Baby bella mushroom tart

In Italy, France, eastern Europe and Russia, foraging for mushrooms in the spring and fall is a national pastime.   You know that the season is under way when neighbors behave strangely - avoiding eye-contact while discreetly wandering in the direction of the woods and emerging casually with a bounty neatly tucked out of sight in coat pockets!  Similarly, when you see cars parked in disarray on the side of the road, you can be pretty sure that scavengers are secretly searching for mushrooms in the damp woodland areas nearby.   Secrecy and protection of the fruitful sites are carried through generations, and it is rude to ask where where the mushrooms were found.

There is a magical quality to mushrooms.  I am always amazed at their instant appearance on my lawn after a rainy spell.  But because I’m mycophobic (like most of us in America) when surprised by mushrooms that have the potential of being poisonous, I don’t venture to even touch them, let alone consider eating them!  In Europe the attitude is decidedly mycophilic and children are taught to identify the edible from the poisonous at an early age.  If you are in France and there is any doubt in your mind, you can conveniently take your harvest to a pharmacist - they are all trained to identify them.

During our stay at the amazing Villa Ferraia in Tuscany, my wine group and I were treated to an afternoon of foraging in the cool, humid woods.   Amateurs at best, we were accompanied by an expert woodsman who spoke not a word of English and nodded ‘yes’, and ‘no’ to our findings.   Stefano is the culinary director at the Villa.   Here’s his find – a huge portobello!   Mushrooms flourish in humus, the decaying vegetation found on moist soil around trees and under brush. 

We were very fortunate to find a few ovoli mushrooms that day!   In researching for the name of this bright orange mushroom, I discovered that they are very rare.   They have brilliant orange caps and white stems and are very expensive to buy if you are lucky enough to find them at market.  

Always eaten raw, they were sliced thinly and wonderful paired with a local Chianti. 

Mushrooms can be called the ‘meaty’ vegetable because of their high protein content.  They can easily replace meat to balance a meal.  In this mushroom tart, I use dried porcini mushrooms and young portobello mushrooms, also known as ‘baby bellas’.   A little brandy and salty parmesan to the mix enhance the earthiness of this hearty tart.

Baby bella mushroom tart

Adapted from the Torta Salata recipe in Bologna Mia by Loretta Paganini.  Serves 8

Tart dough

2 cups all-purpose flour

1 teaspoon sea salt

8 tablespoons unsalted butter, cubed in 1” pieces and chilled

2 egg yolks

5 tablespoons ice water

Filling

¼ cup dried porcini mushrooms, soaked in hot water to cover for 30 minutes (reserve water after draining)

2 tablespoons olive oil

1 small red onion, finely chopped

2 cloves garlic, minced

2 20 oz packages Baby Bella mushrooms, brushed clean of any dirt, stems removed and thinly sliced 

¼ cup brandy

1 - 1½ teaspoons sea salt (to taste)

1 teaspoon freshly ground black pepper

½ teaspoon red pepper flakes

¼ cup chopped fresh parsley

2 large eggs

1 cup whipping cream

½ teaspoon freshly ground white pepper

pinch of freshly ground nutmeg

1/3 cup parmesan cheese, grated

To make the tart dough:  Place flour, salt and butter in food processor (or bowl).  Pulse (or work quickly with your hands) until the butter is the size of peas.  Add egg yolks and ice water and pulse until the mixture forms a mass.  If it’s still dry, add more water, one teaspoon at a time.  Shape into a flattened ball and wrap in plastic or foil and refrigerate for at least 30 minutes.

Butter a 9” tart pan with a removable bottom.  Sprinkle lightly with flour.  On a floured counter, roll out the dough to about an 11” circle.  Carefully transfer the dough to the tart pan.  Pat the dough so that it is snug in the bottom and sides of tart pan and trim the excess from the edge of the pan.  Prick the bottom at 1” intervals with the tines of a fork.  Chill while you prepare the filling.

To make the filling: Preheat the oven to 400ºF.  In a large saucepan, heat the oil.  Add the onions, garlic, mushrooms and drained porcini mushrooms.  Sauté over high heat for about 10 minutes, or until the vegetables begin to soften.  Add the brandy and porcini water and cook over low heat for about 20 minutes and the mixture begins to dry out.  Add salt, black pepper, red pepper flakes and parsley and combine. Remove from heat and allow the mixture to cool.

In a small bowl, whisk the eggs, cream, white pepper, nutmeg and parmesan cheese until combined.  Add to the cooled mushroom mixture and mix well.  Pour the filling into the prepared crust and bake for 35 – 40 minutes, or until deep golden brown on the top.

Cool on a rack and serve warm or at room temperature.

