On the Third Day of Christmas...

So, if you read last post, you know of my growing anxiety concerning this latest project, especially the bird heavy days ahead.  However, the fear has subsided as many of my friends and fellow-foodies have come to my rescue and suggested some absolutely wonderfully creative ways to interpret the song into food.  In fact, it was my high-school friend, Christina's idea to use Hen-of-the-Woods mushrooms for the third day's recipe.  A spark of culinary genius that would have never crossed my mind.  Brilliant, really, Christina.  

So, for the third day, I give to you a trio of Hen-of-the-Woods mushrooms: a maitake pate, honey-glazed and roasted whole maitake mushroom, and a simple maitake and mixed mushroom soup. While only one can truly be considered French, these three hens are delightfully delicious and a perfect holiday party starter.

I was introduced to the Hen-of-the-Woods, or maitake mushroom at the Stockton Market this past April (and even wrote a post about it), but I wasn't quite sure how to use them.  The only way I'd ever cooked mushrooms was sauteing them in butter with onions as a pizza topping.  It wasn't until I started working at Gravity Hill that I was invited into the magical world of mushrooms.  One of the vendors at the market every Sunday was Shibumi Farm, a local couple who cultivate nearly 30 different types of mushrooms using no pesticides and only plant-based materials to grow the fungi.  Not only did they broaden my horizons to so many different types of mushrooms, but they changed the way I cook mushrooms - the miracle that is the dry saute.  

How To Dry Saute: 

+ Place a large pan over high heat.  Once the pan is hot, add the mushrooms.  Cook while stirring occasionally.  The mushrooms will begin to squeak (or scream, as the seven year old daughter of the mushroom couple put it).  Cook until the mushrooms have released their liquid, shrunk a bit, and begin to brown.  

+ Once the mushrooms are cooked, de-glaze the pan (I usually use a splash of wine), making sure to scrape all the good mushroom bits from the bottom of the pan.  

+ Then, add butter, olive oil, salt, or other seasonings and saute as normal.  

I found the recipe for the pate on the Serious Eats site.  Just a heads up, it's not vegan (but don't worry, the soup is!)  I felt that the use of cheese as the fat was necessary in order to get get the right consistency and to keep it true to a real pate.  However, there are tons of nut-based pate recipes on the web, like this one from C'est La Vegan.  The only change that I made to the Serious Eats recipe was that instead of broiling the mushrooms, I dry sauteed, de-glazed with red wine, and then finished them off with olive oil, a little butter, salt, pepper, and thyme.

The whole roasted maitake mushroom is stupidly simple and quick, but looks beautiful and impressive.  Place a fist-sized cluster of the mushrooms into a small ramekin or other oven-safe dish.  Melt 1 tbs of butter and 2 tbs of honey in the microwave.  Drizzle the honey-butter over the mushroom, making sure to coat all of the little tops.  Bake in a 350 degree oven for about 15 minutes, or until the mushroom shrinks and begins to brown.  Sprinkle with sea salt and serve warm.  And make sure you soak up the extra mushroomy honey-butter in the bottom of the ramekin, you don't want that to go to waste.

Maitake Mushroom Soup

2 cups, maitake mushrooms

4 oz package of mixed mushrooms

½ cup dry red wine

1 tbs olive oil

1 tbs butter

1 tbs rosemary leaves, finely chopped

1 tbs thyme leaves

1 tbs sage leaves, finely chopped

1 can full-fat coconut milk

salt and pepper

+ In a medium pot, dry saute the mushrooms.  Once they're cooked, de-glaze with red wine.  Add butter, oil, herbs, and a bit of salt.  Cook until the mushrooms are soft and the liquid had thickened.  

+ Add the coconut milk, stir well.  Using a stick blender, blend until smooth.  Season with salt and pepper to taste.

+ Cook until soup is heated through and desired thickness is reached.  Serve hot, garnished with thyme leaves or sprig of rosemary.

Almost-Autumn Roasted Eggplant Soup

Well, folks, I've done it again.  Not only did I get the stamp of approval from my brother, but I even impressed myself tonight.  Roasted Eggplant Soup.  I don't know where I come up with this stuff...okay, that's a lie.  I got the idea at work today since the soup of the day was a roasted eggplant soup.  But it's not like that!  See, when I came in this morning I saw the soup up on our specials chalkboard and got really excited, but then I found out it was full of cream and served with a giant glob of goat cheese on top - don't get me wrong, I love goat cheese, but body isn't as big of a fan as I'd like it to be.  However, after hearing my coworkers and customers rave about the soup all day, I decided that I needed to give it a taste.  I poured a tiny sample cup with a pinch of goat cheese.  It was delicious, but a little disappointing - I thought it was too heavy and rich with all the cream and cheese.  I wanted something lighter that really highlighted the eggplant.  My mind immediately starting reeling with possibilities of how I could put my own spin on it to make it vegan and, well, better.  Thankfully I had a pile of Gravity Hill baby eggplants waiting for me at home which allowed me to put everything that was swirling around in my head down on paper down on cutting board in a pot.  It turned out even better than it was in my head.  Topped with some roasted sun gold tomatoes, it was the perfect "almost-autumn" soup - all the flavors of fall with the lightness and freshness of summer.

