Everydayguy » mushroom

What’s in Da Fridge – Mushroom Soup with a Twist

wally — Tue, 29 Dec 2009 19:46:00 +0000

>So I have not written a post in a long time! As we are revamping www.everydayguy.tv (EGTV), our focus has been on creating the technology avenues to make EGTV – a leading brand for Today’s Everyday Guy!!!!

With that said, here is one of our 1st recipes for 2010. Videos and Pictures will follow.

It is a cold, wintery day in New Jersey, just got back in the house from some sales calls, need to make something to knock the cold off. Look in the fridge, what do we have:

- Portobello Mushroom – take 4 whole (medium to large).
- 2 whole carrots (thinly sliced in circles)
- one red onion (thinly sliced)
- 2 whole parsnips. (thinly sliced in circles)

Take a Soup Pot (Medium to large size 2 to 4 quarts). Need high heat to start – pre-heat the pot, add Olive Oil (I use extra virgin), chopped garlic, onions. Take the heat to medium. Stir, now you can add Mushrooms than Arrowroot (or flour or Baking Powder) Enough to cover (will be used for thickening – the mushrooms and onions produce a lot of water). Stir had seasoning – I use (all to taste)

- Garlic Powder
- Kosher Salt
- Cayenne and White Pepper (yeah both)
- Dry Basil
- Dry Oregano

Also added has
- tablespoon of Cinnamon
- tablespoon of Cinnamon Maple Powder
- tablespoon of Balsamic Vinegar

Let simmer and blend. Constantly stirring every minute for 5 minutes or until it all most becomes like a paste. Add Water (about 2 quarts), Carrots and Parsnips.

Let cook on low – medium heat for 20-30 minutes.

Next step, you are not required but I like to do it. Carefully remove the solids from the soup with a slotted spoon and place in a blender or food processor. Puree….add back some of the liquid from the soup…mix and now pour back in the pot. (You are almost done!!) Time to add the final touches.

At this point, the soup is really ready to eat. I like to add a couple of different things! As this is What’s in Da Fridge….no cream or whole milk in the house..I use two tablespoons of whole Mayonnaise (YES that is what I said May).. wisk it in slowly, sprinkle some more Cinnamon Maple..

let simmer for about 5-10 minutes while removing the fat (oil from the top) – again not a necessary step but recommended. While this is happening, grate some carrots, onions and parsnips (if you have it add some pork – I got bacon) so I quickly deep fry the combo – carrots, onions, parsnips and bacon.

Now we are ready to eat….To large ladles of the soup, top it with the fry combo. I like to add a little chipolte sauce and sprinkle of truffle oil. Done…Ready…EATING and still eating…Matter of fact…I could take a bath in this stuff..

Happy and Blessed New Year!!!!!!!

>What’s in da Fridge – Mushroom Torta

wally — Fri, 21 Nov 2008 06:59:00 +0000

So first off, I do not know what you would name this dish but I like it. It is perfect for What’s in da Fridge!!!

It is pretty easy to put together. I am basically taking an approach that is used all over Europe – find some stuff in the house and make a snack for the family.

Ingredients
- 2 Store bought 9” pie crust.
- 8 eggs (be prepared to separate the yolks and whites).
- ½ lb of Pastrami
- Mushrooms, we have Portobello and Button.
- One Red Onion
- 2 Carrots
- Ricotta Cheese
- Shredded American
- Spices and Herbs
o Basil
o Oregano
o Allspice
o Thyme
o Salt and Pepper (pinches)
- Baking Powder (2 pinches)

I happen to have a food processor so some of the stuff goes a little faster, but this is a quick dish.

Slice the following ingredients into thin strips – Pastrami, Potato, Carrots, Onion, Mushrooms. You need to let the Pastrami, Onions and Mushrooms “sweat” a little in a pan on the stove – no frying, just need to cook them up a little – the mushrooms have a lot of water, want to get some of them out. Take off the heat and let cool while you prepare the wet portion.

Separate Eggs Yolks and Whites in a bowl (or food processor) beat 8 egg yolks and 4 whites while adding the spices and herbs. In another bowl, beat the whites (till frothy but peaks are not required).

