Dave Urich's fried catfish, page 93

Henry, our 11 year old, thought this recipe was kind of a crack up. He is so used to the more gourmet, exotic dishes in the book, that a mess of fried catfish just seemed hilarious.

Here's the four ingredients listed for the recipe:

"a mess of catfish, yellow mustard for coating, yellow corn meal for rolling, peanut oil for frying".

That just about sums it up.

I used a dijon mustard because I didn't think Fred was too crazy about the canary yellow variety. I was a little sparing with using it, too, apparently. I used a tablespoon or two to coat 1/2 the fish and thought any more might be overpowering. The other half of the fish I did not coat in mustard at all for Oliver and anyone else who might find the mustard too much.

Turns out the mustard flavor really goes away in the frying process because not one of us could taste mustard in any of the pieces we had. Who knew?

We are really whittling away at the recipes now. According to my records, we have one squirrel, one blackberry and two crawdad recipes left and then a few straggler recipes that I don't quite know what to do with like a mustard recipe and such. Plus, I've got to try those anchovy mushroom pickles in the fridge that I made but haven't taken the opportunity to try.

What my camera was used for last night besides photographing catfish nuggets! Ah,  boys.

Fettuccine with chanterelles and smoked trout, page 1

OK. This is the last of the mushroom recipes. Shew. We did it! I worked a bit like a dog to get in all these mushroom recipes with the stash I nurtured from Portland. We made two mushroom recipes out there, and six recipes with the mushrooms I brought back, pretty much one after the other. It seems like I took one day off in that race-oh, yea. I made tuna patties one night just because they sounded wonderfully simple to make and light on the tummy, too. They were awesome!

OK. Back to this recipe. What can I say? Cream, onions, smoked salmon, wild mushrooms, herbs, lemon juice, pasta . . .it was wonderful. But, you've heard that before haven't you?

We all loved it. Boys ate it up, bla bla bla. Really, I found again that I enjoyed it more reheated at lunch. While these recipes are not terribly hard at all, it's sometimes a bit much to do on a week night. I often find myself frazzled after cooking these dishes, taking photos, trying to get the family to sit down to eat, etc. Lunch is a calmer time and I can enjoy what I've got in front of me.

See ya' Hearty "hen" soup, 192-193

Oliver chasing shore birds on the Oregon Coast.

Fred here. This recipe may call for Hungarian paprika, but I guar-en-tee you won't be "hungry" after you finish a big bowl of this soup.

So that's what this blog has come to after nearly a year: bad puns that are sure to offend our readers in Central Europe.

But like all puns, mine speaks the truth. This soup really is very filling, as could be expected since it has the word "Hearty" right in the title. And it is tasty. I'm sure we'll make it again, next time we find oursevles with an abundance of hen of the woods mushrooms. OK, it might be a while. But I hope not.

In an effort to use all of her precious Portland mushrooms before they turned Ann was cooking like crazy last week. The results were delicious but exhausting. I think we'll be able to ease up a little bit now that the perishables have been consumed. This is the last recipe in Cooking Wild in Missouri, but since we're not doing them in order it is not the last recipe in our blog. We're getting close, though.




Mama mia! Missouri chanterelle and prosciutto pizza, 184

OK. The recipe name says Missouri chanterelle, but we all know these chanterelles came from the farmer's market in Portland, Oregon. Who's counting, though, right?

It's amazing what great meals a person can make at home. Uprise Bakery here in Columbia makes these tasty whole wheat pizza crusts that are just great. It's hard to go wrong once you have those in the fridge. This pizza is topped with carmelized onions, garlic, chanterelles, prosciutto and parmesan cheese. Yep. It tastes as good as it sounds. It's really a rich, interesting, and deeply satisfying combination.

I wasn't sure if two of these small pizzas would do the four of us, and didn't have ingredients in to make either a third like the first two, or a more traditional pizza. Instead, I used some anchovies, green olives and spicy tomato sauce to make a putanesca style pizza. Survey says: good AND salty!

Who needs to be taken out when you can make a meal like this at home? Well, that's a bit of an overstatement. I do like a nice breakfast or dinner out on the weekends, too. Oh, and going out for ice cream . . . and coffee . . . and margaritas . . .

Spaghetti with grilled summer vegetables, chanterelles and hickory nuts, page 180-181

I've been looking forward to making this recipe for some time. I love mushrooms and Bernadette has taught me to love nuts in pasta, so this recipe seems like it's going to be right up my alley. The recipe calls for lots of summer veggies: peppers, onions, tomatoes, zucchini, eggplant, etc. so we bought a nice basket full at the farmer's market Saturday. It's nice to have a purpose at the farmer's market.

I hope this recipe lives up to my expectations tonight. We'll see.

