Food: Mushroom chocolate crème sauce

MushroomCacaoTamarindSauceI’ve been making a mushroom sauce for years now, and it’s a versatile base for a range of different meals. By moving towards olive oil, and adding tofu and coconut milk, I can make it vegan; by taking out the garlic I can move it from savory to sweet; and for a spicy change, I add chile and chocolate.  Here is the basic recipe, with some variations I’ve invented over time at the end. The most ambitious variation is one that results in a “chocolate marsala creme sauce”.  Odd as it may seem, the chocolate marsala version is great with steak. Add wine.

Ingredients

  • Olive oil (or butter)
  • Crushed Garlic
  • Mushrooms (white button, or others to taste)
  • Worcestershire sauce
  • Lemons
  • Starch (for thickening)
  • Cream (creme fraiche, or sour creme, or coconut creme)

Optional ingredients

  • Tamarind paste / sauce
  • Semi-sweet chocolate
  • Maple syrup
  • Chipotle chile powder

Preparation

  • Wash mushrooms and remove stems
  • Finely slice enough mushrooms to fit medium size skillet (2 cups)

Cooking

  • Saute garlic in oil (or butter). IMHO olive oil tastes better.
  • Add mushrooms and cook until soft, stirring continually.
  • Squeeze 2 lemons and stir well.
  • Add Worcestershire sauce (1-2tablespoons) and, if you like
  • Add marsala wine to taste
  • Add 1 can of coconut milk OR 2 cups of sour creme, or creme fraiche
  • Thicken with starch (corn starch OR rice starch)

Variations

  • Vegetarian Meal variation – before thickening, add diced firm tofu, and cook for 5 mins -and serve over rice
  • Sweet sauce variation – Leave out the garlic at the beginning, and add maple syrup at the end, before serving
  • Chocolate Marsala sauce – this has the most variations, so it likely qualifies as a separate recipe. Basically, leave out the garlic, add tamarind to taste, 3 pinches chipotle chile and a cup of semi-sweet chocolate, and blend after cooking, but before serving. This variation uses creme fraiche, and does not require thickening. It is a great accompaniment for steak, lamb, salmon or chicken.

Character

  • The character of the sauce is tart/sweet and smooth. It has a complex mouth-feel, and can be adjusted towards chocolate/spice or savory/tart.

Food: DIY protein snacks and bars

chocolatechipsHealthy snacks for people on the go

This lovely little oddity comes to us courtesy of a food co-op in Madison, Wisconsin some 30 years ago, along with the slogan, “Power to the Beeple”. My sweetie told me about these “beeple bars”, and with a little experimenting, we reinvented the recipe. It’s basically a nut and protein bar with protein powder, honey and lecithin to bind it together. There are endless variations on a theme, some with more or less sweetener. If you want to go with peanut butter, no-salt peanut butter is best, especially the grind-your-own from PCC, Whole Foods or your local co-op grocer.

Ingredients

  • Nut butter – peanut, almond, macadamia
  • Whey protein powder
  • Cocoa powder, and maybe some chocolate chips
  • Binding agent – honey, lecithin (not sweet), molasses or agave syrup (lower sugar)
  • Optional – dried fruit, coconut flakes (unsweetened)

Making

  • Blend the  nut butter with honey and lecithin
  • Add WPI protein powder (chocolate flavored is good, or plain), and cocoa.

Use your hands to smooth it all together . It’s all kinds of messy and gooey, but by hand is the best way to mix all the ingredients. Keep mixing until it has the texture of a moist dough, all stuck together.

OLYMPUS DIGITAL CAMERA

Tips

  • If it’s too dry, add more lecithin
  • If it’s too moist, add more protein powder

Finishing touches

  • Take the ‘dough’, make a one inch ball, roll it in coconut and refrigerate.
  • Roll out a bar, add some raisons, wrap in wax paper or foil, keep in the refrigerator until ready to add to your day pack.

Variations

  • Add chocolate chips
  • For a desert treat, dip in chocolate
  • For some ‘snap’ add rice crispies
  • I particularly like blending a couple of nut butters together like peanut butter/almond butter or macadamia/pecan

These snacks are tasty and nutritious, and best of all, you know all the ingredients that went into them. 

Food: Fresh seasonal recipes

strawberries with curried cashews - snack

Strawberries + Curried Cashews

I love the idea that we live in a time when we can get any produce at any time, at least hypothetically. Yet recently, I’ve come to notice that foods that are forced to grow out of season just don’t taste as good. The out-of-season foods may be uniform in size and shape, and they are made to pack and travel well; that makes them reliable in a sense. Yet what is missing, for me, is the concentrated flavor and organic variation that makes the food visually and aesthetically pleasing. As an artist, I cannot imagine wanting to draw a perfect apple or raspberry; that would make for an artificial-looking image composition at best, more like wax than something edible. Curiously enough, apparently my taste buds feel the same way about visually perfect produce.

Lately, I’ve been making fresh fruit snacks from whatever fruit is in season, usually from local growers. Organic is a preference, where available, though a good wash removes most of the chemicals. I choose fruit that is just at, or nearly past, its peak, firm but starting to get a little soft. Ready to eat today or tomorrow is my general rule, and it has to be “smelly”, that is to say ripe. If there is no scent to the food, then I walk away. From May onwards, local farmers markets are opening in school parking lots and community centers, and that’s my favorite place to shop for fresh produce. It’s always good to learn something new from the grower, and the sensory experience of seeing the food and being amongst community members makes me feel connected. Being in the moment, and noticing what my body wants to eat is also part of the experience.

Balances of sweet and savory appeal to me most, things like pears with curry cashews and chopped dates, pistachios sprinkled over nectarines, accompanied by a sharp cheese (Beecher’s Flagship), some pickled onions, snappy crackers (Ritz baked). Here are some snacks I’ve enjoyed from March through May in Seattle.

pear and honey cashews

Pear + Honey Cashews

mango and strawberries

Mango Strawberry Parfait

strawberry and nectarine with dates

Strawberry Nectarine + Dates