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Thursday, August 31

Blue cheese dressing

Blue cheese
2 ½ ounces
Buttermilk
3 tablespoons
Sour cream
3 tablespoons
Mayonnaise
2 tablespoons
Vinegar, white wine
2 teaspoons
Sugar
¼ teaspoon
Garlic powder
1/8 teaspoon
Pepper, freshly ground

Salt

  1. Whisk the blue cheese and buttermilk together until it resembles cottage cheese.
  2. Whisk in the sour cream, mayonnaise, vinegar, sugar, garlic powder, pepper, and salt.
  3. Refrigerate until ready to serve.

Fried mushrooms

Mushrooms, trimmed, cleaned
10 ounces
Flour
1 cup
Cornstarch
½ cup
Baking powder
¾ teaspoon
Salt
¼ teaspoon
Beer, tasty IPA or other favorite
1 cup
Breadcrumbs, Panko if you can find it
2 cups
  1. In a medium bowl, combine the flour, cornstarch, baking powder, and salt; stir in the beer to make a batter. 
  2. Using a toothpick, dip each mushroom into the batter, letting the excess drip off, then roll in Panko. 
  3. Deep fry in oil until golden brown, and drain on paper towels. 
  4. Serve with marinara sauce or favorite dressing.

Pickled mushrooms

Mushrooms, 1-inch in diameter, stems trimmed, cleaned
3 pound
Vinegar, white
2 ½ cups
Water
1 ¾ cups
Pickling salt
3 tablespoons
Onion, red, halved lengthwise, cut into thin strips
½ small
Peppercorns, black
2 ½ teaspoons
Garlic
10 cloves
  1. In a large pot, combine the vinegar, water, and salt; heat, stirring to dissolve the salt. 
  2. Add the mushrooms; bring to a boil, then reduce to a simmer for 10 to 12 minutes. 
  3. Pack the mushrooms in sterilized half-pint jars. 
  4. To each jar, add several strips of onion, ½-teaspoon peppercorns, and 2 garlic cloves. 
  5. Fill the jars with the hot brine, leaving ½-inch headspace. 
  6. Remove air bubbles using a nonmetal spatula. 
  7. Wipe rims of the jars and adjust the lids. 
  8. Process for 20 minutes in a boiling water bath.