#Cèpes

[cultiver-les-champignons]

Peut-on cultiver des cèpes ?

🍄 Peut-on cultiver les cèpes ? Est-ce possible ? Est-ce une légende ? Découvrez une réponse surprenante dans cet article !

Peut-on cultiver les cèpes ? La culture des champignons commence à être populaire en France, avec la culture des pleurotes, des shiitakés et autres champignons saprophytes. Mais peut-on cultiver les champignons mycorhiziens, comme par exemple, les cèpes ? Avant de vous donner une réponse plutôt intéressante, je vais vous expliquer brièvement les défis que la myciculture doit relever pour cultiver…

[theodoreangelos]

Porcini mushroom (Boletus edulis) and chanterelle (Cantharellus cibarius) Steinpilz und Eierschwammerl Hříbek a lišky Grzyb porcini i kurki Hríb a kuriatka Белый гриб и лисичка Cèpes et chanterelles

[plume-libre]

Sortie en forêt

De la ressource, des cèpes et une magnifique biche en bonne compagnie !

Une belle journée 🌳

[philoursmars]

Je reviens ENCORE une fois à mon projet de présenter la plupart de mes 55800 photos (environ).  On est en 2017 et comme ce blog est né en 2017, j’arriverai donc au bout de cette présentation.

Avec Christine, on décide de partir de Pau vers Vichel en Auvergne par les petites routes.

5ème étape :Aubrac, village médiéval de... l’Aubrac ! Ca sent l’Auvergne mais on est encore dans l’Aveyron.

ça sent le cèpe aussi et Christine l’a repéré ! 

Partout des épilobes violets...et une vache métallique !

[snowfea]

I rarely post about my life because, anxiety you know, but WE'RE GOING TO ALSACE LET'S GOOOOOOOOO

[trademarkhubris]

something abt me that's not that alarming but definitely feels like some kind of symptom is that a nice calm daily fifteen minutes walk to stretch my legs sounds like literal torture but two hours in a steep forest mushroom hunting at 8:30 without a raincoat or hiking shoes during the first snowfall of the year is like yeah sure i'll do that

[dixvinsblog]

Les recettes du blog : Croque-monsieur aux cèpes jambon de pays et comté (sur le pouce)

Croque-monsieur aux cèpes jambon de pays et comté Pour un déjeuner sur le pouce voici un croque-monsieur délicieux et gouteux pour toute la famille ! Mon panier pour quatre croques 12tranches Pain aux céréales4tranches Jambon de pays4tranches Comté40g Comté râpé4Beaux cèpes16g Beurre pommade1cuil. à soupe Huile neutre de type pépins de raisinsSelPoivre Préparation Éliminez la base des pieds…

[krautjunker]

Südtiroler Steinpilznocken

Rezeptvorstellung von Reiner Grundmann Südtiroler Steinpilznocken | Gnocchi di porcini altoatesini | Boulettes de cèpes du Tyrol du Sud Abb.: Meran; Bildquelle: KurverwaltungMeran/Simon Koy Herbstzeit – Schwammerlzeit. Wie schön, wenn man die besten Plätze kennt – kinderleicht kiloweise das Beste vom Besten zu finden und zu Hause in eine Delikatesse zu verwandeln. Ich bin vorgestern nach nicht…

[manonamora-if]

do you have any very unusual pizza recipes that you'd recommend?

Aside from the Cursed Pizza from Goncharov or the Pissaladière (which is an onion pizza), not really. As much as I like to experiment with food, I'm usually deviating very little from the base recipe (I don't like sweet/dessert pizza).

Bonus info: Pizza that I really like because they hit that sweet memory spot

Reine: tomato based, ham, mushrooms, cheese, olives, tons of Provençal herbs

Aux Cèpes: tomato base, cheese, slightly pickles Porcini mushrooms from a can made by my grandpa because he harvested them in the forest, Provençal herbs

Quattro Formaggi: I just like cheese a lot. Bonus points if it includes Gorgozola

alle quattro stagioni: makes every slice interesting. I like it extra with artichoke hearts

Hawaiian: with extra spicy sauce on top.

