Mushroom Cobbler

Biscuit Ingredients

• 3 c flour
• 1 T baking powder
• 2 tbsp sugar
• 2 tsp salt
• 2 c milk
• 1 stick melted unsalted butter
• 2 c grated extra sharp cheddar cheese + 1 c reserved for later

Mushroom Filling Ingredients

• 1 pt cremini mushroom diced medium
• 1 pt whte button mushroom diced medium
• 1 pt shiitake mushroom diced medium
• 1 cup dried wild mush (I mixed morel, shitake, chanterelle and porchini)
• 1 large onion small diced
• 4 shallots diced
• 1/2 T dry thyme
• 4 c heavy cream
• 2 c water
• 4 T unsalted butter

Instructions

Preheat oven to 400 F

Line two baking sheets with parchment or silicone mats

Biscuits

Blend dry ingredients well.

Warm the milk in microwave.

Add butter and milk together to the dry mix and combine just until the batter comes together.

Mix in grated cheese.

Spoon 3-4 diameter blobs onto baking sheets leaving about 1 to 1 1/2 inches between.

Bake for 15-20 minutes until done (brown on the bottom, browned areas on top.)

Set aside.

Mushroom Filling

Spread diced fresh mushrooms on a baking sheet.

Bake for 30 minutes.

Break up dried mushrooms into a small saucepan. Add 2 c water.

Boil for 30 minutes.

When done, remove mushrooms and dice. SAVE the water.

Meanwhile, melt butter in a 2 qt saucepan over medium high heat.

Add shallots and onions.

Sweat onions for 5-10 minutes until transparent.

Add thyme.

Add baked fresh mushrooms and stir.

Add diced boiled dry mushrooms and stir.

Add boiled mushroom water.

Stir constantly for a few minutes.

Add cream and bring to a simmer, then reduce heat, stirring frequently to prevent burning.

Once thickened, remove from heat.

Butter 6-10 ramakins.

Spoon mushroom filling into each to within 1/2 inch of the top.

Cover with broken biscuit pieces.

Sprinkle with reserved shredded cheese.

Place ramakins on a baking sheet and bake for 10-15 minutes until biscuits are browned and filling is bubbly.

Serve immediately.

This is my take on Mushroom Cobbler served at Brick & Fire Bistro by chef Jim Hughes

Oat Sunflower Seed Pumpkin Seed Honey Whole Wheat Bread

Ingredients
2 1/2 c skim milk
2 T instant yeast
1/2 c honey
1 c rolled oats
6 T melted butter
5 1/2 c whole wheat flour, plus more if necessary
1/2 c sunflower seeds
1/2 c pumpkin seeds
1/2 t cinnamon
1 t salt
1 egg
Extra oats, sunflower seeds and poppy seeds, for sprinkling on top

Instructions

1. Warm milk in a glass bowl in microwave 30 sec at a time until milk is warm (about 115 degrees F). Stir in yeast and honey. Let the mixture sit for 10 minutes until yeast begins to foam. Next, stir in melted butter (or oil). Let sit 5 more minutes.

2. Add in whole wheat flour, oats, pumpkin seeds, dunglour seeds, salt and cinnamon to a mixer with a dough hook. Mix with a dough hook until a blended. Add the milk mixture and start kneading with the dough hook until dough is uniform and forms a ball on the hook and pulls everything up from the bowl. Roll out onto a floured surface and knead by hand a few strokes. Form dough into a ball and place in a large, oil-or butter greased bowl, turning the dough over to coat with oil. Cover with plastic wrap and a towel and allow the dough to rise for a little over an hour, or until doubled in size.

3.Lightly butter or grease two 8x4 inch loaf pans. After dough has risen, knead it just a few more times (about 1 min) then split evenly in half and shape each half into a loaf and place in prepared pans, tucking the ends in. Cover the loaf with plastic wrap and a towel and allow it to rise again for another hour, or until the loaf has risen to the brim of the pan.

4. Once dough has risen again, preheat oven to 375 degrees F. Remove yowel and plastic. Cut a single 1/2-3/8" deep cut with a sharp knife down the top center of the loaf. Beat egg (optionally with a bit of milk or cream) in small bowl and brush over the top of the dough. (Please note that you won't need to use all of the egg wash, but only a small amount.) Sprinkle a few sunflower seeds then poppy seeds on top of the dough. 

5. Bake for 35-40 minutes or until loaf is golden brown on top and the loaf sounds hollow when tapped on the bottom of the pan. If the top starts browning too much, cover with a foil tent. 

6. Once the bread is baked -- sounds hollow when thumped on the bottom. Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on wire rack to finish cooling for at least 2 hours. Bread should be wrapped tightly and store at room temperature.

Based on recipe found at  Ambitious Kitchen.

Toasted Cheese Crostini Topped with Sauteed Apples & Onions in a Balsamic Reduction

Apple & Onion Topping Ingredients
1/2 of a Granny Smith apple, cored, peeled and sliced into 1/8" slices
1/4 of a medium yellow onion, sliced lengthwise into 1/8" slices
1 t olive oil
2 T balsamic vinegar
1 t white sugar

Crostini Ingredients
6 slices of baguette sliced on a long bias making 4-5" slices 3/8" thick
6 thin slices of extra sharp cheddar

1. heat a small non-stick skillet over low heat
2. Add Olive oil when heated, spread evenly
3. Add onions first, then cover with apple slices
4. saute  until onions begin to soften, then add balsamic vinegar
5. allow to simmer for several minutes, softening the apples
6. Stir in sugar and continue to simmer on low for another 5 minutes. Balsamic should be reducing and getting slightly thicker. Stir occasionally and make sure heat remains low.
7. Place a cheese slice on each slice of baguette and toast in a toaster oven or in an oven broiler until the cheese is melted and the edges of the baguette slice begin to brown. Then remove from oven.
8. To server, place baguette slices on a plate and spoon apple/onion/balsamic mixture onto each slice, making sure to keep portions even.

Serve immediately.

This goes well as an accompaniment or appetizer for Cheese Soup and served with cold Springgate Hard Cider. 

Black Bean and Cheddar Cornbread (Gluten Free)

4 c corn flour

3 T + 1 t baking powder

1 t salt

3 c milk

2 T molasses

3 T olive oil

1 T cilantro

2 t cumin

2 large eggs

1 1/2 c + 1 c grated cheddar cheese

1 c cooked black beans

Preheat oven to 375 degrees.

Grease one low rimmed jelly roll pan with shortening.

1. Sift together dry ingredients in mixing bowl

2. In a separate bowl, whisk milk, eggs, molasses and oil.

3. Add wet ingredients to the dry ingredients all at once.

4. Beat thoroughly.

5. Hand fold in 1 c grated cheese and beans.

6. Pour batter onto pan, spreading evenly.

7. Sprinkle remaining 1 1/2 c grated cheese over the top of the batter evenly.

8. Bake 15-20 minutes until surface begins to get golden.

Serve with Salsa, Sour Cream and Re-fried Black Beans.

Alternate serving ideas - see this link.