THE MAGNIFICENT MOREL MUSHROOM!

Morel mushrooms have a very unique, savory taste - and oh so good. Having lived in the Sierra Nevada mountains of California for years we knew of them but they were very hard to come by because they are so valued by restaurants (particularly those featuring French cuisine) that the foresters would pick brown grocery bags full of them and by the next day they would be on the menu of fine restaurants in San Francisco and Napa. Right now you can look online at Food World and they are selling a pound of dried morels for $448.25.

Since moving to Idaho we keep a keen eye on a fruit stand on State street in the spring, because we know that if it is a good morel year, they will be putting out their sign.

Because of all the forest fires in the West in the past few years morels have been more available than usual - they tend to grow like crazy after fires and have a wonderful smokey taste. Hubby and I hope to get a Forest Service permit next year and make a day of it out hunting for morels. Education is the most important thing when hunting for any mushroom - morels have a unique shape but there is a poisonous mushroom called a "false morel," and before you go out hunting you need to know the difference.

This year our supplier had "regular" and "Blondie's." Blondie's  were new to us and $3 more per pound and according to the salesperson they have more flavor.  We opted for what we knew.

A very simple process of washing them, slicing them in half and layering them in the dehydrator.

Oh my gosh there are no words to describe what it smelled like in our house as these were drying, like you had just cooked the best thing in the world in your kitchen.

Well folks this is what you get when you dry three pounds or $60 worth of morels.  Having said that worth EVERY penny. A half ounce will make a soup that is memorable, reconstitute two or three of them to add to any dish that has mushrooms, add them to rice and risotto dishes, stews, soups, etc.  They are just wonderful.

Resource

Morels, the forest, some very special gourmet groceries
Dehydrator, Ronco FD1005WHGEN 5-Tray Electric Food Dehydrator
Curious Morel, The: 4th Edition Curious Morel, The: 4th Edition
 



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CHOCOLATE PEANUT-BUTTER CUPCAKES

Well, it's the last Friday of the month so time to make dessert for the Alzheimer's Idaho support group dinner. This is a yummy Ina Garten recipe for those who love chocolate and peanut-butter. It is a rich, chocolate cupcake topped with a Reese's Peanut Butter Cup!

To add a little more deep chocolate flavor I added some chocolate nibs - not in the recipe.

Beanilla makes the most wonderful natural extracts, free shipping and great selection.  Will post link below.

Over the years I have tried several gadgets that promise easy portions for the cupcake cups and have been very disappointed with all of them until I tried this one and it WORKS! The only downside I encountered is that I had to fill the pastry bag a couple of times so I ended up washing my hands  a few more time but so worth the effort - no spills, etc.

Ready to frost - they smell so good...

Every other month is also my turn to provide a door prize and I found this cute metal and glass tray that I thought would be good for a door prize and also to carry the cupcakes.

 The frosting smells so good too......

Cupcake Recipe

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 teaspoons coffee extract
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

Directions:

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee extract. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Chocolate Buttercream Frosting

2 sticks softened salted butter4 cups powdered sugar
¼ c. peanut butter
½ c. whole milk
1 cup dark chocolate cocoa powder
1 tsp. almond extract
1 tsp. Beanilla Coffee Extract

Directions:
Add sugar, butter, cocoa powder, peanut butter, coffee extract and almond extract to mixer bowl with whisk attachment. Beat on low speed slowly adding milk to mixer. Increase speed to medium and beat until light and fluffy. Pipe on to cool cupcake, garnish with peanut butter cup.

Resource

Recipe, Ina Garten
Glass & metal tray, Hobby Lobby
Wilton Perfect Fill,Wilton 2109-6370 10-Piece Perfect Fill Batter
Benilla Extracts, Link
Cupcake cups, specialty stores
Paper straws,Brown Striped Paper Straws - 24 pcs


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MEXICAN CHICKEN SALAD

I am always looking for ways to make high protein meals that are lower in fat and sugar but still tasty.  This is my version of a Mexican chicken salad to be used the same way you would use chicken salad - in salads, sandwiches, etc.

This is a good recipe for leftover chicken but if you don't have leftovers bake the chicken.  I just put season salt and pepper on three small skinless, boneless breasts and wrapped in foil, baked in a 325° oven for approximately 45 minutes - depends on the size, thickness of the breasts, I checked them at 30 mins and set the timer again for 45 - you want them done but not overcooked and dry.  Set them aside to cool.

After the chicken has cooled, cube it and put into a bowl large enough to mix your salad.  I really have not measured recipe for this but I take some ranch dressing that I have made with buttermilk (cuts way down on the fat) and add some catchup and some chili powder (instead of the catchup you could use some of the yummy Thai sweet chili sauce) and set aside for the flavors to meld. The only ingredient that may be a little hard to find are the sliced, sweet jalapenos that really make this salad pop (they are also just the best to add to tuna salad).  Walmart carries them and many other stores do too - Trappey's and Mrs. Renfros are the brands I have tried.

Mexican Chicken Salad

To the cubed chicken and some of the jalapenos (I chop them), some of the dressing, corn, beans, green onion and some salsa (I like the smokey taste of Stonewall's black bean salsa but use what you like).  It needs to bind a little but you don't want too much of the dressing.

Next put the salad together, line the plate with some of the iceberg lettuce then top with a lot of the shredded lettuce, put a nice amount of the chicken salad in the middle and then add sliced green onions, diced tomatoes and avocado, some of the beans and the corn and finally some of the tortilla strips (usually found in the produce area) then drizzle some more of the dressing on the salad. 

A delicious, healthy chicken salad, with a twist.

Serve with a little more dressing - nothing else needed.  If you were not concerned about adding some extra calories serve with some nice warm tortillas and add some grated cheese to the salad.  Salad is hubby approved - we are happy to have it without the cheese and the tortillas - makes a nice lunch or summer dinner.

Resource

Sweet Jalapenos, Walmart and specialty food stores
Red Place Mats, Set of 4 PCS Quilted,13X19" QLT? PLACEMAT, CONSTANTINE
Red crystal water goblets, Horchow
Red flatware, Hampton Forge Argent Sophia 20-Piece Flatware Set, Red, AFU70920QF
Red hand made Italian dinner plates, HomeGoods
White lantern, Hobby Lobby

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