Papo Secos, Sauteed Radishes and Mushroom Pie, Salmon, Eggplant

Apologies for the SNAFU in text sizes and spacing... Blogger is acting up once again.  Also mea culpa for the blurry photos.  I have since cleaned the lens!!

Sauteed Radishes

We were gifted with two nice large bunches, and I haven't sautéed radishes in a loong time!  Most Americans just slice them and mix them into a salad.  This technique takes radishes of all kinds -- Red, French Breakfast or Japanese Daikon -- to a whole new and tasty level!   Saute-ing takes a bit of the heat out, if yours are particularly fiery.  

All you need is butter and radishes (I prefer quartered rather than sliced), a little salt & pepper, and a skillet.   

Cook the roots until they start to color just a bit.  

Emeril has a recipe where you saute the tops along with the roots. Think of other spices you might add to your next batch!

Papo Secos

These Portuguese Rolls or Buns are perfect for sandwiches or alongside soups.  We can buy them at a European-American Bakery here in town, or have them in sandwiches which they prepare.  But with time on our hands just now I decided to try and make some.  This is a half-batch recipe.

2-1/2 cup AP Flour
1/2 packet of Yeast
pinch Salt
1 tsp Sugar
1-1/2 Tbsp Butter
1/2 tsp Shortening
1 cup Water, divided
Additional flour for dusting

Dissolve the yeast in 1/2 cup of lukewarm water and the sugar.  Rest 5 minutes.  Add 1 cup of flour and mix well. Cover and put in a warm place to rise for 1 hour or until doubled in size.

Stir in the remaining ingredients and mix together.  Drop on a floured bench and knead until the dough is smooth and homogenous.  Cover and rise for a second hour.

Divide the dough into 5 or 6 pieces and roll/tuck them into smooth, slightly oval buns.  Give each bun a slooooowww karate chop -- a crease down the center line.  Don't break the 'skin' of the dough!  Turn the crease side down, and proof a 3rd time! for about 45 minutes.

Turn the buns over again, so the creases are up, dust lightly with flour, and finally bake them in a 475F oven for about 15 minutes until light golden brown.  Serve hot if you can, or store them in a plastic bag for later...

Not too bad for a first try, I guess.  I over baked mine a bit, so they were nice and hard outside (!) with a soft and tasty inside.  A lot of time consuming fiddly work with all those rises!  I'll not make a half-batch again!!

Mushroom & Onion Pie
We saw a British TV program a week or so back where the narrator made a classic English Steak & Kidney Pie.  Neither of us has ever really cared for kidneys, and being Pescatarians, that leaves out the beef.   So here's my "vegetarian" Steak & Kidney Pie -- minus steak and kidneys!   I know... I know... vegetables inside the pie are not 'traditional -- too bad!   Try this recipe and you won't miss either the steak or the kidneys!

16 oz whole White Mushrooms (or Crimini, or a mixture)
2 Tbsp Butter
1 large Red Onion, diced
1 cup frozen Green Peas & Carrots
1/4 cup Red Wine
1 Tbsp Worchestershire Sauce
Salt & Pepper to taste, or, if you can find it, Evergladestm Seasoning
8 tsp Bistotm Granules or powder to make the gravy
2 Deep Dish Pie Crusts, pre-made in tins (or make your own crust)

Preheat the oven to 375F.  Thaw both crusts while you're prepping the filling.

Saute the mushrooms in the butter with the wine and Worchestershire sauce.  Remove to a bowl.

Saute the onion, then add the peas and carrots, and cook until the carrots are thawed.   Remove to the bowl with the mushrooms and fold them together.

Add 1-1/2 cups boiling water to the Bisto and stir to make the gravy.  Add the gravy to the filling mixture.  Cool until the oven comes to temp.

Fill one of the crusts, and then moisten the exposed edge with a bit of water.  Gently remove the second crust from its tin and drape over the filled crust.  Press the edges of crust together and trim off the excess dough.  Cut 3-4 1" slits in the top.  
Place topped pie on a baking sheet, and bake for 30-45 minutes until the top is golden.  Rest a few minutes before slicing and serving.

Simple Salmon
Real wild-caught Salmon.  Real coarse Dijon Mustard. Real Honey.  What can I say?

Eggplant Boats

I haven't showed this for quite some time.  

Half the eggplant lengthwise, and scoop out the center leaving about 1/4" of meat all around the shell.  Reserve the shells while you make the stuffing.

In a skillet, saute the chopped eggplant meat, in a splash of EVOO.  Dice some celery, onion and bell pepper and add that to the skillet.  Add a splash of water as you continue to cook, and add spices of your choice (I like Cavender's, Old Bay, Everglades and Taco seasoning depending on my mood).

When things are cooked through, add a handful of Panko or other breadcrumbs to tighten up the stuffing (it exudes a lot of liquid during cooking).  Fill the eggplant shells to overflowing, pack it down, and then top with cheeses of your choice.  Bake for 20-30 minutes at 375F until the cheese melts.  One eggplant serves two people.

You can also just peel the whole eggplant and make the "stuffing" as a side dish to a multi-course dinner.


NEXT WEEK -- Gourmet Food Shortage Recipes for Isolation Living