Okanagancook

Those scallops look so plump and juicy and the pasta is a great choice to go with. Hummm, I just bought some scallops!

Here you go 😃 https://www.amazon.com/Will-Waffle-Irresistible-Unexpected-Recipes/dp/0761176462/ref=sr_1_1?keywords=Will+it+waffle&qid=1561334884&s=books&sr=1-1

Lamb chops, polenta, stuffed mushroom and peas two way with split cream sauce 🙁. I had the sauce and peas in a double boiler which worked great except I kept them in too long waiting for the mushrooms to be finished cooking. I gave the chops a good trim first. this is lamb from up valley. Free range beautifully tender lamb. We buy two whole lamb a year. Delicious. I put a bit of chopped garlic, thyme and rosemary mixture on top to marinate during the day before cooking.

They were delicious. The ones in the fridge have not leached any moisture. They look just like I put them in there yesterday.

The take home story to all this is....don’t buy too many mushrooms beyond what you intend to use within a few days.🙃

I make a apple crumble that has mint with the apples....from Foods of the World. Food of Spain Cinnamon in there also.

For $3.75 relief is yours https://www.amazon.ca/Denzar-Efficient-Plastic-Envelope-Wrapping/dp/B07L5D7HYT/ref=sr_1_73?keywords=Plastic+bag+opener&qid=1561238969&s=kitchen&sr=1-73

Google results to question of why plastic wrap...we’re so smart! ”Plastic wrap serves as an extra layer of protection for cucumbers that have particularly thin skin, like English cucumbers. ... The tight plastic wrapping also helps cucumbers last longer in the fridge at home. It acts as both an insulator to protect against cold injury and prevents and slows dehydration and spoilage.”

I think it might have to do with the tender peel being easily damaged which would reduce shelf life considerably.....Persian cucumbers are also sold package in plastic for the same reason.

That’s interesting. Goes against the idea that moisture is a mushroom’s worse enemy in terms of storage life. I always use paper bags on the fridge shelf rather than the veggie bin.

The uncooked stuffed mushrooms are in the fridge and I should think they would keep a day...any longer and the salt in the stuffing might start drawing moisture out of the raw mushroom. I debated about cooking them all tonight then reheating tomorrow but the cheese gets a nice crust on it when it is right out of the oven.

If the mushrooms were really old then I would probably slice and fry then freeze on a cookie sheet then transfer to a bag. It's nice to be able to grab a handful of mushrooms out of the freezer. One can't freeze these stuffed mushrooms because the béchamel sauce would break.

I do what @lindag does, cursing all the way.....maybe they have GMO'd the plant to grow a plastic sheath.🤣

Dinner the other night while DH was off golfing. A 3 oz steak (the other half was eaten the night before); mini-potatoes fried in duck fat; mushrooms and snow peas with a little green onion.

Bumping this thread up because today I'm making some of my favourite stuffed mushrooms. The recipe is from Foods of the World Series: The Cooking of Provincial France, page 87 in the recipe booklet. I just love this series and have used the recipes for a long time. One tends to forget about them but when I am looking for a favourite recipe it can be found amongst the books in this series. There are three stuffing variations to the recipe and I think I have made all three but the easiest is #3 1. Crab meat 2. Spinach 3. Mushroom I had to play it by hear a bit because my mushrooms where brown and they were very, very large. I had a few button mushrooms left in the fridge that needed using up so I chopped them up along with the scrapings from the inside of the brown mushrooms to be stuffed. This is squeezed in a towel to extract as much moisture as possible. Fry some shallot (I only used the two small shallots in the picture) and green onion tops in butter for a few minutes. Add the chopped mushrooms and fry for ten minutes until lightly browned and taste for seasoning. Meanwhile make a béchamel sauce, chop a bit of parsley, grate some Swiss cheese. When the mushroom mixture is ready, mix in the béchamel and parsley. Stuff this into the mushrooms and top with a dusting of bread crumbs, cheese and finally dot with little chunks of butter. I made four but they are very rich so we'll be having one each tonight and the other two tomorrow. Too much of a good thing diminishes the enjoyment.....Thomas Keller's philosophy: don't give them too much....they need to be looking around and asking if there is anymore...to which one replies "no that's it". They are in the fridge ready to be baked at 350 for 10 to 15 minutes. Because the brown mushrooms are so large, I think they may even take 20 minutes. We'll see. Hopefully I can remember to take a picture of the finished mushrooms on my dinner plate.