Saturday's Omelet, the Perfect Omelet and Cracking an Egg with One Hand

Typically my omelets are light and fluffy. This morning I left the heat on a little to high to start and browned the underside (outside). Despite a bit of overcooking, not what I call the "perfect omelet", it still turned out moist and delicious. Made with three eggs with a splash of water, I cooked the omelet in a little olive oil and filled the center while it was runny on top with a large pinch of sea salt, a dash of cayenne pepper, chopped and sauteed garlic, chantrelles, scallions, orange and yellow peppers, sour cream and avocado. I let it cook from the bottom up. No lid. On the side I served a dollop of Tuong Ot Toi Viet-Nam Chili Garlic Sauce.

Try this technique for making the perfect omelet: 

1. Crack three eggs in a bowl and beat until thoroughly mixed with a splash of milk or water. 
2. Pour into a lightly oiled, oven-proof stainless omelet pan at room temperature; slow cook on medium heat on a stove top burner (gas or electric). 
3. Roll the pan occasionally to see how it's cooking on the bottom. 
4. While still a little runny on top, add your filling ingredients and shredded cheese. 
5. Next, place the omelet in a pre-heated oven set to broil for two minutes. 
6. Be sure to have your oven mitt on when pulling your omelet out of the oven by the handle. 
7. Because you oiled your pan well, the omelet should slip right out and fold over. 
8. Garnish the top if you like with herbs, and add a dollop of sour cream, sauce, salsa or another condiment and serve hot.

I had hoped to share a link to an article by Tom Barkin of Slow Food Eugene and freelance writer. The archived article is unavailable, but here is an excerpt from the full article Tom sent me, written for The Register Guard and published on March 19, 2009:

Eggs a la perfection - The simplest of dishes can be the most difficult to get just right; with eggs, start with the farm. 

 

 "Ah! The perfect fried egg. Picture it sitting on a warmed plate amidst freshly buttered toast and crisp, salty bacon. Steam rises from the cup of coffee sitting nearby. The morning paper lies within reach, waiting to be read. The vision calls up moments of peacefulness and indulgence.

Or, consider the hard-cooked egg that for some inspires religious fervor. Visualize the Easter experience of some Christians for whom hard-boiled, red-dyed eggs symbolize the promise of eternal life. Or, consider Jews sitting at the Passover Seder table discussing the egg as a symbol of life, Biblical sacrifices in the Temple, the infinite nature of God, or springtime and rebirth.

Even the raw egg can engender vehement argument and protest. One can imagine the theologian and the scientist debating passionately whether the egg preceded the chicken or vice versa.

Eggs can do that for people. Some people, that is.

For others, eggs spur moments of culinary obsession. Those are my people...." Tom Barkin

Video: How to impress your foodie friends - Cracking an egg with one hand:

Slow Food - Eugene

Thursday night, we attended our local Slow Food convivium's annual fall members' meeting and potluck at Eugene's Garden Club on High Street. What a turnout (I overheard a headcount of 75) and what a feast!

Thanks to the generosity of our kids, we were able to shop while we were in town earlier in the afternoon for fresh ingredients and baked a double batch of our Vegetable Strata in their oven in Springfield, as our kitchen was 20-miles away from our destination. Other members and guests contributed an array of fabulous entrees, side dishes and desserts. Fortunately for me, many of them were gluten-free and vegetarian! We filled our plates to overflowing with the bounty of colorful, savory and sweet foods made with mostly produce, meats and products grown or produced by members and bought from local natural foods markets: Polenta Pie, Homemade Bread Bowl filled with Cheese in Brie with Shitake Mushrooms, Kale and Quinoa Salads, Vegan and Mushroom Farro Soups, Lemon Chicken with Garlic Potatoes, Pizza, Yukon Potatoes with wild Mushrooms and Apples, Scalloped Potatoes and Potatoes (with milk and sour cream from chef's cow), Neapolitan Ragu,Vegetarian Pesto Salad, Beet Risotto, Carrot Date Nut Muffins, Hazelnut Tarts, Berry Cobbler and much more....

Members bring their own eating and serving utensils, plates and bowls, cups and goblets, beverage of choice and a potluck dish to share with the group to all gatherings. We enjoyed the evening with our new friends and members John Karlik and Lynn Cosby of Good Food Easy, a CSA located in Creswell, Oregon, who graciously shared their soup spoons and wine with us.

