Richard Lipton

MUSHROOMS

Y'know, there are about 100 different varieties of mushrooms that we are aware of and actually eat and they all possess 2 similar traits. First, they are 98% water. Aside from the solid cell structure that holds them together and gives them their unique tastes, as soon as they are cooked, they shrivel to almost nothing once the water drains out. The flavor they give off comes from the soil they were grown in and the skin that holds them together.

Second, they possess absolutely and positively NO nutritional value whatsoever. They are 0% carbs, 0% vitamins and minerals, 0% sodium, 0% fat, and 0% cholesterol. They are flavor incarnate without any guilt attached when used in whatever diet plan you happen to be on at this particular time. Button and Portobello are the most common and the least expensive. Once you start getting into shiitakes and oyster mushrooms, the price goes up a bit. When you get into morels, woodears, and lobster mushrooms, you start to approach caviar prices. The latter three types of mushrooms are usually found dried and are sold by the ounce.

Mushrooms are only safe when bought in the store, so please do not even attempt to eat those found in your yard, as the expense will come later in the form of hospital visits. Next time you happen by the produce counter in the grocery store, peruse the mushroom display and smile, because these vegetables cannot add fat, raise cholesterol, or add to your waistlines. They are the perfect guilt-free vegetable and some even taste great raw. Enjoy these unique vegetable recipes and bon appetit

Bow Ties with Morel and Pea Sauce
Serves 7

1-3/4 Cup chicken stock
3/4 lb peas
3/4 lb bow tie pasta
4 oz bacon, julienne
6 oz morel mushrooms, washed, halved
1/3 Cup heavy cream
Salt and pepper to taste

Bring a large pot of water to a boil. In a separate saucepan, boil chicken stock. Add peas to the stock and cook until tender. Transfer small amount of stock and all peas to the food processor and puree. Cook bow ties in water according to package directions until al dente. Drain and return to the pot. Heat a medium skillet over medium high heat. Add the bacon and sauté until brown and crisp. Transfer to a paper towel lined plate to drain. Discard all but 1 tablespoon of the bacon fat. Add morel mushrooms to skillet and cook until all their liquid is released, 3-4 minutes. Increase heat to high, add the cream, and season to taste with salt and pepper. Reduce 2-3 minutes, blend in the pea puree, and cook until just heated through. Add the morel mushrooms, pea sauce, and bacon to the pasta in the pot. Toss well to coat and serve immediately with parmesan cheese, if desired.

Penne with Mushroom Pesto
Serves 6

4 Tbsp olive oil
10 oz mushrooms, chopped fine
1 Tbsp Worcestershire sauce
1 tbsp sherry
2 lbs penne pasta
1 clove garlic, minced
¼ Cup pine nuts
¼ Cup Romano cheese
½ Cup parsley, washed, dried

Cook pasta according to package directions until al dente. Drain, reserving 2/3 cup pasta water, and toss pasta with 1 tablespoon oil to prevent sticking. Keep pasta warm.

Heat 1 tablespoon oil in heavy skillet over medium high heat and sauté mushrooms with Worcestershire, sherry, salt, and pepper to taste, stirring, until liquid has almost evaporated and mushrooms start to brown, 8-10 minutes.

In a food processor, puree mushroom mixture with garlic, pine nuts, Romano cheese, and remaining oil. Add parsley and blend well. In a large bowl, whisk together pesto with reserved pasta water. Add pasta and toss well to coat. Serve immediately with garlic French bread.

Pasta

I walk through the grocery store and look up and down all the aisles. I see the strange, the out-of-place, the unusual, and the bizarre items and let my imagination run rampant. I look in Gourmet, Food & Wine, and Cooks Illustrated for new trends. I am always on the lookout for new varieties of fish, vegetables, and/or meats to experiment/play with. I do this as much for a living as I do for enjoyment at home, as time permits; however, I get to the point some days where I want to stop thinking for a few hours. What to do then?

I look in the cabinet to see what I can find. I tend to store things in the pantry for just those kinds of occasions. Pasta, canned tomatoes, soups, and vegetables which are just perfect for the occasions when I don't want to think - much. Unfortunately, I cannot stop thinking totally, but the "dial" does go up and down, just not on and off, if that makes any sense.

During these moments, something simple, easy, and to the point is just what the chef ordered. Pasta, mixed with any or many things, can be made into a deliciously simple and non-thought provoking dinner. Canned tomatoes, frozen or canned peas, the scallops we might have on standby, chicken, beef, or pork goes well and takes a short time to prepare. Boil the pasta, cook the meat or vegetables with diced tomatoes, mix well, season, and eat. Simple, huh?

