Olive Nation Blog

MAITAKE MUSHROOMS ARE BRINGING A NEW DIMENSION TO THE CULINARY SCENE

Posted by John Rusnak in Mushrooms, Nov 22 2009

While upscale and trendy restaurants are utilizing more and more mushrooms to enhance dishes, maitake mushrooms certainly fits into that trend. Their unusual appearance belies the wonderful flavors these jewels add to so many dishes. With its firm and fleshy texture, its aroma is somewhat similar to that of the oyster mushroom. Entirely edible, the flavor is mild and very pleasing. Adding maitake mushrooms to so many dishes, such as soups, stews and especially stir-frys the mushrooms transform even the most ordinary food. You can serve them on their own over rice after sautéing with a little olive oil and garlic. The maitake mushroom also marries very well with steak and chicken. Steamed or roasted vegetables also benefit from their flavor. Maitake mushrooms also pair very well with egg dishes, cream sauces and pasta. To store dried maitake mushrooms, always keep them in a cool, dry place. Even better the refrigerator or freezer works best for storage.

DRIED CHANTERELLES-A MUSHROOM WITH DELICATE, FRUITY FLAVOR

Posted by John Rusnak in Mushrooms, Nov 22 2009

Chanterelles have been recently discovered by Americans as a culinary delight. Depending on the type of cut and quality, dried chanterelle mushrooms are often used to enhance the presentation of dishes. These golden-colored mushrooms vary from mild and meaty to nutty with a slight cinnamon flavor. They are also noted for their slight apricot scent. Chanterelles are frequently used in pasta dishes and complement fish, chicken and other light meats very well. Chanterelles marry well with white or brown rice. They are also great in soups and risotto. Reconstitute the dried chanterelles by soaking them in white or red wine, soup stock, water, consommé or milk until soft. Top quality chanterelles are grown and harvested in the United States and many are exported. To store dried chanterelles, always keep them in a cool, dry place. Even better the refrigerator or freezer works best for storage.

BLACK TROMPETTE MUSHROOMS ARE OFTEN REFERRED TO AS ‘FALSE TRUFFLES’

Posted by John Rusnak in Mushrooms, Nov 22 2009

Black Trompette mushrooms have a dark, almost black color and are often used to impersonate truffles. Thus the moniker ‘false truffles’ is often attached to them.  Recently many chefs have discovered these mushrooms with their sweet scent and rich flavor. Quality dried trompettes should resemble flowers and can be as long as three inches. Despite its stem, the black trompettes are fully edible and both stem and cap have the same delicious flavor and texture. When reconstituted, the excellent buttery flavor of this mushroom comes to fore. These mushrooms complement fish entrees very well. They are also a nice addition to soups and casseroles. After reconstituting they can be an interesting ingredient in vegetarian dishes. Sauté a few of them and then add to your favorite wild rice dish. As with other dried mushrooms these should be reconstituted in wine, stock or water. After they are softened you can use them in your dish. Soak them in warm, lightly salted or sugared water or water diluted with a complementary wine until soft. Use as desired. To store dried black trompettes, always keep them in a cool, dry place. Even better the refrigerator or freezer works best for storage.

PORCINI MUSHROOMS-A CHEF’S DELIGHT

Posted by John Rusnak in Mushrooms, Nov 20 2009

Porcini mushrooms are in a category of their own. With a flavor profile that is earthy and unique, this delicious mushroom takes well to many different dishes. Beef and onion dishes are two favorites. Tomato based pasta sauces also take on a deliciously different taste profile when both the mushrooms and their reconstituting liquid are added. Of course the traditional Italian dish risotto con funghi (rice with mushrooms) would never be the same without the porcini. You can also combine porcini mushrooms with polenta. Because its own flavor is so assertive, porcini mushrooms work very well with strongly flavored fish which is unusual for a mushroom. Try adding porcini mushrooms to a béchamel (balsamella in Italian) and then spreading it on toast. Arugula and sautéed porcinis also marry nicely. Finish this off with a good quality balsamic vinegar dressing. To re-hydrate dried porcini, soak them in just enough warm water to cover for about thirty minutes. Drain the mushrooms through paper towels and rinse carefully. Never throw out the flavorful porcini liquid. Remember to refrigerate or freeze the flavorful liquid. Use them in recipes where the flavor of the porcini mushrooms will enhance the dish. Soups and stews are great for adding the porcini liquid. As a rule of thumb, one ounce of dried porcini mushrooms serves four people when added to soups or stews. To store dried porcini, always keep them in a cool, dry place. Even better the refrigerator or freezer works best for storage.