Education is an important feature of Slow Food gatherings. This evening was no exception. After introductions and announcements Tom Barkin awarded checks to several non-profits from fund-raising events this past year. We heard from Jim Crane about the Time for Lunch initiative - "It's time to provide America's children with REAL FOOD at school."  and the School Garden Project:

We also enjoyed learning about the Farm to Table Program and the Willamette Farm and Food Coalition. Nicki Maxwell explained the Seed Ambassador program and introduced Seed Ambassadors Sareh Kleeger and Andrew Steel of AdaptiveSeeds to share their seed saving story with us.

I hope you will be inspired to find a local chapter of Slow Food near you! Contact Slow Food USA.

About the Eugene Convivium

Slow Food Eugene: "The Willamette Valley Convivium was established in 2000 by Nonie Fish, food writer, restaurant reviewer, and cooking instructor. In 2002, a leadership board was established to sponsor educational events, form partnerships with other local organizations, and coordinate with Slow Food USA. Slow Food Eugene is a vibrant and diverse convivium whose members include restaurateurs, food purveyors, farmers, educators, and committed food-and-wine lovers from all walks of life.

Eugene, Oregon is located at the southern end of the Willamette Valley, one of the richest agricultural regions in the world. Eugene and the surrounding areas of Lane County are recognized centers of small-scale sustainable agriculture. Our markets overflow with organically raised vegetables, fruits, nuts, meat, poultry, and cheeses. Local wineries produce award-winning pinot noir, pinot gris, and many other varieties. The nearby Pacific Ocean provides the finest seafood. The Cascade and Coast Range mountains offer fish, game, and mushrooms. Slow Food Eugene is dedicated to the celebration and preservation of this bountiful heritage through events, education, and political action.

Membership: Interested individuals and families are also encouraged to join Slow Food USA, the parent organization, to support the important goals of the national and international Slow Food movement and receive Slow Food publications."

Vegetable Strata

This festive vegetable medley is one of my family's favorite side dishes. Not only is it colorful, but it is delicious and nutritious. For variations, make this strata with seasonal vegetables from your garden or to complement holiday fare with winter squash and root vegetables like parsnips, turnips and rutabagas.

Ingredients:

2 cups Green Beans, fresh or thawed

2 cups Celery, bias cut

2 cups Carrots, sliced

1 large Onion, thinly sliced

4 Tomatoes, cut in wedges

1 green or red Bell Pepper, sliced

1 8-ounce can Water Chestnuts, drained

1/4 cup Butter

Dry Mix:

1-1/2 Tablespoons Tapioca

3/4 teaspoon Seasoned Salt

1 Tablespoon Sugar

1 teaspoon Salt

1/2 teaspoon Pepper

Directions:

   1. Preheat oven to 350-degrees.

   2. In a buttered 1-quart baking dish layer half of the vegetables in the order listed above.

   3. Sprinkle all of the dry mix evenly over the top of the first layer.

   4. Add a second layer of the vegetables, again in the order listed.

   5. Dot the top with butter (1/4 c. = 1/2 stick of butter)

   6. Bake covered for one hour; uncover and bake an additional 20-minutes.

Serves 4-6. To serve 6 or more, double the recipe (do not double the salt). With the doubled recipe, I turn up the oven to 375-degrees for the last 10-minutes of cooking. If you are taking this dish to a party, bake ahead and reheat just before serving.

Support your local farmers' market; buy organic produce, as often as you are able. Local Harvest is an excellent online resource for locating the best organic produce closest to where you live. Use the locator-map or type in the product, city, state and zip code to find family farms, farmers' markets and other places to buy organic produce in your locale. The LH online store catalog is a way to shop for items you can't seem to find locally. Enjoy the Blog Barn, a gathering place for Local Harvest bloggers.

He makes... plants for man to cultivate - bringing forth food from the earth.... Psalm 104:14

Possibly the World's Best Trail Mix

Next time you are making preparations to head for the great outdoors, make it a family affair to mix and package your own nutritious and energizing trail mix for your journey. If you find that anyone in your clan has an allergy to any one of the ingredients listed below, simple adjust the ingredients accordingly; select non-allergic alternative(s).

