Wild Mushroom Risotto...and Pinterest

Since I've been hooked on Pinterest, I've been neglecting my own posts, and photos to upload to blog about and making excuses to feature other bloggers' foods...and why not? I have been so impressed with all the various wonderful things I find on Pinterest among them my foodie friends' pins, and as soon as I visit someone's food blog these days, I immediately want to pin their amazing creations....is that good, or bad...or just a little crazy?!

linking to: 
Full Plate Thursday, @ Miz Helen's Country Cottage
Thursday Favorite Things @ Katherines Korner

We all have are different style of foods...different presentations...different photo technique; some bloggers just want to make photos small, and concentrate on the actual recipe, some bloggers want sheer elegance and make sure to set up fancy props, flowers, concentrate on the dish that is being served in...some blogger get a real in your face close up (guilty)...and why is that? I even ask myself. Well, the answer is clearly, that we want you to see how perfect it turned out, how it tastes, just by you reading the recipe and imagining, picturing, lingering on the aroma and the amazing flavors.



Then there are others, that totally turn me off, not so much as to aggravate me, like in the past, but how can someone use the same plate, post-after-post, always the same dull unattractive plate to feature there dish...you know who you are, so stand up and be "counted"...plopping a piece of something boring, not caring to even dress it up a bit...for heavens sakes; and you even leave a warning not to copy without permission....yikes! Now, that irritates me...who in the world would want to steal your photo, and recipe!

As for me...I've been very guilty, lately...I'm the "photo, and recipe food blogger thief" but only the sheer purpose of pinning your fabulous photos on Pinterest; I assure you, I put the URL link in to link back to your blog...even though I'm the culprit who uploaded it to Pinterest...then, later I inform you of my crime and let you know that the whole world will be seeing it...is that good, or bad?! You tell me!

I was just browsing through my daughter's computer...since I am staying here because they are in Lago di Como Italy at this very moment...staying with family;  I've been trying to figure out the Skype phone to call them. I got it working earlier, but now, I seem to have lost the sound. ...moving on!

Lora took this photo, from a few years ago, in Lake Como...

In case you're wondering, Lago di Como, or in English Lake Como, has to be one of the most beautiful places on EARTH...I kid you not. Just click on the link under the photo, and it will lead you to my "travel the World and ...(the seven seas) board, on Pinterest!

Pinterest-flickr photo stream, by; Paolo Margari

Wild Mushroom Risotto
Bon Appetit magazine; Sept. 1999

• 5 cups canned low-salt chicken broth
• 1/2 ounce dried porcini mushrooms,* rinsed

• 2 tablespoons (1/4 stick) butter
• 1 tablespoon extra-virgin olive oil
• 2 1/2 cups finely chopped onions
• 12 ounces crimini mushrooms, finely chopped
• 2 large garlic cloves, minced
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh marjoram
• 1 1/2 cups arborio rice or medium-grain white rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• Additional grated Parmesan cheese

Preparation

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.

Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately.

*Porcini are available at Italian markets and many supermarkets

I searched high-and-low to get another copy of this "treasure" of an issue from Bon Appetit, that I have saved since 1999, and have mentioned in a previous post of mine that while I was relaxing by the pool, or beach (can't remember which one)

I was devouring, page...after page of all the glorious, fabulous recipes of the 100yr celebration of the American Food!

You cannot find this anywhere, unless you saved this issue, which I have done so, just like a few others of my favorites. This is no "thrift find"...as a matter of fact, I googled to try to find to order it for my GIVEAWAY GIFT to the winner, for putting up with me for my 2 year Blog Anniversary! Not much story about how I started to do my food blog, accept my daughter Lora talked me into it when she started her food blog a month or two before I did!

You will not find "fancy schmancy" photo shop photos on my blog...no set-up props, except the ones I find in my place, or at my daughter's ...using her beautiful butcher block table, or her gorgeous back yard and patio with the most natural, and amazing bougenvillas that grows abundantly right here in S. Florida!

All I can say, if it wasn't for my wonderful food blogger friends...most of them VIA-Foodbuzz, I will not say that you are my READERS as most some bloggers refer to you...you are my FRIENDS, from all over the globe and locally from the United States. I appreciate all your kindness and caring you have shown towards me...and the LOVE is so, so genuine from all you sweet comments, and e-mails, that honestly, sometimes I really just "weep" in silence, and end up with a huge smile on my face...that is LOVE!...and I love all of you, dear friends.

