Abso-bloomin' Shrooms

There was a time in my life....not all that long ago... when "stuffed mushrooms" meant ooey gooey nuggets of joy filled with sausage and bechamel sauce.  Not anymore.  Now, my stuffed mushrooms are healthy and yummy in their own right.

This is one of those recipes I regard as a "kitchen sink" recipe, also known as whatever I have in the pantry that sounds good or needs to be used up.  That's what I love about this recipe.  As long as you have mushroom caps and the base of bulgur wheat, you can go in any one of a number of directions, adding this or that and deleting what might be missing on the larder shelf. 

The recipe below is a good starting point, but I've made variations that included sunflower seeds or nuts, sun-dried tomatoes, and various herbs.  Just by changing a spice to an herb or a couple ingredients, you have an entirely different flavor.  These little jewels are just as good reheated the next day as leftovers which make them ideal when you're having a hectic week.  I generally serve them with a great Spanish Rice recipe from The Healthy Kitchen cookbook by Andrew Weil, M.D. and Rosie Daley.

Abso-bloomin' Shrooms

1 cup bulgur wheat
2 cups water
1 tablespoon olive oil
1 yellow onion, chopped
3 cloves garlic, minced
1 can artichoke hearts, drained and chopped
15-20 Kalamata olives, pitted and chopped
1 fire-roasted red bell pepper, chopped
1/2 cup freshly grated Parmesan cheese**
1/2 teaspoon cumin
large pinch of cayenne pepper (optional)
salt
freshly ground pepper
10 medium or 4 large portobello mushroom caps

Place the 2 cups of water in a medium saucepan and bring to a boil.  Remove from the heat and add the bulgur wheat.  Stir, cover, and allow to sit for 30 minutes.  The cooking of the bulgur wheat can be done well before mixing the remaining ingredients.

 Warm the olive oil in a saute pan over medium heat.  Add the chopped onions and cook until soft, approx. 8-10 minutes, stirring occasionally.  After the onions are soft and slightly translucent, add the minced garlic and continue cooking until the onions are golden and lightly browned.  Don't let the garlic get too brown.  Remove from the heat and cool.

Combine the bulgur wheat, cooked onion/garlic mixture, artichoke hearts, Kalamata olives, red bell peppers, and 1/3 cup of the Parmesan in a large bowl.  Add the cumin, cayenne, and salt to taste.  Season the cavity of each mushroom cap with a little salt and freshly ground pepper.  Generously fill the mushroom cap with the bulgur wheat mixture.  Gently press the filling into a domed shape so it doesn't fall apart during the baking.  Top the mushrooms with the remaining grated Parmesan cheese.

Preheat the oven to 400 degrees Fahrenheit.  Place the mushroom caps in an oiled baking dish and bake until the cheese is melted and the mushroom caps are tender when tested with a fork, approximately 40-45 minutes.

** This recipe can be a converted from vegetarian to vegan simply by omitting the Parmesan cheese or by substituting a soy cheese or dairy-free cheese.

Remembering: Popping the Cork

I don't know when or even why we started the tradition of writing on corks, but it seems we've done it as long as we've been together.  Similarly, I don't think there was ever actually any intended end use for the scribbled on stoppers.  They have heralded grand events like weddings and births, special occasions and gatherings, life punctuations, and simple days we want to remember.

There is a collection of three corks on the desk in my studio reminding me of an especially difficult contract from which I am now free.  On our window sill is another grouping from dinners with friends.  Kitchen drawers hold a plethora of corks of varying vintages and wineries each possessing its own special notation.

No, our house is not overflowing with corks and most people who visit would probably never notice, but we do on occasion.  The other day I was looking for a biscuit cutter and opened a drawer to find a cork from a dinner at a favorite restaurant when  Dan's daughter, Nicole, was visiting nestled against another noting a happy vacation in San Francisco.  These subtle little cylinders, when discovered, usually bring a smile to my face and transport me back to that moment when Dan pulled out his black pen and immortalized the occasion.

