Chanterelle Mushroom "Cannelloni"

For 4 People. Ingredients.

  1. Herb flavoured fresh pasta 4" by 10"
  2. Cups chopped chanterelle mushrooms
  3. Medium yellow onion chopped
  4. Cloves of garlic chopped finely

½ Cup dry white wine ½ Cup rich chicken stock 1½ Cups coarse bread crumbs 4 Eggs

  1. Tbsp chopped fresh rosemary

Sea salt & cracked pepper to taste. Olive or grape seed oil.


- Cut pasta sheets in three equal parts

  1. Blanch in boiling, salted & oiled water for 4 to 5 minutes until slightly underdone.
  2. Cool pasta in ice water & spread out sheets on bake sheet, lightly oil & cover till later

In the medium saucepan, heat 3 tbsp of oil over medium high heat. Add onions & garlic sweat for 5 minutes. Add mushrooms & sauté for 5 minutes until tender & light golden brown. Stir constantly. Deglaze with white wine & chicken stock & reduce completely. This will take up to ½ hour, reduce over low medium heat.

Remove mixture from stove & cool. Once cool combine with bread crumbs, eggs rosemary & season well to taste, mix well.

Roll mushroom mixture in blanched pasta sheets to a diameter of ¾ to 1 inch roll into six cannelloni's. Wrap all cannelloni's tightly in cellophane and tie each end in a knot. This will seal the cannelloni's for final cooking.

In saucepan large enough to hold all cannelloni's. Bring water to simmer, add cannelloni's and poach for 7 to 10 minutes until firm.

Unwrap cannelloni's and keep warm.

Cannelloni's may be cut in half on Bias and served upright. Serve with reduced chicken stock flavoured with herbs, cold pressed olive oil and shaved Aged sheeps milk cheese or Reggiano.

Appetizer from Modern Caribbean Cuisine (Interlink, $35) by Wendy Rahamut Bake or Fry Crab 'n' Cassava Cakes Cakes Makes 12-15 12 oz. cassava (yuca), peeled 12 oz. crab meat, picked over 1 cup grated red onion 1/2 cup finely chopped parsley 1/2 cup chopped cilantro (or chadon beni) 1/2 cup bread crumbs 1 tsp. pepper sauce 1 tsp. grated ginger 1 tsp. minced garlic 4 tbsp. fresh lime juice salt vegetable oil, as needed for frying Ginger Orange Dip Makes about 1/2 cup 1/2 cup good quality English marmalade 2 tbsp. Chinese chili sauce 1/2 tsp. grated ginger 2 tbsp. rice vinegar 1. Grate the cassava very finely. This will release some of the starchy juices, which will help the mixture to bind. Combine the cassava with all the remaining ingredients except the oil and mix well. 2. Heat the oil in a non-stick frying pan. 3. With your hands, form the cassava mixture into cakes about 2-3 inches in diameter. Gently pan fry until golden and cooked through on each side. Drain. 4. Combine all ginger orange dip ingredients and stir. 5. Serve cakes with ginger orange dip. For a lighter dish To bake the crab cakes: preheat oven to 350 F. Place the crab cakes onto an oiled baking sheet and bake for five minutes, until crisp at the bottom. Turn and set oven to broil. Broil until golden, brush with oil and remove.

Soup from Australia in The World is a Kitchen (Travelers' Tales, $16.95) edited by Michele Anna Jordan and Susan Brady From: Lucy Friedland Yabby, Rice and Lemon Soup Serves 4 20 medium-sized live yabbies 1/4 cup butter 1 leek, halved lengthways and thinly sliced 4 cloves garlic, finely minced 3/4 cup vialone nano, or arborio rice 1 quart stock (yabby, fish or chicken) 1 1/2 tbsp. lemon juice finely grated rind of 1 lemon chervil sprigs, to serve Place live yabbies in freezer for one hour or until cold but not frozen (see Note below). Remove and quickly plunge a sharp knife through the center of the head, just behind the eyes. Chop off claws and head and remove abdominal organs with a spoon. Cut tail in half, extract yabby meat. (Claws and shells can be used to make the stock for this dish. Discard head.) Melt butter in a heavy-based saucepan and cook the leek, covered, over low heat for six to eight minutes or until soft but not browned. Add yabby meat and garlic and sauté, uncovered, for another two to three minutes. Take out the yabby meat when half cooked and set aside. Add rice and stock and season with sea salt and freshly-ground black pepper. Cover and simmer soup gently for 20 minutes or until rice is tender, then stir in lemon juice, lemon rind and yabby meat and cook for another one to two minutes or until yabbies are just cooked through. Check seasoning. Ladle soup into warm bowls, scatter with chervil sprigs and serve immediately. Note: Make sure the yabbies you buy are live, since dead uncooked yabbies will deteriorate very quickly. Placing the yabbies in the freezer puts them to sleep, so when they are killed they will not suffer as much and the flesh will remain tender. If yabbies are unavailable, fresh jumbo prawns may be substituted.

