BAKED MUSHROOM

I've been going to an acupuncturist for my wrist inflammation for some time now.  Dr. Liu is a devoted Buddhist, and vegetarian.  Last weekend she raved about the goodness of mushrooms and how easy they were to bake.  

Dr. Liu tops her mushrooms with shredded cheese and mayonnaise.  I didn't have mayonnaise at home and thought topping with only cheese might be a tad plain.   I contemplated buying some bacon but we haven't had bacon in the house for ages.  Then I spied a few slices of luncheon meat in the fridge - something leftover from yesterday's lunch, I suspect. 

I even made a crumb topping.  I got the idea from watching MASA make his Seafood Baked Rice. I love Masa.   He makes cooking look downright easy.

BAKED MINI PORTOBELLO MUSHROOMS 

Serves 3 - 4 as a side dish

200 grams Portobello mushrooms stalks removed, caps cleaned and aired dry
50 grams shredded Mozzarella
40 grams ham or luncheon meat, cut into 5mm dice

Crumb Topping
2 small cloves garlic, finely chopped
2 slices of cream crackers, crushed
2 teaspoons dried Italian herbs
6 tablespoons extra virgin olive oil
Salt and pepper, if desired

Preheat your oven at 200 degrees C.  In a small bowl, mix together the crumb topping ingredients and set aside.

Place Portobello mushrooms, cap side down, on a baking tray lined with parchment paper or aluminium foil.

Divide and top mushrooms with the Mozzarella, followed by the luncheon meat.  Spoon crumb mixture over the tops.  I didn't add any seasoning since luncheon meat is already quite salty.  Bake in preheated oven for 12 minutes, or until the cheese is bubbly and the topping start to brown.

Dr. Liu is right, baked mushrooms are super easy to make, and seriously yummy!  I did well to add the crumb topping.  Adds a bit of crunch to the otherwise soft textures of the ingredients.

THE MOUSE AND HIS CHEESE

A gift from Susan, this timer travelled from NY to Singapore.

The Japanese have their own take on the Cake Salé.  Today I'm using a recipe by Takaaki Nishikawa (西川功晃).  Nishikawa is Consultant to Singapore's Bread Society and author of several books on the subject of breadmaking. Some say that it isn't easy to master Nishikawa's bread formulas because of the high level of hydration.

Nakashiwa's Cake Salé recipe consists ingredients such as sun-dried tomato, pickled carrot, pancetta and balsamic crouton. I stuck with the simple ham and cheese - just so I can get a direct comparison between this Cake Salé  and the one I made previously.

Cake Salé recipes usually calls for baking powder but Nishikawa uses baking soda and yeast as raising agents. The dough is allowed 40 minutes of proofing time before it goes into the oven, resulting in as a loaf that is sponge-like.

咸蛋糕 La Cake Salé

Adapted from a recipe in 美味44變: 麵包料理的搭配新技法 by 西川功晃 (Takaaki Nishikawa)

Makes two 16.5cm x 7.5cm (6.5" x 3") loaves. Foil loaf pans that measures 20.5cm x 11cm at the rim would also work.

3 eggs
150 grams all-purpose flour
10 grams baking soda
2 grams instant yeast
50 grams olive oil
50 grams milk
150 grams ham, diced
150 grams cheddar (half coarsely grated and half diced)

Place a rack in the centre of the oven and preheat your oven to180 degrees C. Generously brush loaf pans with butter.

In a large mixing bowl, beat the eggs, then add the olive oil, milk and yeast and mix together using a spatula.

Sift the flour and baking soda together. Add into egg mixture.

Add the rest of the ingredients. Mix until just combined. Pour into lined loaf tin.

Leave to proof for 30 – 40 minutes.

Bake in a preheated 180 degrees C oven for 25 minutes.

I personally much prefer Cake Salé without the yeast.

FRENCH-STYLE SAVOURY CAKES

My father hasn't been in the pink of health lately. I took the day off work today to accompany him to the hospital. They've now fixed him up for CT colonography early September.

We got home a little before 3 this afternoon and I made these French-style savoury cakes.

Savoury cakes, or cakes salés are quite the trend in Parisian bakeries. They're quick and easy, perfect for light lunches or picnics, or presented as amuse-bouche to accompany apéritif. They're a great way of using up leftover chicken, beef or cheeses. It's really worth a try. If you prefer individual portions, you can always bake them in muffins tins. The original cake salé recipe calls for Gruyère and ham. I used cheddar  and spam.

SAVOURY HAM AND CHEDDAR LOAF

Adapted from this recipe in nytimes.com

Makes about 20 slices, or 4 dozen mini muffins.

Butter, softened, for brushing pan 

225 grams unbleached all-purpose flour 

2 teaspoons baking powder 

1 teaspoon salt 

1/4 teaspoon black pepper 

3 large eggs 

1/3 cup milk 

1/3 cup olive oil 

170 grams spam, cut into 1/4-inch dice (about 1-1/4 cups) 

170 grams cheddar cheese, coarsely grated (about 1-1/2 cups) or half grated and half cut into 1/4-inch dice. 

Centre a rack in the oven and heat to 180 degrees C. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 220 degrees C . Generously brush a loaf pan or four 12-portion mini muffin pans with butter. 

In a large bowl, whisk flour with baking powder, salt and pepper. 

In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil. 

Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in spam and cheddar. 

Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup. 

Bake loaf until golden and a toothpick inserted in centre comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through. 

Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature. 

Enjoy!