Yup! ‘Tis the season and it looks like it is going to be a good one! East facing slope in a burn out area. These wild mushrooms are so delicious. Woody and earthy. Great just sauteed in garlic, in salads, in stuffing or sauteed in butter and garlic infused olive oil and made into an omelet. Pictured here are some fresh picked morels – from the Boise Farmers Market yesterday – getting ready to be “omeletized”. The eggs are from Meadowlark Farms in Nampa and the toast is from Acme Bake Shop and their sourdough. Bacon is from Twin Falls, Idaho. Cheers!
Another great wine dinner at the Buzz in Boise on June 11. Cristi and Paul do such a great job in paring the wines and the food. And Cristi tries really hard to prepare appropriate foods for the dinner theme. Great job!! This month the wines were from Australia and there were some really good ones and food of a different nature. Cristi will probably post some of the recipes on the Buzz blog. Please write down and reserve Saturday, June 15, 6:00pm – 8:00pm for the Buzz. It’s their Concert Jam Night which is awesome. If you play an instrument, bring it and join in with these super artists! They just love it when you join in. Enjoy these photos of the night. Cheers!
And it really was a good dinner. If you missed it, maybe we will see you next month or at the Concert Jam on June 15 or the Buzz Quarterly Dinner on Sunday June 23 (Reservations required for this dinner. See the sidebar.) Cheers!!!
Oh my. Who could ask for more? So much fun to put together and prepare. Enjoy! We did. Here is the recipe for the Potato Salad. Left-Click these photos to see enlarged and please VOTE above.
Source: Sunset Magazine, May 2013
2 pounds small Yukon Gold potatoes
1 cup shelled fresh peas
2 tablespoons white wine vinegar
1 cup mayonnaise $
1/2 teaspoon kosher salt
4 spring onions* or green onions, thinly sliced
5 hard-cooked large eggs*, peeled and roughly chopped
About 3 tbsp. chopped tarragon
1. Bring 1 in. water to a boil in a large saucepan. Set potatoes in a steamer basket and steam in pan, covered, until tender, about 20 minutes. Cool in ice water, then pat dry. Cut potatoes into chunks and put in a large bowl.
2. Meanwhile, bring some water to a boil in a saucepan. Add peas; cook until tender, 3 minutes. Drain and transfer to ice water, then drain again.
3. Whisk together vinegar, mayonnaise, and salt in a small bowl to combine. Add onions, peas, and half the dressing to potatoes and gently stir to coat. Add eggs and 3 tbsp. tarragon and gently stir to coat.
4. Spread remaining dressing on bottom of a wide bowl, add salad, and sprinkle with more tarragon if you like.
Note: Look for spring onions (regular onions picked young) at farmers’ markets in spring and at Latino markets year-round. They have a fatter bulb than green onions–which have less crunch but make a good substitute. For perfect hard-cooked eggs, cover them in cold water in a small saucepan and bring to a boil. Remove from heat and let stand 12 minutes. Plunge cooked eggs into ice water, crack all over, and let sit in the water for a few minutes before peeling.
Wow! Poached Morel Mushrooms. Awesome dinner and then add some of the super Acme Bakery Baguette and some sherry, and ………………………………..
Here is the recipe. Enjoy! The mushrooms were fresh from the Boise Farmers Market. Left-Click the photo, grab a fork and enjoy.
Morel Mushrooms in Dry Sherry and Leek Fondue
Adapted from Chef Jon Mortimer, Boise, Idaho
3 c Morel Mushrooms
1 c dry Sherry (1/2 Amontillado and 1/2 Dry Fino)
1 c Heavy Cream
3 T Dijon mustard
½ c sliced Leek (white part only, rinsed well)
1 T Canola Oil
½ t ground Black Pepper
Kosher salt to taste
Carefully pick through the mushrooms, inspect them, brush any sand or grit off with a soft brush, remove any long stems with a pairing knife. In a thick bottomed non-reactive saucepan heat the oil and blanch the leeks, stirring frequently and cooking till soft (about 2 minutes).
Strain off any excess oil and return the leeks to the pan and the pan back to the heat. Add the sherry and allow to come to a boil. Reduce the heat and whisk in the cream and Dijon mustard.
Allow to reduce by ½ at a simmer. Add the morels and poach them in the liquid for 2 minutes or just until they begin to soften. Spoon the mushrooms and the sauce into bowls. Serve with crusty bread, like Acme Bakery Baguette (pictured below), Boise, Idaho.