Seafood from Malaysia in Cradle of Flavor (W.W. Norton, $35), by James Oseland Stir-Fried Chinese Egg Noodles with Shrimp and Asian Greens From: Mee Goreng Tauceo Serves 3 or 4 1 pound (455 grams) precooked fresh Chinese egg noodles, rinsed, drained and cut in half, or uncooked fresh Chinese egg noodles 10 stalks choy sum or 5 whole small heads baby bok choy or Shanghai choy, about 7 ounces (200 grams) total 4 tbsp. peanut oil 2 cloves garlic, coarsely chopped 2 tbsp. sweet soybean paste 7 oz. (200 grams) medium-sized shrimp (10-15 shrimp), peeled, heads removed, and deveined (you can leave the tails on, if you like) 1 1/2 cups (about 4 oz./115 grams) mung bean sprouts (optional; if not using, increase the amount of choy sum by 3 stalks or the baby bok choy or Shanghai choy by two heads) 4 tbsp. warm water 2 tsp. double-black soy sauce 1/4 tsp. kosher salt freshly-ground black pepper (optional)

1. If you're using fresh Chinese egg noodles that are not precooked, cook them first. Bring a large pot full of unsalted water to a rolling boil, add the noodles and cook until tender, 3 to 5 minutes, the timing will depend on their thickness and freshness. Drain until a colander and rinse under cold water until cool. Toss the noodles immediately with a few teaspoons of peanut oil to prevent them from clumping together. Cut them in half and set aside.

2. To prepare the choy sum, inspect it carefully, discarding or trimming any spoiled stems or leaves. Cut 1 inch (2.5 centimeters) off the base of each stalk and rinse the greens in several changes of the coldest possible water. If you're using baby bok choy or baby Shanghai choy, inspect the heads carefully, discarding or trimming any spoiled stems or leaves. Cut 1/8 inch (3 millimeters) off the base of each head and rinse the greens in several changes of the coldest possible water. (Take care to clean baby bok choy or Shanghai choy carefully, as it tends to have hidden pockets of sand where the leaves meet the center stem.) Cut the cleaned choy sum into pieces 2 1/2 to 3 inches (6 to 7.5 centimeters) long; if you're using baby bok choy or Shanghai choy. leave the heads whole or cut them in halves or quarters lengthwise, depending on size. Dry the greens in a salad spinner or set them aside to dry on a kitchen towel or on paper towels. They don't need to be bone-dry; a little dampness is fine.

3. Heat the oil in a wok or a 12-inch (30-centimeter) skillet (nonstick oil will work best) over medium heat. When it's hot — it should appear slightly shimmery — add the garlic and the sweet soybean paste (be mindful that the soybean paste may splatter a bit when it's added to the hot oil) and sauté, stirring constantly with a large spatula, until the garlic is no longer raw but has not yet begun to change color, 1 to 2 minutes. If the garlic starts to turn golden, take the pan off the heat to cool for a few minutes before continuing.

4. Add the shrimp to the skillet and stir-fry just until they begin to turn pink, about 2 minutes. Add the greens and raise the heat to high. Stir-fry vigorously until the greens just begin to wilt, 1 to 2 minutes. Add the bean sprouts (if using) and continue to stir-fry vigorously for another 15 seconds.

5. Reduce the heat slightly and quickly add the noodles, using your hands and detangling them as you drop them into the skillet. Stir the noodles well to combine them with the greens, bean sprouts and shrimp. Add the warm water, soy sauce and salt and stir well to combine. Cook, stirring constantly, until the noodles are hot and have soaked up all the liquid, about 2 minutes. (Note that the noodles will have increased slightly in size once they have soaked up the liquid.) Taste a noodle for salt, and add a pinch more if needed.

