Fresh Morels

In article <[email hidden]>,

Nancy2 said:

I didn't think you could cultivate morels.

The tech has been patented. :-)

But yes, they are finally being cultivated...

I read about it in one of Stammet's books.

He sells morel kits for outdoor cultivation with instructions but it's
too hot here.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

On Sun, 10 Jun 2007 15:47:29 -0500, Omelet <[email hidden]>

Quoted message said:

In article <[email hidden]>,

blake murphy said:

On Sun, 10 Jun 2007 09:45:34 -0500, Omelet <[email hidden]>

Quoted message said:

In article <[email hidden]>,
Sheldon <[email hidden]> wrote:

> margaret suran wrote:
> > I saw beautiful fresh Morels at Citarella's Market yesterday. However,
> > their price was $44.00 per pound, more than I wanted to spend. The sign
> > did not say "$44.00", instead it read "$10.99 for 1/4 pound".
>
> http://www.oregonmushrooms.com/default.aspx?

Ooh Shel' baby, I knew we loved you for a reason. :-)

Their dried Morels translate out to $12.20 per lb. for fresh weight. The
average wet to dried ratio for mushrooms is usually considered to be 10
to 1. That is one good reason to buy the dried [censored] at MT.

this is at least the second time someone has referred to buying at
'm.t.' what does it stand for?

your pal,
blake

Used to be My Thanh asian supermarket.
Now that they have moved and built a larger store in the New Austin
Chinatown, they have shortened the name to MT Supermarket. It's a
monster oriental market with just about anything you can imagine. ;-)

o.k. oriental markets are fun. there's a korean place in falls
church, virginia next to a beer joint i go to that has a monstro tank
with live fish in it. there's a restaurant associated next door.

your pal,
blake

In article <[email hidden]>,

blake murphy said:

o.k. oriental markets are fun. there's a korean place in falls
church, virginia next to a beer joint i go to that has a monstro tank
with live fish in it. there's a restaurant associated next door.

your pal,
blake

This place has live fish, crustaceans and mollusks, but I don't know of
any restaurant associated with it. :-)

Not yet anyway... The new China Town centers is still under development.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

On Jun 11, 11:13 am, margaret suran <[email hidden]>

Quoted message said:

Nancy2 said:

I didn't think you could cultivate morels. In any event, Margaret
should start hunting her own. They flourish and fade fast, so if
they're in her market, there likely are local places to hunt them.

Quoted message said:

I have a neighbor who has them in his backyard, alongside an ash
tree. He doesn't like them, so he brings them to me.

Quoted message said:

N.

Thank you, Nancy 2. I live in New York City, in Manhattan, on the
20th floor. I will go and hunt for them this afternoon. There are a
few trees on East 76th Street, perhaps that is the place to start. Or
in the florist shop, where there are lots of potted plants. I already
looked in our lobby downstairs, but the plants are artificial. :o(

You crack me up. Don't you ever get to the countryside? O.k., I
guess not. ;-)

Maybe Central Park has some dead elms you could look under ....

N.

margaret suran said:

Thank you, I have every intention of finding out whether or not they are
open on Sunday, especially on Father's Day. Their Web Site has not been
updated since before the 2006 Holiday Season. Some other information
dates back to 2003. They may not even be in business any more.

There are some current mentions of them on the Web (see below), so I
think they are still very much in business. On the other hand, I am
pretty sure they only do mail order. It is said they used to maintain a
warehouse in Tribeca which one could visit. I do not know if this is
still the case.

<http://www.mushroomcompany.com/events.html> (scroll down to September
12, 2007)

<http://www.foodandwine.com/articles/good-morels/sidebar/1>

Bubba

Victor Sack said:

margaret suran said:

I saw beautiful fresh Morels at Citarella's Market yesterday. However,
their price was $44.00 per pound, more than I wanted to spend. The sign
did not say "$44.00", instead it read "$10.99 for 1/4 pound". :o(

At Marché aux Delices in Manhattan they sell morels for rather less.
Current price is $28. They have a very good reputation for the quality
of their mushrooms. (Amy Farges, who co-owns the place with her
French-born husband Thierry, is the author of _The Mushroom Lover's
Cookbook and Primer_.) They also sell white asparagus and a lot of
other things. Call 888-547-5471 for particulars. They are at 105 East
88th St. Suite 4B, not far from you, but I think they do only mail
order.

Bubba

Bubba, In one of Debbie's Seed catalogs (sent here), I saw that you can
now grow your own Morels.

http://www.territorial-seed.com/stores/1/Giant_Morel_Mushroom_Kit_Outd_P143201C353.cfm

Victor Sack said:

margaret suran said:

Thank you, I have every intention of finding out whether or not they are
open on Sunday, especially on Father's Day. Their Web Site has not been
updated since before the 2006 Holiday Season. Some other information
dates back to 2003. They may not even be in business any more.

There are some current mentions of them on the Web (see below), so I
think they are still very much in business. On the other hand, I am
pretty sure they only do mail order. It is said they used to maintain a
warehouse in Tribeca which one could visit. I do not know if this is
still the case.

