pine nuts and raisins for extra crunch with a chewy sweetness.

While the white mushroom is the more common variety and is readily available fresh in the grocery store, it is actually a younger cousin of the crimini mushroom,  a little older,  brown in color with a slightly fuller flavor due to its age. Mushrooms, as well as spinach are regarded highly in world's healthiest food category. Both are high in antioxidants and vitamins. When buying either mushrooms or spinach, choose the freshest available. A good tip is to check with the produce manager in your grocery store to find out what day the vegetables come into the store.

Garlicky Fried Mushrooms
Serve with crusty bread to sop up the juices or atop grilled bread for an appetizer.

4 tablespoons olive oil
1 pound white or brown mushrooms or a mixture, washed, if desired or wipe clean, stems trimmed and halved if large
2 tablespoons minced garlic
1/4 cup diced Serrano ham, or ham of choice
1/4 cup dry white wine
1/4 cup chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
Grilled or toasted bread

In a large saucepan, heat olive oil over high heat. Add mushrooms in a layer stem sides down and cook until golden, about 3 minutes. Turn over and cook an additional 2 minutes longer, or until golden.

Add the garlic and the ham, reduce the heat to medium and cook one minute. Add the wine and cook until it has evaporated, about 2 minutes. Add the parsley, stir  and season with salt and pepper.

Serve at once with the bread on the side or spooned atop grilled bread. Serves 4 as a main and 8 as part of a small plate meal.

Spinach with Raisins and Pine Nuts

1/4 cup raisins, plumped in hot water for about 30 minutes
1/4 cup toasted pine nuts
3 tablespoons olive oil
2 pounds spinach, tough stems removed, rinsed and drained
Salt and freshly ground pepper

In a large saucepan, heat olive oil over medium heat. Add the spinach and cook, turning and stirring constantly with tongs, until just wilted, 3-5 minutes.  Drain the raisins and add to the pan along with toasted pine nuts. Season with salt and pepper. Transfer to a serving dish, garnish and serve warm. Serves 4 as a main or 6 as part of a small plate meal.

Both recipes adapted from Joyce Goldstein's Tapas. This is my entry to WHB #321 of which I am the host of for the week of February 13-19th. Roundup for this event will be posted here on Monday, the 20th.  

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Weekend Herb Blogging #321

Imagine a blog event lasting over six years and still going strong! I'm happy as always to host this popular event created by by Kalyn of Kalyn's Kitchen and is now being managed by Haalo of Cook (almost) Anything at Least Once. 

The rules are very simple, but for those of you who are new to WHB, the goal is to inform your readers about using the many plants and herbs that we may have seen, but have not used in cooking.  Posts must be written specifically for WHB and cannot be cross-posted to another event, however, photos from the posts can be submitted to DMBLGIT.

Looking forward to your entries! Email your entries to me at  lynnylu AT gmail Dotcom no later than 3pm Sunday Utah time, February 19th with WHB in the subject line.

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Tuscan Coffeecake-Secret Recipe Club

The Secret Recipe Club is a group of bloggers and foodies who enjoy preparing recipes from other members blogs. Each member is assigned another member's blog to prepare and post a dish on the selected reveal day for that particular group. It is a secret, hence the moniker. As always, I have a difficult time choosing a recipe amongst all the tantalizing photos of culinary delights. However, after perusing the yeast breads featured by Karen of Karen Cooks, I knew I had at least narrowed it down. Karen prepares many delicious dishes and like myself, she likes to bake breads. The Tuscan Coffeecake with its Italian name caught my eye immediately, so the choice was made. Originally from King Arthur Flour, the cake is chocked full of dried fruit and toasted walnuts-a hearty slightly sweet bread that incorporates a starter to further enhances the flavor and quality of the baked product. Because the dough is a thick heavy one, I used my bread machine to mix and knead, adding the fruit and nuts later in the cycle. If you don't have a bread machine, I suggest using a heavy-duty mixer to knead the dough.

A few words about Karen that I learned while reading her blog-she loves photographing her family, calls her husband-the gardener and has recently set up a gardening blog-Karen Cooks and Gardens, a perfect site for one who loves to cook with fresh herbs and vegetables. Not only a bread aficionado, but also prepares many delicious Mexican and Portuguese dishes. I also made her Chile Verde, but it's in the freezer now awaiting its turn at dinner. The recipe is as it reads on Karen's blog with the exception of one or two substitutions noted in parentheses. I saw no reason to mess with a good thing-so to speak.