    Prijatno!

Avocado and poblano pepper omelette

Everyone knows that I’m a huge fan of avocados, so much so that I have even experimented with it in a cheesecake!  Sunny South Africa, where I spent my formative years, was abundant with many varieties of fruits and vegetables and amongst them was the wonderful avocado.   My parents, young immigrants from the former Yugoslavia, had never seen an avocado, paw paw (papaya), granadilla (passion fruit) or guava before and gradually incorporated these nutritious and heavenly fruits into our diets (mom’s fruit salads were always the best!).  My father, upon his first taste of the avocado, deemed it needed salt and pepper, and from then on, my mother made sandwiches with mashed avocado, salt and pepper and they were simple but very tasty.  A wholesome food such as the avocado doesn’t need much primping, according to mama!  I still enjoy these sandwiches and the memories they evoke.

A long time staple of the middle Americas (earliest evidence of it is from 10,000 BC!), the avocado tree is native to the tropics.  The mild-flavored flesh is almost always consumed raw in salsas, dips and salads.   High in monosaturated fats (the best kind) and potassium (the mineral that keeps those pesky leg cramps at bay!), the avocado is also a factor in reducing cholesterol and consistently appears at the top of many healthy food lists. 

I try to incorporate it in our salads, sandwiches, tacos and another salad, and now, in a delicious omelette.  The buttery, rich texture of the avocado lends itself well to this preparation.  As it warms, its subtle flavor and creamy texture contrast with its surroundings -  bold onions, sweet red peppers and spicy poblano.  I highly recommend it!

The headliners…chopped cilantro, red onion, jalapeno, red pepper, poblano pepper, green onions and avocado:

Sauté the vegetables in a pan.  When they are starting to soften, pour the beaten eggs over them and sprinkle with salt and pepper to taste

Using a wooden spoon or a spatula, push the egg mixture from the edges inward and tilt the pan so that the runny raw egg from the middle falls onto the pan and starts to cook.  Cover half of the egg mixture with the cheese of your choice and the avocados, and then flip the exposed end over to enclose them. 

Avocado omelette

For 2 very generous portions (we like our eggs, what can I say!)

¼ red onion, chopped finely

1 jalapeno, seeded and chopped finely

1/3 red bell pepper, chopped finely

1 green onion, thinly sliced

¼ cup chopped cilantro

4 eggs, beaten

salt and pepper, to taste

½ avocado, seeded, peeled and cubed

2 slices provolone cheese, mozzarella, feta, chevre, cream cheese, or whatever cheese you fancy that would melt quickly

Have all of the above ingredients prepared before you begin to cook the omelette.  Over medium heat, heat about a tablespoon of olive oil in a saucepan.  Add the onion, jalapeno, red bell and sauté for about 3 minutes.  Add the green onions and  cilantro and cook for about 2 more minutes.  Spread the vegetables out evenly in the pan. 

Pour the beaten eggs over the vegetables evenly.  Sprinkle with salt and pepper.  Let eggs cook for about a minute or two (the edges will be cooked but the top will still be raw).  Using a wooden spoon or a spatula, push the egg mixture from the edges inward and tilt the pan so that the runny raw egg from the middle falls onto the pan and starts to cook.  Cover half of the egg mixture with the cheese of your choice and the avocados, and then flip the exposed end over to enclose them.  Remove from heat and cover with a lid.  Allow to sit for about 5 minutes so that the cheese melts and the avocado warms. 

Crispy egg, spicy peppers, gooey cheese and warm avocado makes for a delicious breakfast!

Prijatno!

Poppy seed and Walnut strudels for Eastern Orthodox Christmas

Mir Božiji, Hristos se rodi!    The peace of God, Christ is born!  That is the greeting you will hear on January 7 across Serbia, other parts of former Yugoslavia and Russia.  Eastern Orthodox Christians remain the last holdouts against change of the theological calendar from the Julian to the Gregorian calendar.  Therefore, Christmas (Božić) comes two weeks after the rest of Christianity celebrates the birth of Christ.  Kids being kids, celebrating Christmas twice has never been a problem for our children who are products of an American father and a Serbian mother! 

So when everyone else is back to a normal schedule and on their first diet of the New Year, my parents are in full swing smoking meat and preparing the sour cabbage that has been fermenting for weeks for the sarme (cabbage rolls).  They also roast pork, and Mama makes a delicious Russian salad with chopped ham and vegetables . 

