Caramelized Shallot and Sage Buns

Last night an idea came to me that was so exciting that I rushed out of bed to see if it had been done before.  Fingers crossed, I hit the search button and there it was, staring me right in the face.  I was devastated, but consoled myself with the thought that just because it's been done before doesn't mean that I can't do it better. This goes out to all of you who've made caramelized onion buns.  Are you ready for a throwdown? 

To give myself an edge in this imaginary competition, I used shallots instead of onions, but before laying them on, spread the dough with my amazing multitasking mushroom sage dip/spread/filling.  I had thought about making a thick parmesan bechamel to act as the "icing," but that will have to wait until next time, as I had hungry family members who were growing impatient.  The dough is based on this recipe for 90 minute cinnamon rolls, but I made a few minor changes to make it more savory. This is definitely a recipe that will have a place at our table for years to come.

Caramelized Shallot and Sage Buns


For the dough:


3/4 cup milk
1/4 cup butter
3 1/4 cups flour
1 package instant yeast
1 tbsp sugar
1 1/4 tsp salt
1/4 cup water
1 egg

Heat milk and butter in microwave for 1-2 minutes, until butter is melted .  Let cool until lukewarm.  In a large mixing bowl, combine 2 1/4 cups flour, yeast, sugar, and salt.  Mix well. In a medium sized bowl, beat together water, egg, and milk mixture and add to dry mixture.  Mix well, adding remaining flour, 1/2 cup at a time.  Turn out onto lightly floured surface and knead for 5-10 minutes until smooth.  Place in greased bowl,  cover with a damp cloth and let rise in warm place for 10 minutes.

Mushroom Spread


(This makes quite a bit extra, but freezes well and can be used for just about anything- pizzas, as a warm dip, or as a filling for Stuffed Mushrooms.)


2 cups chopped mushrooms
1/2 cup chopped onion
1/2 cup walnuts
2 cloves garlic, minced
1/4 cup chopped fresh sage
1/2 cup parmesan
1/4 cup olive oil + extra for frying
1/2- 1 tsp black truffle oil (optional)
1/2 tsp salt
1/4 tsp pepper


Coat large frying pan with olive oil and heat to medium high.  Add onions and mushrooms until onions turn translucent, then reduce heat to medium and add garlic.  Cook for just about 30 seconds, then remove from heat and let cool.  Pulse walnuts in food processor until fine.  Add cooled mushroom mixture, sage, parmesan, olive oil, salt, pepper, and truffle oil, if using, and pulse until well blended. 


For Caramelized Shallots: 


2 cups shallots, chopped
2 tbsp olive oil
1 tbsp butter


Add oil and butter to medium-sized pan and bring to medium high heat.  Add shallots and let cook a few minutes, stirring occasionally, until edges begin to brown slightly.  Turn heat down to medium, and cook for 10 minutes, stirring a few times.  Turn heat to low, cover, and cook for 20 minutes.  

Topping:


1/2 cup shredded mozzarella
2 tbsp melted butter


Assembly:

Preheat oven to 375F.
Roll out dough into a 9*12" rectangle on a lightly floured board.  Spread with 1/4 cup mushroom spread, then sprinkle caramelized shallots and mozzarella evenly over entire surface.  Roll up like a jelly roll and cut into 12 even slices.  Place in greased 8" pan and brush with melted butter.  Bake for 25-30 minutes until golden brown.

The gift of food

My father in law has an awesome habit of bringing gifts every time he visits.  But not just any gifts- food gifts!  (The best kind!)  On his last visit, he brought just what the doctor ordered.

Avocados are a powerhouse of vegetarian nutrients.  Not only are they chock-full of protein, but they're also high in B-vitamins, potassium, and fiber.  Here in America we're used to avocados being used in savory dishes, but in other parts of the world that's nearly unheard of.  Countries like Brazil, Indonesia, and Vietnam use it solely in desserts, such as milkshakes, ice cream, or even just plain mashed with sugar and lime.  But me?  I'll stay out of this argument and just go for both- sweet and savory.  Dinner and Dessert.

Avocado and... 

 Wasabi

Can you tell I'm loving my ice cream maker?

Avocado and Wasabi Sorbet

27 oz regular coconut milk 
3/4 cup water
2 1/4 cups sugar
1/2 tbsp tapioca flour
3 avocados, pitted and peels removed
2- 3 1/2 tsp wasabi paste (I used 3 1/2 and got the same pleasant burn that wasabi peas give)
1/4 tsp vanilla extract

In a medium saucepan over medium low heat, combine coconut milk, water, sugar, and tapioca flour.  Stir until dissolved.  Let cool, then pour into blender with other ingredients.  Blend well, then transfer into sealed container and refrigerate 2 hours or overnight.  Then follow instructions for your ice cream maker.  Mine took 20 minutes for a soft serve consistency.  For a firmer consistency, freeze for at least 2 hours.

