Friday, October 18, 2013

Thanksgiving Meal.....Wild Mushroom Soup, Orange, Almond, Mascarpone and Greek Yogurt Verrine, Double cook Yam with Zaatar, Almonds and Feta Cheese

I have a lot of recipes to post, and not much time because we are preparing the house (and the pantry) for the winter.....

However, I want to share with you a selection of dishes we ate for Thanksgiving!

Wild Mushroom Soup

I found mushrooms from Korea that were pesticide-free at a very good price. I took pictures of them because they were new to me. 

Wild Mushroom Soup

5 cups mixed mushrooms
1/4 cup porcini dried mushrooms (soaked)
1 onion
1 leek
2 garlics
2 tablespoons of cashew cream
1/4 cup of white wine
4 cups of vegetable broth (less or more)
Olive oil
Cheese or green chives for garnishing

For the cashew cream:

Soak 1/2 cup f cashew in water overnight. The day after, drain it and blend it with one cup of water. The result is your cream. Leave it in the fridge or freeze it for use it later.

Chop the onion, leek, and garlic. In a pot, stir fry them in olive oil until they are translucent, add salt and pepper.

Clean the mushrooms. Cut them and add them to the pot. Add the wine, and let it evaporate it. Add the broth just to cover the mushrooms, and simmer them for 5-7 minutes. With a hand blender, puree the mushrooms. Correct for salt, pepper, and add the cashew cream. Serve warm with cheese or green chives on top. ENJOY!

Orange, Almond, Mascarpone and Greek Yogurt Verrine

3 oranges (juice of three oranges, zest from 2 oranges)
60 grams of grinded almonds
180 grams of mascarpone cheese
60 grams of Greek Yogurt
2 1/2 gelatine sheets
2 tablespoons of icing sugar (more or less depending on your taste)
1/4 teaspoon of almond essence

In cold water, soak the gelatine.  Dissolve it in hot water. Set aside.

Mix the almonds, almond esence, mascarpone, Greek yogurt, and sugar. When the mix is smooth, add the orange zest and juice. Incorporate the gelatine, mix it well and distribute it in glasses. Let it set firm in the fridge for 3 hours. ENJOY!

Double cook Yam with Zaatar, Almonds and Feta Cheese

These yams are very simple. I was doing many things in the oven at the same time, and I use that heat to cook  them first.

Yams (1/2 per person)
Feta Cheese
Sliced almonds

Wash and  wrap in aluminum foil the yams. Cook them in the oven for 30 minutes at 375F. Leave it in the oven until they are cool.

Cut them in half, and take the flesh out. Mash the yam, and season it with salt, pepper, and zaatar.
Sprinkle with sliced almonds and feta cheese. Place it in the oven until the almonds are toasted. ENJOY!

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