Warm Lentils with Mushrooms

Recipe from Martha Stewart’s Cooking School

Husband-Tested in Alice’s Kitchen

You can toss your old recipes for preparing lentils because this one is just downright scrumptious. It’s a nice side dish, but it’s a great vegetarian main meal along with a salad.  My vegetarian buddy, Janet, made this for a party recently and everyone begged for this recipe. It can be served either hot or at room temperature. (Make it a day in advance of a party and just reheat it when the guests arrive.)  Don’t be put off by the price of dried mushrooms.  Dried mushrooms really pack a flavorful punch; therefore, you’ll only need just a tiny bit, just two mushrooms for this recipe, so one package will go a long way

Lentils

1 cup French lentils, picked over and rinsed

1 medium carrot, peeled and cut into small dice

1 bay leaf

3 sprigs of thyme (or 1 teaspoon dried thyme)

2 dried porcini mushrooms (I’ve also used other dried mushrooms like oyster mushrooms.)

2 teaspoons Kosher salt

3 cups water

Mushrooms

3 Tablespoons extra-virgin olive oil

1 Tablespoon unsalted butter (use olive oil if making this a vegan dish)

2 cups cremini mushrooms, sliced

Kosher salt and freshly ground pepper, to taste

1 medium shallot, minced (You can substitute ½ a sweet yellow onion.)

1 clove garlic, minced

Vinaigrette

2 Tablespoons red wine vinegar

1 teaspoon Dijon mustard

Kosher salt and freshly ground pepper, to taste

3 Tablespoons extra-virgin olive oil

1 Tablespoons coarsely chopped fresh flat leaf parsley

Combine lentils, carrot, bay leaf, thyme, porcini, salt and the water in a saucepan and bring to a boil.  Reduce to a simmer and cook, partially covered, until the lentils are tender, about 35-40 minutes.  Drain. Discard the herbs, porcini, and liquid.  Set aside.

Meanwhile, heat a large skillet over high heat until hot, then add 2 Tablespoons oil and the butter and swirl until the butter is melted.  Add cremini mushrooms and season lightly with salt and pepper.  Sauté until mushrooms are golden brown and their juices have evaporated, about 5 minutes.  Add shallot and garlic and cook, stirring occasionally until the shallot is translucent, about 2 minutes.  Place the mushroom mixture in a serving dish and set aside. 

Pour the vinegar into the skillet and boil, scraping up and brown bits from the bottom of the pan with a wooden spoon, 10 seconds (do not allow the liquid to reduce.)  Whisk in mustard, 1 teaspoon salt and ¼ teaspoon pepper. Whisking constantly, add oil in a slow steady stream until emulsified. Add the lentils to the skillet and toss until coated.  Put the lentil mixture into the mushroom mixture, add the parsley and gently toss to combine. Serve warm or at room temperature.

How to Make Brown Stock (Step-By-Step)

So, you've made a fabulous turkey for your holiday feast. Maybe you tried the Husband-Tested Recipe for Roast Turkey. Don't throw out the carcass just yet. You'll be able to make a really flavorful stock with it which you'll be able to use for soups and sauces. 

First, take the meat off the bones and use for salads, sandwiches and soups. Place the carcass on a rimmed baking sheet. Add a couple of carrots and a halved onion. (No need to peel them.) Add a couple of celery stalks. Cut a whole head of garlic in half crossways. (No need to peel it either.) Place half of it on the sheet pan, but set aside the other half to put in the stock later. Drizzle some olive oil over the carcass and the veggies. Sprinkle with Kosher salt and freshly ground pepper.

Heat the oven to 425 F. Pop the pan in the oven and roast for 1 to 1 1/2 hours or until the carcass is toasty brown and the veggies are brown and tender.

Have a very large pot ready to go. Place all the roasted veggies and the roasted carcass into the pot. Place the sheet pan on top of the stove. Add a bit of dry sherry or white wine, about 1/3 of a cup. Turn on the heat and using a spatula, scrap up the browned bits.

Place all the roasted veggies, the roasted carcass and the browned bits and liquid from the sheet pan into the pot. Add enough water to cover the carcass and veggies. Add the other half of the head of garlic, a few whole peppercorns, and a couple of whole cloves. To make it really nice, add a few dried porcini mushrooms and a bay leaf. You can also put in a couple more carrots, celery stalks and another onion. (No peeling needed.) If you have fresh herbs, you can add those as well, but it's not necessary.

Bring to a boil and then lower the heat. Simmer 3 hours over low heat. (By now your house will smell quite wonderful.) Turn off the heat and let the stock come to room temperature. Pour stock through a large sieve set over a heatproof bowl; discard solids. Place the stock in the fridge to chill. Fat will come to the top and solidify. Skim the fat off the top and discard. Cooled stock can be refrigerated up to 2 days or frozen several months in airtight containers.

