I’m obsessed with mushrooms lately. I buy at least 2 cartons a week. I don’t understand it because the whole time I’m wiping and slicing them, I’m almost gagging at the thought of eating them but once they’re cooked… I’m done. I’ll eat every single of of them before they even make it into the dish I’m preparing.

I pulled this out of Gourmet a week ago when I was sitting in class reading it instead of listening to a lecture and added it to my meal plan for this week. It was the mushrooms, they sucked me right in.

This was really good. I so prefer white lasagna to a tomato one. The only problem was that there wasn’t enough sauce. I had a couple burnt spots because I couldn’t get the sauce to cover everything. Other than that, perfection!

Cheesy Chicken and Mushroom Lasagna

from Gourmet

Ingredients

1 (10-ounce) package cremini or white mushrooms, thinly sliced
3 garlic cloves, minced
1 tablespoon olive oil
5 tablespoons unsalted butter, divided
1/2 cup dry white wine
2 1/4 cups cooked, shredded chicken
3 1/2 cups whole milk
1/4 cup all-purpose flour
2 teaspoons thyme leaves
3/4 cup grated Parmigiano-Reggiano
12 no-boil egg lasagne noodles
1 1/2 cups coarsely grated Gruyere

Instructions

  1. Preheat oven to 425F with rack in middle.
  2. Cook mushrooms, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil and 1 tablespoon butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes. Add wine and simmer briskly 2 minutes. Transfer mushroom mixture to a large bowl and stir in chicken. (Set aside saucepan.)
  3. Bring milk to a bare simmer in a medium saucepan. Melt remaining 4 tablespoons butter in 4-quart saucepan over medium-low heat. Add flour and cook roux, whisking constantly, 3 minutes. Add hot milk in a slow stream, whisking constantly. Add thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until thickened, 5 to 6 minutes. Remove from heat and reserve 1 cup sauce. Stir parmesan into sauce remaining in pan, then stir into mushroom filling.
  4. Pour half of reserved plain sauce into baking pan, spreading evenly to coat bottom. Add 3 lasagne sheets, overlapping slightly, and one third of mushroom filling, spreading evenly, then sprinkle one fourth of Gruyere over top. Repeat 2 times. Top with remaining 3 lasagne sheets and remaining plain sauce, spreading evenly. Sprinkle with remaining Gruyere.
  5. Cover with foil, tenting slightly to prevent foil from touching top of lasagne but sealing all around edge, and bake 30 minutes. Remove foil and bake until cheese is golden, about 15 minutes more. Let lasagne stand 10 minutes before serving.
http://fakeginger.com/cheesy-chicken-and-mushroom-lasagna/

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Yesterday I started worrying about next week’s Tuesdays with Dorie recipe. It calls for a glaze made from lemon marmalade and I don’t know how the other girls did, but I can’t find lemon marmalade to save my life! So I started digging through my cabinets for something to use as a glaze and when I spotted some blueberries in my freezer, I just knew what I was going to do.

The cake that we’re making is a lemon cake. Lemon + blueberry = best combination ever.

I made a curd because I knew it would be quick. I couldn’t find a good recipe on the interwebz so I crossed my fingers and hoped for the best.

It turned out really good though. A little thicker than I had hoped, but that’s easily fixed next time around. But yeah, really good. I filled up one small canning jar and half of it is gone already! I haven’t even made the cake that it’s supposed to go with! I heard it’s really good on ice cream. *wink*

Blueberry Curd

Ingredients

1 cup blueberries
1 tablespoon water
1 cup sugar
1/4 cup butter
3 eggs, lightly beaten

Instructions

  1. Put blueberries and water in saucepan and cook over low heat until blueberries are very soft, about 10 minutes. Press mixture through a fine mesh sieve and put liquid back into saucepan off of the heat. Stir everything together and cook on medium-low heat, stirring constantly until mixture is thickened, about 5 minutes. Remember that it will continue to thicken as it cools.
http://fakeginger.com/blueberry-curd/

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If you know me at all, you know I love Ina Garten. She’s by far my favorite TV chef. To show my love for Ina, I’ve finally joined Barefoot Bloggers. I’m so glad I did. It’s such a great group of people. This past weekend we had a Twitter chat about Ina’s new show and I’m usually pretty Twitter shy but I had no problem talking to them. I heart all of them already.

