Some friends of ours went chanterelle picking over the weekend. They scored 100 pounds, yes 100 pounds. Lucky me, scored one pound. This was definitely one of the best birthday gifts I got. I immediately decided to make a decadent Chanterelle and Blue Cheese Tart with some of the chanterelles. I decided to use half of …
Mushroom
Last week Current Lifestyles, and Clorox invited us to be part of a press trip at Kingsford University. We were very intrigued about Kingford University. As well it was thrilling to be included with an outstanding group of writers, publishers and food bloggers who all shared a common interest, the love of great barbecue and wine. We hope you will enjoy the following write up which includes videos, to give you that “feel like you are there” experience as well as lots of great grilling tips from World BBQ Champion, Chris Lilly.
Afraid to make Risotto because you think you have to stand and stir for twenty minutes? Don’t be afraid! Here is a simple and tasty recipe for risotto, that we love to make.
Grass-fed flap steak filled with a mixture of ramps and morels which were gently sauteed with butter, sea salt and cracked black pepper. Finished with a sauce that was made by deglazing the roasting pan with red wine and additional morels.