This is a beautiful picture of the dangerous and deadly honey mushroom I featured today. It is from Forager Chef, the picture I mean, that I literally stole from that site. But it belongs to that blog, not to me.
The recipes link directs to delicious magazine and 82 mushroom recipes not made with honey mushrooms.
I found another good article on honey mushrooms late this afternoon and I wanted to post it, so to reward my faithful visitors, I have also posted a lit of 82 mushroom recipes (made with other kinds of mushrooms) from delicious magazine.
Hunting and cooking honey mushrooms, armillaria mellea and armillaria gallica
Don’t worry about this, there aren’t too many words to be attached here. This pasta is made with porcini mushrooms and black truffles which you can shop in any gourmet store online and in person that sells gourmet fixins!
In the meanwhile, I have a few extra recipes to blog in today.
(Capers can be bought online of course. Amazon, or Walmart or Target, for instance, but also, supermarketitaly.com, which is one of my favorite Italian groceries online.)
They are also in most Italian grocery stores wherever you find an Italian grocery store and probably also available in every ordinary grocery store that sells ethnic foods.
You know? I’m a little bit upset with myself that I wouldn’t do more research on the problem of this dangerous item I’ve introduced. So I did.
And what else I have to submit (besides the article on professional advice below — for reference issue, check calendar date 10/25/2019 for all references on honey mushrooms), is just a few things.
Honey Mushrooms are translated into Italian again as Chiodino. (How could I forget this word.) My parents used to get them imported. So I looked and looked for wherever they might be imported. They are apparently, I myself thinking I have a good outlet base to search from, no longer in imports. They used to be in some waters under glass and metal cap. Used sparingly for starchy dishes for me or else for peppered dishes for the rest of the adults for the most part, back in the day. Later on, I have to confess, I lost track of whatever Italian imports they were (my family members) were trafficking into our kitchen. I just sat and enjoyed without too many questions.)
Also, this dry cluster looks very familiar and also, I remember instructively, it has to sit and be left alone until someone well schooled would use it. I suppose it might at one time have been expensive. Today I learn that you have to grow the cultivatable species by yourself and that this is what is best. I find it strange that Italians would loose the opportunity to sell Americans whatever they already have in opportunity because they (the Italians) either know more about it or have been about the work of it longer. But apparently, this is now the thing done, avoidance. I wasn’t aware.
So you’d have to grow your own from rather easy to purchase seed with sold instructions, because you cannot buy honey mushrooms or chiodino anywhere in imports or domestic in a broad and free range search of the matter.
Furthermore. Piopinni mushrooms, called velvet mushrooms, are a culinary delight — for a while — also well known to original kitchen of family heritage — but they get dull for their luxuriating tastes and also can lead to velvety symptoms if overdone. Pretty much, you’re stuck with gourmet usages.
Morels are more than anything else replacing this chiodino and also the Japenese mushrooms which resemble this other one in picture, are not the same. They even taste different; chiodino are rather mild and mushroomy. Well bred and ordinary, if cultivated; a nice separation from ordinary cap. But honestly, you can know this from any ordinary hike in the North American woods, even their odor is a little poisonous in the wild. This is why I am surprised with my decision to leave the topic unattended. I was very surprised to find the usage of a cross-cultural recipe including an ingredient of so much controversy according to rules of government commerce and practices.
But okay, for that matter, I can say finally something I sure will be taken rather radically. But I don’t mean it to be radical. I have always found it difficult to believe that wild-life farming (which is the origin of agriculture in Italy) has never taken hold in the United States and I’ve always wondered why it has not. I suppose there’s a good reason that it doesn’t fit into the free enterprise and land development systematic of our country, but with all the outrageous things we have going on under incorporations, I’m surprised there are no wildlife farms corporatized besides private, individual co-operative groups which sell gourmet goods. Possibly I just even don’t know any better. So I apologize if that’s it.
I wash my hands of this all. The recipe was really worth keeping in the pantry list though.
Production and sell Chiodino mushroom, wide choise of Cultivating MUSHROOMS | Sgaravatti Shop
I rather like this article. It speaks of the definition that I could not give the matter.
There is no excuse for complications. Look at this recipe. I actually copied and pasted it from the link.
Directions
This was also just too good to pass up — and also proving that, roast beef is a pretty well known homemade dish, but for some reason, it always gets thrown out of regular rotations. I think it’s as useful as a baked ham, which often sees regular rotation.