My first Barefoot recipe is chicken piccata and it was chosen by Lindsey of Noodle Nights and Muffin Mornings. I’ve made chicken piccata once before and we loved it but for some reason, I haven’t made it since. I was very excited to see that it was one of our recipes this month, although I was all Where are the capers, Ina?!

This recipe was even better than the last one I tried. And so easy! The sauce was a-mazing. My husband wouldn’t touch it but, you know what? That just means that I got all the buttery goodness! I thought about adding some capers to it but decided to just follow Ina’s recipe and I didn’t miss the capers at all.

If you want the recipe, and you know you do, visit Lindsey’s blog. Then go check out the blogroll to see what everyone else did with it.

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I can’t tell you how many times since I bought The Bread Baker’s Apprentice that I’ve put mashed potatoes aside promising my husband that I was making potato bread. But each time I got intimidated by the biga that has to be made a day before the bread. See, after a sourdough bread killed my stand mixer and my sanity recently, I’m scared of any bread that takes longer than a day to make.

I finally got the nerve yesterday and obsessively checked the biga to make sure it was rising. Then today I checked the dough every 3 and a half minutes to make sure it was rising. Everything worked fine. It really was a simple bread to make. A 2 day bread, but nothing was difficult. The bread is delicious, although I expected it to taste more like potatoes.

So… my bread is scored wrong, I know. This is what happened. When I shaped the dough it was really tiny so instead of making 2 loaves, I just decided to make one. Well, it rose. A lot. So I went ahead and separated it into 2 and decided to deliver one to someone special. But then my husband ate an entire loaf within an hour and made me swear I wouldn’t get rid of the other one. Hmph. I could’ve had one big pretty loaf!

I can’t tell you how many times since I bought The Bread Baker’s Apprentice that I’ve put mashed potatoes aside promising my husband that I was making potato bread. But each time I got intimidated by the biga that has to be made a day before the bread. See, after a sourdough bread killed my stand mixer and my sanity recently, I’m scared of any bread that takes longer than a day to make.

I finally got the nerve yesterday and obsessively checked the biga to make sure it was rising. Then today I checked the dough every 3 and a half minutes to make sure it was rising. Everything worked fine. It really was a simple bread to make. A 2 day bread, but nothing was difficult. The bread is delicious, although I expected it to taste more like potatoes.

So… my bread is scored wrong, I know. This is what happened. When I shaped the dough it was really tiny so instead of making 2 loaves, I just decided to make one. Well, it rose. A lot. So I went ahead and separated it into 2 and decided to deliver one to someone special. But then my husband ate an entire loaf within an hour and made me swear I wouldn’t get rid of the other one. Hmph. I could’ve had one big pretty loaf!

Potato Rosemary Bread

Ingredients

For the biga:
2 1/2 cups unbleached bread flour (11.25 ounces)
1/2 teaspoon instant yeast (.055 ounces)
3/4 cup plus 2 tablespoons to 1 cup water, at room temperature (7-8 ounces)
For the dough:
1 1/4 cups biga (7 oz.)
3 cups + 2 tablespoons bread flour (14 oz.)
1 1/2 teaspoons salt (.38 oz.)
1/4 teaspoon coarsely ground black pepper (.03) optional
1 1/4 teaspoons instant yeast (.14 oz.)
1 cup mashed potatoes (6 oz.)
1 tablespoon olive oil (.5 oz.)
2 tablespoons coarsely chopped fresh rosemary (.25 oz.)
3/4 cup to 1 cup water (7-8 oz.)
4 tablespoons coarsely chopped roasted garlic (1 oz.)  (optional)
Semolina or cornmeal for dusting
Olive oil for brushing on top

