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I write in books. I write in books in ink. I write in books in black ink that sometimes smears across the smooth pages because despite my attentions I am still a left handed writer.I am forever underlining passages and leaving myself small comments in the margins.
A book is a personal item, to be devoured, and the notes that lie within are my mark. They remind me of where my mind was when I was reading it, or where I wanted my mind to go. Much like this site.
Since this is my habit, it should come as no surprise that I have little scribblings scattered throughout my cookbook collection too. Usually phrases no more descript than “Made, 1/25/06. Perfect.” But just enough info for me to recall the dish, the meal, and the company it was made for. Always a wonderful thing. Like a small notation on my life.
I can open any number of recipe collections and be transported as easily as I am by my favorite authors of fiction. With the words upon the pages come memories of good friends and good food. All of them blessings.
Now, tomorrow is my birthday, and we are going to a simple and beautiful restaurant that evokes so many memories for me. Memories of lovely times spent with new friends, old friends, family and loved ones. It is a place I retreat to for a quiet evening of fine dining in a graceful setting. It is old and new all at once, and it is perfection. I dream of their food, and the calm it brings me.
And yet, I do not have a copy of the cookbook they created, and therefore there is not a word in my hand etched out within. Perhaps I will fix that. And then I can recall what I am certain will be a fabulous meal.
This is just a recipe I have never written down, so in the spirit of keeping this site as my personal storehouse, I will post it now.
Try it my peaches, and taste the joy.
1 pound button mushrooms
1/2 pound cremini mushrooms
2 tablespoons butter
1 shallot, minced
2 teaspoons herbs de Provence
1 teaspoon fresh thyme
1/4 cup heavy cream
Salt and black pepper
Bay leaf for garnish
Mince the mushrooms until very fine.
Melt the butter in a large saute pan. Cook the shallot until translucent, then add the mushrooms and herbs. Saute until cooked through.
Remove 3/4 of the mixture and add to a food processor with the cream. Process until smooth. Remove and taste. Add salt and pepper. Add back the remaining mushrooms. To fancy it up, put into a large ramekin, top with a bit more herbs de Provence and a bay leaf Chill and serve with crackers.
© 2008 Fresh Approach Cooking
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