Thayer in the Kitchen

This is a recipe I found on the Blue Moon Community Farm website.  Most of us that belong to CSA farms typically find ourselves with lots of root vegetables at this time of the year.  Roasted root vegetables are great, but I'm always looking for other ideas as well.  This isn't a recipe that can be prepared very quickly unless you spread it out over two nights.  I made a couple of adaptations to the recipe and can report that it is delicous.  Really what takes the most time is prepping the vegetables.  Filling •6 cups water or chicken browth •2 tablespoons chicken bouillon base (if you used water) •7 Cups Root vegetables (potatoes, sweet potatoes, turnips, winter radishes, rutabaga, carrots, winter squash, parsnips) •1 ounces dried mushrooms, rinsed •3 tablespoons butter •2 cups chopped onions (really!)  I'm sure you could also use a combination of onions & leeks 1/2 # coarsley sliced fresh mushrooms •4 large garlic cloves, cho...

This is recipe of Mollie Katzen's that I adapted.  I thought they were delicious and quite easy to make especially if you have the wild rice already cooked which I did.  I made them for supper one night with a big salad and they were all consumed.  Mollie said they are very good leftover and that they reheat well.  I can't testify to that.  1 tablespoon olive oil 12 wild mushrooms, I used 1/4 # of oyster mushrooms from the farmers market.  I'm sure white mushroom would also be fine. 1 teaspoon salt 1 teaspoon minced garlic (1-2 cloves) 2 teaspoons fresh lemon juice 4 large eggs 1/3 cup unbleached all-purpose flour 4 scallions, minced 1 cup cooked wild rice.  I cooked my wild rice in my rice cooker.  I made extra and froze the rest. 1 cup (about 5 ounces) goat cheese.  I used Dream Farm goat cheese (also available at the Westside farmers market in Madison) and just stirred it into the batter.  Any flavor would work we...

We loved this super easy dish and between the 2 of us, ate every last crumb for supper one night last week. 1/2 lb pasta (I used Eden spinach ribbon pasta) 4 slices bacon (about 3 1/4 ounces), chopped 1/4 cup garlic scapes, cut into 1/4 inch coins 1/4 # sliced mushrooms 2 large eggs 1/4 tsp kosher salt 1/4 tsp red pepper flakes 1/2 cup freshly grated Parmesan cheese A good addition is 1/2 cup of peas. Set a pot of water to boiling on the stove and cook the pasta. While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes and mushrooms. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel). Whisk together the eggs, salt and red pepper flakes. When the pasta is done, quickly remove it from the stove. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes, mushrooms and bacon. Add the egg ...

Asparagus season is over, so I'm sorry I didn't post this recipe sooner. Its worth keeping in mind for next asparagus season though. Its quick, easy, delicious and uses lots of local foods. I highly recommend using Dreamfarm goat cheese if you live in Dane County Wisconsin. Its super mild and creamy and perfect on top of this frittata. I happened to have peppercorn flavor, but plain or any of the other flavors would also work well. We had this dish for a Saturday breakfast but it would also be good as a supper dish. 2 tablespoons butter 2 shallots, sliced 3-4 garlic scapes chopped, if available 8 ounces sliced mushrooms 3/4 - 1 pound asparagus, chopped 8 eggs 1/2 teaspoon salt freshly ground pepper 3 ounces goat cheese, in blobs 1/2 cup smoked trout, broken into small pieces (optional but a nice addition) Heat 1 tablespoon of the butter in an oven-safe skillet over medium-high heat. Cook shallots and garlic scapes until wilted, 2 minutes. Stir in mushrooms; cook, stirring...

That is the official name of the recipe that came from The Seasonal Palette. I think the title Spring Greens Pasta would work equally well. 1/8-1/4 cup olive oil 4 garlic cloves, minced or you could substitute some green garlic if you have it available 3 cups sliced mixed mushrooms (shitake, oyster, portobello)--I used chopped portobellos 12 oz. penne pasta--try to use one of the whole grain varieties for better nutrition 10 cups chopped mixed greens (mustard, turnips, or whatever you have available) Salt & pepper to taste 1/4 pound Gorgonzola or blue cheese, crumbled Cook pasta in boiling water until al dente or whatever degree of "doneness" you prefer. Saute garlic in olive oil for 1 minute, add mushrooms and cook until wilted. Add greens to pan with mushrooms & garlic and cook about 5 minutes or until tender. Drain pasta, add to pan with vegetables. Season with salt & pepper. You could also add some fresh or dried herbs at this point if you would like to...

It really doesn't get any better than this! A friend made me a present of some morel mushrooms. How lucky could I get. I had to make something wonderful with this offering. Braised Chicken Thighs with Morels & Ramps in a White Wine Cream Sauce 8 boneless, skinless chicken thighs 1 tablespoon olive oil 2 Tablespoons unsalted butter 8-10 morel mushrooms (or whatever you have) bunch ramps, about a dozen, trim off the end and chop roughly 1 cup dry white wine 1 teaspoon dried marjoram 1 teaspoon dried thyme (fresh is good if you have it available) 2 cloves garlic, chopped 1 cup half and half or light cream Salt and pepper to taste Flour for dredging Directions Preheat oven to 325 degrees. Heat a large frying pan over high heat. Generously salt and pepper chicken thighs on both sides. Dredge chicken in flour and shake off excess. Add olive oil and 1 tablespoons of butter to heated pan. When the oil begins to shimmer, add chicken to the pan. Do not overcrowd the pan. Allow chicken to...

Last night a friend and I met at Swagat Indian Restaurant for dinner and then went to the public library for a planning session. We're planning a Mardi Gras dinner for the Madison Herb Society in March. We met to coordinate the menu which I really enjoy. It should be a great dinner. Arthur was on his own for dinner. For dinner on Wednesday I made Cheddar Polenta with Sauteed Greens and Garlic-Roasted Portabello Mushrooms which was a recipe in the cheese newsletter from Harmony Valley Farm. 4 medium portobello mushrooms 3 1/2 tablespoons olive oil 3 garlic cloves, minced 1 tablespoon chopped fresh parsley 4 cups water 1 teaspoons salt 1 cup polenta (coarse cornmeal) 2 tablespoons butter 1 cup grated sharp cheddar cheese (about 4 ounces) (other cheeses can be used) 1 bunch Swiss chard, ribs cut away, leaves cut in 3x1-inch strips (other greens can be substituted) I used some brussels sprouts leaves that came in one of my boxes--I didn't even know you could eat t...