I've contemplated the idea of putting the corks in clear jars or bowls and sitting them around the house so we could see them, but somehow that would take the fun out of our discovering them in the normal comings and goings of daily life.  Perhaps they are perfectly placed....playing hide and seek...happily reminding us of the special moments in life when we least expect it.

Valentine's Day: Paris, Pears, and Pooches

Dan and I have never been fans of dining out on holidays like New Year's Eve and Valentine's Day.  We're perfectly happy to have a quiet, low-key evening at home.  This year was no different.  An especially nice surprise was the fact we were able to have a fire as it was an absolutely Arctic 60 degrees in L.A.....okay, all of you with snow on the ground can stop groaning now.  Needless to say, it was a nice romantic treat. 

Perhaps we were still reveling in the stunning images of Paris in Woody Allen's Midnight in Paris (which we watched last weekend) or I just needed a St. Germain fix, so our drink of choice this year was a La Rosette.  A La Rosette is St. Germain topped with Brut Rose' graced with a strawberry.  For anyone not familiar with St Germain, it is an elderflower liquor with a sweet, floral flavor and the most exquisite bottle.  The recipe is on the St. Germain web site as one of their suggested wedding cocktails. It was positively scrumptious and the color was a soft antique pink.

My go-to dessert these days is poached pears.  I often make them when we have guests as they are light and elegant.  Last night I served the pears with a dollop of creme fraiche drizzled with the wonderfully luscious poaching liquid and a strawberry.  The perfect dessert for the end of a perfect day.

Well....not entirely the end.  We somehow found a little more room for a few chocolate covered strawberries in front of the fire while we watched the Westminster Kennel Club Dog Show.  Of course, we were cheering for the Golden Retriever.....who, once again, didn't even make the short list in the Sporting Group.  We're convinced there is a huge conspiracy against, what we consider, the best breed ever.  Our Valentine's Day Best In Show award goes to the Golden!

La Rosette

1/2 jigger St. Germain
Brut Rose' (we used Mumm Napa)
berry for garnish  

Pour the St. Germain in a champagne flute and top with the Brut Rose'.  Garnish with a strawberry or raspberry.

Reisling Poached Pears

3 cups (1 bottle) Reisling
1 teaspoon vanilla
6 firm, ripe Bartlett pears with stem
juice of 1 lemon
sugar for coating
creme fraiche
berries for garnish

Preheat oven to 400 degrees Fahrenheit.  Pour the wine in a baking or gratin dish large enough to hold the pears upright.  Add the vanilla and mix with the wine.

Peel the pears, leaving the stems intact.  Cut a thin slice off the bottom so the pears sit upright.  With a melon baller, cafeullly remove the core from the bottom.  Rub each pear with the lemon juice and then roll in the sugar to coat.  Place the pears in the baking/gratin dish.

Roast the pears, basting frequently until tender and slightly golden, approximately 1- 1 1/2 hours.  The time may vary depending on the ripeness of the pears.  Test the pears by piercing with the tip of a knife.  When the knife pierces the flesh easily, the pears are done.  The poaching liquid will automatically reduce during the cooking process.

Serve the pears warm, cold, or at room temperature with a dollop of creme fraiche, a drizzled puddle of the poaching liquid, and a berry garnish.

You could serve the pears with ice cream and/or whipped cream rather than the creme fraiche.  I have also served the pears with a raspberry syrup garnished with fresh raspberries.

I've posted additional photos of our dinner on the Living Simply page.

Soup For You: Adzuki Bean Soup

Soup, or the lack thereof, entered the ranks of sitcom history thanks to Seinfeld and the episode entitled, "The Soup Nazi."  The declaration, "No soup for you!" will forever bring to mind Elaine's ill-fated attempt to order soup while imitating Al Pacino's famous "hooah"  in the movie Scent of a Woman.  Unlike the Soup Nazi, my rallying cry is more apt to be, "Soup for everyone!"

