Food

[geoffbot]

Ok, this deserves a multi-picture post.

13-14 ounces of chanterelles, fried and flamed off in brandy.
Attachment 78237
Mix that with mascarpone, garlic, nutmeg and some lemon zest.

Roll out the pasta you made earlier.
Attachment 78238

Add some filling

Attachment 78239

and another layer of pasta with egg wash between

Attachment 78240

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.
Attachment 78241

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

Attachment 78242

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

Attachment 78243

This. Was. Good.

Hot. Damn. Yes.

[geoffbot]

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.

Link pls

[Henry Krinkle]

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.

They are really delicious up here. From around here at least they are my favourite mushroom/ fungus of all. They even trump morels and truffles, in my opinion.

Even after cooking them for years I was surprised at how much better they made the roast chicken and wild rice the other day.

And I will echo Geoff-Link plz.

[litlmn]

Ok, this deserves a multi-picture post.

13-14 ounces of chanterelles, fried and flamed off in brandy.
Attachment 78237
Mix that with mascarpone, garlic, nutmeg and some lemon zest.

Roll out the pasta you made earlier.
Attachment 78238

Add some filling

Attachment 78239

and another layer of pasta with egg wash between

Attachment 78240

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.
Attachment 78241

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

Attachment 78242

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

Attachment 78243

This. Was. Good.

Looks freaking amazing...

I’m available for adoption. I’m potty trained, sleep through the night and can even dress myself. My mom won’t mind.

[FuzzyB]

That's absolutely gorgeous. Have you ever considered making a photo-cookbook?

[gnuyork]

That's absolutely gorgeous. Have you ever considered making a photo-cookbook?

I'd buy one.

[ro63rto]

Simple dish today.

Classic Italian insalata di riso

Only had Arborio so gave it a couple of rinses before simmering to try and minimise the stickiness this rice has.
While it was simmering I dug out all my ingredients and prepared them :

Capers (1 heaped tbsp)
Small pickled gherkins (sliced)
Red pepper (half cm cubes)
Yellow pepper (half cm cubes)
Black olives (sliced)
Wurstel x 6 (sliced)
Vine Tomatoes (de-seeded and half cm cubes)
Caciocavallo cheese (half cm cubes)

All done, mixed together and chilling (after coming down to room temp of course) in the fridge.

Pics later? when it's ready to eat and plated if it stays on the plate long enough

[geoffbot]

I'd buy one.

Same.

[Raza]

Same.

Yeah, me too.

[Henry Krinkle]

Looks freaking amazing...

I’m available for adoption. I’m potty trained, sleep through the night and can even dress myself. My mom won’t mind.

Hmm, uh....