[mutant-distraction]

Cueillette des champignons

Cèpes des pins sous hêtres

Boletus pinophilus

[sgiandubh]

Do you have any secret tips for restaurants or cafés for a trip to Paris?

Dear Paris Anon,

I am happy and amused you ask me this question. Happy, because I have been calling Paris home for six years: that means there are places where I was madly kissing a beautiful (and cruel) boy from Bastia, places where I walked at night drunk as a boiled owl with people who are still in my life, places where I regularly went shopping or having an endless coffee with friends and places I was entrusted with, like precious jewels. Amused, because to be honest, Paris is probably the last French destination I could think of for an enjoyable week-end en amoureux (I suppose you want to go as a couple?), right now: it is overpriced as hell (the Olympics are round the corner), dirty and seedy (I was shocked, last time I visited and Manu Macron, my old acquaintance of yore, spoke about parking all the homeless outside of town during the Games 'for aesthetic reasons' - the boy never had a sense of humor, trust me on this one).

I shall give you 5 restaurants and 5 cafés (oh God, why didn't you ask me about Bangkok, instead?). Many of them are on the Left Bank (all of my addresses were there, simply because the closer to the university, the better).

Five restaurants: as it happens in Rome (where the gap is truly tragic), I will try and recommend places where locals go. You will find a menu in English everywhere, but at least try the holy trinity of bonjour, l'addition (the check) et merci. All the Parisian waiters are sourer than the Politburo and insolent as highway robbers, but do not be deterred by their manners. Order away.

Le Relais de Venise - son entrecôte (271 Bd Pereire, 75017). It is not in the center. They do not take reservations. You will be met with a long line of people patiently waiting (Seinfeld style) to get in. They have a minimal set menu (which is always a very good sign: https://relaisdevenise.com/menus/set-menu.php). The waitresses are kind and dressed like 1920's maids. It will be the damn best entrecôte-frites you've ever had (their sauce is a secret). Nothing changed there since 1959. Double check opening times and plan accordingly: you will need a taxi and plenty of time ahead. Almost a bargain for its stellar performance. The London one is a sad spin off.

Le Soufflé (36 rue du Mont Thabor, 75001). An original choice, but oh so good! They only cook soufflés (not exactly a pudding, but a pudding angels must have on a daily basis). Very reasonably priced for Paris (set menus at 40 and 55 euros - https://www.lesouffle.fr/bienvenue/home/menu/). If you want to eat à la carte, I recommend le soufflé Henri IV (cheese soufflé with chicken & mushrooms sauce) : it is heaven.

La Jacobine (59-61 Rue Saint-André des Arts, 75006). You will find tourists in this one, it is always full. Service is impeccable. Do not bother with Le Procope round the corner: it used to be one of my haunts, but this is over. The best soupe à l'oignon (onion soup, notoriously hard to cook) I ever had (yes, they still add white wine!). I would also recommend the magret de canard sauce aux cèpes (duck breast with a porcini mushrooms sauce). I could not find a decent menu, but that should give you an idea - they don't have a website (https://eater.space/la-jacobine). Very reasonably priced, too - and very, very good.

Chez Julien (1, rue du Pont Louis-Philippe, 75004 Paris). This is one of my mum's favorites. It is open only in the evenings, but it is an excellent choice if you want to call it a night, because it has service continu (all night long, wow!). It is more expensive - this is, after all, the Right Bank, so expect prices to go drastically up. This is the only option serving wonderful breakfasts, so I beg you: have breakfast in town at least once, Paris hotels tend to do it on the sad and sorry side (https://www.chezjulien.paris/en/home#menu-en). Pair anything you pick with a glass of Pouilly fumé white wine (it goes with anything, it is that magically good).

Money is no object? Entice the guy to take you at (I am torn, here, to be honest) La Tour d'Argent (19 Quai de la Tournelle, 75005). It is very expensive (like VERY), but it is worth every penny (https://tourdargent.com/wp-content/uploads/2023/09/LTDA-SEPTEMBRE-EN.pdf). You must (it's an order!) order the canard au sang (you will find it on the menu under the entry Duckling Frédéric Delair and it is outrageously priced). But you will never have a chance to see the table show anywhere else (it is served in two times: first the fillet and then the legs and it uses a sort of Medieval contraption, to get the blood out for the sauce) - just a specialty from Normandy, you will not find in Rouen anymore. It is divine. They have been there since 1583. What are you waiting for? (for a less break the bank option, try Le Grand Véfour, near the Louvre - google it, it will take forever to explain why).

