Celery, Grilled Grape and Mushroom Salad

Okay, I better fess up that this salad cost over $40 to make! But that is probably because I bought all organic at Whole Foods. And also since the recipe was from the June, 2011 issue of Food and Wine magazine I should have known it would be a bit more on the pricy side. It was SUPER yummy though and is a great addition to a buffet. I made this for 4th of July and we had it with some steaks, grilled vegetables and other traditional salads (potato salad, coleslaw, etc.). It was a really classy addition to our dinner.

Also, this lasts surprisingly well as leftovers. Maybe I got lucky, but since there isn't too much lettuce there wasn't really anything to get soggy from the dressing.

I think the most fun part is that we grilled grapes. I know I've had grilled pineapple and peaches before, but grapes are novel. We just put them on the fire in a veggie basket and they cooked up great! ("We" really equals the guys who did the grilling and thought I was nuts.)

Celery, Grilled Grape and Mushroom Salad 6 servings 2 Tbsp. white wine vinegar 2 tsp. fresh lemon juice ½ tsp. celery seeds ¼ tsp. Dijon mustard 2 small garlic cloves, minced ½ cup plus 1 Tbsp. extra-virgin olive oil, plus more for brushing ¼ cup roasted almond oil Salt and freshly ground pepper ½ cup flat-leaf parsley leaves ½ cup tender celery leaves (from one head) ¼ cup salted roasted almonds, chopped 1 pound king oyster mushrooms, sliced lengthwise ¼-inch thick 2 cups green grapes (12 ounces) 2 heads butter lettuce, leaves separated 2 cups very thinly sliced celery

In a small bowl, whisk the vinegar with the lemon juice, celery seeds, mustard and half of the garlic. Gradually whisk in ¼ cup of the olive oil and the almond oil until emulsified. Season the dressing with salt and pepper.

In a mini food processor, combine the remaining garlic with the parsley,c elery leaves and almonds nad pulse until finely chopped. Add another ¼ cup of the olive oil and puree to a chunky paste. Season the pesto with salt and pepper.

Light a grill. Brush the mushrooms with oil and season with salt and pepper. Grill over high heat, turning once, until tender and browned, about 5 minutes. In a bowl, toss the grapes with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill over high heat until the skins begin to blacken in spots, about 3 minutes; line the grill with perforated foil if the grapes will fall through. Transfer the grapes and mushrooms to a large bowl and toss with the pesto.

Arrange the lettuce leaves on a platter and drizzle with half of the dressing. Spoon the mushroom-and-grape salad onto the lettuce. Toss the celery with the remaining dressing, spoon it on top and serve.

Spiced Lentils with Mushrooms and Greens

I'm always on the lookout for a way to incorporate lentils into my diet as well as more greens. So this recipe for Spiced Lentils with Mushrooms and Greens from the February, 2011 issue of Food and Wine magazine is perfect, especially since I think nothing with mushrooms can ever be bad. And there is nothing I love better than when foods that seem somewhat boring on their own (i.e. dry lentils and Swiss chard) get tossed together with some spices and end up super tasty as a result! And this is exactly what I got with this one. In fact, it was so good I didn't eat it as a side-dish as suggested in the recipe, I ate it stand alone as a light meal.

Spiced Lentils with Mushrooms and Greens 4 side-dish servings 1/2 cup brown or green lentils 3 Tbsp extra-virgin olive oil 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4-inch thick Salt 1 garlic clove, minced 1/4 tsp ground cumin 1/4 tsp ground coriander 1/4 tsp freshly ground black pepper 1/8 tsp turmeric 1/2 pound Swiss chard or other tender greens, large stems discarded and leaves coarsely chopped 1 Tbsp chopped parsley

In a small saucepan, cover the lentils with 2 1/2 cups of water and bring to a boil. Cover and cook over low heat until the lentils are tender, about 30 minutes.

Meanwhile, in a medium saucepan, heat 2 tablespoons of the olive oil. Add the shiitake and season with salt. Cover and cook over moderate heat, stiffing, until the mushrooms are tender and starting to brown, 5 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic, cumin, coriander, pepper and turmeric and cook, stirring, until fragrant, 1 minute. Add the greens and cook, stirring, until wilted, 2 minutes.