Listen

I've been on a bit of a garam masala kick lately, ever since I saw Lukas Volger's idea for Garam Masala Toast.   I tried making garam masala cinnamon buns, garam masala date bars, and garam masala cookies.  I was beginning to wonder what was wrong with me.  None of these recipes were turning out right.  The cinnamon buns hadn't risen enough, the crust for the date bars had cooked unevenly, and the cookies were crisp and not pillowy enough for my liking.  Turns out that this little bottle was trying to tell me something.  It had a destiny to fulfill. And it's destiny was to become...

Dun.Dun.Dun......

Panko Fried Zucchini Rollups

There they were.  Zucchinis.  Three of them.  "Why did you buy these?" I asked Frank, probably in a rude tone that was completely unnecessary.  Poor Frank.  "They were on the list," he replied.  "Why were... ohhhhh."  Right.  Today was the day.  I had made up my mind to face my bogey man.  And I had put it right there on the list, along with things that I actually wanted to eat.  Things that I would much rather spend my time cooking than... zucchini.  Shudder.  I sliced the zucchini into thin ribbons, salted them liberally, and placed them on a wire rack to drain.  I figured if it works for eggplant, it just may work for zucchini as well.  I've seen a lot of fun recipes for zucchini and cucumber rollups floating around the webosphere lately, and I wanted to give something like that a try.  But deep down in my heart of hearts, I knew that I just wasn't ready for naked zucchini yet.  It had to be... breaded... and there had to be another vegetable component, one that I earnestly enjoyed, one that could take my mind off of... the zucchini.  Enter roasted tomatoes.  I love them.  Could eat them plain.  And I even loved them in this.  In fact, I even loved the zucchini in this.  True Story.

I used Boursin in these because, well, that's what we had.  But you could use any spreadable cheese.  If you like it, then slather it on.  Now that zucchini and I have reached a common ground, I am excited to explore other opportunities in our relationship.  And I hope that you feel the same way.
Panko Fried Zucchini Rollups

3 medium zucchini, cut lengthwise to 1/4" thickness, salted and drained (directions follow)
1 pint grape tomatoes
3 eggs
1/2 tsp salt (plus more for tomatoes and zucchini)
1/4 tsp garlic powder
1/4 tsp pepper, divided
2 1/2 cups panko breadcrumbs
1/2 cup fresh grated parmesan
1 cup spreadable cheese
vegetable oil, for frying

Place zucchini in one layer on wire rack and sprinkle with 1 tsp salt.  Cover with cookie sheet and add weights to it (I use a few heavy bowls.)  Let drain for 2 hours, then pat dry.
Preheat oven to 400F.
Add a little oil to tomatoes, then sprinkle with salt and pepper.  Roast for about 20 minutes, shaking the pan a few times, until they burst and skin begins to shrivel.  Meanwhile, heat a large frying pan filled with at least 2 inches of vegetable oil to medium high heat.  In shallow bowl, beat egg, mixing in salt, garlic powder, and pepper.  In seperate shallow bowl, mix together panko breadcrumbs and parmesan.  Dip zucchini slices in egg mixture first, letting excess drip back into the bowl, then dip in panko mixture and press to coat well.  Fry in batches of 3-4 at a time until golden on both sides, then drain on paper towels.  (Resist temptation to turn before they're ready, as this causes the panko to fall off.  You'll know it's time when the sides start to turn golden brown.)  Dot little bits of cream cheese onto the slices (I did 3 drops, about 1 tsp each.)  After a few seconds, the cheese will have softened enough that you can easily spread it without messing up the breading.  Then add 1 tomato to each one, and use toothpicks to secure.  Finish off with a little extra grated parmesan.  These are great dipped in tomato sauce or ranch. 

You know how photographs help to keep memories alive?

Ones that maybe would have been forgotten, but because we occasionally encounter them remain engrained in our subconscious?  Well, it's been over 25 years since I've eaten my mom's Goulash, but every time she cooks it my memory hits the refresh button and I'm transported back to my 4 year old self, scraping my farm animal bowl clean of every last drop.  No, I don't miss the meat, but that's not to say that I no longer crave the bold heartiness of this Hungarian stew.  I was hesitant to make this, as I was certain that it would be a pale comparison to the original.  But this dish stands on its own merits.  It's not lentils pretending to be beef.  It's lentils being lentils, swimming in a saucy broth of sweetness and spice.  It's goulash all grown up, but never forgetting its roots. 

