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At Home with May and Axel Vervoordt

Recipes for Every Season

by May Vervoordt with

Michael Gardner and Patrick Vermeulen

(beautiful!) photography by

Jean-Pierre Gabriel

Order the book: AT HOME with May and Axel Vervoordt, Recipes for Every Season -as seen on l&l

(it)~ (es)

I pre-ordered and had my copy in-hand on the September 4th release day and I've enjoyed perusing its pages since. The recipes reflect May's penchant for healthy, balanced meals based on seasonal offerings and influenced by ayurvedic principles —(such as using herbs and spices not only to flavor but for digestive health and overall vitality.)

Root vegetable treasures unearthed late in season from the book AT HOME with May and Axel Vervoordt, Recipes for Every Season, edited by lb for l&l

Images from the Vervoordt estate – the castle of s'Gravenwezel, their chalet in Verbier and their apartment in Venice are interspersed with lovely quotes and accolades from well-known friends who have broken bread with May and Axel:

"May Vervoordt combines the simplest,most delicious food with natural, rustic tableware, and she does it all in the most elegant settings. I'm thrilled that she's sharing her secrets so we can all bring a little of her style into our homes." —Ina Garten

Gathering basket after a morning in the château's vegetable gardens, image from AT HOME with May and Axel Vervoordt, Recipes for Every Season, edited by lb for (l&l)

"It's all good, it's all beautiful! I would call it healthy cooking, seasonal cooking, light cooking – the sort of cooking that I love! The vegetables, salads, and fruits are all fresh from the château's gardens."—Marielle Labèque

"May has been as creative with recipes as she has with her ability to conjure up an inspiring ambience around the table... When May prepares a table, the result is like a still-life painting... May believes that food is energy and has the power to make a person feel better, spiritually as well as physically. The best food should not take a lot of time, as long as it is prepared in the right way. Cooking can be a great pleasure, and just as for a potter who sculpts clay, the skill is a craft and the creation is a work of art."

—Axel Vervoordt (excerpts from the foreword)

The book contains over 100 recipes, here are just a few I can't wait to try:

Zucchini Tartlets with Cumin
Green Salad with Mango and Grilled Sweet Potato
Pumpkin Risotto
Shallots Roasted with Lemon, Thyme, and Sage
Spinach and Tomato Quiche
Lentil and Tomato Soup

Creamed Butternut Squash Bruschetta
with Gingerroot and Hazelnut Crumble

Jerusalem Artichoke Soup with Winter Truffles
Tomato, Buffalo Mozzarella, and Olive Mille-Feuille
Salmon Sashimi with Soy Sauce and Sesame Seeds
Arugula and Green and Yellow Zucchini Salad
Poached Apples with Turmeric and Blueberries
Lemon Tartlets
Molten Chocolate Cake with Almonds and Cranberries

.

.

.

Need I say more?(!)

images by Jean-Pierre Gabriel

linen & lavender

visit our new site:

www.linenlavenderlife.com

You might also like a new design book just out in some countries and
soon-to-be released in others:

Interiors Atelier AM

by Alexandra and Michael Misczynski

introduction written

by Axel Vervoordt

(it)~ (es)

visit our new site:

www.linenlavenderlife.com

Source Sharing - Rolling Greens

rolling greens

ROLLING GREENS HOLLYWOOD

7505 Beverly Boulevard Los Angeles, CA 90036

Owner: Greg Salmeri

all images via Rolling Greens

linenandlavender.blogspot.com

visit our new site:

www.linenlavenderlife.com

King Maitake

The Maitake is known as the Dancing Mushroom, the Hen of the Woods, and also by its scientific name: Grifola Fondosa, (“The Half Lion”) In the wild, it can grow to over 50 pounds. Because of its size, it is also referred to as the “King of Mushrooms.”

For 4000 years man has believed that the magical Maitake has special qualities that aid in digestion, and spark the immune system. All this is great to know, but for us it is the taste that makes this mushroom great.

It feels soft and delicate to the touch. Easy to pull apart, and then place on top of a pizza or sauté in a pan with butter and garlic. The act of pulling the Maitake apart is both easy, and really makes you feel connected to the food. –excerpts from ChefShop

One easy way to enjoy these delicious and healthy funghi (recipe also courtesy of ChefShop):

Maitake Mushroom Pizza

"This recipe was first made for us by Brandon of Delancey Restaurant in Seattle. Brandon, of course, makes his own wonderful pizza dough. But, this recipe assumes you have purchased a pre-baked pizza shell."–ChefShop

Ingredients:

1. Prebaked Pizza Crust

1 Maitake Mushroom - 3/4 to 1 pound

3 Tablespoons Olive Oil

1/4 to 1/2 pound Mozarella Cheese

Sea salt

Directions:

1. Place pizza stone in oven and heat to 425-degrees.

2. Brush pizza shell with olive oil. If making thick-crust pizza, bake shell for 5-7 minutes or until the oil bubbles. If making thin-crust pizza, no need to pre-bake shell.

3. Gently pull apart the Miatake Mushroom and spread "leaves" evenly around the pizza crust. Maitaki mushrooms have a wonderful, mild but distict mushroom flavor. So, no need to hold back.

4. Place slices of mozzarella about the pizza. Sprinkle shell with sea salt.

5. Bake 12-15 minutes, or until the cheese is lightly browned and bubbly.

6. Cool, cut, and serve.

In Asia, the Maitake is considered to have medicinal value. It is supposed to be good for the spleen and digestive system. It is also used for calming nerves and soothing the mind - and who could not use some of that these days? It is said to suppress tumor growth by activating the immune system.

Other claims include helping the cardiovascular system, lowering high blood pressure, regulating cholesterol, managing blood sugar levels, helping us age more slowly, and there are even claims of improving weight control by boosting metabolism – just by adding Maitake to your diet!

Alla vostra salute!

WHERE TO FIND MAITAKE MUSHROOMS

LocalHarvest (a directory of farmer's markets)

the emporium: gourmet, grocery (organic, dried)

FungusAmongUs (organic farm, on-line store)

Hanging lights custom fabricated from cider jugs for Brandon and Molly's Seattle restaurant: Delancey.

Restaurant design and light fabrication: tbD

It might also interest you to know that Molly is a longtime blogger (since way back in 2004!) If you are a foodie, you are probably already in-the-know, but here's the link so the rest of us can catch up: Orangette

Molly's Book:

A Homemade Life:
Stories and Recipes from My Kitchen Table
by Molly Wizenberg