Sampling the Sinful Food Oils

One of the simplest pleasures in life is good bread and good olive oil. Really good bread. Beautiful chewy crust, soft interior, lots of holes for collecting flavorful bits and bites of butters and oils. Have you ever experienced the joy of a really good hunk of bread and a really really good olive oil? Hang around with me, and we'll share the experience.

As you know, recently I became the lucky owner of the full line of gourmet infused olive oils from Sinful Food. Six fantastic varieties of super top quality olive oil. The flavors? Garlic, basil, Italian herb, wild sage, jalapeno and rosemary. These oils are unlike any other flavored oil I have ever tasted. They taste real. Clean. Real herb flavor and aroma, you'd swear you were munching on leaves or garlic cloves or bits of pepper. The flavors are so versatile you can use these oils in almost everything you make. Imagine massaging a couple tablespoons of rosemary olive oil over a pork tenderloin before seasoning and roasting. Drizzle some fresh steamed vegetables with garlic olive oil or brush on bread before toasting under the broiler. Italian herb oil with balsamic vinegar make a killer vinaigrette. Brush jumbo shrimp or chicken tenders with jalapeno oil before grilling and tossing with grilled vegetables for some deliciously different fajitas. Arrange sliced fresh mozzarella and sliced heirloom tomatoes on chilled plates and drizzle with basil olive oil and balsamic vinegar for a beautiful Caprese salad. See what I mean? So much versatility, you're only limited by your imagination.

The other day I made a stop in Gateway Market to acquire some hard to find radishes and of course, that means I was suckered in by the luscious aromas of the South Union Bakery which is part of the store. Amazing handmade breads are what you will find in this gem of a bakery, which is part of the George Formaro Empire of Deliciousness. Since I knew  had these oils to check out....and the bread just HAPPENED to be there....... well, you know the rest. A loaf or two just jumped into my cart as I innocently walked by the bakery counter. Since they were sacrificing themselves in the name of research, we might as well fulfill their destiny and try some, right?

So here we are with our six beautiful oils, six small bowls, and a lovely loaf of good bread. Let's taste these oils and share the joy.

Garlic. The first thing you get with this oil is the blast of garlic. Just like fresh crushed garlic, but not overpowering. The sweetness of the olive oil balances the pungent notes of the garlic. You definitely taste both the "green" notes of the oil and the heat of the garlic.

Italian herb. It's oregano. It's marjoram. It's basil. It's thyme. It's all of those delicious flavors and fragrances in one amazing oil. If you're an oil and bread dipping kind of person, this will take your bread to a whole new level. I cannot stop making salad dressing with this. The bright herbal flavors go perfectly with the flavor of the olive oil, it's so light and so fragrant. This oil would be a fantastic finishing oil for risotto. I'm going to try it, so I'll let you know!

Basil.  This one is a real mystery to me. I want to know how this oil retains the incredibly fresh basil flavor and fragrance. It's amazing and really, probably one of the most incredible things I've ever tasted. That aroma, I just can't stress it enough- smells like I'm sitting here rubbing fresh basil leaves between my fingers. Every nuance of fresh basil is present and the sweet olive oil base carries the herbaceousness so well. This one is my favorite hands down. 

Wild sage. This is Thanksgiving. Sage is the herb I use in stuffing every time I make it and this oil....... takes me right back to the Thanksgiving dinner table. Sage can be a very overpowering herb when used fresh. I've ruined recipes with even the slightest bit too much fresh sage. T
his oil has the perfect balance of flavor infused throughout. The sage flavor enhances not overwhelms. Dipping my sampling bread into this oil transformed it into my mom's homemade turkey dressing.

Jalapeno. You might expect searing heat. Not so. Instead, what this oil delivers is the ultimate in fresh pepper flavor with a bit of heat. I just couldn't get over how much this oil tasted like freshly sliced jalapenos. This oil is perfect for marinades- like steak, chicken or shrimp for fajitas. Toss some potato wedges with chili spices and drizzle with a little of this oil and roast for a spicy side dish for Tex Mex meals. Drizzle over guacamole or hummus too. Delicious!

