Food

[Henry Krinkle]

New Westminster. Family in Duncan and Chemainus on the Island.

My oldest sister used to live in Duncan and the man I apprenticed under retired to Arbutus Ridge. Next time I am Vancouver way, which might be a decade, I will try to arrange a meet up.

[Henry Krinkle]

Yeah, that'll do.

[geoffbot]

Quick, delicious and healthy.

[Henry Krinkle]

My lunch was moderately quick, it was delicious but probably not overly healthy.



Also started work on the next chanterelle dish



More on this tomorrow.

[Henry Krinkle]

Ok, this deserves a multi-picture post.

13-14 ounces of chanterelles, fried and flamed off in brandy.

Mix that with mascarpone, garlic, nutmeg and some lemon zest.

Roll out the pasta you made earlier.


Add some filling



and another layer of pasta with egg wash between



I was having trouble getting them to stick together properly and then hit on the idea of pressing them down with a shot glass. First ravioli ever for me.

Then...

Fry even more chanterelles, this time fried hard in butter.


While the water is coming to the boil make brown butter sage



Put all that together with the cooked ravioli and some fresh grated parm



This. Was. Good.

[Raza]

Quick, delicious and healthy.

Details!

[Raza]

Ok, this deserves a multi-picture post.

13-14 ounces of chanterelles, fried and flamed off in brandy.

Mix that with mascarpone, garlic, nutmeg and some lemon zest.

Roll out the pasta you made earlier.


Add some filling



and another layer of pasta with egg wash between



I was having trouble getting them to stick together properly and then hit on the idea of pressing them down with a shot glass. First ravioli ever for me.

Then...

Fry even more chanterelles, this time fried hard in butter.


While the water is coming to the boil make brown butter sage



Put all that together with the cooked ravioli and some fresh grated parm



This. Was. Good.

Good god, Henry. That’s way more work than I’d be able to put into a meal. Looks amazing. I kind of hate you; I’ve always considered myself a good cook, but you’re on another level. Restaurateur in a past life?

[Henry Krinkle]

Good god, Henry. That’s way more work than I’d be able to put into a meal. Looks amazing. I kind of hate you; I’ve always considered myself a good cook, but you’re on another level. Restaurateur in a past life?

I dunno, maybe. It took two days and used well over a pound of chanterelles and a third of a bottle of brandy. When all is said and done it was worth every minute and every penny. And, I'll do it again.

[skywatch]

In the early days of the WWW (1996) I started an online wild mushroom cookbook (it's still online if you look, but barely changed in 18 years.) This dish would have been a star of the site. I love chanterelles. I only wish the ones that grew here were as sweet as the ones growing up north. Ours grow really large under live oak, in clay soil, and tend to taste a bit like dirt. Delicious dirt, but still not as sweet as the ones up north.

[geoffbot]

Details!

Ramen noodles, onion, garlic, green pepper, chilli, pak choi, cashews, oyster and soy sauce, nice rare tuna steak, pickled ginger.