Q:
Dear Chef John,
This is the year that I really want to learn about wild mushrooms. Can
you help?
Ashland R. - Marina
A: Boy, can I!
First, check out world-renowned expert
David Aurora (whose two excellent mushroom guidebooks are available at
my office - 786 Wave St.). He just happens to have a class over the
Thanksgiving holiday. Call him direct for details (831) 425-0188.
Now,
if you're talking adventure, try Amazon Forays
(860) 873-8286 www.amazonforays.com.
Chris and Gary Miller will take you into the Peruvian Amazon jungle by
boat, which will also serve as your home away from home. You will
discover all kinds of mushrooms, plants and meats along with interesting
Indians and colorful characters, I'm
sure. Sounds like fun to me - good luck.
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More from Croatia.
Father Steve (an Americanized version of his name)
runs a small agro-tourism farm that has been in his family for 400
years. It consists of a chapel, three bedrooms, olive and winemaking
areas and a separate kitchen that has been in use, as-is, for 250 years.
Kitchens were always separate in case the cooking fire got out of
control it wouldn't burn down the whole house. The kitchen has no
chimney, just a hole in the slate roof and ceiling and walls covered
with pitch from the thousands of fires over the past few centuries. The
roofs of the adjacent buildings interlock to divert rainwater into
underground cisterns for storage. There is a fairly large dining room or
you can eat around the cooking fire to keep warm. Seating consists of
benches carved out of stone and lined with hand-woven
blankets. Folks, it's like stepping back in time. Father Steve
served us a traditional breakfast of pickled shallots, cheese, prosciutto,
grappa (that' s right), dried figs and coffee. For lunch he prepared his
lamb goulash and potatoes. |
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Sauté a generous amount of shallots and garlic
with lamb until about half-cooked. Add 2 tablespoons paprika, tomato
paste, salt, one glass of wine and cover with water. Cover pot with a
lid and add cubed potatoes. Cook until tender - about 45 minutes. Serve
with bread and red wine. He also made a legume soup.
Legume Soup
Recipe. Sauté chopped
shallots, garlic, parsley and sprouted garbanzo beans (you can use
dried, but it is very important to soak them). Add lentils, barley,
fresh tomatoes, salt and cover with water and ˝ cup olive oil. boil for
45 minutes to an hour, adding more water if necessary. Serve with wine,
bread and olive oil.
Fresh local eggs: God bless Mr. and Mrs. Crane of Camel Valley! There is
nothing like fresh eggs - homegrown that is. Cooked in extra-virgin
olive oil until the white is set. Freshly ground pepper and sea salt.
Boy, do these babies plump up. And don't forget the toasted olive bread
with Plugra butter. Grazi R.C.!
Happy Thanksgiving! Eat something, you'll feel better. |
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