Eat This Poem by Nicole Gulotta

Eat This Poem: A Literary Feast of Recipes Inspired by Poetry by Nicole Gulotta features 75 original recipes accompanied by poems from 25 of America's most beloved poets. 

Nicole, the author, is the writer of the popular blog by the same name, Eat This Poem. This is a lovely book that will please the poetry lover, cookbook lover and lover of the written word - it is a lovely read with charming illustrations throughout by Cat Grishaver

Recipes for Sauce for When Tomatoes Are Not in Season, Carrot and Mascarpone Purée, and Earl Grey Shortbread Cookies are just a few examples of what you will find in this book that will be at home on your nightstand or your kitchen counter. Nicole has several events planned - check to see if she is in your area.

Special thanks to Roost Books and Nicole for sharing an excerpt from the book along with its accompanying recipe. Be sure to head over to our contest page to enter our giveaway

Rain, and then
the cool pursed
lips of the wind
draw them
out of the ground-
red and yellow skulls
pummeling upward
through leaves,
through grasses,
through sand: astonishing
in their suddenness,
their quietude,
their wetness, they appear
on fall mornings, some
balancing in the earth
on one hoof
packed with poison,
others billowing
chunkily, and delicious-
those who know
walk out to gather, choosing
the benign from flocks
of glitterers, sorcerers
panther caps,
shark-white death angels
in their torn veils
looking innocent as sugar
but full of paralysis:
to eat
is to stagger down
fast as mushrooms themselves
when they are done being perfect
and overnight
slide back under the shining
fields of rain.
Gifting at rendering the natural world, Mary Oliver brings us in close, bending down to the ground and reaching "under the shining fields of rain" the way a forager might feel around at night for the earth's meaty offerings. Cloaked in mystery, one mushroom balances in the earth "on one hoof," ready for picking, yet another looks innocent but is "full of paralysis," and skill is required to know the difference.
To satisfy our hungers, we must exercise complete trust. First, in the hunters who know that black trumpets emit a phosphorescent glow when caressed with the beam of a flashlight. Next, in the skill of the chef, who transforms these ingredients into a meal. We may not have risen at dawn or scraped away dirt with our own fingers, but the quiet work lingers, transferred from hand to hand, basket to plate, where finally the mushroom's mysterious magic makes its home somewhere deep within us.
Mushroom and Brie Quesadillas

The first time my husband and I made the drive off Highway 256 in Lompoc, California, looking for Melville Winery, we thought we were lost. The road is a long stretch, about ten miles past fruit stands and vineyards after driving through downtown Buellton, and it's easy to doubt your directions. In our case, we made a wrong turn and found ourselves in the driveway of a farm, watching horses.
The animals were so relaxed, with nothing to do but gallop into the shade of an oak on this gentle morning. While we eventually found the tasting room, getting lost served as a good reminder to leave space for the unexpected pleasures of a journey to unfold. As we toured the barrel room and tasted library wines, we nibbled on quesadillas stuffed with mushrooms and drizzled with local honey. Looking out over the sundrenched vines, I couldn't help but be grateful for the most enjoyable day, including our accidental detour.
Makes 4 servings

3 tablespoons extra-virgin olive oil, divided
8 ounces cremini mushrooms, stems removed and thinly sliced
1⁄2 teaspoon rosemary, minced
Freshly cracked black pepper
4 flour tortillas (fajita size)
8 ounces Brie cheese, thinly sliced
1 cup arugula, lightly packed
Parsley, for garnish (optional)

1. Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the mushrooms and rosemary, seasoning with a pinch of salt and a few grinds of black pepper; cook for 5 to 7 minutes, until tender and golden. Remove from heat and scrape the mushrooms into a bowl.

2. Keep the pan on the heat and add 1 teaspoon of oil. If the slices of Brie are long and stick out of the tortilla, cut them in half. Place two pieces of Brie on one side of a tortilla. Nestle one quarter of the mushrooms over the top, followed by one quarter of the arugula and another two slices of Brie. Drizzle or spread a bit of honey on the opposite side of the tortilla before folding it over the top. Repeat with the remaining tortillas.

