Marx Foods Shrooms for Soup Recipe Challenge: Herb French Onion and Mushroom Soup

I am always so excited to be chosen as a participant of any Marx Foods recipe challenges. For this contest participants were provided with Marx Foods dried mushrooms and were given the task of creating a marvelous soup with them. Here is my marvelous mushroom soup...

Herb French Onion and Mushroom Soup

 

 

Serves: 4 ( 12 oz.) servings

Prep: 20 minutes

Cook: 35-40 minutes

 

2 c. water

1 oz. Marx Foods Black Trumpet mushrooms

1 oz. Marx Foods Matsutake mushrooms

1 T. olive oil

1 medium onion, chopped

4 cloves garlic, minced

3 T. butter

1/4 c. flour

4 c. beef broth

2 c. mushroom broth, reserved from soaking mushrooms

1 t. fresh thyme

1/2 t. fresh tarragon

salt and pepper, to taste

4 slices sour dough bread, cut in circles to fit bowls and toasted

4 slices Swiss cheese

 

Bring water to a boil and pour over dried mushrooms in a medium bowl. Cover and let sit for 20 minutes. Strain mushrooms, reserving mushroom broth, chop mushrooms and set aside.

In the mean time heat oil in a large pot over medium and add onion. Slowly cook until almost caramelized about 20 minutes. Stir in mushrooms, garlic, butter and flour and cook for another few minutes.

Add beef and mushroom broths, thyme and tarragon. Bring to a low boil, reduce heat and simmer until soup thickens slightly about 10 minutes. Season with salt and pepper to taste.

Portion soup into four 12 ounce bowls and top each with a slice of toasted sour dough bread and Swiss cheese.

Place into an oven on broil for a few minutes to slightly brown cheese and serve.

 

* To vote for my mushroom recipe visit: http://marxfood.com/shrooms-for-soup-challenge/

Legends from Europe Market Basket Recipe Contest for Bloggers: Pumpkin Raviolis with Pumpkin Alfredo Sauce with Sage, Pomegranate Seed and Parmigiano Reggiano

Legends from Europe Market Basket Recipe Contest for Bloggers

 

Who are the “Legends from Europe”?

Grana Padano, Parmigiano Reggiano, Montasio, Prosciutto di Parma and Prosciutto di San Daniele are five PDO products from Europe that have obtained special funding from the European Union to partner and execute a three-year campaign in the U.S. to increase awareness. Titled Legends from Europe, the campaign celebrates the legendary quality, tradition and taste of these five world–renowned PDO products. To learn more about these products and the PDO system, please visit: http://legendsfromeurope.com/about/

 

Each blogger was assigned one of the Legends from Europe to create a recipe with and my ingredient was Parmigiano Reggiano!

 

Pumpkin Raviolis with Pumpkin Alfredo Sage Sauce with Pomegranate Seeds and Parmigiano Reggiano

 

When creating this dish I was inspired by the autumn colors and gentle breezes in the air. It's the perfect pasta dish, celebrating this time of year, with a savory and mildly sweet pumpkin ravioli with tart, refreshing pops from the pomegranate seeds and a salty bite from the freshly grated peels of Parmigiano Reggiano that brings the dish together.

 

 

Serves: 4

Prep: 10 minutes

Cook: 10 minutes

 

1 package (about 12 raviolis) pumpkin raviolis

1  (8 oz.) can pumpkin puree

1 (16 oz.) jar Alfredo sauce

1 T. brown sugar

1/8 t. pumpkin pie spice, or to taste

1 T. fresh sage, minced

20 pomegranate seeds, more or less as desired

1/4 c. freshly grated Parmigiano Reggiano, or more if desired as it's hard not to!

 

Bring a large pot of salted water to a boil and add raviolis. Cook just until tender being careful to prevent them from exploding about 8 to 10 minutes.

 

In the meantime combine pumpkin puree, Alfredo sauce, brown sugar, pumpkin pie spice and sage in a medium sauce pan. Bring to a low boil, reduce heat and simmer to warm through and for flavors to meld.

 

Assemble dish by plating raviolis in a bowl, spoon on sauce then garnish with pomegranate seeds and freshly grated Parmigiano Reggiano.

