So Elizabeth has been growing a pet according to WildYeast’s instructions.
It always amazes me how much a kid can learn if you leave them alone and let them. As you know, a simple lunch at Panera so far has taught the kids about french culture and history. Did you know that the traditional breads of France are now only making a strong comeback from extinction? Apparently the quick rise type breads that we are all used to, kind of took over there, and the older breads, that had very slow rise times, and the beautiful flavors…baked in brick fire ovens fell to the wayside from around the 50s to the 90s. Anyway, the kids have learned what yeast is, and how it grows, eats and (blush) toots to make bread rise.
Yeah, I know but honestly that is what is happening, and they are right about that lol. Anyhow the yeast gives off gas which makes the bread rise. The flours glutens relax and stretch, giving the dough a way to retain this shape. It’s darned neat is what! So in our quest to learn to make baguettes, which are quite the ordeal to do correctly, we discovered we needed a starter, so Elizabeth started growing one from the above method.
It blossomed into fruition today all over the countertop as it exploded it’s container lol. It was only supposed to maybe double…if we were lucky. It tripled in like 3 hours. Precocious starter I guess
So, tonight we fed it double itself and hopefully we will have enough starter to make some bread tomorrow. Happens to be Friday which works out well, because in the Catholic tradition, we do not eat any meat on fridays. A great soup day!
Here are the recipes for the stuffed mushrooms, and also the chicken and wild rice soup. I hope you will enjoy them if you try making them. I also highly recommend trying the starter recipe above it worked much better than the two or three that failed before we found this one
1/2 pound of clean cremini mushrooms(or another type, but I don’t like the plain white grocery ones), as large as you can find.
Wild rice, about 1/2 – 3/4 cup cooked.
handful of almonds diced very fine.
dash or two of dill
1/8 cup or so of white wine
remove stems, and chop very very fine. Saute in 1 Tbs olive oil and 1Tbs butter (more if needed) Add one or two teaspoons minced garlic and one or two teaspoons finely minced onion. Continue to saute, add the almonds and dill. Pour the wine in and saute a bit longer, everything should be cooked in about 5 minutes. Add the rice and combine well, continue to saute for a minute or two longer. Salt to taste
Place the caps on a pie dish and put a tiny cube (1/8 inch) of butter in each one, and a few here and there in the bottom of the dish. Place the stuffing in each cap and top with a bit of cheese. I had some asiago, but I think any stronger flavored hard white cheese would be good. Gorgonzola, frommage blanc or brie would also be excellent. Bake at 350 for about 20 minutes.
Chicken and wild rice soup with mushrooms. (you may need to half this for a normal family)
1 pound sliced baby portabellas
1 med – large onion
3 chicken breasts – diced
2 – 3 cups prepared wild rice.
1/2 butter/olive oil or a mix of the two
1 cup cream
6 cups fresh milk (yes Michelle, our pails floweth over lol) I love my goats, that milk makes the BEST cream sauces, in fact you can easily keep out the cream!
Saute the onions in a bit of butter or olive oil until translucent and set aside. Saute the mushrooms as well, adding a small amount of garlic, salt and a splash of white wine as they cook, set them with the onions.
Saute the chicken well, sprinkle with dill and set aside.
Now melt 1/2 cup butter or use olive oil or a combination of the two in the skillet/pan. add flour a bit at a time and brown well for 3 – 5 minutes.
Place in a clean sauce pan and start adding milk while whisking very well to prevent lumps. Add the cream and chicken and simmer for 20 minutes.
Add the rest of the ingredients and simmer a few more minutes then serve with fresh bread.
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