Well, that was good. The veggies are all grilled outside, mushrooms and garlic sauteed, and the pasta mixed with all that plus nuts, parmesan cheese and herbs. I used some of the chanterelles from Portland and supplemented them with oyster and button mushrooms from the store. I want to keep the remaining chanterelles I have for the next two recipes.

So, today my family ate entirely vegetarian: muffins and fruit for breakfast, grilled peanut butter sandwiches for lunch and this pasta for dinner. Henry sometimes panics about making sure can can have meat. The boy loves his protein. He thinks he could never make it as a vegetarian. I reminded him, after his third large helping of this yummy and satisfying pasta, that he's gone all day without meat and hadn't even noticed. It's good to know you can mix things up and enjoy a variety of kinds of foods, I think.

Henry has a classmate who is diabetic and also has celiac disease, (which means he should not eat gluten). With such a restricted diet, wouldn't it be nice if the child liked a wide variety of foods? It would be so much easier to safisfy your cravings and stay healthy on a restricted diet if you had a wide palatte of foods you cared for. I feel so sorry for kids and their families when a child is faced with a dietary restriction, yet only likes a limited variety of food, like pizza and chicken strips. It looks really hard to keep them happy and healthy.

So, eat up kiddos. It's mushroom and veggie pasta tonight and chanterelle and proscuitto pizza tomorrow. Get used to it.

Pickled "hens"-Italian style, page 191

You should have seen my cousin's daughter's face when I told her about the pickles I just made. "Molly" I said. "I just made this jar of pickles. They are actually pickled mushrooms with peppers, onions, and anchovies."

Poor thing. She of course scrunched up her nose at the sound of the pickles, but then my tone was so excited and proud. You could see the turmoil on her face thinking the pickled wild mushrooms with anchovies sounded so bizzare (and likely nasty), but thinking she should compliment me on the dish I just made. I love to torture children!

I used the hen of the woods from Portland for the recipe and cut it down so I was just making 1/8 of the amount called for. I just didn't bring home enough mushrooms to cover the eight cups called for in this dish! One cup of mushrooms was enough to make one jar of pickled hens. These are supposed to rest in the fridge for a week before eating.

I should ask Molly over for dinner that night, don't you think? And speaking of dinner, what in the world is the best way to eat pickled mushrooms with anchovies? On a burger, straight up, on a ham sandwich? This is definitely new territory for me.

Barley and blewit salad, page 190

Ann here:

We used up all the chanterelles from the Waldport, Oregon farmer's market in the two recipes we made out there. But, I still had my woods to food thinking cap on during the finale of out trip. Fred came back from Oregon with the boys and I stayed in Portland a few more days for a conference. What I was hoping was that I could catch a Portland farmer's market on my last day, find someone selling wild mushrooms, and be able to bring them back with me on the plane. And, guess what? The far fetched plan worked like a dream. I took the city train  into the heart of Portland on my last day, found a farmer's market, one person was selling mushrooms, and I was able to buy a couple of pounds of chanterelles and hen of the woods. Wahoo! I spent the rest of the evening buying souvenirs with my bag full of mushrooms, a little worried about how in the world I was going to carry them home with the 84 other pounds of luggage I had to struggle with. Uncomfortably, I guessed. I didn't have any sort of hard-sided container to put the fragile 'shrooms in, so crushing and bruising them was a real possibility. And, my already full checked bag had to fit the gifts I'd bought plus a new tree climbing saddle, which is a bit heavy and bulky.

Anyway, I slipped the mushrooms in the fridge in the hotel, woke at 3:20 a.m. for my flight home, hoisted up the mound of carry on and check bags I had to get home, tucked the mushrooms in a shopping bag and was off!

Fourteen hours later, I was dropped of at home with all my luggage . . . and a bag of nearly bruise free mushrooms. I did it!

Cooking Wild in Missouri, here I come!

The first of the recipes I tried with our contraband mushrooms (OK, I'm jazzing up reality here a bit with likening the purchase of farmer's market mushrooms with contraband. My life is really so very legal. Please forgive me.) was barley and blewit salad. No blewit mushrooms so we substituted hen of the woods. We had my cousin and family over for dinner and boy did that feel great. It's no nice to get back together with friends and family! The recipe calls for tamari. Had to call my momma on that one and ask her if she knew what in the world that was. I didn't even know what part of the store to look in. Apparently tamari is similar to but more intense than soy sauce. Who knew? Apparently my cousins did, actually, because when they came over Ben knew exactly how much it cost at other stores in town.

Anyhow, the mushrooms are sauted, then mixed with baked barley, and a sauce of garlic, mustard, tamari, vinegar and olive oil, kind of like a pasta salad. Then, you mix in greens, herbs and sunflower seeds. We served the dish with corn and grilled chicken. I really enjoyed it. It's a robust, salt of the earth sort of grain and green salad. I'd make it again.

Next up, 'shrooms with pasta. I've got to make these recipes in rapid fire succession before they turn!