Dinner(s) With TCR! September 24, 2009Posted by littlebangtheory in Dinner with TCR.
Tags: celery, chanterelles, mushrooms, quesadilla, raviolis, sun-dried tomatoes, wild mushrooms
Courtesy of the last ‘shrooms of the season.
First, a Bolete quesadilla, made in this case with a pair of King Boletes.
This was fun, doing the mushrooms first at high heat, then adding celery and chunky garlic, then taking the whole lot out and reserving it before adding a little butter and frying a large flour tortilla a bit ’till it was ready to receive back the ‘shroom filling:
It folded over quite nicely, thank you, before I crisped it up for the kill.
‘Twas equally guuud to think of something to do with my last harvest of chanterelles for the season. They’re a summer mushroom around here, and are most likely done blooming.
I sautéed the chanterelles with celery and sun dried tomatoes, then unceremoniously removed them all from the pan and replaced them with my new love, fresh goat cheese raviolis poached in chicken broth. Then, as above, I added back the niceties to dish up Raviolis with Wild Mushrooms:
I made noises eating this. I may have bothered the neighbors. I didn’t care. Life is too short to not appreciate what’s good, and I’m just not into dampening my enthusiasm for what I have left of it.
Not that I’m checking out, mind you, but I’m no Spring chicken either.
And one never knows, now, does one?
Dinner With TCR! September 13, 2009Posted by littlebangtheory in Dinner with TCR.
Tags: basil, caramelized onions, feta, figs, quesadilla, you name it
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Saw some organic black figs at the local coop and my brain spun out of control, pairing pinwheels of possible flavors with the sweet grainyness of the fleshy figs.
I settled on a combination of figs and fetta, with caramelized onions, celery and fresh basil:
folded into a quesadilla:
…and served with a salsa verde for dipping.
The feta/basil crumble on top sent it over the line into decadence.
Fig and Feta Quesadillas, coutesy of me.