Tuesday, July 22, 2014

FOOD FROM NATURE

     I am so happy it is now chantrelle season and the local foragers are working hard and very early.  I got a message on my Facebook that touted their seccess and offered me some of the bounty.  Of course, I said "Yes!"
     That night we feasted on angel hair pasta with a sauce of chantrelles, shallots, white wine, butter, and a bit of cream.  Truly an epicurean delight.
     The next morning brought a lighter fare - chantrelles quickly sauteed in butter and served with local organic scrambled eggs.  Oh, could it get any better?     

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