{"id":3309,"date":"2013-11-12T11:47:27","date_gmt":"2013-11-12T16:47:27","guid":{"rendered":"http:\/\/blogs.law.harvard.edu\/houghtonmodern\/?p=3309"},"modified":"2013-11-12T11:47:27","modified_gmt":"2013-11-12T16:47:27","slug":"whats-for-dinner","status":"publish","type":"post","link":"https:\/\/archive.blogs.harvard.edu\/houghtonmodern\/2013\/11\/12\/whats-for-dinner\/","title":{"rendered":"What’s for dinner?"},"content":{"rendered":"

This post is part of an ongoing series featuring items from the newly acquired Santo Domingo collection.<\/em><\/p>\n

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Feeling a bit peckish?\u00a0 Why not try a delicious dish featuring Boletus edulis<\/em>, which are fleshy mushroom-like fungi which have tubes in place of gills.\u00a0 They are often characterized as being “spongy underneath.”<\/p>\n

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To make one version of French Crepes a la Bordelaise<\/em> simply cut the caps of Boletus edulis<\/em> into 1\/2 inch thick slices and remove the tubes if they are soft.\u00a0 Season with salt and pepper and put them into boiling olive oil in a deep frying pan.\u00a0 Cook until golden brown, drain, and then serve with a little butter, chopped parsley, and garlic (presumably within a crepe).<\/p>\n

Another popular edible fungi is Lactarius deliciousus<\/em> or more commonly known as the Saffron Milk Cap.\u00a0 The cap is a brick-orange color and when it is broken the “milk” is saffron colored.<\/p>\n

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The first known illustration of a fungus is generally considered to be L. deliciousus<\/em> which was preserved in a fresco in Pompeii.\u00a0 It is still popular in cuisine today throught Western Europe, particularly in Spain and Italy.<\/p>\n

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Edible fungi, by John Ramsbottom … With colour plates by Rose Ellenby. London, New York, [Penguin books limited] 1943.\u00a0QK617 .R3.<\/a><\/p>\n

Thanks to Alison Harris, Santo Domingo Project Manager for contributing this post.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

This post is part of an ongoing series featuring items from the newly acquired Santo Domingo collection. Feeling a bit peckish?\u00a0 Why not try a delicious dish featuring Boletus edulis, which are fleshy mushroom-like fungi which have tubes in place of gills.\u00a0 They are often characterized as being “spongy underneath.”   To make one version […]<\/p>\n","protected":false},"author":4490,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[72741],"tags":[72766,6599,10829,72764,72757,72763,72720,72765,54321],"class_list":["post-3309","post","type-post","status-publish","format-standard","hentry","category-widener-library","tag-boletus-edulis","tag-cooking","tag-cuisine","tag-edible-fungi","tag-fungi","tag-john-ramsbottom","tag-julio-mario-santo-domingo-collection","tag-lactarius-deliciousus","tag-mushrooms"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5TUly-Rn","jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/archive.blogs.harvard.edu\/houghtonmodern\/wp-json\/wp\/v2\/posts\/3309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archive.blogs.harvard.edu\/houghtonmodern\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archive.blogs.harvard.edu\/houghtonmodern\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/houghtonmodern\/wp-json\/wp\/v2\/users\/4490"}],"replies":[{"embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/houghtonmodern\/wp-json\/wp\/v2\/comments?post=3309"}],"version-history":[{"count":18,"href":"https:\/\/archive.blogs.harvard.edu\/houghtonmodern\/wp-json\/wp\/v2\/posts\/3309\/revisions"}],"predecessor-version":[{"id":3344,"href":"https:\/\/archive.blogs.harvard.edu\/houghtonmodern\/wp-json\/wp\/v2\/posts\/3309\/revisions\/3344"}],"wp:attachment":[{"href":"https:\/\/archive.blogs.harvard.edu\/houghtonmodern\/wp-json\/wp\/v2\/media?parent=3309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/houghtonmodern\/wp-json\/wp\/v2\/categories?post=3309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/houghtonmodern\/wp-json\/wp\/v2\/tags?post=3309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}