Our friends came over today. They were hungry, very hungry, because they had biked all the way from Venice, 15 miles, to have brunch with us.
Luckily, we were prepared.
We made oyster mushroom po' boys, rosemary-butter potatoes with truffle oil, frittata with miner's lettuce, chard, and broccoli greens, and mimosas. The CSA brought us all of the greens, and the rosemary. The mimosas were made with oranges from Becky's parents' yard!
These were all very delicious! They probably taste even better after biking 15 miles, but also tasted very good after the two mimosas that Becky and I drank while we were waiting for the bikers to arrive ;).
So how was all of this delicious food made?
Becky has been on a mushroom kick because it is MUSHROOM WEEK on food 52. We have a bazillion mushrooms in our house, and she has been cooking up a mushroom storm. The po' boys are made like this:
First, coat the oyster mushrooms in egg, and then dip in a cornmeal-ancho chili powder and salt mixture. Think about deep-frying them, but then talk yourself out of it and decide to bake them at high heat instead (healthy, right?). Put them on a well greased pan, and cook at 450 degrees for a bit. Maybe 10 minutes? Until they are brown and crispy to the touch. (Full recipe here: http://www.food52.com/recipes/11092_oyster_mushroom_poboy). Then make the sauce: garlic aoili, horseradish, mustard, lemon juice, cayenne, chopped celery, and scallion. After you grill the bread, spread on some sauce and assemble the sandwich. We had the mushrooms with tomato, pickle, and grilled broccoli greens. YUM.
I also made a frittata. I wanted to make waffles, but that was too carby. I wanted mimosas, and so the compromise had to be no waffles. Yay for health!! So the frittata. It's another glorious Mark Bittman creation. Take a yummy bad-for-you thing and make it a yummy good-for-you thing by adding more vegetables than you ever thought possible. So, this was 6+ cups of chopped greens. Mine was all of the greens from 2 weeks ago that were left in our fridge, since we have a whole new bag of stuff from this week to get through too. This was Miner's lettuce, broccoli greens, a few stray dandelion greens, and chard. I also threw in a bunch of scallions. These were cooked in a pan 'til wilted and browning, add some basil and then I threw on some tempeh bacon. I then scrambled 4 eggs with some parmesan in a bowl. You pour the eggs over the frittata and tilt the pan to spread it out. Then you cook over low heat, for about 10 minutes 'til the eggs are set. Yum yum yum. And after you eat it you've probably had more dark green leafy vegetables than the average American eats in a year.
Rosemary butter potatoes. That sounds good right? Well how about if you ALSO put on some TRUFFLE OIL? Yes. That makes it even better.
These are really good. First, peel and chop up the potatoes that are not rotting in your fridge. (Throw away the icky one that is). Then put them in a big salad bowl and drizzle a bunch of olive oil on the top. Mix with your hands, adding salt all along the way. Then, bake at 450 on lightly oiled lasagna pan, or whatever pan suits your fancy, until they are somewhat brown. 30 minutes, or less? or more. Then take your tiniest saucepan (ours is from my grandma's 1940s kitchen!), and put in 2 tbls. of butter, a tbls of crushed garlic, and a tbls of chopped rosemary. Heat it 'til the garlic is slightly brown. It will smell really good. Take the potatoes out, pour the butter over, and toss to coat. Put them back in the oven? Or not. Depends on how hungry you are. Just before serving, drizzle black truffle oil over !!! Blow everyone's mind.
Juice a shit-ton of oranges. Maybe 10? Enough to get 2 cups of juice. Mix with sparkling wine, cava or prosecco, usually better quality for the price than champagne. More wine than juice. Drink at least 2 of them before your guests arrive. Be a very charming hostess.
Yay! So that was one meal. What else did we cook this weekend, and then consume all of, leaving us with no leftovers for Monday lunch? Let's make a little list, shall we?
1. Roast shiitake mushrooms, marinated in garlic, ginger, soy sauce, mirin, and liquid smoke.
2. Portobello wellington with walnut pate (portobello mushroom smeared with walnut pate, wrapped in puff pastry and baked). P.S. There are 18 servings in a package of puff pastry. not 2.
3. Salad! We had a riff on this salad more than once this weekend: walnut oil mixed with lemon juice = dressing. Pour over cheddar, apples (sliced on the mandoline!!), and salad greens from the CSA. We call it charoset salad. Just in time for pesach.
4. Garlic, Marinated tofu, and soba noodles with peanut sauce (mix peanut butter with soy sauce, apple cider vinegar, sesame oil), basil, and lemon. This was our "easy" dinner.
5. Marinara sauce (this we do actually have left, because Becky made it tonight at 9 p.m., just 'cause we need it for the homemade ravioli we will be making later). 4 minced garlic cloves, large can of crushed San Marzano tomatoes, handful of chopped fresh oregano from CSA, pinch of red pepper flakes, and salt and pepper.
We ate out for dinner Friday night, and had a pre-dinner-dinner Saturday night. Yes. We are crazy. We eat well, though.