Yep, now that ramps are withering away lovely morels are starting to spring up on the forest floor. What pretty little mushrooms. I was fortunate to have a very caring and sharing friend give me some this afternoon that were foraged this morning.... soooo... 'twas time to make a fancy supper! It worked out wonderfully because today is Dan's and my anniversary, I came home to a nice card, gift certificate to EcoGardens (he knows me too well:), and a silly balloon, how sweet! For supper we had:
It was very delicious, but I did have a heavy hand with the salt by accident (oops!). I first heated some sunflower oil in a heavy large cast iron skillet in the oven at 425 degrees. I then seared the shanks (1 1/2 lbs) on both sides and then added a mix of:
-Approx. 4 cups vegetable broth
-Approx. 1/2 cup dry sherry
-1 bay leaf
-some chopped fresh rosemary
-chopped ramps
-chopped morels
-salt and pepper
Then I cooked them for a little over an hour, stirring about every half hour.
I also made some buckwheat groats, for this I simply put 1 cup of groats, 2 cups water, and a pinch of salt in my rice cooker and turned it on. When it was cooked I stirred in about 1 Tbsp of butter.
For the cabbage I panfried chopped cabbage in bacon fat (yep) with salt and pepper on medium heat.
To assemble, spoon everything on a plate and then sprinkle with microgreens from the garden...voi-la!
-Approx. 4 cups vegetable broth
-Approx. 1/2 cup dry sherry
-1 bay leaf
-some chopped fresh rosemary
-chopped ramps
-chopped morels
-salt and pepper
Then I cooked them for a little over an hour, stirring about every half hour.
I also made some buckwheat groats, for this I simply put 1 cup of groats, 2 cups water, and a pinch of salt in my rice cooker and turned it on. When it was cooked I stirred in about 1 Tbsp of butter.
For the cabbage I panfried chopped cabbage in bacon fat (yep) with salt and pepper on medium heat.
To assemble, spoon everything on a plate and then sprinkle with microgreens from the garden...voi-la!
For dessert we had some home made applesauce mixed with rhubarb sauce from a friend (it's reeeaaally good). Yay, for rhubarb season!