Wild Mushroom Frittata

An assortment of wild mushrooms this time of year, along with a salad, and this dish works for brunch or dinner.
Oyster, Crimini, Shiitake (stems removed), baby Portobello, Chanterelle, and button mushrooms can be used, just slice larger mushrooms to similar cut as the smaller ones.

Wild Mushroom Frittata

Preheat oven to 325F.

2 Tablespoons butter
1 shallot, diced
1/2 onion, diced
5 cups assorted mushrooms
1/2 teaspoon Alfie's seasoning
5 large eggs
1 cup half and half
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon nutmeg, freshly grated
1 1/2 cups Fontina cheese, grated and divided

In a saute pan over medium heat, melt butter.
Add shallot and onion, stirring until softened.
Add mushrooms and cook until tender, sprinkle with Alfie's seasoning.
Cool mixture slightly.
In a bowl, whisk together, eggs, half and half, salt, pepper, and nutmeg.
Stir in 1 cup of cheese and mushroom mixture.
Pour into lightly buttered pie pan. Sprinkle remaining 1/2 cup of cheese over top.
Bake frittata until golden brown, and just cooked in the center, about 45 minutes.
Cool and serve.

Togarashi Sauce

Togarashi is a Japanese spice mixture. I am not sure of all that is in it, but there is a blend of chilies, sesame seeds, citrus...mmm, I will have to work on the rest of it. I am not sure of ALL the ingredients listed in Japanese.
This sauce has a little heat, and a little sweet! It pairs well with lots of Asian dishes.
In a future post, I will share a shrimp potsticker recipe but today I hit Trader Joe's and they had potstickers ready to go in the freezer section.

Togarashi Sauce with Potstickers

3/4 cup mayonnaise or Vegenaise
1 Tablespoon sesame oil
1 1/2-2 Tablespoons honey
3-4 teaspoons Togarashi
1 teaspoon Sambal Oelek
1 Tablespoon Mirin

Mix all ingredients together until well combined.
Best if flavors are allowed to meld for a few hours in the refrigerator.
Serve as a dipping sauce or put in a squeeze bottle and drizzle over top.

Spinach-Basil Pesto

 We are harvesting the last of the spinach and basil.
This pesto can be used as a condiment for sandwiches, slathered over roast chicken, or as a sauce for pasta.
It comes together quickly and can be stored in the refrigerator about a week or frozen.

Spinach-Basil Pesto over Pasta with Chicken

3 cups fresh spinach leaves
2 cups fresh basil leaves
1/4 cup pine nuts, toasted
2 garlic cloves
pinch of red pepper flakes
zest of 1 lemon
juice of 1/2 lemon
1 teaspoon salt
fresh ground pepper
1/4 cup grated Parmesan cheese
1/4 cup olive oil

Put spinach, basil, pine nuts, garlic, lemon zest and juice, salt, pepper, and Parmesan in a food processor.
Turn on and while running, pour in olive oil. Process until combined, scraping down sides as needed.
Put pesto in a small bowl, use as needed.

Caramel Apple Crunch Muffins-Bigelow Tea

Now that fall has set in, a steaming, aromatic cup of tea, that you can wrap your hands around, brings classic comfort. Whether it is after a football game, reading a good book, or visiting with friends tea is a long standing ritual.
The Bigelow Tea company are family tea blenders since 1945.
Along with their original tea, Constant Comment, they have a variety of black, green, and herbal teas.
They also have seasonal favorites like Pumpkin Spice and Apple Cider.
This muffin recipe is from their website, and sounds like a great start to a fall morning.

Caramel Apple Crunch Muffins-Bigelow Tea

6 Bigelow Vanilla Caramel tea bags
1 cup boiling water
1 3/4 all purpose flour (I used gluten free)
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg, freshly grated
1 cup tart apple, peeled and grated
1/2 cup butter, melted
1 egg, beaten
1/2 cup apple sauce or apple butter
brown sugar, for topping, if desired

Preheat oven to 375F.
Grease or line muffin cups with liners.

