A Foraging We Will Go, Mushroom Hunting in Oregon 82

Here in the Pacific Northwest we are lucky to have such lovely forests, as I mentioned in an early post, I found a mushroom hunter from Eugene, OR - who was interested in guest posting here on Renaissance Culinaire. Please note the orange icons with skull & cross bones, these reference poisonous or un-edible species of mushroom. Here is his post:

Hello, chanterelle hunters! The problem with yellow footed Chanterelles (Hygrophoropsis aurantiaca^W) is that when they are plentiful, the price falls.

Everyone with a vehicle is suddenly a Chanterelle hunter. Get 'em while you can, because soon you will not see a chanterelle until next fall. I love hunting chanterelles, but making money with them is hard. When Chanterelles are abundant, more people go picking and the price drops.

For me, mushrooming is not about money. It is about finding those perfect beautiful patches in the forest. Hunting is about finding one chanterelle and then looking around and seeing a hundred more chanterelles. It is a beautiful sight. Hunting is about getting our side in the rain and being active. There are easier pickings in the mushroom patch than chanterelles, but this takes more knowledge.
　

 In the fall, what  I go after is the Common Meadow Mushroom (Agaricus campestris ^W -) that grow on lawns and fields. Meadow mushrooms are abundant between rains when the soil humus takes off.

(photo right - credit Lee Norris)

The Meadow Mushroom is listed as choice by the National Autobahn Field manual. The manual says that they grow in late August and September, but I have found meadow mushrooms much later in the season in late September throughout October.

The National Autobahn manual does not say anything about meadow mushrooms growing in rings, but I have seen them growing that way.

                                                       
Do not confuse the Meadow Mushroom with California Agaricus (Agaricus californicus). Both are similar in appearance but California Agaricus will make you sick.

 (On  left Photo by Lee Norris; Right, Photo  Credit © Fred Stevens)


As you look at the two pictures, the left has older  California Agaricus mushrooms and the picture on the right features a  younger version of California Agaricus - this species  has a very noticible identifier - a ring (looks kind of like a skirt) higher on the stalk (which may appear broken or ragged as the mushroom matures), this is the best indication as to what variety they are. The Meadow Mushroom has a half ring, faint ring or even no ring, where the California Agaricus' ring is much fuller.

The Felt Ring Agaricus (Agaricus hondensis Murr),Yellow-foot Agaricus(Agaricus xanthodermus^W)and Western Flat-topped Agaricus(Agaricus meleagris) are other species confusable with the Meadow Mushroom that are poisonous.

Sometimes mushrooms can be identified by the odor, feel and even the mass. Some grow on in fields and lawns and others only in wooded areas. If you go out and identify, you will get to know what they are.

(photo credit Wikipedia)

I like Waxy Caps. (see: Hygrophorus Agaricales ^W, Hygrocybe coccinea, Hygrophorus chrysodon, Hygrophorus occidentalis). Waxy caps favor colder weather and grow much later in the season. Waxy caps have a slimy cap to the touch and there is no other species confusable with the same cap. Waxy caps are not too tasty, but waxy caps kill my appetite and are good for weight loss. I like to cut up a few waxy caps and put them in scrambled eggs in the morning. I can go until supper without feeling hungry.

(photo credit Wikipedia)

Slippery Jacks (Suillus luteus^W) are edible, but their appearance in the field is unappetizing. Slippery Jacks grow mainly later in the season when it is cold and wet. I always think that I will build a dryer and dry a lot of them because they are so abundant. The manual says that you can get diarrhea from eating the slime on the cap, so it is best to peel the skin off after they are dried. I have put dried Slippery Jacks in meatloaf, and they have a sweet taste.

Bon appetite, But do not believe anything I say about wild mushrooms. This article is not meant as a field guide and do not trust anyone else’s word for identification. Years ago, a knowledgeable mushroom hunter died in Eugene. He did so because he trusted the identification ability of one of his students. The student was a knowledgeable hunter who got a   Destroying Angel, a.k.a Death Cap (Amanitaceae Agaricales see: Amanita phalloides , Amanita virosa ) ,a very poisonous species, confused with a Western Lawn Puffball, which is edible. He did not check out what he was eating.

“Know thy mushrooms for thyself!” There are people that know what they are doing with mushrooms but there are also many that think they do. Research your wild mushrooms for yourself, and leave alone what you do not know.

This brings me to the second axiom of mushroom hunting. You can generally trust field manual like the Autobahn Society, for what mushrooms are edible. I say generally but not always. For example, many people really like the Yellow Footed Chanterelle. I am a person that can not eat Chanterelles. If I eat Chanterelles, they will likely come right back up. Go slow with any wild food that you do not know.

By Lee Norris^*

Lee Norris can be found contributing on http://www.stimulusbike.com/ and on Helium. His personal website - Sadlebutts Corner is a cycling website.