Rosemary. Rosemary is one of my very favorite aromatics. When I popped the cork on this oil I instantly fell in love. Everything I love about rosemary- the perfumey fragrance, the woodsy notes, the scent of autumn and autumn foods- came out of the bottle to greet me. It's lovely. I'm going to be using this one alllll the time for searing beef chunks, roasts and steaks. Rosemary is such a big flavor component in beef stew and this oil brings it big time.

As you can tell, the variety of flavors in these oils is so vast you can use them in so many different dishes, and different cuisines. Of course, you dip bread like we did today, but I've been cooking with these oils as well and you need to do so as well. They make great oils for sauteing and outstanding bases for vinaigrettes and dressings. Accent the oils with their fresh counterpart for a flavor double whammy.

Disclosure of Material Connection: This is a "sponsored post." As a Brand Ambassador, the company who sponsored it compensated me via a cash payment, gift or something of value. Regardless,  I only recommend products or services I believe are of good quality and safe. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Forget Fried Morels- Foraging Goes Upscale

Nothing gets under my skin quite like the mistreatment of wild mushrooms. You know the drill. You dress in long pants, long sleeves, hat, hose yourself with bug spray, grab a mesh bag and wander around the woods for a few hours. You nudge leaves, poke around the ground with a stick, scream at spiders and snakes, scuffle around the mud and muck and if you're lucky, you come home with a couple dozen morel mushrooms. Like so many other uninspired people you soak them, rinse them, dry them, dip them in eggs and crushed crackers and fry them. Dip in the requisite ketchup or ranch dressing. Ho hum. Not only is that so old and boring, but in my opinion, you just ruined them. Morels, and any other wild mushroom or foraged food, is so much more than a quick pan fry. They are, after all, considered by many to be the The King of Mushrooms, right?

Here in Iowa people seem to be stuck on the morel. Don't get me wrong, the morel is a real delight if you're lucky enough to find them, and they're here for such a short season. Getting friends out in the woods after morel season has ended is just about impossible, but that's when some of the real treasures of the woods are popping up and making their appearance- chanterelles, black trumpets, chicken of the woods and hen of the woods- all incredibly delicious, and growing right in our own backyards. In order to gain inspiration and learn more, and see these mushrooms in recipes, I have joined online groups with members who appreciate the morel, and so much more.

Like I often do, I began chatting with and got to know several really amazing cooks in some of the online wild mushroom and foraged food groups. One group in particular held a special appeal for me. The first thing I noticed was the level of creativity in these dishes folks were crafting and the sheer skill they were demonstrating. Asian noodle bowls brimming with wild mushrooms. Italian-inspired pasta dishes and even a version of pesto made from chanterelles and other wild mushrooms. I learned about all kinds of edible mushrooms I never knew existed! And truffles- in Oregon people harvest truffles! I had no idea....... Anyway, one of these amazing cooks is Mary Smiley, the founder of the group Cooking With Wild Mushrooms, and when I asked the group if anyone would be willing to share some recipes and photos, Mary was happy to. You can thank me later.

Like I  mentioned, Mary Smiley is the founder of this very cool Facebook group. This group is unlike any other wild foods group I have ever seen. These folks have an incredible talent for cooking and group's sole focus is cooking- not posting pictures of "what mushroom is this" and other nonsense, it's all about the cooking. No, they don't just bread and fry mushrooms, holy heck they create dishes worthy of any Michelin Star restaurant. I am absolutely serious. The pictures could grace any cookbook, ingredients varied, everything from appetizers to soups to desserts. I recently asked Mary if she would be willing to share some of her beautiful photos, maybe a recipe or two, and a little story about her foraging and her cooking background.

I joined this group right at the height of chanterelle season. It was pure torture. If you have never tasted a chanterelle, you have been missing out. They are very striking in appearance and have a firm meaty texture. They don't have a stem and cap like regular grocery store mushrooms- they have an almost flower-like shape, like tulips. The color is incredible- a bright beautiful yellow orange shade.  Luckily they are easy to find in dehydrated form, but what I wouldn't give for a nice quantity of fresh chanties. 