Place 6 tea bags in heat proof measuring cup, and add 1 cup of boiling water.
Allow to steep for 3 minutes, remove tea bags and let tea cool.
In a large bowl, combine flour, sugar, baking powder, salt, and nutmeg.
Stir in grated apple. Set aside.
In another bowl mix butter, egg, apple butter, and tea together.
Add wet ingredients to dry ingredients, mix until just combined.
Spoon into muffin cups, about 3/4 full.
Sprinkle with brown sugar, if desired.

Bake for 20-22 minutes. Remove from oven and allow to cool for a few minutes before removing from cups.

Roasted Purple Carrots with Dijon-Thyme Vinaigrette

The CSA delivered a bunch of purple carrots, I wonder if the darker skin has the same nutrient properties of blueberries? The core is orange and the skin a deep purple.
A quick roast and a splash of vinaigrette, side dish completed.

1 bunch of purple carrots, peeled

Roasted Purple Carrots with Dijon-Thyme Vinaigrette

1/2 teaspoon salt
1 teaspoon olive oil

Dijon-Thyme Vinaigrette

1/4 teaspoon fresh thyme
pinch of sea salt and pepper
1 teaspoon sherry vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon pure maple syrup
1 Tablespoon olive oil

Preheat oven to 400F.
On a baking sheet lined with foil, toss carrots with salt and olive oil, and roast until tender, about 30 minutes.

In a small bowl, combine thyme, salt and pepper, vinegar, mustard, and maple syrup.
Whisk in olive oil.

Turn the warm carrots out to a serving dish, drizzle with vinaigrette and sprinkle with additional fresh thyme leaves.

Eggplant and Tomato Salad

The CSA delivered some medium size eggplants and the neighbors have been showering us with tomatoes from their gardens.
A quick broil, with a little cheese, and a salad or appetizer for dinner is ready.

Eggplant and Tomato Salad

2 medium eggplants, sliced 1/2 inch
4 medium size tomatoes, sliced 1/2 inch
1/3 cup shredded Parmesan
4 ounces feta cheese
salt and pepper
5 Tablespoons olive oil, divided
2 Tablespoons fresh basil, sliced
2 small garlic cloves, minced
1 Tablespoon fresh lemon juice
Garnish: fresh basil leaves

Score the eggplant lightly and sprinkle with salt and let sit in colander for about 15 minutes.

Preheat broiler.
Line a baking sheet with parchment and brush with 1 Tablespoon of oil.
Broil the eggplant, turning until lightly browned.
Top each eggplant with shredded Parmesan, and broil until melted.
Top with tomato and feta cheese and broil again, until cheese is softened.
In a small bowl, combine 4 Tablespoons of olive oil, basil, garlic, and lemon juice, salt and pepper.
Place eggplant and tomato stacks on serving platter and drizzle with olive oil, basil mixture.
Garnish with fresh basil leaves, if desired.

Raincoast Crisps with Tapenade

I am off to Seattle to attend the International Food Bloggers Conference and one of the sponsors is Raincoast Crisps.
We are huge fans of these crackers. They elevate any cheese plate and are delicious on their own.
They come in a variety of flavor combinations and now also have several wheat free options, Thank You!
Today, along with some cheese, I am serving the Raincoast Oat Crisps with Roasted Red Pepper and Artichoke Tapenade. The Raincoast Crisps hold up to any dip or pate.

1-9 ounce jar roasted red pepper, drained and chopped

Raincoast Crisps with Tapenade

1-12 ounce jar marinated artichoke hearts, drained and chopped
1 teaspoon Worcestershire sauce
1/2 cup parmesan, grated
1/3 cup extra virgin olive oil
1/2 cup fresh parsley, minced
1/4 cup fresh basil, sliced
2 large cloves garlic, chopped
1 Tablespoon fresh lemon juice
sea salt and fresh ground pepper, to taste

Add all ingredients to a food processor and pulse until mixture resembles a chunky pesto.
Allow the flavors to meld for a few hours.
This could also be used over pasta, as a sauce or on top of grilled fish.