Vegetables

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Mushrooms Poultry Vegetables Wild Foods

Chicken Cacciatore with Porcini Mushrooms

Pollo alla Cacciatora, better known as “Chicken Cacciatore,” can be loosely translated as “Hunter’s Chicken.” It’s unclear where the name originated – perhaps pheasant or other wild game birds were replaced by domesticated fowl somewhere along the way. The classic rendition of this rustic dish is nothing like the version that comes covered in thick, tomatoey spaghetti sauce, as is all too frequently found in the United States. Done properly, it’s light, but satisfying, flavorful and subtly sweet with carrots, onion and celery …

Breads & Baked Goods Mushrooms Poultry Vegetables Wild Foods

Wild Mushroom & Chicken Pot Pie

  Pot pies are one of those secret guilty pleasures that we’ve all indulged in. I’m referring, of course, to those frozen blocks in the little foil pans from the supermarket freezer case. You don’t have to feel guilty about this pot pie though. Made entirely from scratch, it’s chock full of good, wholesome ingredients, most of which you probably already have in your fridge. It’s likely that the only ingredient you’ll need to buy specially for this recipe are …

Smoky Butternut Squash and Cacao Soup Closeup
Soups & Stews Vegetables

Smoky Butternut Squash and Cacao Soup

It’s funny – it seems that the instant that summer ends and fall begins, we immediately begin to crave the comfort of warm, rich, homemade soup. It could be just about any kind of soup, from old-fashioned chicken noodle to a steaming bowl of fiery chili, as long as it’s hot and it’s good. This intriging recipe for Smoky Butternut Squash and Cacao Soup, adapted from author, scholar and restaurateur Maricel E. Presilla’s encyclopedic cookbook of Latin American recipes, Gran …

Carrots ready for the grill
Tips and Techniques Vegetables

Fire-Roasted Carrots with Mint & Balsamic Cream

While summer is quickly coming to an end, our garden is still producing a bumper crop of fresh, tender fingerling carrots.  What better way to complement their sweetly herbaceous flavor than to pair them with fresh mint – and a generous drizzle of Earthy Delights Balsamic Cream. Is it just our imagination, or did the fresh mint somehow tease out even more of the complex notes from the balsamic cream?  There’s only one way to find out.  Make this simple, yet enormously …

Potatoes Vegetables

French Fries, Done Right

You have to admit that the average potato isn’t much to look at. But it’s not about a potato’s good looks or lack thereof; it’s all about the many ways we can prepare – and eat – the humble, yet eminently versatile potato. There’s no doubt that one of the world’s favorite potato preparations is the French fry. The origin of this method of preparing potatoes is hotly contested with the Belgians in one corner and the French in the …

Eggs with Morels & Asparagus with Meyer Lemon Sauce
Eggs Any Style Mushrooms Sauces & Condiments Vegetables

Poached Eggs, Morels & Asparagus with Meyer Lemon Sauce

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 …

All Recipes Appetizers Vegetables Wild Foods

Quick Pickled Fiddleheads

Fiddleheads are one of our favorite wild spring foods.  They look cool, but taste even better. In case you’re unfamiliar with them, fiddleheads are the tightly coiled emerging shoots of certain edible ferns, the choicest of which are the ostrich fern (Matteucia struthiopteris), frequently referred to as the ‘Eastern Fiddlehead.’   While there are a number of other edible ferns, the Eastern fiddlehead is arguably the best tasting and probably the most widely available, growing wild across much of the …

Vegetables Wild Foods

Fiddlin’ around with Fresh Fiddleheads

Fiddleheads are among the first wild delicacies to emerge each spring, slowly raising their tightly furled heads when the sun first begins to warm the soil of lowland forests, from the Great Lakes to the Maritime Provinces of Canada. Named for their resemblance to the carved end of a violin, fiddleheads have a deliciously intense flavor which has been compared to artichokes, green beans or asparagus, but which has a nutty, mossy quality uniquely its own. No other vegetable, cultivated …

Cheese Salads Vegetables

Black Lentil Salad with Goat Cheese

Black lentils, like French Green Lentils (lentilles du Puys), differ from other “garden variety” lentils in several ways.  Black lentils retain their lens-like shape and firm pleasant texture when cooked, making them a good choice for salads. They’re much smaller, too – only about 1/8th-inch or so in diameter.  Black lentils cook very quickly, requiring only about 15 – 20 minutes to cook to a pleasant ‘al dente’ consistency. The natural deep ebony color of black lentils fades to an …

Vegetables Wild Foods

Ramp-age!

Spring is definitely here. For the past week, anyone who walks in the door here at Earthy Delights is immediately greeted by the heady aroma of fresh, just-picked ramps.  Ramps (or wild leeks, as they are also known) are a true harbinger of spring – often the first edible plant in the wild forager’s harvest.  Many years (including this year), wild ramp shoots can be found poking up through the last crust of winter’s melting snow. Right now, it’s early spring …