Recipe for The Daring Kitchen
Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! We learned how to cook using tea with recipes from Tea Cookbook by Tonia George and The New Tea Book by Sara Perry.
Cooking with tea? Who woulda thunk it? When I found out that this month’s Daring Kitchen Challenge was to cook a savory dish using tea, the only reason that I wasn’t surprised was because I’d done it before. A long while back, in a moment of sheer MacGuyverism, I decided that since I couldn’t tea-smoke chicken in my NYC apartment without bringing in the fire department, I’d try to make a marinade for it using black tea. The resulting mixture, which I coined “hell broth” for it’s spicy, fragrant scent, was a great success. The chicken was diced and tucked into crisp leaves of bibb lettuce and dunked into a zippy hoisin sauce. Tea was apparently meant for so much more than just sipping. Continue reading Black Tea Chicken Lettuce Wraps →
Everybody knows that I’m a fan of mushrooms. And yes, I just said that in my best Phaedra Parks voice. I’m amazed by folks who aren’t down with fungus, but that emotion is quickly replaced with, “If you’re not gonna eat those, I’ll take care of ’em for you.” In addition to the plebian (but ever so delicious) market staples of white buttons, portobellos and cremini mushrooms, I’m a huge fan of those mushrooms that are literally found off the beaten path. Maitakes, enoki and chanterelles are all beloved, and pricey morels are a necessary splurge during their short spring season. Even the funky ones that are more chewy than spongy, like the wood ear mushrooms or black trumpets.
I particularly love the versatile ones that hold up to all sorts of cooking and cuisines, and oyster mushrooms are no exception. Royal oysters (sometimes called King Trumpets) are fabulous in that after a little cooking, they still retain all of their flavor and their texture. So much so that you can actually marinate them and grill them, treating trumpets like a protein rather than a vegetable. If you see these guys at the market sometime, give them a whirl – they’re a simple side and will sway even the most skeptical mushroom eater. Actually, sway or no, who cares. I want to eat these and not share with anyone. I’m not kidding.
Grilled Trumpet Mushrooms
8 trumpet (royal oyster) mushrooms, halved and bottoms trimmed
1/4 c. of white balsamic vinegar
6 tbs. of olive oil
1 tsp. of kosher salt
1 tbs. of chopped rosemary
1/4 tsp. of coarse ground black pepper
Mix balsamic vinegar, olive oil, salt, pepper and rosemary together in a small bowl. Pour over mushrooms and toss to mix. Marinate for 20 minutes.
Heat a grill or a grill pan and oil lightly. Place mushrooms on the grill and cook for about 3 minutes on each side until the mushrooms are slightly browned. Serve.