Tuesday, May 12, 2009

Mighty Morels

Oh, the mighty morel! A sight to behold amongst the forest floor. We went in search of morels yesterday, not really believing we would find any, and just after photographing an interesting bunch of mushrooms on a log, lo and behold...there it was...and there were more!
We only found them in this one spot in the woods, but we found 1/2 pound, and at today's rate of $40 per pound, that's good enough for me!
So we took them home, dusted them off and sauteed them in butter. Springtime Savory Goodness!

Monday, May 4, 2009

Ginger Miso Marinated Salmon

So I'm all about getting more Omega 3 fats in my diet, which can be challenging at times, especially since I'm not real fond of salmon, one of the foods highest in Omega 3 fats. Recently I've been trying some new recipes to see how I can incorporate salmon 1-2 times per week into my cooking repertoire. Since I'm not eating much in the way of meats, I'm always looking for other protein sources besides beans and eggs.
I also won't eat fish which is caught or raised in ways harmful to the environment or to us. So wild caught Alaskan salmon is on my list of good sources of Omega 3.
If you've read back far enough in my blog you know that I started Miso last June and it is just now 6 weeks from its 1-year maturity. I have, however been eating the Miso on a regular basis since the 3-month point, which has been great because I can truly notice the changes as the Miso matures and ferments further. Anyway...long story short...I've been making soups, marinades and vinaigrettes from the Miso for several months and tonight I made one of my best recipes yet:
Ginger Miso Marinated Salmon.
I bought 1/2 pound of beautious wild Alaskan salmon at the Seafood Center at the Willy Street Coop and took it home and marinated it for about 30 minutes in the following:
2 tbsp brown rice Miso
2 tbsp ginger
2 tbsp lemon zest
2 tbsp lemon-lime juice (I squeeze my own fresh and keep it in the fridge)
2 tbsp Tamari (soy sauce)
2 tbsp Agave extract (all natural sugar substitute)
3 tbsp extra virgin olive oil
After marinating the salmon I poured the remaining marinade into a sauce pan and reduced it down while the salmon cooked for about 5-7 minutes on the grill.
I also grilled fresh asparagus drizzled with olive oil, sprinkled with lemon zest and seasoned with coarse sea salt.
I served these with a side of wild rice, a slice of lemon, and drizzled the salmon with the reduced sauce.
OK, I am now a salmon convert. This was fantastic! Maybe it was because the fish was incredibly fresh, having been flown in today, or maybe I just hit upon a new weekly dish--healthy, low calorie, high in fiber and protein and best of all YUMMY!

Sunday, May 3, 2009

Asparagus Hummus

YEAH! It's asparagus season in southern Wisconsin...my absolute favorite time of year, because in addition to asparagus there are Morels too!
I missed the first two outdoor farmer's markets first because of meetings and second because of visiting our new granddaughter, Isabel Maria, who is adorable and I'll post photos soon.
Anyway, I finally made it to the Dane County Farmer's Market on Saturday morning about 7:30 am and was pleasantly surprised to find asparagus. I actually didn't expect it for a week or two...mine hasn't even poked through the soil yet, but one farmer said he brought 40 pounds and that was already gone by 7:30...I suspect perhaps Tory Miller from L'Etoile was there bright and early preparing for his day in the kitchen, and I don't blame him one bit.
Anyway I made something unusual and fun...Asparagus Hummus...and here's the recipe:
1 lb fresh steamed asparagus-al dente
1 can garbanzo beans
3 cloves garlic
2 tbsp lemon zest
2 tbsp tahini
approx 3 tbsp olive oil...or enough for the consistency you like best
salt to taste
Mix everything in the food processor until smooth.
Refrigerate several hours or overnight.
Serve with homemade or store bought whole wheat pita bread.
Everyone loved it, and guess what...Protein and veggies--yummy!