After yesterday's fungi adventure I had a craving for some mushrooms in my dinner. This morning I found this recipe
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from Lidia Bastianich for Bucatini with Chantrelles, Spring Peas, and Prosciutto. I watched her make it a couple years ago on PBS and it looked fantastic. I hit a few obstacles along the way however, apparently Wegmans pasta selection sucks and they don't have Bucatini, so I reluctantly substituted it with Spagettini. Chantrelles are also quite expensive, although not the same price point as Iranian Caviar, but the recipe called for a pound of them and at $20/lb I opted for oyster mushrooms instead. Despite my flagrant butchering of the original recipe it turned out pretty good, although next time I will use regular peas instead of sugar snap peas. I have no idea if this recipe is Tuscan but I had it with a cheap bottle of Chianti and some Tuscan bread. Allegedly this serves 6 people but I would guess more like 8. This was much better than the typical lunches I had this week, which was pretty much just olives, havarti and apple cider.
I love Sundays because I actually have time to cook. It's probably one of the most relaxing things in the world. Taking a couple hours to buy the ingredients and tackle the prep list is therapeutic really. It has to be awesome to be a chef in some great restaurant and have some of the rarest, most delicious ingredients at your disposal. I suppose if this whole school thing at UB doesn't work out I will just move to NY and go to culinary school like I should have 10 years ago.
I don't know, man. I saw Andrew Zimmern almost auto-puke eating it, and he eats almost anything. Warm, hot feet and onion flavor, with the texture of tapioca? Mmmmmm.
PS - yeah I do have my price actually.
C'mon Jason I'm sure you have a price. Shit if you can force down a chicken mcnugget than eating durian should be no problem. Anyway its pretty good although way too filling to eat an entire one without some help.
You couldn't pay me enough to eat Durian.
awesome! I didn't think the US had the climate to grow them. But, I guess if Guam counts as domestic production then sure.
I heard about the stink free Durians on NPR a couple months ago, pretty amusing report. A couple weeks ago as well they had a report about Mangosteens in the US, but I didn't realize they were imports. If I recall correctly they said something about them being produced here.
There was an article in the Times a month or so ago about how many older Thais were upset that scientists genetically engineered a Durain that didn't smell like old gym socks but still had the sweet, sweet flavor.
And the ban on Mangostein importations has been lifted provided they have been irradiated beforehand. D-licious!
Out of these, I have had the pineapples, and that's about all.
So many new fruits to be discovered!! So exciting! :) Thanks for the pics!