Subj : Swiss Cheese and Mushroom
To : Dave Drum
From : Ben Collver
Date : Tue Aug 22 2023 11:09:12
Re: Swiss Cheese and Mushroom
By: Dave Drum to Ben Collver on Tue Aug 22 2023 05:06:00
DD> Welcome back. Did you have a good road trip?
I had a most excellent road trip. I got to be of service, have fun,
catch up with old friends, and get to know new friends better.
I experienced a number of culinary delights, and i can't remember them
all. This time of year we used a lot of home-grown ingredients, which i
find satisfying.
One friend has mint growing all over her property. I made about 6 gallons
or so of mint tea and put it in the fridge. I only made 1 gallon at a
time. It was a free cold beverage to help deal with the summer heat.
Another friend helped me cook a meal for a small group. We made black
bean enchiladas with lots of fresh vegetables and home-made enchilada
sauce. We also made a better than average salad, cold hibiscus tea, and
a custard with blackberry compote.
For another friend, i made the Moosewood mushroom-cheese stuffed acorn
squash recipe. I stuck to the recipe, except i topped the squash with
shaved parmesan. We were both impressed by how delicious it was.
He has been making various meat substitutes starting with vital wheat
gluten and making his own seitan, processing it in various ways. He
has also been making various home-made hot sauces. We shared some
super-satisfying vegan burritos with those things, brown rice, sauteed
veggies, and avocado.
With another friend, we prepared a number of delicious meals. One
memorable thing was ice cream. We used half-and-half, yogurt, agave
syrup, quality chai spices, vanilla, and drizzled honey on top. We
served it with a very ripe, chilled melon from a farmer's market.
The honey kind of solidified into little chewy crystals. It was a
magical dessert.
DD> Here's a crustless quiche I have made that is received well.
Thanks for the recipe! Here's the Moosewood mushroom-cheese stuffed squash
recipe:
2 Acorn or butternut squashes
1/2 lb Mushrooms; chopped
1 c Onion; chopped
1 cl Garlic; crushed
1 c Cottage cheese
1/2 ts Basil
1/4 c Parsley; chopped
Salt & pepper
3/4 c Bread crumbs or cooked rice
2 tb Dry white wine
Butter
Split squash lengthwise down the middle. Remove the seeds and bake,
face-down, on an oiled tray for 30 minutes at 350 F--or until tender
enough to eat. Make the filling while the squash is baking.
Saute mushrooms, onions, and garlic in butter with salt and pepper
until onions are soft. Drain well, saving the liquid, and combine
with the remaining ingredients. Fill the squash cavities amply and
bake, uncovered 25-30 minutes at 350 F. Baste with liquid from
saute while it bakes.