For More Info On Forgaging - Check Out These Great Guides:

• Part 1 - Publications on Truffles
• Part 2 - Publications on Mushrooms
• Part 3 - Publications on Foraging Edible Plants 
  
  
  

^*This article has been edited, formatted and embelished with links & additional pictures by Renaissance Culinaire's Owner. All text & photos, copyright stays with the respective author(s) .

From Bottles to Bags - Green is both Cool & Responsible 15

In keeping with my eco-friendly theme lately on Renaissance Culinaire I have reviewed two great bags. These bags are not from your typical company who creates a few pieces for their product line that cater to the Green market. These are in fact created by Act2GreenSmart who's Owners Tom & Debbie, who once marketed products under the company brand Shoreline which started in 1995, decided in 2007 with guidance from Tom's education in Conservation of Natural Resources at U.C. Berkeley and Debbie’s green oriented background to convert the company into a viable, brand using eco-friendly materials through a special process.

According to the companies own research:

Plastic bottles (PET #1) are one of the biggest environmental disasters today. In the United States alone, 230 bottles per person go to landfill per year. That’s enough crushed bottles to fill the Rose Bowl Stadium in California every two weeks.

These bottles, which are made from petroleum, find their way into landfills, rivers, lakes and roadsides. And they never decompose.

We think this is unacceptable. It’s also completely unnecessary. The technology exists today to convert these bottles into high-quality, durable fabrics which look and perform equal to their virgin counterparts. All of our act2 fabrics are made from 100% certified post-consumer PET bottles. You get a top quality product made from one of the world’s most durable fabrics AND save the planet at the same time.

When I got the opportunity to review these Act2greenSmart bags I was ecstatic. I would be sharing with you not only a cool looking product, but one that you and I could feel great about purchasing and using. Act2GreenSmart not only uses environmentally friendly material in their products, but also in their printing inks (vegetable based), promotional materials and product tags (using natural cotton twine to attach them). They also use recycled material to ship their products.


The first bag I got to review was the Act2GreenSmart Shoulder Pouch.



Product Specs:

Exterior Fabric: 450d 100% rPET polyester

Interior Fabric: 150d 100% rPET polyester

Shoulder Pouch Dimension: 7” x 5.5” x 1.5”

Colors: Blue or Olive




This is a really nice substantial bag for being on the smaller side. I received this bag in "Olive", like the messenger bag pictured below.

The outer fabric feels and looks great. It has a very small raised checker look to it, which gives it just enough interest to separate it from similar bags. You can actually feel the durability when comparing the fabric to standard backpack canvas. The hems and stitching are all very well hidden with cording details which also gives this bag a nice style element.

The Shoulder Pouch is lined with a nice buttery lime fabric silkscreened with the Act2green logo. It isn't as dark as the picture to the right.

The Shoulder Pouch has two zippers on the outside, like those pictured to the right except they are in a nickel toned metal as apposed to the brass toned pictured. The zippers are large, light, and curved - making them very ergonomic and allow for easy gripping, if you or someone you know has arthritis or other hand problems - this bag would be easy to maneuver with. Open an outer lined compartment in the pouches outer flap, and a back deeper lined pocket that has two roomy compartments.

Inside the pouch is a standard black metal zipper that reveals a deep lined pocket, suitable for a passport or money. And below this pocket is a smaller lined open split compartment which allows for expansion. Nice for sunglasses or items you need to get to quickly. The magnetic snap closure is hidden and very large also, making it easy to close on those hurried days.

The shoulder strap is a tightly woven strap, which feels comfortable on your shoulder, and allows for cinching up or down for length with aide of a metal ring clasp, and is attached to the Shoulder Pouch bag by metal c-hooks which have a lever to easily remove the strap.

The sticker that was inside the shoulder pouch said that making each pouch uses 5, 16 ounce PET Bottles, and saves 3437 Btu or 1 KWh. That is enough energy to power a laptop for 40 hours!

Overall I would say this is a great smaller bag for weekend jaunts, or times when you can't take a bulky bag with you, yet you still need to take some essentials. It is stylish enough to bring to work or for semi causal activities. Has allot of pockets for it's size. You can find the Act2GreenSmart Shoulder Pouch on Amazon.com



The Second bag I got to review was Act2GreenSmart's Vertical Messenger Bag. When this arrived to my house and I opened the box, I was thinking to myself how I was in so love with a bag, and hadn't even used it yet.


The Vertical Messenger Bag I received was in "Stone", like in the second picture below.

Messenger Product Specs:

Exterior Fabric: 600d 100% rPET polyester

Interior Fabric: 150d 100% rPET polyester

Vertical Messenger Dimension:

17” x 11” x 5”

Colors: Olive or Stone



The outer fabric has a slightly different weave than the Shoulder Pouch, it has a very fine weave similar to a snowboarding jacket. There is no raised pattern, and it gives the bag a very smart modern look. The outer fabric feels very durable, yet still retains the lightweight needed when searching for a messenger bag.


