AboutExpert Expertise My cooking style leans towards Mediterranean, with an emphasis on gourmet, party fare, and vegetarian cuisine. I am a food journalist, I’ve written and edited several cookbooks, and I develop and teach cooking classes.
Experience I have developed recipes for specialty food manufacturers, conducted many seminars on cooking and ethnic foods, and have taught customized cooking classes. I have also owned a gift shop, a floral design business, and a catering business.
I’m the author of Con Amore, a contemporary novel about food, love, and life – Italian style. It includes a brief history of Italy, the foods of each region, and a variety of recipes – many that are vegetarian or easily adaptable to the vegetarian diet. I am the author of Herbed-Wine Cuisine and several other books on a variety of topics.
I publish a quarterly e-newsletter, Simply Elegant, which provides information on food, decorating, and entertaining. I also publish a monthly e-newsletter, Tutto Italiano, about everything Italian. Visit my Web site, www.jtmancuso.com, to learn more.
Please, what exactly are mescaline greens? Just ordinary green vegetables?
Best wishes,
Simon
Answer Simon,
Mesclun greens are a mix of young field greens that were once harvested wild, but are now cultivated. The word is French for "mixture," and includes a combination of sweet, tangy, and nutty early spring greens, usually no longer than three inches. The mixture can include a variety of gourmet lettuces, such as baby romaine, Lollo Rosa, Redina, and Oak Red. Asian varieties – Mizuna, tatsoi, among others – add a peppery flavor, as do other mustard leaves. Mesclun can also include chicory, radicchio, frisee, endive, dandelion leaves, spinach, kale, sorrel, cress, and mache, and others types of baby greens. Herbs such as purslane and chervil may be added. The mixture should be a combination of flavors, textures, and colors.
Hope this helps and sorry for the delay in my response.