In large bowl, combine Eggs, Ricotta Cheese with the Pastrami, Onions and Mushrooms while adding the baking powder for thickening and to add a little rise. Take the pie pans, light coat them with olive oil and poke a few holes in them with a fork for air. Place the Potatoes and Carrots in the bottom and cover with the Egg / Cheese / Mushroom / Pastrami mixture. Cover with the Shredded American.

Now they are ready for the preheated oven (350 degrees – F) – you only need about 10-15 minutes.

They will be come golden brown. Take them out – let cool, slice and serve.

Enjoy!

What a dreary day!!! – Good day to cook

wally — Tue, 29 Apr 2008 17:33:00 +0000

Sitting at home. Working wondering why the hell am I going to start a crazy 3 weeks of travel. I needed to address a couple of things:

- BILLS – Paid what I could the rest will get done!
- WEIGHT – Fatso that I am got my but on the treadmill, ever since I moved to the Miami, I did not get the Sexy South Beach Look, I got the Fatso Beached Whale Look!!!!!!! Need to get my but moving. Got on the Treadmill. Did 45 minutes.

and now it’s time to take care of my personal side – the SOUL! What is the best thing for the soul – FOOD – Actually cooking!!!! As many of my friends know and those of you that participate in EGTV (www.everydayguy.tv) will learn, I love to cook!

My favourite thing to do is “Clean out ” the refrigerator – some of you may have the same issue I have, live with someone that buys vegetables and never cooks them (or over cooks them). So part of today’s menu is just that! Let’s see Mushrooms, Onions, Celery, Apples, Feta Cheese, Bacon, Chicken, Lettuce, Apple Juice, Garlic

What can I make?

- Soup
Take 4 stalks of Celery, half a onion (prefer spanish), one Apple, 2 strips of Bacon – Slice them thin. Put it in a soup pot with with Olive Oil, a pinch of salt, pepper to taste (I like it) and assorted herbs (use fresh if you have them, if not, dried) – used oregano, basil and sage. – plus a dash of nutmeg.

let them sautee in the pot for about 5-10 minutes on med-high heat don’t let burn just soften, add 1/4 stick of butter and now the mushrooms sliced. Give it about another 5 minutes. Constantly stirring, add olive oil, if necessary so not to burn. If you have it, take a potato masher and mash everything together. Stir in 1/4 cup of flour (or I like arrowroot). It will look like a thick paste, dark roux!

Now add one bay leaf, and liquid – if you are chique and have a stock (beef, chicken or vegetable) add it to cover, should be ttwice the size of the rough, (I don’t know – guestimate it!!!) cover, on low-medium heat for 30 minutes. When it comes to a boil, turn off the heat, stir in a half a cup of milk (or heavy cream is better but more fattening).

We are almost done. You can serve it like this or – I like to take my scoop and take out any remaining solids plus half the liquid put it in a blender and blend it.

Add it back to the remaining soup. You have a great soup for a chilly, dreary day. Note – if you have a little Truffle, Chive or Chili oil – it will go well on top.

Serve with croutons, toast or even your favorite grated cheese!

- Chicken Stuffed Mushrooms.

This is a pretty easy dish.

Heat a Non-Stick Pan that you can put in an Oven and cover. (Preheat oven to 375)

Take the Chicken (breast) and butterfly it (sliced). Season with salt, pepper, allspice (or nutmeg).
take the sliced mushroom, feta cheese chop coarsely together. Stuff breast. Close. take 3 – 4 strips of bacon and wrap.

Olive oil in pan. Place the breast in pan. Let them brown on each side. Let the bacon seal of the breast and get brown. Now add the Garlic and a cup of Apple Juice to the pan. Cover it. Put it in the oven. 15-30 minutes. You should be GOOD!

Take it out.

Remove from the liquid. Let sit.

Prepare plate with Lettuce, (great if you could slice some onions and tomatoes).

Slice breast on a diagonal. Serve on top of lettuce.

Now I feel better!!!!!!!!!!!