The name Horn of Plenty refers to the shape (very much like a funnel without a stem) of the mushroom and to the mythical goat Amaltheia, whose horn would be filled with everything you whished for. It’s also called Black Chantarelle, which is very appropriate because it’s a chantarelle and truly black when cooked. The more morbid name is Trompette de la Mort, as if the buried use the mushrooms to play the Marche Funèbre.
Horn of Plenty is very edible with a pleasant fibrous and chewy texture. The only downside is that they quickly become soggy and smelly, so make sure you buy (or harvest) dry ones and use them the same day or the next.
For some reason Horn of Plenty simply loves cumin. We also added coriander and fennel seed to give some additional lightness and freshness to the combination.
Enjoy with a glass of medium bodied, not too complex, red wine. Think Merlot, Tempranillo, Grenache, Cabernet Franc, Carménère.
… More Horn of Plenty with Cumin and Pork Fillet
Think France, think a nice small bistro in a small street, off centre, nothing posh, no Michelin star in sight. It’s 12.30, time for a quick lunch. You enter the restaurant, take a seat and order today’s dish, the plat du jour. It turns out to be a generous helping of lentils, two fried sausages, mashed potatoes and mustard. A beer works beautifully with it. After having enjoyed your lunch, you think about the joy of good food, French mustard and the beauty of lentils. Time for coffee. And maybe a glass of Calvados?
We’re not too keen on mashed potatoes so we decided to combine the lentils and sausage with a beetroot salad.
Enjoy with a glass of red Pays d’Oc wine, with grapes such as Grenache and Syrah. The Syrah brings an intense colour, aromatic strength and structure. The Grenache reveals red berry flavours. For instance wine from Domaine La Colombette. This producer is well known for its innovative light wines and its Super Bio wines. … More Lentils with Sausage and Beetroot
Is it an ancient recipe combining cold and wet (melon) with dry and hot (cooked meat, later cured ham)? Is it an invention of famous author Pellegrino Artusi? Or is it a typical sixties dish? Is it the ideal starter for a lazy chef?
Regardless what it is, the success is the result of the quality of the ingredients. You need an excellent melon, preferably a cantaloupe. Ripe and sweet, one that fills the room with honey. And you need the best ever cured ham.
Enjoy your Prosciutto e Melone with a light, refreshing wine that reflects summer. A glass of prosecco, bubbly, refined and with a touch of sweetness. But if you want to open a bottle of rosé, please do so!
… More Prosciutto e Melone