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Suggestions for fresh morels, please!
Missouri is morel country. This year anyway! We got six pounds yesterday and another pound today -- just off our driveway. Needless to say we are in the backwoods. They are great great great with eggs; we had them last night cooked in butter and sherry with roasted beets, lots of feta and a vinaigrette. Whoa. Many people soak them in salt water, but I think that makes them too soft. So give them a simple rinsing, cut in half lengthwise, make sure any bugs are removed, lightly flour for separation and freeze them; vacuum pack is great. The traditional MO way for a "mess o' morels" is battered with crushed saltines or Ritz crackers (hey, I am not making this up) and fried in butter. Gotta admit it is pretty darn good.
'Top Chef Masters' Contestant Line-Up Announced
The chefs seem fine (and pretty easily recognized) but WTF with the judges and host??
Avoiding metallic-tasting lemon desserts?
She should make sure she does not use anything aluminum. Stainless is OK, as is plastic. But I would be careful of even the clad aluminum since sometimes after years of use, there can be some areas of the pan that lose their coating.
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Try Jilbour: an Armenian Egg Stew. Here is a simple recipe.
1 pound of onions
1/4 pound of butter
dried mint leaves (dash)
1 pound fresh or 1 large can of tomatoes
eggs to suit
salt & pepper to taste
Method
Cook onions and butter together until lightly browned. Add mint leaf, tomatoes and a little water. Bring to simmer and then crack in as many eggs as you want in the stew poaching same until yolk is cooked. Serve immediately with radishes!
We usually add other veggies too like green pepper with the onions. We also use a lot more butter, and a dozen eggs in this is NOTHING. Just don't stir after you add the eggs.