Four cafés and a salon de thé (tea parlor) : all are haunts of mine. In every single one of them something very personal happened to me. Consider yourself lucky. On a more practical side, all of them double as excellent lunch options, for a fraction of what you would spend in a restaurant. :)

Chez Carette (4 Pl. du Trocadéro, 75016, but also Place des Vosges, with a nod to C). You will have an exceptional choice of anything you could think of and the same Roaring Twenties atmosphere as in the Relais de Venise restaurant. The chocolat chaud (hot chocolate) is almost perfection (do NOT go to Angelina, on the rue de Rivoli, that is another favorite which went south and not in a good way). The best macarons you will find North of Saint Jean de Luz's Maison Adam (where the story of macarons began in earnest). This is Someone's favorite, but then he always was a Right Bank purist. Service is old school, which means supremely kind, if only a bit on the slow side: you are in France, soak it in!

Les Deux Magots (6 Pl. Saint-Germain des Prés, 75006). On the Left Bank in the publishing houses district. This is my second favorite (there is a first favorite) and you will likely find me on the heated terrace with a cigarette and a newspaper, if I were there. Service is appalling, but you should not mind, I have warned you. Reasonably priced for what and where it is. Breakfasts are mediocre, but still enjoyable and lunch/dinner menus are typical brasserie fare - you are not there for the food, you are there to cosplay Jean-Paul Sartre and Simone de Beauvoir and act intellectual and sophisticated and have endless talks about the world's destiny (https://lesdeuxmagots.fr/en/breakfast-menu/). If nature calls, head downstairs with an air of intrinsic superiority and don't forget to pay the grumpy dame pipi (toilet lady), who will give you what you need and look at you like you are the scum of the Earth. Always makes me laugh.

Le Café de l'Epoque (2 Rue du Bouloi, 75001). On the Right Bank, at the end of one of the most beautiful passages couverts (glass-roofed passageways) of Paris. Again, you are there for the supremely dreamy atmosphere, I can only fail to describe. Look on the map for all of these passageways and then get lost in the maze of stamp shops, bookstores, taxidermists and God only knows what else you could think of (or at least add to this passageway the Galerie Vivienne). Usual brasserie/bistro fare, reasonable prices (https://cafedelepoque.fr/en/services). The lemon meringue pies are to die for.

Café Le Rostand (6 Pl. Edmond Rostand, 75006). Steps away from the Luxembourg Gardens, which I crossed every single day to go to the uni. Steps away also from the secret and sublime Medici fountain in above park (oh, the things I did there!). Surprisingly good French fare, the beef tartare is excellent (a rare thing!) and well priced (https://lerostand.fr/carte/ - use Google translate, they don't care for tourists). Service is cheeky. Round the corner, one of the most charming shops in Paris, Parapluies Simon (56 Boulevard Saint-Michel, 75006) - only umbrellas and dandy walking sticks (you can hide a whisky mini flask in one of them, I am told by Someone on the phone, but I think he is trolling us - we love that shop).

The Tea Caddy (14 Rue Saint-Julien le Pauvre, 75005). It's been there since 1928, when a certain Miss Klinklin opened it and introduced the Devon scones to France. It is my favorite favorite (https://the-tea-caddy.com/en/tea-room/) and it is perfect on a rainy day. Steps away from the Medieval church of Saint-Julien-le-Pauvre, one of the most authentic and moving experiences of its kind in a very secular town. The Shakespeare & Co. bookstore is just round the corner. A rare gem of a place.

I could go on and on and on. Three more short tips and you will thank me for it, as alternatives to deceiving mainstream options:

The Musée de l'Orangerie instead of The Louvre. Blasphemy? Intense perfumes come in small bottles. It is breathtaking (https://www.musee-orangerie.fr/en).

