Stir-Fried Shiitake and Broccoli Slaw

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I went to the farmers’market this morning and bought some organic shiitake mushrooms from my favorite mushroom vendor, Far West Fungi.  The mushrooms are always super high quality, mostly organic, and keep for 1-2 weeks if I keep them in a paper bag in my fridge (on the shelf, not the crisper).  After rummaging through my fridge for old produce (I got a shitload of new produce this morning at the market), I decided to make a shiitake and broccoli slaw stir-fry.

Here’s what I assembled:

  •  2 tablespoons of Kerry Gold unsalted butter
  • 1 large shallot, minced
  • 1 -2 anchovy fillets, packed in olive oil
  • ¾ lb shiitake mushrooms, quartered and stemmed
  • 2 garlic cloves, minced
  • 1-2 tablespoons fish sauce
  • 1 tablespoon of apple cider vinegar
  • 1 package of broccoli slaw

 Here’s what I did:

I prepped the chopped shallots…

…the mushrooms…

…and grabbed the broccoli slaw from the fridge.

I heated the butter in my large cast iron skillet over medium high. 

Once the butter had melted, I added the shallots and sautéed until translucent.  Then, I added the garlic cloves and anchovies and mixed that around for ~30 seconds. 

I added the mushrooms to the skillet and seasoned everything with some salt and pepper.

After the liquid in the pan had evaporated and the mushrooms were browned in spots…

 

…I added the broccoli slaw and some fish sauce and apple cider vinegar to taste (around 1 tablespoon each).

Easy and yummy!

Dinner: Sous Vide Grass Fed Tri-Tip Roast and Veggies

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When I came home in the morning, I knew that dinner would be easy tonight: I’d be searing off a pre-cooked sous vide tri-tip roast that was waiting to be consumed in my fridge.  To ensure that my total hands-on cooking time when I woke up in the evening was minimal, I proceeded to prep some broccoli and bacon for roasting.  After I stored everything in the fridge,  I filled up my SousVide Supreme and set the temperature for 130 F.

As soon as I got up later that evening, I preheated the oven to 400 F and placed my pre-cooked tri-tip roast into the SousVide Supreme.  Then, I finished preparing my tray of broccoli and bacon and popped it in the oven. I was ambitious tonight and wanted three veggie sides, so I cut up some mushrooms and sautéed them with some minced garlic and anchovies. 

I seared off my tri-tip roast in some lard in my cast iron skillet and removed the roasted broccoli and bacon from the oven.

After I removed the roast from the skillet, I dumped in a pound of pre-washed organic baby spinach and sautéed it up with some minced garlic.

Dinner was on the table in about 30 minutes:

Roasted Portobello Mushroom Packets with Garlic, Shallots, and Balsamic Vinegar

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I love mushrooms!  They add that indescribable umami flavor to everything and Portobello ones add meaty heft as well.  I’ve described how I normally roast them in foil packets in a previous post but tonight, I made a variation where I added a garlic, shallot, and balsamic vinaigrette puree to the packets before I roasted them.

Here’s what to gather up to serve 4-5 people:

  • 5 large Portobello mushrooms, tops wiped clean and stems and gills removed
  • 2 medium shallots, coarsely chopped
  • 10-15 cloves of garlic, pre-peeled (go buy it at Costco!)
  • Macadamia nut oil, avocado oil, lard, or ghee
  • Balsamic Vinegar (I use Trader Joe’s Gold Quality Balsamic Vinegar of Modena)
  • Kosher salt
  • Freshly Ground Black Pepper
  • 5 large pieces of heavy duty aluminum foil (your mushrooms can burn if you use regular aluminum foil)

Here’s what you do:

 

Preheat oven to 400 F and coarsely chop the shallots and trim the ends of the garlic:

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Throw the shallots and garlic into a mini-prep food processor or finely mince by hand, Mr. Yan Can Cook. 

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Add your choice of fat and vinegar to the minced alliums in a 3:1 ratio of oil to vinegar.  Season the vinaigrette mixture with a good sprinkling of salt and freshly ground black pepper.

 

Place each Portobello mushroom on a piece of foil, stem side up.  Lightly coat each ‘shroom with extra virgin olive oil and some salt and pepper.  Put a dollop of vinaigrette into each mushroom, spreading until the cap is filled.

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Tightly seal each mushroom packet and place on a baking tray.  Stick the tray in the oven and roast for ~25 minutes.

