Fall, she is a fickle time of year. Warm and sunny during the day, crisp to downright chilly at night, windy windy windy, unanticipated storms followed by double rainbows, mornings muted by fog, and explosions of fiery crunchy leaves...
Over the past few years, I have come to realize that I tend to emulate the seasons as they change. Fall, although my favorite time of year, is often a tough one for me; as daylight fades and the moon shines brightly, I begin take more time to reflect. All this reflection, albeit insightful, makes for somewhat of a fickle and frenzied mind. I like to think the fury of reflection is my way of preparing for the quiet, comforting, and indulgent winter.
That said, I find myself spending lots of time in my kitchen--a place that often quiets the chatter in my mind and stimulates my other senses in a slow and intentional way. I take my time to chop, measure, and stir. I like to mix chunks of butter into a bowl of flour with my fingertips. I like to take fruits, vegetables, and fungi from the world outside and pay homage to the time and energy that they've taken to grow and ripen.
Last night, I pulled out the bag of chanterelles that I collected with my friend, Andy, last weekend and set my intentions on cream of mushroom soup. But, one can't have a bowl of creamy soup without a hunk of bread.
I have to say, bread and I have been battling lately...I just want to bake a loaf using solely Nash's wheat that doesn't end up weighing more than a newborn child. I grind it fresh. I give the yeast time to procreate. I try to follow recipes word for word. But I always end up with a brick. Arg!
For some time, I've heard murmurs about incorporating "vital wheat gluten" into such loaves to help retain some of the gas necessary to make them light and fluffy. I've shrugged it off and stuck to wanting to do it the traditional way. Well, yesterday, I tried it. Guess, what? We had hunks of soft, fluffy, warm bread to go with our soup. You know what else, it was easy. I'm getting my bread confidence back--I just might attempt a loaf of sourdough in the near future. Thank you, vital wheat gluten. I guess you are pretty vital.
Honey-Wheat Bread a la vital wheat gluten
aren't they the color of fall?Cream of Chanterelle Soup
adapted from smittenkitchen.com
small bundle of fresh sage and rosemary sprigs
3 leeks, chopped
1 yellow onion, chopped
3 cloves of garlic, minced
1/4 c. olive oil
1/2 tsp. black pepper
2 tsp. salt
2-3 lbs. of chanterelles, sliced
8 c. vegetable stock
1/2 c. cream
adapted from smittenkitchen.com
small bundle of fresh sage and rosemary sprigs
3 leeks, chopped
1 yellow onion, chopped
3 cloves of garlic, minced
1/4 c. olive oil
1/2 tsp. black pepper
2 tsp. salt
2-3 lbs. of chanterelles, sliced
8 c. vegetable stock
1/2 c. cream
1. In a large pot, heat olive oil to medium and add herb bundle to infuse for 2-3 minutes.
2. Add leeks, onion, and garlic; saute until leeks are transparent.
3. Turn heat to high and add salt, pepper, and mushrooms. Cook for about 10 minutes until mushrooms have lost their moisture and gotten much smaller.
4. Add veggie stock and simmer for 30 minutes.
5. Turn of heat, add cream, and puree the soup in a blender in small batches.
6. Return soup to its pot and simmer on low until you serve it up. Enjoy--I promise you will.
Other Recent Kitchen Therapy
Apple-Cheddar Biscuits
Pumpkin Tart from our own sugar pie squash
Beignet - delicious fried dough mix all the way from New Orleans, complements of Justin's parents!
Justin and Andy enjoying beignet during sunday morning football -- Go Steelers!
2. Add leeks, onion, and garlic; saute until leeks are transparent.
3. Turn heat to high and add salt, pepper, and mushrooms. Cook for about 10 minutes until mushrooms have lost their moisture and gotten much smaller.
4. Add veggie stock and simmer for 30 minutes.
5. Turn of heat, add cream, and puree the soup in a blender in small batches.
6. Return soup to its pot and simmer on low until you serve it up. Enjoy--I promise you will.
Other Recent Kitchen Therapy
Apple-Cheddar Biscuits
Pumpkin Tart from our own sugar pie squash
Beignet - delicious fried dough mix all the way from New Orleans, complements of Justin's parents!
Justin and Andy enjoying beignet during sunday morning football -- Go Steelers!
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