 

Here is Prevention Magazine's The World's Best Trail Mix:

Our exotic blend is low in calories, helps energize, and curbs hunger. Try this trail mix recipe for a delicious and healthy snack.

1. Dried Cherries (1/4 cup)
Picked from orchards in the Great Lakes region, cherries have twice as many antioxidants as red grapes and may help fight arthritis.
Try: Welch's Dried Cherries; supermarkets

2. Brazil Nuts (6 nuts, halved)
The seed of a giant South American Amazon tree, each "nut" contains 10 times the recommended intake of selenium, a mineral with heart-helping antioxidants.
Try: Whole Foods Market Raw Brazil Nuts; Whole Foods stores

3. Dried Yacon (1/4 cup)
This Peruvian-grown vegetable looks and tastes like a dried Granny Smith apple. It's high in cancer-fighting flavonoids and digestion-promoting chlorogenic acid.
Try: Navitas Naturals Raw Dried Yacon Slices; Whole Foods and Vitamin Shoppe stores

4. Dried Goji Berries (1/4 cup)
This tart Chinese fruit (think cranberry meets green tea) provides 18 amino acids, which help maintain and repair body cells.
Try: Woodstock Farms Natural Goji Berries; grocery and health food stores

5. Cacao Nibs (1/4 cup)
Grown in the rain forests of Ecuador and Peru, this raw chocolate has up to four times the flavonoids of more processed varieties, helping to lower blood pressure. Chocolate-covered nibs are sweeter.
Try: Natural Zing Raw Organic Cacao Nibs; naturalzing.com; Dagoba Organic Chocolate Covered Cacao Nibs; select health food stores

6. Jungle Peanuts (1/4 cup)
From the Ecuadorian Amazon, these soft and meaty nuts are a good source of oleic acid, a monounsaturated fat recently linked to cancer prevention.
Try: Sunfood Nutrition Organic Wild Amazonian Jungle Peanuts; sunfood.com

Trail mix recipe nutritional info per 1/4 cup (makes 6 servings): 146 cal, 3 g pro, 17 g carb, 7.5 g fat, 1 g sat fat, 0 mg chol, 3 g fiber, 14 mg sodium
 

Since I am not always able to find all the above-mentioned ingredients like Cacao Nibs, Jungle Peanuts and Yacon, I create a similar mixture of nuts and dried fruits, which can include any or all of the following: apple-sweetened cranberries, organic dried apples, banana chips, apricots, raw cashews, almonds, pecans, dark chocolate.... I bag individual portions to carry baggies of them in my car for energy snacks in between meals and to take along on walks.

What do you put in your family's favorite trail mix?

Cure for Nature Deficit Disorder

Nature Deficit Disorder is a term coined by Richard Louv in his 2005 book Last Child in the Woods, refers to the alleged trend that children are spending less time outdoors, resulting in a wide range of behavioral problems. Louv claims that causes for the phenomenon include parental fears, restricted access to natural areas, and the lure of the screen.

It appears that these capped crusaders are thoroughly enjoying the freedom they've been granted to explore the natural surroundings in the Mount Pisgah Arboretum, with family and friends nearby learning about hunting and cooking wild mushrooms and sampling the fare at the Mushroom Festival village.

I came upon these two lads playing together under the woodland canopy, leaping and flying about in what appears to be a dry streambed layered in fallen leaves, which softened their repeated and otherwise hard rocky landings.

 

 

 

 

 

 

Teaching children about the natural world should be treated as one of the most important events of their lives. - Thomas Berry

Mock Balsamic Vinegar and Jeera Lassi

The aromas coming from the kitchen were incredible. My pre-holiday test-run to try out these dishes was not without its challenges. While enjoying the warm notes of the smoky Provolone wafting from the kitchen as the strata baked, I took time out to defrag from a couple of glitches during preparation.

In the course of preparing dinner, I discovered (1) that my blender’s bearing was shot, leaking some of the swirling yogurt mixture all over the counter top as a metallic gray slurry, having run down through the motor first; (2) this is also the first time our fillet of sole came with its tough gray skin and spiny bones attached. My husband only noticed the topsides while making his selection at the fish market. Problems out of the way and resolved: blender in the recycle bin, fish recipe revised to accommodate two people who are not the least up to spending the next hour removing skin and bones, all ended well. The commingling of aromas kept us in a mood of great anticipation... and we weren't disappointed. Great meal!