SactoMoFo's Trucktoberfest 2013

SactoMoFo's Trucktoberfest 2013

 

 

Yup...another FOOD TRUCK EVENT hosted by SactoMoFo! My boyfriend

made a joke calling me a, "food truck groupie", I guess he's not too far off. We made a family affair out of the day with my boyfriend and our two girls, my parents and my brother. Because my hands were full with the baby...oh okay, and some beer...I'm still kicking myself in the butt for not getting around to more of the food trucks than I did which included Smoothie Patrol, Simply Southern Foods, Krush Burgers, Drewski's Hot Rod, Chando's Tacos, Bacon Mania, Swabbies, Volkswaffle, Dave Dawgs, Gameday Grill, Dave Pops, Green papaya, Tula Churros, Slightly Skewed, Big Red Bus, Rich's Ice Cream, Gyro King and the two food trucks all the way from San Francisco that I saved my taste buds for since we had never met...KOJA KITCHEN and THE CHAIRMAN!!!

 

Koja Kitchen's Teriyaki Zen Kamikaze Combo...(not my photo)

 



...and Kaia approves!

 

 



 

The Chairman's Coca-Cola Braised Pork with Savoy Cabbage & Preserved Yellow Mustard Seeds and Tender Pork Belly with Turmeric Pickled Daikon & Green Shiso both on a STEAMED bun...or you can order them baked...

 





...and again, Kaia was very satisfied!!!

 



 

But her favorite part of the whole day was playing with her friend Aubrey in the bounce house!!!

 

 

Also at Trucktoberfest was a Gourmet Potato Recipe Showdown hosted by Tasteful Selections which a handful of the food trucks participated in...and the winners...

 

 

... Tasteful Selection People's Choice Award went to Slightly Skewed! The Grand Prize winner of $1,000 was Swabbies' blue potato gnocchi, congrats winners!!!

 

For more information about upcoming SactoMoFo events visit www.sactomofo.com!

Introducing Claire Mewer: Learning From the Best: New Cooking and Science Course at Harvard

Learning From the Best: New Cooking and Science Course at Harvard

Ever thought about turning your kitchen in a Harvard science lab? Probably not. However, a new online course from the prestigious university will do just that as it seeks to teach the mysteries of the kitchen – and not just how the world's best chefs create their award winning dishes but also the science behind these cuisines. Harvard is launching the new online course this month and the best news is it is free to anyone in the world. Called Science Cooking: From Haute Cuisine to Soft Matter Science the class brings together some of the best minds in the lab with some of the best minds in the kitchen and dinning room, with an impressive total of 21 science and food experts assembled. The massive open online course will use internet videos – much like those featured on My Kitchen Kreations To You – combined with Harvard's interactive massive open online course edX system to teach and promises to be an experience like no other.

 

Using Science to Understand Cooking

The obvious first question why is does science matter in the kitchen where recipes and measuring cups rule? Hold on – doesn't this sound a little like a science lab all of a sudden. As course founder and Harvard Applied Mathematician Professor Michael Brenner explains in a promotional video; ultimately science attempts to better understand the world around us. In other words it can help us to understand why you favorite recipe work and why your cooking mishaps occur. “Cooking is something we've all experienced everyday in our lives and when we cook, when we go to the kitchen to cook, sometimes our recipes work and sometimes they don't work,” Mr Brenner exlpains. “The hope is that by combining these two different perspectives, you will gain a unique insight into how recipes work. Not just the fancy recipes, but the recipes you make in your own kitchen.” Makes sense. It's almost like science taking the guess work out of the kitchen.

 

Turning a Kitchen into a Science Lab

Classes are run twice a week, revolving around what Harvard dubs an “equation of the week” to link science and cooking. The equation aims to capture a core scientific concept which people will learn about. Participants will then run experiments in their laboratory – or kitchen – by creating the recipe of the week, taking measurements and making observations. Much like a scientist. Or a cook, to be precise. Your kitchen will become a lab where you will conduct experiments such as making molten lava cake – all the while making observations. Alongside this you enter the unique world of Harvard's edX, where you can interact with fellow students from across the globe online, discuss the experience and what you have learned, and ask questions. The content promises to be entertaining, enlightening and most of all digestible (both mentally and physically), meaning the course could be great for children. A chance to spend time with them, while teaching them how to cook and engaging in real-world science. With American children increasingly turning away from science and, according to Licensed Prescription, cooking with kids becoming a bit of a dying art, Harvard's new course is a perfect chance to mix up a recipe for fun and learning for your children.

Kitchen Experiments: From Firm Steak to Aioli Sauce

A quick look at the topics covered in the course might leave you feeling slightly nervous. Harvard lists the curriculum as including “soft matter materials, such as emulsions, illustrated by aioli” and “elasticity, exemplified by the done-ness of a steak”. Sounds pretty technical, but don't get too worried. Because the course is designed for a massive global audience you won't need lab coats, thick science tombs or even immersion blenders. It is tailored for an everyday home kitchen. In fact, the course is being fine-tuned after a large number of people living in India signed on - ovens aren't common in India so changes are being made to ensure people can still follow the classes. Therefore, an everyday American kitchen and education is going to be more than enough.