Thank you for all your LOVE, and support for these past 2 years...and as the song says by: Tina Turner..."Let's Stay Together!"...Amen to that!

note: I am offering this special Bon Appetit edition to the giveaway gift winner... so bear with me....I have just ordered it, but where else?

Back Issues.com

No deadline on this yet...since I just ordered the magazine! Not asking anything of you. except (you have to be a follower on my BLOG)....that's all!

Ever wondered how your blog rates on the outside of your little, or vast circle?...Well, I just found out when I googled my own blog name, and a long list of links appeared that was picked up by different sites...me, not even knowing about this.
Just think, I even have a price on my website(blog) now, if you check on the widget on the bottom right corner. Statscrop.com...here's what they had to say about my blog...wouldn't you know, I had no CLUE!...so check out and see what they have to say about your blog...and how much $ it's worth...very interesting!

 from: Statscrop.com

Foodandthriftfinds.blogspot.com it is ranked #5,583,813 in the world, a low rank means that this website gets lots of visitors. This site is worth $1,978 USD and advertising revenue is $0 USD per day. This site has a good Pagernk(3/10), it has 38 visitors and 61 pageviews per day. Currently, this site needs more than 88.43 MB bandwidth per day, this month will needs more than 2.59 GB bandwidth. Its seo score is 55.8%. IP address is 173.194.35.170, and its server is hosted at Mountain View, United States. Last updated on Mon, 11 Jun 2012 22:45:37 GMT.

I

Mushrooms in Adobo Sauce-Cookbook Sundays

Today is Sunday, April 3rd. and I've been counting the days when I could proudly feature my Cookbook Sundays,
now, being hosted by Melynda @Mom's Sunday Cafe.
I am happy to stay in this group, especially knowing that Melynda is an expert hostess and will do so well. We had such a busy week with celebrating birthdays for a week now, and I cannot look at another piece of cake for a while...well, maybe for a (few days.)
I've been craving for more vegetarian foods, since last weeks feast at the Darbster's Vegan Bistro, so I decided to do my own little version of vegetarian feast, but will only post one recipe, which is for this amazing Spanish Mushrooms in Adobo Sauce, which requires very little time, and effort.
This book has all your tapas-which are appetizers, in English. I can just have tapas, when I go to a restaurant, and a nice chilled glass of white wine, and I'm happy.

This can be served as a side dish, or eaten just like this with a nice crust piece of bread. If you like mushrooms, then this is the ultimate way  to prepare this. All I can say is, you will want second serving, or you will gobble this whole serving up just by yourself!

Rather than marinating, these mushroom are in adobo, which means, that they, are cooked, in sauce instead of marinating.


Chapinones en Adobo (Mushrooms in adobo sauce)
by Penelope Casas
recipe adapted

2 Tbsp vegetable oil
1 Tbsp extra virgin olive oil
1/2 of sweet, or regular yellow onion, chopped
3 cloves garlic sliced
2 Tbsp tomato sauce
1/2 cup white wine
2 cloves
1.2 teaspoon saffron
salt and pepper to taste
1 pint (2 cups) fresh button mushrooms, stems removed,
cut in half

Heat the oil in a medium heavy skillet. Saute onions, and garlic till onion is wilted and golden.Stir in the wine, and the spices, the salt and pepper,  and cook down the wine till slightly reduced. Add the tomato sauce, and the 1 Tbsp of extra virgin olive oil. Simmer for about 20 minutes, uncovered. Add the mushrooms, and stir to incorporate with the sauce, and cook for an additional 10 more minutes, and serve. 4 side servings, or 2 large servings.

I'm linking this post to Kristen @Frugal Antics of a Harried Homemaker
 Chaya @My Sweet and Savory and Swathi-Hearth and Soul Hop #42

You can always have another side dish to go with the mushrooms in adobo. This really great potato salad, I made a batch to have a nice side dish, either pairing it with grilled meat, or just by itself. I packed up all these goodies to take them over to my daughter's to share with her in-laws for lunch. Very light homemade vinaigrette dressing, with a little kick from the stone ground mustard, with mustard seeds. Yumm!

You can tell spring is here...although spring has been here in South Florida since January, and by May we will be going full swing into summer, until about October, November is when we have our fall...without leaves turning their gorgeous hues of color...couldn't quite picture our palm trees turning shades of yellows, reds, and orange color. Enjoy a refreshing new small potato,( red, or white ) salad with chopped sweet onions, sliced celery, chopped dill pickles, and can't forget the sliced hard boiled eggs, and a mild vinaigrette made with extra virgin olive oil, white balsamic vinegar and about a teaspoon of stone ground mustard. Just add freshly ground pepper, and some sea salt, and dry herbs if you like. Enjoy!

