Tag Archives: mushrooms

Cauliflower? Delicious?

Hell yes.

I’d even tell you the recipe if I had time.  Good thing it’s simple.  Preheat your oven to something like 400ºF/200ºC. Toss cauliflower florets and plain white button mushrooms in oil, with a bit of salt, a teaspoon or so of freshly cracked coriander seeds, and some paprika (to taste — I love the stuff, so maybe I better not advise you on this one).  Shove in the oven for 30 minutes or so. When the cauliflower starts to look golden, grate a healthy portion of gruyere over all of it, return to the oven until the cheese melts, and eat.

All of it.

In one sitting.

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Filed under cauliflower, cheese, mushrooms, vegetarian

Getting lost in Canberra

Parliament, from the rear (aka, what you see if you get lost on your way up)

Parliament, from the rear (aka, what you see if you get lost on your way up)

If I had a sense of direction, I wouldn’t stumble upon Asian lions guarding the rear end of the Australian Parliament house, ready to pounce upon diplomats intent on a secret smoke break. But then again, I wouldn’t feel like I was going to be hauled in by the Federal Police, for wandering into somewhere I really shouldn’t be. I forget sometimes that I’m in Australia, where they seem to be a little less uptight about that sort of thing. I mean, you can walk on the roof of the Parliament House here, provided the grass isn’t frosty. There aren’t even guards with funny black earpieces and formidable eyeglasses to avoid.

Yes, Parliament and my lab have something in common. Somehow I think this execution was a little more successful, despite a few leaks in the glass roof.

Yes, Parliament and my lab have something in common. Somehow I think this execution was a little more successful, despite a few leaks in the glass roof.

Yes, I had my first tourist experience in Canberra. I had a little tour (there are more pictures on flickr, of the inside of the building), and I also walked to the National Museum and had a look. This is where I ran into this guy:

This guy knows how to live.

This guy knows how to live.

He seemed to be thoroughly enjoying himself. It was a gorgeous day, so I don’t blame him. The Museum was actually pretty awesome, and free. The building was impressive, in a very modern, “I intend to be an important piece of architecture” sort of way:

Imposing. But free!

Imposing. But free!

That’s Canberra for you, though. The whole city is relatively new, and is full of man-made monuments symbolizing all sorts of things. It also happens to be huge, despite its relatively small population. I walked to the National Museum and Parliament house, and it took me about 5 hours to get through both of them by foot. It’s definitely a collection of suburbs, spread out and designed for automobile transport. So it’ll take me a while to see everything. After all that walking, I really wanted food. Lots of it, fast. So I did a warm salad, with bits and pieces from the fridge.

Apples and bacon are actually a perfect pair.

Apples and bacon are actually a perfect pair.

I threw free range bacon, mushrooms, pecans, apples, bok choy, garlic, red wine vinegar, olive oil, a bit of sugar, lemon juice, and salt and pepper in a pan (add the bok choy last), cooked it until everything was nice and soft, and threw it over some mesclun greens. It was just the thing after a long walk — sweet and savory and warm (it’s winter here, remember). And with the blue brie, fresh bread, and fig jam with fennel, it was a nice way to end a rather long day.

Oh yah — I almost forgot:

I could only afford this if I consider that I almost bought a $20 bottle of vino cotto instead.

I can only afford this if I consider that I almost bought a $20 bottle of vino cotto instead.

That was pretty good, too.

Tomorrow? Well, there’s work, and dinner at a collaborator’s house, for which I’m making truffles. And the experiment. Of course. But I bought a book on Canberra. Hopefully I’ll find something a bit more interesting food-wise to share. I know it’ll involve a bus or two, or perhaps a bike rental. The supermarkets around here have been rather mundane, so I’ll have to try a bit harder to find some of the more interesting ingredients I was hoping to try. Not that I’m complaining.

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Filed under Australia, bacon, dessert, main, politics, quick meals, stories

beijing, part 2

Mushrooms - Final

I promised you a couple of crowd pleasers, and this dish is definitely one of them. Provided, of course, that you like mushrooms. The recipe I want to share with you today features no less than four different types, though really, I urge you to experiment with them all. Mushrooms are fascinating, occasionally exotic, and just a bit dangerous if you dare to pick them yourself (please don’t, unless you know what you’re doing). And their best feature — at least for this dish? They absorb all sorts of crazy things, if you give them a chance. Like bacon fat. Beautiful, smoky, gorgeous (antibiotic free, humanely produced) bacon fat.

Mushrooms

Back in high school, I spent a summer working at the UCSB Medicinal Plant Garden, digging holes and learning about the unbelievably complex makeup of each species we helped raise. Fungi were one of the more memorable parts of the curriculum. They really are quite fascinating creatures — scavengers of the plant world, beneficial or devastating depending on their individual evolutionary path. The edible ones tend to be full of vitamins and protein, depending on the variety, and are savory and complex — the very essence of umami. They’re made up of all sorts of good amino acids, including glutamic acid, which (as Harold McGee points out) makes them nature’s own MSG.

Rehydrating

But I’m getting sidetracked. My point? Umami is an important — no, essential — aspect of Chinese cuisine. Mushrooms — shitake, oyster, and various other varieties — are often used to contribute a rich, meaty flavor to a given dish. This recipe — featuring nature’s perfect umami creation and smoky, golden bacon — simply takes advantage of the best properties of both ingredients. And it gives you the opportunity to experiment a little, too.

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Filed under bacon, China, ginger, main, quick meals