Recipes by Alice Feiring: Our Georgian recipes have been shared with us by Alice Feiring, an American journalist and author who visited Georgia in 2011 and wrote the book ‘For the Love of Wine’. Written during her trip, she writes about not only Georgian wine but also her experiences with Georgian natural and vqvevri winemakers, along with sharing recipes of the Georgian food that she found along the way. In her own words, Alice describes her book as “My journey through the country of Georgia, full of people I adore, the wines, the characters, the drama, the silk worms, the homeopathic remedies, the food, the adventures and a special guest appearance by Stalin’s last remaining winemaker. It’s true!”
To learn more about Alice, visit www.alicefeiring.com
Caesar Mushrooms Cooked In A Clay Dish
- 1 lb Caesar mushrooms (to serve at least three people)
- salt & black pepper
- Olive oil or butter
- Heat the terra-cotta pan in advance, but heat it up slowly to avoid cracking. If you have a yard, heating it on the grill over coals is best, but an oven will work.
- Clean the mushrooms with a brush, and if they are very large, cut in half lengthwise. The bigger the chunks, the juicier they remain.
- Once the pan is hot, add the mushrooms and a touch of salt and black pepper, and drizzle a touch of olive oil or butter. Let them sit in there for exactly 5 minutes. The idea is to just barely sear them to awaken the flavor. Caesar mushrooms cannot be eaten raw, so remember there’s a danger in undercooking, yet overcooking breaks their structure down too much.
The simplicity of the mushroom and the resulting crispness make it remarkable on the palate. You’ll need a terra-cotta pan. A Georgian one is nice, but you can find them in most cooking shops, perhaps from Spain. The Caesar is so delicate that the more simply you cook it, the more you can feel the texture and delicacy of the mushroom.
FoodeMag dxb note : Our image also has melted salguni cheese added for that extra flavor and texture.
[Recipes, reproduced with permission from Alice Feiring. All images taken by FoodeMag dxb team]
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