The Earthy Delights Recipe Blog
Celebrating wild harvested, traditional & artisanal foods
It’s often said that breakfast is the most important meal of the day. Mostly, we agree with that statement, except on weekends, when brunch is the most important meal of the day. Go ahead and have your coffee whenever you roll out of bed, then take your time and whip up something special – like this recipe for Poached Eggs & Ham with Porcini Mushroom Sauce on a Bagel. Why a bagel, you ask? Why not?! We like the firm, …
What’s a “strata?” Think savory bread pudding, only better. It’s an easy make-ahead meal that can be prepared the night before and baked just before you’re ready to serve it. While Double Mushroom & Cheese Strata is the perfect centerpiece for a lazy weekend brunch, it’s substantial and satisfying enough for a weeknight dinner too. Featuring savory cheeses, eggs and both fresh and dried mushrooms, this is rib-sticking comfort food at its finest – and a guaranteed hit with the …
The pawpaw (Asimina triloba) is a curious fruit. Until recently, few Americans were even aware of its existence, which is unusual, since it’s the largest fruit native to North America and once was a valued food source for both Native Americans and early European settlers. Of course, the pawpaw never really went away, but continued growing quietly in the background here and there; along riverbanks, near rusty, disused train tracks and on old abandoned homesteads across the eastern U.S., as far …
They’ve been popping up on appetizer menus of trendy restaurants for a while, but tiny, tasty shishito peppers have fully entered the mainstream and are now seen frequently at farmer’s markets and grocery stores around the country. Shishito peppers are a favorite snack food in Japan, where this thin-skinned mild breed of pepper was developed. While similar to the Spanish Padrone, the shishito has a distinctive flavor and appearance all its own. The slender, finger-sized peppers are bright green in …
Here’s a tasty way to get your minimum daily requirement of vitamins B, E and M (Bacon, Eggs & Morels, of course). A couple of these hearty sandwiches are just what the doctor ordered to put some pep in your step and a smile on your face . This savory sandwich has all the elements of a classic country breakfast, neatly contained in a single delicious package, but its appeal goes far beyond breakfast; we’d eat if for breakfast, lunch or dinner and for …
Is it a cookie? Is it a tartlet? It’s both. Inspired by the traditional Scandinavian filled cookie called “sandbakkel,” this crisp, lemony tartlet is just the right size for one. With a filling of tangy-sweet Meyer lemon curd and a baked meringue topping, it looks like a miniature version of a classic lemon meringue tart, but it’s suprisingly easy to make. We’ve broken the recipe down into three parts: the cookie-like dough, the Meyer lemon curd and the whipped meringue. …
Over the past few weeks, we’ve been enjoying the newest truffle on the scene, the Hungarian Honey Truffle (Mattirolomyces terfezioides). Of course, it’s not a “new” truffle – it’s been around forever, but it’s new to most American truffle-lovers. So far, we haven’t been able to find many (actually, ANY) recipes using honey truffles, either online or in our extensive cookbook library. What’s the solution? We create our own recipes, of course! We started by thoughtfully tasting a paper-thin slice …
As wonderful as it is, this is probably not a dessert that you’ll want to eat every day. It’s simply too rich and too wonderful. But it is an ideal dessert for special occasions, especially if you’re sharing it with someone special. There are a few things that make this version of crème brûlée different from others. First, we used duck eggs for extra richness. Second, we used truffle honey for a touch of mysterious flavor and sweetness. Last of …
Deviled eggs are as familiar to most Americans as apple pie. Certainly, they have been a staple at picnics and family dinners for decades. During the week following Easter, the inevitable surplus of hard-boiled eggs makes deviled eggs practically a requirement in many households. But how did deviled eggs come about and where did they get their curious name? Eggs, of course, have been a source of food for thousands upon thousands of years. The mingling of spices with eggs …
Morel mushrooms. Asparagus. Fresh eggs. What do these ingredients have in common? They’re all traditional spring foods – and they all taste great together. This dish is a great way to celebrate the start of spring (and the end of winter). It’s just the thing for a leisurely weekend breakfast or casual brunch, and while our recipe serves just two, it’s easily scaled up for larger groups of any size. Instead of trying to twist it into some convoluted version …