Archive for the ‘fungus’ category
-
Truffle sounds festive high note
Monday, December 27th, 2010
It doesn’t take much truffle to make a difference to all sorts of foods: charcuterie; garnish; timbales; soufflés. Escoffier even cooked them in Champagne for some of his more select diners. For the 2010 festive season, when Isigny Sainte-Mère launched its Camembert with Truffles, regional paper Ouest-France interviewed director general Daniel Delahaye. He remembers truffles [...]
-
Music to wake the taste buds!
Monday, November 8th, 2010
So what can festivalgoers look forward to when Isigny Sainte-Mère chef Ivan Vautier appears at the London Jazz Festival this Saturday afternoon? The menu starts with a capuccino of woodland mushrooms and Isigny camembert cheese, whizzed up in a blender and foamed through a siphon. Horn of plenty fungi start life on the woodland floor [...]
-
The magic of ceps
Thursday, November 26th, 2009
The cep is a member of the boletes family, which sports tubes instead of gills underneath the cap. Also known as porcini (piglets) in Italian and once referred to as the ‘penny bun’ in England, this imposing fungus has a delicate hazelnut flavour. It is a classic culinary fungus which, like the morel, can be [...]
-
The magic of morels
Wednesday, November 25th, 2009
You need to be out early to find this fungus: the morel grows in the late spring and early summer. It is an unpredictable fungus, too, growing in different places from one year to the next, although they do like patches of scorched ground, especially where fruit trees have been burnt the previous autumn. Its [...]
-
The magic of truffles
Tuesday, November 24th, 2009
The ancients appreciated the truffle just as much as we hold it in awe today. Nowadays this underground fungus is appreciated for the beautiful flavour it adds to even the simplest of dishes. In the middle ages, this fungus was imbued with supposed magical powers, while some went so far as to say that truffle [...]