It is also lined with a nice buttery lime fabric silkscreened with the Act2green logo. It isn't as dark as the picture to the right.


The Vertical Messenger Bag has two zippers (as detailed above) on the outside, like those pictured to the right except they are in a nickel toned metal as apposed to the brass toned pictured. The zippers are large, light, and curved - making them very ergonomic and allow for easy gripping, if you or someone you know has arthritis or other hand problems - this bag would be easy to maneuver with. Also great for kids. One is used to open the outer back pocket, it is wide yet shallow, which is nice for loose change or pens. The 2nd opens an roomy outer flap pocket. This pocket is great for a variety of items you need to reach frequently.

The Vertical Messenger Bag's main flap is held closed by two smooth hidden magnetic metal snaps. When you open the flap, you can see the open main lined compartment ,which has 3 long strips of high density recycled material that are sewn into the lining of the back of the compartment and the front has wider overlapping strips that form a movable wall, which seperates the main compartment into two different roomy compartments, making it a perfect place to rest your laptop inside.

The outer area under the flap, has three open, unlined pockets total. The largest is deep and about 10 inches wide.

The Vertical Messenger bag's shoulder strap is very tightly woven, with a nice outer edge detail. It is very comfortable when resting on the shoulder, the materials it is woven out of allow for some give which allows it to form around the contours of your shoulder, yet will hold it's shape. You can adjust the length of the strap also. There is a large loop in the back created from the same outer material, to pick up the bag without using the shoulder strap.

The sticker inside the Vertical Messenger bag said to make this bag: 23 ,16 ounce PET Bottles were used, which saves 15,684 Btu or 4.6 KWh - enough energy to power a laptop for 184 hours!

Overall I loved the Act2GreenSmart Vertical Messenger Bag. It could easily double as a diaper bag or be used for carrying text books. The materials and colors give it a very hip and modern feel. And not only does it look cool while you wear it, but it is roomy, utilitarian and eco-friendly and durable. Very comfortable to wear. You can find Act2GreenSmart's Vertical Messenger Bag on Amazon.com

Kudos to Act2GreenSmart for taking the initiative to reform their company and create such cool useful products out of PET bottles (these bottles have a 1# stamped on the bottom - generally water & soda) which normally go to landfills and take up to 1000 years to decompose.

You can read further about Act2GreenSmart's president Tom's quest and his aspirations by checking out his blog.

Recipes for Vegetables 30

Here is a list of vegetable recipes featured on Renaissance Culinaire. This page will continue to be updated as more recipes are added.

Wasabi Asparagus Shitake Spring rolls

Curried Asparagus

Gruyere and Asparagus Souffle

Watermelon Gazpacho

Tomatillo - Avocado Salsa

Mango-Ginger Salsa

Tomatillo - Avocado Salsa

Recipes for Savory Salsas and Sauces 7

Here is a listing of all the savory salsas and sauces featured on Renaissance Culinaire. This page will continue to be updated as recipes are added.

Green Tea Sesame Sauce

Sweet & Sour Chili Sauce

Tomatillo - Avocado Salsa

Mango-Ginger Salsa

Lime-Ginger Soy Dipping Sauce

Vegan & Vegitarian Friendly Recipes 8

These recipes have either had vegan/vegetarian conversions or have notations on how to create vegan / vegetarian friendly versions from the recipe provided.

This page will continue to be updated as I add more recipes.

• Sassy Sunflower Cookies (Peanut Butter)
• Tomatillo - Avocado Salsa
• Pear Chocolate Belle - Helene
• Spiced Brandy Caramel and Brandy Simple Syrup
• Watermelon Gazpacho
• Mocha & Chocolate Cake
• Mocha Icing
• Vegan Chocolate Ganache
• Wasabi Asparagus Shitake Spring rolls
  
• Lime-Ginger Soy Dipping Sauce
  
• Green Tea Sesame Sauce
• Banana - Rum Napoleons
• Vegan Meatballs

Recipe: Banana - Rum Napoleons 9

I am a fan of bananas, and this Banana-Rum Napoleon is a recipe to satisfy your dessert cravings, and it is low-fat to boot!

Thanks to ian_ransley for use of his photo.

I love napoleons, they work really well in a restaurant kitchen, because they are relatively easy to assemble, if you prep before hand, and the presentation looks very elegant, and your patrons or guests will think allot of time was spent
creating it.

Sweet Nothings
Low Fat
Low Calorie Desserts

This recipe is adapted from Sweet Nothings by
Jill O'Connor. It makes 10 portions.

If you aren't feeling like bananas - You can
substitute peach, nectarine, or a favorite
berry puree - and flavor
with a liqueur of your choice.

It is better to prep the pastry in
advance(up to 24hrs ahead),
to speed up the production of this dessert.
The cream filling cannot be made more than
2 hrs ahead of time if using the original recipe.

