Noël à Brive du 10 au 31 décembre
It has become somewhat traditional starter at La Croix du Reh: Asparagus and Cherry tomatoes Clafoutis!
Steak, new potatoes and stuffed mushrooms, washed down with a bottle of a DELICIOUS Bergerac 1998 from the personal reserve. Yummy!
What do you mean ” what’s up”? It’s C H R I S T M A S!
It’s been an adventurous week.
Masses and masses of yummy mushrooms just appeared in our park.
And they keep coming and poping out in different corners of our wonderful garden-park.
Hello! Armillaria mellea! Nice to meet you. This is one of the favourite mushrooms in Russia and we call them OPYATA. The common name in English is Honey fungus.
And of course I’ve been busy in my kitchen cleaning them ( each one with a little soft brush) and then cooking some and eating them straight away,
but the rest pickling.
:O Yes , yes, pickling! In russia it’s very traditional method to preserve not just fruits and vegetables, but mushrooms as well.
There are different ways to preserve mushrooms: drying, freezing, canning in brine or oil, pickling, canning marinated mushrooms etc…
Some methods are for short time preserving, the others allow to enjoy mushrooms months later. And the different mushrooms love different methods of preserving.
My opyata are definately going to be hot pickled .
They will be ready to eat in a couple of months.
TO BE CONTINUED…
Limousin beef with ceps and warm new potato salad with fresh herbs
There is no end to Nature’s generosity, when you take care of it.
These CEPS ( Porcini mushrooms) are this morning’s present from our own park!
This little fellow has just appeared after two days of heavy rain and it’s going to the first Cep ( porcini) omelette of this year. The autumn is coming.
Look what has already dotted our garden all over the place with a cheerful red dots and very yummy ones! Wild strawberries! Horray! The summer is coming!