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more than a mushroom |
The Earth and the moon came into being when a violent collision of a planet the size of Mars hit Earth 4 billion years ago, melting the surface of Earth. The orbiting debris eventually coalesced to form the moon. (Sometimes that's what we think is happening in our intestines...)
Around 40 million years ago the "cow" family began. Unique to them then and today, the cow is a mammal that has a few extra stomachs that contain bacteria to help digest food, thus making more nutrients available from digestion.
For over 4 thousand years man has been touting the magical, mystical powers of a fungus, with the belief that its mythical powers can correct and heal all things digestive.
And, just four days ago, Sumitra walked in our shop with the "King of Mushrooms". Though this type of mushroom has been known to grow to more than 4 stones (50+ pounds), this one was 1/14 of a stone – or, about a pound. More than enough to taste, test and decide.
As we did more research on this mushroom, we found its powers to be quite special and the timing for us to be just right. In our small world, Sumitra's visit was a life-changing event.
Click here to read more about this magical mushroom, how we taste-tested it on the spur of the moment by bringing it to Brandon at Delancey's, and whether true or not, how cultures thousands of years old believe that enjoying its exquisite flavour can bring you good health! See Brandon's simple recipe.
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Borlotti Beans by Chef Lesa
These beans have a beautiful mottled skin, with maroon-colored spots against a creamy background. The color fades with cooking, but their texture remains just this side of firm even with long cooking. Their faintly nutty flavor pairs well with bitter greens, tomato-based sauces, and soups and hearty stews.
There are plenty of dishes that would welcome the borlotti; they're mild, toothsome, filling... just about the perfect, all-purpose bean. But I have to admit that I was tempted to commit the sin of putting them in a decorative glass jar for display, forever. But a girl's gotta eat, so what's to be made of them?
Caldo Verde is a traditional Portuguese dish made with kale, chorizo and beans, and is an awesome way to experience the nice thickening power of slow-cooked legumes.
Spain is another borlotti-loving country. Cooked and cooled borlotti beans tossed with sherry vinegar, Spanish olive oil, chopped parsley, shaved manchego and a sprinkling of smoked piementon wouldn't be the worst way to spend an afternoon.
But while I was peering down at these beautiful beans, I heard the faint but persistent call of mangalitsa lard from the refer shelf. (C'mon, I know you hear it sometimes, too.) When you hear the call of the lard, you must obey... So after simmering about a cup and a half of presoaked beans in some good stock until the beans were very tender, I put some mangalitsa lard a cast iron pan and heated it up. I added some onion and garlic, and then tossed the beans in, along with some of their cooking water. I then crushed them really well with a potato masher until they were nice and soft but not completely smooth.
At this point a sane person might have stopped, but I thought better of it and fried up some tortillas (in more lard, of course) until they were nice and toasty. I added a little salt and pepper to the beans, squeezed a little lime over the tortilla crisps, and ate myself into a bean and lard-induced coma.
To see the Caldo Verde recipe, click here.
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New Product with a special price
 Pralus Cocoa Powder
Francois Pralus has created a very special treat using cocoa from his own Madagascar plantation. If you love cocoa and can't have enough, this is for you. Very limited quantities. No backorders. No rain checks.
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