Soup in our house bears no resemblance to anything Andy Warhol captured on canvas.  It is made from scratch and always in a large batch.  When money gets tight or finances are uncertain, the first thing I say is, "No problem.  I'll just make more soup."  When work gets crazy or schedules are stretched to the limit, the first thing that comes to mind is, "No problem.  I'll just make a pot of soup."  And then, of course, there's the requisite chicken soup for colds.  It's amazing how many ills....physical and otherwise....a simple bowl of soup can remedy.

A recent addition to my soup repertoire is Adzuki Bean Soup.  After reading about adzuki beans, I happened upon them in the bulk food section of Whole Foods.  While some beans can become mushy in soup, these little maroon babies not only remain firm, they have a decidedly meaty texture.  This is especially nice if you happen to be living with any "default vegetarians".....people who are vegetarians only because the person cooking the meals is a vegetarian.  Welcome to our house.

This recipe makes a lot of soup which is why it is great for busy schedules.  I make a pot on Sunday for dinner.  We have it again a couple days later and the rest is frozen for another dinner or two.  I usually serve this soup with a batch of Spelt Biscuits.

Adzuki Bean Soup

2 cups adzuki beans
2 tablespoons olive oil
1 large onion, chopped
8 carrots, peeled and chopped
8 celery stalks, chopped
3 garlic cloves, minced
2 (28 oz.) cans diced tomatoes in juice
8 cups vegetable or chicken broth
2 cups water
salt and pepper

Rinse the beans in cool water and discard and misshapen beans or stones.  Place the beans in a saucepan and add water to cover.  Bring to a boil over high heat.  Boil for 4 minutes, then remove from the heat, cover, and let stand for one hour.  Drain the beans.  The beans will still be firm at this point.

Over medium heat, warm the olive oil in a large soup pot.  Add the onion, carrots, celery, and garlic and saute, stirring often, until softened but not browned, about 15 minutes.  Add the tomatoes and their juice, broth, beans, water, and 2 teaspoons salt.  Bring to a boil.  Reduce heat to low, cover and simmer for at least 2-3 hours until beans are tender. Season with salt and pepper.  If the soup seems too thick, add a little more water.  When reheating the leftover soup, it may be necessary to add a little more water to thin.  As with most of my soup recipes, the recipe can be cut in half if this is just too much soup for you!

Obviously, this soup is vegetarian/vegan only if using the vegetable broth instead of chicken broth.

Save the Farm: A Documentary

My new issue of Urban Farm (March/April) arrived yesterday.  As I quickly flipped through it, I noticed a blurb about the documentary, Save the Farm (Cinema Libre Studio, 2010).  The documentary recounts the 2006 battle over the South Central Farm in Los Angeles County.

We were living in Southern California at the time and I remember news broadcasts with clips of Daryl Hannah, Danny Glover, and other celebrity activists at the farm, but truth be told, that was during a phase of my life when I rarely pulled my head out of the mayonnaise jar.  In other words, I had yet to see the light in regard to healthy living, sustainability, and urban farming.

To offer a brief background of the situation, in 1987, the city of Los Angeles paid developer Ralph Horowitz $4.7 million for his abandoned industrial property at 41st and South Alameda.  Mayor Bradley spearheaded efforts which provided the community access to the land for the purpose of growing food in one of the attempts to revitalize South Los Angeles after the 1992 riots.

The South Central Farm was 14 acres, equal to 12 football fields, and was divided into 350 plots which were assigned to individual families to tend and grow food.  All the methods used on the farm were natural and organic, using no pesticides.  The farm provided the only green space in the heavily industrialized and rail-based Alameda corridor.

In an area known for its lack of healthy food options, these garden plots provided many lower income families their only access to affordable organic produce.  In addition to generating food for the area, the farm provided a community center and park.  South Central Farm was one of the most successful city projects, operating without a budget or funding from the city except for the land use.  These gardens enabled the families to supplement their income in addition to significantly reducing their own food expenses.

