1-855-328-8732
info@earthy.com

Email A Friend

Send this product to a friend...
 
 
 

Your Cart

Empty

Top Sellers

Earthy Delights White Truffle Oil - 250 ml

Earthy Delights White Truffle Oil - 250 ml
SKU:  TOW105
Price: $24.50

Add Earthy Delights White Truffle Oil - 250 ml to Cart

Yuzu Juice - 5.06 oz

Yuzu Juice - 5.06 oz
SKU:  ASY102
Price: $12.50

Add Yuzu Juice - 5.06 oz to Cart

Earthy Delights Crema di Balsamico (Balsamic Cream) - 500 ml

Earthy Delights Crema di Balsamico (Balsamic Cream) - 500 ml
SKU:  VNC101
Price: $12.50

Add Earthy Delights Crema di Balsamico (Balsamic Cream) - 500 ml to Cart

Home  >  GIFTS  >  MOST POPULAR

Chef's Salts of the World Sampler

Item #: SSG201
Our Price: $27.95 $22.95 ends 7/1/2014
 
Quantity:
More
Less
 
129 units available

Description 

 

 

The Chef's Salts of the World Sampler is our best-selling gourmet gift of all time! 

 

This charming little boxed set is the ultimate gift for foodies, offering the perfect opportunity to sample and compare a selection of natural salts from all over the world.  

 

The Chef's Salts of the World Sampler contains six different salts with detailed descriptions & suggestions for their use. The compact size makes it ideal for travelers, culinary students and discriminating diners on the go.

 

 

These pristine salts should be used to finish foods at the last minute so the unique flavor and texture of each may be experienced fully. Each salt contained in the collection has a different mineral characteristic.

The Chef's Collection contains six 1 oz vials of salts including Italian Trapani Sea Salt, Pink Himalayan Salt from India, Seoul Bamboo Salt from Korea, briny Dominion Sea Salt from New Zealand, Black Lava Salt from Cyprus, and Kechil Sea Salt crystals from Indonesia.

A wonderful gift for any food lover!

 

 

Recipes

Wild Rice Salad with Dried Cranberries
Wild rice, although not really a rice at all, is a true North American native. For many households, it has become a regular part of Thanksgiving family dinners and other festive fall & winter meals. This flavorful and nutritious salad is substantial enough to stand on its own as a light main dish, but it goes equally well with just about anything. Whenever you make it, make plenty of it. It refrigerates well and the rich, nutty flavor of this salad, brightened with citrus and laced with plenty of dried cranberries, pecans, celery & ginger, may even taste better the next day as leftovers.

Serves: 4 - 6
Time: 1 hour

View Recipe
Print Recipe
Potato Galette with Truffle Butter & Smoky Paprika
This elegant potato galette is well-suited for any meal, from a hearty country breakfast to a sit-down dinner. It goes with just about any dish - roasted poultry, grilled steaks, pan-fried chops - but it is especially wonderful with salmon.

Fingerling potatoes are simply the best for this dish. They have loads of flavor and actually taste like a potato - sweet and earthy. And what else is more earthy than real truffle oil? You don't have to use a lot - a little is enough to add a hint of subtle flavor that will gently permeate the entire dish. Use the good stuff - 100% natural truffle oil is less powerful than the artificially flavored kind, but the difference is amazing. Smoked Spanish Paprika adds the finishing touch with a touch of deep, rich smokiness.

Don't be intimidated by the preparation - it's actually a very simple dish to make. Once you get started, things go very quickl
View Recipe
Print Recipe
Pasta Carbonara with Mushrooms
Rich, delicious and satisfying Pasta Carbonara is one of Rome's most famous dishes. Its origins are somewhat obscure, but it was almost certainly invented in the mid-20th century, most likely at the end of World War II when many Italians were eating eggs and bacon supplied by American troops. The classic elements of the dish are constant: eggs, cheese, black pepper and cured pork (usually guanciale or pancetta).

This is not a "saucy" dish - there is just enough of the rich, savory mixture of whole eggs, cheese and pancetta to coat each strand of spaghetti. Our version differs slightly from the traditional Italian recipe with the addition of mushrooms, but we think you'll agree that it adds a deliciously wonderful touch of flavor.
View Recipe
Print Recipe
Artichokes & Lobster with Angel Hair Pasta
This is pasta like you've never had it before. The mint, hot chili and the wine will keep you guessing about exactly what it is that you're tasting. A piquant tomato sauce and the artichokes are perfect foils to morsels of sweet lobster meat, and the colorful presentation is appealing to the eye.
View Recipe
Print Recipe
Basil Pesto
The classic! So easy, yet elegant. Be sure to make extra whenever you whip up a batch . Pesto can be used in a variety of ways; for example, put a dab in minestrone soup, use as a filling for tortelloni or mix into your favorite potato or pasta salad.
View Recipe
Print Recipe
Fettuccine with Morels
Though many people like their morel mushrooms sautéed and served with toast, there's another entire camp of 'shroomers who love the undeniably delightful experience of enjoying them with pasta. Pasta is a natural background for fine quality mushrooms, and morels pair excellently with fettuccine.
View Recipe
Print Recipe
Fettuccine with Morels & Breast of Pheasant
This is a truly memorable Celebration of Spring - perfect for a special occasion, and not intricate.

Pheasant is a very fine-grained and lean poultry with a mild flavor that goes exceptionally well with the other wild ingredients. If you can't find pheasant, substitute chicken.
View Recipe
Print Recipe
Mrs. Bellofiore's Basil Pesto
This version of the classic Basil Pesto is simple, but delicious. It was contributed by the 83 year old mother of one of our associates who served it to her family every Thursday evening for many years.
She says that she hopes everyone enjoys it, but that all royalties must be paid in cash.
View Recipe
Print Recipe
Pasta with Mushrooms and Hazelnut Oil
This recipe is one of those amazingly simple sauces that you can make while the pasta cooks. It os elegant enough for a formal luncheon or dinner. You don't have to let on how easy it is!
View Recipe
Print Recipe
Orzo with Goat Cheese, Green Beans, and Tomato
Orzo, a rice-shaped pasta shines in this quick-to-the-table dish. In the summer, when we have such a wealth of fresh tomatoes and home grown green beans, this is a wonderful way of combining pasta and vegetables. The goat cheese adds that sharp note to the symphony of flavors. Try a flavored orzo to really keep them guessing.
View Recipe
Print Recipe
Orzo with Shrimp, Tomato Sauce, and Feta Cheese
A rustic, comfort food that is easy to prepare and extremely versatile. The hot orzo softens the bits of Feta cheese to a creamy consistency, making the combination especially appealing when served warm. But it's good at room temperature too, for those hot summer days...and nights.

Try substituting goat cheese for Feta, or green olives for the Kalamatas, adjust the amount of chile peppers to suit your taste.

This recipe is adapted from Gourmet Magazine.
View Recipe
Print Recipe
Penne with Roasted Tomato and Garlic
This rustic pasta is a vegetarian's delight. Oven roasting the tomatoes adds a heartiness to the sauce, despite the small amount of ingredients in it.
View Recipe
Print Recipe
Pepperoni-Mushroom Pasta
Pizza isn't the only thing that benefits from the hot and salty tang of pepperoni. Brought together by a wild mushroom and spinach cream sauce, pasta and pepperoni prove to be perfect partners.

It makes a wonderful, informal meal, and goes together very quickly. This is an excellent way to cook up something "special" on short notice.
View Recipe
Print Recipe
Spaghetti Con Funghi e Carciofi
This updated version of an Italian classic is perfectly suited to the modern American kitchen. The naturally sweet, delicate flavor of artichokes is the perfect counterpoint to the rich savory taste of porcini mushrooms. If you prefer a vegetarian version, just replace the veal stock with vegetable or mushroom stock.
View Recipe
Print Recipe
Spaghetti alla Spolentina
Have you ever cooked with truffle oil? It imparts the most wonderful flavor to everything it comes into contact with. Be sure when using it that you don't cook it. It can be warmed, but the flavor will diminish if it is exposed to high temperatures. Try a splash of it on pasta dishes, or add some to your favorite risotto. It's wonderful in eggs and adds depth, interest, and a delicious flavor to vegetable dishes.

The truffle oil in this recipe turns a simple pasta dish into a masterpiece!
View Recipe
Print Recipe
Spaghetti with Morel Mushrooms and Asparagus
Wild mushroom and asparagus pasta with pine-nuts and herbs...truly a fruits-of-the-earth dish.
View Recipe
Print Recipe
Mushroom Bolognese
A classic Bolognese sauce is one of the big, heavy sauces, filled with meat. It is a long-cooking sauce that needs a slow simmering to tenderize the meat and transfer the flavor to the sauce.

This version, however, using mushrooms, cooks in less than a third of the time without compromising the intense flavor. You can be creative and use any mushrooms you wish, especially the ones you pick yourself!
View Recipe
Print Recipe
Pasta alla Carbonara with Ramps
It seems that trendy restaurants are constantly "re-discovering" new ingredients that are actually very old traditional foods. Hog jowl (guanciale in Italian), a bacon-like cured pork, is one such "hot" ingredient. Old timers have never forgotten about them and have relished their rich layers of flavor and texture for generations. It's only fitting that we pair them up with ramps, another old-time country food, in this updated version of the Italian classic, Pasta alla Carbonara.

As with most Italian pasta dishes, there is relatively little sauce. The eggs are added to the sauce raw, and cook with the heat of the pasta itself, forming a coating on the noodles, with chewy nuggets of hog jowl scattered among them.
View Recipe
Print Recipe
Black Beluga Lentil Salad with Goat Cheese
Black beluga lentils are aptly named. Not only do the tiny jet-black lentils resemble beluga caviar in appearance, they also possess a warm, nutty flavor that is not unlike that of their namesake.

Black beluga lentils, like French Green Lentils (lentilles du Puys), differ from other "garden variety" lentils in several ways. Black Beluga 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 beluga 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 beluga lentils fades to an attractive rich nut-brown hue during the cooking process. Their mild, but distinctive "legume" flavor melds beautifully with vinaigrettes and marinades, and accommodates itself well to soups and stews too.
View Recipe
Print Recipe
Green Beans with Chanterelles
In this recipe, the delicate flavors of fragrant chanterelle mushrooms and tender, young green beans are well-matched. Toasted hazelnuts and a splash of dry sherry add a mellow, nutty note.
View Recipe
Print Recipe
Caramelized Wild Leeks (Ramps)
In the south, ramp season begins in early Spring,
just after the ground begins to warm. The first ramps of the year are young and tender with a slender bulb, barely the size of scallions. As the season progresses, the harvest moves north, where allium tricoccum is better known as the "wild leek." By mid-June, the green leaves have yellowed and fallen away and the bulb swells and mellows in flavor.
View Recipe
Print Recipe
Smoky Roasted Potatoes With Herb Butter
Roasting potatoes really brings out their best qualities. Adding a hint of smoky olive oil and a finishing touch of herb-laced butter makes them even better.
View Recipe
Print Recipe
Roasted Fingerlings with Lavender Salt
It's easy to enhance and intensify the naturally sweet, earthy flavor of fresh fingerling potatoes by roasting. The classic herb blend, Herbes de Provence, and pungent, aromatic lavender transform this simple dish into something truly special.
View Recipe
Print Recipe
Scrambled Eggs With Ramps
Here's one of the more traditional ways of preparing ramps that adheres to the principle of "less is more." Nothing fancy - just a few simple ingredients of good quality.

Find farm-fresh eggs and real smoked bacon if you can - you won't regret it.
View Recipe
Print Recipe
Artichoke Risotto
An elegant variation on the sublime Northern Italian rice dish, which can be served as a sophisticated accompaniment to any number of entrees, or as an elegant first course.
View Recipe
Print Recipe
Balsamic Roasted Carrots
This recipe is adapted from one in Gourmet Magazine. It is a simple variation on caramelized carrots with sugar. The Balsamic vinegar adds a delicate tart note to the sweetness.
View Recipe
Print Recipe
Blue-on-Blue Potatoes
Peruvian Blue potatoes are not just aesthetically pleasing, but also taste wonderful. Lavender and potatoes are a classic combination that is visually enticing. This recipe is adapted from The New York Times.
View Recipe
Print Recipe
Braised Chestnuts
This simple dish is unusual, delicious, and the perfect accompaniment to almost any Autumn entrée. Use fresh or frozen chestnuts - either will work just fine. Perfect with a turkey or with any kind of roast. Braised chestnuts can even be adapted for a vegetarian menu simply by using vegetable stock instead of chicken stock.
View Recipe
Print Recipe
Broccoli with Lemon Garlic Butter and Pine Nuts
This is a new and very flavorful way in which to try broccoli. The lemon garlic butter and pine nuts add a delightful richness and tang.
View Recipe
Print Recipe
Chanterelle Mushrooms with Tarragon and Shallots
This is a quick and easy dish that goes well in the summertime with grilled chicken or pork.
View Recipe
Print Recipe
Chanterelles Printanier
Printanier is French for "made or dressed with diced Spring vegetables". Bring a little Spring to your table when fresh Chanterelles are available. This easy recipe is truly refreshing and pairs well with just about any main course.
View Recipe
Print Recipe
Chestnuts Simmered in Butter
The basic recipe for cooking and peeling chestnuts. A springboard to other delicious dishes. A must in every cook's repertoire.
View Recipe
Print Recipe
Chestnuts and Brussels Sprouts
This is a variation on a classic Italian recipe, although they like to roast them. Boiling them produces a softer chestnut that goes well with the Brussels sprouts. Chestnuts go very well with pork, turkey and goose.

Using ready-to-eat chestnuts, cuts the cooking time significantly, which allows you to have this on the table quickly.
View Recipe
Print Recipe
Fiddlehead Ferns with "Escargot" Butter
For those of you who don't care for snails, this recipe has no snails in it. This is called "escargot butter" because the butter is seasoned in the same way that it might be if it were being used with snails. This is a time-honored tradition.
View Recipe
Print Recipe
Fiddlehead Soufflé
Fiddlehead ferns are crunchy, with an explosive fresh flavor not unlike asparagus. In general they're at their best when they're prepared very simply: steamed and served with melted butter, salt and pepper. There are exceptions, though. There's something about a fiddlehead soufflé that captures the imagination.
View Recipe
Print Recipe
Fiddlehead and Ham Casserole
A versatile recipe that can be served as a main meal, or in smaller portions as an appetizer or side dish. Frozen fiddleheads may be substituted if fresh aren't available. This is a perfect dish for using cooked ham, maybe after Easter. Creamy with a crunch of Spring.
View Recipe
Print Recipe
Fiddlehead, Wild Mushroom and Ramp Frittata
A stylish and delicious way to use our "Spring Trio", fresh wild mushrooms, fiddlehead ferns and ramps (wild leeks). The flavors all co-mingle into a dance of Spring. An easy to prepare frittata that is elegant and flavorful!
View Recipe
Print Recipe
Goat Cheese-Stuffed Cherry Tomatoes
A visually pleasing as well as delicious little appetizer. Very simple to make and very easy to eat. Perfect for an elegant luncheon or dinner.

Toast your pine nuts before using them. Uncooked, they're just a bit "gummy" and bland. Toasted, they're crunchier and have a deeper, nuttier flavor. Just place them on a baking sheet in a preheated oven at 350 degrees for ten minutes, or until they're a beautiful light golden brown.

This recipe comes to us with permission from Charlie Trotter, from his book, "Charlie Trotter Cooks at Home". Serves four.
View Recipe
Print Recipe
Duck Fat Roasted Fingerling Potatoes
A totally decadent style of roasting potatoes, head and shoulders above any other way. The flavor is indescribably wonderful. Once you try it, it's hard to go back. Using fingerling potatoes doubles the decadence!
View Recipe
Print Recipe
Jasmine Rice with Crispy Shallots & Celery Root
A delicious way to enhance rice for a change of pace from the usual plain side dish. This delicious recipe is adapted from Gourmet Magazine.
View Recipe
Print Recipe
Mascarpone and Fiddlehead Puff Pastry Delight
This is a way of serving a ragout as an appetizer - very interesting and delicious besides. This recipe will make just two four-inch pastries, so keep this in mind if you're cooking for a crowd. The fiddleheads are superb in this dish. It's visually interesting...a ragout wearing a cap!
View Recipe
Print Recipe
Minestra Di Castagna
This recipe is adapted from one by the great Italian chef, Mario Batali. It makes a wonderful, hearty side dish with meat or poultry, or a great vegetarian main course. This is one of those wonderful dishes that you can use your imagination on. Add a small amount of chopped bacon or some sautéed mushrooms. Try it with leeks and finely diced carrot, or add chopped florets of broccoli and cauliflower.

Ready to eat chestnuts may be substituted to save time, without compromising the flavor.
View Recipe
Print Recipe
Morel Mushroom Bake
This is a simple recipe, long on flavor, and short on fussy preparation time. This is super when served with hot homemade soup, and absolutely beyond compare served with something elegant, like a roasted pheasant or wild game.
View Recipe
Print Recipe
Morel and Fiddlehead Fern Ragout
This is a recipe that's been adapted from one by Emeril Lagasse. It's beauty and simplicity is inspired, whether served for a formal dinner or on the patio. A true Taste of Spring!
View Recipe
Print Recipe
Morel and Ramp Crostini
This is a simple and delicious appetizer. It calls for a generous ½ cup of ramps. If you want a more mildly flavored dish, cut the ramps back to ¼ cup or so. You may want to experiment until you've found the combination just right for you. This appetizer may be served warm or at room temperature. May also be served as a side dish.
View Recipe
Print Recipe
Mushroom Bread Pudding
This is another one of those wonderfully hearty side dishes that can double as a main vegetarian course. This recipe will yield 20 small puddings, so cut the recipe in half if you don't have a crowd.
View Recipe
Print Recipe
Mushroom Frittata
Use clamshell mushrooms in this frittata for their subtle seafood flavor. It adds just the right touch to a wonderful recipe. This is one of those dishes that can be made a couple of hours ahead of time, giving you plenty of time to clean up, greet your guests, and enjoy their company. Though it's simple to make, it has an elegant and exotic flair, and it's excellent for hot evenings when no one wants a heavy dinner.
View Recipe
Print Recipe
Mushroom and Pea Quinoa Risotto
This is a wonderful dish for any season, and is an elegant accompaniment for any hearty meal. It can also hold its own as the main course for a vegetarian dinner, and goes marvelously with tossed greens. To add a touch of the exotic, more than a touch of "mystery," and a fabulously delicious flavor, serve with a simple salad, tossing the greens with vinegar and tasty roasted pumpkin seed oil.
View Recipe
Print Recipe
Omelette aux Fines Herbes
A simple yet elegant omelette in which the Fines Herbes, a popular French combination of tarragon, chervil and chives, adds a distinctive flavor. A little truffle salt wouldn't hurt too much...
View Recipe
Print Recipe
Paprika Roasted Potatoes
This simple recipe is adapted from B. Smith's Entertaining and Cooking for Friends. Try them at room temperature, hot or even chilled. Either way, they are delicious.
View Recipe
Print Recipe
Parsnip Puree with Vanilla
Parsnips have a sweet, earthy flavor that actually gets better if they've been left in the ground until the first frost. This simple recipe lets their natural goodness shine through. A little good quality vanilla acts as a flavor "potentiator", subtly boosting the flavor of the parsnips while remaining inconspicuously in the background.

