Rabbit Rabbit

Rabbit Rabbit

Lactifluus volemus or Milky Cap

Lactifluus volemus or Milky Cap

This past week I purchased another variety of wild mushroom from the farmers market, Lactifluus volemus, also known as a milky. The reason it's called milky is because the gills exude a milky latex substance when bruised. If you are allergic to latex, you should not eat these mushrooms.

Apparently pan frying is not encouraged due to the milky substance exuded. I blanched them and then cooked them in a homemade tomato sauce. I'm having a lot of fun exploring the world of wild mushrooms and happy I can obtain them locally.

Fresh Corn Casserole

Fresh Corn Casserole

2 ears of fresh corn on the cob, blanched
3/4 cup gf flour
1 cup yellow corn grits
1/4 cup turbinado sugar
1 teaspoon baking powder
1/2 teaspoon pink salt
1 teaspoon ground rosemary
2 eggs beaten
1 cup sour cream
1/2 cup buttermilk
1 small can diced chili peppers
4 tablespoons melted butter
4 oz spicy smoked gouda grated

Blanch corn on the cob for 5 minutes and when cool, remove kernels from the cob and place in a medium bowl. I used silver king corn. Add wet ingredients to the corn kernels. Preheat oven to 350 F. Whisk dry ingredients then add to wet ingredients. Butter a 7 x 10  or 8 x 8 glass baking dish. Pour casserole ingredients into the baking dish. Garnish with the tomato slices and sprigs of fresh rosemary. Bake for 45 minutes. Let cool for 5 minutes and cut into squares to serve. A bit spicy but not bad.

Spicy Japanese Stir Fried Eggplant

Spicy Japanese Stir Fried Eggplant

3 Japanese eggplant (the long thin ones)
2 tablespoon olive oil

1 small yellow onion
3 garlic cloves
1 tablespoon fresh chopped or grated ginger
2 tablespoons mirin (sweet cooking wine)
1 tablespoon gf soy sauce
1 tablespoon brown sugar
1 teaspoon worchestershire sauce
1/4 teaspoon dried Thai pepper flakes
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds

Peel onion, cut in half and then slice into thin slices. Separate onion slices. In a large frying pan on medium low heat put olive oil and then the onion slices. Cook till they start to carmelize. Peel eggplant and slice into sixth and then on a diagonal into bite sized pieces. Add garlic and ginger to pan and cook for one minute more. Add the cut eggplant and stir well. Add remaining ingredients, except sesame seeds, and cook till eggplant is soft. Cover to encourage the softening of the eggplant if need be. When all is melded and eggplant is soft, serve immediately and garnish with the sesame seeds. I love eggplant cooked this way.