Posting has been a bit slow around here due to some weekends trips and a short holiday, but I hope I will get back to at least a weekly post soon. Meanwhile, summer has turned into autumn so how about a nice mushroom dish. You can't go wrong with fresh, fried mushrooms and cream.
Adapted from Mushrooms by John Wright
400 g mushrooms
1 Tbsp sunflower oil
2 onions, peeled and thinly sliced
a large knob of butter
salt and freshly ground black pepper
2 garlic cloves, peeled and finely chopped
200 ml cream
a squeeze of lemon juice
1 package Spätzle
Gently clean the mushrooms with a pastry brush and cut into thick slices. Cook the Spätzle according to manufacturer's instructions. In a large skillet, fry the onions in the oil for about 10 minutes. Add the mushrooms and fry until they turn brown and soft, stirring often. Add the garlic and fry until fragrant. Turn the heat to low, add the cream, salt and pepper to taste. Let simmer until slightly reduced, then add the lemon juice. Serve on top of the Spätzle.
For the current edition of Cook the Books Club I chose yet another dish featuring tomatoes. Visually it's a bit uh.. unpretentious, but it makes up for this on the taste side.
Potatoes with Tomatoes
Adapted from Climbing the Mango Trees by Madhur Jaffrey
1 pound potatoes
3 Tbsp olive oil
1 1/2 tsp cumin seeds
1/2 tsp whole fennel seeds
1/4 tsp whole fenugreek seeds
3 whole, dried hot chiles
3-4 medium tomatoes, grated
1 1/2 tsp grated, fresh ginger
salt to taste
Boil and peel the potatoes. Cut into 1/2-inch cubes.
Heat the oil in a wide skillet and add cumin, fennel, fenugreek and chile. Stir briefly and immediately add the grated tomatoes and ginger. Stir-fry until distinct specks of oil become visible in the skillet. Turn the heat to low and add 350ml water. Add the potato cubes and salt.
Cover and cook for about 12-15 minutes, stirring occasionally.
After the underwhelming results from last time, I tried another recipe for a plum tart. It turned out to be right up my alley, as the cake is not very sweet and the plums are on the sour side of tangy.
Rustic Plum Tart
Adapted from Pure Dessert by Alice Medrich
1 cup all-purpose flour
3 Tbsp demerara sugar *
1/2 tsp baking powder
1/8 tsp salt
1 large egg, lightly whisked
3 Tbsp unsalted butter, at room temperature
1 pound plums, pitted
* Original recipe calls for 3/4 cup sugar.
Preheat the oven to 375°F. Butter a 9- or 10-inch tart pan. In a large bowl, mix together the dry ingredients. Then add the egg and butter and, using a fork, work everything into an even dough. Spread the dough onto the bottom of the tart pan and place the plums on top. Bake for about 50 minutes until golden brown.