My job for Božić is to not forget to include the lucky coin in the česnica before I bake it!  The kids especially look forward to pulling their piece of bread from the česnica to see if it contains the lucky coin.  And this year I tried my hand at walnut and poppy seed strudels.  They are traditionally baked during the holidays and consist of a rich and buttery yeast dough with a sweet filling of nuts or poppy seeds.   Known as štrudle (pl.) in Serbia, these are also known as Beigli in Hungary, Potica in Slovenia, Povitica in Croatia, and Makowiec in Poland.  I am very pleased at how they turned out, having done a lot of research in books and on the web and finally combining several different recipes to create my own.  These strudels are very moist and can be eaten at any time of day.

Poppy seed and Walnut strudels.  Makes 4 12” rolls (2 walnut and 2 poppy seed)

For the dough:

1 1/2 teaspoons instant or rapid-rise yeast

5 1/2 cups all-purpose flour, plus more for kneading

1 1/2 cups milk

1/4 cup sugar

1 teaspoon salt

1 cup (2 sticks, 8 ozs) unsalted butter, cut into 1” pieces

6 egg yolks (the egg whites will be used in the walnut filling)

For the walnut filling:

1 1/2 pounds walnuts

1 1/2 cups sugar

1 tablespoon ground cinnamon

pinch of salt

1/4 cup (1/2 stick, 2 ozs) unsalted butter, cut into 1” pieces

1/2 cup milk

6 egg whites

For the poppy seed filling:

2 cans poppy seed cake and pastry filling (I use Solo brand).  Open them and you’re ready to go!

To make the dough and strudels:

In a large mixing bowl, combine yeast and flour.  Using a paddle attachment, blend the two ingredients at low speed.  Set aside.

Measure milk, sugar, salt and butter in a microwaveable measuring cup.  Heat in microwave at 30 second intervals until the butter is melted and the mixture measures between 110F – 120F.   On low speed, pour the milk and egg yolks into the flour mixture.  Beat until the mixture has formed a sticky mass and the ingredients have blended, about 2 minutes.  Turn the dough out onto a heavily floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl;  place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.   Because the dough is very rich with eggs and butter, it may even take up to 1 1/2 hours.

Line a large 12” x 18” baking sheet with a silpat or parchment paper (grease parchment with oil).  Turn the dough onto a generously floured surface.  Pat it down with your hands into a large rectangle (photo left). 

 

Cut the dough into two equal pieces.  Set one aside.  ***Roll one piece of dough to 1/4-inch thickness or 24” x 16”.  Spread with walnut filling up to about 1 inch of the edges (top right photo). 

Fold the 1-inch edges over the filling at both short sides (see pictures above).  Starting with one long side, roll the dough tightly to the other end, like a jelly roll.  Cut the roll into two equal 12” strudels.  Pinch the exposed ends to seal the filling inside.  Place each roll on the prepared baking sheet so that the long seams are on the bottom and the rolls fit crosswise on the sheets.  Space the rolls out (you will have 4) so there will be space in between rolls for them to rise.

Now take the dough that has been set aside and roll it out the same way (instructions start here ***).  Fill it with poppy seed filling.  Roll up as instructed above, cut into two and place on baking pan.  You should now have 4 rolls.

Cut a piece of wax paper large enough to cover the strudels.  Spray or grease one side with oil.  Cover the strudels and allow to rise until doubled in volume.  Gently spread the tops with a little of the beaten egg whites left over from the walnut filling.  Preheat oven to 350 degrees.

Bake at 350 degrees for about 60 minutes, or until the tops are golden brown.  Cool completely.  Slice into thin sections and using a sieve, dust with confectioner’s sugar.

To make the walnut filling:

Grind walnuts, sugar, cinnamon and salt in a food processor until finely ground.  Pour the mixture into a medium saucepan.  Add the butter and milk.  Over medium heat, stir the mixture constantly until the butter has melted and the mixture is starting to dry.  Remove from heat and allow to cool.

Beat the egg whites until they are stiff.  When the walnut mixture has cooled, add about 2/3 of the egg whites to it and fold gently with a spatula until completely combined (you will use the rest of the whites to spread the tops of the strudels before you bake them).  Use this filling as stated above. 

I have submitted this recipe to Susan’s Yeastspotting roundup.  Check her site for more delicious yeast-driven recipes.

To my Eastern Orthodox family and friends: Želim vam Sretan BoŽić i najlepšu i uspešnu 2010!

Prijatno!

Krofne - Serbian doughnuts for good luck in 2010!

New Year’s Day traditions invariably involve resolutions, a fresh start and the consumption of certain foods which are believed to hold the promise of good luck, good health and prosperity and undoubtedly help to lessen the effects of hangovers!  In the South, black-eyed peas and collard greens are the key ingredients, while in Italy and Brazil it’s lentils.  The Spaniards eat twelve grapes at midnight, one for each coming month, and in Poland and Germany herring and sauerkraut work their magic.

