alzelt > wrote:
>In France I have watched similar sized cepes being prepared. Cap was
>sliced and stem was thinly sliced. Saute the stem first, and then add
>the sliced cap. I have never seen the cap cooked whole( I suppose it
>could be done, but not sure why).

So instead of a mushroom pizza you could have a pizza mushroom?

--Blair
"Pizza pepperoni...hhhhhlllll"

at Sun, 29 Aug 2004 04:03:56 GMT in <09i2j0d4vjp2nd5ili8t512rs4bvdt7h0t@
4ax.com>, (Rodney Myrvaagnes) wrote :

>This has been an extraordinary August for New York State mushroom
>hunters, judging from offerings at the Union Square Greenmarket.
>
>Friday we had a chioce of giant puffballs, black trumpets,
>chantarelles, lobster mushroom, cepes (porcini), and three other
>boletes. Also a couple of others whose names escape me.
>
>We made dinner of cepes with potatoes, and sweet corn with garlic,
>serrano, and sweet peppers. Finished with a tomatoe salad from four
>farms. No, we are not vegetarians, but those were there, and very
>satisfying.
>
>Today, Jim Grillo had the biggest cepe I have ever seen, about 11 or
>12 inches across. I would have bought it if having guests for dinner,
>although I don't know what I would have done with it.
>
>It would seem to demand the cap be cooked whole and cut up at table.
>That is not to say it was perfectly round or anything like that, just
>big.
>
>What would you do with a foot-wide cepe?
>
In Washington state it's commonplace to get porcini of that size. I've
found that the best way, and one of the simplest, is to simmer it in some
homemade mushroom broth for a couple of hours. If you had access to a few
smaller ones, you could use those to make the broth, simmer the big one,
then present it tableside. You then also have the broth with which you
could make a delicious soup. I would add some barley and fresh peas, along
with more of the small porcini.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

On Sun, 29 Aug 2004 05:45:05 GMT, alzelt
> wrote:

>
>
>Rodney Myrvaagnes wrote:
>
>> This has been an extraordinary August for New York State mushroom
>> hunters, judging from offerings at the Union Square Greenmarket.
>>
>> Friday we had a chioce of giant puffballs, black trumpets,
>> chantarelles, lobster mushroom, cepes (porcini), and three other
>> boletes. Also a couple of others whose names escape me.
>>
>> We made dinner of cepes with potatoes, and sweet corn with garlic,
>> serrano, and sweet peppers. Finished with a tomatoe salad from four
>> farms. No, we are not vegetarians, but those were there, and very
>> satisfying.
>>
>> Today, Jim Grillo had the biggest cepe I have ever seen, about 11 or
>> 12 inches across. I would have bought it if having guests for dinner,
>> although I don't know what I would have done with it.
>>
>> It would seem to demand the cap be cooked whole and cut up at table.
>> That is not to say it was perfectly round or anything like that, just
>> big.
>>
>> What would you do with a foot-wide cepe?
>>
>>
>In France I have watched similar sized cepes being prepared. Cap was
>sliced and stem was thinly sliced. Saute the stem first, and then add
>the sliced cap. I have never seen the cap cooked whole( I suppose it
>could be done, but not sure why).

The only reason I could think of was presentation. I had never seen
one nearly that big, and I assume whoever I served it to wouldn't
have, either.

It would taste just as good made into a soup, but you woudn't know it
was just one.


Rodney Myrvaagnes NYC


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