Bread pudding is a quintessential Real Food. At one time or another cooks of every culture that eat bread, eggs and milk have had a little of all of them left over, and one creative cook put them all together, … Continue reading →
At a farmers market two weeks ago I overheard two wild mushroom foragers share stories about morel and porcini finds. One told the other, “I live near Gold Bar (foothills of Washington Cascade Mountains), and I have lots of them … Continue reading →
7:10: Meet market pal in eastside parking lot 7:30: Find free parking space (among several) at Pike Place Market 7:32: Enter Le Panier and grab last empty table. “You sit, I’ll get the pastries and coffees.” The choices begin with … Continue reading →
Sauteed Morels with Asparagus Serves 4 This preparation is just as good with Fava Beans or Sweet Local Corn Ingredients 1# fresh local asparagus (thin but not really skinny), steamed and set aside 1 tsp. minced lemon zest ¾ # … Continue reading →
