Friday, October 17, 2014

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.

Friday, October 10, 2014

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.

Monday, October 6, 2014

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.