If using real cream, you must make right before serving.

For The Pastry

• 6 Sheets of phyllo dough (12 x 17 inches), thaw if frozen
• Butter flavored vegetable cooking spray.
• 6 TB granulated sugar

Tip: When working with phyllo dough - to thaw, allow the box of phyllo dough to rest out on a counter if the inside temp is relatively low, it will take 3-5 hrs for proper thaw. Otherwise put in the fridge 2-3 days ahead of time. Take out as many sheets as needed, then wrap the remaining in plastic wrap , tightly and use within 5 days. When you are working with phyllo dough it is best to have a tray to lay out the sheets, then keep totally covered, under a damp kitchen towel. If exposed to air, the moisture from the phyllo dough will be wicked out and it will become dry and brittle - which means non workable for you. So work quickly.

Procedure:

1. Preheat Oven to 400° F. Line a baking sheet w/ parchment paper.
2. Place the first phyllo sheet on a clean flat work surface. Spray lightly with cooking spray and sprinkle with 1 tsp of the sugar. Add a new sheet onto the previous prepared layer. Repeat as instructed above, using 3 of the 6 phyllo sheets only.
3. Cut the layered phyllo into ten 6 x 3 inch rectangles. Place rectangles on prepped baking sheet. Bake in oven until crisp and golden - 3-5 minutes. WATCH THE BAKEOFF - thin phyllo burns very quickly, so don't get distracted while waiting for them to brown.
4. Remove from oven and transfer phyllo triangles to a rack to completely cool.
5. Repeat the above 4 steps again with the remaining 3 phyllo sheets.

{There will be scraps - the books says to discard, but as anyone in the culinary trade knows - use everything you can, so save the scraps and bake last, use as garnish for another dessert, or a smoothy etc.}


For The Cream Filling:

• 1 1/4 cups pureed banana (1 1/2 - 2 large bananas) OR Measure out your favorite substituted puree - peach, nectarine, or a favorite berry puree.
• 1 to 2 TB freshly squeezed lime juice
• 2 1/2 TB Dark Jamaican Rum OR If using other fruit, the use the liqueur of your choice.
• 1/2 tsp pure vanilla extract
• 1 1/4 cups low-fat non-dairy topping
• 4 medium bananas, sliced on the diagonal, 1/4 inch thick
• confectioners sugar for top of finished pastry

Procedure:

1. Place pureed fruit, lime juice, Rum or liqueur, vanilla and nondairy topping in a bowl. Fold together ingredients until thoroughly mixed.
2. Cover and refrigerate until serving time.

Dessert Assembly:

1. Just before serving place a phyllo rectangle onto a plate. Spoon 1/4 cup of the banana cream onto the pastry.
2. Top the cream with 8-10 banana sliced OR your substitute fruit pieces other berries.
3. Top the filling with a 2nd phyllo rectangle, sieve confectioners sugar over the top.
4. Repeat steps 1-3 until you have created 10 napoleons.

To create a decorative pattern - such as a herringbone or cross hatch : heat a metal skewer over a gas flame or use a mini blow torch, until very hot. Quickly lay the hot metal skewer on the top of your napoleon for the desired marking, repeat until you have the desired effect.


For an nice presentation - garnish plate with drizzles of fruit puree; add a bit of mint, or some citrus zest curls.

105 calories per serving; 1.5 grams of fat - 13% calories from fat.

VEGAN:

This dessert can easily be converted into a Vegan dessert: Use melted Earth's Balance in place of the cooking spray - or use soy milk to brush over the layers of phyllo (you might need to adjust baking times, so watch the pastry closely). Replace the "non-dairy topping" with silken tofu. Yum!

Full FAT:
And for those of you who cannot stand fake cream - go ahead and use the real deal, just use heavy cream in place of "nondairy topping", as heavy cream has a higher fat content which will help stabilize it a bit better than traditional whipping cream. Whip this up right before serving, as real WC will separate quickly. You may need to adjust the amount of puree also - try a little at a time.

Original recipe© Jill O'Connor.

Baking Theory Notes: Fermentation Chemistry 4

Fermentation

Remember: Fermentation starts when the mixer stops!


Control Fermentation through:

1. Temperature
2. Time

What happens during the fermentation process?

• Gas is produced --> Carbon Dioxide {When Dough is mixed gas is caught by the gluten and the gas rises}
• (water & flour cause enzyme activation)
• Gluten is modified --> Dough becomes balanced so dough is workable : Elasticity --> Extendability
• Flavor is developed (Acidity)
• Alcohol is developed ("Alcoholic fermentation")

*To test the "alcoholic fermentation" theory ---> when you are ready to mix your formula, open a starter, either one retarded or left on the bench (Ciabatta or Croissant are especially potent!), lean in --- (as a former instructor would explain: "you rip back- because alcohol has hit your brain", he had such a big grin when he said this ) I am telling you --- it'll knock your socks off. The more "bake-tarded" (my own baker slang) you become, the more you anticipate smelling those starters! Ha HA!



