the edible blog

Renegade and Wild…making a traditional Greek favorite into a wild and fungi new favorite!

Posted by on Mar 8, 2015 in recipes, shrooms | 0 comments

Renegade and Wild…making a traditional Greek favorite into a wild and fungi new favorite!

I have never been a person who has done the expected – I value the element of surprise and I sure live it. This applies to all aspects of my life, including the topics of food I may write about, or the ingredients that I may put together in recipes. My parents may have missed the mark in naming me Ruth – perhaps; Renegade would have been more appropriate! These tolerant parents always labeled it ‘CREATIVE’ and for that, I am entirely grateful. They allowed a whole lot of leeway in every aspect of my years under their roof – from food...

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Sometimes it’s the Element of Surprise when it comes to Shrooms…not the finding – the fixing!

Posted by on Mar 1, 2015 in recipes, shrooms | 0 comments

Sometimes it’s the Element of Surprise when it comes to Shrooms…not the finding – the fixing!

I have all kinds of fungi favorites…and I find at times, it’s that element of surprise in my recipes that makes for an interesting dish. The challenge then becomes – making sure the recipe is delicious and that the mushrooms still hold center stage. Lobster mushrooms are the featured shroom for this Sunday…these are called mushrooms and are fungus related – but in actuality, they are a kind of fungus that colonizes other growing mushrooms. When this fungus is in action – it covers its host with a bright reddish-orange cloak...

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Fearless and Flourless…reflections related to a chocolate bourbon cake for all seasons

Posted by on Feb 20, 2015 in recipes, reflections | 4 comments

Fearless and Flourless…reflections related to a chocolate bourbon cake for all seasons

Gluten-free, Gluten sensitive, and gluten intolerant as in those with Celiac Disease…had nothing to do with the development of my Flourless Chocolate Cake. Reflections on just how I got there… In 1997 I was hold up (not held up) – in an office out in Troy, Michigan, about 35 minutes from the historic farmhouse, I called home. A company out of California had hired me to edit a series of regional cookbooks of Chef’s recipes – they wanted me working in a designated office instead of the comfort of my home…not a typical request for...

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No Knead….. is a ‘no need’ to worry – wonderful minimalist bread

Posted by on Feb 18, 2015 in fermenting, recipes | 0 comments

No Knead….. is a ‘no need’ to worry – wonderful minimalist bread

Bread making can be very intimidating especially for someone new to cooking and baking. You always hear about KNEADING the bread to make it just the right texture…well, knead no more – there is a ‘no need’ to worry wonderful bread is in your future. Personally, I love bread (and all those pound-packing starches) – taking the time to make a really good bread is often the one thing many of us will forego, and just pick up at the grocery store or a bakery. As far as I’m concerned, there is nothing more delicious than a homemade...

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Make Mine a Pudding…and make it with morels!

Posted by on Feb 15, 2015 in recipes, shrooms | 0 comments

Make Mine a Pudding…and make it with morels!

The word ‘Pudding’ means different things to different people. In the United States, the word pudding is often just associated with a creamy chilled custard-like dessert – specifically, versions of chocolate or vanilla. In England, a ‘Pudding’ refers to any dessert and often the end course of the meal…a sweet ending. There is even much amusement from non-Brits when there is talk of a Spotted Dick, which is indeed a British Dessert Sponge peppered with currants. There are other puddings well known in the UK – savory suet puddings...

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Fight the Freeze…flock fast to the split pea firkin

Posted by on Feb 15, 2015 in recipes | 0 comments

Fight the Freeze…flock fast to the split pea firkin

These plunging temperatures make me want to stay inside under a warm down quilt and call it a day – but busy is best for me and subsequently, I wind up in the kitchen cooking and developing recipes. Nothing is better than fighting the freeze with some Split Pea Soup…and when I make it, I make a firkin of it (do look up the British word firkin!) The warmth generated by a delicious bowl of this thick rich soup is almost indescribable – it warms you down to the bone and has that stick to your ribs kind of feeling. When I am enjoying a bowl...

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Trumpets going off for Trompettes…loving those tasty wild shrooms

Posted by on Feb 9, 2015 in recipes, shrooms | 0 comments

Trumpets going off for Trompettes…loving those tasty wild shrooms

When I was writing The Art of Cooking Morels, there were a few other wild mushrooms I included in some recipes – the trompette (also called black trumpet), was one of them. These deep dark mushrooms have a uniquely woodsy flavor that on its own has great merit. While some call them faux truffles or poor man’s truffles – I don’t…they don’t taste like truffles to me. Trompettes have their own deep flavor that is somewhat smoky and fruity in nature. I have never found these particular mushrooms in the wild – and it is my...

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Drive Away the Winter Blues…Roast up some Delicious Delicate Dorper Lamb

Posted by on Feb 3, 2015 in recipes | 0 comments

Drive Away the Winter Blues…Roast up some Delicious Delicate Dorper Lamb

Winter cooking for me revolves around warming foods to take the chill out…and delicate-flavored Dorper Lamb definitely does it…nothing like a hearty flavorful roast! While many people associate Lamb with spring – I love a good roasted lamb dish in the winter months to take that winter chill right out! So, you ask – What is Dorper Lamb? Dorper is a species of sheep developed in the 1930s by South Africans who bred them to thrive in both arid landscapes and lush pastures. Dorper lamb has also been bred to provide high quality meat...

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Definitely a Morel Decision…my passion for that springtime shroom all year round

Posted by on Feb 1, 2015 in recipes, shrooms | 0 comments

Definitely a Morel Decision…my passion for that springtime shroom all year round

Why this passion? Always adventuresome, always not quite mainstream (in lots of ways) – my food tastes and experiences were fueled throughout my childhood – not guided by parental modeling or instruction, but by parental exposure. My Midwestern, potato chip company owner father who ate nothing but ground sirloin and a plain steak, and my New York, Mahattanite mother who had far more an adventuresome palate, but no particular interest in preparation of anything, including daily meals, knew early on my experience needed to be different. And...

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Making Something out of Nothing… a culinary phrase almost true

Posted by on Jan 31, 2015 in fermenting, recipes, reflections | 2 comments

Making Something out of Nothing… a culinary phrase almost true

When I first started dating my husband, David, many moons ago – he came over to my apartment on a sort of a first date (poor guy wasn’t used to dating after years locked in a dis-functional marriage that ended in divorce). At some point during that afternoon, I looked at my guest, and asked, “Can I get you something?” But quickly followed it with, “do keep in mind, I have virtually no food in the fridge.” About twenty minutes later, I presented my date with a fluffy Omelet…loaded with whatever vegetables and cheeses scraps I...

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