Add the lentils and their cooking liquid to the mushrooms and simmer for 3 minutes. Add up to 1/4 cup water if the lentils are too dry. Season with salt. Ladle the lentils into bowls, garnish with parsley and serve.

My Legume Love Affair (MLLA) was originally started by Susan of The Well-Seasoned Cook. This month's MLLA #33 is being hosted by Ammalus Kitchen

Scarlet Barley with Mushroom & Cannellini Paprikas

I admit that the main reason I made this recipe is so that I could shred a beet. I have had a thing with beets this past fall but so far I have only tackled roasting them. I found the concept of peeling the raw beet and then shredding it and using it as an ingredient intriguing. And when I learned this month's Monthly Mingle theme is "Think Pink" I decided this recipe for Scarlet Barley from Isa Chandra Moskowitz's "Appetite for Reduction" would be a fun contribution.

The Scarlet Barley along with the Mushroom & Cannelini Paprikas came together in about an hour. Shredding the beet for the Scarlet Barley was harder than I thought. I used the shredder on my mandolin and since the beet is naturally hard it was a bit difficult to get a good position for the shredder to shred it. And of course my hands turned all red. But once that was done the rest was simple. And it wasn't too difficult that I wouldn't do it again to use for other recipes if the ingredient is called for.

I prepared this dish prior to an evening appointment and let it sit on the stove for at least two hours before I ate it. Unfortunately I think it lost some flavor. The end result was somewhat bland to me. I think if I would have tried the barley after letting the fresh lemon sit for about 10 minutes it would have been much better.

The next day I sauteed some Swiss chard with green onions and garlic (like the way it is done for the Miso Udon Stir-fry with Greens and Beans recipe) and then threw the leftovers into the pan to reheat. I mixed it all together and after it was plated I squirted on a bit of sriracha. It was a really great combo to be eaten this way!

Scarlet Barley Serves 6 1 tsp olive oil 2 cloves garlic, minced Freshly ground black pepper 1 bay leaf 1 cup pearl barley, rinsed 2 1/2 cups vegetable broth 1/4 tsp salt 1 beet (about 3/4 pound), grated Juice of 1/2 lemon Fresh dill, for garnish (optional)

Preheat a 2-quart pot over medium heat. Saute the garlic in the olive oil for about 30 seconds. Add several pinches of pepper and the bay leaf. Add the barley, broth, and salt; cover and bring to a boil. Once boiling stir and lower the heat to low. Cover and cook for about 20 minutes, stirring occasionally.

When most of the water has absorbed, mix in the grated beet. Cook for about 20 more minutes, stirring occasionally. Turn off the heat, mix in the lemon juice, and taste for salt. Cover and let sit for about 10 mire minutes. Remove bay leaf and serve topped with fresh dill.


Mushroom & Cannellini Paprikas
Serves 4

1 1/2 tsp olive oil
4 cloves garlic, minced
1 pound cremini mushrooms, sliced
Several pinches of freshly ground black pepper
1/4 tsp salt
1/2 cup dry red cooking wine
1/4 cup vegetable broth
2 tsp smoked paprika
2 Tbsp fresh chopped thyme
1 (16-ounce) can cannellini beans, drained and rinsed
1/4 cup chopped fresh dill
1 recipe Scarlet Barley

Preheat a 4-quart pot over medium-high heat. Saute the onions in the oil until lightly browned, about 7 minutes. Add the garlic and saute for about 30 seconds. Add the mushrooms, pepper, and salt; cook until lots of the moisture has been released, stirring occasionally, for about 5 minutes.

Add the wine, broth, smoked paprika, and thyme. Turn up the heat and bring the mixture to a low boil. Boil for about 3 minutes. Lower the heat and add the beans. Cook to heat through, about 4 more minutes. Use a strong fork to lightly mash some of the beans, to thicken the sauce. Just mash a few against the side of the post and then mix 'em back in. Taste for salt and serve.