Baked eggs with garlic chive chevre, sauteed shallots and
chanterelles and ramp pesto

Mary shared so many pictures of incredible dishes, it was hard to decide which ones to share. She has literally every meal covered- baked eggs with mushrooms, all kinds of lighter options for lunch, hearty pasta for dinner, even candied mushrooms in a caramel sauce for dessert. Yep, you heard me right. Candied. Chanterelles. Caramel sauce. You're welcome.

Candied chanterelles with dried apricot in caramel sauce

In another recipe she steeps candy cap mushrooms, known for their maple flavor, in cream before making the perfect Creme Brulee with a flawless crisp sugar crust. I can't speak for everyone but I absolutely adore Creme Brulee and Mary's version sounds absolutely heavenly. She is right on point with the current trend of slightly savory desserts.

Like I said- creativity is off the chart. Another foraged mushroom that Mary cooks with is the popular chicken of the woods. This is a huge mushroom that grows almost like a colony on trees. Chicken of the woods grow all over where I live and have been a favorite of mine ever since I was a little kid. I remember my dad lugging home great big bags full of them every year. Why are they called chicken of the woods? Simple- when cooked they take on the flavor and texture of chicken breast fillets. They are so versatile and you can imagine Mary is using them in some fun recipes.

Chicken of the woods pot pie? Sure, I'll take one!

Morels, hericium, black trumpets and more, get the gourmet treatment from Mary too. Let's get to know Mary and maybe she will share a recipe.

1. Mary where in the world did you learn to cook all these amazing mushroom dishes?   I just read cookbooks and then either follow or dream up my own recipes based on ideas I get from recipes I've read.

2. Do you have a favorite wild mushroom?  My favorite wild mushroom is the Boletus edulis, a.k.a. porcini.

3. Wild edibles tend to be vastly different from region to region. What state do you live in and what are the top three most popular wild mushrooms in your area?   I currently live in southwest Florida, but there are not a lot of edible wild mushrooms where I live. We do have chanterelles and shaggy manes, chicken of the woods, but nothing like the edibles you find in the Pacific Northwest, California or even the Midwest. 

I learned about mushrooms when I lived in California, in the San Francisco Bay area. I have also lived in Seattle, Montana and Oregon. The trees are different, and of course the terrain, geography and climates are vastly different. Every time I moved I had to learn everything all over again. There is nowhere like Florida tho- crazy mushrooms and none of the rules apply.

4. You founded the group Cooking With Wild Mushrooms- with over 4000 members did you ever think the group would get so big and have such an impressive group of cooks?  I have another group, wildmushroomhunting.org, which is both an online forum with lots of discussion forums within, as well as my Facebook group with the same name. That group has over 7,000 members. I am purposely trying to keep my cooking group contained and smaller by really vetting each and every person who requests membership. If you don't have anything showing an interest in wild mushrooms, you don't get in. I have noticed in other groups when the number of members climbs over 5,000 the problems begin with controlling people and fighting, and other unpleasant things begin to happen. So in this case, less is more.

5. What other wild foods do you enjoy?  I pick berries, ramps,wild garlic, nuts, whatever I can find that I am familiar with. I am growing an edible landscape in my backyard and have bananas, pineapples, mangoes, papayas, limes, lemons, key limes, lychee, avocado, olives, passion fruit, coconut trees (no fruit yet), elderberries, peaches, figs, kaffir limes, ginger and cape gooseberries.

I am hoping to give people ideas so they will try new ways of preparing their wild mushrooms. Frankly, I'm getting tired of the same old pizzas and pot pies. I want people to think outside the box and experiment. My goal this week is to do a new chanterelle recipe every day for a week to show people the variety of what can be done, and that it doesn't have to be a challenge to do it, and to learn to have fun in the kitchen. I know I have!

