Shittake: Tea, Powder, dried the health benefits

Shittakes have been used in Asian cooking and considered a symbol of longevity for over 6,ooo years. It is only recent years that it has hit the mainstream American diet, and Fruit of the Fungi brings a great variety to the Shed. From fresh during growing season to dried, powder and tea.

                         

The Shittake has been long known to help support the immune system, it also has been recently shown to a great aid to cardiovascular system. In recent studies it has been shown that Shittake mushroom can help protect the lining of the blood vessels, this great news to help in the prevention of atherosclerosis (build up of "fatty" tissue in the arteries).

Shittakes are a great source of Iron and also known for their valuable nutrients from Vitamin B (3, 5, 2) to manganese to vitamin D and great source of fiber, protein and more.

So work in a cup a Shittake tea daily and check out this recipe for mushroom cream sauce and a few ways to use it the kitchen. And keep coming back as I work more recipes that will include these beauties!

Mushroom Cream sauce:

1 c heavy cream

1 tsp ground white pepper

1/2 tsp kosher salt

4oz Fruit of the Fungi Mushroom Powder

Bring cream to a simmer and whisk in remaining ingredients. Let this simmer until reduce to a thicker sauce, reduce to 3/4 c.

Use to make a great steak sub:

1 pkg Sunnybrook Shaved steak, thawed and chopped

1 onion diced (hopefully we all froze some from the Farm or Old Path)

1/2 pkg of Winter Sun mix peppers

1 garlic clove minced

1 recipe of Fruit of the Fungi cream sauce

1/2 c of MVD Jarlsberg (or your fav melting cheese from the Shed), shredded

Rolls (4)

Make mushroom sauce and once thickened add in cheese to melt over low heat while you make the steak mixture.

In a large skillet heat 2 tbsp olive oil over md/high heat. Add in onion,pepper and garlic. Stir often and let the onion and pepper to just take on color. Add in chopped steak and saute until the meat is not longer pink, not long at all 2-3 minutes.

Drain off any liquid. Split rolls and divide steak evenly over the rolls. Cover with Mushroom Cheese sauce.

Ideas for use of sauce:

Instead of rolls how about a steak pizza? Use you favorite pizza dough to form pizza shell, spread with Mushroom sauce (with out cheese) top with leftover London Broil sliced thin, add some Winter Sun Broccoli and some Dutch Girl Softy cheese. Bake in a 450 degree oven for 20-25 minutes.

Or how about make the Mushroom sauce with cheese and toss with veggies of choice and some pasta for a quick meal.

Or make a soup and add in the Mushroom Sauce to have a great creamy mushroom flavor.

Risotto Rice Balls

I had some http://thefoodshedutica.blogspot.com/2012/02/shittakeedamame-risotto.html left over and had friends over for a lunch the next day. I served one rice ball per person on a bed of Aqua Vita lettuce, which left room for a little dessert. You can make these smaller for an appetizer if you wanted. Who know leftovers could be so elegant!

2-3 c leftover risotto, keep chilled
cheese of choice: recommend Dutch Girl Softy, JFF fresh feta, MVD Camembert* cubed in about 1" pieces
2 eggs (JFF, Wintergrass, Sweetgrass or the Farm)
1 c plain bread crumbs
1 c unbleached AP flour
olive oil
lettuce,optional

Preheat oven to 400 degrees F.

Line a baking sheet with foil. Drizzle with olive oil; set aside

You will 3 dish or plates: place the flour on one, then the eggs on one and lightly beat the eggs and then bread crumbs on another. Line them up in that order as well. Season the flour and eggs with S/P.

Using an ice cream scoop, scoop and pack the risotto. Release the ball into you hand and form a hole in the center. Place in cube of cheese. Now enclose the cheese while form a ball. Rest on a platter. repeat until all the risotto is used. (have a bowl of water near, as the rice can get sticky, dip you hands in the water lightly. Make sure to pack the rice together, like making a good snow ball)

Roll the balls in the flour to coat, then roll in the eggs and then the bread crumbs to coat evenly. Place on foil lined baking sheet. Repeat with each ball. Drizzle a little oil over each.

