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?


Rodney Myrvaagnes NYC


We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?

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).
--
Alan


"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."

........President George W. Bush, at the signing of the $417
billion defense-spending bill, August, 2004

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"

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


We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?

Rodney wrote:

> What would you do with a foot-wide cepe?

Why, make a gargantuan stuffed mushroom, of course!

_CookSmart_, by Pam Anderson (not the Baywatch hottie, this one is a
contributor to Cooks Illustrated) devotes an entire chapter to stuffed
mushrooms, most of which could be adapted without too much trouble. I can
provide further details, if you like.

Bob