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Remove mushroom from packets (watch out for steam!) and slice up.

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Quick Sous Vide Salmon Dinner For Company

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Tonight, our good friends came over to unload us of some of the crap we’ve been piling up in our house for the last few years. To thank them for taking our garbage, I made them dinner:

seared sous vide sockeye salmon (15 minutes at 130 F),

cauliflower fried “rice,”


braised green beans with tomatoes and onions,


and spicy sautéed mushrooms with anchovy.

Here’s my plate (including roasted carrots with aged balsamic vinegar):

Spicy Sautéed Mushrooms with Anchovy

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This is another great recipe from the folks at Cook’s Illustrated.  I refer to their books and website more than any others whenever I’m cooking something for the first time because I know I’ll always get great results from their recipes.  I’m not super anal-retentive in the kitchen so it’s great that they are!  In this recipe, I subbed out olive oil with more butter and increased the amount of garlic.

Ingredients:

  • 2 tablespoons of butter
  • ¼ teaspoon hot red pepper flakes
  • 3 medium garlic clove, minced
  • 2 medium anchovy fillets
  • 1 pound cremini or white mushrooms, cut into halves if small, quarters if large

What to do:

Heat butter in a large skillet over medium-high heat.  When the butter melts and the foam subsides, add the pepper flakes, garlic, and anchovies and cook, breaking up the anchovy fillets, with a wooden spoon, until the mixture is fragrant (~1 minute)

Add the mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated and the mushrooms are lightly browned, about 12 minutes.  Season with salt to taste and serve immediately.

Yummy, spicy, and umami-y.  Now I gotta find another recipe to use up the rest of the anchovies in my can…

Asian Ground Beef, Mushroom, and Broccoli Slaw Lettuce Cups

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I get 5 pounds of ground meat in my meat CSA pack every month so I always need to come up with inventive ways to dispatch with it so I don’t get bored.  Tonight, on a whim, I decided to make Asian flavored lettuce cups.  My recipe is pretty similar to the pork stir fry I made a week ago.

Assemble these ingredients:

  • 1 lb of ground meat (I used grass fed ground beef)
  • 1 lb of thinly sliced mushrooms (I used cremini)
  • 1 small onion, roughly chopped
  • 2 tablespoons of lard
  • 3 cloves of garlic, minced
  • 1-2 cups of broccoli slaw (I use the organic slaw from Trader Joe’s)
  • ½ cup of shredded carrots (I use the ones from Trader Joe’s)
  • 2 scallions, thinly sliced
  • a handful of cilantro, coarsely chopped
  • 1-2 tablespoons of fish sauce
  • 1-2 tablespoons of apple cider vinegar
  • 1-2 tablespoons of coconut aminos
  • Kosher salt and freshly ground black pepper

Here’s what I did with everything:

The first step was finely chopping my onion in my mini prep food processor.  Whenever I make grass fed ground beef, I like to really pulverize the onions.  This helps moisten the meat and it cooks so much faster.

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Then, I put the onions into my skillet with some melted lard and sautéed on medium heat until translucent.  Then, I added the sliced mushrooms and some salt and pepper.  When the onions and mushrooms had cooked off the excess moisture, I added the minced garlic cloves and stirred everything around for 30 seconds. 

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Next, I added the ground beef and stirred that around until there weren’t big clumps and it was no longer pink.   I added the fish sauce, apple cider vinegar, and coconut aminos and then tasted for seasoning.  I put about equal amounts of all three and then I cracked on some freshly ground black pepper.

Once the meat was cooked and seasoned, I added the broccoli slaw and shredded carrots and stirred everything around to soften the veggies a little.   I added the herby goodness (scallions and cilantro) last and mixed to distribute everything.

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I spooned the beef and veggie mixture onto red butter lettuce leaves (my favorite lettuce for this kind of recipe)…

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…and squeezed on some Paleo Sriracha sauce. 

Chicken and Green Beans for Breakfast

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Before going to bed this morning, I sous vided 4 chicken breasts (seasoned with Aleppo chile finishing salt and pepper, cooked at 140 F for at least 1 hr 35 minutes)so I’d have dinner (and leftovers) waiting when I woke up.  When I finally got up this evening, I roasted off some mushrooms in my toaster oven (seasoned with salt and pepper and roasted garlic extra virgin olive oil at 425 F for 20-25 minutes), nuked some green beans, made some gravy, and seared off the breasts in some lard: