Old Wives Tales – Hungarian Mushroom Soup Recipe

Old Wives Tales – Hungarian Mushroom Soup Recipe

Old Wives Tales was a Portland institution for several decades. And one of their best recipes by far was the Hungarian Mushroom Soup.

3/4 lb. mushrooms, sliced
4 tablespoons butter
1 large onion, chopped
3 tablespoons white flour
1 tablespoon dill weed
1 cup milk
1 tablespoon paprika
2 cups of water or vegetable stock
2 tablespoons tamari
1/2 cup sour cream

Sauté mushrooms and onions in 2 tablespoons butter. Add water or stock. Add dill wee, paprika and tamari, cover and simmer for 15 minutes.

In a separate pan heat milk. In another pan heat remaining 2 tablespoons of butter, add flour and cook over a medium heat for a minute to brown flour slightly.

Whisk in warm milk. Add to milk mixture to mushroom mixture, then whisk in sour cream.

Frittata Recipe

Frittata Recipe

8 large eggs (I used 1/2 egg whites)
1/4 cup milk (I used 2%)
4 ounces prosciutto di Parma
1 tablespoon butter
1 tablespoon olive oil
2 ounces Parmesan, grated
6 ounces feta cheese, crumbled (I used reduced fat)

For the Onions
Remove the shoot and base of the onions. Peel off the onion skin and cut the onions from top to bottom. Cut the onion into 1/4-inch slices. Add the olive oil to a large sauté pan over medium heat, then add the onions and season with the salt.

Cook until the onions begin to wilt, about 30 minutes, stirring every 15 minutes to prevent sticking. Reduce the heat to low and continue to stir every few minutes as the onions reduce in size.

Continue cooking until the onions are dark brown. Turn off the heat and scrape up any bits that are stuck to the bottom of the pan. Allow the onions to cool.

For the Frittata
Preheat the oven to 350 degrees F.

In a small bowl, add the eggs and milk and mix to combine.

Chop the prosciutto into 1/2-inch pieces.

Add the butter to an oven-safe pan over medium heat. Once the butter has melted, add the olive oil and reduce the heat to medium-low.

Pour the egg mixture into the pan. When the eggs start to set, add the Parmesan and prosciutto. Stir gently and sprinkle with the feta cheese.

Bake in the preheated oven until the frittata is set and the feta cheese is melted, about 15 minutes.

Remove from the oven and using a rubber spatula, loosen the frittata from the sides of the pan. Slide it onto a cutting board and cut into wedges. Top with onions before serving.

Replace the onions with sour cream and salsa.
Replace the prosciutto with bacon or another salty ham

Brandy Wafers Recipe

Brandy Wafers Recipe

2 ounces golden syrup (Light corn syrup is the nearest US equivalent)
2 ounces butter
2 ounces flour
2 ounces caster sugar (Fine granulated sugar)
Half teaspoon brandy
Half teaspoon ground ginger

Preheat the oven to 450F and grease a baking sheet. Melt the butter, syrup and sugar over a gentle heat and then stir in the flour, ginger and brandy. Keep stirring for about five minutes. Drop small teaspoonsfuls onto the baking sheet, keeping them well apart. Bake for five minutes or until they are a pale golden brown. Using the greased handle of a large wooden spoon, roll the wafers round the handle while they are still hot – take care not to burn yourself! Allow to cool before eating.

Maple French Toast and Bacon Cupcakes

Maple French Toast and Bacon Cupcakes

Prep Time: 40 min
Cook Time: 40 min
Serves: 12 cupcakes


For the Cupcakes:
1 cup all-purpose flour
1 cup cake flour
1 3.9-ounce box instant vanilla pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)

For the Frosting:
1 8-ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners’ sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped (optional)

Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.

In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.

Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.

Meanwhile, prepare the frosting: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners’ sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

Vegan Pizza Dough Recipe

Vegan Pizza Dough Recipe

Pizza Dough: the condensed novel
From Vegan with a Vengeance

*Note: While this is technically vegan, this is pretty standard pizza dough recipe. The dough will be more bread like in it’s consistency.

1 cup warm water
1 1/2 tablespoons sugar
1 (1/4 oz) packet of active dry yeast
2 tablespoons olive oil
3 cups flour
1 teaspoon salt
cornmeal for dusting

In a small bowl, proof the yeast for 10 minutes by stirring in into the cup of warm water. If your yeast doesn’t foam up within 10 minutes, it’s dead and you should start over. (Only if using home made yeast. Store bought yeast should be fine.)

In a large mixing bowl, combine dry ingredients and whisk together. Add yeast water and oil, and mix up until a dough forms. It will form quickly, and if you have leftover flour at the bottom of the bowl, just set it aside. Knead for 10 minutes until dough is elastic and somewhat firm. If it’s too sticky, you can add in small amounts of flour. When finished kneading, form into a tight ball.
In another large, oiled bowl, place the ball and turn to coat the entire thing with a thin film of oil, then cover bowl with a damp cloth. Let rise for 1 hour, then punch down and knead for another minute, dusting with flour if necessary, until dough begins to feel less like a sponge and more like dough. Form into a ball again, place back in the bowl, and let it rest for AT LEAST 10 minutes, but really more like an hour or two. You can also freeze it and use it another time!

When it’s time to make pizza, cut the dough into equal sections and roll/stretch out into shape.

Preheat your oven to 500ºf, slide your pie onto a baking pan, and let it go until it’s done- 8-10 minutes.