Note: I used baby eggplants, but you can substitute those with 3 medium eggplants or one very large one.

Almost-Autumn Roasted Eggplant Soup
15 baby eggplants
1 head of garlic (at least), cloves slices
1 cup dry white wine 
1½ cups vegetable broth
1 can coconut milk
1 tbp Thai red curry paste
1 tsp red curry powder
salt 
olive oil

+ Preheat the oven to 350 degrees.
+ Slice each eggplant carefully down the middle, making sure just to create a slit and not slice all the way through the eggplant.  Stuff each slit full of garlic slices (I mean it, get as much as that garlic in there as you possibly can).
+ Place the garlic stuffed eggplants in a large baking dish, then drizzle generously with olive oil.  Bake for about a half an hour or until the eggplants have begun to shrivel.  Then, pour white wine (one cup or enough so that the eggplants are in about an half inch of liquid) into the bottom of the pan.  Bake for another 15-20 minutes, or until eggplants are soft and wine has reduced.
+ Once the eggplants are done, allow them to cool for a few minutes.  De-stem them, but leave the skins on, and place them in a large pot, along with the garlic slices and any wine and juices left in the bottom of the pan.  Using a stick blender, break down the eggplants until smooth and creamy.  Add a little of the broth to make blending easier.
+ After the eggplant is broken down, turn on medium-low heat, and add the remaining vegetable broth, mix well.  Once incorporated, slowly add the coconut milk, stirring after each addition.  Add the curry paste, curry powder, and salt to taste.  Stir well.
+ Cover and cook over low heat for about 15 minutes, or until ready to serve (though the longer you cook it, the more the flavors develop).  Garnish with some roasted tomatoes and a sprig of basil flowers to really meld summer and autumn in one bowl.

Feel Good Soup

Thanks to my brother, I am now the proud owner of a head cold.  Less than 24 hours since symptoms began and I've already got a nice red ring around my nose that only too much rubbing with tissues can get you.  Now I don't want to seem over dramatic, its not a bad cold at all, its just annoying.  It makes even the simplest task (like changing my sheets this morning) exhausting and overwhelming. 


Normally I milk the whole sick thing, making others fetch me orange juice and tissues, and make me soup, but alas, my family members are all staying late at work/school tonight, so I was forced to fend for myself.  I decided to cook up a soup with garlic, spinach, and winter wheat berries.  


Do you know what's even worse than having a cold?  Chopping onions with a cold.  The sinus pressure increases so that your head fells like it's going to spontaneously implode and your whole face begins to leak various liquids.  It's terrible.  I suggest that if you have a non-sick person around, act really week and feebly, guilting them do the onion chopping for you. 


I also suggest you eat this soup out of a big mug with a slice of good bread for sopping up the broth.  Even if you're not sick, this soup is soul-warming and best served while watching your favorite feel-good movie - for me, It's Complicated always does the trick.  So whether you're under the weather, or just looking for something to cozy up with, this soup is the perfect feel good soup.


Feel Good Soup
1 tbs olive oil
1 medium yellow onion, diced
¼ red onion, diced
2 stalks celery, diced
¼ carrots, diced
1 tbs dried minced sage
1 tbs dried minced thyme
1 tsp pepper
6 cloves garlic, sliced
2 large handfuls spinach, chopped
5 cups vegetable stock
2 cups water
2 tbs soy sauce
1 cup uncooked wheat berries


+ In a medium pot, combine 1 cup of vegetable broth, 2 cups water, and wheat berries.  Bring to boil, then lower to simmer and cover.  Cook for about an hour, or until the berries split open (when they're done, they'll be slightly chewy).
+ While the berries are cooking, in a large pot, saute the onion, celery, and carrot in olive oil until the onions become clear and soft.  Add the sage, thyme, and pepper.  Stir and continue to cook until the veggies begin to brown.
+ Add the garlic and cook until that begins to brown as well.  
+ Add the spinach, then pour the remaining 4 cups of the vegetable broth and soy into the pot.  Lower to simmer and cover.  Cook until berries are done.
+ Once the wheat berries are cooked, add them to the broth.  Add seasoning to taste.  Cook for at least another half hour (the longer it cooks, the more the flavors will develop and the berries will absorb some of the flavor).