My current favorite Hot Toddie recipe:
Two round slices of lemon in a heat proof glass.
(Optional- stud the lemon skin with a few whole cloves.)
1/2 oz. Bärenjäger honey liquor
1 oz. Maker’s Mark
6-8 oz. hot water.
Garnish with lemon.
I’ve been cooking rice bowls for breakfast this week. I start with brown rice and then saute whatever vegetables I have around and add a fried egg. The variations are endless, and the results are always scrumptious.
Today’s rice bowl consisted of assorted wild mushrooms, bell pepper, onions, and garlic sauteed with ginger juice, soy sauce, and a little olive oil.
Filed under: recipes | Tags: chanterelles, cooking, fingerling potatoes, mushrooms, recipes
I made dinner last night for my house mate and myself. Rainbow Grocery had huge chanterelle mushrooms, so I looked for recipe inspiration at http://fungi.com, (which is an AWESOME website. You can order gourmet mushroom grow kits to produce your own fancy fungi at home!) The one thing I took from their recipes was adding sour cream to the finished product. I kind of made this up as I went along, and it turned out really well. Here’s what I did:
I started a cup of brown rice in the steamer and boiled the fingerling potatoes until just barely cooked through. Then I melted one tablespoon of butter in a saucepan with one small, diced red onion, two crushed cloves of garlic, sliced fingerling potatoes, and one giant, sliced chanterelle. I added salt and herbs de Provence, then sauteed everything for about 14 minutes.
At this point, the rice was pretty much done, but there was still too much water in it, so I dumped everything out of the pan and put in the rice with a little more butter. I pan fried the rice for a few minutes, letting some of it get golden brown and a little crunchy. Next I took the pan off the heat and added a couple tablespoons of sour cream, mixing it into the rice. Finally, I put the rice in bowls and topped it with the sauteed mushrooms and potatoes.
My house mate seemed to really like this, and I think I will definitely make it again when I have chanterelles to use. I have one mushroom left, and I think I will use it to make a pasta sauce. Yum.
