From wetfood@micapeak.com Wed Oct 7 09:58:56 1998
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From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Seasonals
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> Speaking of
> which, how about this one: what are your favorite seasonal foods, and
> how do you serve them?
Tomatoes, great thick slabs in sandwiches dripping mayonnaise all the
way down to your elbow. Occasionally we have a bit of good bacon to go
with that, and just recently, we had a great deal of fresh jowl that
fried up _wondrous_ tasty and crisp.
Ripe peppers, thin sliced in salads with assorted vinegars (usually some
cheap balsamic and something fruity) and good olive oil, with maybe a
dash of mustard oil or sesame oil for interest.
Wild mushrooms, the season for which is immanent. Chanterelles sliced
thin and browned, matsutake sliced thick then tossed with soy sauce and
rice vinegar and microwaved just to warm, campestris sauteed in garlic
and butter in a cream sauce over a pan fried steak, augustus Cajun
fried if we have the energy or grilled with garlic butter if not,
and sparasis soup, salad, sautee, casserole, souffle over and over again
until we're positively SICK of it. There's no such thing as a small
cauliflower mushroom.
> Do you serve them out of season (oh, anathema!)?
Peppers, when they're affordable.
It MUST be time for dinner,
Martin
Martin Golding | Wild mushrooms are _fun_.
DoD #236 KotLQ KotSM | We've only poisoned one friend. Twice.
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Wed Oct 7 10:48:14 1998
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From: diana lee tracy
To: Pacific NW Motorcycle Food Forum
Subject: Re: Seasonals
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martin@plaza.ds.adp.com wrote:
>
> > Speaking of
> > which, how about this one: what are your favorite seasonal foods, and
> > how do you serve them?
>
> Tomatoes, great thick slabs in sandwiches dripping mayonnaise all the
> way down to your elbow. Occasionally we have a bit of good bacon to go
> with that, and just recently, we had a great deal of fresh jowl that
> fried up _wondrous_ tasty and crisp.
>
> Ripe peppers, thin sliced in salads with assorted vinegars (usually some
> cheap balsamic and something fruity) and good olive oil, with maybe a
> dash of mustard oil or sesame oil for interest.
>
> Wild mushrooms, the season for which is immanent. Chanterelles sliced
> thin and browned, matsutake sliced thick then tossed with soy sauce and
> rice vinegar and microwaved just to warm, campestris sauteed in garlic
> and butter in a cream sauce over a pan fried steak, augustus Cajun
> fried if we have the energy or grilled with garlic butter if not,
> and sparasis soup, salad, sautee, casserole, souffle over and over again
> until we're positively SICK of it. There's no such thing as a small
> cauliflower mushroom.
>
> > Do you serve them out of season (oh, anathema!)?
>
> Peppers, when they're affordable.
>
>....and apples; apple salad, applesauce, apple pie, fried apples
(slices fried with butter, brown sugar and a little cinnamon and cloves
till they've carmellized), baked apples. I grew up on a piece of
property that had been a trial orchard for a grower in the Scholls area;
we had 14 trees in our yard; the neighbors had at least that many more.
Fresh fingerling potatoes just out of the ground, lightly steamed with a
mild, mild dressing.
The last of the summer squash, sliced thin, baby leeks, shredded carrots
sauted with lots of garlic and a little olive oil till they brown a bit
(makes a colorful,yummy moosh)
Wild duck stuffed with sauerkraut, pork chops, apples and onions and
oven braised till tender. (lard with bacon, or spread bacon over the
breast).
The bean seeds out of the end of the bean harvest, boiled up in broth
and bacon bits and a wee bit of onion.
I could go on, but work is calling.
DLT