Michaelmas and Canadian Thanksgiving

We were preparing to celebrate our Michaelmas, when the Hurricane Helene impacted our area. We couldn't have our Michaelmas dinner; thus, we celebrated along with our Canadian Thanksgiving.

It was a time to celebrate and give thanks that nothing happened to us. It was incredible to see that the majority of our neighbors lost their roofs because trees fell onto them.  I never saw before that strong winds could unroot big trees and made them fly....literally.....

I prepared two new dishes that I served with the traditional ones.....and we really like them both!

Mushrooms with cream on Potatoes pie "crust"

8 potatoes (depending on your mold size)

120 grams breadcrumbs (since I make my own bread, I make my own breadcrumbs and maintain it in the freezer)

50 grams parmiggiano cheese grated

1 egg

Boil the potatoes, and strain them well. When they are warm mash them. Add the remaining ingredients, and place them like a pie crust in a mold for the oven.

Filling

400 grams of mushrooms portobello washed and diced

3 garlic cloves chopped

100 ml of white wine

15 grams of butter

20 ml of olive oil

salt

pepper

oregano

chili flakes if you want

1/2 cup f cream

Cheese in slices

Melt the butter and add the olive oil. Add the garlic, and mushrooms. Sautee then for 5 minutes. Add the white wine, and let it simmer for 5 minutes. Add salt and spices, and cook it until it is almost dry. Turn of the heat, and add the cream. Set aside.

In the bottom of the potatoes' crust, place some sliced cheese. Then, place the mushrooms with cream . Place it in the oven for 25 minutes at 375F or until you see the edge of the crust turns golden. Place it again in the oven that it is off, but has maintained the heat, with some cheese on top. Let the cheese melt, and serve it warm. ENJOY!!

Spinach with cream and eggs

This is a very old and traditional recipe....

450 g fresh spinach chopped

30 g flour

250 g milk

200 g of cream

3 cloves of garlic chopped

40 g extra virgin olive oil

40 g butter

oregano

black pepper

nutmeg

1/2 teaspoon of salt 

100 grams of parmiggiano reggiano cheese

Heat the olive oil and butter, and add the garlic. Add the spinach and salt. Sauté them for 7 minutes at low medium heat. The spinach will release some liquid. Add the flour and stir it constantly  to mix it with the spinach liquid. Cook it for 5 minutes. Add the milk and the cream, and stir it well. Cook it for 5 minutes. Add the spices, and the grated cheese. Turn of the stove, and distribute them in ramekins. Place a fresh egg in the middle, and bake it at 350F until the cook is done. ENJOY!