Everyone loves this dish, but no one is ever able to figure out the "secret ingredient"!
View Recipe
Print Recipe
Polenta Gratin
This is a delicious side dish that goes well with a wide variety of main courses. Use different cookie-cutter shapes for different occasions. Served with creamed spinach and Beef Tenderloin, it becomes a rare gourmet treat. To save yourself some time, the polenta can be prepared a day ahead and chilled overnight. Bake it when you're ready.
View Recipe
Print Recipe
Potato Gratin with Fresh Wild Chanterelles
Potatoes au gratin elevated to new heights by pairing fingerlings with wild Chanterelles. A little dried porcini deepens the earthy flavors.
View Recipe
Print Recipe
Potato and Black Truffle Gratin
This is a deliciously rich dish.. It's a perfect accompaniment to red meat, such as lamb, or prime rib. This recipe is adapted from one created by Bobby Flay.
View Recipe
Print Recipe
Potato and Mushroom Gratin
A mouth-watering twist to a comfort food we are all familiar with. Add chanterelles and Asiago cheese for a tummy-warming treat.
View Recipe
Print Recipe
Quinoa Mediterranean
Quinoa, is a delicate, light grain and easy to digest and is higher in protein than most grains. Paired with a light Greek-style dressing, artichoke hearts, Kalamata olives, and Feta, it is a healthy, easy to make and elegant side dish.
View Recipe
Print Recipe
Ramp Pudding
This "pudding" is more a savory bread pudding or "strata". It makes an elegant side dish. It is very versatile and lends itself to variations of your own creativity.
While it's baking, it will fill the whole house with the intoxicating aroma of ramps.
View Recipe
Print Recipe
Ramps Piquant
The recipe is basically a flavor explosion emphasized by texture. Not subtle, this is a wonderful way to add interest and depth to an otherwise "not-particularly-interesting" meal. For example, regular every day pork chops become a gourmet experience when served with ramps piquant. Use this recipe to dress up ordinary things and turn them into an adventure for your palate.

Vaguely reminiscent of rarebit without the beer.
View Recipe
Print Recipe
Ramps with Bacon and Hard-Cooked Eggs
Fast and easy appetizer or side dish elevated to gourmet status! Ramps and artisinal bacon, go together like a wine and cheese!
View Recipe
Print Recipe
Ramps with Eggs
To really make this a special egg dish, sprinkle on some truffle salt just before serving. A perfect way to ease into a Spring day!
View Recipe
Print Recipe
Roasted Masala Potatoes
A classic potato curry dish that is easy to make and compliments just about anything. Using the fingerling potatoes adds a little elegance to this rustic dish.
View Recipe
Print Recipe
Roasted Wild Morels with Shaved Parmesan
An interesting way to serve morels in a salad. The balsamic and sherry vinegar bring out the woodsy flavor of the morels. Elegant enough for a formal dinner.
View Recipe
Print Recipe
Russian Style Sautéed Chanterelles
Chanterelles are a lovely pale orange in color, the scent often described as being similar to apricots or peaches. They have a mild, but saturated flavor which stands up to other ingredients.

This is an old recipe from the Old World. It's easy, it's fast, and it's delicious. The bacon flavor lends itself well either to a breakfast dish, or a side dish at dinnertime.
View Recipe
Print Recipe
Sautéed Baby Artichokes
The baby artichokes are a sophisticated first course, or side dish for any dinner party. Easy to make and a joy to eat.
View Recipe
Print Recipe
Sautéed Fiddlehead Ferns with Parsley and Garlic
A classic, basic recipe to enjoy the flavor of fresh fiddlehead ferns. No frills needed.
View Recipe
Print Recipe
Sautéed Fiddleheads with Ramps
A very simple Spring blend of wild ramps and fiddleheads to prepare. The carrots and cilantro add a delicious undertone to the green flavors.
View Recipe
Print Recipe
Sautéed Fiddleheads with Morel Mushrooms
Simple to prepare, yet brings out the best in all flavors. The rich, earthy flavor of fresh morels is enhanced by green, fresh ferns and shallots. Use as appetizer or a side dish.
View Recipe
Print Recipe
Sautéed Fiddleheads with Pancetta
This is so simple, and so good. Be sure you have a fine quality pancetta - otherwise, the flavor will be inferior and you'll ruin an otherwise lovely batch of fresh fiddleheads.

View Recipe
Print Recipe
Sautéed Ramps with Apple Smoked Bacon
In Appalachia, where they are highly revered, ramps are often fried with "taters" in bacon grease or scrambled with eggs and are usually served with bacon, beans, coleslaw and cornbread. But there are literally hundreds of ways to cook ramps and many recipes are easily adapted to accommodate the powerful flavor and aroma of this wild member of the onion family.

This recipe makes four servings - less, if you're a real ramp fanatic.
View Recipe
Print Recipe
Sautéed Spinach with Dried Shiitakes and Shallots
Using dried shiitakes only intensifies their flavor, which in turn is enhanced by the dark green flavor of spinach. The exotic dance of flavors belies the ease of preparation.
View Recipe
Print Recipe
Scalloped Potatoes With Ramps
The distinctive bite of ramps adds a new dimension to this recipe for the family classic, Scalloped Potatoes. If you don't have fresh ramps or wild leeks, defrosted frozen ones will work nicely.
View Recipe
Print Recipe
Simply Delicious Fiddlehead Ferns
Fiddlehead ferns can be prepared in many different ways, including soups, soufflés, and casseroles. But many people prefer them when they're cooked very simply. This is one of those "simple" recipes. The lemon adds a wonderful zing to the fiddleheads, and the butter adds the perfect finishing touch.
View Recipe
Print Recipe
Stuffed Morel Mushrooms II
This is a superb and very special way to enjoy morels. Perfect for a special occasion.
View Recipe
Print Recipe
Truffled Mashed Potatoes
This is one of those recipes that will vary a lot depending on your own preference. You may prefer just a subtle hint of truffle, in which case you should cut back on the amount to about a half-tablespoon. On the other hand, if you're a lover of white truffle oil (ahem) you may want to start with two tablespoons and see if that seems adequate. This recipe will serve about six, depending on their appetites and what else you're serving.

Truffle oil is like fairy dust - it adds a bit of mysterious magic to anything you put it on!

To really make these mashed potatoes special, try using tender, creamy, fingerling potatoes!
View Recipe
Print Recipe
Truffled Potatoes
This is a dish that is both beautiful and delectable. The potato flavors are intensified by fresh truffles and softened by the cream. It's a dream of a dish - or a dish dreams are made of!
View Recipe
Print Recipe
Vesuvio Potatoes
These are delicious when served with a fine quality steak, lamb, or chicken. Use a fine quality olive oil, and make sure the garlic is fresh. When serving a side dish that's as rich and flavorful as this one, it's important to serve another dish that provides the palate with a "resting place." If you're serving a vegetable, for example, keep it simple and straightforward, without a lot of spices. This recipe comes from the book "Harry Caray's Restaurant" by Jane and Michael Stern.
View Recipe
Print Recipe
Wild Rice Stuffing with Chestnuts
Don't wait for Thanksgiving to make this excellent stuffing. You can enjoy it as a side dish any time of year, especially if you use the ready-to eat chestnuts or even the frozen ones.
Wild rice has a nice chewy texture and is very flavorful compared to its domesticated counterparts. The addition of fresh chestnuts enhances the earthy flavor of the wild rice, adding a little mystery.

