The Sage of Discovery

I’m not used to writing a post on recipes, but I love squash season. Here’s a few that I’m planning to try; don’t they look fabulous?

As usual, Macheesmo makes everything look so easy and so tasty — see “Spaghetti Squash with Cream Sauce and Mushrooms.”

Kalyn’s Kitchen creates “Garlic Lover’s Vegetable Stirfry with Eggplant, Zucchini, and Yellow Squash” in a distinctively Asian tone.

Here’s a take on a seasonal favorite,  butternut squash risotto, from GoodLife{eats}. [via This Week for Dinner]. For something else delicious, see the post for “Apple Cider Roasted Squash.”

For  a dish that’s quick, easy, and comforting, dig into baked acorn squash from In Good Taste. I’m thinking about incorporating this one into Thanksgiving.

Baking delights gets widely creative and whips up “Pumpkin Gnocchi with Smoky Chipotle Sauce.”

Lastly, I have to say, I always love the Crockpot Lady for constantly discovering convenient recipes. Here’s an Autumn dish  from last year: slow-cooked butternut squash soup with apples.

I just finished a fitting book for a the end of my mushroom-themed weekend: Taming the Truffle: The History, Lore, and Science of the Ultimate Mushroom.

Unfortunately, this book wasn’t quite what I was expecting. I was hoping for a colorful account of the culture and enchantment surrounding truffles; what I discovered was a very technical reference targeted at people in the truffle industry. Written by two mycologists and a journalist, I found Taming the Truffle as dry as the soil types it describes in so much detail.

Despite the fact that I found it difficult to swallow, I can imagine that this book might provide some valuable information for the true truffle enthusiast (e.g. the food supplier, the farmer, etc.). It was clearly created by informed authors who have a wealth of knowledge to share. And it’s meticulous in its review of truffle types, growing conditions, farming tools, and diseases.

The real disadvantage of the book is its failure to find a happy medium in its voice. It delves into too much scientific detail for a layman’s guide, but seems insufficiently technical for a scientific monograph. I’m not really sure how many gourmets want to know how to identify their truffles using DNA testing, or how many mycologists there are who don’t already know how to identify a Burgundy truffle on sight. While the authors’ attempt to provide a comprehensive guide is commendable, they end up sacrificing much in the way of readability.

I’d recommend Taming the Truffle to someone who already has a whole bookshelf dedicated to these fungi. However, I’d caution the average foodie to look for enjoyment elsewhere.

Would you eat this?

Photo by Russ Bowling on Flickr

If you live in the U.S., the answer is most likely not. But what about now?:

Photo by Miss Miou on Flickr

Looks delicious, doesn’t it?

Pictured above in both photos, is a common plant fungus that infects maize. In the United States, the fungus, Ustilago maydus, is called corn smut and is thought of as a pest that only decreases crop yields. In Mexico, however, the fungus is called cuitlacoche (from an Aztec word for raven’s feces), and is considered a delicacy. In fact, it’s supposed to taste incredible. I haven’t had the chance to try cuitlacoche (nor will I be able to afford those plane tickets south anytime soon), but the closest I can get is this fabulous description by Tim Carmen on Young and Hungry.

After reading a trilogy of cuitlacoche posts in Borders are Meant to be Crossed: Glimpses into a Journalist’s Notepad,  I envy this reporter, who is able not only to consume authentically prepared fungus “in the stereotypical ‘hole in the wall’ restaurant” but gets to interview some farmers who harvest it at the source.

Aside from the fact that cuitlacoche is a good topic for the continuation of my mushroom weekend of posts, the first I heard of it was on a recent airing of All Things Considered on NPR. This program episode delves into how cuitlacoche is produced, discusses some of its history, and features an interview with a gourmet chef, who gives her opinion on the fungus.

Be aware, cuitlacoche is, reportedly, best consumed fresh (which usually means in Mexico). Unfortunately, the product is most often canned when it can be found in the U.S. If you live in the states, fresh corn smut may be hard to come by (as the disparaging name suggests), but it still pays to be on the lookout.

If anyone has tried cuitlacoche in Mexico or, better yet, has found fresh cuitlacoche in the states, leave a comment. I’d be curious to know what you found out!

photo by ex.libris on Flickr

September is mushroom month in the U.S., although mushroom festivals crop up throughout the year. Here are some in your area. If anyone knows of an annual mushroom festival that’s not listed, and would like to recommend it, please leave a comment.

Texas: Texas Mushroom Festival

Pennsylvania: Kennet Square Mushroom Festival

Michigan: Morel Fest

Wisconsin: Morel Mushroom Festival

Colorado: Telluride National Mushroom Festival

Missouri: Richmond Mushroom Festival

Oregon: Mt. Pisgah Arboretum Mushroom Festival