Fricassee with Chanterelles

Fricassee with Chanterelles

1/2 to 1 pound of chanterelle mushrooms
4 tablespoons butter
1 tablespoon olive oil
4 small shallots chopped fine
3 garlic cloves minced
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons fresh oregano chopped
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/3 cup heavy cream
1 tablespoon lemon juice
dash of himalayan salt

Brush chanterelle mushrooms clean and break into even pieces and set aside. Melt butter and add olive oil to medium frying pan. Add shallots and saute till soft. Next add garlic and saute one more minute. Add wine and cook down by half. Add additional tablespoons of butter. Add mushrooms, herbs, and spices and saute till mushrooms are soft. Add cream, lemon juice, and salt. Serve over pasta or potatoes. Bought the chanterelle mushrooms at the farmers market Saturday. This dish is so delicious. I see why folks rave about chanterelles. Gary loved the chanterelle fricassee; he even said we can get more mushrooms at the farmers market next week.

Buttermilk Coleslaw

 

Buttermilk Coleslaw

1 small savoy cabbage, cored, shredded thinly
2 orange carrots, shredded
2 granny smith apples, peeled, cored and shredded
2 tablespoons fresh chives, chopped fine
1 shallot chopped fine
4 scallions chopped fine

1-1/2 cups full fat buttermilk
2 tablespoons dijon mustard
zest and juice of one lemon
2 tablespoons apple cider vinegar
3 tablespoons granulated sugar
1 teaspoon celery seed
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher or himalayan salt

I had a craving for coleslaw. I prefer slaw with no mayonnaise.
Here's what I came up with.
So good !

Sizzling Spices Indian Cuisine

Sizzling Spices Indian Cuisine

We were in Gainesville yesterday and 
decided to try this restaurant.
I had the goat curry and
Gary has the lamb curry.
Now I can say I've had goat meat.
We both ordered medium heat;
glad we didn't order them hot.

Nonetheless, both were delicious.

Apparently their dinner menu is quite expensive,
glad we opted going for lunch.

Spicy Dill Pickle Spears

 
Spicy Dill Pickle Spears

6-8 pickling cucumbers, ends removed, cut into 6-8 spears

2 cups white vinegar
2 cups distilled or spring water
4 tablespoons pickling salt
2 tablespoons granulated sugar

Per jar:
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes
1/2 teaspoon dill seeds
1/4 teaspoon coriander seed
1/4 teaspoon celery seed
1/4 teaspoon dried ground turmeric
4 whole allspice seeds
4 whole cloves
1 crushed garlic clove
1 bay leaf
1 tablespoon fresh dill sprigs, leafy part

Cut cucumbers into spears and set aside. Add per jar each of the herbs and spices. Stuff cucumber spears tightly into jar within half an inch from the top. If spears are too long cut a bit off. Heat vinegar, water, salt, and sugar till all is dissolved. Do not use tap water because the chlorine makes the mixture cloudy and the liquid mix may not be correct. Pour liquid over the cucumber spears to within half an inch from the top. When cool refrigerate for 10 days to 2 weeks before tasting. Hope I can last that long before tasting these. Nothing better than homemade spicy dill pickles. Makes 4 pint jars of pickles. Yummy and good for you too.