I saw this magnificent creature as I was walking home.
The color, movement and shape of the leaves remind me a of what I feel is beautiful.
Sometimes, just a healthy vegetarian snack will satisfy that mid-morning hunger before lunch time arrives. I find cheese one of the best snacks for these moments.
Both of these savory dishes below can be made in advance and kept in the cooler for a few days. I see them as good and nutritious snacks to have at home or at work, if you have access to a cooler.
Mushrooms A La Grecque
yield 25 portions
- 2 cups Water
- 1 pt (or less if preferred) Olive oil
- 6 floz Lemon Juice
- 1 Celery rib
- 2 Tsp Salt
- Sachet D'epice (2 garlic cloves crushed, 1.5 pepper corn lightly crushed, coriander seeds, 1 bay leaf, 1 tsp dried thyme)
- 1/4 cup Parsley chopped
Procedure
Place the water, olive oil, juice, celery, salt and sachet in the pot and bring to a boil. Simmer for 15 minutes. Add mushroom and simmer for 5 minutes. Remove from heat and let it cool in its own liquid.
Remove the sachet and celery and let the mushrooms marinate overnight in the cooler.
Cheese Wafers
yeld 150 wafers
- 1lb Sharp cheddar cheese grated
- 8 oz Butter softened
- 12 oz Bread flour
- 1/2 tsp Salt
- White Pepper
Procedure
Mix all the ingredients until they blend, knead dough in the surface, divide it in 5 pieces, roll into cylinders and chill in the refrigerator.
Once chilled, cut into slices and put on greased baking sheet.
Bake at 450 F about 10 minutes or until crisp.
A simpler method is just to take bunches of grated Parmesan cheese, make little balls and bake them off until crisp.
The Parm crackers hold well in the cooler for many weeks.
Below is the simpler Parm version.
Mushrooms A La Grecque
A creative dessert: Whole grain tuile cookie, Chantilly filling, Caramel Sauce and Roasted Pistachio for garnishing.
The beauty of a fall day in Boulder's Historic District.
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