Jeera Lassi is a traditional drink in India made by blending dry-roasted cumin seeds, yogurt, water and salt and pepper to taste. Especially with spicy foods, this beverage refreshes your palate between bites. Garnished with mint and roasted cumin.

Christmas Fish is a holiday entree meant to be presented as stuffed, rolled fillets sprinkled liberally with red paprika. Here you see that I spread the stuffing over the top of the sole fillets and baked according to the directions. This worked out quite well; much less work than rolling the fillets around loose stuffing.

Dinner this evening was an infusion of textures and flavors from four recipes taken from both of my Cooking Course Challenge books. The Christmas Fish is found on page136, Shilpa’s Roasted Beets on page 96 and Jeera Lassa on page 207 of the Recipes for the Specific Carbohydrate Diet; Asparagus and Provolone Cheese Strata is found on page 156 of The Gluten-Free Vegetarian Kitchen.

Asparagus and Provolone Cheese Strata can be prepared a day ahead. Chill 3 hours or overnight before baking.

Shilpa's Roasted Beets first marinate in Mock Balsamic Vinegar, combined with garlic, oregano, olive oil and salt and pepper to taste. This is now my favorite way to prepare beets. No boiling or peeling necessary. Delicious served hot or cold.

How to make Mock Balsamic Vinegar:

Ingredients:

3/4 cup red wine vinegar

1 cup red wine

1 tablespoon honey

Directions:

Mix all the ingredients together in a small saucepan. Bring to a rolling boil for 3-5 minutes. Reduce the heat to medium and simmer for 20-25 minutes longer. Let the vinegar cool. Refrigerates well for up to 2 weeks. Yields 1/2 cup.

Because the beets cook for an hour at 400 degrees, the strata for 45 minutes at 325 degrees and the fish for 30 minutes at 375 degrees, I baked the strata first, then increased the temperature, roasting the beets for a half hour, placing the fish on the lower rack to bake for the last 30 minutes without adjusting the temperature. The fish was moist and tender; not overcooked. I kept the strata hot in my warming drawer until the other two dishes were ready to serve.

 

Here's how to make Jeera Lassi:

Ingredients:

• 1/2 teaspoon whole cumin seeds
• 1 cup yogurt
• 3/4 cup water
• Salt and pepper to taste ( I used cayenne)
• Ice, optional
• Mint sprigs and roasted cumin seeds for garnish

Directions:

1. Dry-roast the cumin seeds in a small pan, without oil, over medium heat.
2. Stir seeds until they brown; do not burn.
3. Set a few seeds aside for garnish.
4. In a blender, combine all the ingredients except the ice and mint.
5. Chill or pour into glasses and add ice. 
6. Garnish with mint and cumin seeds.

Serving size: one 10 ounce glass

Enjoy!

"A messy kitchen is a happy kitchen and this kitchen is delirious." Anon

Cooking with Shrooms

Hungarian Mushroom Soup

My friend Jacqueline recently shared this Allrecipes.com recipe with me, which turns out to be the same Hungarian Mushroom Soup recipe I have from Rain Forest Mushroom Company, except theirs calls for a mix of wild mushrooms.  I've needed to get over my discomfort with the notion that cooking with mushrooms picked in the wild is "a dangerous fare". This past weekend was the perfect opportunity to take the wild mushroom challenge. I'm hooked.

Homemade Mushroom Soup 101 Wonderful!

While I took a break from cooking Friday evening, my husband spent 40 minutes in the kitchen making us this absolutely delicious creamy mushroom soup; vegetarian and gluten-free. He served it up in deep bowls with slices of fresh-baked bread for himself and gluten-free bread for me to sop up the rich and flavorful broth. Here's Cliff's version of the recipe:

Ingredients:

• 4 tablespoons unsalted butter
  
  
• 2 cups chopped onions
  
  
• 1 pound fresh white cap mushrooms, sliced (or mix: shiitake, maitake, oyster...)
  