World's Top Talent Already On Board

A veritable feast of kitchen, table and laboratory talent has been pooled for this course – Harvard's first foray into science and cooking in the online hemisphere. Chefs such as David Chang, the man behind the Momofuku restaurant group, including New York's two Michelin starred Momfuku Ko, have signed up. They will combine with professors of science, engineering and mathematics, and culinary experts from Harvard. Such a pool of talent ensures that even if some of the science goes over your head – at least you'll get the chance to learn tips from some of the world's top chefs. And with some of the classes being conducted from the famous restaurants of the celebrity chefs involved if you learn nothing at the very least you'll get a peak behind the scenes of some of the world's top restaurants.

The course starts on October 10, with registration open now.

Canadian Pure Maple Syrup "Think Outside the Griddle" Recipe Contest: Maple Thyme Butternut, Garlic Cauliflower and Ground Beef Casserole

Maple Thyme Butternut, Garlic Cauliflower and Ground Beef Casserole

 

 

When I received an email from Canadian Pure Maple Syrup about their, "Think Outside the Griddle" Recipe Contest, I knew it was one this foodie blogger could tackle! The rules included using at least one tablespoon of pure maple syrup, using only one cooking vessel to prepare the dish and lastly to suggest a way to repurpose the leftovers. I'm a huge fan of using maple syrup in my dishes other than your typical pancake or waffle...take a look!

 

 

Serves: 6-8

 

Prep: 15 minutes

 

Cook: 1 hour

 

 

1 butternut squash, peeled, seeded and cubed

 

2 T. pure maple syrup

 

1 pinch pepper, to taste

 

¼ c. unsalted butter, divided

 

1 T. fresh thyme

1 head cauliflower, cut into florets

4 cloves garlic, minced

1 T. olive oil

1 ¼ lb. ground beef, browned

1 packet dry onion soup mix

1 c. water

1 c. freshly grated parmesan

 

Preheat oven to 350 degrees F. Combine maple syrup with 2 tablespoons melted butter and pepper then drizzle over squash placed in a 9 x 13 baking dish. Toss to coat evenly and bake until tender, about 20 minutes. Remove, transfer to a large bowl and add thyme and blend until smooth. Set aside.

In a large bowl combine cauliflower and garlic with 2 tablespoons of melted butter, toss to coat evenly and set aside.

Using the same 9 x 13 baking dish spoon browned beef into the bottom, next cover beef with cauliflower florets then smooth pureed squash over the top. Finish with grated parmesan and bake until golden bubbly, about 35 to 40 minutes.

Let cool about 10 minutes to set before serving.

 

 

* My suggestion for repurposing this dish would be to smash all the ingredients into patties, using some flour and/or egg to bind if needed, then pan frying them on each side until golden...a traditional British dish known as "bubbles and squeaks"!

 

 

 

 

Pure Canadian Maple Syrup "Think Outside the Griddle" Recipe Contest: Maple Glazed Chicken Stuffed with Peaches, Ricotta & Basil Topped with Brie

Maple Glazed Chicken Stuffed with Peaches, Ricotta & Basil Topped with Brie

 

When I received an email from Canadian Pure Maple Syrup about their, "Think Outside the Griddle" Recipe Contest, I knew it was one this foodie blogger could tackle! The rules included using at least one tablespoon of pure maple syrup, using only one cooking vessel to prepare the dish and lastly to suggest a way to repurpose the leftovers. I'm a huge fan of using maple syrup in my dishes other than your typical pancake or waffle...take a look!

 

Serves: 2

Prep: 20 minutes

Cook: 30 minutes

 

2 boneless, skinless chicken breasts, pocketed

¼ c. pure maple syrup

¼ c. peach juice or nectar

1 c. frozen peaches, thawed

½ c. ricotta cheese

2 T. fresh basil, minced

2 pieces brie, sliced ¼ inch thick

 

Preheat oven to 350 degrees F.  In a small bowl, combine maple syrup and peach juice and set aside. 

Stuff each breast evenly with peaches, ricotta and basil then seal shut using tooth picks.  Place breasts in 9 x 13 baking dish and top with slices of brie.  Using a pastry brush slather breasts with maple and peach mixture.

Bake until temperature reaches about 180 degrees and cheese is melted about 25 to 30 minutes. Remove toothpicks before serving.

 

* My suggestion for repurposing this dish would be to cut the stuffed chicken up into pieces and toss with some cooked penne pasta, or whatever pasta is your favorite!!!