From the Test Kitchen of The Insouciant Gourmand: "Rock Soup"

Cheph Davide, head of the Test Kitchen for The Insouciant Gourmand has deigned to share photos of his latest delicacy, Rock Soup.  Rock Soup hails from Irkutsk, and has been a staple of that region since time immemorial.  Cheph Davide infuses this old favorite with a Zen like simplicity, as is apparent from the photos.

The photo on the left is Cheph Davide's "Basic Rock
Soup".  Cheph Davide only uses the finest hand picked rocks that he's personally inspected for shape, size, color, and texture.  He adds to that only the finest natural artesian spring water from only the best aquifers.

 

The photo to the right is one of Cheph Davide's favorite signature embellishments, Croatian cilantro.  Croatian cilantro differs slightly from other types of cilantro in that has a milder flavor and aroma.  It also has a less oily taste.

Here on the left is yet another one of the Cheph's variations, a single sprig of Laotian basil, although any type of basil can be used.

This final photo is a culmination of the Cheph's innovation and experimentation, combining both the cilantro and the basil.

Kudo's to Cheph David for a truly simply and inspirational dish, sure to be a staple in most households on today's tight budgets.

Norwegian Volcano Roast

Move over Starbucks.  Norway is flexing its muscle in the boutique coffee marketing niche.
A little known delicacy in Norway, volcano roasted coffee has been heretofore unknown outside that country.  That is changing with Jan Mayen Volcano Roast, a roast so dark and smokey, it's coming to be known as a distinct roast of coffee called a "Norwegian Roast."
This proprietary blend is so secret that the origins of the beans for Jan Mayen Volcano roast are shrouded in mystery, much in the same way the volcano, Beerenberg, which roasts the coffee, is shrouded in clouds.
Jan Mayen (the island on which the Beerenberg volcano resides) Volcano Roast is an eco-friendly roast, as the geothermal energy from the volcano is used in the roasting process.  No artificially powered coffee roaster is required (a real blow to the Probat company).
This is a great brew, should you encounter it.

Porcetti

I first learned of this unique pasta when visiting the village of Santo Loquacio in the Italian province of Loscana.
Porcetti are a tiny pasta, not as small as risotto, shaped like pigs.  It is a seasonal delicacy served up at the Festival of Santo Loquacio for whom the village receives its name.  The highlight of the festivities is the annual "Running of the Swine" similar to the running of the bulls in Pamplona, Spain, but preceding it by many centuries. The "Running of the Swine" has ancient and obscure pre-Christian origins in Santo Loquacio, but has been incorporated into the Catholic celebration of the Saint.  Every year the swineherds of the countryside allow the swine to run freely in the main street of the village leading up their slaughter and the annual sausage feed.
Porcetti is a main dish of the sausage feed and the cooks and chefs of Santo Loquacio have a variety of ways of serving up this delicacy, my favorite being in a hazelnut pesto.  Sadly, this dish is never served any other time but the Festival of Santo Loquacio and is not heard of outside the tiny little village.
Should you stumble upon it, it is a rare treasure.

Petit Auberge Fromage

Petit Auberge Fromage is a little known French Dish, commonly served on the Feast Day of Saint Saens in certain regions of France.  It coincides with the annual harvest of the petit auberge and is considered a delicacy.  The celebration of the harvest is reminiscent of the uncorking of the seasonal Beaujolais, but with less pomp and circumstance.  The farmers dress in their traditional peasant garb and there are competitions amongst the local cooks with local officials judging and making awards to for the most notable Petit Auberge Fromage.
Little, if anything is known of these festivals or this dish in the annals of French Haute Cuisine, as it is considered peasant fare and well below the notice of the culinary academies and gourmands.
That aside, it is a wonderful little dish, and if found, well worth a try.

Free Range Tofu

I've always been torn when trying to choose just the "right" type of tofu to serve up to my vegan friends.  Vegans can be so particular about what they eat, especially when it comes to the type of tofu served up to them on their plate.
I recently discovered a plethora of "Free Range" tofu brands that, currently, have been flooding the vegan market.  My favorite brand is "Zen Roshi Bernstein's Own."  It hails from the Rocky Mountain Valleys of Colorado where Roshi Bernstein presides over a little known Zen community with a cottage industry concentrating on vegan foods which is run by the novitiates under the firm hand of Roshi Bernstein.
Zen Roshi Bernstein's Free Range Tofu has a lot to recommend of itself.  To begin with, it is artisan-crafted crafted and cruelty free.  Although many of the processes that are involved in creating this tofu are proprietary, the monastic community prides itself on the hand milling technique involved in the tofu crafting, as well as the kiln dried Anjou pear wood vats that are used in the coagulation of the tofu, imparting it with its unique flavor and aroma.
I can't recommend this tofu more highly.

Micronesian Palm Curd

Palm curd is a little known delicacy usually served raw with pickled coconut fronds in its native Micronesia. 
It is considered a delicacy in that part of the South Seas, the palm curd taking up to six months to ferment and develop it's unique flavor, sometimes compared to Alsatian Truffles. 
I've developed a preference for the Nouveau Cuisine version.  It's a simple, but novel preparation, with the palm curd gently sauteed in a spiced Mahi Mahi oil, drizzled with a goat buttermilk vinaigrette, and sprinkled with toasted Patagonian hazelnuts, served on a bed of wilted Portuguese arugula.