From Dish Gwen:
Recently two events came together in my life, leading me to make mushroom soup. The first was that I got a new blender, after six months of having a busted old useless one taking up valuable shelf space in my kitchen. The second was that I started growing oyster mushrooms. I’ve been making this soup for years but I don’t make it often. Now that I’ve made it for my 20 month old son and he loved it, I have a feeling it will become part of our regular household menu. Plus it takes less than a half hour to make so it’s kind of a perfect dish.
- ½ lb oyster mushrooms, chopped (you can also use shiitakes, buttons, portabellos, whatever!)
- ½ cup chopped white onion
- 3 cloves garlic, chopped
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 2 cups whole milk
- fresh parsley, chopped
In a deep sauce pan, simmer the olive oil, garlic and onion on medium/high heat until they begin to brown, then throw in the mushrooms. Toss everything together with the salt and pepper, and cook for about 5 minutes. Add about ½ cup of water to loosen any brown bits or caramelized coating from the bottom of the pan, and turn off the heat. Carefully pour all of the contents into your blender, cover, and blend until you get a smooth puree (takes about 1 minute). Pour the puree back into the pot on medium/low heat, and add the milk, stirring so everything combines into a smooth, creamy mixture. Add additional salt as desired, and once it’s steamy hot serve in bowls with crusty bread. Serves 4, and this soup freezes well so got ahead and stash some away for later in a tupperware!
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From Dish Danielle:
This is a fabulously quick & snappy recipe, easy to whip up in a matter of moments. I must give attribution where it’s due, as this recipe was passed on to me from Dish Amelia, (Thanks ATC!). I’ve made these zucchini pancakes countless times for my private clients (they LOVE them!) and for myself (of course!) when in need of a low maintenance appetizer/side dish. Now that the semester has started and work is busier than ever, super speedy recipes are once again becoming my go-to’s… Enjoy!
3 6-8” zucchinis, grated, salted, and set in a colander in the sink to drain
½ c flour
4 thinly sliced scallions (more or less to your liking)
fresh chopped dill
freshly ground black pepper
zest of 1 lemon
8 oz plain greek yogurt
2 garlic cloves, minced
squeeze of fresh lemon juice
a little more dill & scallions
Let your zucchinis drain for about 30 minutes or so. While they’re drying out, prepare the rest of your ingredients: zest your lemon and chop your fresh herbs. Squeeze the grated zucchini in your hand to get the last bit of moisture out and toss into a medium bowl. Add the flour, egg, dill, pepper, & lemon zest to the bowl and stir with a fork to mix thoroughly. It’s almost time to fry these babies.
Now, fill a cast iron up about 1’’ deep with oil. I like to use grapeseed but veggie or canola will also do. Place the pan over a medium-high flame and wait for the oil to get hot.
While waiting, mix the garlic & lemon juice into the yogurt. Toss a bit of leftover herbs in there as well and stir. The pancakes are delicious with a bit of this yogurt on top — kind of a slap-dash version of tzatziki, (heck, if you have a cucumber around toss that into the yogurt too and then you’re a little more authentic…)
Scoop a small bit of mixture out and set it into the oil — if it starts frying, you’re good to start your first batch. If it doesn’t bubble/make frying sounds, increase the heat a bit and wait a few more moments. I use a medium sized spoon to scoop the mixture into the oil. These are free form, so don’t worry about them all being the same size/shape. Fry them off in batches, you want a deep golden color.
Set the finished pancakes on a paper towel to drain. Once you’re finished serve immediately!
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From Dish Gwen:
My husband and I recently signed up for a Community Supported Fishery (CSF) program, meaning every week we get to pick up a little package of fresh-caught seafood. So far we’ve gotten Long Island Oysters and clams, fresh Atlantic cod, a whole fish (which we grilled) and some really nice filets of striped bass. This week we received a golden tilefish filet, and although it was my first time cooking tilefish it was instantly clear to me where it gets its name (check out that coloration!).
Aside from being beautiful, tilefish is delicious. It’s a flaky white fish with fatty skin that reminds me of cod or halibut. Ours was caught the day we ate it off of Montauk, in Long Island. Here’s how I cooked it:
Ingredients (serves 2-3)
- 1-2 lb tilefish filet (skin-on, scales-off)
- 2 tablespoons honey
- 2-3 large shallots, sliced into rings
- 2 tablespoons butter
- 2 cups white wine
- white pepper
- olive oil
Simmer some butter in a small sauce pan on medium heat and add your sliced shallots. While they’re browning, heat up a larger skillet on high and grease it lightly with olive oil. When it is good and hot, place your filets skin-side-down on the skillet and let them cook for a few minutes (you want that fatty skin to get nice and crispy so don’t move or flip the filets – leave them alone!). Toss the shallots so they brown all over and then add the white wine and butter, as well as a pinch of salt, and stir on low heat.
Once the flesh of the fish is white nearly all the way through, take a spatula and scrape the filets off the pan and flip them over.
Turn off the heat, and quickly drizzle a spoonful of honey on the crispy brown skin of the filets, then spread the honey evenly across the surface of each filet. Sprinkle the fish with a pinch of salt and white pepper, then serve the filets over a bed of rice, pasta, polenta or another grain of your choice. Spoon the shallots and wine/butter sauce over the fish and enjoy!
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