This recipe will make approximately enough for a 14-16 pound turkey.
View Recipe
Print Recipe
Wild Rice Stir-Fry with Chanterelles, Apples & Dried Cherries
An elegant way to serve wild rice as a flavorful and interesting side dish. It may be served as a salad course as well. The rich flavor of chanterelles is enhanced by the sweet cherries and tart apples. Magnifico!
View Recipe
Print Recipe
Potato , Blue Cheese & Chanterelle Gratin
This dish has one of the most distinctive flavor combinations I've ever experienced, especially considering that the mushrooms and the potato both tend to have mild flavors. All kinds of things start happening when you add blue cheese to this wonderful base. See for yourself what it can do to liven up your table when served with just about anything. As a main course for vegetarians, this is great. It's also wonderful served with beef or pork, and makes a great accompaniment for fish or poultry. Make sure the cheese is at room temperature when you make the recipe.
View Recipe
Print Recipe
Truffled Twice-Baked Potatoes
Consider the humble potato. Cheap, dependable and nourishing - potatoes are a comforting and familiar staple.
But the potato can also be your ticket to foodie paradise in this upscale version of the classic Twice-Baked Potato. Organic truffle oil elevates this savory dish to the heights of flavor. No lowly tuber, this!
View Recipe
Print Recipe
Fingerling Potatoes with Mint and Chives
Nothing evokes the deep, mellow flavors of the earth like plump, tasty fingerling potatoes. The rich flavor of real butter enhances the smooth, silky texture of the potato; fresh chives and mint bring out the herbal notes.
Simple, satisfying and delicious!
View Recipe
Print Recipe
Asparagus Benedict With Miso-Butter
This luscious dish is adapted from a recipe by New York chef David Chang. We've spun it into something a little more familiar to most of us - probably the most famous brunch dish of them all, Eggs Benedict. Our version replaces the usual Hollandaise sauce with an equally rich, equally tasty Miso Butter. Make this dish all your own by adding other ingredients - Canadian bacon or pancetta, smoked salmon or maybe even crab, lobster and/or truffles.
View Recipe
Print Recipe
Red Cabbage with Chestnuts
The sweet, earthy flavors of cabbage and chestnuts make this the perfect accompaniment to a fall meal. This classic of European cookery is updated for preparation in the microwave, speeding cooking time while preserving flavor & nutrients.
View Recipe
Print Recipe
Deviled Ramps
Grilling ramps really brings out their sweet, smoky side, but their distinctive flavor is still strong enough to stand up well in this spicy preparation. Leeks and mustard are a classic pairing, but we think this unusual (and very easy) variation will make everybody sit up and take notice.
View Recipe
Print Recipe
Matsutake Veloute
Matsutake: From the depth of the pine forest, the voice of the hawk - Koya.

This is a mushroom with a unique scent. It is so distinctive, in fact, that it is sometimes used to identify the mushroom. It is fragrant, spicy and clean-smelling - so much so that it is particularly treasured by Japanese chefs. The word "matsutake" means "pine mushroom."
View Recipe
Print Recipe
Stuffed Shiitake Mushrooms
A stuffed mushroom recipe that is versatile and foolproof.
View Recipe
Print Recipe
Morel Mushroom Rice Pilaf
A versatile side dish that is a snap to make but is gourmet in looks and taste.
View Recipe
Print Recipe
Morels and Ramps in Phyllo
Morels and ramps - what is more evocative of spring?
These two spring-time delicacies pair wonderfully in this recipe inspired by the famous Greek spinach dish, Spanakopita. Meltingly crisp layers of buttery pastry give way to the distinctive earthy flavors of morels and ramps. If you use early spring ramps as we suggest, you can use all the greens, right up to the tip.
View Recipe
Print Recipe
Grilled Pork Steaks with Balsamic-Rosemary Glaze
Don't know what to make for dinner tonight? Chances are that you already have most of the ingredients to make this incredibly flavorful dish.

Tender & inexpensive pork steaks get a big flavor boost from a quick basting with a rich, tangy balsamic, rosemary & butter glaze. You can prepare this recipe under the broiler or on the stove top using a grill pan, but it's at it's absolute savory best when done on a charcoal grill.
View Recipe
Print Recipe
Pork Loin Chops with Peppered Maple-Mustard Glaze
Good maple syrup is much, much more than just a topping for pancakes and waffles. The deep, rich flavor of dark amber Michigan maple syrup and tart apples add sweetness to tender, succulent pork loin chops. Dry mustard and mustard seed contribute their distinctive tang while a generous spike of fresh black pepper provides heat.
View Recipe
Print Recipe
Bacon-Wrapped Tenderloin with Mushroom Risotto
Remember to allow at least 40 to 50 minutes for the risotto to cook. Charlie Trotter suggests partially cooking the risotto earlier in the day, using only three-quarters of the mushroom stock. Refrigerate it in the pan, then just prior to serving, return the pan to the heat. Add the remaining mushroom stock in ¼ cup additions and continue with the recipe as directed. This recipe is from Charlie Trotter's book "Charlie Trotter Cooks at Home" published by the Ten Speed Press.
View Recipe
Print Recipe
Balsamic Glazed Flat Iron Steak
The Flat Iron Steak, a relatively new cut of steak, has recently been surging in popularity and it's no wonder.
Discovered by researchers at the University of Nebraska, the Flat Iron Steak has been characterized as the second most tender cut of beef after the tenderloin. It's often described as having both the tenderness of a rib eye or strip steak while still having the earthy, full-flavored character of a sirloin or skirt steak.

We recently experimented with Flat Iron Steaks and came up with a real winner of a recipe. It's so simple, it's ridiculous - and the flavor, texture and aroma are out of this world!
View Recipe
Print Recipe
Braised Pork with Chestnuts
A delicious rustic pork dish with chestnuts, guaranteed to satisfy.
View Recipe
Print Recipe
Grilled Pork Chops with Peach Glaze
This dish is elegant and delicious, and a refreshing change from traditional, rich barbecue sauces. An important issue to keep in mind here is that both the rub and the sauce contain sugar, which may burn while on the grill. Build your coals so that there's a "cool side" to the grill. If the sugar starts to burn, move your chops to the cool side.
View Recipe
Print Recipe
Grilled Rack of Lamb with Rosemary Sauce
Grilled to a golden brown and smothered with rosemary sauce, this rack of lamb, when separated into succulent chops, will become a favorite. Perfect for informal garden parties or for an elegant occasion.
View Recipe
Print Recipe
Hickory Glazed Pork Loin
A good roast pork loin is one of the tenderest, most flavorful cuts of pork. This simple recipe yields a succulent roast that is tender, moist and packed with flavor. The addition of hickory syrup to the marinade adds a subtle dimension and a scintillating flavor.
View Recipe
Print Recipe
Lamb Shanks with Orzo
Orzo is a wonderful pasta that looks like large grains of rice. But it's actually made from semolina. It's delicately flavored and chewy, and absorbs any flavors it is cooked with, while retaining its firmness. Using flavored orzo adds a new dimension to the dish.

The lamb shank ends up tender and falling-off-the-bone delicious.
View Recipe
Print Recipe
Lamb with Rosemary, Cherries & Wine
Lamb is an elegant alternative to the usual meat fare and its delicate flavor and natural tenderness make it ideal for cooking fairly quickly. The flavor of the lamb is enhanced by the rosemary and intensified by adding the sweet cherries and red wine.
View Recipe
Print Recipe
Loin of Pork Stuffed with Porcini
A departure from the usual bread stuffing, this mushroom stuffing gives it a "special" flair, but the process is still simple enough that you won't be spending all day in the kitchen.

This recipe is modified from one produced by Jennifer Paterson and Clarissa Dickson Wright.
View Recipe
Print Recipe
Panko-crusted Pork Tenderloin with Autumn Berry Mustard
Delicious, elegant - and so easy to prepare!
Wild autumn berries are found in the woodlands of the upper Midwest and southern Canada. They're justifiably famous for their delicious, tart flavor and rich burgundy color. In this recipe, autumn berry preserves pairs beautifully with tangy coarse grain mustard to make a memorable sauce for tender, juicy pork tenderloin in a crisp panko crust.
View Recipe
Print Recipe
Pork Medallions with Balsamic-Honey Glaze
The mouth-watering smell of this pork tenderloin cooking on the grill is simply impossible to resist. Be sure to make extra...it tastes delicious chilled, sliced and on sandwiches.
View Recipe
Print Recipe
Pork Satay
The classic Thai-style of grilling small pieces of pork. The fragrance alone beckons to your senses. A perfect meal that can be prepared ahead of time and cooked quickly, leaving you time to spend with your guests instead of in the kitchen. You can cut the marinating time to suit your schedule, it will still taste delicious.
View Recipe
Print Recipe
Pork Tenderloins Stuffed with Chanterelles
Pork tenderloins are flavorful, inexpensive, versatile, and a breeze to cook on the grill in the summer, or in the oven during the rest of the year. Experiment with different mushrooms for variety.
View Recipe
Print Recipe
Short Ribs Braised with Onions & Stout
Short ribs are very meaty and very tasty. They're perfectly suited to a long, slow braise. This recipe, based on the Belgian classic "Carbonnade à la Flamande" concentrates on three ingredients - beef, beer and onions.

