Mushroom Salsa

Yes, MUSHROOM salsa....

I know, I know, I know, you've tried millions of salsas: tomato, fruit, bean, corn, squash, blah, blah and blah...

This one will surprise you, I promise.   

When I was asked to demo something fresh at the very last Farmer's Market in December, the only things available were: Winter Squash, kale, onions, crafts, and Hazel Dell Mushrooms.  So, I decided to whip up a simple mushroom salsa/relish that had been served to me at one of our local mexican food restaurants.  

Initially, I thought this quick recipe would be an easy way to pass the saturday chatting with market friends and doing some winter shopping myself.... it was after all, a salsa. 

Salsa...(eyes glaze over).

I worried slightly if it would be a bit of a push to get people to try a raw mushroom salsa. However,  once I answered the "Mushroom Salsa??" question, I had a difficult time keeping up with the demand for samples! I am pretty sure I had a few market shoppers filling up their aluminum drink bottles with salsa when I was not looking.  Hands down, this was the most popular recipe I've ever offered!

It's THAT good, I swear!

 Besides, with all the Super Bowl recipes going around that will most likely to put an end to your New Year's resolution ( and you've really worked hard this year! ).  Why not bring something unusual, tasty, and inexpensive? This unique salsa will actually have more people asking YOU for your recipe, then praising your friend for her Buffalo Chicken dip concoction.  ( Sorry, I am a wee bit competitive...)


Please keep in mind this is a suggested recipe and I have a few notes I'd like you to consider.
 1.  Any mushroom will do, so it's find to use the inexpensive "white" ones.  I also find great deals on mushrooms at the local asian markets.
 2. This salsa benefits from a high lime/vinegar ratio.  Mushrooms are "earthy" and somewhat of a  blank canvas, therefore an acid such as lime and/or a mild vinegar, pulls this recipe together.
3. This salsa is best when fresh.  I allow it to sit for about an hour or so and it's ready.  The mushrooms begin to darken after a few hours, and will turn dark gray in a day, so plan accordingly.
4.  I use a small amount of red onion in this dish because, without the acid of tomato, the onions will overpower the salsa. If onions are too strong, rinse them under cold water to lessen their bite.
5. For my friends on a special diet, I serve this salsa with peeled and sliced Jicama or sliced Chayote
6.  I sometimes add a little olive oil, but it's because I think a tiny bit of fat balances out the flavor, but I've added water when I could not add olive oil... the water dilutes the acid, and helps the mushrooms marinate.  Your choice, water or olive oil
7.  there's no garlic... for some reason, it does not need it, but feel free to add a few pinches of cumin.  It is a little "fresher" tasting, without it. The carrot is for a tiny bit of sweetness and it adds color.


                                                 Mushroom Salsa


1  8 oz.  Button mushrooms, cleaned, chopped by hand
1-2 Jalapenos, diced (leave the seeds for hotter salsa)
1/4 small red onion, minced
1/2 cup chopped cilantro
1 small carrot, peeled, grated
Juice of 1-2 limes (or 1 lime and 1-2 Tablespoons rice wine vinegar)
salt & pepper to taste
1 Tablespoon Olive Oil or Water (optional)
1/4 teaspoon cumin (optional)


Combine all the ingredients in a bowl, sprinkle w/ Kosher salt and Pepper. Allow mixture to rest for 30 minutes. Taste and season more if needed, it should have a pronounced lime taste and salt should balance out the flavors.




Play with this recipe and let me know what you think.


Best,

Chef Deb

P.S.  To all my local readers:

We are still doing cooking classes each month at Mountain High Appliance and they are still in $20-$25 range. 

My next Demo is Feb. 7, 2012,  :

Casseroles and Comfort Foods:
  King Ranch Chicken Casserole,  Ham and Leek Pie, Pinto Bean and Sweet Potato Chili, Stuffed Polenta w/Classic Bolognese,  Perfect Potato Gratin, Sticky Toffee Pudding w/Bourbon Whipped Cream

Contact Barbara at Mountain High Appliance : 303.665.6850
Email: barbara@mountainhighappliance.com


In Denver I will be at The Seasoned Chef on Feb. 5, 2012

DOUGHNUTS WITH DEB
Deb Traylor

Sunday, February 5
1:00 pm to 3:30 pm
Fee: $55

Who doesn’t love donuts? Join Chef Deb and prepare these mouth-watering confections: Basic Yeast Donuts: Baked and Fried; Cake Donuts: Baked and Fried; Apple Cider Donuts with Cinnamon Glaze; Pumpkin Donuts with Cream Cheese Glaze; Blueberry Cake Donuts with Lemon Glaze; Bomboloni's: Italian Donuts with Rich Chocolate Sauce.

Contact: Mary at The Seasoned Chef

303-377-3222
info@theseasonedchef.com

Pumpkin Oatmeal Breakfast Bar (Vegan & Gluten Free)

Here's to my Vegan and Gluten Free friends!

This is a fabulous breakfast/snack bar!  It's full of the things we love: oatmeal, pumpkin puree, fall spices, chia seeds, walnuts and walnut oil.   It's simple, not too sweet, with loads of fiber and a dose of omega-3's.



