tonight's dinner menu
since i'm waiting for the potatoes to cook some, before i begin on the rest of the meal, i've decided to share what i'm making for dinner:
- roasted baby yukon gold potatoes
- fiddleheads, morels and chanterelles sauteed in butter w/shallots and sage
- ny strip w/welsh oak smoked sea salt
8 comments:
You're in my head. No fair.
sorry.
it was goooood. i love fiddleheads.
I like 'em too. Maybe next year, I'll get some backyard-fresh.
At my wife's restaurant, they're featuring dishes of both the brainy shrooms and the curly ferns right now. Talk about convergence (or what passes for an exciting week these days). Like I was saying, you beat me to posting about it...but I suppose it's seasonal.
K
Oh, and only a week or two till the strawberries come in up in these parts. I've been waiting all year.
strawberries are good, but i'm more a sucker for raspberries.
plus, that was what i was making for dinner last night. would have been great too, i think, with venison. but i've never cooked that, and it wasn't available at the butcher's counter anyway.
morels are fantastic. even if you don't eat the ones in your backyard, you should buy 'em and try 'em. i was never much a fan of mushrooms (non-psychedelic) untill i had morels.
Oh, yum! May I invite myself to dinner? I'll bring wine.
welcome beth. alas, the listed meal has been devoured, and the fiddleheads will be out of season by the time perse and i get back from vacation. sadness: no more till next spring.
can i still have the wine though?
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