 It is estimated there were between 100-150 varieties of plants and 500 mature fruit trees grown on the site, most of which were indigenous to Mesoamerica.  Since many of the residents didn't have health care provided through their employers, they grew medicinal plants and herbs as well.  As one woman in the movie states, it was not just about growing food, it was about passing on culture and tradition. 

Ralph Horowitz sued the city three times to get the land back and in each case, the court ruled against him.  For unknown reasons, however, the city decided to sell the land back to Horowitz in 2003 for $5 million even though the land at the time was estimated to be worth between $13-20 million.  The decision to sell the property back to Mr. Horowitz was not made public.

After all injunctions to save the farm had expired, on March 5, 2006 the community farmers received an official notice to vacate from the sheriff's department.  On May 24, 2006 the farmers received their final eviction notice.  The LAPD was then free to force them off the land they had farmed for upwards of thirteen years.

This documentary recounts the struggle of the farmers, community, and activists to save what was then the largest urban farm in the nation.  It reflects the spirit and commitment of a community and their attempt to protect the plot of land that had become an integral part of the South Central landscape.

I truly regret the fact my interest in urban agriculture and healthy living came too late for me to participate in the effort to save the farm.  As the one young activist says in the film, she had never been arrested and didn't know what to expect., but she was proud despite her mother yelling at her.  If I had been in attendance and confronted with an arrest, I too would have been proud....and yes, my mother probably would have yelled at me too.

The short documentary is well worth watching for anyone concerned with urban farming, sustainability, or environmental issues.  The movie is available for viewing online free of charge at www.savethefarmmovie.com and www.hulu.com.  Additional information regarding the farms can be found at www.southcentralfarmers.com

Origins Box Makeover

I often find myself ranting about our "disposable society" in which perfectly good objects are thrown away.  Mind you, keeping something with the intention of  "repurposing" it and being featured on an episode of Hoarders are vastly different things!  I'm just saying before you toss something, give a little thought as to whether if might serve another purpose.


One of the things I find especially hard to throw away are boxes.  Good solid boxes.  Shipping boxes can be broken down and reused.  Moving boxes....which we seem to use more than anyone else I know....are also easy for reuse.  But what about really "repurposing" something?

A few years ago, I received a gift of Origins products which came in a beautiful green box.  I held onto it with the intention of using it again.....for something.  I found its next incarnation after driving myself crazy every time I opened the bathroom drawer that held my toiletries and make-up.  I could never find what I was looking for, things piled up and jammed the drawer when I tried to open it, and the bottom line?  It was just plain messy.  

With very few supplies and a little time, I converted the gift box into a make-up box that fits inside my bathroom drawer perfectly.

      Supplies:
          Self-sealing cutting board
          Ruler
          X-acto Knife/Scissors
          Double Sided tape
          Pencil
          Decorative paper

I found a fabulous piece of wrapping paper at Paper Source with an antique letter motif perfectly suited to our vintage bathroom and the color of the box.  I love, love, love Paper Source!!!  They have amazing products that could get anyone's head spinning with ideas and I love their DIY philosophy.  On a side note, if you're not near one of their stores, they have a great catalogue and website.

I measured and cut the paper for the lid and bottom of the box (this measurement produced a length of paper that covered the exterior  Origins label, wrapped around the edge and covered part of the interior).  After placing double sided tape around the edge of the backside of the length of paper, I positioned the paper on the box.  When I came to the edge, I made sure to crease the paper well to create a crisp edge.  The last step was to fill the box and place it inside the drawer!

While I used this for make-up, it would work equally well to hold office supplies or jewelry. 

When the World Gives You Kohlrabi.....

A few years ago, Dan and I bought a CSA (Community Supported Agriculture) share.  CSAs are fabulous options for locavores, people who are concerned about the practices used in growing their produce, and anyone interested in supporting small farms. One of the other benefits of  a CSA share is the opportunity to experience new and unfamilar produce.

