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Sabatino Tartufi Truffle Salt  - 14 oz

Sabatino Tartufi Truffle Salt - 14 oz
SKU:  TPS102
Price: $31.00

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Chef's Salts of the World Sampler

Chef's Salts of the World Sampler
SKU:  SSG201
Price: $27.95 $22.95 ends 7/1/2014

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Sabatino Tartufi Truffle Salt  - 3.2 oz

Sabatino Tartufi Truffle Salt - 3.2 oz
SKU:  TPS100
Price: $13.50

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Sel Guerande Fine Gray Sea Salt - 250 gm

Item #: SSG101
Our Price: $6.50
 
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Description 

 

The Guerande salt marshes are in Southern Brittany between the mouths of the rivers Loire and Vilaine, on the Atlantic Ocean. The Guerande marshes are a patchwork of ponds of varying geometric shapes, whose structure has been formed by the history and topography of the soil. This fine Guerande Sea Salt is made from coarse salt, which is dried, then crushed. It is not processed, whitened or refined and retains the pleasure of an authentic salt. Rich in magnesium and trace elements, it is ideal for every type of use in the kitchen and on the table.

 

Product of France

 

Recipes

Grilled Lamb Chops with Fresh Mint
Lamb is a traditional spring dish, especially popular at Easter time. Lamb chops are marinated in a potent combination of herbs, garlic & spices to bring out every bit of juicy flavor. Cooking time is very short, so make sure you have everything else ready ahead of time.
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Pignoli (Pine Nut Cookies) with Fennel Pollen
Pignoli (Pine nut cookies) are often thought of as Christmas cookies, but their delicate flavor and crisp texture make them a natural accompaniment to light, summery desserts like fresh fruit, ice cream & sorbet. This recipe varies from the traditional version in several ways, most notably by the use of fennel pollen, instead of ground fennel seed. While fennel pollen has the same distinctive anise-like flavor as fennel seed, it's much lighter, more delicate and less cloying.

These cookies only take 15 - 18 minutes to bake up crisp & golden brown, so they won't heat up the kitchen on warm days - and their intoxicating aroma is guaranteed to drive everyone in the house (if not the entire neighborhood) wild!
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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!
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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.
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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.
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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.
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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."
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Stuffed Shiitake Mushrooms
A stuffed mushroom recipe that is versatile and foolproof.
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Morel Mushroom Rice Pilaf
A versatile side dish that is a snap to make but is gourmet in looks and taste.
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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.
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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.
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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!
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Braised Pork with Chestnuts
A delicious rustic pork dish with chestnuts, guaranteed to satisfy.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Thai Burgers
An aromatic, delicious Thai version of the classic burger. Be careful, it may become habit-forming.
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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.
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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.
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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.
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Breast of Chicken with Morels
Morel mushrooms over marinated, grilled chicken...a Spring classic!
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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.
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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.
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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.
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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.
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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.
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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."
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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.
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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!
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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?
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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.
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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!
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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.
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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.
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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.
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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.
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Roasted Chicken Salad
The mysterious flavor is lavender, which will bring a taste of Spring no matter what the season. Makes a delicious salad and an original sandwich spread.
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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.
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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.
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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.


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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.
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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.
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Turkey with Pomegranate Sauce & Wild Rice Stuffing
The stuffing includes wild rice and goat cheese! This recipe is a marvelous example of "fusion" cooking. We've taken some typical Middle-Eastern ingredients, paired them with some traditional U.S. ingredients, and voila! We have a fresh version of a time-honored tradition. The pomegranate sauce is beyond compare when used with turkey or vegetables. For mashed potatoes, stick with a more traditional gravy.


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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.

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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.
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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.
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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.
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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.
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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!
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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.
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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.
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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.
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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.
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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.
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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.
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Salt & Pepper-Broiled Shrimp
As simple as it is to make, this recipe for Salt & Pepper-Broiled Shrimp results in heavenly flavors!
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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.
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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.
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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.
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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.
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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.
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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.
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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.

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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.