Enzymes:


click here to see a bigger sized diagram of the chemical changes of fermentation.

Definition:
Biochemical Catylist: an organic substance formed by living cells (yeast), is able to cause changes in other substances {i.e bacteria, fungus or both } without changing it's self .

Diastatic = has enzymes
Non-diastatic = enzymes have been killed

Diastic Enzymes:

---> Supplied by flour / or Malt (sugar)

1. Alpha-Amalase works on Amylose ---> Converted to Dextrin (sugar)
2. Beta-Amalase works on Amylopectin ---> Converted to Maltose (sugar)

*These diastic enzymes are important because they work on STARCH.
---> Wheat is 70% starch (bran is protein)

Starch:

--->Amylose --->
--->Amylopectin--->

Diastatic Enzymes from flour (from milling) work on the damaged starch (i.e gelatinized (from heat / baking) and convert it to sugar (2% of starches) .

End result is mostly Maltose. Yeast cannot metabolize maltose.

1. Maltase (enzyme) ---> converts to Fructose, Dextrose / Glucose)
2. Sucrose [beet or cane] (granulated sugar) ---> Converts into Glucose
3. Invertase (enzyme from yeast) ---> converts Glucose into Sucrose

Yeast takes maltose (enzyme) and converts it into Fructose, Dextrose / Glucose {allows yeast to eat it).

These processes take place if:

1. Optimal Temperature
2. Right moisture Content
3. Allowed Optimal time

Zymase (yeast) ---> Reacts with simple sugars and injects CO2 into the dough causing it to rise. Produces alcohol.

Simple Sugars:

1. Fructose = CO2
2. Glucose = CO2
3. Dextrose = CO2

Proteolytic Enzymes

1. All from flour
2. Can be found with Diastatic Enzymes

---> Protease ---> Converts protein ---> Modifies the gluten so dough is workable (softens and makes extendable)

*Over mixing dough will break dough down into "slime". I've seen this happen, it ain't pretty. Kinda resembles the stay puff marshmallow man (as the ghostbusters cross streams)
when he is obliterated --- a bumpy, jiggly white mass. yuck.

Recipe: Orange marinated Fish Fillets w/ Carrots 3

This Also can be used with chicken, or added to vegetables on the grill.If you are craving something flavorful - with a twist, this will delight your taste buds.





Orange Marinated Fish Fillets w/ Carrots:

• 4 catfish or tilapia fillets (6 oz each)
• 2 TB canola oil
• salt to taste

Orange Marinade:

• 1/2 Cup freshly squeezed orange juice
• 2 TB white wine
• 2 Tb lime juice
• 1 TB olive oil
• 1/4 Cup minced red onion
• 1 1/2 TB chopped fresh cilantro leaves

Combine all the marinade ingredients in a bowl. Add fish fillets. Marinade for up to one hour.

Heat a nonstick cooking pan over medium high heat. Add the oil and swirl the pan to coat. Remove fish from marinade and pat dry , reserving the marinade. Sprinkle fillets with salt and pan-fry the fillets until browned & crisp, about 3 minutes. Turn fillets & cover with carrots. Reduce the heat and simmer until sauce reduces and thickens. Serve hot.

Serves 4.

Giddy Over Oregon Crab...| Recipe : Fresh Mango - Crab Spring Rolls 14

Female Dungeness Crabs have larger "chests" than their male counterparts...hmmm.




The 2 Above photos are from GREG JOHNSTON ,SEATTLE POST-INTELLIGENCER reporters Article "Puget Sound's Dungeness bounty is fun to catch and great to eat ", a great article on The Puget sound's dungeness crab, covers many facets.

Here is one of the 2 crabs caught by my husband & friends. Only male crabs are eaten, and they must measure over 6 inches across the shell to be regulation. The crab cage was dropped off of a bridge in Seaside, Oregon - with a rope and buoy attached. You can use basically anything to bait your trap - mink, smelly fish, chicken meat etc. When the boys checked the trap they were very excited.


My husband ran back to the house , huffing & puffing, out of breath and exclaimed "There are 2 crabs in there -BIG ONES!" He was like a little kid who had just discovered Pokemon. The locals were very intrigued with the catch. They were asking all kinds of questions - the most frequent one was "Wha'd you use to bait 'em?" and their stern looks were not of approval until the crabs were carefully looked over and measured. After the investigation, the female was put back and the male crab was plopped into a bucket with water, to be carried home.



Now this crab was a real pain in the ass. He was a fighter. You cannot fully understand a crabs' strength, until you are wrestling him into a pot of boiling water. His claws are furled in full battle glory, taking swift pinches at every chance. I was lucky to capture this photo of my husband potting him, because when you are handling a dungeness crab - instinct tells you let go immediately!