Serve over Scarlet Barley with plenty of fresh dill.

This month's Monthly Mingle theme is Think Pink and is being hosted by Sarah at Maison Cupcake.

Pork Medallions with Miso-Mushroom Sauce

I thought this was going to have an Asian flavor since it uses miso, but this is not so. Too bad because I made a few Asian side dishes and they didn't really blend all that well together. No one complained though because all of the food was so damn good!

For some reason, this dish reminds me of a classic roast beef type dinner my mom usually makes - with browned mushrooms. It's a nice hearty meal for a cool winter night. I used some organic, local, humanely killed pork I got from the farmer's market but you couldn't really tell with this one because the sauce is so heavy. At least it feels good to use those types of meats even if you can't always taste it.

Pork Medallions with Miso-Mushroom Sauce Serves 4 ¼ cup plus 2 tablespoons all-purpose flour, divided 1 pound pork tenderloin, trimmed of fat and cut into 1-inch-thick slices 2 tablespoons extra-virgin olive oil, divided 14 ounces shiitake mushrooms, stemmed and sliced (6 cups) 8 ounces white mushrooms, sliced (3 cups) 1 14-ounce can reduced-sodium chicken broth ¼ cup sake, (see Ingredient notes) 2 teaspoons rice vinegar ½ teaspoon freshly ground pepper 4 scallions, sliced 1 tablespoon miso

Place 1/4 cup flour on a large plate and dredge pork slices in it, shaking off the excess.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the pork and cook until golden, crispy and just barely pink in the center, 2 to 3 minutes per side. Transfer the pork to a plate; tent with foil to keep warm.

Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add shiitake and white mushrooms and cook, stirring often, until softened and beginning to brown, 5 to 7 minutes. Sprinkle the remaining 2 tablespoons flour over the mushrooms; stir to coat. Add broth, sake, vinegar and pepper and bring to a simmer over high heat, stirring often. Reduce heat and continue simmering, stirring occasionally, until the sauce is thickened and slightly reduced, 4 to 6 minutes. Stir in scallions and miso. Return the pork to the pan, turn to coat with the sauce, and simmer until heated through, about 1 minute. Serve the pork topped with the sauce.

Barley Stew with Leeks, Mushrooms and Greens

I've been trying to make some type of homemade soup or stew every week for a while now - usually vegetarian too. This is because I'm trying to eat healthier and soups/stews are a great way to play with new grains and vegetables. And it's nice to take for lunch once or twice during the week or else just have around the house for a night when I don't feel like cooking. I love the classic barley and mushroom combo and this stew is a traditional take on those flavors.

Barley Stew with Leeks, Mushrooms and Greens Serves 6 1 tablespoon olive oil, divided 1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only) 1 8-ounce container sliced crimini (baby bella) mushrooms 2 garlic cloves, pressed 2 1/4 teaspoons minced fresh rosemary 1 14.5-ounce can diced tomatoes in juice 1 cup pearl barley 4 cups (or more) vegetable broth 1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)

Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.

Marinated Grilled Portobello Mushrooms

A simple and easy way to prepare portobello mushrooms! And the interesting part is that you "marinade" them AFTER you grill them. The picture does not due these mushrooms any justice, but I had some technical problems this evening.

I have been finding lots of wonderful recipes like this one in Bobby Flay's Grill It! This one in particular is simple and crowd pleasing (to those who like mushrooms). I can see this becoming a standard side dish which I will prepare quite often while grilling this summer.

Marinated Grilled Portobello Mushrooms Serves 4 1/4 cup red wine vinegar 1 Tbsp. Dijon mustard 2 cloves garlic, finely chopped Pinch of red chile flakes 1 Tbsp. finely chopped fresh thyme leaves 2 Tbsp. finely chopped fresh flat-leaf parsley leaves 1/2 cup olive oil Kosher salt Freshly ground black pepper 8 medium portobello mushrooms, stems removed 1/4 cup canola oil

Heat your gill to medium.