Recipe from King Arthur Flour and Karen Cooks

STARTER
1 cup King Arthur Unbleached All-Purpose Flour
1/2 cup cool water
1/16 teaspoon instant yeast

Mix the starter ingredients in a small (about 1-quart) bowl, and let rest overnight at room temperature.

DOUGH
all of the starter
2/3 cup water
2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/4 cup (1/2 stick) butter
1 large egg
2 tablespoons sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt

FILLING
1 cup toasted walnuts, very coarsely chopped
3/4 cup chopped dates-(I used chopped dried prune plums)
3/4 cup raisins, golden preferred

TOPPING
2 tablespoons sugar (I used Turbinado sugar)
1/2 teaspoon vanilla (I used powdered vanilla)
1 teaspoon water (2 teaspoons of water if using powdered vanilla)

Combine the dough ingredients, mixing and kneading to form a smooth, supple dough. It’ll be very slack; for this reason, I suggest kneading in a bread machine, or with a mixer, rather than by hand. Place the dough in a bowl, and let it rise about 1 hour. It may not double in bulk; that’s OK.

Gently deflate the dough, and knead the nuts and fruit into it. Shape the dough into a flat ball, and place it in a 9-inch round cake pan. Cover the pan with a proof cover or lightly greased plastic wrap, and allow the loaf to rise for 30 minutes, or till it barely crests over the top of the pan.

Combine the sugar, vanilla and water, and drizzle this mixture over the top of the risen coffeecake. Bake it in a preheated 350°F oven for 35 minutes, or until it’s golden brown and the internal temperature registers 190°F. Remove it from the oven, and after 5 minutes, carefully turn it out of the pan. Allow it to cool on a rack. Yield: 1 cake, about 8 to 10 servings.

Leftover coffeecake can be sliced, toasted and spread with cream cheese. Part of a Valentine's tea party, maybe?

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Salmon Gravlax on a Himalayan Salt Block

One beautiful day a few months ago, while walking around downtown Savannah, we wandered into a shop called the Salt Table. Super curious as I couldn't imagine a store just with salt to sell, but wow was I amazed at the various salt products-salt seasonings, savory and sweet, Himalayan salt blocks for cooking and serving, pottery and even a local honey. I chose one pink Himalayan salt block mainly for its beauty and as a potential serving plate for sushi, ice cream or cheese and crackers. I was told that each block is at least 200 million years old and are found exclusively in Pakistan's Himalayan Mountain Range. After arriving back home, I began a search for recipes using the block. A salmon gravlax recipe from Mark Bitterman's Salted, a Manifesto piqued my interest, but it required two salt blocks. So back to the store for another one!

The above photo shows the first two steps of the process of curing the salmon. A bed of fresh dill  is laid upon the block, then the salmon which was rubbed with a brown sugar, dry mustard, coriander seed and black pepper curing mixture. Another bed of dill is laid on top of the salmon. The bottom set of photos shows the top salt block pressed on top of the dill. The two blocks are wrapped in plastic wrap, then placed on a 1-inch deep baking pan and refrigerated for 1-3 days. Upon checking the salmon, two days was enough to cure the two fillets.

Salmon Gravlax on a Himalayan Salt Block

1/4 cup packed brown sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
1 teaspoon coriander seeds
2 Himalayan salt blocks, same size each
1 piece commercially frozen salmon fillets to fit salt block, thawed
1 bunch fresh dill, reserve some for garnish

Creme fraiche, toast points, or crackers to serve. Sprigs of dill for garnish

Combine brown sugar, black pepper, dry mustard and coriander seeds. Rub it on the fleshy side of the salmon. Using photos above as a guide, lay a bed of fresh dill on one salt block. Lay salmon over the dill. Top with another bed of fresh dill. Place second salt block over the assembled salmon. Wrap the salmon salt block "sandwich" with plastic wrap and place on a rimmed baking sheet. The salmon will exude some juices while it is curing. Refrigerate for 1-3 days depending on the thickness of the salmon fillets. Mine took 2 days. The salmon should lose its raw look, feel resilient to the touch and be somewhat opaque.

When salmon has cured, rinse fillets in water and pat dry. Thinly slice and serve with crackers, creme fraiche or toast points. Garnish with dill. Salmon will last several days refrigerated.

