Archive for the mushroom Category

Baconated Dumplings

Posted in asian, cabbage, chinese, condiments, mushroom, pork, sauce, scallion, wheat with tags , , , , , , , , , , , , , , , , , on December 29, 2015 by oskila

The local grocery store suddenly started selling bamboo steamers, so I decided to try my hand at wonton dumplings, which are commonly steamed.

The dough is easy enough. According to the recipe I looked at, one should combine wheat flour with boiling water to produce a soft dough that doesn’t stick too much.

Traditional wonton filling usually includes pork. I had recently landed a considerable amount of bacon, which is technically pork. Also used were savoy cabbage, spring onions, wood ear mushroom and Chinese five-spice.

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The resulting dumplings might not be the prettiest ones you’ve seen, but not too shabby for a rushed first attempt.

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While the dumplings steamed away I attempted some kind of sweet and sour sauce based on rice vinegar and canned pineapple without looking too closely at actual recipes.

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Dumplings post steam. While they turned out quite nice, it’s entirely possible that I failed with the dough on account of them sticking to the steamer like if glued.

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Finished dumplings and sauce along with store-bought tamarind/date sauce that is more of an Indian persuasion than Chinese (but tasty) and a sprinkle of chopped spring onions.

Venison à la Nelson?

Posted in mushroom, potato, scandinavian, stew, vegetables, venison with tags , , , , , , , , , , , , , , , , , , , , , on October 30, 2015 by oskila

Already a new post? It never rains but it pours…

Venison again? Yes. The grocery store offered venison at a discount again, this time cuts best suited for boiling.

À la Nelson? Why? Well, it’s slightly complicated. There’s a classic Swedish dish, the name of which translates to ‘sailor’s beef’. It’s sliced beef, onions and potatoes, stewed in beer. The sailor connection is supposedly that it’s practical to cook everything in one pot on a ship and fresh water isn’t always readily available, hence beer. A bit of googling indicates that there’s an English (or Polish) version that adds mushrooms and trades beer for stock. It’s called Steak à la Nelson. Yes, after lord Nelson, of Trafalgar fame.

I bastardized my recipe further by not only using venison instead of beef, but also wine and stock instead of beer and adding mushrooms and parsnip.

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Frying a chopped portabello mushroom.

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Searing the meat for a more flavoursome stock.

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Thinly sliced potatoes, onions, browned venison and parsnip in a pot, together with mushrooms, various herbs, black pepper, a hint of garlic and a few juniper berries.

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Deglaced pan with wine, stock and bayleaf.

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After simmering everything for 45-60 minutes it’s not the prettiest of sights, but it’s how it’s supposed to look.

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Finished dish along with a dollop of crème fraîche and pickled Hokkaido pumpkin (Many slow-cooked meat dishes in Swedish cuisine are traditionally served with pickled beets. Pumpkin was the least sweet pickle I had in the house. And it’s halloween soon…)

Feral Fall Food

Posted in cabbage, chestnut, discount, leftovers, mushroom, parsnip, pork, potato, sauce, scandinavian with tags , , , , , , , , , , , , , , , , on October 17, 2013 by oskila

Autumn is truly upon us and almost automatically, the food gets stouter and earthier, at least in my kitchen (well not ALWAYS, but what few salads we had during summer have definitely given way to soups, stews and casseroles). One of the returning, short-seasoned ingredients that tend to sneak in is chestnuts. For many years, I bought a few out of interest, then saved them for a more festive meal, until they dried up unsalvageably and had to be thrown out. Over time I’ve learned to get my chestnuts early in the season and use them the same day.

The post title refers to the mix of domesticated and ‘wild’ ingredients of today’s dish, which is a bit of a stretch really, since only the mushrooms are actually harvested in the actual wild.

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These chestnuts (already roasted in the picture) were picked up at a grocery store closer to work than home, which I visit only occasionally, mainly for the differences in product range (such as early chestnuts). A short walk down the vegetable aisle also resulted in good looking parsnips, fresh brussel sprouts and some yellowfoot mushrooms.

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Mushrooms, having been fried in a dry pan with some salt beforehand, sizzling away with onion and garlic.

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Diced potatoes, parsnips and carrots added. The different dice-size was decided upon in order to cook them fairly evenly as they were nuked in the microwave for five minutes before frying.

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It’s also time to fry up some salt pork. I had originally decided to use pork loin in this dish, but as I went shopping at the local store for hand soap, potatoes and an apple, I came by short date salt pork at 50% off. I sprinkled some of my dry rub on it, but I think most of the rub stuck to the pan, on account of containing lots of sugar.

