Vote for me :)

Ok folks... Voting is now open for that blogger mushroom recipe challenge from Marx Foods.  If you need a refresher on what my recipe Here it is:  Pinoy Style Wild Mushroom Fried Rice.

Doesn't it look delicious?

 Pinoy Style Wild Mushroom Fried Rice

Click on the badget below to cast your vote. I'm the 4th one from the top.
(Pretty please with a porcini mushroom on top. )

Egg Drop Soup with Mushroom Broth

My first soup for the fall season. Yippy!! The weather yesterday in L.A. was great and I hope that it lasts quite a while. So to make use of the lovely weather I decided soup was the way to go. I still had the broth from the dried mushrooms when I cooked up the Wild Mushroom Fried Rice. I went for something relatively simple. I didn't want to spend too much time fussing over having to chop any veggies or having to go out and get any special ingredient.

One of my favorite soups is egg drop soup. Usually found at many Chinese restaurants. I had made it before on this blog, I kicked it up a notch a little -- at least in my bowl -- with a little sriracha. Give it a little spicy hotness with a corn a mushroom taste. It's perfect as a light meal with maybe a dinner roll or two because I love to dip breads and crackers into soups sometimes. And having looked at the weather for the coming week, I have a feeling I'll be having myself some more soups in the days to come. Yay!

Serves 3-4

Egg Drop Soup in Mushroom Broth

5 c Mushroom Broth
1 12oz can cream style corn
1 Tbsp cornstarch dissolved 1Tbsp water
2 eggs - lightly beaten in a small bowl
1 tsp salt
1 tsp pepper
1 scallion - chopped
1 c shredded cooked chicken - optional
1 Tbsp sriracha - optional

Note: to make homemade mushroom broth. You'll need 1-1 1/2 cup mushroom fresh pieces or dried and let it soak for 15-30 minutes in 5 cups boiling water. Separate the mushroom from broth.

Bring the broth to a boil in a small pot. Once boiling, lower the heat and let simmer. Slowly add the egg while stirring the broth continuously. Once all the eggs has been cooked add the cream style corn, scallion and optional chicken. Season with the salt and pepper.

Let the mixture simmer for a minute or two before add the diluted corn starch. The soup will slightly thicken. Then finally add the optional sriracha. Bring the heat up a little to a medium high and bring to a slight boil.

Serve hot or warm.

Egg Drop Soup

Production Eats No. 29

Last week, I worked two days on a movie at the Ontario airport and Los Angeles International Airport. It was two LONG days, tiring yet somehow I managed to survive. When I say long I mean waking up at 3:30am and have to be on set by 5:30am. With the sun going down a little earlier now a days, I feel my energy drained faster. When does daylight savings end? Maybe that's why.

Anyway...by the time lunch rolled around we had already been filming for several hours. Breakfast was, at that point, a distant memory as my stomach loudly grumbled during takes for a scene. As were many other stomachs from those around me. It's interesting to be filming inside an actual working airport. Especially when passengers from real flights are trying to either board their planes or getting their luggage. The curious eyes. It's funny.

Day 1--

Clockwise from top right: Salad with some corn and vinaigrette, pasta with marinara sauce, blackened catfish, rice with a some carrots, a dinner roll. For dessert, half of a pumpkin pice slice, and a piece of chocolate cake with nuts baked on top.

I couldn't decide on which dessert I wanted as there were a few choices, so I took the half piece of pumpkin pie and a piece of chocolate cake. There was also ice cream, but with the plateful of food I already had, I didn't want to push the limits of my stomach. I did enjoy the catfish.


Day 2

clockwise from top right: Peas and carrots, some rice, pasta with marina and parmesan, a couple slices of honeydew melon, breaded tilapia, a couple small slices of bread and for dessert some cinnamon raisin bread pudding.

Cinnamon bread pudding! Now I want to make me some bread pudding. There was also apple strudel, but the bread pudding was beckoning to take it. And if you've been reading this blog long enough, you'd know that I like crunchy stuff. So the breaded tilapia was a no-brainer for me. Crispy breadcrumbs with the tender fish. Yum! You'll notice I don't have my usual salad that's because by the time I got to the salad table the bowls were empty. I didn't want to wait for them to replenish it. I was hungry darn it!! :) It's no biggie. I still got my veggies.

WIld Mushroom Orzo

This is what I created with the other two mushrooms. I had the porcini and matsutake left and this one I made a another simple easy dish. I used the broth that was made after dehydrating this as the base. It's sort of reminiscent of risotto. I have made something similar before and I have found orzo to be of great use. I think it's become of my favorite pastas.

Serves 2

Wild Mushroom Orzo

1/2 oz dried porcini mushrooms
1/2 oz dried matsutake mushrooms
1 c uncooked orzo
1 large beefy tomato - seeded and chopped
1 large garlic cloves - minced
3 c water -- for stock
2 Tbsp Oyster sauce
1 Tbsp Ponzu sauce
1 Tbsp Soy sauce
Extra Virgin Olive Oil
1/2 tsp pepper
1/2 tsp dry thyme
1/2 tsp dry oregano


First rehydrate the mushrooms. Do do so in a small pot, boil the water. Once boiling, turn off the heat and place the dried mushrooms in the water. Soak the mushrooms for 30 minutes. Drain on a paper towel and set aside. Do not throw away water, you will use the mushroom stock to cook the orzo.

