Yes, I've been terribly terribly bad about blogging, it's not good. I've made some awesome things too! A granola bar with no eggs, no sugar. A leek and blue cheese quiche. A RIDICULOUS amount of really yummy salads!
My first blog after my brief hiatus, will be about what I made last night for dinner. My mom was here for a month and we cooked and went out to eat a lot. Hence, I have gained a couple of quite obvious poundage. *sigh*. It's mostly because of the insanely good wine and beer we have in this country, but I'm sure the large lunches and dinners didn't help much either. So last night I committed to healthy and seasonal.
My mom has family friends that live in a tiny village outside of Plzen, Czech Republic. One of the older ladies always picks and dries mushrooms, and gives them to us as gifts when they come. One kind has a delicious woody, earthy smell. The other kind, smells kind of fishy and pungent. This time, my mom received as a gift the fishy pungent ones. I've put these before in a potato soup, and I seriously thought that they ruined the soup. I was determined to try again, and decided to pair them this time with some asparagus I had. Asparagus have a nice assertive flavor that I thought would counter the mushrooms. I also changed the way I cooked them:
When I used them for soup, I just threw them in. This time (as you'll read below) I did something different.
White Asparagus with mushroom, onion, and garlic
1/2 kg white asparagus
1 small onion handful (about 1/3 cup) dried mushrooms
2 garlic cloves, thinly sliced
Salt and pepper
grated Edam cheese (about 2 heaping tbs)
Cut the icky ends off the asparagus
Cut the asparagus into 2 inch long spears
Place in baking pan, and roast on high heat, shaking pan occasionally to make sure all sides are lightly browned
Place mushrooms in bowl, cover with b oiling water
Squeeze out mushrooms, and put them in a hot nonstick pan
Sautee on high heat
Add the mushroom water, and let the mushrooms absorb it
Add some more water, and let them absorb again
Throw in the onion, and turn the heat on low
Let the onion brown a bit, and slice the garlic into thin slices while it does
Toss in the garlic and saute a bit more
When the asparagus is done, take it out, and pour the mushroom onion garlic mix on it
Put the pan back on the stove, and pour more water in, scraping up any residue on the bottom
Let the water reduce til it just barley covers the bottom of the pan
Pour the water sauce over the asparagus with generous amounts of salt and pepper and toss in the roasting pan with the cheese.
The roasting pan also has some bits on it, so by pouring the water sauce in, you can quickly scrape those up too. Also, the heat from the pan melts the cheese. Mmmmm.
Mushroom and onion and garlic sauteeing goodness.