Monday, July 27, 2009
We enjoy summertime grilled vegetables and this recipe probably tops the list. It is not difficult to prepare but does require a little planning as the zucchini must be sliced and salted 1/2 hour to help dehydrate the excess moisture.
Tender small zucchini ( 1" diameter)
1 teaspoon salt
chopped basil leaves
2 1/2 inch portabella mushrooms
Slice zucchini into thin slices: sprinkle with salt and place in colander to drain excess moisture for thirty minutes. Rinse with cold water to remove excess salt and drain well.
Remove stem from mushroom caps being careful not to break cap or edges. Scrape dark gills from underside of mushroom cap as these are bitter to taste.
Place caps with underside up and place 1 teaspoon of olive oil in caps.
In a saute pan, place a small amount of olive oil enough to saute the thinly sliced green onion until transparent, add garlic to saute 1 minute. Add drained zucchini slices and allow to saute until slightly cooked. The zucchini will take on a glossy appearance. Add the chopped basil leaves
Fill the cavity of each mushroom and top with Parmesan cheese. I place on the grill and use a very low setting of heat. They are done when the mushroom cap gives easily when a spoon is pressed against the edge. I grill chicken above the other burner with a higher heat and the mushrooms and chicken are done at the same time. These can be made in the oven and finished under the broiler for a brief period to add a little color.
* The amounts are not specific as tastes vary and also the amount you want to make. I use a 6" zucchini, 2 spring onions and one garlic clove with four chopped basil leaves for two mushroom caps. Also use a smaller portabella mushroom as the larger mushrooms have a stronger flavor that I find distasteful.
Saturday, July 25, 2009
Friday, July 24, 2009
The Marblehead Lighthouse
Well preserved, it stands steady and able to protect the sailors who pass by from the rocky shoreline. It is celebrated, most photographed, and the most identifiable icon of the area. The Lighthouse Keeper has since gone and an electrical beacon has replaced him. Built in 1822, a State Park allows visitors to serenely enjoy not only the lighthouse but the calm lapping of the waters onto its shoreline.
Monday, July 20, 2009
Thursday, July 16, 2009
Wednesday, July 15, 2009
U.S. Islands In Lake Erie. Canadian Sunset Over Lake Erie The Pelee Island "Scudder Marina"
Pelee Island, Canada is the southern most inhabited tip of Canada. Farming is the main occupation and tourism is chief source of income. There is not an abundance of attractions and one must enjoy being contented with nature, walking, hiking, or biking, and an occasional trip to the Pelee Island Winery. A "Deli-Hut" at the Winery sells sandwiches you prepare on their grills and other foods to enjoy with wine while socializing with other boaters. The island is the most restful place to just relax and enjoy Lake Erie.
Tuesday, July 7, 2009
Attendees As Far As You Could See A Photo of The Presidential Home Another View Of Spiegel Grove The Hayes Presidential Museum and Library The Canons Used In Tchaikovsky's Overture of 1812
An Old Fashioned 4TH
We celebrated an Old Fashioned Fourth by attending a concert on the lawn at Spiegel Grove, the Home of President Rutherford B. And Lucy Hayes in Fremont Ohio. Preformed by the Toledo Symphonic Concert Band it was just outstanding. What a treat to say "you are being patriotic!"
Monday, July 6, 2009
3 Tablespoons olive oil
4 Tablespoons unsalted butter
2 pounds cremini mushrooms mushrooms chopped
1 pound mixed wild mushrooms
(chanterelles, morels, and porcini)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 yellow onion, diced
2 garlic cloves, minced
1 tablespoon minced fresh thyme
1/2 cup dry white wine
6 cups vegetable stock
3 Tablespoons creme fraiche
Heat a Dutch oven or a heavy stockpot until almost smoking. Quickly add 2 Tablespoons of the oil, 3 Tablespoons of the butter, and the mushrooms to the pan. Decrease the heat to medium, add the salt, pepper, and saute the mushrooms until the juices are released and nearly evaporated, about 10 minutes.
Heat a separate medium saute pan over medium heat and add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Saute the onion for 10 minutes, or until it begins to brown. Add the garlic and thyme and saute for 2 minutes. Add the white wine and cook for about 5 minutes, or until reduced completely. Transfer the onion mixture to the mushrooms and cook for about 10 minutes, or until well browned.
Stir the vegetable stock into the mushroom mixture and simmer over medium-low heat for 10 minutes. Coarsely blend the soup in a food processor or with a hand held blender. Return the soup to the pot if needed and reheat over low heat. Taste and adjust the seasoning. Spoon the soup into warmed bowls and garnish each with 1 teaspoon or so of creme fraiche. Serves 4 or 6 as a first course.