Sharon Hudgins discovered this recipe when she was living in the Russian Far East, where it was made with large white Japanese daikon radishes. The same recipe would be made in European Russia with the large, bulbous white radishes that grow there.
Every year on the Saturday preceding the Super Bowl, Wild Oats Market in Albuquerque sponsors the Chef’s Invitational Souper Bowl Soup Contest. In 1995, W.C. defeated a dozen of other Albuquerque chefs with this grand prize winner. Use whatever wild mushrooms you have to make 9 ounces—we have suggested a mixture, below. W.C. gathered most of the musrooms from the Sandia Mountains near Albuquerque and urges aficionados to learn about wild mushrooms.
This is a typical Calabrian dish, but it is also a favorite in some Puglian villages. In Italy, and maybe in some Italian specialty stores in the U.S., the wild onions can be found in jars in oil. They have a very distinctive taste, like (unedible) daffodils, which are botanically a close relative. Most likely though you will have to use scallions.
This is a simple, hearty salad that is often served as an entree at our house. With a cup of chilled soup and a piece of hearty bread, it makes a great summer meal on a hot day. Use only the freshest of spinach—be sure the leaves are chilled before pouring the dressing hot over the top. This is a salad I finish at the table for a dramatic effect when it crackles and wilts.
Since zucchini is such a prolific producer in home gardens, we felt we had to include at least one recipe to give you a jump on the crop. We suggest serving the zucchini raw, but if you don't like it raw, steam it for a minute or two.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants. The citrus marinade creates an opaque color and firm texture that mimics the effect of traditional cooking. In celebration of Miami chefs' tendency to borrow from many different sources to create a their own recipes, I have come up with a version using the Peruvian garnish of sweet potatoes, the Ecuadorian addition of roasted corn and a combination of seafood that you are likely to find at a typical Miami table. For a glamorous touch, serve the Ceviche in martini glasses. Note: this recipe requires advance preparation.