For the love of Produce...
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Chestnut mushrooms are quite common in UK supermarkets. I use them the same way I would use common white button mushrooms. They have an earthier taste though.
I'm pretty sure there are multiple things common-named "Chestnut Mushrooms", but don't know which these are. Maybe @mtaratoot knows?
When I looked them up on the web, some sources said that they are Agaricus bisporus, like the commercially common white button mushrooms and cremini/portobello (the latter spelled variously). Some web photos of "Chestnut mushrooms" do look very much like those other mushroom types.
However, other sources say Pholiota adiposa are also called "Chestnut mushrooms". Those look a little different, with sort of scale-like edges, apparently in a group commonly called "scaly top mushrooms". Some Hypholoma sp. are also called "Chestnut mushroom" (as well as Kuritake) in some sources. There may be others.
Finally, I pulled myself out of the web-search rabbit hole, and (because I completely trust the outfit that sold them) simply sauteed and ate them in that pasta dish. If I see them again at the market, and remember to ask, I'll ask the vendor for their botanical name.
I'm used to this messy confusion and repetition in messy common names, vs. more precise (usually!) botanical names, in vegetables, fruit, flowers and whatnot. But I don't know enough about fungi to sort out exactly what these are - need to know the key features that distinguish between genuses, and I don't, for fungus.
They don't look like the "Chestnut mushrooms" that are labeled as Agaricus bisporus, don't have that texture when raw as I trimmed them, didn't appear to release liquid (liquor) as they cooked in the same way (though I could've been insufficiently attentive), and absolutely, positively did not have anything like the texture of Agaricus bisporus after cooking.
I think they're not Agaricus bisporus, but I'm not sure what they are. They look closer to web photos of some Hypholoma sp., but perhaps not exact, and not very much at all like Pholiota adiposa (though they do have the joined base).
As an aside, they did have an earthy, sort of generically mushroom-y, earthy, rich flavor. The texture, though was . . . different from many other fungi I've eaten. 🤷♀️4 -
I still have quite a bit of potato leek soup left, but I had to cook. I had a cauliflower that needed to be cooked, and I had soaked some garbanzo beans on Friday. They were just about to sprout. So I decided to put them together. I found a recipe to modify.
I tossed the cauliflower and some carrots with a bunch of spices most of which are in curry powders and a little EVOO. I roasted them in a hot oven until almost done while I sautéed some onions and celery in the cast iron Dutch oven. I had a knob of ginger that I needed to use, so I grated that up. I added a lot more garlic than the recipe called for. Then I added most of the garbanzo beans, some of the liquid, some crushed tomatoes, and some seasonings. I let it simmer, covered, on very low heat until done.
It’s really good. I am glad I avoided the temptation to add some barley or other grain. It will be good ON some grain, but it doesn’t need it as an ingredient. Warm spices, and just a few hundred calories per serving.
It doesn’t look that good in this picture, but it feels good in my belly and tastes so delicious on my tongue. Lots of ginger and garlic. Mmmmm.
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I still have quite a bit of potato leek soup left, but I had to cook. I had a cauliflower that needed to be cooked, and I had soaked some garbanzo beans on Friday. They were just about to sprout. So I decided to put them together. I found a recipe to modify.
I tossed the cauliflower and some carrots with a bunch of spices most of which are in curry powders and a little EVOO. I roasted them in a hot oven until almost done while I sautéed some onions and celery in the cast iron Dutch oven. I had a knob of ginger that I needed to use, so I grated that up. I added a lot more garlic than the recipe called for. Then I added most of the garbanzo beans, some of the liquid, some crushed tomatoes, and some seasonings. I let it simmer, covered, on very low heat until done.
It’s really good. I am glad I avoided the temptation to add some barley or other grain. It will be good ON some grain, but it doesn’t need it as an ingredient. Warm spices, and just a few hundred calories per serving.
It doesn’t look that good in this picture, but it feels good in my belly and tastes so delicious on my tongue. Lots of ginger and garlic. Mmmmm.
Isn’t it great when those ‘toss it all together’ recipes work out?1 -
Separated at birth, produce edition?
Now it's me being puckish, I guess, but the point is: I'm pleased to see that we're recently getting some good kumquats locally. I presume they're seasonal, and we're far from anywhere they're grown, so they're not routinely available, and not always in good shape when they are. They're also pricey on a per-pound basis, but a few is a nice treat, when there are good ones. Got some decent guavas, too. (If anyone here is in on the cheese thread, the place where I get most of my less-common not-local produce is the same store as the mega-cheese store.)
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My mom's stir fry of finely julienned potato, carrot and celery. Stir fry the potato and carrot first, and when almost tender add celery with minced garlic. If it starts to catch add a splash of soy sauce allowing it to cook off, switching to small splashes of water if the mixture is danger of getting too salty. Finish with a dash of (Chinese black) vinegar.