Best Roast Beef Recipe – How to Cook Perfect Roast Beef in the Oven
One of my earliest kitchen culture memories of the United States and that I was living here and not in Italy although my home seemed like I was living in the place that was the City of Rome for some reason — to me alone I think this may have been my impression — I remember it did take me a while trying to understand the United States wasn’t the country of Italy and everyone thought that was funny to learn. Now I also think it is funny and it’s making me laugh again, but as a child, I couldn’t understand how places were separated for whatever purpose it served. The land was great and large and the Italian nation was obviously a bilingual or historic choice! I believed that Italians were calling the nation the United States for the government (and also, since the Italian government is half run by antiquities and patronages), that the rest of the nation was in its historical hideaway somewhere. You know? I mean that everyone living in North America was Italian and that this is Italy and that Italy — I knew we lived overseas, was just a satellite of itself. I have always wondered if other Italians that are spirited at birth to this foreign place and kept in the best ancient traditions all the same have wondered the same. But I have never found out.
The way I began to have to accept the truth of the place, because I didn’t believe anyone who told me otherwise for many years, was by the difference in the make of some typical dishes. So I believed that a regular staple of everyone’s diet was roast beef. It took me about 10 years to figure out whatever everyone’s mistake to me was about — including my own family for misunderstanding me. There’s roast beef that you get at the deli, there’s pot roast that you make at home from the raw pot roast meat you get ready to go at the butcher shop in the grocery and then there’s just sliced roast beef that you make at home. No one knows this and even at home they don’t seem to understand that roast beef is something different. What IS everyone’s problem?
But roast beef at home is a dinner staple in Italy and I understand it passes by to nothing ever made in North America. So I found this here today as the example of examples and decided to post it. Someone will say it’s some kind of pot roast. Of course there’s pot roast — that you can make a million different ways and different by culture as well. This is roast beef!
Well I am going to go back to being an anonymous Italian now. I wish I had had a better story to tell about roast beef home made. But I don’t.
A honey mushroom is a can-be edible wild mushroom that grows in Italy. So since it might not be sold outside of the immediate area of cultivation — though I’m totally unsure. (The encyclopedia says that it grows in North America, however, as a dangerous parasitical fungus that can destroys trees and other plant life unattended, uncultivated and undefined, it more than probably isn’t first on the wild-plant agricultural cultivations list of things for sale.) In which case, pardon my earlier fragment and this one. In which case, I would suggest just using gourmet wild mushrooms in a glass for the pasta or wild mushrooms made for pasta; the safe kind of course.
Not that Italians are known for selling deadly fungi, but they are known for cultivating foods from deadly wild specimens and this is really a very big business in that nation for so many centuries, it dates back to the ancient times of Egypt, which is where I think we got it from. This was so much of a childhood rearing thing at one time for me, I remember being surprised that while other children got to forget their nightmares of poison invasive species in the wild after they learned them (I grew up in the US for the most part), I couldn’t rid myself of the concern, ever, because it kept coming up as scholastic topic in the gourmet kitchen where my life centered. (Isn’t it absolutely strange that I love food and despise cooking. Well it is to me.) For that matter, I really wasn’t that good of a student and I don’t have a great set of lines to share besides these few thoughts.
I like to make sure when I am sharing Italian indigenies recipes, you know national recipes that need google translate to read, I have covered the trans-national tackle on the make of the dish. I’m almost sure there is a sure equivalent for these mushroom and a gourmet group somewhere probably imports and sells them, since they’re ordinary to us, but otherwise, more probably it means wild mushrooms.
Pancarre is just regular “house” white bread — the kind you’d make at home traditionally, so probably more durable white bread than the regular soft white bread you can buy. But anyway, durable white bread. Also, spelt bread.
I promised something on orecchiette for today (10/25/2019 for the sardinian gnocchi posts below this today) and then I realized there is nothing more to say about it than that it might also be a substitute for the malloreduss pasta if not available easily in the supermarket.
But I also liked this recipe. So, then, orecchiette, off the review check list.
Orecchioni Pasta (in relation to 10/25/2019 article(s) on Sardinian Gnocchi).
Homemade. (See recipe below this today on Sardinian Gnocchi from Spadellandia — October 25, 2019.)
Malloreddus (Little Sardinian Gnocchi) | Oregonian Recipes
(I couldn’t get a picture.)
Sardinian Gnocchi, also known as Little Sardinian Gnocchi, are also known as, Malloreddus, by the name of their make as a pasta shape when you are looking to purchase them. There are different ways of making them at home — I mean the look is different. The most popular is as spirals.
I suggest also that if the Malloreddus shaped pasta is difficult to get, the larger Orecchetti (orecchette) or else, the very large (and stuffed) Orecchioni (sometimes called “mumps”), would also make an excellent pasta for this dish.
In any case, whatever, I have included some recipe above this for the malloreddus and the orecchhioni and the orecchetti.
(I was home sick for Sardinia. Not really, I’m actually from all over Italy, but also, I like not to omit our small islands and that they are culturally and historically important.)
It’s a common misconception that you need a whole lot of stuff to make something utterly scrumptious. All you really need is imagination and a few basic ingredients whose flavours you can combine to turn a dish into something wonderful.
Last night marked the return of my favourite kind of dish; the one-pan wonder. This time I was in the mood for a dark red, juicy, tangy zing to my chicken, and what better way to get just that than adding sun-dried tomatoes.
