The "Caribou Hills Social Club" just returned from a wonderful weekend spent out at the little cabin on the lake. This special group of friends and family has been enjoying winter outings at the lake for more than 20 years now. It is a place to relax, appreciate nature, eat wonderful meals, drink good wine, read, play cards and enjoy the many acres of riding in the hills with all the different views of spectacular scenery.
The longer days, cold nights and warmer daytime temperatures make this time of year perfect for enjoying winter activities at the lake. You can ride your snowmobile anywhere without getting stuck! The sun has some warmth to it and one of my favorite things to do while I am out at the lake is sit on our big covered porch and read my Bon Appetit magazine in the sunshine while enjoying a cup of tea or glass of wine.
As for what was on the menu at the lake, spicy shrimp skewers were grilled while being basted with a little garlic and herb butter; we enjoyed thick, juicy barbecued steaks with grilled onions and Portobello mushrooms and green beans with blue stilton cheese crumbles and toasted walnuts.
Calories aren't counted at the lake. That is a rule made by the social club years ago. But I have taken on a new challenge for keeping our gang well-fed, yet happy: creating delicious meals without too many added calories. For me, this is accomplished simply by not eating as much as I used to. I can still enjoy a little steak and a nice portion of veggies. No one even missed the potato oozing with butter and sour cream.
Part of being able to maintain a healthier eating plan is to mentally prepare for those times when you know that you are not in total control of the menu and are not cooking just for yourself.
I brought out lots of cut up carrots, celery and sweet bell peppers. While others were munching on crackers and cheese, I ate my crunchy snacks. And, yes, I dipped a piece of celery a couple of times in that wonderful creamy jalapeno cheese dip, but just a couple of bites was enough to make me happy and not feel deprived. I enjoyed a special dinner with my friends, didn't consume too much and felt as satisfied as they did.
My friend Pam had never had Portobello mushrooms. She went crazy after her first bite. I love mushrooms and cook with them a lot. Portobello mushrooms are cremini mushrooms that were allowed to grow really big. I can enjoy them now without meat, since I have been eating healthier and lighter.
Here are some fun recipes using these mushrooms.
Portobello Parmesan
A tasty substitute for pizza.
Calories: 34
Makes 1 serving but can be easily increased to serve more.
Ingredients:
1 Portobello mushroom cap, cleaned
1 teaspoon olive oil
1 clove minced garlic
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 teaspoon minced fresh parsley
1/2 cup marinara sauce
1 ounce shredded part skim mozzarella
1 tablespoon grated Parmesan
Salt and pepper, to taste
Directions:
Preheat a grill, grill pan or saut pan and preheat oven to 350 degrees.
Clean mushroom gently with a paper towel, remove stem and brush with olive oil. Combine garlic, rosemary, thyme, parsley, salt and pepper in a bowl and gently rub over mushroom. The oil will help the herbs and seasonings stick to the mushroom.
Immediately place onto grill or pan and cook until lightly browned, about 2-3 minutes. Turn and cook another 2-3 minutes until browned on the other side. If it's not fully cooked through it's OK, it'll be spending some time in the oven in the next step.
Add 1/4 cup marinara sauce to the bottom of a small oven-safe dish. Place mushroom in dish stem side up and pour remaining marinara sauce over the top. Add cheeses and place in the oven. Cook for 10-15 minutes or until center is soft and cheeses are browned.
Favorites of crab meat and mushrooms combine to make a delightful appetizer or main dish. I lightened this recipe up by using less butter, and substituting skim milk and light mayonnaise.
Crab Imperial Stuffed Portobello
Makes 12 appetizer servings or six main dish servings.
Ingredients:
6 large Portobello mushrooms, cleaned, stems removed
1 pound jumbo lump crab, picked over to remove any shells
1 teaspoon each butter and olive oil
1 tablespoon each finely chopped red bell pepper, green bell pepper, orange or yellow bell pepper, finely chopped shallots
5 tablespoons flour
3 tablespoons butter
1 cup evaporated skimmed milk
1 egg, beaten
1/2 teaspoon dry mustard
2 teaspoon Worcestershire
1/2 cup light mayonnaise
Freshly ground salt and pepper
Dash of paprika, fresh chopped parsley and chives
Directions:
Preheat the oven to 375 degrees. Arrange the Portobellos on an oiled oven-proof baking dish. Squeeze the lemon juice over the crab and toss very gently.
In a small skillet, melt the butter and cook the peppers and shallots until tender. Remove from the heat and set aside.
In a heavy bottomed saucepan, melt the butter and stir in the flour. Cook for 3 to 4 minutes but do not allow the mixture to brown. Whisk in the milk and cook until thickened. Stir a little of the sauce into the egg, taking care not to scramble it, and then stir the egg into the sauce. Stir in the dry mustard, Worcestershire and mayonnaise. Season with salt and pepper. Stir in the sauted vegetables, and fold in the crab, being careful do not break up the lumps.
Spoon the crab mixture into the Portobellos. Bake in the preheated oven for 30-35 minutes. Sprinkle lightly with paprika and freshly chopped parsley and chives.
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I can't write about Caribou Lake without mentioning how we lost a dear friend, Dick Synhorst, recently. Dick sold the other fisherman and me our lake property years ago. The decision to purchase that property was one of the best ones we ever made, as it has allowed us to spend quality time relaxing and being together in a beautiful place. I think of Dick each time I visit our little lake retreat. We will never forget his big infectious smile, genuine zest to enjoy each day of his life to the fullest, and the fact that he was just "good people." He was one of those people you were pleased to know and have as a friend. He made this world a better place just by being in it. We will miss you, Dick.
Until next time, have fun in the kitchen and keep "portion control" in mind when indulging a bit in things that should be consumed in moderation.
Write me at motived.gourmet@gmail.com.
