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.
Great Steak!
Alright, we are in the dog days of summer, and things are heating up outside and on the grill. So let’s talk steak. First things first, start with a good piece of meat: New York, filet, or rib-eye would be perfect! Something nice and thick. About 30 minutes before you...