ENJOYING CAVIAR WITHOUT BREAKING THE BANK

Posted by John Rusnak in Caviar, Nov 17 2009

One normally associates caviar with the Caspian Sea. Unfortunately these caviars have become prohibitively expensive for the average American budget. However, there is no need to fret. Enjoy American paddlefish caviar harvested from the Mississippi river. This species of fish has often been referred to as a ‘cousin’ of the Caspian species. Don’t be fooled, this caviar compares very favorably to its Caspian ‘cousin’. Taste, color and size of the eggs definitely bear this out. With its outstanding taste profile this caviar is sure to please the most discriminating palate. Serve the caviar as a garnish or on its own. This type of roe is not overly salty and has a firm texture just as the more expensive varieties. If you are looking to buy caviar, the American paddlefish eggs are nice alternatives to the expensive Caspian caviars. So pop the champagne or vodka and enjoy!

RASPBERRY FRUIT EXTRACT-A GREAT RASPBERRY FLAVOR ENHANCER

Posted by John Rusnak in Extracts, Nov 14 2009

Red, ripe raspberries are treasured for their delicate flavor. Pureed and strained they make a wonderful coulis (a sauce made from pureed fruit). As a finishing touch on cakes they are superb. As is the case with so many fruits and vegetables their origin is crucial to quality and taste. Washington and Oregon are especially noted for their outstanding red raspberries. It is these raspberries that are carefully selected and concentrated for this red raspberry extract. The bright, delicious extract can be used wherever you want to increase the intensity of your raspberry flavor. Add it to your pies, fruit salads, cobblers and add a little to your next coulis. You can also mix it into your raspberry jam to, as the old saying goes, kick the flavor up a notch.

AUSTRALIAN CRYSTALLIZED GINGER COOKIES

Posted by John Rusnak in Nuts and Snack Mixes & Recipes, Nov 11 2009

A customer sent us this fabulous recipe. She maintains that an excellent quality crystallized ginger is essential. She strongly urges using Australian crystallized ginger from JR Mushrooms & Specialties or OliveNation to produce these soft, chewy ginger cookies. Let us have your feedback.

 

GINGER SPICE COOKIES

 

4c.       flour

5 tsp.   ground ginger

4 tsp.   baking sode

2 tsp.   ground cinnamon

2 tsp.   ground cloves

1½       tsp. kosher salt

5 oz.    Australian crystallized ginger, chopped

2c.       dark brown sugar

1c.       vegetable shortening (at room temperature)

½c.      butter, softened

2          large eggs

½c.      molasses (not dark or robust)

Granulated sugar

 

Preheat oven to 350°.

 

Combine first six ingredients in a large bowl and whisk to blend. Mix in Australian crystallized ginger.

 

In an electric mixer, beat the butter, shortening and brown sugar until fluffy. Add eggs one at a time. Mix until just combined. Add molasses and beat until blended. Add flour mixture and mix until just blended. Cover and refrigerate for an hour.

 

Add a few tablespoons of the granulated sugar into a small bowl. Roll the cookie dough into balls measuring about 1 to 1½ inch balls. Roll the balls in the sugar to coat completely. Place the balls on greased (or silpat-lined) cookie sheets spaced about 2 inches apart

 

Bake cookies until cracked on top but still soft to touch, about 10-11 minutes. Reverse the cookie sheets after about 5 minutes. Cool on cookie sheets for about 5 minutes. Transfer the cookies to a cooling rack to cool completely.

 

Makes about 54-60 cookies

CAFFE SANT’EUSTACHIO-A VERY SPECIAL COFFEE

Posted by John Rusnak in coffee, Nov 05 2009

In the heart of Rome between the Piazza Navona and the Pantheon sits a small caffé, Sant’Eustachio Il Caffé, named after the piazza in which it proudly sits. Founded in 1938 the small caffé boasts the fact that the mosaic paving and the furnishings are still the original ones. But the real star attraction is the coffee which attracts visitors from all over the world. In fact the New York Times’ William Grimes wrote that if you want a perfect espresso, there is only one place to go and that is the Sant’Eustachio Il Caffé. Why is the coffee so special? Well, for starts nowadays buying a high quality coffee is not enough: when you buy raw coffee beans you must also pay attention to the way it is produced, trying to clearly identify and trace its productive and commercial sources. These are the factors that drive the owners of the caffé to consistently turn out the finest coffee for its customers. Up till recently all raw coffee used in the caffé’s famous espresso was roasted on the premises in small wood-burning roasters in the rear of the caffé. Due to overwhelming demand for their coffee beans by visitors and connoisseurs world-wide, roasting and packaging has been moved to Trieste unofficially known as Italy’s coffee capital. The same attention to quality including the roasting of the beans in wood burning roasters remains. So now you don’t have to travel to Italy to the caffé itself. You can enjoy Sant’Eustachio coffee at home. Check it out.

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