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Veggie centric stir fries. Di san xian using the air fryer insted of the deep fryer. Pak choi with chinese sausage following a cabbage recipe. My mom's potato, carrot and celery stir fry.
https://omnivorescookbook.com/di-san-xian-recipe/
https://redhousespice.com/chinese-cabbage-stir-fry/
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I can’t wait to be able to post photos again, I have some produce fun I want to share!
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Any suggestions on what to do with some pale green peppers from a bargain box of assorted peppers from the Turkish greengrocer? They are a little smaller than normal capsicums and taste as sweet as green peppers, but not as sweet as yellow or red. We have had Di San Xian twice this week, so want to try something new.2
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Any suggestions on what to do with some pale green peppers from a bargain box of assorted peppers from the Turkish greengrocer? They are a little smaller than normal capsicums and taste as sweet as green peppers, but not as sweet as yellow or red. We have had Di San Xian twice this week, so want to try something new.
Did you ever figure out what to make? I’m curious, even though I didn’t have any good ideas
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I just bought my first ever papaya. I don't think I've ever even tasted one before, but I remember papaya scented lip balm smelling yummy when I was like 13 so what the heck... let's try one. I'm planning to experiment with it in my smoothies. First though... (real question, don't laugh)... how do I tell if it's ripe?2
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@o0Firekeeper0o
I quartered, roasted in the air fryer skin side up and peeled. There wasn't quit enough for a side so I mixed them with some jarred roasted paprika to bulk it up. Although cutting and de-seeding before peeling blackened peppers is less work, you get less of the delicious juice for dressing the dish. So next time I will blacken the skins leaving peppers whole, which involves turning, and the messy job of removing seeds without rinsing (to preserve the juice) while peeling.
@SuzanneC1l9zz
It has been a while since I bought a fresh papaya, but they should feel soft and smell sweet. If you cut into it, the ripe flesh should be similar to cantalope, only a little softer and redder. If you open it up and discover it is unripe, google recipes for Som Tam (Thai green papaya salad).3 -
Awesome, thanks @acpgee!1
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No pictures, but I made a really tasty dish last night.
My friend had given me some broccoli raab early this week when she went out of town. I didn't cook it right away; I needed to eat a big batch of roasted cauliflower/carrot stew with chickpeas. So good. So last night I thinly sliced a yellow onion, got that in the saute pan, added some sliced celery, then a carrot, and then the raab. I chopped the stems really small. Of course then a half bulb of garlic, the leftover chickpeas, and some mixed seafood blend (shrimp, squid, and scallops). Mix in some nutritional yeast and other secret spices and...
I can't believe I only gained 0.2 pounds.
I would have saved some, but the seafood doesn't save well.
Today I will run the smoker. I'm going to marinate some tempeh and toss that in there, but the main thing that's going to smoke is not produce.5 -
I watched episode 1 (Naples) of Stanley Tucci: In Search of Italy and had to try the courgette pasta he was obsessing about.
https://www.allrecipes.com/recipe/285205/that-zucchini-spaghetti-stanley-tucci-loves-spaghetti-alla-nerano/
Really good for 5 ingredients (courgette, spaghetti, butter, basil and cheese - if you don't count salt, pepper and oil for frying). I used the air fryer in batches after coating the courgette slices in oil instead of deep frying. Really good but not life changing (Stanley Tucci's description). Because it requires quite a lot of courgette good for dealing with a zucchini glut, for people who grow it in their gardens.
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I watched episode 1 (Naples) of Stanley Tucci: In Search of Italy and had to try the courgette pasta he was obsessing about.
https://www.allrecipes.com/recipe/285205/that-zucchini-spaghetti-stanley-tucci-loves-spaghetti-alla-nerano/
Really good for 5 ingredients (courgette, spaghetti, butter, basil and cheese - if you don't count salt, pepper and oil for frying). I used the air fryer in batches after coating the courgette slices in oil instead of deep frying. Really good but not life changing (Stanley Tucci's description). Because it requires quite a lot of courgette good for dealing with a zucchini glut, for people who grow it in their gardens.I watched episode 1 (Naples) of Stanley Tucci: In Search of Italy and had to try the courgette pasta he was obsessing about.
https://www.allrecipes.com/recipe/285205/that-zucchini-spaghetti-stanley-tucci-loves-spaghetti-alla-nerano/
Really good for 5 ingredients (courgette, spaghetti, butter, basil and cheese - if you don't count salt, pepper and oil for frying). I used the air fryer in batches after coating the courgette slices in oil instead of deep frying. Really good but not life changing (Stanley Tucci's description). Because it requires quite a lot of courgette good for dealing with a zucchini glut, for people who grow it in their gardens.
I don't have a recipe, but another fun thing a friend of mine made to use zucchini (courgette) aplenty was a pasta topping (or mix in?) that involved combining quite a quantity of finely-grated raw squash with olive oil, seasonings of choice (probably some garlic, salt pepper, maybe herbs, onions, whatever, even a bit of good vinegar wouldn't be deadly).
I wouldn't use super-chilled squash, but the idea was just to drain the pasta, then toss the raw topping with the hot pasta in the hot pan to warm, not cook it. It was tasty.3 -
Whats your favourite thing to do with haricots vert? We have some in the fridge and want ti do a side to go with steak for a dinner party tonight.1
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Whats your favourite thing to do with haricots vert? We have some in the fridge and want ti do a side to go with steak for a dinner party tonight.