6. Transfer the noodles to a large platter or bowl and serve immediately. Although inauthentic, I like to top these noodles with freshly-ground black pepper, which provides a nice layer of flavor.

Meat from Malta in Islands of the Mediterranean (Konemann, $19.95) Stuffed Zucchini in Beef Bouillon Serves 4 Preparation time: 40 minutes Cooking time: 1 hour 5 minutes 4 large round zucchini (courgettes) 4 cups beef bouillon 1 tbsp. tomato concentrate 7 oz. carrots 1 kohlrabi 3 potatoes 1 stick celery 7 oz. fresh peas 1 bay leaf salt and pepper For the stuffing: 5 cloves garlic 2 large onions 7 oz. bacon 3 1/2 tbsp. corn oil 1 lb. ground beef 1 lb. ground pork 4 cups fresh white breadcrumbs 1 1/2 cups dried breadcrumbs 1 bunch flat-leaf parsley 9 oz. grated parmesan 3 eggs Brown the chopped garlic, onions and bacon in the oil in a large saucepan for five minutes. Mix in the ground beef and pork and continue cooking for about 10 minutes. Add the fresh and dried breadcrumbs to the meat, together with the chopped parsley and the grated parmesan. Mix well and leave to cool. Slice the top off each zucchini. Scoop out the flesh with a spoon. Mix the beaten eggs into the cooled stuffing and stir thoroughly to combine all the ingredients. Fill each of the hollowed-out zucchini with meat stuffing. Heat the bouillon, to which the tomato concentrate has been added, in a pan. Stand the zucchini in the liquid, cover, and cook for 30 minutes. During this time, cut the carrots, kohlrabi, peeled potatoes and celery into large cubes. Shell the peas. Add the vegetables, with the bay leaf, salt and pepper, to the pan. Simmer for 20 minutes. Eat piping hot.

Dessert from Hawaii in The Hawaii Farmers Market Cookbook (Watermark, $13.95) edited by Joan Namkoong and Hayley Matson-Mathers Kona Coffee Mousse Cake on Dark Chocolate Macadamia Nut Cookie Crust From: Cathy Barrett, Kailua Candy Company Serves 8-10 _This recipe utilizes three very special Big Islands-grown products: Original Hawaiian Chocolate Factory chocolate, Hawaiian Vanilla Company vanilla extract and Kona coffee. Look for these products at farmers markets or specialty shops. _Crust 2 2/3 oz. Original Hawaiian Chocolate Factory's dark chocolate, melted 2/3 cup dry-roasted macadamia nut chips 1/3 cup unsalted butter 1/4 cup brown sugar 1/4 cup sugar 1 egg 2/3 cup flour 1/2 tsp. baking soda 1/4 tsp. salt splash of Hawaiian Vanilla Company vanilla extract Preheat oven to 375 F. In a mixing bowl, beat butter until creamy. Gradually add the two sugars and beat until light. Add the egg and beat well. Mix in the melted chocolate and vanilla. Stir the flour, baking soda and salt into the chocolate mixture until well blended. Fold in the macadamia nuts. Line a 9-inch springform pan with parchment paper. Spread dough evenly in the bottom of the pan. Bake in oven for seven to nine minutes. Remove and cool. Mousse 1 lb. Original Hawaiian Chocolate Factory's dark chocolate, melted 2/3 cup 100% Kona Coffee Dark Roast coffee, brewed 2 egg whites 1 cup heavy cream Place melted chocolate in a large bowl. Add the coffee and mix with a wire whisk until smooth. Whip egg whites in mixer until soft peaks form. Fold into chocolate/coffee mixture. Whip the cream and fold into the chocolate/coffee/egg white mixture until well blended. Spray sides of the pan with the cookie crust in the bottom with non-stick vegetable oil spray. Pour mousse on top of cooled cookie crust. Refrigerate until set (overnight). Remove cake from pan. Prepare ganache to pour over cake. Ganache 1/4 cup heavy cream 2 oz. Original Hawaiian Chocolate Factory's dark chocolate, melted In a microwave-safe bowl, heat cream in microwave until hot (one minute). Pour on top of melted chocolate and stir gently with wire whisk until smooth. Immediately pour over mousse cake and refrigerate until serving.