Foraging for ingredients yourself, such as mushrooms, is a great way to guarantee cheap, fresh, organic and most importantly, delicious meals. So get out there and get dirty! Now is the time for Chanterelles, Porcini and Matsutake, but hurry before winter comes! Cook and eat them fresh or saute then freeze them to have delicious ‘shrooms all year round. My good friend and mushroom buddy Patrice Benson is a featured forager in the Seattle Times today, check it out to get in the spirit.
Red, White and Blue Desserts on GalTime.com
The Fourth of July is just around the corner! Just featured in GalTime.com are some faboo patriotic desserts, including my recipe for a Red, White and Blue Cherry-Berry Trifle!
