Fresh chanterelles are my favorite mushroom. Sure I enjoy porcini and I certainly wouldn't pass up a truffle white or black if it crossed my plate. But there is something about chanterelles that appeals to me the most.
They are so very unique. First of all they are beautiful to look at, golden and trumpet shaped.
Not a true gilled mushroom, the underside of the cap has rounded gill-like ridges or veins that branch irregularly so their texture when cooked is velvety and tender.
Who doesn't love a good tangy pasta salad? I have tried many, many recipes over the years and I have to say I like the idea of antipasto meets pasta salad.
Every bite is something different, I love that; crunchy cucumbers, salami, artichoke hearts, kalmata olives and especially the smoked mozzarella. It's quite the yum factor.
This salad is best when made and dressed a day ahead so the flavors can marinate. If you don't have the time to do that, adding a generous splash of red wine vinegar just before serving gives the salad the same bright, tangy flavor.
Make it now or for an upcoming picnic. You will love it.
So strawberry season is upon us. These sweet treats have been zipping up I-75 from Florida for a while now and Middle Georgia’s very own crop is coming!
Places such as Lane’s has a strawberry patch and, well, if by chance one finds themselves pickin’ in the patch, one might as well stay for ice cream! Since spring is upon us, let us enjoy the fruits of the season!
What a perfect name for a lovely drink! Taking the fiery redness of strawberries and blending it with the calming color of cream, one will find the most beautiful pink drink to serve your friends and family.
Chances are you didn't buy a bunny for your child this Easter. I know this because according to The Humane Society, sales of bunnies are down this year. That's a good thing, since many American kids fervently love their bunnies until the Tuesday after Easter.
So that got me thinking... since fewer bunnies were purchased this Easter, there must be lots of extra carrots around. And what better way to use up carrots than in carrot cake muffins?
These muffins are a tasty collision between Morning Glory Muffins and classic carrot cake. The sweetness of the grated carrots, crushed pineapple, plump raisins and toasty coconut is balanced by earthy walnuts and spicy cinnamon and vanilla. Since carrot cake cannot be eaten without cream cheese, each muffin is topped with a heavy drizzle of pineapple cream cheese frosting that's good enough to eat by the spoonful. I know.
Sustainable. Local. Organic. They've become culinary buzz words. They've caused confusion. What does it all mean? Russ Parsons says there is not even a definition for sustainability. He also cautions that organic is not necessarily synonymous with small farming. He suggests visiting a conventional farm to see what they're doing.
Basically, all the buzz boils down to just eating good food. Good food is the stuff you'll find around the outside perimeter of your supermarket -- fresh fruits and vegetables, whole grain breads, fish, meat, milk, butter. It's the great food we find at the farmers' market, grown on small farms by people who care about protecting the earth and protecting the health of humans who will eat the food they grow.