Porcinis, chanterelles and cardoons oh my
I just got back from shopping and today Berkeley Bowl has fresh porcinis ($22/lb), golden chanterelles ($14/lb) and black chanterelles (didn't notice price). Cherimoyas are relatively inexpensive. Also they had fiddlehead ferns, white beets, and cardoons.
What do you do with the buddha's hand citrus? Every time I see it I imagine some exotic and wonderful dish must be possible, but have no idea as to what it might be. Any suggestions or recipes would be much appreciated.
No, I am not in any way connected to the Bowl, other than being a devoted and regular customer.
By Louise
on Mar 19, 2005 03:46 PM
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Thanks for the report. A white beet is new to me. Maybe I'll pick some up for Easter next week. What are cardoons?
I hope someone answers on Buddha's Hand. I was at the Alameny farmers market a few weeks ago and they had really beutiful,fresh looking Budda's hand fruits ... along with a written list of suggestions how to use the fruit, but I was busy with other things and didn't note what they were, although I wonder about it myself.
Anyway, thanks again.
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Cardoons are the base stalk of a plant in the artichoke family. They look like a large bunch of prehistoric celery. I've never bought, fixed, or eaten them, however Marcella Hazan mentions they are good in bagna cauda.
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Cardoons are great, but it's next to impossible to find decent ones around here. They're usually too big and not blanched (in the gardening sense) properly. Knoll Farms' cardoons are an exception.
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And where might Knoll Farms produce be found? I'm guessing at some local farmers market, but which?
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There's a list of places to find Knoll Farms stuff at the end of this article:
Link: http://www.eastbayexpress.com/issues/...
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Cardoons are the favorite of Italian grandmothers. My wifes grand mother used to bread and fry them and they are awesome. Italian soul food at its best.
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Description with cooking methods link below.
Link: http://www.melissas.com/catalog/index...
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Buddah's hand is great for adding a citrus perfume to any dish, but my favorite way to eat it is poached. Slice the "fingers" into rounds and lightly poach in simple syrup with some whole spices (star anise, clove, cinnamon, allspice and the like). Let them cool in the liquid and chill. They can then be used as a garnish for anything, though I love the flavor with a warm center chocolate cake. (Doing the same thing to Kumquats is great too.) I've served this in my restaurants over the years and had great success. If you slice them really thin before you cook them, you can then mash the pieces into a mock marmalade which is great on a warm scone. Also, the syrup you cook them in is great to sweeten iced tea or drizzle over a bowl of berries. Enjoy!
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I've made a homemade version of the Hangar One Buddha's hand infused vodka to great success. I used mostly peels, assuming the pith would be too bitter, but maybe next time I'll try chopping up the whole thing.
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Did you just cut off the peel, scrape off most of the pith, then puree the pulp with vodka and let it sit for a while?
Come on, don't tease us, spill!
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buddha's hand seems like a great candidate for preserved lemons, marmalade or any kind of citrus pickle, since these use the skin as well as the pulp. also candied peel. see the link below for a method of making preserved lemons. there is apparently a buddha's tree in my neighborhood but i have yet to get my, um, hands on any.
Link: http://www.pdbd.com/henwaller/index.php?p=10
Image: http://www.pdbd.com/henwaller/images/...
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Does anybody know where to get really fresh mushrooms (other than the regular types)? Berkeley Bowl rarely has chanterelles or morels that look anything but limp and mushy. I figure their mushrooms are commercially grown somewhere. Any other places to find more perky fungi? Funghi piu vivace?(sp)
Suggestions other than the Ferry Bldg greatly appreciated. FB is okay, just hard to get to.
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I think Monterey Market takes better care of their mushrooms and generally has a better selection than Berkeley Bowl.
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definitely Monterey Market!!!
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Not all are grown commercially. To my knowledge, and someone feel free to correct me, some types have not been successfully cultivated. White button, brown button, enoki, shiitake, portobello, oyster, all have. Morels, chanterelles, both black and gold, plus porcinis have not. The tip off is whether it has pine needles and random forest-floor bits clinging to it. My point? The cultivated ones arrive on a regular schedule in reasonable condition. Wild ones are less predictable and with the Bowl at least I have found it to be a matter of timing. I have seen gorgeous firm fresh golden chanterelles on sale, and returned a few days later to see the same mushrooms for sale, now much less gorgeous.
FWIW, Monterey Market and Rockridge Market Hall produce both have decent selections of wild mushrooms. Caveat wallet.
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