Wednesday, May 05, 2010

Morel Sformato - May 4, 2010


Lovely Morels

I snagged a precious few morels at the co-op on Monday. They were foraged from somewhere in Oregon. Not super close to home, but a state that calls one Dinner Clubber and (soon-to-be) two of my sisters it's own. I don't think one can claim local by association, but when it comes to morels, I'm not actually too picky. Plus, the Wisconsin grown wild watercress and spinach in the salad can redeem the locality of the meal a bit.


Morel 'Sformato' with Wild Watercress and Spinach Salad

After a quick search on Food & Wine, I found this recipe that I thought sounded tasty and morel-worthy. And, it was something completely new for me, which is always exciting. It ended up being a flop, but only literally, as it was very delicious, but no where near set at the end of the allotted cooking time (plus an extra 5 min). The flavor was super creamy which went nicely with the spicy watercress. So in the end, my sformato, which is supposed to be a molded custard, turned out to be a really rich morel gravy, which certainly isn't a bad thing.
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1 comment:

Fay's Too said...

How can you do this? You tease me with memories of morels. They are the best food in the Universe.

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