In my native Serbia, the tradition is to eat krofne.  Krofne are sweet and airy doughnuts that are made with a yeast-activated dough similar to beignets, Dutch oliebollen and Polish pączki.  As the yeast feeds on the sugar, the dough rises and so will your good fortune!  Always round in shape, krofne symbolize that we have come full circle and are about to start anew.  

Krofne are delicious hot with just a sprinkling of sugar, or filled with jam, preserves, honey, cinnamon or even Nutella.   Each person fills their own once they are served.  These come with a warning:  once you’ve had one, you have to have another, and another, and another…!

Krofne (Serbian doughnuts)  adapted from Violet Sekulich’s recipe at St Sava Serbian Orthodox Church in Merrillville, Indiana.

7 cups all-purpose flour, plus extra for dusting and kneading

1 tablespoon instant or rapid-rise yeast

1 cup milk 

1 cup water

1/4 cup sugar

2 teaspoons salt

1 stick (4 ozs.) unsalted butter, cut up into 1 tablespoon chunks

3 large eggs

1/2 gallon vegetable oil

Blend 7 cups flour and instant yeast in a large bowl.  Set aside.

Combine milk, water, sugar, salt and butter in a microwave-safe bowl (I use a glass measuring bowl).  Microwave at intervals (depending on how strong your microwave is), until the liquids register between 110° – 120°F.   Pour liquids and eggs into flour and yeast mixture and beat with a wooden spoon until the mixture in blended and sticky. 

Generously flour a work surface and dump the dough on the flour.  Knead for about 5 minutes, adding flour a little at a time until the dough is smooth and slightly sticky.  Lightly grease a bowl with oil.  Place the dough in the bowl and flip it over so that the entire surface of the dough is covered in oil.  Place the dough in a warm part of the kitchen and allow it to rise until it is double in size.  When the dough has doubled in size, place it on a floured work surface and punch it down with your hands.

Sprinkle a little flour on top and fold the dough over itself a couple of times.  Knead for a couple of minutes and using a rolling pin, roll the dough until it is about 1/2” thick.  Using a 2.5” cookie cutter dipped in flour, cut dough into rounds as shown below.  Here we’re using an old cookie cutter which is leaving a circular impression in the dough which disappeared as the  doughnuts rose.

Transfer each dough round onto a floured cookie sheet lined with a silpat, parchment or wax paper.  Allow to rest for about 30 minutes.  Meanwhile, heat the oil in a fryer to 350°F.  Fry doughnuts until light brown, flipping them over after about 2 minutes.  Drain for a couple of minutes on a cookie rack that has been placed on newspaper. 

Transfer the doughnuts to a serving platter and dust with confectioner’s sugar.  Serve with your choice of jams or preserves, honey, cinnamon or Nutella.

I wish all of my readers and their families peace, love, understanding and joy in 2010!

Prijatno!

Scottish oatmeal with Cranberry-orange compote for a *snowy* day

A thrilling and arousing event took place on Friday, my friends: it snowed in Houston!   A rare sight in our subtropical part of the world, it caused squeals of excitement that could be heard all the way from the end of the street!  The earliest snowfall in any year on record, some areas near Galveston received as much as one to three inches.  Quite an experience for some kids who have only seen the white powder in pictures.

The following (cold and icy) morning our droopy roses looking like they were made of crystallized sugar.

And the clouds gave way to beautiful crystal clear skies.

With all the Holiday parties, cookie exchanges and baking, it’s a good idea to make sure that one’s system is moving, if you know what I mean!  Oatmeal is a heartwarming way to start the day, especially when you’ve braved a snow storm and sub zero temperatures, such as we have! 

I like to use Scottish oats because they are ‘steel-cut’ and minimally processed . The oat groats are ground into a coarse meal, resulting in a chewy, yet creamy oatmeal.  Irish oats (also steel-cut) are coarser, and must be cooked longer.  Steel cut oats differ from rolled (old-fashioned) oats because rolled oats are groats that have been flattened and softened into flakes which are then steamed, thus allowing them to cook quicker.  High in iron, protein and fiber, it is best to cook steel-cut oats al dente to maintain their nutritional benefits.  Instant oats are precooked, prefabricated and dried and provide far fewer nutritional benefits.  The faster the oats cook, the quicker they will cause a spike in insulin - so don’t bother with Instant oats at all, plus the packets are loaded with way too much sugar. 