<http://www.mushroomcompany.com/events.html> (scroll down to September
12, 2007)

<http://www.foodandwine.com/articles/good-morels/sidebar/1>

Bubba

Bubba, Did you see the recipe for Morel Pierogi?

Grilled Potato-Morel Pierogies
MAKES 18 PIEROGIES
Strain the morel soaking liquid in this recipe and save it for adding
depth of flavor to soups or stews.
ingredients

* 1 cup dried morels (1 ounce)
* 1 cup boiling water
* 2 cups all-purpose flour
* Salt
* 2 large eggs, beaten with 1/4 cup water
* 1 1/2 pounds Idaho potatoes, peeled and cut into 2-inch chunks
* 1/2 cup warm milk
* 1/4 cup sour cream
* 2 tablespoons freshly grated Parmesan cheese
* 1 tablespoon unsalted butter
* Freshly ground pepper
* Vegetable oil, for coating
* Celery leaves, for garnish
*

directions

1. In a heatproof bowl, soak the morels in the boiling water
until softened, about 20 minutes. Rub them to loosen any grit, then lift
them out and coarsely chop.

2. In a large bowl, combine the flour with 1/2 teaspoon of salt.
Add the eggs and stir until the dough just comes together. Transfer to a
lightly floured work surface and knead briefly until soft and smooth.
Wrap the dough in plastic and set aside at room temperature for 30 minutes.

3. Meanwhile, cook the potatoes in a large saucepan of boiling
salted water until tender, about 20 minutes; drain. Return the potatoes
to the pan and shake over high heat to dry them, about 1 minute. Using a
potato masher, mash the potatoes. Mash in the milk, sour cream, Parmesan
and butter. Stir in the morels and season with salt and pepper. Transfer
to a bowl and let cool slightly.

4. Cut the dough in half and pat each piece into a disk. On a
well-floured work surface, roll out the disks to 9-inch rounds. Cover
with plastic wrap and let stand for 15 minutes.

5. On a floured work surface, roll out 1 round at a time to a
1/16-inch thickness. Using a 4-inch biscuit cutter, stamp out 9 smaller
rounds. Lightly moisten the edge of 1 round and dollop 1 rounded
tablespoon of the potato filling on half of it. Pat the filling
slightly; fold the dough over the filling to form a half moon and press
the edges to seal. Set aside on a floured platter. Repeat with the rest
of the dough and filling.

6. Cook half the pierogies at a time in a large pot of boiling
salted water until they rise to the surface, about 1 minute. Using a
slotted spoon, transfer them to paper towels and dry. In a large bowl,
toss the pierogies with just enough vegetable oil to coat.

7. Light a grill or heat a grill pan. Grill the pierogies over a
hot fire, turning once, until browned, about 3 minutes per side. Remove
from the grill. Add the celery leaves and grill until lightly charred,
about 1 minute per side. Transfer the pierogies to a platter and garnish
with the grilled celery leaves.

MAKE AHEAD The pierogies can be prepared through Step 5 and frozen for
up to 1 month. Boil the frozen pierogies for the same amount of time
indicated for the fresh ones.
wine recommendation The rich, smoky filling in these pierogies makes
them perfect foils for a full-flavored Merlot with velvety tannins like
the 1994 Columbia Crest Estate Series from Washington State or the 1995
Meerlust from South Africa.

Search for easy-to-find rich, velvety merlot
Cook It!

* Visit our Vegetables CookItNow
* Visit our Appetizer CookItNow

margaret suran <[email hidden]> wrote in news:ySvbi.467
[email hidden]:

Quoted message said:

Bubba, Did you see the recipe for Morel Pierogi?

No but this looked good.

Shrimp Boil Hobo Packs

ingredients

24 shelled and deveined large shrimp (about 1 1/4 pounds)
16 mussels (about 10 ounces), scrubbed
6 ounces kielbasa, sliced 1/2 inch thick
1 large ear of corn, shucked and cut into 8 rounds
4 thyme sprigs
1 1/2 tablespoons unsalted butter, cut into 4 pieces
Old Bay seasoning
1/4 cup dry white wine
1/4 cup water

directions

1. Light a grill. Lay four 24-by-18-inch sheets of heavy-duty foil on
a work surface. Fold each sheet in half crosswise. On the lower half of
each sheet, arrange the seafood, kielbasa, corn, thyme and butter; season
with Old Bay. Fold the top half of each sheet over the bottom half and
seal tightly on 2 sides. Into each packet, pour 1 tablespoon each of wine
and water; seal tightly.

2. Grill the packets on the grate over moderately high heat, turning
once, until puffed, about 10 minutes. Cut open each packet, pour the
contents into bowls and serve.

SERVE WITH Crusty bread and more Old Bay seasoning.

