Category Archives: christmas eve

Mushroom Soup

1/2 c. dried mushrooms
1 lb. fresh mushrooms
2 qt. water
1 c. sauerkraut juice
4 Tbsp butter
3 Tbsp flour (heaping)
1 small onion

Break dried mushrooms into small pieces. Soak the dried mushrroms for 3 hours in water. Cook them in their “soaking” water until tender. Add cut up and cleaned fresh mushrooms and cook for 10 minutes after boiling point. Add sauerkraut juice. Saute finely cut onion and butter until golden brown. Add flour and continue stirring over low heat until paste-like mixture is golden brown. Add paste mixture to mushroom pot. Add salt and pepper to taste. Stir contantly until paste mixture is well blended and allow to boil 5 minutes.

Smelts

For a family of 4, you will need a pound and a half of smelts. The smaller the smelt, the better. Smelts can be bought at your local grocery or fish store.

Prepare smelts by cutting off tail and fins. Sometimes when you buy them, the head is removed and they are already gutted. If not, you will need to do this yourself.

Take 1 cup flour seasoned with salt and pepper and roll smelts so they are completely coated. Let them sit 10 or 15 minutes so the flour has a chance to stick. Fry them for about 5 minutes in hot vegetable oil. You could also use olive oil. Blot them with paper towels.

Before you eat them, you need to remove the backbone. It should come out pretty easily.

Aglio e Olio

1 lb Angel Hair Pasta
2 tins of flat filet anchovies
1/4 cup olive oil or more depending on taste
6 cloves garlic, finely diced
Salt and pepper to taste

Prepare Angel Hair Pasta according to package. In a small frying pan, sautee garlic in olive oil. Watch closely so it doesn’t burn, this is very important. The heat should be low. When the garlic is tender, empty anchovies into pan, oil and all, and heat. Use a fork or spoon to mash the anchovies. Add more olive oil as needed.

Once Angel Hair Pasta is drained, place back in pot. Pour anchovies, olive oil and garlic mixture over the pasta. Mix thoroughly. Serve in a big bowl.