Fresh cranberries are a staple in my refrigerator at this time of year, but they can and should be eaten year round - they freeze well and maintain their juices and flavor.  I must be one of the few crazy people who can tolerate their tartness and eat them raw…pucker!   I’m always looking for new and inventive ways to incorporate them into our meals and desserts, other than with the standard turkey or ham stay tuned for more recipes.  They are loaded with Vitamin C and are high in fiber and when made into a tangy compote, they will perk up your everyday oatmeal!      

Scottish oatmeal for two

½ cup Scottish oatmeal (I like Bob’s Red Mill, available in many grocery stores)

pinch of salt

1½ cups cold water

pinch of ground cinnamon

milk, optional

Whisk oatmeal, salt and water in a small pot and bring to a boil on medium heat. Reduce heat to low and allow oatmeal to cook for about 8 - 10 minutes, whisking occasionally. Remove from heat and serve with cinnamon, Cranberry-orange compote and a little milk, if you so wish.

Cranberry-orange compote for two

½ cup fresh cranberries

1- 2 tablespoons white or brown sugar

zest from about  half an orange

¼ cup water

Place all ingredients in a small pot and stir to combine. Bring to a boil over medium heat. Reduce heat to low and cook for about 8 minutes or until the cranberries are soft and the compote has thickened.

Serve hot with Scottish oatmeal.

I couldn’t resist grating some extra orange zest on top of it all!

Prijatno!

A Spring Fling with the Darling Bakers!

My favorite time of year is Spring.   It’s a short season in Texas, and we spend as many evenings outside before the 90’s are upon us – that’s temperature and humidity, and voracious mosquitoes!   It’s time to admire the wildflowers, in particular the bluebonnets that line our highways and carpet the landscape.  The pictures above and below were taken by the lake in my neighborhood. 

I can’t resist the profusion of color and aromas that seem to appear overnight in our garden.  The grass is suddenly greener, the crepe myrtles leaf out quietly and the azalea bushes are a burst of color, alas, for only a couple of weeks.   Let’s see what’s blooming in my garden this Spring.

Here are blooms from our Formosa azalea:

The delicate flowers of the African Iris plant dangles upon long stems:

This Firecracker plant lives up to it’s name:

The Mexican flame vine attracts bees, butterflies and birds.  This makes Husbie very happy!   He plants native species in order to attract small, interesting critters around the yard.

A busy bee on the Meyer lemon blossoms.  It didn’t take long, did it?

A Monarch butterfly caterpillar chilling on the Plumeria:

A variety of vegetables and herbs, now planted in the garden.  This makes moi very happy!

 A fig lover’s delight!  Makes moi so happy I can hardly bear it!

Mexican (Key) lime blossoms – I know what you’re thinking!

The elegant Calla Lily:

Cat’s whiskers!

And finally, a fabulous Knockout rosebush that blooms all year and never fails to impress:

I am honored to belong to a group of lovely ladies called the ‘Darling Bakers’.   I’ve been getting to know them on another website, and boy are they a talented and interesting lot.  Our theme this month is ‘Spring Fling’.

One of the things I look forward to in the Spring is fresh, ripe, sweet strawberries.  For this occasion, I would like to share with you my recipe for Muesli, which includes a healthy portion of them.

Years ago, when I first moved to Houston, I enjoyed muesli at Marshall-Field’s department store in the Galleria.  A German woman who worked in the little cafe made it and she called it Birchmuesli.  I tried to coax the recipe out of her but all she offered were vague instructions on how to prepare it.  I immediately began experimenting, and my latest version is right on!  I’ve included variations for you to experiment with.

This recipe makes a healthy and delicious breakfast.  It combines raw oats with crushed pineapple, nuts and fresh fruit.  You can adjust the proportions to suit your taste.  Begin the night before you plan to eat it. 

Muesli

Serves 2

1 cup raw oats (not minute or instant)

1 8-ounce can crushed pineapple in it’s own juice (you will use the pineapple and the juice)

2-4 tablespoons plump raisins, cranberries, dried blueberries, dried cherries, or a combination.

2-4 tablespoons cream, half and half, milk or yoghurt.  The cream will make it rich and creamy – go for it!

2 teaspoons brown sugar (or honey), optional

1/4 cup chopped pecans, walnuts or almonds, toasted

fresh fruit of your choice, cut into bite-sized pieces - strawberries, blueberries, apples, bananas, peaches, raspberries, blackberries

The night before you plan to eat the muesli, combine the oats, crushed pineapple and its juice, and dried berries in a bowl until well mixed.  Cover and refrigerate overnight.

The next morning add the cream, half and half, milk or yoghurt to loosen the mixture.  It should be easy to stir but not too thin.  Add the sugar (optional), chopped nuts and fresh fruit.  Enjoy!

Prijatno!