Another image from the jam shoot.
So many things have been lost though the years. Not many people can their food anymore. I just love traditions and looking back to what live was like. I came across some recipes from my Grandmother the other day, which got me to think about whipping up some of her famous recipes. Watching some movies got me walking down this path of the life of a housekeepers/cook back in the day. I could see her reading her recipes as she samples the orange Marmalade. Just the thought of a housekeeper having to lock away their spices to keep them safe, just makes me laugh. Okay maybe I have been thinking about this way too much.
Thursday, February 27, 2014
Tuesday, February 18, 2014
Monday, February 10, 2014
Take another look at your fungus
Shiitake, Portbella and Wood-Ear Mushrooms
Shiitake mushroom are native to East Asia and grows in the forest. Also know as Black Forest mushroom, golden oak mushroom, oakwood mushroom. The secon most common mushroom in the world. It is consumed in many different Asian countries. It can be found in miso soup in Japan. Shiitake mushrooms also alternative medical uses. Shiitake mushroom have been used for medical use in China before 100 AD. It has been research for it's anticancer properties for years.
These mushrooms contain a substance called eritadenine, which persuade body tissues to absorb cholesterol and lower the amount in the blood stream.
Wood-Ear Mushroom or also know as Tree-Ear. In Japan, it is know as Wood-Jellyfish or Tree-Fish. Wood Ear mushrooms have been used in Oriental medicine to prevent heart disease because it act like a anticoagulant blood thinner.
Agaricus Bisporus when mature it is know as Portabella mushrooms. Agaricus Bisporus is on of the most commonly consumed mushrooms world wide. These mushrooms contain a substance called eritadenine, which persuade body tissues to absorb cholesterol and lower the amount in the blood stream. Portobello mushrooms mature from a baby crimini mushroom. These mushroom contain a natural source of vitamin D depending on the amount of light it receives.
Recipes to try using mushrooms.
Wild Mushrooms Stuffing
Thursday, February 06, 2014
Apple Pumpkin Bisque - Ghost pumpkin
- 2 tablespoons butter
- 1 large sliced chopped
- 2 shallots, chopped
- 2 large apple, peeled, chopped
- 4 cups fresh pumpkin puree
- 6 cups chicken broth
- 1 teaspoon fresh rosemary, finely chopped
- 2 teaspoons fresh thyme, finely chopped
- 1/2 cup half-and-half
- In the medium size pot heat butter, saute onions and shallots. About 5 minutes.
- Add in apples, pumpkin, broth, rosemary and thyme.
- Bring to a simmer and cover for 30 minutes.
- Let cool and blend with a hand held emulsifiers blenders.
- Stir in 1/2 & 1/2 and blend again.
- Reheat the soup gently over medium heat.
- Garnish with sour cream, herbs.