delicious:days The Gilded Fork | Home of Culinary Media Network Cooks.com - Recipe Search and More The Amateur Gourmet - A Funny Food Blog with Recipes, Restaurant Reviews and More YumYum.com - the free recipe site for everyday cooks The Great Morel - Morel Recipes Consider this page as your own personal Mushroom Cookbook. So head for the kitchen, grab the butter, heat up the skillet, or fire up the grill. The Great Morel wishes to thank eveyone who has contributed to this cookbook, which contains some of the finest mushroom recipes you may ever find. The Great Morel receives lots of requests for various ways to perserve these tasty morsels, hence the creation of a page just for that. New to The Great Morel is a Recipe Links page. Recipe Quick Index Morels Alone... Wood Family Favorite in a butter entrée This recipe has been the Wood family favorite for many years. 1 big haul of fresh morel mushrooms 2 lbs real butter (or margrine) 1 doz eggs 1 box saltine crackers Mushroom Preparation - Wash and cut fresh mushrooms into quarters, slicing long way. Note: if you are not going to cook your shrooms within the next day two after picking them, make sure to drain the excess water and keep covered with damp paper towel and refridgerate. You need: Directions:
In Praise of Sous Vide - Raymond Blanc: Le Blog Sous vide (which the poorly informed call boil-in-the-bag), is back in the news. Not via Heston Blumenthal's magic but because of Gordon Ramsay, who overnight became a pioneer in demystifying the technique of sous vide for his gastropubs, and doing so attracted negative national press attention. Gordon is nearly right when he says "there is not a chef in this country who doesn't use sous vide". But to be fair to the other chefs they use sous vide in their own kitchens. I never thought that I'd find myself giving some support to Gordon, but on this occasion I think he's taken a bum rap. One lesson to be learned from this is that it is sometimes better to be one step behind rather to rush forward to be in the vanguard. Today, with their businesses at risk, some multi-unit businesses have already taken advantage of sous vide technology producing their dishes from a central kitchen. What we have come to love in sous vide is its accuracy and reliability. Now for the cook. Micro sorrel leaves