I love all of the various green beans and, in my opinion, they’re at their best just lightly steamed or lightly boiled. I like a healthy dose of Lemon Pepper stirred through them once drained.
Other than that I think they lend themselves well to an ‘A La Grecque’ treatment or tossed in a little bit of flavourful Italian Tomato Sauce. I’d be tempted to top them with a little pangrattato in either of the last two cases.2 -
Thanks for the ideas @BarbaraHelen2013. I happen to have some pangrattato flavoured with garlic and anchovy leftover from a spaghetti con bottarga earlier this week.1
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My favorite way to eat Brussels sprouts (frozen) is halved and roasted on parchment with diced Pink Lady apples and diced Delicata squash. I don't even use oil or salt--It's great just as it is.4
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I watched episode 1 (Naples) of Stanley Tucci: In Search of Italy and had to try the courgette pasta he was obsessing about.
https://www.allrecipes.com/recipe/285205/that-zucchini-spaghetti-stanley-tucci-loves-spaghetti-alla-nerano/
Really good for 5 ingredients (courgette, spaghetti, butter, basil and cheese - if you don't count salt, pepper and oil for frying). I used the air fryer in batches after coating the courgette slices in oil instead of deep frying. Really good but not life changing (Stanley Tucci's description). Because it requires quite a lot of courgette good for dealing with a zucchini glut, for people who grow it in their gardens.I watched episode 1 (Naples) of Stanley Tucci: In Search of Italy and had to try the courgette pasta he was obsessing about.
https://www.allrecipes.com/recipe/285205/that-zucchini-spaghetti-stanley-tucci-loves-spaghetti-alla-nerano/
Really good for 5 ingredients (courgette, spaghetti, butter, basil and cheese - if you don't count salt, pepper and oil for frying). I used the air fryer in batches after coating the courgette slices in oil instead of deep frying. Really good but not life changing (Stanley Tucci's description). Because it requires quite a lot of courgette good for dealing with a zucchini glut, for people who grow it in their gardens.
I don't have a recipe, but another fun thing a friend of mine made to use zucchini (courgette) aplenty was a pasta topping (or mix in?) that involved combining quite a quantity of finely-grated raw squash with olive oil, seasonings of choice (probably some garlic, salt pepper, maybe herbs, onions, whatever, even a bit of good vinegar wouldn't be deadly).
I wouldn't use super-chilled squash, but the idea was just to drain the pasta, then toss the raw topping with the hot pasta in the hot pan to warm, not cook it. It was tasty.
Something similar (I often use mushrooms too) is a standard fast dinner for me.2 -
I hesitate to post this, because the main dish is kind of scary brownish looking, but it was definitely produce-centric, and it tasted good. (Needs some artful parsley garnish, or something.)
What we have here is spaghetti squash with marinara and a little grated hard cheese; plus sauteed cremini mushrooms, onions, and a little minced garlic; plus some leftover roasted asparagus cut into chunks. The side is just cut up English cucumber, orange bell pepper, carrot, cherry tomatoes.
Earlier this afternoon, I was hungry/crave-y. The good news is that after eating about 1.2kg of produce for dinner, I'm not hungry anymore - not even close. 😆 All this for 429 calories, with 20g protein (though the protein quality is marginal - filled out by what I ate earlier in the day, though).
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Good idea @o0Firekeeper0o. The first batch of haricot vert were blanched, sauteed and butter and dressed with anchovy pangrattato. I have a bag of green beans and will make nicoise tonight if I remember to pick up the tuna from the supermarket that has the good stuff under the office.1
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I wasn't sure what I would cook last night. I thought I might just cook a rutabaga I bought last week. Then when I looked in the refrigerator, I realized how much delicious produce my friend had left me from her CSA box. I grabbed some of the broccoli raab, some of the purple sprouting broccoli, and some mustard greens. I added a few ribs of celery, sliced thin, a half onion also sliced thin, and a few leaves of some delicious fresh green cabbage. It was a simple dish sauteed in hazelnut oil.
I made a little tri-color quinoa to eat with it.
This is the first meal I have made in a really long time without any garlic at all.
It was really good. There was a lot of it. Even as much as there was, it would have been easy to just eat it all. Somehow I was able to save half to eat for lunch today or tomorrow.
The weekend is forecast to be cool and rainy. I think I'll soak some black beans. I took some black bean soup out of the freezer last week, and it made me realize I really should make a lot more. So delicious.3 -
Salade nicoise.
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Salade nicoise.
That looks AMAZING. I make mine with canned tuna and usually don’t have the egg or capers on hand, thus the “shady” aspect of my nicoise. But man it’s SUCH a good salad!
I just tried kumquats for the first time today. They are INCREDIBLE. So sour but also with a candied orange peel flavor… I’m addicted. I saw a YouTube video on different citruses and being the citrus addict that I am, I was inspired to try them
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