I love these mushrooms. They have such a meaty texture and are great on the grill. I make them for an easier dinner.
I fill the caps with a marinade made from olive oil, garlic, basil and some white wine. A half hour is long enough.
The juice that forms in the cap is excellent.
This time I had avocado and gorgonzola.
It's paella season! Pictured above a fresh sea bass. I buy them whole and use the head for my bouillon. I grew up on Hedges Lake and we had to clean all the fish we caught...but I can imagine it's not for everyone. This one needs to be scaled which is a wicked pain in the ass but it does bring back great childhood memories.
Our plum trees are just getting ripe so I made a compote. Sugar, water, cinamon, and some Madeira wine which I thought worked quit nicely with the plums.
So I had to make something to put under the plums of course. I love custards of all kinds - this time I went for a baked egg custard. The texture isn't as silky as pudding because you use the whole egg but I just didn't feel like having 4 egg whites left over. I all ready made two things - I wasn't going to make a whip for my own ass like my father always said and make three!
I put the plum compote in my bean pot which gave it a rumtoof sort of feeling...for my German followers!
I put the plum compote in my bean pot which gave it a rumtoof sort of feeling...for my German followers!