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Dijon-Style Mustard
Make your own Dijon mustard using mustard powder. It's delicious and habit-forming!
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Dried Tropical Fruit Chutney
Chutneys are common accompaniments to grilled meats and fish. The aromatic combinations of spices and fruits come together into a delicious flavor that's hard to pin down. So good you might want to put it on ice cream!
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Mango Chutney
An aromatic, easy and versatile side dish for poultry and meats. Also goes well with or in sandwiches.
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Morel & Prune Butter
This rich, flavorful butter is a versatile use of dried morels. Softened, it can be slathered on toast or perfect for crostini. A slice of this butter on top of cooked chicken, duck, pork, lamb or beef, raises the dish to gourmet levels.
Use the smallest morels you can find.

Adapted from a recipe in Food and Wine magazine.
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Olive Oil Dipping Sauce
An easy, basic recipe to build on and to be creative.
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Pinot Noir, Chanterelle, and Fresh Truffle Sauce
This sauce is wonderful in very small quantities drizzled over a tenderloin steak that's been cooked until rare over a charcoal fire. By taking the small amount of time necessary to prepare this sauce, you can transform an ordinary steak dinner into an elegant gourmet experience.
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Porcini-Oregon White Truffle Butter
Compound butters, like this one are extremely versatile to have on hand. Once you make it, it keeps well and can be frozen. You can put a dab on a grilled steak or fish, add it to baked or mashed potatoes, or crown some cooked vegetables with it. It can be used to turn a simple dish to gourmet status. Spread it on toast for a quick treat!
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Port Gravy
A classic gravy recipe with the addition of Port. Excellent made with duck or goose!
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Roasted Corn and Ramp Salsa
This salsa is delicious on fresh grilled fish. Adjust the ingredients so that it's uniquely your own. Serve it next to something bland, like lentils or rice, so that you can "mix things up" and experiment with the flavors. These days we're lucky enough to be able to purchase good quality corn on the cob in their shucks at nearly any time of the year. Don't shirk on this part of the recipe, canned corn won't ring your bell like the real roasted kind will.
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Cranberry Sauce with Ruby Port
Naturally sweet-tart fresh cranberries are enhanced by the rich fruity flavor of Ruby Port, fragrant orange and spicy cinnamon. The Ruby Port tempers the tartness of the fresh cranberries nicely, and adds a lush, deep red color.
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Lavender Ice Cream
A delicious variation for special occasions. Perfect for Mother's Day! If you'd like a more intense lavender flavor, try using lavender honey.

Adapted from Epicurious.com
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Lavender Shortbread Cookies
These lavender shortbread cookies will melt in your mouth leaving a delicate, floral memory behind.
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Lemon Chevre Cheesecake
A delicate, cheesecake for a special occasion... Mother's Day, for example. Guaranteed to leave a lovely citrus memory on the palate.

For a lighter version, using yogurt cheese in place of the Mascarpone will not detract from the flavor.
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Pawpaw Chiffon Pie
This old-fashioned dessert is so delicate, you could probably cut it with a feather! But use a fork - you won't want to miss one delicious crumb.


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Filet of Beef Tournelle
This recipe starts with a basic steak, but adds some real flair with an interesting combination of ingredients and an altogether different presentation. It's one of those "magical combination" dishes: it isn't difficult to make, but it creates a spectacular impression. Use only very fine quality tenderloins for this dish, and be sure to stick with tender, fingerling potatoes. And one more thing, the recipe calls for 1/2 cup of Madeira... use the real thing. Just add candlelight for a romantic dinner.
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Pasta with Chanterelles
Chanterelles add a new twist on the classic mushroom pasta. Versatile recipe that is fast and absolutely delicious.
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Really Wild Mushroom Soup
This is a fabulous, elegant soup made with a variety of mushrooms. Try it with an assortment of cheeses and crackers. This recipe is adapted from one by Chef Charles Dale, and serves six.

Remember, when washing the mushrooms, make it quick. Soaking the mushrooms in water will diminish their flavor.
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Morel-Bison Burgers
Lean, low-fat ground bison gets a flavor boost and moist, juicy texture from reconstituted dried morel mushrooms. With so few calories & fat, you can even afford to top your burger with some good, old-fashioned country bacon and Swiss cheese
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