Growing up, I was exposed to a wide range of fruits and vegetables, but our first basket contained a lovely, pale green globe of a veggie that stymied me.  I thought it might be kohlrabi, but had to do a little research to confirm my hunch.  Next problem....what on Earth do I do with it? 

I poured through cookbook after cookbook and came up with very little.  The taste and texture were most often described as something similar to turnips, rutbagas, radishes, and apples.  In the end, I decided to throw care....and kohlrabi.....to the wind and try a gratin of sorts.

The kohlrabi itself is quite mild and benefits from the kick of the freshly cracked pepper and flavor of the  Parmesan.   The texture and taste when raw could be compared to a buttery broccoli.  When baked, it reminds me a little more of a rutabaga.  Needless to say, we've taken to this little green guy and now make a habit of picking up one or two on our Sunday morning trips to our local Farmers' Market.

Kohlrabi Gratin

olive oil
1/2 kohlrabi bulb
2 tablespoons freshly grated
     Parmesan cheese
salt
freshly cracked pepper

Serves 2 as a side dish

Preheat oven to 350 degrees.  Rub the inside of a 6" round baking dish with olive oil and set aside.  Cut the kohlrabi in half.  Place one half in a zip-lock bag and refrigerate for future use.  Peel the other half and thinly slice in 1/8" slices.  Starting at the outer edge of the gratin dish, arrange the slices in a decorative overlapping circular manner and repeat moving inward toward the center of the dish.  Top the slices evenly with the Parmesan and season with salt and pepper.  Bake until the cheese is nicely browned and the kohlrabi is fork tender, approximately 40 minutes.

This recipe can easily be doubled or tripled and prepared in a larger baking dish. 

The Spice Route: Curry

I grew up in a family that didn't eat a lot of ethnic or spicy food.  Spaghetti and meatballs was considered ethnic, the box of Bell's poultry seasoning the most exotic spice blend in the cabinet, and the only head of garlic my Mom ever bought is probably still in her kitchen, but now resembles something out of King Tut's tomb.  Maybe it was an act of rebellion or simply exposure to a wider range of cuisines, but in my world, chicken feet are now considered ethnic, I often run out of garlic because I use so much, and my regularly used spices include yellow, red, and green curry powders and pastes.

For me, yellow curry falls into the same category as risotto in that it often varies with what's in season or in the refrigerator.  This is probably a good time to mention I'm a vegetarian....actually, a lacto ovo pescatarian.  My Mom gets a real kick out of that and often asks me to tell her friends "what I am".  Basically, that just means I eat milk products, eggs, and fish.  I do not, however, eat farmed fish for reasons that might come up in future posts.  As a vegetarian, my curry ingredients usually include some combination of vegetables and/or tofu over a brown rice (basmati, jasmine, etc).

My yellow curry doesn't include coconut milk while most others do.  I started making this years ago and as a result, I can't remember why I originally omitted it, but have also never found a reason to add it back.  Other than chopping and cooking the vegetables and/or tofu, the actual curry portion of the recipe is really fast and quite easy.  I should also add, this is a very mild curry so even the most unadventurous eaters should be fine.

So which color curry is my favorite?  Whichever color is on the plate in front of me!

Yellow Curry with Vegetables

5 tablespoons butter
1 onion, chopped
1/4 cup Bob's Red Mill All Purpose Baking Flour*
2 1/2 cups vegetable or chicken broth
2 tablespoons yellow curry powder
salt
2 cups carrots, sliced and boiled
3 cups cauliflower florets, roasted with olive oil
2 cups green beans, trimmed and steamed
4 cups cooked rice

Serves 4

Place the broth in a small saucepan and warm.  Melt the butter in a saute pan over medium heat and stir in the chopped onions. Cook the onions until soft and translucent, but not browned.  Add the flour and stir (I use a whisk) until smooth and thick.  Cook for a couple minutes over low heat, but don't allow it to brown.  Gradually add the the warm broth stirring constantly.  The butter, onion, and flour mixture will thicken into a smooth sauce after the addition of the broth.  Add the curry powder and stir/whisk until well combined.  Lean over the pan after you've added the curry powder and inhale.  The aroma is so fabulous you can't help but smile and swoon.  Season with salt.  Add the vegetables and stir gently.  Place a cup of the cooked rice in the bottom of a soup bowl and top with the curry mixture.