Lentil and Roasted Potato Goulash

1 lb lentils, cooked
3 potatoes, peeled and cut to small cubes
1 medium sized onion, chopped
2 carrots, peeled and grated
3 red bell peppers
1/8 tsp marjoram
1/2 tsp caraway seeds
1/2 cup flour
2-3 cloves garlic
3/4 cup tomato paste
4 cups good, hearty vegetable broth
1 1/2 tbsp sugar
3/4 cup red wine vinegar
1 1/2 tbsp paprika
1 bay leaf
salt and pepper to taste

Preheat oven to 400F.
Drizzle a little olive oil on potatoes and roast for 20-25 minutes, turning a few times, until golden brown and fork tender.
In large pot, bring butter and a little oil to medium high heat.  Add onion, carrot, bell pepper, marjoram and caraway seeds.  Cook until translucent, reduce heat to medium.  Add flour and stir until dissolved, then add garlic, tomato paste, vegetable broth, sugar, vinegar, and paprika.  When all is combined, add lentils, potatoes, bay leaf, salt and pepper.  Reduce heat to low and simmer for 30 minutes to an hour.

The good news is that my kids like wheat berries

The bad news is... that my kids like wheat berries.  Today I was confronted by 2 cups of this mothergrain staring ominously at me from its gladware container in the fridge.  "Do you really want to see me again at your next diaper change?"  It taunted.  I most certainly did not.  This dish was born out of a need for something that I would enjoy, but my kids would not.  And unless I've thoroughly destroyed your appetite with that introduction, then I do believe that you will enjoy it, too.

Happy T day!

What's that?  You didn't buy your very first bottle of truffle oil today?  Well, you must!  I've pined over these little bottles for what seems like ages.  It just didn't seem right- $20 for 4 ounces of something that I'm not even sure I'll enjoy?  Well, today I reached my breaking point.  I sent my wonderful husband to the store, and as soon as he came home, started frantically rifling through the grocery bags.  What can I say?  The anticipation had built up a bit over the years.  I found a black box- so sleek!  So sophisticated!  I opened the box.  I tried peeling the foil off the cap- needed assistance from a knife here.  Okay, the foil was off.  I twisted the cap, sniffed- sighed.  Took a taste- and just about fell to the floor.  Heaven.  Flavor upon aroma upon aroma upon flavor, and all of them bouncing off one another so nicely.  It was like that scene in Alice in Wonderland, where she takes a sip of the bottle that says, "Drink Me," and experiences a myriad of taste sensations all at once.  It was the three-coursed meal chewing gum that turned Violet into a blueberry in Charlie and the Chocolate Factory.  It was... sensational.  I'm a truffle oil convert.  Are you ready for your baptism?

Truffled Sage and Walnut Stuffed MushroomsYield: 30 stuffed mushrooms

2 cups chopped mushrooms+ 30 stemmed large mushrooms (save stems for vegetable broth, coming soon)
1/2 cup chopped onion
1 cup chopped shallots
1/2 cup walnuts
2 cloves garlic, minced
1/4 cup chopped fresh sage
1/4 cup olive oil + extra for frying
1/2- 1 tsp black truffle oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup parmesan
1 cup panko breadcrumbs
2 tbsp butter, melted 

Preheat oven to 350F.
Coat one medium sized pan and one large pan with olive oil and heat both to medium high.  Add shallots to medium sized pan, and add onions and mushrooms to the large pan.  Heat shallots until they just start to brown around the edges, then turn heat to medium and cook 10 minutes, stirring frequently, making sure that they don't burn.  Meanwhile, stir onions and mushrooms a few times.  When onions turn translucent reduce heat to medium and add garlic.  Cook for just about 30 seconds, then remove from heat and let cool..  After cooking shallots for 10 minutes at medium, turn heat to low and cover.  Pulse walnuts in food processor until fine.  Add cooled mushroom mixture, sage, olive oil, salt, pepper, and truffle oil.  Process well.  Pour into bowl, add shallots and parmesan, and stir to combine.  Use a pastry brush to lightly coat mushrooms with just a touch of butter, enough to make them shine.  Pour the rest of the butter into the panko breadcrumbs and mix to coat.  Stuff mushrooms so that they're overflowing a bit with blended mixture, then top with panko.  Cook for 20-25 minutes, until panko is golden and mushrooms are slightly browned.