I'm getting closer to finalizing the next Tasting Menu (10/25). Two ingredients that I will be using are ones that I found in our backyard - not really our backyard, but out in the wilderness.
These are oyster mushrooms that we found on a recent walk in a riverbed. A tree had fallen and these large clusters were in tact, dried. I showed them to a local herboligist and she confirmed that they were in fact oysters, and she explained the flavor distinguishing factors of color. She stated that the darker the color, the more rich and caramely the flavor. I have two recipes that are vying for these shrooms.
Then we have these juniper berries. Large, picked just days before their prime. I'm anticipating these in a rabbit dish, and most likely a patè.
On an unrelated note, we have an eGulleter visiting from the Netherlands right now, and tonight she said to me, "You always do weird food." WEIRD FOOD! What the hell does that mean?! Besides that whole celery dessert kick (here, here & here), my food is normal. Everyone else's is weird!
Swiss Alps Bakery – Albuquerque, New Mexico
5 days ago