Our guest is Michela Dai Zovi, editor of the edible insect cookbook for newbies entitled “Bugs 4 Beginners”. We have a fantastic conversation about the edible insect movement. Michela also goes into great detail about the cookbook itself, and we even talk about Game of Thrones. Over in the Cricketlicious Café, Chef PV has created another masterpiece that he will help you recreate in your very own kitchen, and we also get all the latest edible insect news from Europe from our friend from France, Florian on The European Buzz.
Mic’s first time eating an insect…
Click here to visit Chef PV’s site La Insectivore.
Click here to visit Florian Nock’s site The Entomove Project.
Click here to visit Michela’s site Bugs4Beginners.com.
Click here to read an interview of Mic at L’Entomofago.
Click on the picture below to buy “Bugs 4 Beginners”: the most complete guide to teach you how to cook insects: A cookbook with 75+ recipes and everything you need to know to eat a bug.
Tzatziki Hargol Pilaf
INGREDIENTS
1 cup CUCUMBER (grated)
1 cup GREEK YOGURT
⅛ cup MINT (chopped)
1 ½ tsp SMOKED SALT
1 LEMON (zested, juiced)
2 tbsps UNSALTED BUTTER
1 cup RED ONION (small-diced)
1 cup LONG GRAIN RICE
1 cup MUSHROOMS (small-diced)
1 tbsp GARLIC (minced)
1 BAY LEAF
2 cups WATER
1 cup HARGOL GRASSHOPPERS
1 tbsp HOISIN SAUCE
2 tbsps OLIVE OIL
½ cup CURLY PARSLEY (chopped)
DIRECTIONS
Shred CUCUMBER using a grater. Cover a mixing bowl with kitchen towel or cheesecloth. Add CUCUMBER to towel and gently squeeze excess water into bowl.
Transfer CUCUMBER to a large mixing bowl. Mix in GREEK YOGURT, MINT, ½ tsp SMOKED SALT and LEMON JUICE. Gently mix together until well-combined, cover and set aside in fridge.
Melt BUTTER in a large pan over medium heat. Add RED ONION to pan and cook 5 minutes, until ONIONS are soft.
Add RICE to pan and stir until coated with BUTTER. Add MUSHROOMS, GARLIC, remaining SMOKED SALT, BAY LEAF and WATER.
Increase the heat to high. Once water reaches a boil, lower heat to low, cover and cook 15 minutes until all liquid is absorbed and rice is tender.
Meanwhile, rough chop HARGOL GRASSHOPPERS.
Whisk HOISIN SAUCE and OLIVE OIL in small mixing bowl. Toss GRASSHOPPERS in HOISIN SAUCE until covered then set aside.
Remove PILAF from heat. Discard BAY LEAF. Add PARSLEY and stir in while also fluffing PILAF.
Add RICE PILAF to plate, followed by TZATZIKI and finished with GRASSHOPPERS and LEMON ZEST.
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We’d like to thank our sponsors and supporters:
NACIA – North American Coalition for Insect Agriculture
