Finally some sun! Yesterday Lacey (our black lab) and I spent most of the day outside, which was extremely refreshing after cold nights scavenging for blankets in my room. I guess it was too early to put my winter quilt away. Dad was still away for business (he seems to be conveniently unavailable for vegetarian dining…), but Mom and I were ready to finally experiment with Asafetida powder, which has come up in a handful of Indian dishes which we want to try, including a mushroom dish. About a week ago, we began to scour our local health-food market and Hannaford, but could not find Asafetida powder anywhere. I asked our friend Carol if she knew of this powder and sure enough, she has a small jar in her kitchen, which she brought over yesterday. Eager to start an Indian dish, we had a small feast for us and Carol last night (don’t worry, Dad–we can make it again!)
Started with appetizers of cheese, crackers, and olives. I mean really, who doesn’t love cheese and crackers? We then had a mushroom soup (recipes below), which was followed by Potatoes with Asafetida and Asian Pear and Arugula Salad with Goat Cheese. Everything was great–and only took about 40 minutes to make! We can’t wait to discover more wonderful recipes with Asafetida.
- Cook 2 onions in saucepan with olive oil for 10 minutes.
- Add 2 cloves garlic and a pound of mushrooms, sliced (we used a little less mushrooms, and was still tasty.)
- Add water and bring to a boil, then add 3 cups of green tea and simmer, uncovered, for about 10 minutes.
- With an immersion blender, puree soup–making as much of a mess as you want.
Potatoes with Asafetida (http://www.saveur.com/article_print.jsp?ID=3820)–we did away with the green chiles, but I’m sure they would taste good!
Asian Pear and Arugula Salad with Goat Cheese (http://www.huffingtonpost.com/2011/10/27/asian-pear-and-arugula-sa_n_1058206.html)– we didn’t use honey, substituted pumpkin seeds with roasted pecans, and used feta cheese rather than goat cheese. Lovely salad–great combination of simple ingredients: refreshing, crisp, and wonderful for summer cooking!