Now, on to some Awards received from Hungary!

I am so fortunate to have such amazing Food Blogger friends from all over the world. The Award that was received from my Hungarian Food Blogger friends is  such a sweet Award...not only one, but it comes in three parts. I don't know where this originated from but I thought it was a superb type of award that I was honored with, from 4 talented bloggers. So here is the award, and another special one which represents a "Good Word"...translated literally but actually means a "kind word" that I'm supposed to pass on. I have many kind words for all these food bloggers and do not hesitate to let them know!

This is quite an Award with #10, with a Diploma, and an appreciation! Wow! "Where do I begin?"

Thank You: Köszönöm szépen, Lányok!

Foodafok
Tücsökbogár Konyhája
Zamat és Illat-Trinity-Lilian
Krisztina Konyhája-Krisztina

Also a special appreciation for the KIND WORD...actually EGY JÓ SZÓ-...literally translated as
ONE GOOD WORD, which I have mentioned, are many good words to mention to all thes sweet and wonderful talented Hungarian ladies! Do check out their blogs, you will be pleased to see" what's cookin' and bakin'" in Hungary:DDD

This sweet HEART...EGY JÓ SZÓ  ...meaning  One Good Word...actually should be ONE KIND WORD, is a game as it is literally translated, should be passed around to give out, and linked back to the original blogger, Eszter paying it forward, was awarded to my by KRISZTINA, AND LILIAN  aka...TRINITY.
As for me, I feel this way. It takes more than ONE GOOD WORD, or ONE KIND WORD to someone, there should be lots of kind words, for each other, after all, "What you give, is what you get back!" That's my motto!

Spaghetti with Porcini Mushrooms

Now that Halloween is behind us, and taking a breather from contacting all the award participants, I can now start posting some of the dishes that I have made in the past week. You will be seeing a lot more vegetarian dishes, since my son and daughter-in-law have become vegetarians, with their on-again, off-again...OK, lets eat some meat...special occasion excuses, so now it's official once more. As for me, I make vegetarian dishes at least twice or 3 times a week and the rest of the week it's usually chicken, anyway. Once in a while beef, or pork, which is rarely. This porcini mushroom comes from Italy, in a small packet. When my daughter visits once a year, all I ask of her is to bring me Italian spices, and porcini mushrooms. All you do to reconstitute the dried mushrooms, is to put them into a small pot, fill it up with water, let it come to a boil, leave it alone to cool the water...do not use for at least one hour, or just put it into a mason jar with the liquid, which is so important, and use it within a few days, or so...all of it, or some of it. It has a nice woodsy flavor, and it is oh so rich, and oh so very expensive, if you can even buy it! The broccoli florets was an (option) which was steamed and added in there at the end.

...I forgot to include in my Halloween "show& tell" dear departed grandma Fran, and Grandpa Ronny (comment from my 4yr old granddaughter)
...OK enough of that. My recipe to follow, the way I made the porcini with the spaghetti...some of you that do not like the broccoli, just ignore it. 

Spaghetti with Porcini Mushrooms

1 small packet of dried porcini mushrooms (about 1 cup dried)

1 onion chopped

3 Tbsp extra virgin olive oil

3 cloves garlic minced

1 cup tomato sauce

salt and pepper to taste

small amount of dried red pepper flakes

1 jalapeno seeded and sliced thin (optional)

few leaves of fresh basil

1 cup liquid from porcini mushrooms

1 cup porcini mushrooms that have been boiled and soaked in water

1 lb. dry spaghetti (save 1 cup water, from the cooked pasta)

In a medium saucepan, add water about halfway, empty the dried mushrooms and let it come to a boil. Do not boil any longer, just let the mushroom soak in the liquid, let it cool down, and save in a medium mason jar with a lid, with liquid. You should end up with about 2 cups of mushroom. Do not discard the liquid, you will need it in the cooking process.

In the meantime boil the water for the spaghetti, and cook according to directions. In a large skillet, saute onions, jalapeno and garlic till onions are nicely wilted, add the mushrooms, and the liquid from the mushrooms, the salt and pepper, and the basil. Let the liquid cook down for a few minutes, until you see it thickening. Add the tomato sauce, and let it cook until the sauce thickens You can add steamed broccoli florets to fold into the sauce at this time. (optional) Serves 4.