Bake in a 400 degree F oven for about 12 minutes, then carefully turn to allow the browning. Continue to cook for about another 10-12 minutes.(use a spatula to help turn). Remove from oven and allow to stand for 5 minutes.

*Camembert: I like to freeze mine then place in the middle. especially if you get a wheel that is wonderfully runny and soft.

Shittake/Edamame Risotto

I will make sure to keep dried Shittake from Fruit of the Fungi in my pantry from now on. The have proven to worthy of becoming a staple for me, as has their dried Shittake powder (more recipes to come later with that). I have used dried mushrooms in the past that were okay, but Fruit of the Fungi has it down pat. These mushrooms really rehydrate beautifully but more importantly maintain their flavor and that is not always the case with other dried mushrooms. Pairing the Shittake with the Edamame from Winter Sun proved be yet another taste adventure. (Winter Sun has won a spot in my freezer pantry). I made this with lamb stock, but you could easily replace that with veggie stock and have yourself a nice veggie risotto.

3 c lamb stock**
1 c arborio rice
3 tbsp olive oil
1 c leeks chopped (yes I froze a lot from the Farm when they were in season)
2 garlic cloves, minced
1 oz pkg dried Fruit of the Fungi Shittake
s/p
1/2c plus 1/4 c Dutch Girl Mixed cheese, grated
1 pkg Winter Sun Edamame, shelled *
2 tbsp  Kriemhild butter

Place the Shittake in a glass bowl and pour about 1 c of boiling water over. Let stand for about 15. Drain through a sieve, reserving the liquid. Thinly slice the mushrooms; set aside.

Place stock in a saucepan to heat through. (needs to be just warm)

Place olive oil in a large skillet over med/high heat, add in leeks and garlic, saute for 5-7 or until just soft and lightly colored. Add in rice, stir to coat. Let rice cook for 2-3 minutes.

Add the reserved mushroom liquid to the rice, stir to combine and let simmer until just about absorbed. Then add a ladle of stock, again let simmer until just about absorbed (the liquid will become thick from the starch of the rice as it cooks). Repeat this process, until the rice is just al dente, about 25-30 minutes in all. The rice will plump and the liquid will be thickened into a nice sauce.

Add in 1/2 c cheese, stir to combine well. Taste and adjust seasoning. Stir in butter until melted. Toss in the edamame and shittakes and heat through for another 3-5 minutes over low hear.

Place in serving bowl and top with remaining cheese.

* I blanched the frozen edamame for about 1-2 minutes and they shelled very easily.
** posted lamb stock recipe with the other stock recipes September 17th post.

Date, Cashew and Anise Crusted Veal Shoulder Roast

Fruity, crunchy and a hint of fennel/tarragon married Gaia's Breath veal shoulder so beautifully, as if they had been together for a lifetime! This is a time savor and experience all the flavors in each sensual bite. I served this roast with Shittake/Edamame risotto, will bring a rounded earthiness to the veal as well.

2 tbsp Anise seed toasted
2/3 c cashew nuts, finely chopped
10-12 dried dates
2-3 tbsp heavy cream
1 Gaia's Breath Veal Should roast

In a small skillet over medium heat, toast the anise seeds until fragrant; set aside to cool. Place dates in a heatproof dish and cover with boiling water. Let stand for 15 minutes.
Finely chop the cashew, some can be bigger. (You can chop the cashews in a food processor, use caution not to over chop or make cashew butter).

Dry the roast with paper towel. Season with salt and fresh ground black pepper; set aside. Place the cashew and anise seed on a plate, stir to mix well.

Drain the dates, reserve about 2 tbsp of the water and place in a food processor. Puree until a paste forms, adding reserved liquid if needed. Place in a small bowl and stir in the heavy cream. Rub this paste all over the roast (some may not stick, do the best you can). Roll the roast in the cashew/anise. Make sure to roll the ends as well. Place the roast on a platter and refrigerate for 4 hours, unwrapped.

Preheat oven to 500 degrees F. Place the roast on a rack in a roasting pan. Pour about 1/2 c water into bottom of pan. Bake at 500 degrees F for 15 minutes then reduce heat to 325 degrees F.

Roast for 1 hour and 15 minutes. Remove the roast to a cutting board and tent with foil, let stand for 15 minutes before slicing.

