Advertisements
Feeds:
Posts
Comments

Posts Tagged ‘Bison’

Today was going to be a good day. I woke up, made some tea, starting tidying up the kitchen for this morning’s shoot, and wham! Migraine. Yeah, migraine.  My body’s way of saying slow down, or I hate you, or something I haven’t quite figured out yet. These little treats starting appearing in my world about five years ago. Thankfully they are not as frequent as they were say about a year or so ago, but they still suck. What’s exciting about my migraines is that I get the auras. Flashy, jagged, broken glass-like lights in my vision just powerful enough to pretty much blind me for about an hour. Once or twice a month one of these fun-filled migraines will pay me a not so little visit. Nausea then kicks in followed by a fantastic headache that will last pretty much through the rest of the day. Aren’t I lucky?

The only solace that I could possibly find in this little shop of horrors is that many believe Picasso suffered from the same sort of migraines. If you suffer from auras, and you spend some time with his work then you will see exactly what I am talking about. There’s a certain point somewhere after his Blue period that you begin to notice a certain geometry in his paintings and drawings. Right angles, triangles, jagged, broken glass like shapes. And then there’s the Cubist period. Almost undeniable, in my opinion. There’s no proof that I’m aware of. No notes in a journal, or words spoken on the subject by a close friend. It’s all speculation, really. And by no means, am I an expert on Picasso, but, well, it’s nice to have a little camaraderie with one of my favorite artists of the 20th century. Someone I can commiserate with, if you will, on a visual plane. Literally.

I don’t always do this, and believe me, I can’t always do this, but, at times, once the auras have passed, I sometimes continue to plow through the day. Damned be the headache and fatigue, some days I just have to keep going. And today has been one of these days. I had mushrooms to stuff, by God! And so I did.

Ugly white mushrooms stuffed with bison, pecorino, fresh breadcrumbs and cilantro had to be made and they did not disappoint. Earthy, salty, and just slightly crunchy, these little guys should be popped in your mouth whole and followed by a swig of a rustic Rhone red.

Be sure to share.

Cheers!

Stuffed Mushrooms with Bison

Adapted from Saveur.com

I found twisting the stems off the mushrooms and gently using your thumb instead of a knife worked well to remove the broken stem bits still attached to the inside of the mushroom.

18 + large white mushrooms

Olive oil

1/4 Marsala

1 cup fresh breadcrumbs

1 cup grated pecorino romano

1/4 lb ground bison

1 clove minced shallot

smoked paprika

4 tablespoons chopped cilantro

Salt and pepper to taste

Remove and coarsely chop mushroom stems. Reserve caps and put aside. Warm oil in a large skillet of medium heat and add chopped stems. Sprinkle with a bit of salt and cook, stirring occasionally, for about 5 minutes.

Slowly add Marsala and let evaporate. About 2 minutes.

Remove pan from heat and stir in breadcrumbs. Place mixture in a medium bowl and set aside to cool.

Using the same pan, place on medium heat and add a little oil. Add bison and chopped shallots and sauté until cooked. Sprinkle to taste of smoked paprika. About 3-5 minutes. Add bison mixture to breadcrumbs and mushrooms, stir and let cool.

Stir pecorino romano and cilantro into the mixture.

Place mushroom caps on a parchment lined baking sheet and spoon filling into the caps. Drizzle with olive oil and season with freshly ground black pepper.

Bake for about 45 minutes, until stuffing is golden and caps are browned.

Advertisements

Read Full Post »

I really need a butcher knife. Instead, I have a very old chef’s knife that has been sharpened to death and, although faithful, it is not a knife conducive to cutting hard and difficult foods like squash. I’m really glad Adam wasn’t around to witness me trying to hack acorn squashes in half.  Not surprisingly, I managed to not mangle two halves of said squash. The other two halves, well, not very photogenic. Yes, I know. Someone who cooks as much as I do should have a good knife. A really good knife. Maybe even two. I guess I’ve just been waiting for the right one. It has to feel right, maybe even perfect, in my hand. Mind you, I think about knives all the time. I’ve had Wusthof’s in the back of my mind for months now, but still am not sure. I suppose I should buy one before I have no hands to cook with. It might be time to hit Sur la Tables knife sale.

However, I forgave my knife its incompetency (it’s not the knifes fault, after all) when I took my first bite of this dish. I’m really not a fan of internet acronyms, but OMG. It stopped me in my tracks.  I found this recipe on Saveur who linked it from The Bitten Word who borrowed it from Martha Stewart. Taking their advice, I upped the amount of spices Martha used which metamorphosed this recipe from sort of a Moroccan dish to an intensely delicious Moroccan dish. This is the kind of meal you make when you plan on feeding friends. It is meant to be shared.

I changed a few items from the original recipe. Instead of golden raisins, which are hard to find not treated with sulfites, I used currants. I’m glad I did. The currants softly complemented the sweetness of the squash. I think the raisins may have offered too big of burst of sweet.  I replaced the ground beef with bison because, well, I love bison. I also added shaved fennel mostly because it seemed like a nice touch.

This dish is definitely adaptable. As I was cooking it, my mind danced with the possibilities. Toasted walnuts, quinoa, chopped apricots, cilantro, wild rice. Let your imagination run and cooking intuition take over.

That’s what it’s all about anyway, right?

Cheers!

Stuffed Moroccan Acorn Squash

What you’ll need~

2 medium acorn squash halved and bottoms shaved so they can sit flat in your dish

Olive oil

3/4-pounds ground bison

1/4-1/2 teaspoon ground cinnamon. Or to taste.

1/4-1/2 teaspoon ground nutmeg. Or to taste.

2+ teaspoons coarse salt

4 cloves minced garlic

1/2 medium yellow onion, finely chopped

3/4-cup bulgur

2 cups water

1/4 cups currants

1/4 chopped Italian parsley

2 tablespoons toasted pine nuts

Half of one fennel, shaved

Preheat oven to 400 and place squash cut side down in a large Pyrex or casserole dish.  Bake for about 30-45 minutes, until tender.

While your squash is baking, warm oil over medium heat in a heavy 4-quart pot with a tight-fitting lid. Add ground bison, cinnamon, nutmeg and a teaspoon of salt. Cook, stirring frequently until bison is browned and cooked through. Keep in mind that bison is naturally very lean and over cooks easily. You only need to cook it for about 5 minutes.

Using a slotted spoon, transfer cooked bison to a bowl. Be sure to let the juices drip through the spoon and remain in your pot.

Add onion and cook until it begins to soften and become translucent. Add garlic and cook for about 30 seconds.

Stir in bulgur and remaining salt.

Add water and bring to a boil. Reduce to medium-low heat, and cover. Cook for about 15 minutes until the water is absorbed. Remove pot from stove and let sit covered for about 5 minutes.

Fluff bulgur with a fork and add bison, currants, parsley, shaved fennel and pine nuts.

Scrap out the cooked squash leaving about a 1/4 inch around the rims. Stir scraped out bits into the bulgur and spoon in to squash halves.
Bake for about 15 minutes, until tops are browned.

Serve warm and prepared to be wowed.

Read Full Post »

%d bloggers like this: