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Coincidentally i have some morels from the market. here is what i do. soak in lightly salted water for half an hour to help flush out any bugs. Rinse a few times in cold water to clean. I hope yours are relatively clean. then i just trim off any dried bites, dry,and sauté gently in butter and olive oil for a good ten minutes to ensure they are well cooked. Then i put them on a sheet pan and freeze so i can keep them separate that way i can just get how many i need. to night i am mking them in a light cream sauce with homemade cavatelli.
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Thanks for the recipe details. I like the idea of having them ready to go in the freezer. I usually brush my flatbreads with butter or ghee.
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That flat bread! Looks wonderful. After some searching i checked his website where there is a plethora of his recipes including the flat breads.
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The rub does have some spice elements with the three different types of peppercorns, mustard seeds and the ancho all of which might be a good fit for both of you.
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I should add that you MAY need additional salt. I usually lay down some salt then apply the rub.
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The rub I just posted on the tri tip question would be really good on your elk too. Next time you take a photo maybe a shot of the inside would just send us over the moon.😆
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This is my favourite. Just made up another batch for this summer. It can be kept in a pepper grinder. Grind it fresh each time. Or if you don’t have a spare grinder kicking around I just use my spice grinder each time making sure to get a spoonful including all the individual spices. 1/3 cup. Coarse sea salt 1/4 cup whole black peppercorns 1/4 cup whole white peppercorns 1/4 cup Szechuan peppercorns 1/4 cup dried onion flakes 3 Tablespoons coarse granulated garlic 2 Tablespoons yellow mustard seeds 2 Tablespoons coriander seeds 1 Tablespoon crushed or flaked Ancho pepper 1 Tablespoon dill seeds (I leave these out as I dislike dill) give it a good mix. this makes a lot so I usually make half a recipe. hope you make it, it is delicious
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Elk is such a wonderfully tasty meat. Did you bag it yourself?
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https://www.vulture.com/article/top-chef-season-21-premiere-new-look-explained.html this review gives an interesting perspective
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There are no reviews of the recipe…I might wait until someone attempted them.
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@blue_dolphin many thanks for your detective efforts. You are correct on all accounts.
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I just found the original recipe for the fennel….it’s from The Mozza Cookbook, page 241.
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I forget the origin of the recipe and it is a bit more elaborate than what I do now. For 1/2 a fennel: Basically I toast some fennel seeds then crush them, about 1/2 teaspoon. I layer thickly sliced fennel on a buttered dish that holds the fennel in one layer. I sprinkle on the fennel, salt, and pepper. Then pour on about 1/4 cup Sambucca and about 1/2 cup chicken stock. Dot with butter and put in a 375 oven or CSO. Bake until tender. Then I crank the temp to make sure the fennel is browned a bit and the liquid is reduced. That’s a rough guide. Just check it while roasting and adjust as necessary.
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Ribeye, baked potato with all the fix’ns and fennel braised in Sambuca and toasted fennel seeds. We rarely have sweets.
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Cooking with "Grains for Every Season," by Joshua McFadden
Okanagancook replied to a topic in Cooking
@ElsieD if you are a member of Eat your Books you could look at the index of recipes.