...gonna kick the darkness 'till it bleeds daylight... musings of a hungarian in texas

©2003 by Annamaria Kovacs. All contents of this blog are the property of the author. Use with written permission only.

Saturday, July 21, 2007

Lunch With Harry

So I looked up from this book around Page 179 slightly dazed, realizing that I have not eaten since that bowl of cereal with The Lemur and his Cupcake several hours before...and moved the theater of operations (i.e. the book and myself) to the kitchen to concoct a quick lunch that goes well with both the humidity and the undoubtedly DARK tone of this volume. This is what I came up with:

Spring Pea Soup
Saute 1 tiny onion in about 1 tablespoon of butter. Add the stalks of 2 large portabello mushrooms you find in your fridge (or 2 chopped up small button mushrooms). Stir and saute for 1 minute. Add 1 cup of frozen spring peas. Salt, pepper. Pour in 1 can of low-sodium natural chicken broth. Add 1 more cup of water. Heat until boiling point, then cook in the little dumplings.
Dumplings: 1 whole egg beaten, mixed with 4-5 tablespoons of flour and as much water as needed to make a stiff dumpling dough. Add more flour or water as needed. When soup is boiling, reduce heat to medium-low and with a spoon make little dumplings into the boiling soup. Cover and cook until dumplings are all on top of soup, about 102 minutes.
Serve with sour cream on top.

Mushroom Sandwich As I like It
Heat oven to 400 degrees. Rinse cap of 1 portobello mushroom. Sprinkle with 4 finely chopped garlic cloves and 1 fistful of chopped fresh parsley. Top with 2 tablespoonfuls of butter. Stick into oven for 25 minutes.
Cut 1/2 of a small ciabatta, or demi-batard into two halves. When mushroom is done, place it on a plate and wipe the juices up with the two bread halves. Smear some fine mustard on the bottom half, add some salad leaves, and place the portabello on it. Top with top half of bread. Eat.

Excuse me now--I am back to reading.



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