The result?
Tender, succulent ribs bathed in a deep, rich & flavorful broth. Now that's rib-sticking, comfort food!
View Recipe
Print Recipe
Sirloin Salad with Dried Cherries & Blue Cheese
The dried cherries, pine nuts and blue cheese are a surprising combination that works together well with the red meat and fresh greens.
View Recipe
Print Recipe
Tenderloin of Beef with Cornichon Tarragon Sauce
Cornichons are flavorful, crunchy little French pickles. This is truly a special occasion dinner, complete with a wine sauce. Please remember that when you transfer the cooked beef tenderloin to a platter, the platter should be preheated. Using a cold platter will quickly cool the tenderloin, which can make it tough.
View Recipe
Print Recipe
Tenderloins Forestiere
Slicing the beef tenderloin before cooking lets it do so quickly. The wild mushroom-ramp sauce adds some rich, rustic flavors to the meat.
View Recipe
Print Recipe
Thai Burgers
An aromatic, delicious Thai version of the classic burger. Be careful, it may become habit-forming.
View Recipe
Print Recipe
Veal Rolls with Wild Mushrooms, Lemon and Garlic
The delicate flavor and fine texture of the veal is only enhanced by the nutty flavor of the chanterelles. The tomato sauce adds a nice counterpoint to this rustic dish..
View Recipe
Print Recipe
Veal Scaloppini with Fresh Morels and Marsala
While veal is a popular meat to serve with this dish, some people prefer to substitute chicken or low fat turkey breasts. They're less expensive and leaner. The word "scaloppini" is a reference to the way in which the meat is sliced - very thin and across the grain so that it'll be extra tender. The wild leeks,or Ramps, have an extra "edge" which goes nicely with this mild dish.
View Recipe
Print Recipe
Veal with Eggplant, Truffles & Oyster Sauce
Eggplant and oyster sauce are frequently featured together in many Asian recipes. Since the slightly sweet, mild flavor and tender texture of veal and eggplant seem to go together naturally, we couldn't help but combine them and then take things a step further by adding a little truffle to the mix.

By the way, this version of "East meets West" just happens to be utterly delicious.
View Recipe
Print Recipe
Venison with Currants and Chanterelles
This recipe calls for some wonderful wild flavors that sing Autumn. The mushrooms, venison, currants, and the red wine blend perfectly to create a dish with a distinctive wild edge. If you want a slightly sweeter sauce, substitute the fresh currants for 1 cup of lingonberry jelly, or wild autumn berry preserves.
View Recipe
Print Recipe
Wild Mushroom & Veal Terrine with Pepper Coulis
Above all else, remember that this dish must be made a day ahead of time. A well made terrine is a fine experience to have - these flavors have been thoroughly combined with one another until they're barely distinguishable. What emerges is another flavor altogether, a combination of all the ingredients that makes a brand new "taste experience." This "taste experience" is only enhanced by the fact that the flavors have been permitted to sit undisturbed overnight - settling in and blending until you have a truly fine creation.
View Recipe
Print Recipe
Chanterelle-Blue Cheese Stuffed Chicken Breasts
If you're feeling blue, embrace this tasty recipe with open taste buds! The dark clouds will pass and leave a smile on your face.
View Recipe
Print Recipe
Cherry-Pecan Stuffed Turkey
In this recipe, dried cherries and pecans are used to add some zest, some texture, and something just a bit different to your next turkey.
View Recipe
Print Recipe
Sautéed Chicken Breasts with White Truffles
An easy preparation that belies its elegant flavor. Deglazed with white wine, dressed with a tender, succulent slice of ham, then topped off with truffles. This recipe is adapted from one by Mario Batali, who knows how to treat a chicken.
View Recipe
Print Recipe
Chicken Breasts with Morels, Parsley and Cream
A rustic yet elegant dish. This recipe can do double duty, too. When fresh Chanterelle mushrooms are coming on strong, you can substitute them for the morels. Delicious, and beautiful. Serve with a dry white wine.
View Recipe
Print Recipe
Chicken Breasts with Ramps, Morels, and White Wine
Easy to put together and hard to resist. Fanned out slices of warm chicken breasts crown some greens with a morel-ramp sauce over all. An exuberant Spring salad. Not a salad to make too far ahead of serving, though.
View Recipe
Print Recipe
Chicken Escabeche
A delicious chilled chicken dish for those hot summer days. This is a simple version of the classic, more complex concoction, which makes it much easier to prepare. It is a basic recipe on which to build to suit your taste.
View Recipe
Print Recipe
Chicken with Chanterelles and Red Wine Sauce
The important and wonderful thing about this recipe is that it works equally well with either chicken or salmon. Word has it that this recipe first came from the town of Cahors in Southwest France, a region known for its rough, red "vins du pays."
View Recipe
Print Recipe
Chicken with Cinnamon and Saffron
A simple yet aromatic chicken dish that really gets the juices flowing! The saffron and cinnamon seem to make the chicken juicier somehow. A memorable dish that is so easy to make. A basic recipe on which to build by adding personal touches, such as adding raisins, dried cherries, or even dates.
View Recipe
Print Recipe
Chicken with Creamy Mushroom Sauce
Chicken and mushrooms go together like... well, chicken and mushrooms! This dish is dressed up with a rich mushroom sauce which can serve as a fabulous topping for fingerling potatoes, rice pilaf or a dish of hot noodles.
View Recipe
Print Recipe
Chicken with Ramps and Morels
A perfect Spring meal using fresh wildings. A simple, rustic yet elegant chicken dinner. Serve with fingerling potatoes and maybe a few fiddlehead ferns and you have a truly Feast of the Forest!
View Recipe
Print Recipe
Cornish Game Hens with Pomegranate & Black Garlic
We like black garlic. I mean, we like it A LOT!
In fact, we like black garlic so much that we can't help but keep coming up with new ways to use it. Black garlic's subtly sweet and complex flavor goes beautifully with the fruity tang of Pomegranate Molasses and roasted root vegetables in this new recipe. After a little experimentation, we came up with this variation on a classic roasted game hen that is succulent and amazingly delicious.

While you're at it, make up a little extra of the black garlic butter described below. It's great on just about everything - toasted baguette rounds, baked potatoes or simply dolloped onto grilled steaks, chicken breasts, fish or vegetables.

How can something so simple be so darned good?
View Recipe
Print Recipe
Duck Breast with Wild Rice and Dried Cherry Pilaf
A flavorful, crispy yet succulent way of cooking duck, which tends to get dry if overcooked. Unusually light and moist with the wild rice-dried cherry side as a perfect accompaniment. The wild rice may be eaten chilled as a salad the next day.
View Recipe
Print Recipe
Duck Confit
Duck preserved in its own fat is the classic of French cooking! The duck is tender, juicy and delicately flavored done this way. Once you try it you'll wonder why you never had it this way before. The valuable duck fat is saved and used for other gustatory delights, for example, to fry potatoes in...another classic French idea!
View Recipe
Print Recipe
Grilled Chicken with Oregano, Lemon & Black Pepper
This simple, but oh-so-mouthwatering recipe has become a standard in our house. It's easy and most of the prep can be done ahead of time.
The meaty leg quarters taste best if grilled over natural wood coals such as mesquite or hickory, but they can be baked in the oven. A perfect picnic item. This lovely recipe comes to us from "Cucina Fresca" by Viana LaPlace & Evan Kleiman.
View Recipe
Print Recipe
Chicken Herbes de Provence
This traditional French dish is the classic way to prepare a moist, succulent, falling-off-the-bone chicken that will tickle your taste buds as well as your innards.
View Recipe
Print Recipe
Poached Chicken Breasts with Morel Cream Sauce
This recipe can do double duty. When fresh Chanterelle mushrooms are coming on strong, you can substitute them for the morels. Delicious, and beautiful.
View Recipe
Print Recipe
Quail in Rose Petal Sauce
This recipe is adapted from one developed by M.S. Milliken and S. Feniger and aired on the Food Channel. It's a "two-part" recipe, starting with the Rose Petal Sauce and going on to the recipe for the quail. It is an absolute delicacy, revealing flavors you may never have experienced before. The combination of the anise, roses, and chestnuts alone is sufficient to offer this dish absolute distinction. The addition of the quail and garlic is unforgettable. Make sure to use fresh quail if you can get them.
View Recipe
Print Recipe
Roast Turkey Risotto with Mushrooms
An original use of leftover Thanksgiving turkey that goes beyond sandwiches and soup. Here's how to turn a leftover dish into an elegant masterpiece! The risotto is a soft, creamy mixture, though the grains of rice retain their shape. The addition of mushrooms adds to the feast of tastes and textures.
View Recipe
Print Recipe
Roasted Vanilla-Glazed Duck Breast with Vegetables
A sweet glaze scented with Madagascar Bourbon Vanilla blends with tart fruity raspberry vinegar to form the perfect foil for rich, dark duck breast. The same vanilla glaze brings out the natural earthiness of the root vegetables.
For best results, slice the duck breast thin on the bias and don't be afraid to keep it as rare as possible.
View Recipe
Print Recipe
Tandoori Chicken with Yogurt & Green Papaya Salad
This is a classic Indian way of cooking chicken. While it calls for a whole chicken, quartered, you can use four chicken breasts, bone in. The green papaya salad is refreshing, delicious and healthy, and can be served on its own or with other meals.
View Recipe
Print Recipe
Thai Barbecue Chicken
This recipe features a beautifully light, but tangy marinade. Vinegar and a touch of sugar provide a "sweet and sour" background for the chopped chilies and the curry. This is a wonderful variation from the thick red sauce very commonly found in backyard barbecues. This marinade is subtle, complicated, and delicious.


View Recipe
Print Recipe
Thai Caramel Chicken
The wonderfully pungent aroma & flavor of fish sauce is balanced by the subtle sweetness of caramelized sugar and heat of fresh chiles in this version of a Southeast Asian classic.

Its taste is simply amazing - and so typical of Asian cuisines that manage to unite sweet, sour, spicy and savory flavors in a single wonderful one-pot dish.
View Recipe
Print Recipe
Thai Chicken with Lemon Grass
A delicious preparation of chicken that is marinated overnight and then grilled quickly next day, allowing you to kibitz with your guests, yet presenting an exotic, delicious, lip-smacking meal!

