Photofare

A culinary exploration of natural and local ingredients.

Monday To Do List April 2, 2012

Filed under: Uncategorized — Matilda @ 6:36 pm

Acceptable uses of my time:

-       class homework

-       Thesis

-       Clean your room

-       Clean any part of the house

-       Crossfit

-       Running

-       Any combination of things where you are working out

 

Non acceptable uses of your time:

-       reading about serial killers

-       watching television

-       Thinking about any of the following

  • Unicorns
  • Puppies
  • Ted Bundy
  • Sociopath psychology
  • Running away to Utah
  • Running away in general
  • Winning the lottery
  • Diamonds
  • Robbing a bank
  • Being a mob boss

 

Things I’ve accomplished so far today: 

-       made coffee

-       watched Parks & Rec

-       pretended to be sick when a financial advisor came to the door since it was all I could come up with to excuse why I was still in pajamas with my hair sticking straight up

-       learned about Koi fish

-       found three puppies to adopt

-       bought a lottery ticket

 

 This is going to be a long week. 

 

Mushroom Hunting! October 9, 2009

Filed under: Mushrooms — Matilda @ 6:39 pm
Cleaned and chopped chanterelle mushrooms

Cleaned and chopped chanterelle mushrooms

The Oregon fall rain has begun, and last weekend my friend Hannah and I explored the forests looking for these beautiful, if elusive, mushrooms. Chanterelle mushrooms ( as I discovered from reading her extensive book on mushroom hunting) are usually orange or yellow in color, meaty and funnel shaped. Finding them proved to be a lot more difficult than we imagined, but we are keeping our hopes up that the continuous rain that falls in the great Pacific Northwest will yield more of a bounty.

Our tromps through the trail (and often off of it) revealed a variety of mushrooms, these chanterelles were found very quickly on and after four more hours we were sad to report that only one spot was discovered. I also finally understood the protective to the point of ridiculous attitude of the mushroom hunter. It was like a very slow discovery channel of predator vs. prey, with anyone else who may have had the misfortune to wander into what had quickly become MY forest being subjected to evil eye glares and curt, uninformative answers about the riches we were looking for. Other mushroom we found were the earth star mushrooms (pictured below on the right, picture courtesy of shroomery.org), and a lobster mushroom. Hannah informed me that the lobster mushroom was shaped that way because of a bacteria inside of it. During our cooking (by our I mean I drank wine and watched Hannah make me a delicious dinner)  we opted out of eating a mushroom that smelled of beach towns. Earth_Star_mushroom

The guide recommended washing as much of the dirt off as we could in the field, but lucky for us we were so excited by playing in the dirt and mud that we completely ignored this advice and just put the mushrooms into our bag resulting in what was a tedious process of cleansing the dirt off of the mushrooms before cooking. Hannah cooked the mushroom in a white wine and butter reduction sauce, with some garlic, ginger, and a multitude of herbs. The result was a delicious, flavorful sauce with mushrooms that had nothing to do with the generic bland ones that you often see in grocery stores. The four hours of woodsy exploration paid off.

Some pointers for when cooking mushrooms- these little guys absorb water very quickly, which tends to leave them soggy and tasteless. To avoid this, try and shake off as much of the dirt as possible before quickly rinsing and then patting them dry. Also, to let the flavors of your saute take hold of them, don’t mess around with the mushrooms too much in the pan. Rather, let the heat sit at a medium temperature and allow the mushrooms to brown nicely. This will ensure that they keep their texture.

This is a recipe that was adapted from Hannah’s head to paper… and loosely translated. Mushrooms are delicious and there is no end to the things you can cook them with… feel free to explore.

  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons olive oil
  • 8 ounces fresh chanterelle mushrooms, quartered if large
  • 1 teaspoon minced shallot
  • 1 garlic clove, minced

Melt butter with oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until lightly browned, about 6 minutes. Add shallot and garlic; sauté 2 minutes longer. Season to taste with salt and pepper.

Serve over rice or pasta, alongside some more wine & salad.

 

Cinnamon rolls September 24, 2009

Filed under: Pastries — Matilda @ 2:22 am
Tags: , , , , , , ,

Cinnamon Rolls

There are few things that can elicit more reactions on a Sunday morning than cinnamon rolls, and not all rolls are created equal. In my recently developed love affair with all things bread, I hadn’t explored the world of sweet breads, and this recipe from epicurious.com (Bon Apetit, March 2008) spiked my interest almost a year and a half ago. It’s prefaced with an article describing the intense fear of yeast that the author had, along with her resignation to abandon any recipe that called for the use of it.

I, however, do not have the common sense to think about the fact that bread could maybe not work. I delved into it headfirst, and have been happily rewarded with loaves of bread and last week, with warm, sticky-sweet, oozing cinnamon and sugar and cream cheese glaze rolls. The dough is formed with milk and sugar, which makes messing up the yeast virtually impossible. It is rather sticky, and for that reason can be a little hard to work with when kneading it, but try to limit the amount of flour you use to counteract that so that your dough will keep the fluffiness (is that really a word or just a universally inaccurate description?) that is key to cinnamon rolls. There are a lot of variations that can be seen in cinnamon roll recipes and I have yet to try them, but for now… these were fantastic.

(Recipe can be found here, it was first published in the March 2008 Bon Apetit magazine)

Ingredients:
Dough:

* 1 cup whole milk
* 3 tablespoons unsalted butter
* 3 1/2 cups (or more) unbleached all purpose flour, divided
* 1/2 cup sugar
* 1 large egg
* 2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
* 1 teaspoon salt
* Nonstick vegetable oil spray

Filling:

* 3/4 cup (packed) golden brown sugar
* 2 tablespoons ground cinnamon
* 1/4 cup (1/2 stick) unsalted butter, room temperature

Glaze:

* 4 ounces cream cheese, room temperature
* 1 cup powdered sugar
* 1/4 cup (1/2 stick) unsalted butter, room temperature
* 1/2 teaspoon vanilla extract
Preparation:
For dough:
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

For filling:
Mix brown sugar and cinnamon in medium bowl.

Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

For glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

- As a note, while stumbling around the internet’s array of recipes on everything you could ever want, I discovered the recipe for making vanilla essence and realized it was just vanilla beans steeped in alcohol. I was at a beach house with friends, and they were hungry, and I didn’t have any vanilla essence, and this has happened to me a lot of times because I always forget to pack it, or buy more of it, and so I used an apple brandy instead of vanilla and it gave it a very warm fall-esque flavor. I would also recommend Amaretto, which I have used in cream cheese frosting as well, or Orange essence.

Enjoy!

 

 
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