I was looking around the internet for a healthier alternative to the average breakfast/snack bar.  While I found many, it seems that even the most popular 'vegan' cookies, did not look appealing nor were they utilizing the best healthy alternatives.  So, I took the best of what I found and changed the components to actually offer,well..... MORE! More flavor, more fiber, more omega 3's, more nutrients.

The changes I made to the Vegan recipe were :

~ I made them gluten free, substituting oat flour (or sorghum flour) for white all purpose flour

~ instead of a non dairy spread (which contains water) or vegetable oil, I used walnut oil. Walnut oil is packed with flavor, so if its too much for your taste you can use 1/2 walnut oil & 1/2 other oil.  ALSO, spectrum makes a filtered walnut oil, that has all the omega-3's of walnut oil,  but none of the walnut flavor.  Organic Coconut oil is also a good choice.

~ I added a Tablespoon of Chia seeds to my dry mixture, it adds omega-3's and fiber

~ for sweetener, I added 1 Tablespoon molasses, and used an organic raw sugar.. I like the large sugar crystals as they add crunch to the topping. Plus I wanted the filling to have more of a gingerbread note then just pumpkin.


This is a soft breakfast bar, more suited for coffee and tea, then backpacking.  I tested these out on my family, who in all honesty, are accustomed to all the butter and cream that usually is involved in my cooking life.  I knew they were a hit when I returned to the pan and half of them had been consumed!

Gluten Free Pumpkin Oatmeal Breakfast Bars (Vegan too!) 

 1/2 cup filtered walnut oil (spectrum) OR 1/2 cup (1/4 cup canola oil &; 1/4 cupunfiltered walnut oil)

                                                           OR 1/2 cup filtered coconut oil, OR 1/2 cup earth balance, melted

1 teaspoon GF vanilla extract 

1 cup GF oat Flour or Sorghum Flour

1 cup GF Rolled Oats

1/3 cup ground walnuts

1/2  raw sugar, or maple sugar

1-2 Tablespoons Chia seeds (optional) 

1 1/2 teaspoon Xantham Gum

1 Teaspoon Baking Powder

1/2 teaspoon sea salt

Pumpkin Filling

1 cup pumpkin puree (not pie filling)

1/4 cup raw sugar or agave nectar

1 Tablespoon Molasses 

1 teaspoon GF vanilla extract

1 teaspoon ground Cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon cloves

1/4 teaspoon nutmeg

Zest from one orange

Preheat oven to 375 degree F.

Generously oil 8x8 inch pan.

In a medium bowl combine oil, 1 teaspoon vanilla, oat flour, oats, walnuts, sugar, chia seeds (if using), xantham gum, baking powder and salt until thoroughly combined.  Press HALF of mixture firmly to the bottom of the pan, and back for 10-12 minutes,  until it begins to brown.  

While the base is baking, combine the pumpkin filling ingredients in a bowl. Taste the filling, now is the time to adjust the flavors.. want more sugar? more ginger?  add a bit more now, but keep in mind the flavors will deepen as it bakes.

Once the base has browned, let cool for  5 minutes, then spread filling all over the top. Next sprinkle crumb topping over the filling.  At this point you can add an additional teaspoon of raw crunchy sugar, or a few more nuts. ( I always have to gild the lily so I added a little sugar on top).  Bake for 20-25 minutes, you want it to have some color.  Cool for 30 minutes, and cut into 16 pieces.  Enjoy!

The breakfast bars will remain soft and will keep for about 4-5 days.  Most of ours were eaten in one day, but I kept one, just to see how it would hold up.

Here's a great fall recipe from my archives:  Anasazi Bean and Pumpkin Stew (Vegan and GF)

Best, 

Chef Deb

Vegetable Soup w/Tarragon Pistou

Cold weather is on it's way!  It's time for soups, stews and all things that bring comfort ( and calories)!  While I am looking forward to a lazy day (or just few hours) of cooking hearty stews  along with big hefty loaves of warm bread, I don't welcome the extra calories that go along with those favorites.

Somehow, I never lost my winter pelt from last season. Sadly, I have to face the fact that I can no longer rely on my super-charged-hyper-activity to keep my weight in check as I maintain a butter and cream supply that would make Ms. Paula Dean envious.  I have to make some changes, and I am not really doing so gracefully.  Change is good, I know, but life with less butter just seams scary.

So, in the spirit of making a few healthy tweaks in my recipes, I thought I'd offer a very basic vegetable soup recipe with an-over-the-top punch of flavor from one of my favorite herbs.  Tarragon.  Luckily, it grows rather well in our climate, and when made into a Pistou ( a cold french sauce made of herbs, garlic and olive oil),  it delivers a high concentration of extraordinary flavor.