Whisk together the vinegar, mustard, garlic, red chile flakes, thyme, and parsley in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper. The marinade can b e made 4 hours in advance and refrigerated.

Brush both sides of the mushrooms with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down, and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, 3 to 4 minutes longer.

Remove the mushrooms from the grill and cut inti 1/2-inch-thick slices. Place the mushrooms in a large bowl, add the marinade, and toss to coat. Let marinate at room temperature for 30 minutes before serving. The marinated mushrooms can be made 4 hours in advance and refrigerated. Serve cold or at room temperature.

Shimeji Mushrooms and Ginkgo Nut Parcel

I chose to make this Shimeji Mushrooms and Ginkgo Nut Parcel from the Japanese Light cookbook just because it looked like fun. I love mushrooms and the recipe includes photographs of wrapping up the little tin foil parcels. I haven't made anything like that in a while. The only problem was, I had no idea what shimeji mushrooms were. Long story short, they are also known as beech mushrooms. I found them in a package in the refrigerator section of the Asian market.

I wasn't all that impressed with these. It is a simple recipe with pure and simple flavors. Everything tasted fresh and healthy. I just wanted . . . something. Maybe more garlic or some soy sauce. After I ate half of my parcel I mixed them in with the Steamed Eggplant with Spicy Miso Dressing so that they could have some of the dressing on them. Maybe they would have been better if I ate them with a stronger flavored main dish.

Shimeji Mushrooms and Ginkgo Nut Parcel 2 packets shimeji mushrooms 1/4 cup extra virgin olive oil 2 garlic cloves, peeled and crushed with the side of a knife 12 ginkgo nuts* (sold ready to use in vacuum packs or cans in Asian markets) 1/2 teaspoon salt 4 thick slices lime 4 (12-inch) squares of aluminum foil *if using the canned variety, rinse off the brine

Preheat the oven to 350 degrees. Cut the base off of the mushrooms and separate them (or if desired, keep them in little clumps). Heat a skillet over a moderate heat and add the garlic to the olive oil to flavor. Remove the garlic when it turns golden. Increase the heat and quickly saute the mushrooms and ginkgo nuts; season with the salt.

Divide the mushrooms into four equal portions and transfer each portion into the center of an aluminum foil sheet. Add a lime slice to each one and gather up the corners to make parcels. Make the parcels as roomy as possible so as not to crowd the ingredients. Put them on a baking sheet and bake them for 5 minutes. Serve unopened and let your guests enjoy the fragrance as they open them at the table.

Tiddlywinks Toadstool Pie

I'll admit it. I made Amy Sedaris' Tiddlywinks Toadstool Pie because of the name. That and because it has lots of mushrooms. This recipe is SUPER easy. Just pop a pie crust in the oven, saute some mushrooms and make a cream sauce. Then mix it all together and put it in the oven.

When I read the recipe in I Like You: Hospitality Under the Influence, I assumed it would turn out more like a quiche. Actually, it is like a very thick cream of mushoom soup pie. What can be better?

note* I couldn't figure out the Weight Watchers points for this recipe because there is no serving size designated. And come on, look at all that butter! Stay away from this if you are on a diet.

Tiddlywinks Toadstool Pie 1 baked piecrust Cream Sauce: 3 Tbsp. of butter 3 Tbsp. of flour 1 cup of light cream Salt and Pepper Mushroom Filling: 1 lb. fresh mushrooms, sliced 2 Tbsp of butter 2 small garlic cloves, crushed 3 shallots, minced 2 egg yolks mixed with 1 Tbsp. of light cream Salt and Pepper 2 Tbsp. of white wine Topping: 1/2 cup of grated Swiss cheese

Instructions
Melt the butter in a saucepan. Stir in flour and cook until smooth. Add cream and bring to a boil, stirring constantly. Saute mushrooms in butter with garlic and shallots. Drain off any liquid. Add the mushrooms to the cream sauce and the egg mixture. Blend salt, pepper, and wine. Pour into pie shell. Top with cheese. Bake at 350 degrees for 15 to 20 minutes, until cheese in melted and crust is brown.