Jo Ann Henderson wrote:Sauteed in a little butter until juices rendered and evaporate, flame with a bit of brandy, cooled down with a bit of cream, add salt and pepper to taste and served on toast points for breakfast.
Jenise wrote:The first chanterelle I ever had was in Switzerland, of all places. Bob and I were on our honeymoon which was combined with a business trip to Zurich, and the vendor who he and his colleagues were there to finalize a multi-million dollar order with somehow discovered that the top dog's brand new wife (me) was having a birthday while there, so to hedge their bets they threw a small dinner party for 10 in which a private chef was hired to cook for us in the round windowless turret of an ancient castle high above a bend in a river that rushed water over high boulders on a warm August night. The entire experience was the most dazzling dinner of my life up to that moment, and the chanterelles were the one part of the meal that was almost as amazing as the setting. I mean everything was good, but the location was just so over the top! The chantarelles are the only course I remember: they were sautéed and served in a lightly curried cream sauce, each serving in a small individual copper pan. No chanterelle has impressed as much since (what could?)--but oh, I keep trying.
Bill Spohn wrote:Did you drink wine from Pfaffenheim with your Pfifferlinge menu? And were they Pfifferlinge Zubereiten made from Pfifferlinge Einfrieren....Gawd! Can you think of any othert language that is as prolix by very nature?
At least my favourite German food/season is straight forward - Spargel forever!
GeoCWeyer wrote:sauteed in butter with minced shallots, then sherry or a good Italian or Spanish brandy to deglaze the pan...ending with some heavy cream, salt and white pepper. Served over toasted cracked wheat bread. It doesn't get any better.
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