Instructions

    To make the biga:
  1. Stir together the flour and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add 3/4 cup plus 2 tablespoons of the water, stirring until everything comes together and makes a coarse ball (or mix on low speed for 1 minute with the paddle attachment). Adjust the flour or water, according to need, so that the dough is neither too sticky nor too stiff. (It is better to err on the sticky side, as you can adjust easier during kneading. It is harder to add water once the dough firms up.)
  2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for 4 to 6 minutes (or mix on medium speed with the dough hook for 4 minutes), or until the dough is soft and pliable, tacky but not sticky. The internal temperature should be 77 to 80 degrees F.
  3. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and ferment at room temperature for 2 to 4 hours, or until it nearly doubles in size.
  4. Remove the dough from the bowl, knead it lightly to degas, and return it to the bowl, covering the bowl with plastic wrap. Place the bowl in the refrigerator overnight. You can keep this in the refrigerator for up to 3 days, or freeze it in an airtight plastic bag for up to 3 months.
  5. To make the dough:
  6. Remove the biga from the fridge about 1 to 1-1/2 hours ahead of time to come to room temperature. Cut it into about 10 small pieces, cover and let sit for about 1 hour to take off the chill.
  7. Stir together the flour, salt, pepper and yeast in a 4 quart mixing bowl. Add the biga pieces, mashed potatoes, olive oil, rosemary, and the water. Stir with a large spoon (or mix on low speed with the paddle attachment) 1 minute or until the ingredients form a ball. Adjust flour or water as needed.
  8. Transfer dough to a floured surface and knead (or mix on medium speed with the dough hook) about 10 minutes (or about 6 minutes by mixer), adding more flour is needed, until the dough is soft, supple, tacky but not sticky. It should pass the windowpane test. If using roasted garlic, flatten the dough and spread roasted garlic over the top, then ather the dough back into a ball and knead it about 1 minute longer or until garlic is incorporated. Transfer dough to a lightly oiled bowl; cover bowl with plastic wrap. F
  9. erment at room temperature about 2 hours, or until dough doubles in size.
  10. Remove dough to a lightly floured surface, degassing as little as possible. Divide into 2 equal pieces, or 18 pieces for dinner rolls. Shape into boules. Line a baking sheet with parchment paper, sprinkle with semolina or cornmeal, and place the boules on the parchment, separating them so they will not touch, even after they rise. Mist lightly with spray oil and cover loosely with plastic wrap.
  11. Proof at room temperature for 1 to 2 hours, depending on the size of the pieces), or until the dough doubles in size.
  12. Preheat oven to 400 degees. with the oven rack on the middle shelf. Remove plastic from the dough and lightly brush loaves with olive oil. You do not need to score these breads, but you can if you prefer.
  13. Bake the loves for 20 minutes, then rotate the pan 180 degrees for even baking. The loaves will take 35 to 45 minutes total to bake. Bake the rolls for 10 minutes, rotate the pans, and then bake for 10 minutes longer. The loaves and rolls will be a rich golden brown all around and the internal temperature should register at least 195. The loaves should make a hollow sound when thumped on the bottom.
  14. Remove the finished loaves or rolls and cool on a rack for at least 1 hour for loaves and 20 minutes for rolls before serving.
http://fakeginger.com/potato-rosemary-bread/


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We’re a family of cheese lovers. One of the first food words Landon learned was cheese and whenever he sees me shredding cheese he stands next to me with his hand out saying “More cheese more!” until I give him some. So even though I’m not a fan of savory quick breads, I knew as soon as I saw this recipe in Taste of Home that I had to make it.

It’s very, very good. Different from other cheese breads, but not in a bad way. The original recipe calls for green onions to be mixed into the batter, so if you’re not a weirdo like me, add them in. I bet it would add to the greatness of the bread. Also, don’t be scared of all the black pepper. It’s not nearly as spicy as you would assume. I think the yogurt mellows it out.

Peppery Cheese Bread

from Taste of Home

Ingredients

2 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoon coarsely ground pepper
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup reduced-fat plain yogurt
1/2 cup canola oil
1/4 cup milk
1 tablespoon spicy brown mustard
1 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 350.
  2. In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the eggs, yogurt, oil, milk, and mustard. Stir into the dry ingredients just until moistened. Gently fold in cheese.
  3. Transfer to a greased 9 x 5 loaf pan. Bake 45 - 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing the pan to a wire rack.
http://fakeginger.com/peppery-cheese-bread/

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