The crab is cooked until the shell turns from it's natural and alive color of purplish-brown, to a red orange cooked color. Then the crabs sternum[chest] is cracked open and the organs are thrown away, leaving the collection of meat.

Here is a great recipe for crab meat:

Fresh Mango - Crab Spring rolls

• 2 Tbsp fish sauce
• 1 Tbsp rice wine or dry sherry
• 3 1/2 tsp minced fresh ginger, divided
• 1 Tbsp chopped cilantro leaves
• 1/2 lb. Cooked crab meat, broken into chunks{you can use lobster also]
• 2 Tbsp canola oil
• 1 Tbsp loose green tea, such as Gunpowder green tea
• 2 small mangos,peeled,seeded and diced
• 12 , 8 inch round dried rice paper wrappers

Combine fish sauce, wine/sherry,1 1/2 tsp ginger, and cilantro leaves in a medium bowl. Add crab/lobster; toss to coat. Cover and marinate in refrigerator for 30 minutes.

Heat oil in a large cooking pan over medium heat, swirl oil to coat pan. Add green tea and saute until fragrant [ 30 seconds]. Add 2 Tbsp of ginger and saute another 30 seconds. Add crab/lobster mixture; stir and toss until it heats through, about 1 minute. Remove from heat. Let cool, then mix in mango.

Fill medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a clean and dry work space. Arrange 2-3 Tbsp of the filling in an even horizontal mounds just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding the sides about half way.

Cover finished rolls wit a damp cloth to prevent drying. Serve with dipping sauce.

Sweet & Sour Chili Sauce

• 1 stalk lemon grass
  
• 1 fresh red chili, seeded and minced
• 2 tsp brown sugar
• 3 Tbsp fish sauce
• 1/4 cup fresh lime juice

Remove tough outer layers and green parts of the lemon grass. Mince tender base stalk. Combine ingredients in a bowl. Cover & chill. Keeps for 3 days.

Blurb: Parental Anxiety, torrential Rains | uncomplimentary tastes 0

"Twenty, Twenty - four hours to go....I wanna be sedated...." [---Sung by The Ramones. ] And inevitably the theme song for my night of Hell.....

Well when I last left the blog, my daughter was very ill. Now, the intermittent fever of 104 ° F had ceased, she was medicated. And best of all she was driving mommy nuts in her oh-so-cute-toddler fashion, which is normal and pleasant. So we were relieved, and feeling out of the danger zone.

And that is why, when a friend invited us to stay at their family beach house in Seaside, Oregon - I gleefully excepted. It was going to be fun : good friends, laughs, drinks - all on the Oregon coast. Oh adult conversation and the like - where could we go wrong?

Yes where? When? Funny how the human body sneaks up on you. After the rainy drive through Portland...



now some of you are thinking , Isn't Portland & the Pacific Northwest in general - rainy? ultimately yes, but we have had a very dry Winter. Also the temperature has not dipped under 55°F in the last month - even elevating to 75°F , with plenty of sun.

....The mists were dense on the mountains and made the coastal forest appear ghostly and mysterious. Water littering the concrete spilled out into the cracks and red clay that made up the forest floor.

Water was streaming up my passenger side window - pushed outward from the sheer force of wind, intensified by the speed at which we were traveling.



We traveled onward, ever nearing the small coastal towns that lined the hilly forest scape, with names like "Mist" and "Veronia".

Once we did arrive in Seaside, the streets were sparsely inhabited. Locals & a few gutsy tourists braved the Gail force winds, plummeted by rain. We arrived at the house - a big beautiful craftsman, with a river stone facade and stereotypical low lying porch with columns. The inside was light and airy, it had a 1930's cabin feel. The kitchen was my favorite - large and tiled from floor to ceiling. There was a large island with range top, overhead a pan rack hung strung peppers, garlic & herbs. Every appliance you would want in a modern kitchen was there. Then you could walk into the dining room - a long heavy rectangular table & comfortable wicker lined captains chairs lined the room. Over head a rustic candelabra hung low, making for an intimate dining experience.

The house was full of windows. Full of big overstuffed Italian leather chairs - inviting you to lounge, while the waves could be heard crashing outside. The View from the Eastside of the house provided a look out onto the sand dunes, beyond was a view of the ocean. Nothing else to inhibit the view.

We settled in to the guest bedroom - complete with it's own living space & bathroom. Everything was going fine. The weather however had made up it's mind to send out the banshees - to howl their mournful, threatening cries. To thrash the waves about, making them swell into a woeful threatening mess. Sand was now a weapon furled at unsheltered victims - stinging flesh.

