Wild mushrooms picking

Wild mushrooms picking is a tradition that my parents passed on upon me. Growing up in France, my parents would take me along to pick up wild mushrooms: "cêpes, chanterelles, morilles..." Of course, lets not lie, when the weather outside was cold and rainy, I did not enjoy the experience. Though, I admit in truth, picking up wild mushrooms was fun too. In my mind, I would see it as a sort of treasure hunt. Plus, I wanted to prove myself to my father, an avid mushrooms picker. I still remember how I was so proud to wear my own "fishing basket" where I would store my wild mushrooms. I would even make it a competition, I wanted to prove myself as a wild mushrooms picker and demonstrate to my dad that I was his daughter. I was set on making him proud. Not to sound arrogant, though I was rumored to have the sight. Anyhow this passion for wild mushrooms picking certainly originates from my childhood. Since I landed in the United States, not only did I miss my "food" and my mushrooms picking days. Hence, besides my father encouraging me to go out and find the USA's wild mushrooms after I would lament to him how much I missed joining him and my family for our wild mushrooms picking expeditions, I attempted my chance. Late last summer, I found chanterelles and porcini mushrooms. This spring I thought I would attempt my luck at morels. Here is the result, after figuring out where legally I could pick up wild mushrooms near me, I entered the woods and lucky me, filled up partially my basket with morels.

Fresh herbs

I enjoy adding herbs into my dishes when cooking. This led me to start my own herbs garden this year. I planted cilantro, dill, thyme, rosemary, basil and recently added 4 plants of Heirloom Cherokee tomatoes. So far, I am very satisfied with the results. I enjoy using fresh rosemary and basil. My cilantro due to the heat and season has grown tall and started blooming and transforming itself into yielding coriander seeds (which I look forward to collect).

What can I do with Maple syrup?

A friend from Montréal gave me a can of pure maple syrup. Since I don't care much for pancakes, this inspired me to attempt making a cake out of maple syrup. Though I didn't know how it would taste (never once heard of a maple syrup cake), I was pretty pleased with the result.

Ingredients:

For the cake

3 cups all purpose flour

1 Tbsp baking powder

1 Tsp salt

1/2 cup (or 1 stick) unsalted butter at room temperature

2 Tbsp non-hydrogenated solid vegetable shortening at room temperature (or lard, I personally use bacon fat)

2 cups pure maple syrup (preferably Grade B)

3 egg yolks

1 egg

1 1/4 cups whole milk

1 cup walnuts

For the frosting

3 cups powdered sugar

1 8-ounce package of cream cheese at room temperature

1/2 cup (or 1 stick) unsalted butter at room temperature

2 Tbsp pure maple syrup (preferably Grade B)

A few walnut haves (for garnish)

Note: One suggested ingredient for the cake batter is shortening (like Crisco), though in truth I don't ever cook nor bake with shortening. Instead, I chose to substitute it with bacon fat. Now it may sound like "yuck" it may give it a meat flavor, well it does not. I buy hormones free smoked bacon all natural (it is pricey), when ready to cook/fry it, I cut the extra fat and collect it. I then cook separately the fat and let it cool down before storing it into a glass jar (Bonne Maman empty jam jar) into the fridge. Let's keep an open mind, I am not telling you to use lard or bacon fat, I am simply sharing how I substitute shortening. You could also use butter otherwise. This is simply a matter of preference. 

Instructions:

Preheat oven at 325 F. Butter two 8-inch diameter cake pans (2 inch high sides). Line bottom of pans with parchment paper then butter parchment. Dust pans with flour and tap out excess. 

In a medium bowl, mix flour, baking powder and salt. Using an electric mixer, beat butter and lard (or shortening) until light and fluffy, add gradually the maple syrup and beat until mixture is smooth (about 3 minutes). Add the egg yolks and the egg, one at a time, beating after each addition until well blended. Add the flour mixture gradually then the milk, while beating with each addition. Fold in walnuts.

When batter is ready, divide as best you can equally among both pans, smooth the tops. Then place pans in oven and bake until toothpick or knife inserted into center comes out clean. (Baking time can vary  around 40-55min). Let the cakes cool completely. (I suggest running a knife along the sides to loosen cakes)

For the frosting: In a medium bowl, beat cream cheese and butter into smooth. Add powdered sugar and maple syrup and keep beating until smooth but still somehow thick (you do not want frosting to be too soft and runny).