I even took it a step further and used a sun-dried tomato cook-in sauce to amp up the flavour. What a brilliant dish it turned out to be. So easy, so more-ish and so-so filling.
Who’s hungry? Vincent, our housemate and I. But this recipe will fill 4 bellies.
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Baby marrows = small zucchini
Whenever anyone asks me what my go-to dish is, the answer is always a one-pan wonder.
One-pan wonders are pretty effortless, they result in less dishes to clean after cooking, and they’re incredibly tasty due to all the ingredients infusing their individual flavours into one scrumptious dish.
I always do my one-pan wonders in my big electric frying pan, but if you’ve got a large, deep saucepan, you’re good to go!
Who’s hungry? Vincent and I, and our housemate Roan, too. However this recipe will easily feed a hungry family of 4.
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These nachos really hit the spot! Serve them for your next tailgate or make them and eat them all by yourself like I may or may not have done 🙂 I made a huge batch of pulled pork and just had to do some nachos!! Give these a try!
Ingredients
– tortilla chips
– pulled pork (recipe here)
– shredded cheese
– tomatoes, diced
– onion, diced
– homemade guacamole (recipe here)
– sour cream
– cholula hot sauce
Spread a layer of chips on a sheet pan, load on cheese and shredded pork. Place under a broiler for 2-3 minutes. Repeat this process one more time. You want a good even layer of meat and cheese! Top with your favorite toppings!
ENJOY!
Contains: Soy, legumes. Is: Vegetarian, vegan, gluten-free, quick and easy. Â
This what happened to the other half of my tofu from Friday’s recipe.
Served! It was very good and should be on rotation around here.
I had the Swiss chard from a farmer’s market hanging around in my fridge, begging to be used. I’m not one to not oblige, especially since Swiss chard is a really good and tasty leafy green (or yellow… or red… or white… if we look at some of their stems!)
Let’s face it, tofu can be kind of bland. It’s up to us to season and spice it up properly. And fried SOFT tofu just basically can break apart, although I like it in age dashi tofu, which is very gently fried. (But it won’t brown up and caramelize nicely, as it has too much water.) And without the sauce, that rendition…
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This recipe is great! The meatballs are made with Mild Italian Sausage and the Pasta is Angel Hair and the soup itself is made with Tomato Marinara Sauce and Beef Stock. I think meatball and spaghetti soup itself is not a terrifically easy dish to throw together. If you think about eating spaghetti and meatballs that many times during the year and needing it for a staple and needing even some changes in your routine time to time, this is it!
I can attest to the deliciousness of this recipe; it’s going into our rotation. Family approved.
-from RECIPETIN EATS
Oven Baked Pork Chops with PotatoesPrep10minsCook30minsTotal40minsRecipe video below. Made with ingredients you probably already have in your pantry, these pork chops are slathered in a country-style sauce then baked until sticky and golden. Add potatoes or any other vegetable that will bake in around the same time! This recipe is fabulous as it is but lends itself to many variations so add your own touch! MARINATING IS OPTIONAL. This is also great with CHICKEN.IngredientsRub
- 1tspWorcestershire Sauce
- 2tbspketchup(Note 1)
- 1tbspsoy sauce(Note 2)
- 2tbspbrown sugar(or white)
- 1tbspolive oil(or vegetable or canola oil)
- 1clovegarlic,
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I looked at a recipe for Pork Smoking Country-Style Ribs to scan basics, like internal temperature, low & slow, timing…but, I wasn’t smoking so I used the oven at a little higher temperature, 300°. My plan was to season (I used MCCORMICK® GRILL MATES® BROWN SUGAR BOURBON SEASONING) and S&P) , cover good with foil and leave in oven for 2 hours. Then uncover, turn temperature down to 200°, add favorite bbq sauce and bake another hour. BUT…they were fall apart tender when I went to add bbq sauce so instead…for that step I turned broiler on, put them under broiler until desired doneness on sauce. They were not only delicious, they were moist and only required a fork! Our sauce this time was Sweet Baby Ray’s with vidalia onion. I served them with fried potatoes and onions…
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This was after I finished all the pizzas I made. Yeah, the photo is a little messy, but I will be making these again in the near future and I’ll recapture some better shots.
This, much like anything you can think of (asides from candy bars), can be made on any model of the Blackstone Griddle. It’s easy, simple and delicious. I love pizza any way I can get it. While my all-time favorite is an ultra-cheesy, Chicago deep dish pizza, thin’n’crispy is always a hit, too.
Recipe
— A pack of flour tortillas (8-10 inch ones)
— Pizza sauce (I use Classico pizza sauce, but you can use whatever you want; if using marinara sauce, I recommend adding a pinch of sugar to it for a little sweetness.)
— Cheese (I used shredded mozzarella, but you can use virtually any blend of cheese)
— Toppings (much like cheese…
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