Eat This Poem by Nicole Gulotta
April 15, 2017 by Jenny
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Eat This Poem: A Literary Feast
of Recipes Inspired by Poetry by Nicole Gulotta features
75 original recipes accompanied by poems from 25 of America’s most
beloved poets.
Nicole, the author, is the writer of the popular blog by the same
name, Eat
This Poem. This is a lovely book that will please the poetry
lover, cookbook lover and lover of the written word – it is a
lovely read with charming illustrations throughout by Cat
Grishaver.
Recipes for Sauce for When Tomatoes Are Not in Season, Carrot and Mascarpone Purée, and Earl Grey Shortbread Cookies are just a few examples of what you will find in this book that will be at home on your nightstand or your kitchen counter. Nicole has several events planned – check to see if she is in your area.
Special thanks to Roost Books and Nicole for sharing an excerpt from the book along with its accompanying recipe. Be sure to head over to our contest page to enter our giveaway.
Mushroomsby MARY OLIVER
Rain, and then
the cool pursed
lips of the wind
draw them
out of the ground-
red and yellow skulls
pummeling upward
through leaves,
through grasses,
through sand: astonishing
in their suddenness,
their quietude,
their wetness, they appear
on fall mornings, some
balancing in the earth
on one hoof
packed with poison,
others billowing
chunkily, and delicious-
those who know
walk out to gather, choosing
the benign from flocks
of glitterers, sorcerers
russulas,
panther caps,
shark-white death angels
in their torn veils
looking innocent as sugar
but full of paralysis:
to eat
is to stagger down
fast as mushrooms themselves
when they are done being perfect
and overnight
slide back under the shining
fields of rain.
Gifting at rendering the natural world, Mary Oliver brings us
in close, bending down to the ground and reaching “under the
shining fields of rain” the way a forager might feel around at
night for the earth’s meaty offerings. Cloaked in mystery, one
mushroom balances in the earth “on one hoof,” ready for picking,
yet another looks innocent but is “full of paralysis,” and skill is
required to know the difference.
To satisfy our hungers, we must exercise complete trust.
First, in the hunters who know that black trumpets emit a
phosphorescent glow when caressed with the beam of a flashlight.
Next, in the skill of the chef, who transforms these ingredients
into a meal. We may not have risen at dawn or scraped away dirt
with our own fingers, but the quiet work lingers, transferred from
hand to hand, basket to plate, where finally the mushroom’s
mysterious magic makes its home somewhere deep within us.
Mushroom and Brie Quesadillas
The first time my husband and I made the drive off Highway 256 in Lompoc, California, looking for Melville Winery, we thought we were lost. The road is a long stretch, about ten miles past fruit stands and vineyards after driving through downtown Buellton, and it’s easy to doubt your directions. In our case, we made a wrong turn and found ourselves in the driveway of a farm, watching horses.
The animals were so relaxed, with nothing to do but gallop
into the shade of an oak on this gentle morning. While we
eventually found the tasting room, getting lost served as a good
reminder to leave space for the unexpected pleasures of a journey
to unfold. As we toured the barrel room and tasted library wines,
we nibbled on quesadillas stuffed with mushrooms and drizzled with
local honey. Looking out over the sundrenched vines, I couldn’t
help but be grateful for the most enjoyable day, including our
accidental detour.
Makes 4 servings
3 tablespoons extra-virgin olive oil, divided
8 ounces cremini mushrooms, stems removed and thinly
sliced
1⁄2 teaspoon rosemary, minced
Salt
Freshly cracked black pepper
4 flour tortillas (fajita size)
8 ounces Brie cheese, thinly sliced
1 cup arugula, lightly packed
Honey
Parsley, for garnish (optional)
1. Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the mushrooms and rosemary, seasoning with a pinch of salt and a few grinds of black pepper; cook for 5 to 7 minutes, until tender and golden. Remove from heat and scrape the mushrooms into a bowl.
2. Keep the pan on the heat and add 1 teaspoon of oil. If the slices of Brie are long and stick out of the tortilla, cut them in half. Place two pieces of Brie on one side of a tortilla. Nestle one quarter of the mushrooms over the top, followed by one quarter of the arugula and another two slices of Brie. Drizzle or spread a bit of honey on the opposite side of the tortilla before folding it over the top. Repeat with the remaining tortillas.
3. Cook the quesadillas on one side for about 2 to 3 minutes, or until golden. Flip gently and continue cooking on the other side for 1 to 2 minutes more, or until the cheese has melted. Slice and serve sprinkled with a bit of chopped parsley, if using.
From Eat This Poem by Nicole Gulotta © 2017 by Nicole Gulotta.
Reprinted in arrangement with Roost Books, an imprint of Shambhala
Publications, Inc. Boulder, CO
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