 We made this soup last week at one of my cooking demonstrations and it was a huge hit. The big flavor comes from a combination of fresh tarragon, parsley, garlic and olive oil. It's a refreshing departure from the usual basil pesto, and it does not contain any extra calories from nuts or parmesan cheese.  As with many of the recipes you will find on this blog, the recipe is merely a suggestion.  Personally, I feel the Pistou could, and should be used the way you would use salt, or any condiment.  It's a flavor enhancer. Think of making a cilantro-parsley mix for been soups, a parsley-sage mix for turkey noodle soup, a cilantro-mint-basil for asian soups, ....I can keep going, but you get the idea.. The star really is the Pistou, as it can take a humble vegetable soup and elevate it to "I could lick the bowl" status.   I hope you will give this one a try!

           French Vegetable Soup w/Tarragon Pistou

2 Tablespoons Olive oil

1 small onion, diced

2 stalks Celery, diced

2 carrots, peeled & diced

2 parsnips, peeled & diced

2 cloves garlic, minced

2 large red skinned potatoes, scrubbed & diced

1 bouquet garni (2 bay leaves, 6 peppercorns, 6 stems of parsley, 4 stems thyme)

1 quart Vegetable stock

1 quart water

1 can diced tomatoes

1 cup fresh green beans, chopped

1 can garbonzo beans, drained and rinsed

2 cups kale, stems & spine removed, chopped.

Salt & pepper to taste.

Heat a 5-quart pot over medium heat, then add olive oil, onion, celery, carrots, garlic and parsnips and sweat vegetables for 10 minutes.  You want them to gently release their liquid, and not to have any discernible coloring ( no browning). Next, add potatoes, herbs, veg stock, water and tomatoes to pot and simmer for 10-12 minutes or until potatoes are tender.  Once potatoes are tender add beans, green beans and kale, then simmer for an additional 5-10 minutes. Remove bay leaves, parsley & thyme stems and season with salt and pepper.  

To serve: Ladle soup into warm bowls and top with 1Tablespoon Pistou and serve with crusty french bread.

Tarragon Pistou

1 large clove garlic, minced

1/4 tarragon leaves, no stem

3/4 cup parsley leaves

1/2 extra virgin olive oil

1/4 teaspoon kosher salt

Combine all ingredients into a small food processor and process for 3 minutes. Be sure to scrape down the sides.  Taste Pistou, and adjust the salt, and add more tarragon for a stronger flavor, or more parsley for a milder flavor.  Store any unused Pistou in a covered container, topped with a thin layer of olive oil.  It will last a week in the refrigerator, or 1 month in the freezer. 

Take a look at these great soups from previous posts: 

**  Savory Butternut Squash Soup w/smoked paprika seeds

**Three Potato Chowder

** Colorado Onion Sage Soup - ( my last class voted this the BEST french onion soup they'd ever    had..it's all about slowly, slowly, slowly caramelizing your onions.. perfect for a cold fall day)!

Enjoy!

Chef Deb Traylor

I also have info on upcoming cooking classes and demo's at Mountain High Appliance in Louisville,

We are doing "FOODIE HOLIDAY GIFT IDEAS"

Includes: Salted Caramel Sauce, Homemade Cellos (lemon and others),  fruit compotes, etc..

Cost:  $20 per class
Advance registration required by contacting Barbara at

303-951-0524 or Barbara@mountainhighappliance.com

Oven Dried Zucchini Chips

Zucchini.

We grill it, saute it, chop it, pickle it, sweeten it for muffins and cakes, and give tons of it away.

Honestly, I'm just as tired of it as everyone else.  You grow it because it's easy, you buy it because you feel you have to and you throw it away because you simply can't take it anymore.

I get more requests for zucchini recipes then any other vegetable, and it's always...."what ELSE can I do with Zucchini?" Then comes the sigh and the look of total boredom.  I fee your pain, I feel your pain.

I recently decided to "oven dry" zucchini after reading a blurb by chef/instructor John Ash, where he discusses the idea of oven drying vegetables the way we do summer tomatoes.  He suggests drying them (in addition to cauliflower, beets, carrots, even olives) to a nice concentrated chewy consistency of 70-80% dry.  It sounded good to me, so I gave it a try.

My first batch worked well, and it had a nice chewy texture. My second batch, well, I forgot them and they came out as chips.  I promptly tasted them and ate all three sheet pans (3 whole zucchini!).  Love these!! Well, as much as one can love a zucchini.....

Oven Dried Zucchini Chips

2-3 Zucchini, green or golden, washed and sliced thinly (about the thickness of a quarter)

Olive oil

Salt or seasoned salt (Savory Spice shop has some great ones)

Pepper

Line a few sheet pans with Parchment paper (not waxed paper)

Preheat oven to 250 Degrees F.

Line parchment with Zucchini coins, and lightly (very very lightly) brush or mist One side of the vegetables with Olive oil. Sprinkle lightly with salt and fresh ground pepper.  

Place sheet pan in the oven for approximately, 30-45 minutes, then rotate the pan, and continue to dry for an additional 30-45 minutes, until your zucchini is crisp. Taste, and adjust your seasonings.

Note: your oven my cook these faster or they may take longer.. It's okay to pull the ones that dry more quickly, out before the rest are done. The chips do not store very well. ( But then we keep eating them  all straight out of the oven, so you may have to let me know if they CAN be stored.) 

Enjoy and see you at the Market!

Chef Deb