Now that you have a fabulous stock, you'll be able to use it for soups, stews, dressing, sauces and gravy; anything calling for chicken or turkey stock/broth. Here's a lovely Husband-Tested Recipe for Lemon Turkey Soup with Fresh Spinach and Pasta in which you can use some of your stock.

Fit For A King Vegetable Soup

Recipe by Alice Wootton

Husband-Tested in Alice's Kitchen

We had just returned from our vacation and in the short time we were gone, the hot, humid summer weather had been replaced by cool, crisp fall days.  We had to replenish our food supply and so, I went to Lost River Market & Deli and purchased lots of soup ingredients.  Then I called my mother to ask her for the recipe for vegetable soup.  Instead, she just gave me a long list of vegetables and told me to use a chuck roast.  I spent a pleasant, chilly morning making this soup using Mother's list as a guide.  Now, Daddy never like mushrooms and so Mother never used them.  We love mushrooms, so I used a few dry porcini mushrooms and some fresh cremini mushrooms.  She told me that if I had okra, to be sure to put that in.  I didn't have okra, but if I did, I would certainly include them because they really enhance the soup.  She also suggested peas, but I used some zucchini instead.  As with most soups, this soup will taste best after a day or so.  This recipe makes a huge pot of soup that should feed a small crowd. You can also freeze this soup for a winter day. 

1 small chuck roast

Kosher salt 

Freshly ground pepper

2 Tablespoon olive oil

4 cups vegetable broth or water

4 cups water (Add more water later depending on how "soupy" you want your soup to be.)

1 large onion, peeled and chopped

3 carrots, peeled or scrubbed and sliced

3 stalks celery, sliced

3 cloves garlic, chopped

1 (15 oz.) can chopped tomatoes

1 large pinch of dried porcini mushrooms (Soak in 1 cup hot water for a few minutes.)

3 cups or so of shredded/sliced cabbage (I used 1/2 a small head.)

10 or so cremini mushrooms, quartered

8 to 10 small red potatoes, quartered (peeled or unpeeled)

1 zucchini, chopped or sliced into bite-sized pieces (frozen peas could be substituted)

1 (1 lb.) package of frozen sweet corn

1 (10 oz.) package of frozen lima beans

1 (10 oz.) package of frozen okra (optional)

Sprinkle the roast with Kosher salt and freshly ground pepper.  Heat the olive oil in a very large soup pot.  Add the chuck roast.  (You should hear it sizzle.)  Brown the roast on both sides.  

Add the broth and water.  Then add the onion, garlic, celery, carrots, tomatoes, and porcini mushrooms (with the soaking liquid.)  Bring to a boil.  Turn the heat down to a simmer.  Let simmer for an hour or two until the meat is tender. 

Add the rest of the ingredients.  Bring to a boil.  Reduce heat to a simmer.  Simmer until the vegetables are tender.

Season with Kosher salt and freshly ground pepper, to taste. 




Barley Stew with Leeks, Mushrooms, and Greens

Recipe from Bon Appétit December 2009
Modified and Husband Tested in Alice's Kitchen

We had our friends Helen and Larry over for a simple holiday dinner last night. I wanted to serve something that was rustic, delicious, healthy and meatless. I found this recipe online at http://www.epicurious.com . I modified the basic recipe using some of the suggestions of the reviewers. Everyone loved this flavorful stew and I know because we all had second helpings. Dried porcini mushrooms can be found in the produce section at Lost River Market & Deli. Dried porcini mushrooms are a bit expensive, but one package will supply enough dried porcini mushrooms to make a very flavorful broth for several batches of soups and stocks.

1/2 oz. or less dried porcini mushrooms (I used just a few of the mushrooms in the package.)
2 cups boiling water
1 tablespoon olive oil, divided
1 ½ cups chopped leeks (about 2 stalks; white and pale green parts only)
1 (8-ounce) container sliced crimini mushrooms
¼ cup cream sherry or dry sherry
2 garlic cloves, minced
2 ¼ teaspoons minced fresh rosemary or 1 teaspoon dried rosemary
½ to 1 teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes in juice
1 cup pearl barley
4 cups (or more) vegetable broth
1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)
Parmesan cheese, freshly grated (optional for serving)

Place the dried porcini mushrooms in the boiling water. Allow the mushrooms to soak in the water for 30 minutes. Meanwhile, prep and measure out all of the remaining ingredients.
Heat the oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add crimini mushrooms, sherry, garlic, rosemary and red pepper flakes; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Remove the soaked porcini mushrooms from the mushroom soaking liquid. (The liquid will be dark brown. Do not discard. It will help flavor the stew.) Chop the mushrooms and add them to the pot. Strain the soaking liquid using a coffee filter. Add the liquid to the pot. Add tomatoes with juice; stir 1 minute.
Rinse and drain the barley. Add barley and 4 cups vegetable broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth or water by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes. Serve the stew topped with grated parmesan cheese, if desired.

