Tag Archives: mushrooms

Thai Coconut Curry Walleye Stew

Well, I would really call it soup, but my husband frowns at soup, so stew it is. Plus, he eats it over rice 🍛and I slurp it out of a bowl 🥣.

We have a freezer full of walleye currently, but it won’t last long enough. We love it in fish cakes, baked, or planked on the grill. I wanted something different and I already had some cans of coconut cream (unsweetened) in the cupboard, so a curry seemed like a good idea. I was already roasting some peppers for the week and had a package of cremini mushrooms in the refrigerator; all I needed was the ginger, lemongrass, and red curry paste. I used chicken stock, because I already had some, but you could certainly use a fish stock as the base. Should I be making stock with all the parts of the fish that are thrown away? 🤔

This soup was too easy to make, but I’m not complaining.

Thai Coconut Curry Walleye Stew

  • Servings: 4
  • Difficulty: easy
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Add time to roast peppers, unless you already have a stash in the refrigerator.

Ingredients
  • Extra virgin olive oil for sauteing vegetables
  • 1 small onion, minced (you could use shallots for a milder flavor)
  • 8-10 oz sliced mushrooms (I used cremini, but shiitake would be pretty)
  • 1/2 teaspoon salt; 1/4 teaspoon pepper
  • 2 tablespoons grated ginger
  • 1-2 tablespoons minced lemon grass
  • 2-3 teaspoons red curry paste (I used 2 but would use more next time)
  • 2 red or yellow or orange bell peppers, roasted, peeled, and sliced
  • 1 tablespoon fish sauce (more or less depending on whether you can stand the smell)
  • 2 cups chicken stock or broth
  • 2 cans coconut cream—this is not a sweetened item; it is thicker and creamier than regular coconut milk
  • 1 lb walleye fillets cut in large chunks, about 1 1/2″
  • juice of one lime
Preparation
  1. In a large pot, heat about 2 tablespoons olive oil over medium heat. Add the onion and mushrooms and cook until softened, but not browned. Season with salt and pepper.
  2. Stir in the ginger, lemon grass, and red curry paste.
  3. Add chicken stock, fish sauce, and bell peppers and simmer for about 10 minutes.
  4. Stir in coconut cream, bring to a simmer and simmer for 5-10 minutes.
  5. Add the walleye chunks and cook for about 5-7 minutes. Some of the chunks will flake; some will remain large.
  6. Stir in the lime juice.

Wonderful as a soup, or it could be served over rice for the carb eaters in the family.

Leftover Garlic Bread? Make a Gratin

I’m violating my own idea of a gratin here. Mine is of a shallow vegetable dish with a light topping of breadcrumbs, fine breadcrumbs. Maybe cheese in the topping or sauce. Still, this venison gratin, as I’m calling it, is shallow, made in a cast iron skillet. The crumb topping, however, is rougher, more rustic, almost like those leftover stuffing toppings you make after the holidays. I think I could have kept the food processor going longer for a finer crumb, but I guess I was in a rustic mood. So, like I said in the title, do you have any leftover garlic bread? With the flavors of your garlic bread already in place—garlic, olive oil or butter, herbs, and maybe some Parmesan—you have the makings of a flavorful topping for a gratin.

Venison Gratin

  • Servings: 4-6
  • Difficulty: easy
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Preheat oven to 350Âş; if using a separate casserole dish, butter the dish. A large (12″) cast iron skillet works great because you can cook the filling in it and then pop it in the oven with the crumb topping on.

Ingredients

  • 1 lb venison cut in 1/2″ cubes
  • 1 medium onion cut in small dice
  • 1-2 cups mushrooms (I used cremini) cut in small dice (so your picky eaters won’t pick them out)
  • 2 large carrots cut in 1/2″ dice
  • olive oil for browning meat and vegetables
  • 2 cups broth (I used beef)
  • beurre maniĂ© of 4 tablespoons butter and 4 tablespoons flour
  • leftover garlic bread, pulsed in food processor
  • olive oil or melted butter to moisten crumbs

Preparation

Basically, I prepared a little stew, then topped it with the crumbs and browned it in the oven.

  1. Add 1-2 tablespoons oil to a hot skillet and brown the venison over medium-high heat. Remove to a platter.
  2. Add onions and mushrooms to the hot skillet and continue to cook until lightly browned.
  3. Return venison to the skillet with the carrots. Add the broth. Cover and simmer until the meat is tender, about 30 minutes.
  4. Over medium heat, stir in the beurre manié until distributed. Continue to stir until the broth is thickened. Remove from the heat.
  5. Moisten your garlic bread crumbs with olive oil or butter, just enough to lightly moisten without becoming oily.
  6. Sprinkle the crumbs over the top all the way to the edge.
  7. Bake in oven for about 15-20 minutes until lightly browned.

Roasted Ratatouille

no skillets were harmed in the making of this dish

I usually sautĂ© a ratatouille in stages in a large skillet, adding the tomatoes at the end to bring it all together. Today, I’m going to roast it all in one big dish, even the bacon, still adding some crushed tomatoes at the end. I just wish a had more than a few garlic cloves to throw in, but those few will have to do. I’m going to try to keep all the vegetables cut to the same size, not too small, and use enough olive oil, keeping in mind that the bacon is going to add its own fat. I’m using a smoked, thick-sliced bacon from a local butcher, maybe just 2-3 slices, so it’s not overwhelming. My poor husband will be eating a ribeye and some roasted zucchini, because he has silly opinions of eggplant and mushrooms.