If you wish to trim off the domed top of each cake layer, I suggest using a serrated knife, as to create a flat surface. Then spoon about a cup of frosting over top of one cake and spread evenly then top cake with second cake layer. Spread remaining frosting over top and sides of both cakes. For garnish, arrange the walnut halves around top edge of the cake or play with them as to arrange them as you'd like. I personally enjoy walnuts, hence I wouldn't mind covering the whole top with them. I also suggest refrigerating cake (and cover it with cake dome) so frosting can set better. Once ready to be enjoyed, I suggest removing cake a hour or less before serving so can be at room temperature. 

Enjoy! Though on a personal note, I personally found this cake to be too sweet for my taste. So, I do think this is a recipe that may only appeal to some. 

Morels

Growing up, my parents would take us kids to the forests to pick up wild mushrooms. Little, I didn't always enjoy it as it was sometimes cold and rainy out on these excursions, though I always enjoyed the hunt. My parents enjoyed it and "trained" me well. My dad gave me my own fishing basket to store these finds, I was so proud and couldn't wait to fill it up as to say: "Look at me, I can do it too". I wanted to make my parents and more so my dad proud. In many ways, I did. Not to brag though like my sister just reminded me, I certainly was good. I was rumored to have the sight. I would often find the one when no one could. I enjoyed it. Still to this day, I enjoy mushrooms hunting. My friend and I went about it at several instances. Last year, I found chanterelles, this spring I found morels.

Cooking

Growing up, I enjoyed fabulous and very tasty meals. Homemade meals from my mother and grandmother. My mom is known as a great cook. My paternal grandmother being from Périgord can cook. Anyhow, I always found myself intimidated with the idea of cooking. I didn't know where to begin. This past year, I jumped in. I truly enjoy good food. Cooking became easy as I realized I just needed to give it a try. In truth, I enjoy cooking, find it rewarding and relaxing. I find it pleasant to plan meals, select ingredients for a specific recipe, plan my next meal. Cooking has helped me discover things about myself. Hope you'll give it a try too.

Quiche

In truth, I never liked quiches. Perhaps, because I never cared for eggs. However, my friend enjoys quiche and as a result requested that I make him one a while ago. I had no idea where to begin. In the end, I mastered the art of the quiche and I even discovered that a quiche can be quite tasty. 

I make the dough for the crust from scratch. I don't care much for meat in it though I made this quiche at times with bacon and ham sliced into bits. 

For the pastry:

1 1/4 cups of unbleached all-purpose flour

8 Tbsp. chilled unsalted butter (1 stick) cut into cubes

2 Tbsp. chilled water

For the filling:

1 cup heavy cream

1/2 cup whole milk

3 eggs

2 cups guyère cheese shredded or cut in pieces

1-2 cups spinach

1 cup sliced mushrooms

Note: I leave it up to your taste buds for seasoning.

To make the crust, in a bowl, stir together the flour, butter and water. As the mixture starts to hold together, form a ball, wrap it in plastic wrap or if you are me and are inpatient, roll the dough into a disk onto a floured work surface. Fit dough into a quiche mold. (I use a French fluted quiche mold), then prick the dough with a fork before placing dough in oven at 375 degree F for 10-12 min. You can also refrigerate the dough before rolling. 

To make the filling, in a bowl, mix the milk, heavy cream and eggs together. Add your shredded cheese. In the meantime, sauté your spinach and mushrooms as to make them sweat their excess water. Arrange the spinach and mushrooms atop the crust then top over with liquid mixture. 

Bake at 375 degree F for 25-35 min. Remove from oven and let stand to cool for several minutes before serving. 

Enjoy the smell in the kitchen, then go ahead enjoy your homemade quiche. 

Treasure Hunt

Growing up, my parents took us hunting at flea markets, auctions and antique stores. While, I confess back then, I didn't care much for it, I came to love these hunts. One of my favorites is going to a used books store with my father and hunt for great books. Today, I enjoy going to flea markets and antique stores to hunt for great finds. I enjoy decorating my home piece by piece. Though, I enjoy well made furniture, I am not a huge fan of the prices out there. As a result, I found an alternative, I hunt for gently used furniture on craigslist. I really like some of the Pottery Barn looks, though I am a bargain lover hence, craigslist offers me the possibility of both. I can buy at a discounted price an older Pottery Barn piece of furniture. Looking and searching through the ads reminds me of a treasure hunt. I never know what I will find and if I will acquire "it".

Another hobby of mine is doing things by myself. I take great pleasure in bringing something older back to life. I might buy something that needs some attention such as a new coat of varnish. 

Another perk for me is knowing I acquired the pieces for a good price. Not to sound proud though I find satisfying knowing I didn't spend all of my money on just a nice piece of furniture.