Mushroom Breakfast Cobbler + Group Chats
Beyond floral, a new favorite podcast with lots of giggling, and more!
This week, it’s a Freak Your Week from me - and the White Bean Mushroom Breakfast Cobbler from Bad Manner’s new book, Hungry As Hell (out tomorrow!).
This is coming to you one day late this week. Sorry! Yesterday I had to finish up a school presentation. SCHOOL. I am back in school…something I’d never thought I’d say. It’s part exciting and part challenging (mostly 80% the exciting part) and also really fun to buy school supplies.
More on that next month…let’s get you to the good stuff below!
Lots of love,
Jessica
P.S. I’m thinking about doing another holiday roundup this year to highlight subscribers’ products and businesses. What do you think? Reply to this email and let me know.
The Things That Freaked My Week
”Radicchio Is in Season — And in Style” via T Magazine
Over the past couple of years, T Magazine has really turned out some beautiful pieces highlighting the work of floral designers. I especially love this month’s feature by Joshua Werber, featuring radicchio that looks like roses and peonies. Check out what Joshua did with Chamomile too…
Thanksgiving Group Chats
One of my best friends (Al) is coming to Charleston to spend Thanksgiving with me. I’m so excited that I started a recipe group chat (which is just her, me, and D) of all the things we want to make while she is here. There’s no way we’ll be able to cook everything in the chat…but so far, I know for sure I want to make (all veganized) this dip, this crust, and these muffins.
Come Thru Queen Podcast
This podcast has been bringing me a lot of joy. Usually when there’s a pod hosted by two people…I love one of them and get annoyed by the other. But I love both of these hosts (Dan + Brendan) so much – there’s lots of giggling and love for one another. This is a Bravo recap show – so if you’re looking for something more serious / highbrow, I got nothing for you right now. Giggling is what my brain can handle at the moment.
Commes des Garçon's Spring/Summer 2024
Not in the budget…but want it all.
White Bean and Mushroom Breakfast Cobbler from Hungry As Hell
Whenever I get a new cookbook, D and I like to play this game called “yes, no, or maybe.” I flip through every recipe in book and we give it a “yes,” “no,” or “maybe” ranking in terms of whether we want to make it or not. Hungry As Hell (out tomorrow!) had an over-the-top “yes” ranking (about 95%!). The “no” recipes included a grilled salad and anything that involved zucchini (which are my own personal hangups and have nothing to do with this cookbook).
Basically, I want to make just about everything in this book. Standouts are the Peach Custard Pie, White Bean Soup with Rolled Herb Dumplings, Green Enchiladas, and Eggplant Poletti. And first up is this White Bean and Mushroom Breakfast Cobbler, which I plan on making tonight!
Congrats to Michelle for authoring her FIFTH cookbook, see the rest here.
White Bean and Mushroom Breakfast Cobbler
Serves 4-6 people
3 tablespoons olive oil
1 carrot, chopped
4 cups roughly chopped mixed mushrooms, like button, cremini, oyster, and maitake
Salt and black pepper
1/2 sweet onion, chopped
1 teaspoon dried thyme
1 tablespoon chopped fresh sage
3 garlic cloves, minced
1 tablespoon Bragg Liquid Aminos
2 tablespoons all-purpose flour
1 1/2 cups cooked white beans, like cannellini or Great Northern, or 1 can
(15 ounces), drained and rinsed
Biscuit Topping*
3/4 cup nondairy milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold nondairy butter or coconut oil
To Finish
1 1/2 cups vegetable broth
Freshly cracked black pepper
1. Warm up your oven to 375°F.
2. In a large ovenproof skillet or braiser, heat the olive oil over medium heat. Add the carrot and mushrooms, sprinkle with some salt and pepper, and sauté, stirring occasionally, until the mushrooms begin to brown and have released most of their moisture, 8 to 10 minutes.
3. Add the onion, thyme, sage, and garlic and let that cook until the onion starts to look translucent, about 5 minutes. Drizzle in the liquid aminos, then sprinkle in the flour. Stir until everything looks well mixed and sorta like gravy. Now remove from the heat and stir in the white beans. Let this sit on the stove while you make the biscuit topping.
4. Make the biscuit topping: In a glass, mix the milk and vinegar together and set it aside. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Dump in the butter and, with your fingers, rub the butter into the flour mixture until it resembles coarse sand. This is what melts in the oven and makes your biscuits flaky, so just be patient with this shit. It’s not hard. If your butter
is too warm and getting all melty on you, just stick the whole bowl in the freezer for 10 to 15 minutes and try again. Once all the butter is worked in, make a well in the center of the flour mixture and pour in the milk from earlier. Mix until everything is just combined.
5. Back to the mushrooms. Slowly stir the veggie broth
into the mushroom mixture. This is gonna thicken up and evaporate in the oven. Trust the process. Scoop the biscuit dough and dollop the scoops on top of the mushroom mixture until you cover most of the surface or run out of dough, whatever happens first. Throw this in the oven to bake until the biscuits are golden brown, 35 to 40 minutes.
6. To serve, scoop a portion right from the pan into a bowl making sure to get all the beans and mushrooms you can. Top with fresh cracked black pepper.
*My note: you can make a g-free biscuit recipe to replace these (which I plan on doing). Lots of g-free biscuit recipes can be found online!
If you’re new here, some other great guests and recipes to check out from the archives…
Seared Broccoli And Capers + Old Tweets
Really Good Oatmeal Cookies + Bon App’s Ali Francis
Chocolate Eggplant Brownies + Small Tomatoes + Scandals
Post Instagram-ish + Crate + Barrel's Content Director, Merritt Watts
Salsa Verde + Botanica’s Emily Fiffer
And some books by me:
One Part Plant: A Guide to Eating Real One Meal At a Time
Know Your Endo: An Empowering Guide To Health + Hope With Endometriosis