BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Posts Tagged ‘soup

Wild, Wild Mushrooms Drag Us Away

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One of the three yellow chanterelles I found on our hike today up Mary's Peak just outside of Corvallis.

One of the three yellow chanterelles I found on our hike today up Mary's Peak just outside of Corvallis.

 My trip foraging for wild mushroomsin October has been one of the more memorable experiences I’ve had thus far in Oregon. So it’s no surprise my parents have gone ga-ga for the state’s champion champignons during their visit here.

For my birthday, we had a marvelous mushroom dinner at the Joel Palmer Housenear McMinnville, a meal that even included mushrooms for dessert in the form of truffle ice cream (I prefer to save the precious fungus for savory recipes!)

 Dad has worked his magic in our Corvallis kitchen, whipping up a spectacular Cream of Wild Mushroom Soup and a chanterelle pasta (made with local spinach fettuccine). Can’t wait to see what he’ll do with the three chanterelles I stumbled upon while hiking Mary’s Peak today.

Now the ‘rents are scheming up ways to smuggle mushrooms back to Virginia with them. Those precious chanterelles, for example, go for as low as $9 a pound here but can fetch as much as $20 to $30 a pound back East. And that’s only on the rare occasions when fresh ones are even available. Ah, a good reminder that life is good here in the fertile (and did I say wet!) Pacific Northwest.

Mom and Dad marvel over abundant but expensive matsutake mushrooms at the Saturday Farmers' Market in Portland.

Look But Don't Touch: Mom and Dad marvel over abundant but expensive matsutake mushrooms at the Saturday Farmers' Market in Portland.

Written by baltimoregon

December 2, 2008 at 1:33 am

The Simplicity of Soup

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Sesame-Eggdrop (Veggie) Soup by Mollie Katzen

Sesame-Eggdrop (Veggie) Soup by Mollie Katzen

When it’s gray and I don’t feel like an inspired cook, I turn to soup. Tonight, it was a gingery Sesame Eggdrop Soup, with tofu, veggies and a cider vinegary bite. Citrusy Brazilian Black Bean Soup fed us the other night. Both are from the cute little Mollie Katzen’s Soups (a la Moosewood Cookbook) easel book from my friend Ann.

Katzen loves stirring eggs into her vegetarian soup for protein (as in her Mediterranean Lemon, like the Greek avgolemono), which I’ve also made.

Have you turned to soup lately? It’s hard to mess up. Any recipes you’ve made to pass along?

Written by baltimoregon

November 13, 2008 at 12:57 am

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You say chorizo, I say linguica

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Don't use Mexican chorizo (save it for eggs). Use Spanish chorizo or Portuguese linguica instead.

Use Portuguese linguica or Spanish chorizo instead.

Portuguese Kale and Potato Soup
Portuguese Kale and Potato Soup (Gourmet Jan. 1990).

 

 

 

 

 

 

 

 

 

Soup is what I like to make for Sunday dinners come fall. It’s a hearty start to the week and economical, leaving you with several lunch-size portions for the days to come.

I stumbled upon this recipe for Portuguese Kale and Potato Soup, a variation of that country’s national soup, known as caldo verde. I couldn’t find dry cured Spanish chorizo so I substituted Portuguese linguica sausage instead, which of course is how it would be made in Portugal. Mexican chorizo would probably taste fine too, it just wouldn’t retain its shape when removed from the casing and crumbled to sautee.

I also threw in diced turnips with the potatoes, as this recipe for Spanish Galician soup also inspired me. You could also add tomatoes, beans or whatever other veggies you have lying around. I topped the soup with grated parmesan to serve.

Vegetarians could substitute soy chorizo for the pork sausage or try just a simple Potato-Kale Soup without meat. The kale gives it a tangy kick that more demure potato-leek soup (though still a personal favorite) lacks.

Written by baltimoregon

November 2, 2008 at 11:15 pm

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