Enjoy these simple, don't-want-to-think recipes, experiment as time permits, and relax in the kitchen for a change. Every meal doesn't have to be 5 star, but these recipes might be able to fake it a little. Bon Appetit

Spinach Fettuccini Carbonara
Serves 6

1/4 lb prosciutto, julienne
1/2 Cup (1 dl) heavy cream
1/4 Cup (½ dl) chopped onion

2 eggs, beaten
1 clove garlic, minced
3/4 tsp salt
2 Tbsp olive oil
1/4 tsp pepper
1 lb spinach fettuccini, cooked, drained

1 medium tomato, diced
Parmesan cheese, as desired

Sauté prosciutto, onion, and garlic in oil for 5 minutes over medium high heat. Add pasta and cream, reduce to low, and cook 3 minutes more. Remove from heat and stir in eggs, salt, and pepper, tossing until evenly coated. Garnish with chopped tomatoes and serve with parmesan cheese on the side.

Told ya these were simple, :-).

Spicy Butterflies
Serves 6

2 Tbsp olive oil
1/3 Cup(2/3 dl) chopped basil
1/2 Cup (1 dl) onion, sliced thin

1 Tbsp oregano, chopped
2 cloves garlic, chopped

salt and pepper
1 tsp red pepper flakes

1 Cup (2 dl) peas
1 Cup (2 dl) prosciutto, diced

1 lb butterfly/bow tie pasta
2, 28 oz cans plum tomatoes Romano
Grated cheese

In a large saucepan, heat the olive oil over medium high heat. Add the onion and sauté until very soft. Add the garlic and red pepper flakes. Sauté until garlic is soft, but not browned. Add the prosciutto and sauté until it begins to render its fat. Add the tomatoes, breaking them up with a wooden spoon, stir well, and simmer 5 minutes. Add the basil, oregano, salt, and pepper. Stir well and simmer, covered, over medium heat for 20 minutes. Add the peas and cook an additional 5 minutes.

Meanwhile, in a large pot of boiling water, cook the pasta until al dente (just cooked, but still firm to the bite). Drain well. Place the pasta in a bowl, add the hot sauce, and toss well to coat. Serve in individual soup bowls with grated Romano cheese passed on the side.

Linguini with Scallops and Peas
Serves 6

2 Cups (4 dl) green peas, canned or frozen

2 Tbsp unsalted butter, in bits
3/4 lb linguini or desired pasta

1/4 tsp saffron threads, crumbled
3 Tbsp white wine

2 Tbsp shallot, minced
3 Tbsp heavy cream

2 Tbsp white wine vinegar
5 Tbsp unsalted butter, in bits

1-1/4 lbs sea scallops, rinsed

In boiling salted water, cook peas for 5 minutes or until tender. Drain well. Cook pasta according to package directions, drain and transfer to a large skillet.

Arrange scallops in a steamer over boiling water, season with salt and pepper to taste, and steam, covered, 2-3 minutes, or until just cooked through. To the pasta, add the butter, peas, and adjust seasoning with salt and pepper. Heat the mixture through, over low heat, tossing to combine flavors. Add scallops.

Meanwhile, in a small heavy saucepan, combine the saffron, shallots, vinegar, and wine. Simmer the mixture until it is almost reduced to about 2 tablespoons Stir in the cream and simmer, whisking occasionally, until the mixture is reduced to 2 tablespoons. Season to taste with salt and pepper. Reduce heat to low, and whisk in the butter, 1 piece at a time, but overlapping slightly to keep the sauce form getting too hot. Remove from heat from time to time as the butter is whisked in. Remove from heat and season to taste with salt and pepper. Add to linguini/scallop mixture. Toss well to coat and serve immediately.

Can't get any simpler than that without opening more cans, :-). Bon Appetit

More on Spices

Someone last night asked me about all the different kinds of foods I have ever eaten. As I was rattling off the list, I began to realize - I have eaten a wider variety of items than I ever thought possible and there is still more out there I have yet to try.

The internet opens us up to a world of more food (and other dangers) than any of us ever thought possible. Even though I miss fresh off-the-boat salmon, I can still get it. Want some game meats, like rabbit, duck, moose, bison, ostrich, etc.? It is available at the push of a key.

I learned last night that opossum and turtle are protected animals in Australia. Kangaroos come to your door much the same way deer do here, raiding garbage cans and creating havoc with household pets. The grocery store available to all of us has just become worldwide. Walking through the store now might just entail letting "our fingers do the walking".