TOTAL TIME: 30 MIN
SERVES: 4

A classic Southern shrimp boil involves cooking a kettle of shrimp, corn
and sausage with pickling spices, notably bay leaf, cloves and mustard
seed. Here, all the ingredients are tucked inside foil packets, seasoned
with Old Bay and cooked right on the grill.

from a different site:
OLD BAY SEASONING

1 tablespoon celery seeds
1 tablespoon whole black peppercorns
6 bay leaves
1/2 teaspoon whole cardamoms
1/2 teaspoon mustard seeds
4 whole cloves
1 teaspoon sweet Hungarian paprika
1/4 teaspoon mace

In a spice grinder or small food processor, combine all of the
ingredients. Grind well and store in a small glass jar. Best if used
within 6 months (date your jar).

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Nancy2 said:

You crack me up. Don't you ever get to the countryside? O.k., I
guess not. ;-)

Maybe Central Park has some dead elms you could look under ....

N.

Thank you, Nancy2, I live just a few blocks east of Central Park and
there are probably dead Elms there. And if I go and look for them,
there may even be a dead Margaret, too.

I don't know where you live, but it is not a very good idea for an old
woman to go and forage for mushrooms in Central Park. I can see the
headlines now: "Crazy Old Woman Found Dead Under A Dead Elm Tree In
Central Park, Clutching A Morel Mushroom". :o(

margaret suran said:

Bubba, In one of Debbie's Seed catalogs (sent here), I saw that you can
now grow your own Morels.

http://www.territorial-seed.com/stores/1/Giant_Morel_Mushroom_Kit_Outd_P143201C353.cfm

Do you really *need* frost? What about the other growing conditions
particular to morels?

--
See return address to reply by email

On Jun 12, 7:49 am, margaret suran <[email hidden]>

Quoted message said:

Nancy2 said:

You crack me up. Don't you ever get to the countryside? O.k., I
guess not. ;-)

Quoted message said:

Maybe Central Park has some dead elms you could look under ....

Quoted message said:

N.

Thank you, Nancy2, I live just a few blocks east of Central Park and
there are probably dead Elms there. And if I go and look for them,
there may even be a dead Margaret, too.

I don't know where you live, but it is not a very good idea for an old
woman to go and forage for mushrooms in Central Park. I can see the
headlines now: "Crazy Old Woman Found Dead Under A Dead Elm Tree In
Central Park, Clutching A Morel Mushroom". :o(

I wouldn't want to see that headline. ;-) Re headlines: It's hard to
beat our Iowa one: "Woman named Butts steals 3 rolls of toilet paper
from courthouse."

N.

Omelet said:

This place has live fish, crustaceans and mollusks, but I don't know of
any restaurant associated with it. :-)

Not yet anyway... The new China Town centers is still under development.

It's pretty much all filled out now. I guess they ran out of
Asians to rent space so they let some white people put in a Cajun
restaurant as part of their Affirmative Action plan.

http://www.chinatownaustin.com/

-sw

margaret suran said:

Bubba, In one of Debbie's Seed catalogs (sent here), I saw that you can
now grow your own Morels.

http://www.territorial-seed.com/stores/1/Giant_Morel_Mushroom_Kit_Outd_P
143201C353.cfm

When are you starting? They would look good growing on your dinner
table, though your coffee table is also very suitable.

Bubba

margaret suran said:

Bubba, Did you see the recipe for Morel Pierogi?

Grilled Potato-Morel Pierogies

A very nice recipe indeed.

[snippage]

Quoted message said:

5. On a floured work surface, roll out 1 round at a time to a
1/16-inch thickness. Using a 4-inch biscuit cutter, stamp out 9 smaller
rounds. Lightly moisten the edge of 1 round and dollop 1 rounded
tablespoon of the potato filling on half of it. Pat the filling
slightly; fold the dough over the filling to form a half moon and press
the edges to seal. Set aside on a floured platter. Repeat with the rest
of the dough and filling.

This is the best part - rounds formed into half-moons!

Bubba

[email hidden] (Victor Sack) wrote in news:1hzmc3x.1c94zwg1cixj2dN%
[email hidden]:

Quoted message said:

This is the best part

But no mention of beets...I'm disturbed by that.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus said:

(Victor Sack) said:

This is the best part

But no mention of beets...I'm disturbed by that.

So am I. And I hear that Barb (the True One) is disconsolate, so to
prevent her doing something bad to herself, here is a recipe for beet
filling, from
<http://porcinichronicles.blogspot.com/2006_10_01_archive.html>.

Victor

Filling ingredients:
-12 oz roasted, peeled beets (in Italy, beets often come pre-roasted and
peeling is very easy)
-1/4 tsp salt
-12 oz ricotta cheese
-1/2 cup freshly-grated parmesan (probably less with pre-grated as I
imagine it packs up a bit)
-salt and pepper to taste

Cut the beets into 1 inch chunks and place in a food processor. Pulse
the processor until you have a deep red granularity that looks a lot
like chunky cranberry sauce. Do not puree!! Remove from processor and
mix in the 1/4 tsp salt, place in a sieve or collander, and let drain
for 2 hours. After that time (actually over the 2 hours, you can make
your pasta), place in a mixing bowl, add the cheeses and combine. (This
is the point where your lush, rich red beets transform into whacked-out,
bubblegum pink gloop, but take heart! It gets a lot better and tastier
from here! Add salt and pepper to taste (Yes! You DO have to taste the
pink stuff!)