Me, Myself and Indian Cuisine - White Mushrooms (Kumbh)

So, the other day I was thinking to Myself, "Self, you never cook anything from India".  Normally, and I use that term loosely, when "I" think to "Myself", Myself ends up traveling down some strange culinary rabbit hole leaving unsuspecting "Me" sitting in the aftermath thinking, "Whahappened?"   Yes, when "I" think to "Myself" it begins to worry "Me".

But Me being Me, the more inclusive of the three and spurred by some desperate need for "Self" preservation, as well as being more detail oriented than "I" or "Myself", piped in with "Ya know, for all the array of spices and herbs that We DO have, We are always missing something to execute a decent Masala."

After which "I" thought back, quite simply and succinctly, "Chicken".

"Don't bait Me"

"I'm just sayin'... Though "I" could really go for some Mushrooms, Myself"

And there it was....   White Button Mushrooms cooked in Spicy Butter and Milk.  Simple, elegant, and not requiring a full pantry full of the harder to find ingredients like Black Cumin, Nigella Seed, White Cardamom, Fenugreek and Curry leaves (yep, Curry is an herb too, not just a spice mix) or Mustard oil.  All We really needed was the contents already contained within the panty..... Cumin, Coriander and a little White Pepper.

Honestly, this dish tastes better with Cremini, Baby Bella, Champignon, Italian Brown, Brown Button, Chestnut mushrooms or whatever the current marketing BUZZ word is calling them right now.  They are all the same.  The original button mushroom (Agaricus Bisporus, mentioned above by the litany of names) mutated in 1926 while being cultivated in Pennsylvania, resulting in a "White" mushroom.  At that point in time, white foods, like white bread, were considered to be more healthy because they were "Pure".  (sigh) As if.  Anyway, all the white button mushrooms on the market are decedents of that original Pennsylvania mutation.  Me, Myself and I really prefer the flavor and texture of the Brown ones though.  The white ones have a rubbery texture and seem to be, almost, slimy on the outside after being cooked.  That's just Me.

White Button Mushrooms (Kumbh)

1 lb White Button Mushrooms (Cremini "Brown Button" are better)
4 oz Unsalted Butter (definitely NOT low fat)
3/4 cup Onion, minced
1 tsp Garlic, crushed
1 tsp Coriander, ground
1 tsp Cumin, ground
2 TB AP Flour
1 cup Whole Milk
Salt to Taste
2 tsp White Pepper

Remove the stems from your Mushrooms and save them for another purpose.

Set the Mushroom caps aside.

Place a large skillet over medium flame and allow the butter to melt.

Add the Onion and Garlic and Sweat for 5 minutes, or until softened.

Add the Coriander and Cumin, cooking until fragrant.

Remove the skillet from the flame and add the Flour, stirring to combine.

Return to the flame and cook until the color darkens slightly.

Slowly stir in the milk.

Once thoroughly combined, add the mushroom caps.

Cook for 5-7 minutes, stir every once in awhile... (The mushrooms should begin releasing liquid to mix in with the sauce)

Remove from the heat and season with Salt and White Pepper.

Serve, over Brown Basmati rice.

Now if you will excuse Me, Myself and I need to have another chat.  :)

Mangia!!
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Wordless Wednesday - Hungarian Inspired Mushroom Soup

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Chowin' on Chowder - Pacific NW Style Clam Chowder

Evidently Autumn has arrived.  Gone are the 90 degree days, for the sun is hiding behind the rain clouds and I swear the temperature dropped into the 50's...  This all means one thing.  It's time for soup.   Not just any soup. It's time for chowin' down on some chowder.

So what exactly IS a chowder?  Well, the best I can come up with is the word calderia.... Which is Latin for "a place to warm things"  This is the root that spawned words like caldera, as in volcano, and the word "cauldron" (boil, boil, toil and trouble, fire burn and cauldron bubble)   :)   In France, these handy soup cauldrons that hung from a hook over the hearth fire, were called "chaudiere".  Ah HA!  First connection... Now it get's good, cause there are a lot of fish soups/stews on the northern coast of France... So, let's hop the channel over to jolly olde England and you will find the old English word "jowter" meaning fish peddler.   Second connection... 

Now we all remember from our European history class, right?  Let's refresh.  You see, the English really loved to visit France; regularly, as a matter of fact, and usually with a fairly large army... Thus there was a lot of cross cultural interaction...  (I am assuming)  I am sure, at some point, a jowter was in Normandy and made his fish soup in a chaudiere and the rest is history...  Say it three times fast...

A jowter makes chowder in a chaudiere...  Evidently, the name stuck.

What traditionally makes chowder different from soup or stew is that the ingredients were originally layered with old biscuits or crackers, which were the thickening agent.  Granted, today most chowders are not made with layered ingredients of onions, lean pork, biscuits (sea biscuits or hardtack crackers) and fish covered in water and cooked until the bread breaks down and thickens the "chowder", most chowders simply contain flour and starch from the potatoes as thickeners ...  But though our method of preparation has changed over the years, the spirit of chowder's humble beginnings remains, as most chowders are served with copious quantities of crackers to be sprinkled on top or hidden underneath.

