Monday, August 6, 2012

PORTOBELLO/PORTABELLA MUSHROOM FACTS



Monterey Mushrooms, located on eighty acres on Sadler Road just off Hwy 441 in Zellwood, is the country’s largest and only national marketer of fresh mushrooms. Monterey is vertically integrated and able to control all aspects of mushroom production from seed to customer/consumer. An international, multi-facility company, with 10 mushroom growing farms strategically located throughout North America, Monterey’s mushrooms are literally “locally grown” nationwide. This means that Monterey is uniquely positioned to deliver the best, most innovative mushroom products possible to consumers throughout the country. Their claim to fame, however, is the Portabello Mushroom that was developed approximately 20 years ago at their California facility. This “beefy” overgrown brown baby bella ( proper name, 'Crimini',   named for the Crimini family in Italy ) is the answer to a vegetarian’s prayer. Just one portobello will provide close to 400 IU of vitamin D per serving. And, one does not have to worry about scrubbing anything that arrives from this farm. Everyone who enters the doors of the farm, from the truck drivers to the security guards, must wear hair nets and gloves. The workers who sort and pack the mushrooms in the refrigerated growing rooms also wear face masks. The result is that the finished product is not exposed to any elements that might subject it to contamination.  It is possible to drive through the gates into the facility to take home a bag right from the farm. And, for the home farmer or gardener, compost is also available at a minimal cost.  Nothing is wasted in this environmentally friendly facility, including their dedication to their own re-cycled water.
            The three mushrooms grown at Monterey include White, Baby Bella, and Portobello, also labeled 'Portabella'.The difference in spelling depends on whether one considers them masculine or feminine. Italian is a Romance language. Romance language words have gender. The large portobello mushroom is considered masculine whereas the smaller, baby bella, takes on the feminine gender.  

Care and handling tips from Monterey:
·         Purchase mushrooms that are firm with a fresh smooth appearance.
·         The surface should be plump and dry, but not drie-out looking.
·         A closed veil under the cap indicates delicate flavor, while an open veil and exposed gills will have a richer flavor.
Storing tips from Monterey:
·         Store in their original package or in a porous paper bag for longer shelf life. Some mushrooms will keep up to one week in the refrigerator. Baby bellas and portabellas have a longer shelf life than the white.
·        Do not freeze raw mushrooms. They will lose texture and flavor due to their high water content. Sautéed mushrooms can be frozen up to 1 month.
Cleaning tips from Monterey:
·         Brush off any peat moss with your fingers or a damp paper towel, or quickly rinse under cool water. Pat dry with paper toweling.
·         Never soak a mushroom in water because they absorb moisture.
·         If the stem is tough, remove it. Trim and chop fine or pulverize for gravy or sauce.
·         Portobellos: The gills may be removed because they store a large amount of water. When they are very fresh, the gills will be light brown. The longer they are stored, the darker the gills. Whereas the gills provide a stronger flavor, they also turn sauces dark and watery. Remove them carefully with the point of a small spoon.
Cooking techniques from Monterey:
 To Roast: Preheat oven to 400°F. Toss whole or sliced mushrooms lightly with fresh lemon juice and olive oil. Sprinkle lightly with salt and pepper. Set on a baking sheet in a single layer and bake approximately 20 minutes, or until browned. (Optional: Add crushed garlic when tossing)
To Microwaave: Place 8 ounces thickly sliced mushrooms in a microwaveable bowl. (No butter or oil needed. Add desired seasonings, such as salt, pepper, garlic powder, onion powder) Cover and cook on high 2-3 minutes, stirring once in-between. For portobellos, cover and cook in the microwave 6 minutes and blot away excess liquid to serve.

Tune in channel 22 Comcast or BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

GRILLED PORTOBELLO MUSHROOM & PLUM TOMATO


Grilled Portobello Mushrooms and Plum Tomatoes
Yield: 6-8 Servings

4 large plum tomatoes, seeds removed and sliced into thick strips
½ red onion, chopped fine
1 tablespoon white balsamic vinegar
1 teaspoon red balsamic vinegar
3 tablespoons extra virgin olive oil
1 clove garlic, crushed
Salt
Black pepper
1 tablespoon chopped mint leaves,
1 tablespoon chopped oregano leaves
1 tablespoon chopped basil leaves
3 tablespoons extra virgin olive oil
1 clove garlic, crushed
2 large Portobello mushrooms, 6-7 ounces with stems

1.               Slice tomatoes in half.  Remove seeds and slice into thick strips. Combine with chopped onion. Add mint, oregano and basil leaves in a bowl.
2.                Combine vinegars with olive oil and crushed garlic and pour over tomato mixture.  Add some salt and freshly ground black pepper. Allow mixture to marinate in the refrigerator 1 hour or longer.
3.             Remove mushroom stems and peel the outer layer from the caps. Remove gills with a small spoon. Rub clean with paper toweling. Do not rinse.
4.           Brush caps lightly with the olive oil mixed with 1 clove crushed garlic and place on a grill with the underside of the mushroom facing upward.  Turn over to cook the underside. Brush tops again while underside is cooking.  The underside will cook very fast.  Do not overcook. Portobello mushrooms lose their texture when overcooked. Remove from grill.  Cool slightly and slice into thick strips. Place the strips on both sides of the tomatoes to serve.
Note: The mushrooms may be cooked in a non-stick pan. Combine olive oil with crushed garlic over high heat. Cook as above.



Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

Saturday, August 4, 2012

SQUASH SOUP BUTTERNUT HONEY



BUTTERNUT HONEY SQUASH SOUP
Yield: Approximately 2 cups

2 pounds butternut squash to equal 1 cup cooked squash pulp
1 cup chicken or vegetable broth
½ teaspoon coriander
½ teaspoon cinnamon
⅛ teaspoon allspice
1 tablespoon orange blossom honey
⅛ teaspoon white pepper
Salt to taste
¼ cup coffee cream

1.                  Slice the top off the squash 1/4 from the stem. Scoop out the seeds. Place in a microwavable dish with water to cover the bottom. Microwave 3 minutes per pound. Put into a blender or food processor. Add coriander, cinnamon, allspice, honey, white pepper and salt to taste.
2.                  Stir in 1 1/4 cups chicken broth.  Pour into a blender and blend on high until puréed.  Return to the   pot.  Stir in the coffee cream. Taste for seasoning.
3.                  Grate the lemon peel.
4.                  Spoon the soup into bowls and sprinkle the grated lemon over the top.
Note: This soup is good hot or cold.  Crystallized ginger may be sprinkled across the top.






Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

SQUASH SOUP CURRIED BUTTERNUT




CURRIED BUTTERNUT SQUASH SOUP

Yield:  Approximately 6 cups
This soup is spicy and delicious
Garlic aficionados will be allowed to add with moderation

3 pounds butternut squash
1 large onion of choice
¼ teaspoon grated nutmeg
2 inch thin slice ginger, minced fine or ½ teaspoon ground ginger
1 teaspoon ground coriander
1 full teaspoon curry powder, more or less to taste
¼ teaspoon white pepper
½ or more teaspoon salt
2 ½ cups chicken or vegetable broth
1 cup water, more or less for thickness
½ cup fat-free half and half
Optional: ¾ cup coarsely-chopped cooked chestnuts, fresh or canned
1/4 cup grated lemon rind

1.                  Slice squash into thick rounds and cover with water in a pot.  Boil, covered, until very tender.  Pour off water and remove skin and seeds. Or, slice in rounds and microwave with the sliced onion in a bowl with a little water, covered with plastic wrap, 6-8 minutes, or until tender.
2.                  Peel the squash and put it and the onion and water in which they were cooked into a blender or food processor.  Add nutmeg, ginger, coriander, curry, white pepper, salt and 1 ¼ cups of the chicken (vegetable) broth.  Blend on high until smooth. Return to the pot and stir in remaining broth and water for desired consistency.  Cook over medium heat, stirring, until the flavors “marry”. Stir in the half and half. 
3.                  Make an X at the top of the chestnuts and boil in water to cover until very tender.  Remove shells and chop coarse.  Grate the lemon rind.
4.                  Spoon the soup into bowls and sprinkle the chestnuts and lemon rind over the top.  This soup is good hot or cold.                                       



Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

ACORN SQUASH CRANBERRY STUFFED


STUFFED ACORN SQUASH
Yield:  2 servings for a complete dinner
4        servings as a vegetable accompaniment to meat or fish

2 acorn squash
1-2 tablespoons light brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
⅓ cup orange juice
½ - ¾ cup dried cranberries (Craisins®)

1.      Preheat oven to 350°F.
2.      Set the squash on a baking sheet covered with foil. Bake 1 hour, or until a knife inserted feels the inside is very soft.
3.      Remove from the oven to cool 20 minutes.
4.      Slice the squash in half, lengthwise. Discard the seeds and scoop out the pulp, leaving a thin layer next to the skin so the skin will not collapse.
5.      Mash the pulp with a potato masher. Add the sugar, cinnamon, nutmeg and salt.  Stir in the orange juice. Taste. The amount of seasonings depends upon the size of the squash.
6.      Fold in the dried cranberries.
7.      Stuff the skins.
8.      To serve: Microwave until hot or heat in the oven.


Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

SPAGHETTI SQUASH PUTTANESCA


SPAGHETTI SQUASH PUTTANESCA
Yield: 4-6 servings

1 large (4 to 4½ pound) spaghetti squash
⅓ cup extra virgin olive oil mixed with 1-2 cloves minced or crushed garlic
4 ripe tomatoes, seeded and chopped coarse
Handful of fresh basil leaves, sliced or chopped
¼ cup pitted olives, chopped (Greek or Sicilian olives have most flavor)
1 tablespoon drained capers, coarsely chopped
Optional: Chopped anchovies – not too many
Salt and coarsely ground pepper
Freshly grated Parmesan
Basil leaves for garnish
  1. Preheat oven to 350°F.
  2. Bake the squash until a knife inserted tells you it is fully cooked and soft within. Cool 10 minutes for easier handling.
  3. Simmer the olive oil with the garlic in a saucepan over low heat for 10 minutes.
  4. Combine the tomatoes, basil, olives, capers (anchovies), and garlic oil. Add salt and pepper to taste.
  5. Cut squash lengthwise in half. Remove seeds. (If you like, save them to toss with oil and salt to bake for hors d’oeuvre) Separate the strands with a fork and place in a large bowl.
  6. Toss well with the tomato sauce and divide among 4-6 dinner bowls or plates.
  7. Garnish with basil leaves and serve with freshly grated Parmesan on the side.


Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.