  
• 2 teaspoons dried dill weed
  
  
• 1 tablespoon Hungarian paprika
  
  
• 1 tablespoon wheat-free soy sauce (or regular)
  
  
• 2 cups vegetable broth (or chicken stock)
  
  
• 1 cup milk
  
  
• 3 tablespoons almond flour (or all-purpose flour)
  
  
• 1 teaspoon sea salt
  
  
• cayenne pepper, to taste (or ground black pepper)
  
  
• 2 teaspoons fresh lemon juice
  
  
• 1/4 cup chopped fresh parsley
  
  
• 1/2 cup sour cream
  

Directions:

1. Melt the unsalted butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for another 5 minutes. Stir in the dill, paprika, soy sauce and broth. Cover, reduce heat to low and simmer for 15 minutes.
   
   
2. In a separate bowl, whisk the milk and flour together. Pour the mixture into the soup and stir until it's well-blended. Cover and simmer for 15 more minutes, stirring occasionally.
   
   
3. Finally, stir in the sea salt, pepper, lemon juice, parsley and sour cream. Mix together and allow the soup to heat through over low heat for 3-5 minutes. Do not boil. Serve while hot. 
4. Option: garnish with a dollop of sour cream and paprika. Serves 6 or 2-4 very hungry people.

Then on Sunday afternoon, we attended the Mushroom Festival and Plant Sale sponsored by the Cascade Mycological Society and Lane Community College at the Mount Pisgah Arboretum in Eugene.

Human Shroom ticket-takers at the footbridge. 

First things first, cast our vote in the Scarecrow Contest.

Kimby and Jade Maxson pose with their Spider entry,

which won "Best Overall" in the Scarecrow Contest.

Field to Table sauteed mushrooms (sans the penne pasta) and LCC Culinary School mushroom stroganoff in phyllo bowl.

We bought several bags of wild mushrooms, including

chantrelles, shiitake, maitake and oyster; 3 for $10.

We also came away with some excellent mushroom recipes.

More Mushroom Recipes on the Cascade Mycological Society website.

Last night, I used two bags of the mixed wild mushrooms I bought at the mushroom festival for a saute that will serve 2-4. This recipe really brings out the flavor of the mushrooms. Delish!

Ingredients:

• 1/2 pound of shiitake, oyster and maitake mushrooms
• 1 tablespoon olive oil
• 2 tablespoons butter (1/4 stick)
• Sea salt and cayenne (or black pepper) to taste
• 1 shallot, finely chopped
• 1-2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 2 cloves garlic, minced
• Light sprinkling of garlic salt, to taste

Directions:

1. Clean mushrooms by gently brushing away any residue with a damp paper towel.
2. Cut of any tough stems and discard. If mushrooms are large, cut into bite-size pieces, following the shape of the mushroom.
3. Heat oil and butter in skillet over medium-high heat. Add mushrooms, salt, pepper and saute for about 3 minutes. 
4. When liquid is released, raise heat to high and saute, tossing often for another 2 minutes.
5. When liquid is nearly evaporated, add shallots and saute for another 1 to 2 minutes or until mushrooms are lightly browned and tender. Add parsley and tarragon or chives. 
6. Taste. Adjust seasoning, if necessary. Serve hot.
   

 

 Cooking from Raman Prasad's Recipes for the Specific Carbohydrate Diet on page133, I made Nafisa's Spicy Fried Fish with halibut and served it with red Himalayan rice and the sauteed mushrooms. Magnifique!

Ingredients:

• 1 tablespoon freshly squeezed lime juice
• 1/4 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon sea salt
• 1 pound firm fish fillets, such as sole, halibut or bass
• 2 tablespoons olive oil
• Lime wedges, for garnish

Directions:

1. Combine lime juice, chili powder, turmeric and salt in bowl large enough to hold fish fillets.
2. Coat the fish on all sides and marinate for 30 minutes.
3. Heat olive oil in skillet over medium-high heat.
4. Place fish in skillet and cook until the bottom is done; about 4-5 minutes.
5. Turn the fish over and cook for another 3 minutes or so, until the fillets reach a crisp consistency and the fish is firm.
6. Garnish with wedge of lime. Serves 3-4.

Get yourself some wild mushrooms, invite some friends over and have your own Mushroom Fest!