new to me
I haven't been cooking much lately. And when I do, it's been pretty quick and run-of-the-mill stuff. This doesn't mean I've been going without. I've had some amazing meals the last month or so - cooked by other people.
My friend Kristina (from the Portland Poncho blog) cooked up some of her family recipes for our book club. Her menu featured a variety of mushrooms, some of which were new to me. Kristina told me that China is the biggest fungi producer and consumption market. After our meal, I realized I had been missing out. Enoki mushrooms. Delicious.
Kristina made Bell Peppers, stuffed with a seasoned fish and shrimp paste; the light and subtle Tofu and Mushrooms, with both enoki and king mushrooms and egg tofu; Snow Peapods and Black Fungi; and Almond Jello for dessert.
After the dinner, Kristina gave me her recipes. And I made a shopping list. And then I became intimidated. I want to put them to use... but I also don't want to ruin the image of this meal in my mind. So I will have to schedule a time when she can hold my hand through the delicate Tofu and Mushrooms. And in the meantime, I made raviolis, some with mushrooms.
Using square won ton wraps, I made two kinds of ravioli. One filled with a mashed pea/parmesan/garlic mix and the other filled with crimini mushroom/ground hazelnut/ricotta/garlic mix. I drizzled olive oil with basil over the pea ravioli and brown butter with grated parmesan over the mushroom ravioli. Easy and satisfying.
My friend Kristina (from the Portland Poncho blog) cooked up some of her family recipes for our book club. Her menu featured a variety of mushrooms, some of which were new to me. Kristina told me that China is the biggest fungi producer and consumption market. After our meal, I realized I had been missing out. Enoki mushrooms. Delicious.
Kristina made Bell Peppers, stuffed with a seasoned fish and shrimp paste; the light and subtle Tofu and Mushrooms, with both enoki and king mushrooms and egg tofu; Snow Peapods and Black Fungi; and Almond Jello for dessert.
After the dinner, Kristina gave me her recipes. And I made a shopping list. And then I became intimidated. I want to put them to use... but I also don't want to ruin the image of this meal in my mind. So I will have to schedule a time when she can hold my hand through the delicate Tofu and Mushrooms. And in the meantime, I made raviolis, some with mushrooms.
Using square won ton wraps, I made two kinds of ravioli. One filled with a mashed pea/parmesan/garlic mix and the other filled with crimini mushroom/ground hazelnut/ricotta/garlic mix. I drizzled olive oil with basil over the pea ravioli and brown butter with grated parmesan over the mushroom ravioli. Easy and satisfying.
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