If the crust falls off, just sprinkle over the top of the sliced meat.

Megan's Chili (Winner of the WKTV first Chili cook-off 2012 WAY TO GO MEGAN!!)

This was so fun to do! I had just finished the second round of testing, so it was perfect timing!  I love how the morning crew is about supporting local functions (The Chili cook-off for the Red Cross, The Foodshed Utica and Slow Food Mohawk Valley) they were all so fun to watch and see the competition edge of each one! Good fun! But for my recipe, as I have said before it really is about local food, you need a good quality base and the farmers at the Shed bring that home every week and I couldn't make what I do with out all of them! Consider taking a class through Foodshed/SFMV to learn how preserve, cook or bake. People may not realize as they eat something made from scratch, they main ingredient is love and hard work and that all starts with great products from all the local farmers, then it is your love and hard work...that taste can only be found with the best local ingredients!

1 lb Sweetgrass hot sausage (bulk or remove from casing)
1 lb Sunnybrook ground beef
2 c dried Adzuki beans
1 c  dried black turtle beans (could use 1/2 c red kidney and 1/2 c black turtle beans)
2 large onions, diced
1 pkg Winter Sun frozen peppers
2 the Farm B/B garlic cloves, minced
2 qts heirloom whole tomatoes (yes the ones you "put up" during the summer)
4 tbsp tomato paste
olive oil
1 1/2 tsp ground cumin
1 tbsp ground coriander
1 tbsp chili powder
1 tbsp Hungarian paprika
1/4 - 1/2 tsp cayenne pepper (to taste more if you like hot or you could omit)
**

Sort and rinse the dried beans.Place in a large pot and cover with water by 2". Soak overnight. Next morning drain and set aside.

Slow cook method: ( you do this stove top as well, stir more often and the time maybe less)

Place beans in bottom of slow cooker crock.

In a large skillet heat about 2 tbsp oil over med. heat. Add in diced onion, garlic and peppers ( no need to defrost) season with S/P. Saute for about 5-7 minutes or until they just stat to take on color. Pour this over the beans.

In the same skillet, add in ground beef, using a wooden spoon to chop into smaller pieces. Brown off beef, when just about done add in the cumin, coriander, chili powder, paprika and cayenne, cook for 1 minute then layer over the bean onion mixture.

Again in the same skillet brown off hot sausage in the same manner as the beef. Add this to the crock. Stir in tomatoes and tomato paste. Give a quick stir, place lid on cooker. Cook cor 6 hours. Give a stir have way through, adjust seasoning (go easy on the salt, add that closer to the end).

Let finish cooking, again taste and adjust accordingly.

**If you make this when Saranac Seasons greetings is still available, add in a bottle of the Chocolate Lager.

Maple Cream Scone with Sausage gravy

This is a great Sunday morning breakfast, you can make the scones the night before, this allows the maple flavor to really enhance. Sausage gravy not your thing, make a breakfast sandwich by making patties with the sausage or crisp bacon is nice, then a fried egg, cheese of choice (I have used MVD feta, Dutch girl Softy or some of JFF fresh goat chevre...with all the great things at the Shed I was have trouble picking a favorite!). Oh...and when heirloom are fresh and at their peak...you know when you sniff one and it so smells like summer... add a thin slice. You could also use these for a chicken salad sandwich, even ham would be nice.

Maple Scone:

1 1/8 c AP unbleached flour
1 1/8 c Whole Wheat pastry flour (could use a White Wheat flour)
3/4 c corn meal
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 c Kriemhild Butter, or a combo of Gaia's Breath lard and butter, diced and well chilled
1 c heavy cream
1/2 c Mill Hollow Maple syrup, Grade B
2 tsp vanilla


The key to a good scone here is to have everything well chilled. Stir together the cream, syrup and vanilla and place in the refrigerator until needed.

Measure all the dry ingredients and whisk to combine in a large bowl (make sure it will fit in you freezer). Add the diced butter and lard, gently toss to just coat with the flour mixture. Place in freezer for about 30 minutes.**

Remove flour mixture from the freezer and grab the cream mixture. Using a pastry blender, cut the butter/lard into the flour, making about pea size crumbs.