Remember that when using lemon grass, the part you really want is not so much the leafy leaves at the top of the stem. You want the base of the plant, where it looks more like a stalk. Lemon grass brings a very subtle, very lemon-y flavor to your recipe, but it does it in a way that blends very well with the other ingredients.
View Recipe
Print Recipe
Thai Grilled Chicken with Sweet Chile Dipping Sauce
An exotic version of grilled chicken that is mouthwatering to eat, as well as to smell in anticipation. A tropical blend of flavors sure to keep your guests and family clamoring for more. Another preparation where you marinate overnight, leaving you free to grill and enjoy the food as well as family and friends.
View Recipe
Print Recipe
Wild Morels & Ramps Sautéed with Chicken Breast
This is an elegant way to serve chicken, and not at all difficult. If you really want to create a spectacular dinner, serve this with a wonderful risotto. Bring out the truffle oil!
View Recipe
Print Recipe
Wild Morels Sautéed with Chicken Breasts
The secret with this recipe is, it has few ingredients, but they are of the finest of quality. It can be made quickly...perfect for unexpected guests, or when time is of the essence.

You can dress it up by serving it with risotto and a sprinkle of truffle oil, or you can turn it into a hearty "comfort food" by serving it with garlic mashed potatoes.
View Recipe
Print Recipe
Grilled Herb-stuffed Trout
Here’s a method for grilling any whole fish that is both simple and delicious. It's more fun if you use fish that you caught yourself, but if you're not a fisherman, just pay a visit to your local fishmonger. We prepared this recipe using farm-raised trout, but use whatever you prefer, as long as it’s fresh and whole. And don't worry - if you're squeamish, leaving the head on is optional.
View Recipe
Print Recipe
Grilled Salmon with Rhubarb-Hibiscus Sauce
The unique flavor of rhubarb has made it an old-time favorite ingredient in pies & desserts, but it's also fantastic in tangy sauces to accompany savory dishes.

In this recipe, the delightfully tart acidity of rhubarb provides a pleasant counterpoint to the richness of grilled wild salmon, but the sauce would be equally good with roast pork or duck.

View Recipe
Print Recipe
Pan-fried Trout with Chanterelle Mushrooms
The sweet, mild flavors of both rainbow trout and chanterelle mushrooms are a natural combination. Combining fresh and dried mushrooms is a neat trick that adds a big boost of flavor. Sure, you can buy mushroom powder, but it's not that hard to make it yourself.

If fresh chanterelles are out of season or otherwise unavailable, substitute fresh hedgehogs or other fresh mushrooms.
View Recipe
Print Recipe
Avocados Stuffed with Truffled Lobster Salad
Avocados, lobsters and truffles!

Combine the three in a simple recipe and the result is exquisite - worthy of any occasion.
View Recipe
Print Recipe
Chestnut-crusted Walleye with Morel Mushrooms
Morels and walleye are a natural pairing. The white flesh of the walleye is firm, meaty and delicious. Like trout and other species of freshwater fish, it seems to go particularly well with mushrooms.

Traditional preparations for walleye frequently rely on batter coating and deep-frying, which mask the delicate flavor and texture of the fish. How sad!

Instead, the fish is coated with a layer of crushed dried Michigan chestnut chips. Chestnuts, which contain absolutely no fat, create a light, crisp golden-brown crust and add a wonderfully nutty flavor and tender crunch.

These three ingredients, fish, chestnuts & morels, harmonize together to create an uncomplicated dish with flavors that are simple, yet profoundly satisfying.
View Recipe
Print Recipe
Baked Haddock with Hedgehog Mushrooms
Here's another wonderful main course for the mushroom extravaganza. Haddock is a light, flaky fish that goes well with a variety of sauces, but this combination of mushrooms, wine, and green onions is simple, light, and hard to beat. Served lakeside with candlelight, soft music, and fresh garden vegetables it makes a romantic gourmet dinner. It's also wonderful in the spring with tender fresh asparagus.
View Recipe
Print Recipe
Blackened Grouper with Asparagus and Morels
Grouper, a moist, firm, yet flaky fish, with a sweet mild flavor really benefits in this style of blackening. Served with the earthy, rich flavors of morels, the bright green taste of asparagus, the creamy fingerlings and firm snap peas, a finely tuned orchestra titillates the senses of taste, sight and smell. The fussiness of this recipe is well worth the effort.
View Recipe
Print Recipe
Crab and Wild Chanterelle Chowder
Chanterelles are considered by many to be the "Queen of the Forest." Their flavor goes wonderfully in soups and sauces - and their firm texture keeps them from falling apart during cooking. They have a mild flavor, vaguely reminiscent of apricots, and they blend superbly with crab...and if you can get some King Crab, you'll have a Royal dinner!
View Recipe
Print Recipe
Crab, Lobster and Lentil Ravioli
An elegant and unusual ravioli, made intriguing with, lobster, crab and the addition of ramps and lentils. Make plenty...they will disappear!

Excellent for a formal dinner or luncheon, or just because you want to pamper yourself and your guests.
View Recipe
Print Recipe
Fresh Whitefish with Fiddleheads and Ramps
For fish lovers, this is an exquisite recipe. It's easy and it's wonderful. The white wine works together very well with the whitefish, and the fiddleheads and ramps add a touch of wildness to the overall flavor. On a scale of one to ten, this is about a fifteen.
View Recipe
Print Recipe
Garlic Shrimp (Gambas al Ajillo)
A classic tapas dish from Spain, also known as "Sizzling Chili Shrimp". This shrimp is served really hot, hence the name. The oil should still be sizzling, and it is usually brought to the table with a plate of bread perched on top.
View Recipe
Print Recipe
Grilled Salmon with Wild Mushrooms
It's not surprising that salmon pairs beautifully with wild mushrooms, fresh from the forest floor. But if you don't have access to wild mushrooms, cultivated mushrooms make a fine substitute.
You'll find the dressing to be so delicious, you'll want to use it in other recipes.
View Recipe
Print Recipe
Pan-Roasted Cod with Grains of Paradise
This simple recipe for pan-roasted cod is fast, easy and exotic.

Grains of Paradise are in the ginger family, a native of West Africa. It is both somewhat pungent and faintly but pleasantly aromatic, with woody and evergreen notes. It is used as an interesting alternative to black pepper. It pairs well with fish.
View Recipe
Print Recipe
Paupiette of Black Bass with Foie Gras and Truffle
The English translation for the word "paupiette" is "stuffed slice of meat." This recipe, though, is adapted from one of La Bernardin's Chef, Eric Ripert. Le Bernardin has built its worldwide, four-star reputation exclusively on fish and seafood. In this case, succulent black bass, foie gras and truffles are wrapped in a savoy cabbage leaf and steamed. The foie gras melts, infusing the bass and the truffles with flavor.
View Recipe
Print Recipe
Saffron Risotto with Grilled Shrimp
Wonderfully rich and creamy, this classic dish is only enhanced with saffron. Grilling the shrimp instead of boiling it and adding at the end, which is the usual way, adds a new smoky dimension to an already irresistible risotto.
View Recipe
Print Recipe
Saffron Risotto with Salt & Pepper Shrimp
An exotic and absolutely delicious version of the classic saffron risotto. The extra effort is well-worth it! The Salt and Pepper Shrimp is a Chinese classic, making this truly an International dish. Make extra...this aromatic masterpiece will disappear before your very eyes! If there are any leftovers, serve them chilled the next day for a five star lunch.
View Recipe
Print Recipe
Salt & Pepper-Broiled Shrimp
As simple as it is to make, this recipe for Salt & Pepper-Broiled Shrimp results in heavenly flavors!
View Recipe
Print Recipe
Seafood Risotto with Leek Broth & Asparagus Stems
This recipe is adapted from one by Bobby Flay. It is an absolute gourmet hit, combining the irresistible texture of risotto with the always-popular flavors of several different varieties of seafood. Add to this the delicately flavored broth and you end up with a masterful creation. Serve with ice-cold white wine, tossed greens, and hot crusty bread. Bon appetit!
View Recipe
Print Recipe
Seared Ahi Tuna with Yuzu-Wasabi Vinaigrette
Yuzu is a sour Japanese citrus fruit, used both for its juice and its aromatic rind. The yuzu (which is about the size of a tangerine) has an aroma and flavor that is distinct from any other citrus fruit, somewhat akin to a cross between grapefruit and lime. In this recipe, a traditional vinaigrette gets an refreshing Asian makeover - perfect with fresh greens and with Seared Ahi Tuna!
View Recipe
Print Recipe
Softshell Crab with Grilled Ramp Dressing
Softshell crabs are a rare treat, when you can find them. Combined with ramps and fresh asparagus, they are delicious beyond description.