I am a "New England Style" person...  Not so big on the "Manhattan" version which made it's debut in the 1800's as the popularity of tomatoes increased.  But I get a little weird about tomatoes and seafood.  There is also Rhode Island Style, which is a clear broth style, similar to Delaware and Hatteras styles... Then there is the Minorcan style from Florida, which is a kicked up (datil chile laced) version of Manhattan.  Even though I am a big fan of New England style chowder which contains bacon, (awesome!) my favorite recipe is a Pacific NW affectation.  Bacon/salted pork sits on the sidelines, to be replaced by Butter and Smoked Salmon....   mmmmmm  Thus, you have the "Pacific NW Style" clam chowder.

Pacific NW Style Clam Chowder

3 TB Unsalted Butter
1/2 cup (2 oz) (56 g) Celery, fine chop
1 cup (3.5 oz) (100 g) Onion, fine chop
2 TB Shallot, minced
1 medium (9 oz) (255 g) New Potato, diced
3 TB AP Flour
a 6.5 oz (185 oz) can of Clams
2 oz (56 g) Smoked Silver Salmon, flaked
1 1/4 cup (10 oz) (295 ml) Whole Milk
1/4 cup (2 oz) (60 ml) Half and Half
2 TB Sour Cream
8 oz (235 ml) Clam Juice (in the bottle)
2 TB Flat Leaf Parsley, finely chopped
Kosher Salt (If your smoked salmon is really salty, you won't need this)
Copious amounts of Freshly Cracked Black Pepper
Finely chopped Flat Leaf Parsley for serving
Crackers and Butter for serving.

In the bottom of a medium pot, melt the Butter.

When the foaming subsides, add the Celery, Onion, Shallot and Potatoes.... and sweat until the potatoes and celery are tender.

Sprinkle the vegetables with the Flour and cook until the flour smells slightly nutty. (about 5 minutes)

Drain the Clams and reserve the juice.

Add Clams, Smoked Salmon...

Then add both the bottled Clam Juice and the reserved Clam Juice.

Stir in the Milk too.

In a small bowl, whisk Half and Half with Sour Cream,

then add this to the pot as well.

Season with copious quantities of Black Pepper and simmer gently until slightly thickened. (about 15 minutes)

Place Crackers in the bottom of the serving bowls.

Ladle the chowder over the crackers (the crackers will further thicken the chowder) or serve with "Oyster Crackers" or Saltines on the side if you like your chowder a little more loose.

Hit it again with freshly ground black pepper...

Place a small pat of butter on top and sprinkle a small amount of chopped Flat Leaf Parsley.

Kick back and watch the rain fall while exuberantly consuming your bowl of liquid warmth.

Mangia!!
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Peter Piper Prepared a Pot of Pepper Porridge - Cream of Bell Pepper Soup

The world is full of cream soup...

Cream of Asparagus, Cream of Mushroom, Cream of Chicken, Cream of Celery, Cream of Broccoli... Heck, even the famed Vichyssoise is a Cream of Potato and Leek.  But I don't think there is a cream soup out there that is quite as delicious and versatile as Cream of Bell Pepper.

To start with, you can use just about any Bell Pepper.  They all taste slightly different, giving you a myriad of flavor possibilities from the exact same recipe.  Red, Orange, Yellow, Purple, White or Green they are ALL delicious.  You can make one batch or divide the recipe into two 1/2 batches with 2 different colors of pepper for a little panache at the table.

In my case, I used Red and Yellow for their complimentary flavor qualities.  The Red pepper has a stronger, more pungent flavor while the Yellow Pepper has a more subtle and creamy flavor.  A perfect balance of deliciousness.

Creamy Bell Pepper Soup

2 TB Olive oil; divided
1 medium White Onion, diced; divided
1 1/2 Red Bell Pepper, seeded and sliced thin
1 1/2 Yellow Bell Pepper, seeded and sliced thin
2 Cloves of Garlic, minced finely; divided
1/2 cup White Wine; divided
1/2 tsp Kosher Salt; divided
1/4 tsp Cayenne Pepper; divided
4 cups Chicken Stock; divided
1 cup Heavy Cream; divided
4 TB AP Flour; divided

Divide Olive Oil between to medium saucepans and place over medium heat. Once the oil is hot divide the chopped Onion between the two pans and sweat for 5 minutes, until a little soft.

Add the the Yellow Peppers to one pan and the Red Peppers to the other along with a minced clove of garlic to each pan; saute for an additional 5 minutes.

Add the 1/4 cup of White Wine to each pan and let it reduce by half.

Season each pan with 1/4 tsp Kosher Salt and 1/8 tsp Cayenne Pepper.

Add 2 cups of Chicken Stock to each pan.

Bring to a boil then reduce heat and simmer for about 11 minutes, until the peppers are soft.

Strain the Yellow Peppers and return the stock to the sauce pan.

Puree the Peppers in a blender or food processor, until smooth.

Add the puree back to the stock and place over medium heat.

Rinse the blender jar or processor bowl and repeat the above steps with the Red Peppers.

You know, like washing your hair - Lather, Rinse, Repeat.... Or in this case - Puree, Rinse Repeat.

Raise the flame to medium high and mix 1/2 cup of Heavy cream with 2 TB of AP Flour for each sauce pan of soup.

Add the Cream/Flour mixture to the soups.

Grab a whisk, and whisk the soups until they thicken slightly.

Serve in 2 separate small bowls with crusty bread, or serve both soups in a single bowl. (I like the whole Yin Yang presentation).

Ah!  The Zen of soup.

Mangia!!
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