Using a fork, stir in the cream mixture, just until combine. Turn this out onto a floured work surface. Knead about 10 times, adding flour (lightly) to prevent sticking and the dough becomes smooth.

Pat (or roll) dough out into a rough 12x18" rectangle. (keep the work surface floured to prevent the dough from sticking). Fold down the top 1/3 rd of dough, then fold up the bottom 1/3rd. (like you are folding a business letter.) Rotate 90 degrees (the folded edges will now on the left and right). Pat (or roll) out again and repeat the fold then rotate. Repeat one more time.

Now roll this out to desired thickness (I try to keep it 12x18, roughly) I usually do about 1/2" thick but you could go as thick as 3/4".
You can use a cookie/biscuit cutter, then re-roll the scraps but I find the re-rolled dough gets a little tougher. I use a pizza cutter divide into 4ths. Then each quarter I cut into two. Place on a parchment lined baking sheet. Put in refrigerator for 30 minutes.

Preheat oven to 400 degrees F. When scones are well chilled place in oven for 25-30 minutes or until golden. Remove to a cooling rack.

**I do this with my pie crust all the time and gave it a try with my scones, it made a world of difference. So do this with you biscuits, pie dough or basically any scone you would make.

Sausage gravy:

1 pkg of breakfast sausage (Wintergrass, Mountain View or Sweetgrass)
2 tbsp Kriemhild butter
2 tbsp AP unbleached flour
2 -2 1/2 c milk, at room temperature
S/P

In a large pan crumble and brown off the sausage. Remove to a platter. Melt butter in same pan over medium heat. Sprinkle in flour once the butter has melted, stir and cook for 1 minute. Slow whisk in milk, whisking constantly.  Bring to a boil and let boil 1 minute, keep whisking to prevent lumps and scorching. Reduce heat to low and add in the sausage. Add seasoning to taste. Just let gravy thicken (if it is too thick add a little milk at a time) and sausage heat through. Serve with scone.

Cumin Cheese stuffed Pork

These meatballs reinforce the need for local quality products. They rely on the simplest of flavors, their own,you can't get any simpler then that. Dutch Girl Cumin cheese is in a league of its own, so you have to mate it with something that is equally in a league of its own...enter Wintergrass ground pork. I had to find something to combine the earthy goat cheese with the added flavor of the nutty/peppery cumin seed, with some thing that wouldn't mask that wonderfulness. It  needed to be something that would also compliment as well. I think the earthy flavor in Wintergrass pork and subtle sweetness does the job! You experience each item on it's own and then they meld completely together as one. I served these meat balls with the newest arrival at the Shed, Winter Sun Kale sauteed in olive oil, garlic, s/p and then simmer with some enchilada sauce.

1 lb Wintergrass gr. pork
1 egg (JFF, The Farm, Sweetgrass or Wintergrass)
1/4 c plain bread crumbs, toasted
1/4 tsp kosher salt
1/8 tsp fresh ground black pepper
1/2 lb Dutch Girl Cumin goat cheese, cut into 1" cubes
3 tbsp olive oil


In a large mixing bowl add pork, egg, bread crumbs and  s/p. Mix with your hands until just combined. Cover and let stand for 15.

Using a 1/4 measuring cup, lightly pack with meat mixture. Take this amount and make a patty in your slightly cupped hand. Place a Cumin cheese cube in the middle, then shape the meat around the cheese to form a ball, making sure to seal the cheese in well. Place on a platter and repeat with remaining meat. (should get about 8 meatballs and will have some cheese left, that is what I call the chef's snack!).

Refrigerate meatballs for at least 30 minutes. Preheat your oven to 400 degrees F.

In a cast iron skillet (or any oven proof skillet) heat olive oil over medium/high heat. Brown off meatballs in skillet. Then transfer the skillet to the hot oven for 20-25 minutes.

Allow to stand for 5 minutes or so.

You could also serve these with red beans and rice, or once slightly cooled cut into quarters toss them over Aqua vita lettuce and some cheese, onions, enchilada sauce and a dollop of Maple Hill Creamery Greek Yogurt...for a different mexican salad. (These meatballs are equally tasty at room temp)