As the night wore on we made stir fry, unfortunately someone had purchased sweet potatoes & Thai peanut sauce for the dish. Now I have nothing against either ingredient, but when paired together - they do not complement each other, especially if added to a host of other ingredients: broccoli, onions , garlic, red peppers, Tofu, hot pepper. What happened is the sweet potato broke up & the starch encased all the other ingredients. The peanut sauce dampened by the sweet potato was not good at all. It had a bitter after taste.

If I had had my way I would've used teriaki sauce, omitted the sweet potato all together.

My daughter was screaming at the dining table, and I got up to take her to our room. She starting having stomach cramps and intestinal troubles. I couldn't get her to sleep. Finally after 2 hrs of trying,she layed down on the bed and fell asleep. Once she was secured I went upstairs to have some espresso and Baily's Irish Cream. As the night wore down, we realized that the weather wasn't improving, and there was a scramble to get the DVD player connection working. Unfortunately the surround ect. Was much more complicated & we didn't have the correct cables.

My daughter woke up, 2 hours later, screaming and the events that followed were quite scary indeed. She was writhing at times in pain. And her diapers were horrible. I was up with her, trying to settle her until 6 a.m. She would not lay down & would scream violently. We decided to wait it out until the morning - then if she wasn't better we'd go to urgent care. She had no fever, which told me it was something viral.

Sure enough by morning she was more herself - I let her sleep until noon. But even so she still wasn't doing well. I wasn't much for company - I couldn't stop fretting over my daughter's health. Plus I hadn't that much sleep and I was emotionally drained. I told my husband we should leave. We packed and said our goodbyes, I felt frustrated that we couldn't stay. I didn't want such "mommy" duties to get in the way.


Coming home....

Celebrate Spring ! Savory : Sexy Wasabi Spring Rolls 8

Sexy little things these are. You will sigh, in shear culinary delight. Makes 8 spring rolls

Ingredients :

• 1 Tbsp miso paste
• 1/2 table spoon rice wine
• 1/2 lb. asparagus spears, trim ends.
• 2 Tbsp walnut oil {{One of my favorite cooking oils, wonderful flavor}}
• 2 cups fresh Shiitake mushroom caps, sliced thin.
• 1/4 Cup wasabi paste
• 8 [ 8 inch] round dried rice - paper wrappers.

Dissolve the miso in 2 Tbsp of warm water. Mix in the rice wine, set aside.

For the filling : Cut Asparagus spears in half. Heat walnut oil in a large pan over medium-high heat, swirl to coat pan. Add shiitake mushrooms; saute until softened (1 minute or so). Add asparagus spears;saute until heated through. Stir in miso mixture. Remove from heat; cool.

Assembling the Roll : Fill a medium sized bowl with warm water. Dip one of the wrappers in the water for 15 seconds or until softened. Carefully transfer to a dry work space. Spread about 1 Tbsp wasabi paste lengthwise just below the center of the wrapper. Top the wasabi with 2 Tbsp of the filling in an even horizontal mound. Roll up the rice paper to form a tight cylinder , folding in the sides about half way.

Serve whole or in half with a favorite dipping sauce.

Lime & soy Dipping Sauce:

• 2 Tbsp lime juice
• 1/4 Cup low sodium soy sauce
• 1 Tbsp Rice Vinegar
• 1 Tbsp thinly shredded ginger
• 1 green onion, green part, minced.
• 2 tsp black sesame oil

Combine in a bowl. Cover & chill . Lasts 1 week.

Puff Pastry Basket I created. 0

I made this early on in my culinary training, the first time.
I cut long strips of dough from the puff pastry, and I used a rectangular roasting pan up side down, sprayed with non-stick spray & parchment. Then I "wove" the strips in a basket weave around the roasting pan - starting at the top of the pan. Once covered, I put the pastry covered pan on a parchment line sheet pan, and into a hot convection oven. Baked until golden brown & crispy.

When it had cooled, it was put on a platter covered in mint sprigs & garnished with limes and lemons. Then filled with muffins to be served a breakfast banquet.

Taken some time in June 1999.

Recipe: Watermelon Gazpacho 5

I walk around . My nostrils flare with scents carried on the winter wind gusts - I know that spring is closer than ever. I am starved for spring! I want the gray bitterness to dissolve away. I need the breezes to be pleasant and the sun to warm my cheek. And I want to be thrown about with god's green tenderness.

Here is a recipe that awakens the spring from within & delights your palate.

Watermelon gazpacho

Adapted from a recipe found in Vegetarian Times

Do not puree the ingredients or this will have to be named "smoothie" instead!

• 6 Cups seedless watermelon cubes ( [1] 16 lb whole watermelon)
• 1/2 of a seedless cucumber, peeled and chopped
• 1/2 of an organic yellow bell pepper, seeded & chopped
• 3 scallions chopped
• 1 large garlic clove, minced
• 2 TB lime juice or lemon juice
• 1 TB extra-virgin olive oil
• 1/2 tsp hot pepper sauce
• 1 Cup cold raspberry-cranberry juice
• 3 TB chopped fresh mint

In a large food processor, combine 3 cups watermelon, the cucumber , bell pepper, scallions, garlic, lime or lemon juice, olive oil & hot pepper sauce. Process with short pulses until the mixture is just finely chopped.