Two Salt Blocks with Carry Bags

Helpful links and Sources
At the Meadow
Salt News
The Salt Table

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White Loaves-Tuesdays with Dorie/Baking with Julia

"How can a nation be great if its bread tastes like Kleenex?"
--Julia Child

Another round of baking-this time the Tuesdays with Dorie baking group will be using Baking with Julia by Dorie Greenspan.  If you aren't familiar with the book, it's a collection of recipes based  the PBS series  hosted by the unforgettable Julia Child. The group tops 300 members and will be baking bi-monthly instead of weekly as was the case in the TWD baking group.

White Loaves, the inaugural recipe was chosen by Laurie and Jules. Group rules state only the hosts feature the recipe so you will find it on Jules site or on page 81 of Baking with Julia. This bread recipe is a basic bread you will love to serve with soups, for sandwiches or toast. One loaf went in the freezer for later in the week. It's relatively easy white bread recipe with added butter for a tender white crumb and familiarizes one with using yeast. It can be made completely by hand or with a heavy duty mixer using the kneading tool. If using the mixer, take care as mine danced all over the counter during the 10 minute kneading cycle. In other words, stay close! 

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Plums-Yum!-iPhone Mania

Don't get me wrong, I totally love my Canon 5d Mark 11 and I use it all the time, but each time I photograph an image with it, I also use my iPhone and the many photographic apps that I have to shoot some fun photos. Having bought some wooden letters and numbers stamps over the holidays, I thought it would be cool to photograph these plums with some stamped text. This image was shot with the Hipstamatic 231 app using the Matty ALN lens and DreamCanvas film. I converted with Topaz BW Effects.

I'm sharing this with Black and White Wednesday a weekly culinary photo event, created and hosted by Susan of The Well-Seasoned Cook.

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Torta Caprese-Flourless Chocolate Cake with Hazelnuts

It's been a long time since I have been as enamored with any cookbook as I have with Loukie Werle's Italian Country Cooking-The Secrets of Cucina Povera. I bought it in the bargain book section several years back and it's my favorite go to book for easy unpretentious Italian cooking.  Just the words, "cucina povera" strikes a chord in my heart as I grew up eating not poverty food as in the literal translation, but foods that were seasonal and simply prepared. As in the rural cities in Italy, true country food is more often found in homes or local neighborhood restaurants than in more upmarket restaurants. However, that being said, I have dined at some very good restaurants that specialize in preparing seasonal dishes with locally grown  organic produce, fresh cheeses and locally raised meats and poultry. But I digress-

The cookbook is becoming tattered and I've made numerous notations alongside recipes where I have substituted one ingredient for another, but the dishes have remained true to the original ones. My favorite savory recipe is the Spaghetti all Carbonara which I've yet to photograph and post on this blog mainly because I have prepared the dish for my family and I have had no time to set up the food styling and photography, etc.

While there are many savory recipes-pasta, rice dishes, vegetables and stews, there are only a few "sweet things" as the chapter is called, but they too are simple, yet elegant. This dense chocolate hazelnut cake is the third one I've made, the other two are the Torto di riso dolce-Lemon Rice Cake and  the Cherry Walnut Cake.

Torta Caprese

Flourless Chocolate Cake with Hazelnuts

Serves 12

1 stick unsalted butter

7 ounces dark chocolate, 71% cocoa (roughly chopped)

1 cup sugar

5 large eggs separated, room temperature

1-1/4 cups finely ground hazelnuts or almonds, or a mixture

1/4 teaspoon salt

Preheat oven to 350°F. Line an 8-inch springform cake pan with parchment. Butter the paper and the sides of the pan. Place on parchment lined baking sheet.

Combine the butter, chocolate and sugar in a heatproof pan and set over simmering water, taking care that the bottom of the pan doesn't touch the water. Heat until butter is melted and the chocolate is soft, about 5 minutes. Do not overheat the mixture. Remove the pan from the heat and stir until smooth. Cool to room temperature.

Add the egg yolks one at a time to the chocolate mixture beating well after each addition so each egg in incorporated into the chocolate. Stir in the hazelnuts, almonds or a mixture into the chocolate.

In a large bowl, beat egg whites and salt until stiff peaks form. Fold in the chocolate mixture, one third at a time, just until no white streaks remain. Scrape into the prepared pan. Bake 40-50 minutes until cake is firm in the middle, with a fudgy top. Cool on a rack. Remove the sides of the pan, then gently slide cake off pan onto serving plate. 

A little serendipity!
iPhone photos of Flourless Chocolate Cake with Hazelnuts

Mise en Place-Flourless Chocolate Cake with Hazelnuts

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