*I use Bob's Red Mill All Purpose Baking Flour as we are gluten-free whenever possible.  Bob's is a great all around flour and I can't detect any difference from white flour in this recipe.  Bob's All Purpose is a blend of garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, and fava bean flour.  You can substitute 1/4 cup regular flour instead if you prefer.

Vegetable Options
While I used carrots, cauliflower, and green beans in the above recipe, other good veggie options are potatoes, broccoli, and peas.  When I use potatoes, I boil them until fork tender.  Broccoli is best steamed or roasted with a little olive oil.  The only peas I've ever used in this recipe were frozen and thawed prior to adding.

Tofu Option
Using extra firm tofu; drain, pat dry, and cut into 1/2" cubes.  Place tofu cubes in a bowl and toss with 1 tablespoon of olive oil.  Season with salt.  Spread tofu on a baking sheet and bake in a preheated 375 degree oven, stirring occasionally, until browned and slightly puffed.  After plating the rice and curry mixture, top with the tofu cubes.

I Did a Bad, Bad Thing.....Again

Hello, my name is Kristin and I'm an addict.  My addiction is to books.  I'm a bibliophile and there doesn't seem to be any rehab facility catering to that addiction.  No matter how many moratoriums I put on the purchase of books, I fall off the wagon and paper cuts ensue.

My Mom (aka Betty, Betty Jane, La Bette, The Queen Mother) reminded me yesterday there was a time I came home from school and announced I didn't want to learn how to read.  Intelligent woman that she is, she decided to pull a little reverse psychology and told me, "That's fine, but then when you grow up and can only get a job as a topless waitress you won't even be able to make your truck driver of a husband a box cake because you won't be able to read the directions."  And with that, she went back to doing whatever she was doing before my oh-so-full-of-my-six-year-old-self made my grand declaration.  As we all know, mothers get blamed for everything.  So, my addiction really isn't my fault, it's my Mom's.  Thanks, Mom.


Yesterday the happy box with my next fix arrived.  Inside, underneath the lovely packing pillows full of air, were Farmer Jane: Women Changing the Way We Eat by Temra Costa and Twelve By Twelve: A One-Room Cabin Off the Grid & Beyond the American Dream by William Powers.  (Reviews to follow in the coming weeks)

Sometimes reading can be dangerous....at least for people like me.  After reading only three chapters of Twelve By Twelve and doing some searching on the Internet, I asked Dan just how crazy he thinks I am. Usually when I ask him something like that he looks like a deer caught in the headlights waiting to hear what I did or asks in his best Desi Arnaz imitation, "Lucy, what did you do?"  I had found the perfect place for us to buy in Maine!  The sweet, little cabin is located in Freedom (love the names of towns in Maine; Freedom, Hope, Liberty, Friendship, and Unity) on 17 acres and is only $59,000!  I've learned to lead with the things that might grab him.  Sadly, he knows me too well and quickly pulled it out of me that the "rustic" 400 square foot cabin has no electricity, no water, no heat....the one bright spot?....it does have an outhouse.  For some unknown reason, Dan didn't think this property would work for us.  Go figure.  It wasn't until later in the day that I realized no electricity means no television, no computer, and no Internet.  Maybe he was right.....this time.

Next stop.....Freedom, Maine

P.S.-- Before we went to sleep, I asked him again just how crazy he thinks I am.  This time he answered, "A whole lot crazier than I thought you were before you showed me that cabin."