As I teach people daily, both where I work and at McNeese and Lamar Universities, I encourage anyone and everyone, evenly slightly interested in food, to expand their horizons. Never let the phrase, "I never tried it but I know I wouldn't like it,” stop you from trying something new. After you have tried something new and you don't like it, then and only then has the criteria been met and the next food can be tried.

Live life to the fullest, eat food before it eats you (even if it is green), and remind yourself that we are still on top of the food chain (at least for now). The next and best new trend at the dinner table is waiting for you to make it happen. Bon Appetit

Sauté of Shrimp with Indian Spices

Serves 6

1/2 tsp cumin seed

5 cloves garlic, minced

1/4 tsp coriander seed

1-1/2 tsp gingerroot, peeled, minced

1 Tbsp olive oil

2 tsp curry powder

1-1/2 lbs medium shrimp, peeled 1

28 oz (840g) can plum tomatoes, with juice

1/8 tsp red pepper flakes

1 red pepper, sliced

Salt and pepper to taste

1 small zucchini, julienne

2 Tbsp shallots, minced

1/2 Cup (1 dl) parsley, chopped

1/4 Cup (½ dl) lemon juice

In a small skillet over medium heat, toast cumin and coriander seeds, shaking pan, for 30-40 seconds, or until fragrant. Let cool and crush with spice grinder or with the bottom of a heavy pan.

In a large heavy skillet, heat oil over medium high heat. Add shrimp and red pepper flakes and sauté for 2-3 minutes, or until shrimp turn bright pink. With a slotted spoon, transfer to a plate. Season to taste with salt and pepper and set aside. Add shallots, garlic, ginger, curry powder, and crushed cumin and coriander seeds to the skillet. Cook, stirring, for 1 minute, or until the shallots are lightly browned. Stir in the chopped tomatoes, bell peppers, , and zucchini. Cook the mixture, stirring often, over medium heat, for 8-10 minutes, or until sauce is slightly thickened. Add the reserved shrimp, parsley, and lemon juice to the skillet and heat through. Taste and serve immediately over rice.

Fricassee of Salmon with Cucumbers

Serves 6

2 seedless cucumbers, washed, peeled

4 tsp olive oil

2 Tbsp all purpose flour

1/3 Cup (2/3 dl) chicken stock

1/4 tsp salt

Pinch sugar

1/4 tsp black pepper

1/4 Cup (½ dl) fresh dill, chopped

1-1/2 lbs salmon fillets, cubed

Fresh dill sprigs, for garnish

Lemon wedges for garnish

Cut cucumbers in half lengthwise. Using a spoon, carefully scoop out the seeds. Cut cucumber into 1-1/2 inch by 1/2-inch sticks (ca. 4cm x 1-1/2cm) and set aside. In a shallow dish, combine flour, salt, and pepper. Dredge the salmon pieces in the flour mixture, shaking off the excess. In a large, non-stick skillet, heat 2 tsp oil over high heat. Add half the salmon and sauté 4-5 minutes, or until slightly browned on the outside but still pink in the middle. Transfer the salmon to a plate and set aside. Wipe out the skillet with paper towels and add remaining 2 tsp oil to the skillet. When hot, sauté the remaining salmon in the same manner to the same doneness. Transfer to a plate and set aside.

Wipe out the skillet again and add the cucumbers, stock, and sugar. Season to taste with salt and pepper and bring to a simmer. Cover and simmer 3-4 minutes, or until the cucumbers are tender crisp. Remove the cover, increase heat to high, and boil for several minutes, or until pan juices are reduced to 2 Tbsp. Add the reserved salmon and dill to the skillet and simmer, covered, for 2-3 minutes, or until just heated through and flesh is opaque. Taste and adjust seasonings. Serve immediately, garnishing with dill sprigs and lemon wedges.

Curried Mussels

Serves 4

2 Cups (4 dl) dry white wine

1 stalk celery, diced

1 Tbsp curry powder

1 leek, diced

2 cloves garlic, minced

1 carrot, peeled, diced

1 bay leaf

1/2 medium onion, diced

2 lbs mussels, scrubbed, debearded

1 Tbsp fresh

lemon juice

2 Cups (4 dl) whipping cream

In a pot, bring wine, curry powder, garlic, and bay leaf to a simmer over medium-high heat. Add mussels and cover. Cook until mussels open, about 5 minutes. Transfer mussels to serving bowls using a slotted spoon; discard any mussels that do not open or those with broken shells. Cover and keep warm. Add cream, celery, leek, carrot, and onion to the cooking liquid. Simmer until vegetables are tender, about 15 minutes. Stir in lemon juice. Season to taste with salt and pepper. Spoon sauce over mussels and serve immediately.