There are days when time just passes by.
We get up in the morning, drink a cup of coffee or tea, leisurely eat breakfast, unconsciously scattering cornflakes all over the kitchen counter. Maneuvering between a cat, a sink and coffee, without thinking, and idly with time. We spend years on a book or article on the blog, and the time around us seems to stand perfectly still.
In the autumn these quiet mornings happen to me so often. Lost in thoughts I stroke the cat, who is not allowed to jump on the kitchen counter, but then… there is no cat on the counter, is it? 🙂 I drink tea or coffee, staring at the swirling mist outside the window. In the silence, I plan the day.
And, while I am securely wrapped in the cocoon housing, time is slow and docile, half a step behind me, trapped in a cat’s purring and aroma of freshly brewed coffee.
Dressed, leave the house and I fall into a completely different time. Around me the world rushes, the air turns into the wind, and I’m late. Carefully devised plan becomes a patchwork of “I am late again”, four-course dinner with dessert turns into a quick, one-pot dish, and dessert is long forgotten.
“And I had such a beautiful morning”, I think to myself, staring at the golden chanterelles. Enjoy the meal, which was created because I lost time.
2 bok choy
30 oz chanterelles
30 oz cherry tomatoes
1 cup couscous
0.5l vegetable stock
2 tablespoons olive oil
0.5 teaspoons juniper
0.5 teaspoons of Sumach
0.5 teaspoon of thyme
Pink Himalayan salt
2 cloves of garlic
1 teaspoon lime juice
- Pour boiling water into a bowl and add a teaspoon of salt. Put chanterelles in. After approx. 30 minutes, carefully remove mushrooms with a slotted spoon – salty, hot water removes sand and earth from between the blades.
- Wash tomatoes, dry it, cut it in half. Sprinkle with salt and pepper, oil and lime juice, leave it for later.
- Finely chop shallots.
- In a saucepan with a thick bottom heat the olive oil. Add 1 clove of garlic, slightly flattened with a knife. Fry until garlic starts to brown.
- Add the chanterelles, season with salt, sumac, juniper and thyme. Fry approx. 5 minutes. Put aside.
- Add oil to the pot, the second clove of garlic (also flattened with a knife) and finely chopped shallots and fry till the shallots soften.
- Pour the couscous and stir briefly until it’s covered with oil. Add the broth. Cover the pot, reduce heat and let it simmer for approx. 5 minutes.
- Cut bok choy lengthwise into half, put on kuskus (cut side down – I put together the opposite and had boil bok choy later – they were far too much “al dente”). Again, cover the pot and leave for another 5 minutes.
- Add tomatoes and chanterelles, if necessary, adding a little boiled water (or broth, if you still have some) and then cover and simmer 5 minutes on a small fire.
Dish is very filling and slightly surprising with flavors. I think that bok choy can be replaced Brussels sprouts, but I didn’t try it yet.