Steakhouse style mushrooms

Steakhouse style mushrooms

Serves 4-5

In a large stock pot, stir to combine:

4 cups beef broth

2 cups chicken broth

1.5 sticks butter

1 Tbsp. BTB beef boullion

1 tsp. BTB chicken boullion

2 tsp. Worcestershire sauce

1 tsp. Marmite

1 tsp. tomato paste

1 tsp. freshly ground black pepper

Add:

4 pounds white button mushrooms, thoroughly washed

Bring to a boil, then reduce to a simmer. Simmer covered for 6 hours. Add water as needed if too much liquid evaporates.

Remove the lid and continue cooking, uncovered, for a further 3 hours.

Add salt to taste at the end of the cooking process. 

Thai pork salad

From the New York Times.

If you're feeling feisty, chop up the cucumbers a few days in advance and make quick pickles with rice wine vinegar, salt, and sugar.

Thai pork salad

serves 6

Create the marinade and dressing

Combine in a food processor:
5 tbsp. soy sauce
2 tbsp. peanut oil
6 tbsp. garlic olive oil
2 tbsp. fish sauce
3 tbsp. brown sugar
1 tbsp. sambal olek
juice of 4 limes (~6 tbsp.)
1 tsp. kosher salt

Add and puree until smooth:
3" fresh ginger, peeled and rough chopped
2 jalapeno peppers, seeded and rough chopped
2/3 cup cilantro, packed flat

Place 2 pork tenderloins in a gallon zip-lock bag. Add 1/3 cup of mixture as a marinade. Marinate in the refrigerator overnight (or at room temperature for 2 hours).

Save remaining marinade mixture for dressing the salad.


Cook & assemble salad
Broil pork for 20 minutes, turning the meat after 10 minutes.

Boil rice noodles for 5-7 minutes, until al dente.

Combine and let rest for 10 minutes:
1 head of Napa cabbage, shredded
half the remaining dressing

Add to salad and toss:
5 green onions, sliced
1 red bell pepper, sliced into strips
3 Persian cucumbers, sliced
1.5 cups cilantro leaves
1.5 cups mint leaves
1 cup basil leaves
all the remaining dressing
kosher salt, to taste

To plate, add rice noodles first. Top with dressed salad, then sliced pork.

Shopping list

2 pork tenderloins (1 package)

1 head Napa cabbage (or 8 cups pre-shredded)

green onions

red bell pepper

3 Persian cucumbers

2 jalapenos (or seranos, or Thai bird chilis)

4 limes

3" fresh ginger

2 bunches cilantro

1 bunch mint

1 bunch basil

Check the pantry

soy sauce
sambal olek
peanut oil
garlic olive oil
fish sauce
brown sugar

Soy ginger dressing

Recipe slightly modified from My Recipes, to swap out the fresh ginger and add sesame oil.

Soy ginger dressing
makes 1/2 cup

Combine:
1/3 cup soy sauce
3 tbsp. lime juice
2 tbsp. rice vinegar
2 tbsp. peanut oil
1/2 tsp. sesame oil
1/4 tsp. powdered ginger

Caesar salad dressing

Avoiding garlic has made buying commercial salad dressings impossible. Fortunately, it's easy to make your own.

I've adapted the Caesar salad recipe from Once Upon A Chef to be low FODMAP. I swapped in garlic olive oil for whole garlic, and swapped soy sauce for Worcestershire. To compensate for the lost tang from the Worcestershire, I added one additional teaspoon of Dijon mustard.

Parmesan cheese varies greatly in salt content. Be sure to add the cheese first before adjusting the salt level to your taste.

Caesar salad dressing
1.5 cups

In a medium bowl, whisk together: 

2 Tbsp. lemon juice (juice of one lemon)

2 tsp. garlic olive oil

2 tsp. smooth Dijon mustard 

1 tsp. anchovy paste

1 tsp. soy sauce

1/4 tsp. black pepper

Add and whisk until homogeneous:

1 cup mayonnaise

Fold in:

1/2 cup finely grated Parmesan

Adjust salt to taste (up to 1/2 tsp).