Heat a skillet with a drizzle of olive oil. Saute the garlic for 30 seconds. Add the tomato and saute until it is slightly cooked down. Add the mushrooms and the orzo and stir occasionally. Slowly add 1/2 cup of the mushroom stock and and stir. do this until you have added all the stock. Let it simmer for 5-10 minutes until the stock as been fully absorbed and the orzo is cooked.

The add the oyster sauce, ponzu and soy sauce. Stir in the dry thyme and oregano stir to fully combine. Then season with the pepper.

It should be a slightly creamy consistency. Serve warm.

Hyperspeed Cooking

It's a video! No, it's not one of those cooking how-to videos with recipes and procedures.  Not like I have anything against those type of videos, it's just that I'm not any good at them. As mush as I been working in front of the camera, I still prefer very much to be behind it. One of the things I did when I cooked up that fried rice the other day was film myself cooking. I was merely experimenting. That's what you do when you've got yourself some new technology to play with.

The raw footage was about 22-minutes that I condensed and sped up to result in over a minute. Funny thing is that it makes me looks like I know what I'm doing in the kitchen -- when half the time I don't. Haha... If you pay close attention a lot my body movement goes along with the beat of the music. That was totally coincidental.

Who knows...maybe this is the start of a new series here on B + B. Maybe.

Pinoy Style Wild Mushroom Fried Rice

Since I wasn't able to join in on the Food Blog Challenge, which has some amazing participants. I did the next best thing. I enter myself in a Blogger Mushroom Recipe Challenge from Marx Foods. I wasn't always a lover of mushrooms. As a child, I always thought of them as "icky" knowing the fact that they were a fungi. Though, I know better now and love them like Mario loves them to to grow into Super Mario. (That was a Super Marios Bros reference, if you didn't get it) I like learning of the different varieties too. In which I had no idea there were to many aside from the onces found on your supermarket shelves.

I've been saying for the past several weeks how I wanted to start cooking again. Though, due to time constraints and work that made it a little difficult for me to do. So when I received word of the challenge I figured why not. This was my chance to get back in the kitchen. Grabbing the opportunity while it was there.

So, I received a little 1/2oz  package sampler of dried mushrooms that are currently in season. Morel, Matsutake, Black Trumpet, Lobster and Porcini. The smell of them when you open the box was just awesome.

Participants can use some or all the mushroom and create a dish and must be posted by October 11th. I'm posting mine today. Then the folks at Marx Foods will open it up to voting for you lovely awesome interweb friends of mine to choose which recipe you like best. You will vote for mine...right? Winner receives 3 shipments of fresh wild mushrooms. Can you imagine the mushroom dishes one can make with that????? Seriously...think about it. Mmmm...

So on to my entry into the Mushroom Recipe Challenge. I used the morel, lobster and black trumpet mushrooms for this. I'm reaching into my Filipno roots for this one. And cooked up a simple, yet delicious Pinoy Style Wild Mushroom Fried Rice. 


Thanks again to Marx Foods!!


Serves 3

Pinoy Style Wild Mushroom Fried Rice.

1/2 oz dried morel mushroom
1/2 oz dried black trumpet mushrooms
1/2 oz dried Lobster mushrooms
2 large garlic cloves - fine shopped
1 Tbsp margarine
extra virgin olive oil
3 c cooked white rice
1 tsp garlic salt
water

Note: leftover rice is also okay.

Bring a small post of water to a boil. Turn off the heat and add all three dried mushrooms. This is to rehydrate them. Let them soak for about 15-30 minutes, then drain. Give the mushrooms a nice rough chop. (bite size pieces) You can save the broth and use it for soup or a different dish.

In a non-stick skillet heat some olive oil -- Enough to coat the pan. Cook the garlic until slightly brown, then add the mushroom. Saute then for roughly 2-3 minutes. Add the margarine.

Once all the margarine has melted, add the rice. Be sure to stir and toss constantly to break the rice apart also to keep it from sticking to the pan. Add in the garlic salt and stir again to fully combine.

Serve warm.

An odd week topped with a slushie

Last week, I was an odd week for me that left with with a dilemma. Some of you may have seen some of my tweets rambling about my computer problems. They were literally driving me crazy. Well...it's because my old powerbook of 5/6 years is finally no more. It bit the dust last Tuesday to be exact. I've put it through so much yet it still looked pretty new. I knew it was just a matter of time before before it would die out. The hard drive was chugging along giving me a few more moments. Luckily, I had just backed up my files before it happened. It was a rough few days after. I couldn't read blogs, news, respond to certain emails properly. I couldn't prepare my blogs or do any writing/research for that matter. I was almost a sitting duck. I was going through computer withdrawal. Amazing how technology dependent we all have become. Just how when Facebook that a mini-"black out" yesterday and I felt my heart racing when I couldn't log in. Ha!

Now I'm back in business. I've got myself a new toy...er...computer and I can get back into my work. Rightly so as all this had to happen as I was in the middle of a project. The worst timing ever, I tell ya.

Anyway...I recently entered myself in a mushroom recipe challenge with Marx Foods. I received 5  1/2oz samples of different dried mushrooms to come up with a recipe  using some or all of them. What did I come up with? Well, you'll just have to come back to find out. :) Oh, I love teasing you guys.

And I thought I'd share with you all a slushie. I had been craving for one for a couple weeks and I finally got one when I went to the movies over the weekend. My usual flavor is white cherry. Now I don't usually ask questions, but out of curiousity...do you like slushies? If so, what flavor?