morel obligation

esoteric, musty, and funny looking -- morel mushrooms are the williamsburg hipsters of the fungal community:

a spring time treat, these spongy specimens are only available from late march through late may. they have a unique flavor that is particularized by a crisp earthy bite and subtle nuttiness that is somewhat reminiscent of chestnut. there are many ways to prepare morels, however, i prefer to keep it simple and just saute them in a screaming hot pan with a little canola oil, salt and pepper. i picked up a batch of these suspicious 'shrooms last week and hobbled together a make-shift stir-fry with asparagus, jalapenos, scallions, ginger and garlic.


if you are looking for a more adventurous preparation, their curious nooks and crannies lend well to a light cream sauce and their hollow bodies just beg to be stuffed. keep in mind, however, that the more you modify morels the less distinct their flavor, and at upwards of $29/lb, that just doesn't make any sense.

© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com/

say cheese: mango compote

insofar as desserts are concerned; a stinky cheese beats out a sticky sweet -- hands down. i understand i'm in the minority, and i won't even being to argue with all you sweet-tooths out there. i will, however, attempt to win you over with a simple, sweet and delicious mango compote recipe that pairs well with most cheeses.



Mango Compote
yield 1 pt

1 large ripe mango, medium dice
4-6 dates, rough chopped
1/2 tsp fennel seeds
1/4 tsp ground cinnamon
1/4 cup of water
3 TBS sugar
1 TBS red wine vinegar
pinch of ground cumin

dash of olive oil
salt & pepper to taste

1. heat just a dash of olive oil over medium low heat. add fennel seeds, mango and dates. sweat on low for just a few minutes.



2. add cinnamon, water, sugar, red wine vinegar and just a pinch of ground cumin. bring to a boil; reduce to a simmer. simmer over low heat for 6 minutes. the mixture will thicken up to something beautiful.



kill the heat and allow to cool. if you are in a rush, spread the compote out on a lined sheet tray and stick it in the fridge.

--i enjoyed this batch over a funky cut of taleggio on a Kavli Hearty Thick Crispbread, but this isn't just a cheese and crackers-type condiment.

get crafty and mix it up a bit:

mango pancakes
yogurt parfait
shit, serve it with a fish steak- it's basically a chutney anyway!

© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com/

”Dosa Man, please, can I have another hit?”

NY Dosa
Washington Sq. S. @ Sullivan St.
Weekdays 11am-4pm

Q: what exactly is a "dosa"?

A: a crispy, paper-thin crepe made from rice and black lentils. they hail from Southern Indian and are often stuffed with curried potatoes ("masala dosa"), and served with wet chutneys.

Q: who makes the best dosa in NYC, on the cheap?

A: 2007 Vendy Award Winner, Thiru “Dosa Man” Kumar.

this cheerful little guy might be the only vegan street vendor in all of NYC, however, i don't want to pigeonhole him; this food is good, vegan or not. all dosas are made-to-order and are served with a refreshing coconut chutney and a shot of vegetable soup. his menu is simple - dosas and samosas, mostly, along with a few other regional specialties. my go-to dosa is the "pondicherry"; a delicate crepe filled with responsibly spiced potatoes, onions, capsicums, lettuce and fresh ginger.

if you’re in the area and don't mind a 10-20 minute wait in exchange for an amazing lunch at an unbeatable price, give the "Dosa Man" a go, because he wears corduroy.

--have a seat in the park, eat and enjoy the painfully obvious drug solicitations.

© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com/