The Farmer's Table - Pink Oyster Mushrooms

The air was humid, the sun shone brightly and it was a perfect day to buy some Fungi. The young lady behind a table full of earthy mushrooms beamed a beautiful smile. In front of her, heaped into cardboard boxes were an assortment of dark brown portobello, plump ivory button , thin delicate shitake and my new favorite - white and pink oyster or better known as "pleurotus ostreatus". I've mentioned this mushroom in a previous entry but I decided to pay homage to it this time. This oyster is a thing of beauty, it reminds me of a flouncy skirt worn in the fifties. The scalloped edges giving way to thin, linear gills on it's underside. The girl wearing it would have pouty red lips,stilettos and a tight bouffant hair-do. Something perhaps Amy Winehouse would  have worn on stage as she sang "Valerie".   The aroma of this mushroom before it's cooked is a little intense, very earthy and somewhat fishy - don't let that deter you though, once lightly cleaned and cooked, the only scent is pure mushroom heaven. The texture can be slightly chewy yet the flavor is mild and delicate.
This oyster is certainly worth a taste!
© 2011 Ann Ivy Male

                                      Sauteed Pink Oyster Mushroom with Mixed Herbs

Pleurotus Ostreatus

Saute in olive oil,butter,garlic and onion

Add parsley, lemon thyme and dill

Serve on baguette toasts or beside a sizzling tenderloin.

British Jazz singer Amy Winehouse passed away yesterday. She was only 27 yet it seemed like she lived a lifetime when you listen to her music.  Lost and troubled, no doubt, just like the many other brilliant musicians of  "The 27 Club".
I have listened on and off to her music and this song is one of my favorites.

http://www.bing.com/videos/search?q=amy+winehouse+valerie&docid=1057786560526&mid=AE195781C3D60BEF93A1AE195781C3D60BEF93A1&FORM=VIRE7#

"I hope you are having the greatest jam session  tonight with Kurt,Jim,Janis and Hendrix. Peace to you...."

Awesome Summer Salad - A la Susur !

Susur’s watermelon salad

Susur Lee's watermelon salad.

Toronto chef Susur Lee just created this salad for Susur-licious, a summer menu running until July 24 at Lee and Lee Lounge.
Dressing:
1/2 cup (125 mL) finely diced shallots
1 tbsp (15 mL) peeled, grated ginger
3 tbsp (45 mL) crushed black peppercorns
2 tbsp (30 mL) granulated sugar
3/4 cup (185 mL) vegetable oil
1/2 cup (125 mL) olive oil
1/4 cup (60 mL) each: balsamic vinegar, Chinese black vinegar, soy sauce
Salad per portion:
Six large cubes watermelon (each about 1-inch/2.5 cm)
1/2 cup (125 mL) lightly crumbled feta
Fresh chopped mint leaves to taste
Celery leaves to taste
Chopped jalapeno pepper to taste
Olive oil
Salt + pepper
For dressing, combine shallots, ginger, peppercorns, sugar, vegetable oil, olive oil, balsamic vinegar, black vinegar and soy sauce in sealable container. Refrigerate overnight. (Makes 2-1/2 cups/626 mL), enough for 5 servings.)
To make 1 portion salad, arrange watermelon on plate (preferably long and narrow). Sprinkle with feta. Pour 1/2 cup (125 mL) dressing over top. Garnish with mint and celery leaves, olives and chilies. Drizzle with oil. Season with salt and pepper.
Makes 1 serving.
Star-tested by Jennifer Bain