Food

[skywatch]

No pictures. It is nearly chanterelle season. That means two or three weeks straight of chanterelles, sometimes more than once a day. Breakfast. Lunch. Dinner. .

Yum! I collect some very large chanterelles here under live oak in late Autumn. Ours often have a slightly dirty flavor from the clay soil, which comes out quickly with the first heating and a bit of salt (if they have been rained on I will pour out the first water they release, which I would never do for most mushrooms as that would have the best flavors.) I often start with a quick sauté in butter with sliced onions, for a general purpose batch to preserve them in the fridge for a while. One favorite is to blend this into saffron rice with toasted almonds. Also excellent on top of grilled salmon or trout fillet. Packed under the skin of a roasting hen or duck works lovely. Potato, chanterelle and peas in a curry either dry (bhaji) or wet (with coconut milk) is also a lovely thing. So versatile!

[meijlinder]

Had a few days away at Vadstena Abbey. An old monestary (founded 1384) that's now a hotel and restaurant.

Some good food. First day a three course meal.

Crayfish soup with a salmon tartar
Veal and potato gratin
Milk chocolate brulee





Day 2: 5 courses

Esparagus soup
Kalix löjrom (vendace roe. Protected name by the EU)
Arctic char with a root veg mash, ramson and a sprinkle of a Swedish type of sausage called Isterband ("lard strips", made with pork, barley and potato)
Local cheeses with a rhubarb and brandy jam (delicious)
Green apple parfait with yuzu curd, meringue and roasted white chocolate

[geoffbot]

Superb.

[meijlinder]

Superb.

Oh, it was.

Too few 5 course meals. And I definitely eat too few cheese dishes in restaurants, despite loving cheese.

[ro63rto]

Too many miniscule portions on here....


Sent from my Honor 5c

[geoffbot]

Bliss

[Henry Krinkle]

Yum! I collect some very large chanterelles here under live oak in late Autumn. Ours often have a slightly dirty flavor from the clay soil, which comes out quickly with the first heating and a bit of salt (if they have been rained on I will pour out the first water they release, which I would never do for most mushrooms as that would have the best flavors.) I often start with a quick sauté in butter with sliced onions, for a general purpose batch to preserve them in the fridge for a while. One favorite is to blend this into saffron rice with toasted almonds. Also excellent on top of grilled salmon or trout fillet. Packed under the skin of a roasting hen or duck works lovely. Potato, chanterelle and peas in a curry either dry (bhaji) or wet (with coconut milk) is also a lovely thing. So versatile!

In general with mushrooms I am a fan of butter salt, pepper and fresh thyme. That's often our default.

[Henry Krinkle]

Always sloppy delicious fun- hot Italian sausage meatball heroes.

[geoffbot]

[Henry Krinkle]

Hot smoked chicken with a South Carolina style bbq sauce, new potatoes with creamery butter and dill, charred beans with lemon, feta and basil. Spanish rosé.