We didn't only gorge on restaurant prepared meals while in WA state. We also did a fair share of cooking - it's great when you have access to freshly harvested PEI mussels and clams along with the last of Uncle's chard and kale harvest. We even picked up fresh chanterelles (never available in the 50th) and fresh shiitake. Heck, I even used your basic pantry items to make Uncle his favorite; Pasta Puttanesca with kalamata, capers & anchovy from Bayleaf in Coupevile.
The fresh mushrooms turned out a pretty good (if I must say so myself) Risotto con Funghi.
And of course, though I would be uncomfortable pulling the trigger, I do enjoy the bounty of the hunt namely venison. Pan sautéed with salt and pepper then sauced with a mushroom stock, Morello cherry reduction.
And you can’t forget the greens. In this case, Broccoli rabe and chard with garlic and olive oil.
We also enjoyed some Burrata with cherry tomatoes (I had the burrata air shipped from the igourmet website).
And our take on Longhi’s Endive with Candied Walnuts, Bleu cheese and scallion, mint and honey vinaigrette.
And you can’t forget the vino. In this case, lots of vino from Laherte Freres NV Champagne to 2001 Rivetti Vigneto Campe Barolo to 2008 Tessier Cheverny to 2006 Domaine Bott Geyl Metiss to 2007 Bregone Amarone and ending with Evenus Zinfandel Port.
Lots of food, lots of wine, lots of camaraderie, lots of fun!
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