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To the vegetable pan, add finely diced apple (I use Granny Smith), chopped roasted chestnuts and brussel sprout leaves. (Separating them is a tedious task, but a lot more elegant than chucking whole or chopped sprouts in)

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For the plating I made use of the bottle of red wine sauce my brother left last week. It goes rather well with the pork and the apple and the parsnip and so on.

Yellowfoot Lunch

Posted in italian, mushroom, pasta, pork, sauce, stew with tags , , , , , , , , , , , on October 6, 2013 by oskila

It would seem this year doesn’t offer a lot of time to go mushroom hunting. Apart from the stuff happening at home, having to work an actual job five days a week is unexpectedly tiring. In years like this, it’s always nice to know when yellowfoot season starts. That is, store-bought yellowfoot.

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The yellowfoot mushroom is one of my favourites. It’s abundant (if you know where to look), easy to dry, flavorful and texturally pleasing. If bought it’s also usually cheaper than the other non-farmed mushrooms. (We usually get farmed button, portobello, shiitake and oyster mushrooms and golden chanterelle and sometimes yellowfoot and trumpet of death when they’re in season)

The other principal ingredients of today’s dish are pork loin, cut into strips, creme fraiche and chopped onions and leeks.

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Dry frying the mushrooms for a bit before adding fat.

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Sweating onions and leeks together with mushrooms, while the meat sears in a separate vessel.

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Meat and a whiff of flour goes into the pot. Add a liquid of choice if the pot starts to go dry. I added a bit of stock and then some milk.

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With the stew in a more agreeable mood, season and add the creme fraiche. I often use creme fraiche because, while as fat as double cream, its acidity makes it a bit lighter than heavy, cream-based sauces. Simmer for a while, the longer the better. In hindsight a bay leaf would have been nice.

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In the meantime, some friendly friend has prepared pasta and a salad (actually, it was me, but hey). Slightly fancier than the average saturday lunch, but we had a friend (who was also our wedding photographer) over for lunch and were in the mood for a bit of fancy.

Summer Memories: Restaurant Fish

Posted in mushroom, sweetbreads, zander with tags , , , , , , , , on October 4, 2013 by oskila

‘This post title is even odder than usual’ you might think upon reading it. It’s there because today’s post is about restaurant food instead of my own cooking, and that I only very seldom order fish in restaurants.

The post is based on the photo, which I rediscovered while flipping through phone and pad. It was taken during the most expensive lunch I’ve had in my life, eaten while on a road-trip to celebrate my parents’ wedding anniversary.

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Pan-fried zander with chanterelles and breaded veal sweetbreads.

Zander is an awesome fish. Very tasty, and as far as I can tell, it’s quite sustainable for the time being. Sweetbreads aren’t quite for me though.

Bacon and Eggs. And Mushrooms. And Rice Noodles and Ssamjang. And Kimchi?

Posted in asian, bacon, cabbage, condiments, eggs, korean, leeks, mushroom, noodles, preserve, salad, side dish with tags , , , , , , , , , on October 3, 2013 by oskila

OK. New food instead of backlog, because I want to, and I can do what I want with my blog. I started out by trying to figure out dinner and found eggs and bacon. Then I found a couple of mushrooms at the back, along with a leek. Reaching for the granulated garlic in the cupboard next to the fridge I saw the new rice noodles. While the kettle was on to make noodle water I checked the fridge again and found the trusty old ssamjang and the spanking new packet of kimchi. Behind the kimchi I found the cabbage I pickled myself some time ago (back in March).

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Fried all the fryable stuff and tossed it together, then put some proper kimchi next to my ko-jaeng-i stuff. I have to say my feeble attempt is rather good considering I hadn’t tried the real stuff before making it. For future reference, this real kimchi is a bit less sour, a lot less sweet and heaps, plenty, lots spicier. I hear Koreans eat kimchi for breakfast and I secretly hope the breakfast variety has a bit less chili in it. On that bombshell we end tonight’s post :)

Summer Memories: Skirt Steak and Halloumi

Posted in beef, cheese, condiments, mushroom with tags , , , , , , , on October 2, 2013 by oskila

Working through the backlog some more. Another dinner which involves barbecue activities, but this time it’s about the (in Sweden) elusive skirt steak or bavette as the french call it. Used to be cheap, but now it’s fashionable and in demand.

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Yours truly, monitoring the skirt steak and mushrooms, in yet another photographic appearance. I normally barbecue stuff with indirect heat and the lid on, but my dear wife whipped out the phone camera when the lid was off.

Meat was bought sligthly brined, but otherwise only seasoned with salt and pepper. Mushrooms were gradually smothered in home made dry rub.

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Mushrooms, skirt steak and halloumi. We were apparently hungry enough to forget to snap a shot of  a plate.  I assume we also had potatoes and sauce bearnaise or similar.

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