Chanterelle ravioli in sweet corn saffron broth

6. Any advice for the novice mushroom forager? The best advise is to never ever eat a mushroom if you are not 100% certain of it's identity and always ask an expert for ID help. There are common look-alike mushrooms that can fool people. There are also deadly poisonous mushrooms, so never eat a mushroom you can't identify. 

I asked Mary if she had any favorite recipes- she really didn't have a favorite, per se, but she was kind enough to share the recipe for that amazing chanterelle ravioli in sweet corn broth so let's head into the kitchen and make this beautiful dish.

Mary's Chanterelle Ravioli in Sweet Corn Saffron Broth

For the ravioli:
1/2 pound (approximately) Chanterelles, cleaned
1 or 2 cloves garlic, minced
2 shallots, minced
2 tablespoons butter
2 tablespoons olive oil
1/4 cup Mexican crema
1 teaspoon finely minced fresh rosemary
1/2 cup Parmigiano Reggiano
salt and pepper
fresh pasta dough 

For the broth:
3 cups water
2 cloves garlic,cut in half
1/2 cup minced onion
3 ears of fresh sweet corn, cut from the cob
pinch of saffron

Slice the chanterelles. 

In a large skillet, heat the butter and olive oil. Add the mushrooms, shallots and garlic. Season with salt and pepper. Saute over low heat, covered for about 15 minutes. Set aside to cool.

Meanwhile, in a large saucepan, combine the broth ingredients. Bring to a boil, then reduce heat and simmer for an hour. Remove from heat and allow to cool before straining. Reheat the broth when ready to serve.

Place the cooled mushrooms in a food processor and pulse to chop. Remove to a bowl and gently mix in the crema, rosemary, and Parmigiano and mix well. Taste for seasoning.

Roll the pasta dough thinly and cut into squares. Fill with a small scoop of the filling, moisten with a little water and top with a second pasta sheet, pressing to seal. Mary used homemade pasta dough for her ravioli. Sometimes I use wonton skins to save time and it works like a charm, using an egg wash to seal them.

Cook the ravioli in boiling salted water until cooked through. Fresh pasta cooks quickly so don't stray too far from the pot. Remove with a slotted spoon and place in shallow bowls. Ladle the sweet corn broth over and garnish with fresh rosemary leaves.

This dish is simply gorgeous and is worthy of ANY fine dining restaurant. It makes a fantastic first course for just about any cuisine. Chanterelles are a very special treat and saffron just brings this broth to the next level. 

I enjoy browsing the group every day and marveling over all the new dishes people are sharing. Now if I can just find time to get out in the woods!

**All photos are property of Mary Smiley

Small Town Surprise!

I set out on a qwest for vegetable soup. My destination was a teeny tiny small town (and I mean SMALL town) market. What I got was NOT what I'd bargained for!

Just a normal Friday evening for us, as The Chef has some time off right now and we are taking advantage of the evenings together, we decided, well actually I begged and he relented, to take a drive on this beautiful spring evening to the little town of Fontanelle, in Adair County, Iowa. I am planning a product review and blog post for a product that can only be found at their little store, so off we went.

Pulling in the parking area it just seemed like a smallish grocery market, nothing special. Walked in the door and right there in a special rack was the soup I came after. We decided to browse a little, and as I turned around, I became amazed at what I was seeing. 

Organic foods lined the shelves. Grains such as quinoa, hemp and chia seeds, specialty flours and grain products of many many kinds filled shelf after shelf. Brands I know- like Bob's Red Mill!! 

Gourmet sauces and condiments, Tomolives even! A nice selection of hot sauces- one of our favorite things to sample. 

Unique pastas such as Amish-made kluski and gluten free quinoa spaghetti. A small but fresh and well stocked affordable produce section. The old fashioned meat counter filled with beautiful cuts of fresh meat. 

But the best was yet to come. We love sushi. LOVE it. I've been looking around for a sushi making class so we could make our own- and here, nestled among Asian food items I had never seen even in the huge city supermarkets, were sheets of nori and a sushi rolling mat kit. Heaven !!!

I think it goes without saying, we did not leave that store with just the 2 quarts of locally made soup and I also think most of you know by now, this will not be a one-time visit.