It’s a cold, winter day, so having the oven on is a bonus, one that I would prefer to standing at the stove on a Saturday. I used two old standby Pyrex dishes, the 3 and 4 quart oblong sizes, to fit in all the ingredients, sprinkling the bacon over the tops to brown up and drizzle their bacony goodness all over. The glass baking dishes were a real mess, but I’m giving the dishwasher a chance to redeem them.

Roasted Ratatouille

  • Servings: depends on if you share
  • Difficulty: easy
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Preheat oven to 400°

1 medium-large eggplant

10 oz Baby Bella mushrooms

1 large onion

1 large red bell pepper

I medium-large zucchini

3-5 unpeeled cloves of garlic

3 slices thick bacon

6 oz crushed tomatoes

1/4 cup chopped parsley

1/2 teaspoon dried marjoram

lots of olive oil

salt & pepper

Parmigiano Reggiano cheese

  1. Clean then cut all the vegetables in a large dice; I quartered the mushrooms and cut the zucchini in angled chunks. Toss each separately in olive oil to coat and place in glass baking dish. I kept each vegetable in a separate row in case any were done sooner than the others and needed to be removed—none did. I had too many to all go in one dish. The eggplant went in a dish of its own, topped with the unpeeled garlic cloves.
  2. Salt and pepper all the vegetables, then sprinkle diced bacon over the top. This allows you to see when the bacon is browned and to remove it, if needed.
  3. Roast at 400° for 45 mins. Remove from oven, but keep the oven on. Combine all the roasted vegetables in one dish.
  4. Press roasted garlic out of cloves and mix with tomatoes and herbs. Toss vegetables with the tomato mixture, mounding it in the center of the dish.
  5. Return to oven for about 5 minutes or until hot and a little bubbly.
  6. Serve with lots of grated Parmigiano Reggiano cheese. I prefer this to mixing in the cheese, because it reheats better. Then you can always add the cheese in whatever way you are eating the ratatouille—with polenta or scrambled eggs, for example.

Pasta with Pesto, Tomatoes, and Shredded Beef

I had a bunch of roasted tomatoes and poblano peppers in the freezer from the garden and friends, and I had used a few of each on hamburgers, but I was looking for something else to do with them and ended up making a big batch of pesto, using 1/2 cup for today’s dish and putting the rest in the freezer. It’s a parsley-walnut pesto base with the typical additions of Parmesan cheese and garlic and olive oil, then made richer with roasted tomatoes and poblano peppers.

The poblanos at first made me think of doing a Tex-Mex dish, like beef enchiladas or burritos, but the tomatoes and parsley had me leaning in more of a pasta direction. The Parmesan could go either way, because it’s a lot like the Mexican Cotija cheese. What finally led me in the pasta direction were those last five fresh tomatoes from the garden—well, not really the last because there’s a big flat of green ones in the garage that I’m hoping will ripen this fall. So this dish makes use of both roasted and fresh tomatoes.

This recipe is also about what else to do with a chuck roast than make pot roast with potatoes, carrots, and gravy. Nothing wrong with pot roast, but a chuck roast is flavorful and can be used in many other ways. I have a small chuck roast (about 2 lbs) roasting in the oven on a bed of the fresh tomatoes, peeled and seeded, and 1 cup of beef broth. When the beef is done and falling apart, maybe after 3 hours, there should be a nice sauce in the pan, although it may need to be reduced on the stove. Then I’ll add the pesto and some sautĂ©ed mushrooms and mix it all with the pasta, whole wheat bow ties in this case.

Pasta with Pesto, Tomatoes, and Shredded Beef

  • Servings: 4-6
  • Difficulty: easy
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Preheat oven to 350°

2 lb chuck roast

4-5 large tomatoes, peeled, seeded, and roughly chopped

1 cup beef broth or stock or bouillon

salt & pepper

1/2-1 cup Roasted Tomato and Poblano pesto (see below) or your favorite pesto

12 oz button mushrooms, sliced and sautéed in olive oil

1/2 lb pasta, cooked according to package directions

  1. On bottom of small roasting pan, place tomatoes and beef broth.
  2. Arrange chuck roast on top of tomatoes and broth. Salt and pepper the roast.
  3. Cover and roast for about 2 1/2-3 hours, until meat is easy to pull apart.
  4. Remove roast to cutting board and pull meat into shreds, discarding fat and connective tissue.
  5. If necessary, pour tomatoes and beef broth into small saucepan, bring to boil, then simmer, uncovered until it cooks down to about 2 cups.
  6. Stir in 1/2 cup pesto and taste. I don’t add any extra salt, because I find pesto to be salty enough for the whole dish. You can add more pesto to suit your taste.
  7. Stir in sautéed mushrooms and shredded beef. Pour over cooked pasta.

Roasted Tomato and Poblano Pesto

2-3 cups flat leaf parsley

1/2 cup Parmigiano Reggiano cheese, grated

8-12 roasted tomato halves (roasted with salt, olive oil, and thyme)

3-4 roasted poblano peppers, peeled and seeded

3 cloves garlic

1/2 cup walnuts

olive oil to reach desired consistency, maybe 1/2 cup

salt & pepper to taste (I felt my tomatoes and the cheese added enough salt)

  1. Place all ingredients, except oil, in a food processor.
  2. Begin processing the ingredients, adding olive oil through the chute until it all comes to a fine and thick consistency.
  3. Reserve 1/2-1 cup for the pasta dish.