A Melange Of Mushrooms

Mushrooms are one of those fall foods that can be good on their own or with other ingredients They're easy to work with , a plus for novice home chefs.as well as being a great sub for meats.

Many home chefs grew up with the the white button kind. These are the most versatile, showing up in everything from salads to sides. They can easily be stuffed with a mix of their stems and bread crumbs.For those who aren't fond of the button's flavor , try the oyster. It's flavor is very mild , almost flavoring the abalone fish. Shiitake caps are popular right now, Their flavor is woodsy  and they're a good source of copper.Many home chefs have embraced portobellos and have used them as sub in for steaks and burgers. They are one of the most popular  and probably the most versatile. They can be turned into everything from kabobs to meatloaf. For plate appeal try enoki mushrooms These are graceful white stems with tiny pearl button like heads. Like the oyster kind, they have a very mild flavor. They're crunchy to eat and commonly found in such Japanese dishes as sukiyaki and nabemono,or Japanese hot pot.The gem of all is the control. They are sometimes called egg  mushrooms because of their deep golden color.

All these mushrooms can actually work together. Melissa Clark has come up with a tasty recipe as seen in her A Good Appetite column in the New York Times Food section. She combines winter squash with a variety of  different ones. This create not only a blend of flavors but a blend of textures too. She uses the common button with the posh and plush chanterelle, oysters with shiitakes. This creates an interesting mix  made more interesting with curry leaves and mustard seeds, Winter squash , namely the butternut balances it out, creating a nice mild foil for all the heat that comes from the addition of  four chilies and cayenne pepper. According to Ms. Clark home chefs can adjust the heat, making it as spicy or mild as they want it. Serve it with fragrant basmati rice or oven warmed naan bread.

Mushrooms are a wonderful addition to any fall menu. Serve just one kind or blend in stew or curry.  They are versatile and easy to work with in any recipe.

Cooking With Fire And Ice

Many home chefs are afraid of of those five letter words - spice and herbs.They're afraid that it may ruin a dish or that their families may not like the fiery , cooling or even strange taste.Those are silly fears. a dash of cumin or dried ancho peppers - or even a few mint leaves can transform a simple dinner into a special one.

Spices are both a professional chef's and home chef's best friend. For those still leery about adding zing to their  recipes, start with the most basic - black pepper. Add freshly ground peppercorns to simple dishes like pan fried steak or even scrambled eggs can lift them out of the ordinary.From there they can graduate from the black kind to the other varieties such as the green, white, and pink,The next step is trying the fiery but delicious Szechuan recipes that prominently feature the spice. Chili lovers can appreciate the value of a hearty and hot three alarm chili.Some cooks balk at making it at home, however their families will love a blood warming bowl if the heat is gradually turned up.It just a simple recipe readjustment of going from one teaspoon to two.Also other spices such as paprika and cumin can also be added to give layers and subtlety to the dish too. These fire bombs can be used in other recipes as well. Think about fried chicken with the added kick of cayenne. If home chefs are leery about putting the usual three teaspoons in the batter, cut it back to only one or one and a half teaspoons..Sub in curry  for a slightly less hotter chicken.

Home chefs can also cool down a recipe by using mint - peppermint and spearmint leaves. They have been used for centuries ,in  Middle Eastern and Mediterranean cuisines to offset spicy flavors. Greeks have added the leaves to yogurt  as a cooling side to heavily spiced lamb and vegetable dishes. It's a simple mix of adding two teaspoons of dried leaves to  Greek yogurt. Tabbouleh gets a refreshing lift from it as well. This blend  of bulgar or cracked wheat ,cucumbers, tomatoes and onions are mixed with freshly minced  parsley and mint leaves for a nice cooling side with grilled kabobs and veggies.The herb can also be ground into pesto.The leaves have the same consistency as basil so it's very easy to grind into a paste.As with the original , Parmesan cheese and pine nuts are added along with lemon  to give it some tartness. It can be served with any kind of pasta but would be best with penne or rotelli. Try it drizzled over a cold pasta salad when barbecue season rolls around.Another warm weather dish  that's cooling is sliced cucumbers in a mint sour cream sauce. Spearmint , usually reserved for tea, can sub in if you don;t have peppermint leaves. Try it with lamb or poultry.

There's nothing wrong with adding a little fire - or a little ice to liven up a dish. Experiment with different spices and herbs.They'll add zing to a once boring dinner.