Wild Rice with Mushrooms; Thanksgiving Dinner; Season’s Eatings

Culinary gifts, anyone?

Foodie pressies?

Tasty tokens from somewhere else?

It has been brought to my attention that I have neglected to make the announcement about this year’s Season’s Eatings.

I shall now do that:

Season’s Eatings is a world-wide holiday gift exchange. 2010_banner

If you would like to join the fun, leave a comment.  I’ll collect real names and addresses later, by e-mail.

Here are the details:  

Season’s Eating’s is a spicy/herby/foodie gift exchange to celebrate the Holiday Season.

Like Secret Santa….I put all the names into a virtual hat, and distribute them, with real addresses.

The rules are simple:
Each person sends a small gift of a local herb, spice, or other food that is unique to or characteristic of where they live, along with a recipe using it, to a fellow foodie.

When you receive your parcel, you can either use your ‘gift’ in the recipe included, another of your choosing or just snap a photo of your pressie.  Then you do a post about it or send it all to me and I post it.

I do a recap of all the fun, with the photos, between Christmas and New Year’s Day.

Ready to get the holiday season started?  Let me know if you want to play.
The fine print:
We had a few sad foodies last year…. They happily sent their gift off but didn’t receive one in return.  (They assured me they had ‘been good’.) 
So…..Please sign up and join the fun – but only if you’re able to follow through.

I mentioned in in a post last week that we don’t celebrate Thanksgiving and haven’t since we left the US.

Lest you think I wouldn’t know how to put on a proper T-Day dinner…..

If I did (and when I did) it would (did) look like this:

Butternut Squash Soup

Butternut Squash Soup

Roast Turkey with Port Sauce, Sage and Celery Stuffing

Capon

Mashed Potatoes

Mashed Potatoes

Maple Glazed Sweet Potatoes

Maple Glazed Sweet Potatoes

Spinach Ricotta Gratin

Spinach Ricotta Gratin

Rutabagas

Rutabgas

My mother always made the pies – or I bought them from the pie shop.

If I were doing it now, I would make a Cranberry Clafoutis – ’cause it’s so easy.

Cranberry Clafoutis

If I did it now, I might serve this instead of one of the potatoes:

Wild Rice with Mushrooms

Wild Rice with Mushrooms
1 cup wild rice 
1 1/2 cups (12oz, 375gr) beef stock
1 1/2 cups water 
4oz (120gr) mushrooms
1/2 onion
2 tsp butter
1 tsp olive oil
1 tbs sherry

Rinse rice and put into a medium saucepan. Add stock, water and bring to boil. Cover, reduce heat and simmer for 40 – 45 minutes. Check your package for proper directions and proportions – it may vary. Cooking time will vary according to freshness of rice, altitude, whatever. Simmer until tender. We prefer to have most of the kernels “popped”.

When rice is done, remove, put into a serving dish and keep warm. (If there is any stock left when the rice is done just drain it.)

Vertically slice onion. Trim and slice mushrooms. Heat butter and oil in a large, nonstick skillet. Sauté onions for 5 minutes. Add mushrooms and continue to sauté until both are light brown. Add rice, , sherry, stir well, cover and heat through. Serve.

15 thoughts on “Wild Rice with Mushrooms; Thanksgiving Dinner; Season’s Eatings”

  1. You must have read my mind, because just this morning I was wondering whether you’d organize Season’s Eatings again. Now I’ve got my answer. Please, count me in. Thanks!

  2. I just came across my post from last year’s Seasons Eatings and popped over here in a snap to see that it indeed is time once again for this fun culinary exchange!! Sign me up!!!

  3. Simona, Nancy, TikiPundit, manningroad – you’re on the list! Glad you’re participating.
    Val, that’s the best way…
    Lydia, I may get a turkey at Christmas just to make one… If I can find a small one, most are huge!
    Curt, I bring the wild rice back from Minnesota with me…
    Jayne, Stacy, Linda, Kate – you’re on! Thanks….
    Baker Street – it’s a good match… love wild rice!

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