Château de Rambouillet instead of Versailles (you will not be able to enjoy it AT ALL). Where else could you find Marie Antoinette's private 'milk bar' (La Laiterie de la Reine/ The Queen's Dairy), a supremely elegant affair, with milk-spouting fountains, built to encourage hygienic milk consumption as an alternative to breast-feeding (she was unable to). Trust me and plan a full day for it (https://www.chateau-rambouillet.fr/en/discover).

La Sainte-Chapelle instead of Notre Dame. I always preferred it to anything else, except perhaps Vézelay (far, far away from Paris). It will shock you, but in such a perfect way (https://www.sainte-chapelle.fr/en). Enough said: I will let you discover. Across the Seine, couple this visit with the Musée de Cluny and tell The Lady and the Unicorn I miss them (https://www.musee-moyenage.fr/en/).

I am not sorry for the length of this post. At all. I hope you will enjoy this modest, but very personal selection and perhaps you will come back and tell me if it was worth something. Bon voyage!

Notre Dame on a snowy evening, Paris 1953

[viiioca]

day 2: earth

From the journal of Estelle de Laussienne, 4th of the 6th Umbral Moon, 5 7A.E. It was my father who loved rabbit best. I remember that. He was never much for the kitchen, but treated the stewpot properly enough on longer trips when we'd camp between settlements; rabbit was easy to catch, or cheap to buy off a passing hunter. In the central highlands of Coerthas, he would send me off to forage little cèpes and chanterelles, and with them he would make civet de lapin with a finish of blood in the broth. The eastern highlands loved its orchards dearly, where he would buy rabbit already marinating in apple vinegar, and we would have lapin en saupiquet, or other times, stewed in cider. Lapin à la moutarde. Blanquette de lapin. Lapin en gibelotte. A dozen dishes, each embroidered in the specific pattern of him, remembered with a startling clarity when I am given a moment to stop, to breathe. I tell myself that I ought to be patient with them. They mean well. The world might be ending and everyone means so terribly well. But I have not had a proper meal since Garlemald, I believe. I think. I can hardly recall; I've scarcely had time to sit, let alone look at a watch, and the matter of time gets -- smudged, on occasion. Indistinct. Urianger might protest, but surely Hydaelyn would not miss one or two of Her awful little helpers?

[roevember 2023 prompt by boreal tempest & roe fizzlebeef]

[coolvieilledentelle]

De saison ...

VELOUTE DE CEPES AUX CHATAIGNES

Ingrédients

500 g de cèpes

400 g de châtaignes au naturel

1 blanc de poireau

1/2 oignon

1 gousse d'ail

500 ml de bouillon de légumes

20 cl de crème liquide

10 branches de persil plat

2 noix de beurre

sel

poivre

Instructions

Peler l'oignon, l'émincer.

Détailler le blanc de poireaux en fines tranches.

Nettoyer les champignons, les détailler en tranches et en réserver 150 g.

Faire chauffer une sauteuse avec une noix de beurre, y revenir l'oignon et le poireau. Mélanger et saler.

Ajouter les cèpes et les châtaignes au naturel.

Verser le bouillon de légumes, ajouter un peu d'eau si nécessaire : l'eau doit être à hauteur.

Laisser cuire à feu moyen.

Mixer les légumes finement au blender en commençant avec la moitié d'eau de cuisson.

Verser la crème, mixer une nouvelles fois. Ajouter un peu d'eau au fur et à mesure jusqu'à obtenir la consistance souhaitée. Poivrer et rectifier l'assaisonnement en sel si nécessaire. Réserver au chaud.

Peler la gousse d'ail, la hacher avec les feuilles de persil plat.

Faire chauffer une poêle avec le beurre restant, faire revenir à feu assez vif les cèpes. Parsemer l'ail et le persil. Saler et poivrer.

Répartir le velouté dans des assiettes ou des bols, ajouter les cèpes poêlés en persillade.

Servir de suite.

[leparfumdesreves]

Depuis ma tendre enfance, c’est toujours un réel plaisir, dès que l’aube apparaît de parcourir bois et forêts, à la recherche de ces trésors, objets de bien de désirs, que sont ces champignons si appréciés cèpes et bolets...🤎

[detournementsmineurs]

Steak-frites sauce aux cèpes, un classique pour ce (probablement) dernier déjeuner à la terrasse de chez Li-Mots à Saint-Ouen... No comment...