Brown Turkey Stock

Recipe from Martha Stewart Living Magazine

Husband-Tested in Alice’s Kitchen



Makes 9 to 11 cups



This makes the most amazing tasting gravy and you can also use it for Me Me’s Thanksgiving Dressing You can make this turkey stock a day or two (or even several weeks) before Thanksgiving. That way, you can prepare your gravy a day early and have stock on hand for other dishes. It's a good idea to preorder turkey parts from your butcher, but you can also use wings and drumsticks from the grocery store. Don't let leftover turkey carcass go to waste when you can make another delicious meal for now or later! Roasting the turkey bones along with aromatic vegetables adds incredible depth of flavor and color soups. 



6 to 7 pounds turkey parts (necks, wings, & legs) (I used wings only.)


(NOTE: You can also use 1 turkey carcass instead of the turkey parts listed. See directions at the end of this recipe.)


1 teaspoon coarse salt


1/2 cup Madeira or sherry


1 stalk celery, cut into 3-inch pieces


2 carrots, cut into 3-inch pieces


1 onion (unpeeled), quartered


A few sprigs each fresh flat-leaf parsley, thyme, and rosemary


A few dried porcini mushrooms


A few whole black peppercorns


1 dried bay leaf



1. Preheat oven to 425 degrees. Place turkey parts in a large, heavy roasting pan (do not crowd); season with salt. Roast, stirring occasionally (pour off accumulated fat after about an hour), until very well browned, about 2 hours total. (If using a leftover turkey carcass, see note at the end of this recipe.)


2. Transfer turkey parts to an 8- to 10-quart stockpot. Pour off fat from roasting pan; discard.

3. Place pan over medium high heat. Add wine; bring to a boil. Deglaze pan, scraping up browned bits from the bottom with a wooden spoon. 


4. Transfer deglazing liquid to pot, add remaining ingredients. Add enough water to cover ingredients by 2 inches (about 4 quarts). Simmer 3 hours over low heat. Let cool slightly, then skim fat from the surface. Pour stock through a large sieve set over a heatproof bowl; discard solids. Cooled stock can be refrigerated up to 2 days or frozen several months in airtight containers.

NOTE: Don't let leftover turkey carcass go to waste when you can make another delicious meal for now or later! Roasting the turkey bones along with aromatic vegetables adds incredible depth of flavor and color to this soup. The stock can be made and frozen for up to three months, then turned into soup at a future date.

Preheat the oven to 400 degrees F. Place the turkey carcass and bones in a roasting pan and place in the oven. Roast for 45 minutes, then add the vegetables to the pan. Cook until the vegetables and bones begin to brown, another 30 to 45 minutes. Then proceed with Step 2. 




Carmelized Onion and Mushroom Soup

Recipe from Martha Stewart Living Magazine and Husband-Tested in Alice’s Kitchen

Dried porcini mushrooms are an expensive ingredient, however, a little goes a long way. I bought one package of dried porcini mushrooms at Lost River Market & Deli and was able to use the one package for three different recipes, including this one. This soup is delicious and when you serve it with shredded cheese on top, a loaf of good quality bread (I served it with Scholar's Inn Bakery Rosemary Olive Bread, available at Lost River Market & Deli) and a nice bottle of wine, it’s elegant enough for company.

½ oz. dried porcini mushrooms
6 oz. orzo
1 Tablespoon olive oil
3 onions, cut into ½ inch dice
1 shallot, cut into ½ inch dice
1 Tablespoon finely chopped fresh thyme
¾ lbs. cremini mushrooms (remove stems & discard) cut into ½ inch dice
2 Tablespoons Madeira wine or cream sherry (Do not use cooking wine.)
4 (14.5 oz.) cans low sodium beef stock (I used Homemade Beef Stock-recipe on this blog.)
1 teaspoon Kosher salt
½ teaspoon freshly ground pepper
Flat-leaf parsley, chopped
Gruyere cheese, shredded (optional—parmesan cheese would be a good substitute.)

Place porcini in a bowl and cover with 2 cups of boiling water. Let stand until softened, about 20 minutes. Remove from liquid. Finely chop and set aside. Strain liquid through a coffee filter or cheese cloth, discarding grit. Set aside liquid.
Place orzo in a large pot over medium low heat. Toast, stirring constantly until lightly golden, about 6 minutes. Remove orzo from pot and set aside.Bring a pot of water to a boil. Add toasted orzo and cook until al dente, 3-4 minutes. Drain and set aside.Warm olive oil in a large soup pot. Add onions, shallots and thyme. Cook, stirring occasionally until onions are soft and golden brown, about 50 minutes. Add cremini mushrooms and sauté until mushrooms have softened and browned, about 8 minutes. Add Madeira or cream sherry. Cook 1 minute more. Add reserved porcini, reserved strained liquid, beef stock, salt and pepper. Bring to a simmer. Add reserved pasta and continue to cook until pasta is heated through, about 2 minutes more.
Serve garnished with parsley and cheese.

Per serving: 139 calories; 2 grams fat; 0 mg. cholesterol; 25 grams carbohydrates; 877 mg sodium; 4 grams protein; 3 grams fiber