Add the remaining watermelon, raspberry-cranberry juice, and mint. Process with pulses until just finely chopped.

Serves 8

Meringue , sticky yet firm...Mousseline buttercream. 0

Adapted from one of my favorite books, The Cake Bible

Mousseline Buttercream



Formula :

Makes 4 1/2 cups - enough to fill and frost 2 9-inch x 1 1/2 layers or 3 9 x 1-inch layers]
Recipe starts out thin and lumpy looking and about three-fourths of the
way through, it starts to come together or emulsify and turn into a
luxurious cream.

Temperature of the butter is important - use butter that is 65 degrees
F. If it is too soft or the room too hot, the buttercream turns thin or
into a grainy, hopeless puddle.

If the mixture does not feel cool, refrigerate it until it reaches 65 to 70 degrees F. If the butter is
too cold, then suspend the bowl over a pan of simmering water and heat very briefly, stirring vigorously when the mixture just starts to melt slightly at the edges. Dip the bottom of the bowl in a larger bowl of ice water for a few seconds to cool it. Remove and beat by hand until
smooth.

Place in an airtight bowl. Rebeat lightly from time to time to maintain silky texture.
Buttercream becomes spongy on standing.

Will keep 10 days
refrigerated, 8 months frozen. Allow to come to room temperature
completely before rebeating to restore texture or it will break down
irretrievably.

(454 grams) unsalted butter (65 degrees F - softened but cool - not runny and greasy)

1/4 cup (60 grams) water

5 large (150 grams) egg whites

1/2 + 1/8 teaspoon cream of tartar

2 to 3 teaspoons liquor of choice or optional flavorings below

*Variations:

**Chocolate :Beat in 5 ounces of melted and cooled bittersweet chocolate

**White Chocolate: Beat in 6 ounces of melted and cooled white chocolate

**Fruit: Beat in up to 3/4 cup lightly sweetened fruit puree (strawberry or raspberry) or orange, passion, lemon or lime curd.





Procedure :

1. In a mixing bowl beat the butter until smooth and creamy and set aside in a cool place.

2. Have ready a heatproof glass measure near the range. In a small heavy saucepan (preferably with a non stick lining) heat 3/4 cup sugar and the 1/4 cup water, stirring constantly, until the sugar dissolves and the mixture is bubbling.

3.Stop stirring and reduce the heat to low. (If using an electric range remove from the heat.)


first bubbles in the sugar syrup appear - signaling a temperature rise


HardBall stage[248*F]

4. Boil the syrup until the thermometer registers 248°F to 250°F (the firm ball stage). Immediately transfer the syrup to the glass measure to stop the cooking.

5. In another another mixing bowl beat the egg whites until foamy, add the cream of
tatar, and beat until soft peaks form when the beater is raised.




6. Gradually beat in the remaining 1/4 cup sugar until stiff peaks form when the beater is raised slowly.


Stiff peaks

7. **If using a hand held mixer, beat the syrup into the whites in a steady stream. Don't allow the syrup to fall on the beaters or they will spin it onto the sides of the bowl.

**If using a stand mixer, pour a small amount of syrup over the whites with the mixer off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining
syrup.

8. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measure. Lower speed to medium and continue beating up to 2 minutes or until cool. If not completely cool, continue beating on lowest speed.

9. Beat in the butter at medium speed 1 tablespoon at a time. At first the mixture will seem thinner but will thicken beautifully by the time all the butter is added.

If at any time the mixture looks slightly curdled, increase the speed slightly and
beat until smooth before continuing to add more butter.

10.Lower the speed slightly and drizzle in the liquor.

When I made this buttercream the steps I followed were :

While I started a sugar syrup {sugar & water} on the stove in a sauce
pan, stiring until the first signs of bubbling. I then set the temp on low and started the egg whites.



There are several key steps when dealing with egg whites. You must never over beat, have them in a clean mixing bowl and must temper the whites when adding syrup. But you've
got to work quickly witht the syrup or you'll end up with "pulled sugar" all over your beaters.

The beating should only continue until stiff peaks form when beater is slowly pulled away.

I must say I do well with meringue, it is easy to ruin the meringue - over beating causes it to become "foamy" in texture. The opposite of beautiful "stiff" peaks.

Once the meringue is done I added butter, slowly 1 TB at a time. After a lot
of beating the buttercream was very velvety. I must say I will use this
recipe again -- the buttercream holds flavor well and is great for
piping designs .

Once the buttercream was mixed enough, I added some berry puree - delicious! And it makes for a beautiful coloring. {just be sure to have some plain on hand before adding puree
- for decorating} I had to make one more batch.