Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Dinner yesterday evening with friends.
Mussels in a white wine, garlic and herb sauce with store bought baguette. Followed by bolete pilaf and salmon (butter, seasoning and dill).
There was a salad (no photo) and all followed with a blueberry grunt (also sans photo).
Enjoyed with a pinot grigio.
The standout of the evening was the rice. Done in the standard pilaf method but using rehydrated boletes and the soaking liquid it was flavourful
and very aromatic. A keeper.
Dinner yesterday evening with friends.
Mussels in a white wine, garlic and herb sauce with store bought baguette. Followed by bolete pilaf and salmon (butter, seasoning and dill).
There was a salad (no photo) and all followed with a blueberry grunt (also sans photo).
Enjoyed with a pinot grigio.
Everything was good however the standout was the rice. e
The standout of the evening was the rice. Done in the standard pilaf method but using rehydrated boletes and the soaking liquid it was flavourful
and very aromatic. A keeper.
