2017 cutting room floor
Friday, December 22nd, 2017Photos from the 2017 photo card cutting room floor or rather, the kitchen. This is what we did with some of the wild foods we foraged this year.
Oysters on oysters: broiled oysters with oyster mushroom bacon ragout and garlic aioli. [Get the recipe]
Soy sauce-braised wild mushroom noodles: oyster, shiitake, and beech mushrooms in two kinds of soy sauce, tossed with noodles. [Get the recipe]
Pheasant morel vol au vent: pheasant, morels, and bacon in brandy cream sauce, served in a buttery handmade puff pastry shell. [Get the recipe]
Huckleberry cheesecake ice cream. [Get the recipe]
Porcini elk Italian sausage tortellini in beef porcini brodo. [Get the recipe]
Matsutake tempura. [Get the recipe]
Huckleberry kouign amann: A flaky Breton pastry layered with sugar and butter, filled with mountain huckleberries. [Get the recipe]
