mm84321

^Looks awesome Alaskan King salmon with morels

Baked cepe Ravioli

Lobster with cepes

Yes, Oregon.

Quite a mushroom..

Polenta with cepes

I love you guys

Surprise at the market this morning. Feuilleté aux cepes

Hiked 9 miles to the top of Mount Marcy in the Adirondacks on an empty stomach. Celebrated by feasting on this most ripe and fragrant mango. The juices went all over my beard, so I could still taste it on the descent. Long to be remembered as one of the most satisfying food experiences I have enjoyed..

Thank you, that really is so kind to say. Glad I am back to cooking and posting, myself!

Chicken with morels

Discovered a lush patch of ramps down the hill from my home. Ramp gnocchi with morels

Yes.

Lobster, asparagus and morels

Morel risotto

Black bass with chanterelles

Hi everyone. Asparagus are here..

Went fishing this morning. Caught some beautiful black bass. A ton of porgies, as well. Grilled sea bass, swiss chard and zucchini gratin

Stuffed zucchini blossoms Lobster, pasta e fagioli, shellfish jus

Thanks. It's a brown chicken stock, infused with some dried black trumpets, mounted with butter and olive oil, finished with a splash of Barolo vinegar. Today I found some very nice wild blueberries.. Garden zucchini salad with a bitter lemon vinaigrette

Chilled pea soup with swiss chard and savory New Zealand spinach and black trumpet ravioli Baked peach with apricot, pistachio and fraises de bois

Pistou soup Stuffed garden zucchini

Chicken with lemon confit

Today I found beautiful black trumpets high along a steep mountainside. I used them as a filling for baby eggplant from the garden..

These were actually stuffed with vegetables. The zucchini were stuffed with a brunoise f zucchini skin with chervil, the flowers were stuffed with the flesh of the zucchini, some onion, chervil, basil, Parmesan and an egg. The tomatoes were stuffed with tomato confit and basil. The eggplant with more eggplant, mixed with minced garlic, basil, a little chopped tomato, olive oil and some chopped anchovy. The onions were stuffed with their insides, sweated with thyme and garlic, and mixed with some tomato confit and parsley. Served with a raw tomato vinaigrette and a fried zucchini blossom. Lot of work, but well worth it!