3. Cook the quesadillas on one side for about 2 to 3 minutes, or until golden. Flip gently and continue cooking on the other side for 1 to 2 minutes more, or until the cheese has melted. Slice and serve sprinkled with a bit of chopped parsley, if using.

From Eat This Poem by Nicole Gulotta © 2017 by Nicole Gulotta. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO

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  • FaithB  on  4/15/2017 at 11:48 AM

    What a lovely idea for us poetry lovers!

  • monique.potel  on  4/15/2017 at 11:52 AM

    poetry and food what a nice get away from actualities

  • RSW  on  4/15/2017 at 12:28 PM

    What a great escape. Food for both the soul and the body.

  • sgump  on  4/15/2017 at 2:14 PM

    A poem I enjoy, you asked? I really like Edward Thomas's "Adlestrop," from about 100 years ago now.

  • Aproporpoise  on  4/15/2017 at 3:20 PM

    Beautiful idea. I'm curious what poem the Triple Ginger Coffee Cake is paired with.

  • Nancith  on  4/16/2017 at 12:46 PM

    The only poem that comes to mind quickly is "The Raven" by Edgar Allen Poe, which is perhaps not the best poem for stimulating my appetite!

  • laureljean  on  4/16/2017 at 2:13 PM

    Happy to see the Mary Oliver poem above because she's one of my favorite poets. Looking over the index for the book, there are many recipes I'd love to try, but the Brussels sprout and avocado salad recipe would probably be one of the first ones.

  • laureljean  on  4/16/2017 at 2:21 PM

    I forgot to mention that my favorite Mary Oliver poem is "Wild Geese."

  • trudys_person  on  4/17/2017 at 11:20 AM

    The list of recipes on the index looks fascinating - lots of recipes for the dishes I like to cook and eat. I'm fascinated by the poetry - this would be a great way to learn more about poetry!

  • Siegal  on  4/17/2017 at 8:16 PM

    Does Tupac count as a poet! Lol

  • Uhmandanicole  on  4/18/2017 at 12:38 AM

    I honestly can't name a favorite poem.

  • lebarron2001  on  4/19/2017 at 4:02 PM

    I'm not really a fan of poetry but this book sounds delightful.

  • AmyMcCullagh  on  4/20/2017 at 9:51 AM

    I can't wait to try the ricotta crostini with balsamic roasted grapes-sounds poetically delicious!

  • earthnfire  on  4/22/2017 at 7:40 AM

    I'm a big Mary Oliver fan - my favorite of her poems depends on the day and the situation, but Wild Geese is a great one.

  • edyenicole  on  4/22/2017 at 2:53 PM

    I am a fan, but don't have a favorite.

  • lindaeatsherbooks  on  4/22/2017 at 11:30 PM

    I am a poetry fan. One of my favourite poems is "Binsey Poplars" by Gerard Manley Hopkins.

  • fiarose  on  4/24/2017 at 1:00 PM

    i love poetry--probably my favorite, although it's impossible to decide, is 'this is just to say' by william carlos williams.

  • JoanneJ  on  4/27/2017 at 8:25 PM

    That mushroom quesadilla sounds amazing right now!

  • imaluckyducky  on  4/30/2017 at 12:51 PM

    Hayden's "Middle Passage"

  • GeneratorHalf  on  5/3/2017 at 12:46 AM

    I'm not especially a poetry fan, but I do enjoy reading it. I fondly remember a German poetry class in university

  • bstewart  on  5/8/2017 at 12:55 AM

    A superb duo: poetry + food.

  • lgroom  on  5/8/2017 at 10:52 AM

    Robert Frost's The Road Less Travelled is my favorite poem.

  • t.t  on  5/13/2017 at 1:07 AM

    I don't know a whole lot about poetry, but I loved reading Elizabeth Bishop in a college class

  • artmarcia  on  5/19/2017 at 9:40 PM

    Stopping by the Woods on a Snowy Evening OR anything by Shel Silverstein. Also De Rerum Natura by Lucretius. Eclectic, much?

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