Two things to remember about this recipe: 1) it includes a raw egg warning,* so use only refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.
2.) the recipe calls for Emeril's Creole "essence" also called "Bayou Blast." Recipe follows.
View Recipe
Print Recipe
Sole with Mushrooms & Asparagus
The real subtlety and great taste of this dish comes from the wild mushrooms. The taste is complex and intriguing...perfect to show off a nice wine you've been saving for a special occasion. This recipe is easy to make yet tastes like you slaved over a hot stove for a while...perfect for an impromptu romantic occasion.
View Recipe
Print Recipe
Spanish Style Red Snapper
Don't let the title of the recipe fool you. This is an exotic, aromatic version of a Spanish classic! The flavors and textures blend so well together it is hard to imagine all the different ingredients coming together so well. The ingredients in the vinaigrette and in the spice coating for the snapper are typically Spanish, typically zesty and amazingly appetizing.
View Recipe
Print Recipe
Spring Trout and Fiddlehead Ferns
Whether or not you're in a tent and cooking over an open fire, or at home, wishing you were, this recipe is perfect.

To really make it special, fry the trout in bacon grease after you've cooked the bacon for breakfast. The fiddlehead ferns taste delicious, adding a spicy note and they make a beautiful presentation as well.
It all tastes twice as good if you caught the fish yourself and foraged the fiddleheads in the woods.
View Recipe
Print Recipe
Truffled Lobster Risotto
An elegant meal for a special occasion.
Although the risotto itself must be prepared just before serving, the lobster broth and meat can be cooked earlier in the day. Serve this classic, Italian-style...as a first course, not as an accompaniment.

The extra work of making the lobster stock out of the shells and then cooking the rice with it heightens the aromatic flavors, and extracts the maximum flavor out of every bit of the crustacean.
View Recipe
Print Recipe
Truffled Lobster, White Corn Pancakes & Baby Beets
An elegant extravaganza of tastes and textures. The extra work is well worth the end result. Perfect if you want to impress or for a romantic or special occasion.

Wonderful as lobsters taste served with plain melted butter, they shine when accompanied by these amazingly flavorful ingredients. Beets, you ask? They seem to be a perfect marriage! Truffles can only enhance what is there as well.

This recipe is adapted from one by the great Bobby Flay. Makes four outrageously decadent servings.
View Recipe
Print Recipe
Seviche de Veracruz
Seviche is extremely popular throughout Mexico, the Caribbean, and other parts of Latin America, and while it has many variations, it's basically a simple fusion of seafood and citrus juice, with a few other ingredients and spices. Seviche is frequently served as an appetizer or even as a light meal. There's really no mystery to its preparation - when the acid of the citrus comes in contact with the fish, chemical reaction occurs, similar to what happens when the fish is cooked, and the flesh becomes opaque and firm.

Seviche can include a mixture of saltwater fish, scallops or other shellfish, squid or octopus. Onion, chiles, tomato, pepper and cilantro - and of course, garlic.
View Recipe
Print Recipe
Pan-seared Salmon with Fennel Pollen
Fennel Pollen and seafood have a real affinity for each other. This quick & easy recipe goes from the refrigerator to the table in about 15 minutes. It's fresh, flavorful and low in calories - and high in healthful Omega-3 fatty acids.
View Recipe
Print Recipe
Salmon, Potato and Sea Bean Tart
Fresh ingredients from both sea and land are united in this unusual, but satisfying recipe. Sea beans, with their fresh, briny flavor, firm yet delicate wild-caught salmon and creamy fingerling potatoes are enveloped in crisp phyllo pastry. A sprinkling of brightly flavored dill pollen ties it all together!
View Recipe
Print Recipe
Halibut with Morel Sauce
Honorable Mention, Earthy Delights 2009 Morel Recipe Contest
View Recipe
Print Recipe
Oyster and Fennel Stew
Many people claim that lobster mushrooms have an affinity for seafood and even taste a little like lobster. At any rate, they go very well with oysters and make this hearty oyster stew memorable. Fennel pollen is an optional, but highly recommended ingredient. Its delicate flavor adds a bright note to the robust flavors of this dish.
View Recipe
Print Recipe
Bamboo Rice Risotto
This is not really a risotto in the traditional sense - in fact, it's much easier to make than the usual risotto that requires many minutes of stirring and ladling of hot broth.

Instead, this recipe focuses on the mild, pleasantly grassy flavor and color of bamboo rice, an intriguing rice that is infused with the juice of bamboo leaves. A short grain Asian rice that is slightly sticky when cooked, Bamboo rice is well-suited for sushi, creamy risotto-like dishes and rice-based desserts like rice pudding.

Before cooking, bamboo rice is a striking deep jade green. However, while the color fades to a pearly celadon hue when it is cooked, the subtle herbal character of the bamboo still remains.


View Recipe
Print Recipe
Risi e Bisi alla Menta (Rice with Peas & Mint)
This is delicious Italian comfort food at it's freshest and simplest. Traditionally served each spring, Risi e Bisi (Rice with Peas) is enjoyed by young and old alike. The delicate flavor of the peas is not masked by the mild, nuttiness of the Arborio rice and their tender textures pair beautifully as well. Savory, light and absolutely delicious, this dish is best when made with freshly shelled peas, but can be made very successfully with frozen petite peas too. The fresh mint adds an unexpectedly lively, spring-like note.

View Recipe
Print Recipe
Cherry-Almond Couscous
Serve this amazingly quick side dish with almost anything...or serve alone as a refreshing, nourishing salad. The cherries give sweetness, the almonds add a pleasant crunch and the couscous provides its buttery flavor and pleasant, soft graininess. An uncommon match, but they compliment each other perfectly.
View Recipe
Print Recipe
Cream of Chanterelle and Quinoa Soup
Quinoa, a delicate grain originally grown in the Andes, is now also grown in Colorado and New Mexico. It is light and easy to digest and is higher in protein than most other grains. It has a noticeably bitter edge if not rinsed very well.
The mushrooms lend their lovely, woodsy flavor to this light, delicious, protein-filled soup.
View Recipe
Print Recipe
Crispy Bottomed Basmati Rice with Lentils
This dish is versatile because the flavors are mild. It blends very well with more intensely flavored dishes, such as fish entrees, vegetable dishes, barbecue, poultry, and meat. It is especially delicious with lamb. It tastes good the next day, chilled.
View Recipe
Print Recipe
Cuitlacoche Rice
Cuitlacoche, also known as Huitlacoche, is a fungus that grows on ears of tender corn, making the kernels eventually swell and darken into a dense inky mass. Not a very appetizing description for a food that is both delicate and complex in flavor and absolutely addictive.

Because of the dark gray-black color of the cuitlacoche, this dish is also known as "black rice" or "arroz Negro". It's actually one of the easiest ways in which to get acquainted with cuitlacoche.
View Recipe
Print Recipe
Three Cheese Risotto
Risotto, made by a uniquely Italian method of cooking rice, is a sophisticated first course for any dinner party. Frequent stirring is required but the reward is a creamy dish you and your guests will not soon forget.

This variation on the traditional recipe for cheese risotto is still the favorite among risotto lovers. Use different cheeses that you have available. This recipe is a starting off point to many variations.
View Recipe
Print Recipe
Garlic and Thyme Risotto
No matter how good your risotto is, it can just about always be improved with white or black truffle oil. Have a fine bottle of it on the table and drizzle just a dash over individual servings of risotto.
View Recipe
Print Recipe
Mediterranean Saffron Rice
Saffron has been considered one of the most precious and expensive spices in the world, mainly due to harvesting. Saffron comes from the threadlike stigma of the crocus flower and must be harvested by hand. These threads are deep red and bright orange in color and have the taste of bitter almonds. Saffron is used to flavor dishes, and a very little bit of saffron goes a long way. A pinch of saffron adds an intriguing flavor to an everyday rice dish.
View Recipe
Print Recipe
Morel Mushroom Rice Pilaf
A versatile, quick, easy-to-prepare rice dish that can be cooked stove-top or in the oven. The morels add that gourmet, earthy flavor that turns a simple dish into one fit for the most elegant occasion.
View Recipe
Print Recipe
Paella
Paella, like many dishes, is an individual experience. The chef should feel free to add favorite ingredients, or to leave others out, depending on personal preference. This recipe will make about 8 servings.
View Recipe
Print Recipe
Rice with Garbanzos
A Puerto Rican variation on rice and beans, known as "Arroz con Gandules".
View Recipe
Print Recipe
Risotto
This is the basic recipe for risotto on which to build your own creations. Add wine and different spices to really make this your own.

