Hi everyone! Great to be here today helping out while Kyrstie is gallivanting around Italy, I’m not at all jealous, not at all… ahem.
Kyrstie and I met on Twitter – of course – quite a long time ago. We finally caught up in person at the end of last year during Eat.Drink.Blog in Adelaide and she was just as lovely as I had imagined!
I must admit that I constantly drool over her amazing backyard garden produce pictures and love taking a peek into how her family makes the most of seasonal produce. For that very reason ‘A Fresh Legacy’ was one of the first blogs I thought of when I launched Seasonal Sunday Lunch a few months back, and Kyrstie has been a great supporter of the project.
When figuring out what to make for this post the logical conclusion was a simple and delicious meal inspired by Italy and autumn produce – if I can’t be in Italy I can at least have a little taste of it on my plate here in Sydney.
Thanks for having me here Kyrstie and I hope you are enjoying a fabulous holiday, see you again soon!
10 grams dried porcini mushrooms + ⅓ cup boiling water
2 tablespoons white wine
4 sprigs dry thyme, or ½ teaspoon dry thyme leaves
1 clove garlic, diced
4 long slices of sourdough bread, halved
1 clove garlic
olive oil, sea salt & fresh cracked pepper
Chopped parsley and lemon wedges
Prepare the mushrooms
Soak porcini mushrooms in boiling water for 10 mins. Remove mushrooms and dice, reserve soaking liquid.
Gently heat chopped garlic in a splash of olive oil for a minute or two. Add sliced field mushrooms, diced soaked porcinis, thyme and a large pinch of sea salt. Toss to combine well.
Saute mushroom mixture for 5 mins over medium heat. Pour in the white wine and 2 Tbsp of the porcini soaking liquid, stir and cook a further 1-2 mins until liquid is evaporated. Remove thyme stems and set aside to cool.
Prepare the grilled radicchio
Cut radicchio in half through the core. Cut each half through the core into 4 wedges. Drizzle with oil on cut sides and sprinkle with sea salt.
Heat a grill pan over medium low heat. Cook wedges for about 2 mins on each side until they start to collapse. Cook a further 30 sec per side till done to your liking. Set aside to cool, squeeze over the lemon juice and remove core from each piece if you wish.
Grill the bread and assemble
Brush bread with a bit of olive oil and cook on the grill pan (no need to clean it from the radicchio) for a few minutes on each side. Lightly rub charred bread with the extra clove of garlic.
Top each slice with a wedge of grilled radicchio, a bit of mushroom and some chopped parsley. Drizzle with extra olive oil, sprinkle with a bit of salt and some black pepper. Serve with lemon wedges.
Alternatively, pile the ingredients onto a platter and let everyone make their own!
Hints and Tips
vegan // vegetarian // dairy free // gluten free if using GF bread
84th and 3rd has long been one of my favorite food blogs to visit and drool over. Her writing style is relaxed and fun and she makes me laugh. Be sure to visit and be inspired by the wonderfully creative and healthy food options that JJ comes up with. I love that she can turn out a vegan fudge recipe (no diary) and provide an inspiring 11 flavor twists to try from the main recipe ! Be sure to browse the 84th and 3rd Recipe Box, I guarantee that you will be inspired, and REALLY hungry after doing so! Thanks again JJ. I can’t wait to try your recipe upon my return.
*Photographs in this post are copyright to JJ, 84th and 3rd and are used here with permission.
While I am swanning around the Amalfi Coast on my very special holiday, I thought that you might enjoy trying my smooth and creamy Potato and Leek Soup.
Last week I posted a Carrot and Orange Soup . This is another I made in my new soup maker, but it can be also made on the stove in a pot. Do you believe that I had never tried potato and leek soup prior to making this? True story!
I have never been a huge fan of soup but my kids really enjoy it so it is becoming an increasingly common meal at our place. I love that the variations are endless and it is so simple to make. The caramelised onions in this recipe add a nice depth of flavor.
The recipe below is based on cooking it on the stove. If you are lucky enough to have a soup maker, cook the onions and then add them with the other ingredients and turn it on – simple!
This recipe is based on one provided in the recipe book that comes with the Soup Simple Soup Maker.It was the first soup that I made using the machine so used the provided recipe to determine the required quantities.
I love a cold noodle salad (although this recipe may also be served warm). It ticks these boxes: Healthy Fresh Satisfying Tasty This is a recipe for a busy day – add the vegetables you have available. The Asian inspired flavors are fresh and clean and pack a zing. I enjoy the sharp flavors of [...]
Sweet and smooth, this soup makes a satisfying and healthy Autumn lunch, or dinner. Carrots are one of the vegetables that I have not had much success with in the garden. When I get them to sprout the birds swoop in and clear them out. I lost 90 little baby carrots in one hit [...]