When risotto is cooked perfectly, the individual grains of rice will have some "tooth" to them, but the overall consistency will be creamy.
View Recipe
Print Recipe
Risotto with Dried Wild Mushrooms
The rich, intense woodsy flavor of this risotto dish comes from dried mushrooms. Dried porcini are traditionally used but experiment with any of your personal favorites. It makes a good first course or accompaniment to a meal of any roasted poultry or meat.
View Recipe
Print Recipe
Risotto with Gorgonzola and Wild Mushrooms
The Gorgonzola cheese and fresh, wild mushrooms turn this risotto into an unforgettable dish which is rich, cheesy and very comforting.
View Recipe
Print Recipe
Risotto with Porcini & Saffron
Risotto is a true Italian classic comfort food. One well-known variation, Risotto alla Milanese, made with saffron and beef stock, is traditionally served with the equally famous veal dish, Osso Buco. Our version adds the rich flavor of porcini mushrooms. This savory risotto not only makes a great appetizer or main dish on its own, but is also the perfect accompaniment to almost any entree.
View Recipe
Print Recipe
Risotto with Truffle Oil
A well-prepared risotto will be creamy, chewy, and mild in flavor. This neutrally flavored background is enhanced with the flavors of garlic, shallots, and wine, then punctuated with the wonderfully mysterious flavor of white truffle oil. This is a fine dish served with red meat, poultry or grilled rack of lamb and a very dry Tuscan wine. Serve the truffle oil on the table, as opposed to mixing it with the risotto ahead of time.
View Recipe
Print Recipe
Roasted Garlic and Thyme Risotto
A fine quality risotto takes your taste buds by surprise because it's just not what we expect from rice. This gradual method of cooking rice brings out the starch and the subtle, nutty flavor of the rice. Combine it with some interesting ingredients, and it can easily take over as a main course. A well-prepared risotto will be soupy in consistency, and each grain of rice should be chewy. For a real treat, drizzle some white truffle oil over individual servings.
View Recipe
Print Recipe
Spiced Saffron Rice
An aromatic and delicious rice side dish that will elevate the tone of any dinner and make it special and memorable.
View Recipe
Print Recipe
Tomato-Basil Risotto
A delicious variation on the Risotto theme, which has as many variations as there are ingredients you enjoy.
View Recipe
Print Recipe
Truffle Risotto
A dish for a special occasion that will guarantee some swooning at the dinner table! Simple yet heavenly.
View Recipe
Print Recipe
Wild Ramp Risotto
This unique version of risotto is made using a combination of Arborio rice, which is standard for risottos, and wild rice, which goes well with the wild flavor of the ramps.
View Recipe
Print Recipe
Wild Rice Baked with Almonds & Mushrooms
The legendary flavor of wild rice is paired with the mild, nutty-flavored Hen-of-the-Woods mushrooms. A real novelty to look at, they're delicious when sautéed and combined with rice. The "feathery" parts of the mushroom crisp up wonderfully.
View Recipe
Print Recipe
Wild Rice with Morels and Ramps
A feast of tastes and textures, full of woodsy flavors to complement any meat or fowl dish.
View Recipe
Print Recipe
Black Trumpet & Truffle Risotto
The deep, earthy flavor of Black Trumpet mushrooms is accented by the addition of a generous drizzle of organic truffle oil.
The result? One incredibly delicious risotto.


View Recipe
Print Recipe
Smoked Salmon and Fennel Pizza
This is not your traditional pizza. Think of it more as "herb foccacia meets bagel with lox" - a thin, crisp crust, topped with thinly sliced fennel, creamy goat cheese, smoked salmon and fresh herbs. Finish it off with dollops of salmon or steelhead caviar for a decidedly decadent touch - if you dare.


View Recipe
Print Recipe
Morel-Date Compound Butter
A dignified way to have a delicious "sauce" handy at a moment's notice. Once you have made this intriguingly deep-flavored butter and chilled it, you can use it to liven up meat, poultry and seafood! A most versatile butter to have handy in your fridge. It freezes well, so you can make enough for later use.
View Recipe
Print Recipe
Dijon-Style Mustard
Make your own Dijon mustard using mustard powder. It's delicious and habit-forming!
View Recipe
Print Recipe
Olive Oil Dipping Sauce
An easy, basic recipe to build on and to be creative.
View Recipe
Print Recipe
White Truffle Cream 1
A simple to make sauce for pasta, vegetables or seafood. It'll will turn a regular dish into something extraordinary.
View Recipe
Print Recipe
Chicken and Morel Camp Dish
This is a recipe for outdoor aficionados! If you're hunting, fishing, or searching for mushrooms, you may also be camping. With the great bounty now offered by the out-of-doors, camping doesn't necessarily mean "roughing it," at least not when it comes to dining. This is a delicious and easy-to-prepare campfire dish which will leave you wishing for more.
View Recipe
Print Recipe
Chicken Breasts Stuffed with Chanterelle Mushrooms
This is a perfect gourmet dish to serve in the fall. The wild rice is a symbol of fall, after all, and it combines perfectly with the chanterelle mushrooms to glamorize what might otherwise have been a very plain, very ordinary chicken dinner. Serve this with a Waldorf salad and some kind of apricot dessert.
View Recipe
Print Recipe
Cream of Chicken Soup with Wild Rice and Mushrooms
The chicken should be so tender that it practically begs for mercy. The rice should not be mushy. Sometimes I like to add a dash of hot sauce to recipes like this one, just to bring things into better focus and add a little life.
View Recipe
Print Recipe
Lobster Mushroom Frittata
Lobster mushrooms are said to have a flavor reminiscent of shellfish, but probably get their name from their bright reddish-orange exterior and creamy white interior. Many purists will insist that the best way to enjoy lobster mushrooms is to sauté them. In reality, they work in nearly any recipe calling for mushrooms. In addition to their color, lobster mushrooms are known for their distinctive crisp texture.
View Recipe
Print Recipe
Morel Pizza with Caramelized Onions & Goat Cheese
If you love morels and if you love pizza, why not put them together? Using dried morels makes it easy to enjoy this fantastic dish any time of the year. It's fun, it's easy to make and it's delicious.
Need we say more?

View Recipe
Print Recipe
Morels in Cream on Brioche
This recipe was adapted from one printed in the May 2001 edition of Gourmet Magazine. It works well with either brioche, or artisinal bread. Try it as an elegant seasonal appetizer, or an unusual and delicious luncheon served with tossed greens and a hot soup.
View Recipe
Print Recipe
Mushroom Casserole
This recipe makes an unusual side dish, or an excellent vegetarian main course. It's rich and creamy, with simple seasonings that don't interfere with the wonderful taste of the mushrooms.
View Recipe
Print Recipe
Classic Terrine of Foie Gras
This excellent recipe is from Epicurious.com and produces excellent results.
View Recipe
Print Recipe
Creamy Mushrooms on Toasted Country Bread
A fast and delicious way to serve fresh mushrooms. Adding a few dried morels enhances the flavor and adds depth. Delicious as a gravy over potatoes or vegetables...very versatile and delicious.
View Recipe
Print Recipe
Cuitlacoche Quesadillas
Cuitlacoche, also spelled Huitlacoche, is a parasite that grows on corn, also known as corn smut. But don't let that deter you from trying it. People have been eating it since the time of the Aztecs.

Once cooked, it develops a sweet, savory, woody flavor, thanks to vanillin and glucose. It tastes almost like a cross between corn and mushrooms.
View Recipe
Print Recipe
Grilled Chicken with Hot and Sweet Dipping Sauce
Marinate the chicken and grill. Serve with a finger-licking sauce. Don't expect any leftovers for next day.
View Recipe
Print Recipe
Toast Points with Roasted Garlic and Goat Cheese
A classic that is versatile and easy. Perfect as an appetizer by itself or as a side to a salad or risotto. A few grains of truffle salt will add a new dimension!
View Recipe
Print Recipe
Truffle Pate
This dish is at its best when prepared a few days ahead of time, allowing the truffles to thoroughly impart their heady flavor to the pate. Excellent on crisp crackers or thick slices of artisinal bread. Perfect as an appetizer for a cocktail party or an elegant dinner.
View Recipe
Print Recipe
Chestnut and Butternut Squash Soup
Chestnuts provide a velvety texture, mild sweetness and crunchy topping to this hearty, yet elegant soup. For an equally satisfying, vegetarian version of this wonderful soup, simply omit the bacon and crème fraîche and substitute vegetable broth for the chicken stock.
View Recipe
Print Recipe
Grilled Wild Mushroom Salad with Black Walnut Vinaigrette
Black walnuts possess an earthy, intense flavor very different from the "tame" flavor of the familiar English walnut. For some, this distinctive flavor is an acquired taste; for others, it's love at first bite.

Given the intense flavor of black walnuts, black walnut oil is much milder in flavor than you might expect. It has a surprisingly rich, buttery texture with complex notes reminiscent of truffle oil. It's robust enough to hold its own with full-flavored ingredients, like wild mushrooms, yet it's never overpowering or cloying.

Add the woodsy flavor of fire-grilled chanterelle mushrooms and the sweetness of ripe pears, and you just might find that this is a salad to remember.
View Recipe
Print Recipe
Warm Goat Cheese Salad
The ease of preparation of this wonderful salad belies it's visual and gustatory elegance. You can 'whip" this up at a moment's notice and nobody will be the wiser. Perfect as an appetizer or a salad course.
View Recipe
Print Recipe
Beef Tenderloin Steaks Stuffed with Morels
A new twist on a classic recipe. Using dried morels adds a dusky, smoky, earthy note to the rich flavors of the beef. Simple to make yet tastes gourmet.
View Recipe
Print Recipe
Short Ribs in Ancho Chile Sauce
A hearty short rib stew with a punch! Using the dried individual chiles and preparing them yourself makes a huge difference in flavor, which can be addictive.
View Recipe
Print Recipe
Caviar Sauce
This recipe is adapted from a recipe from Emeril Lagasse. It's a gourmet treat and requires very little work. The colors are festive and go very well at Christmas!
View Recipe
Print Recipe

Reviews

Be the first to submit a review on this product!
Review and Rate this Item

www.earthy.com

HOW CAN WE HELP ?

OTHER WAYS TO SHOP

CONNECT WITH US!
SUBSCRIBE TO OUR FREE EMAIL NEWSLETTER
 
EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 • info@earthy.com