The Food Thread

turbo

We have morels in Maine, too. Very tasty mushrooms. Slice them and pan-fry them. They are easily overpowered by other foods, so it's a good idea to serve them up neat.

Evo

Morels grow wild in the fields and yards of people in rural areas here. Evo Child and her BF hunted and cooked up a bunch. She loves them, I got none. They're crazy expensive at a restaurant.

turbo

No sharing? That's immorel.

dlgoff

Around here, you don't even share where you've found them.

BTW One needs to beware of the false morel. Some, like this one, looks very similar to a morel.

reenmachine

sushis are the best

said my piece

turbo

Around here, if you have found a great place to pick fiddleheads you NEVER tell about the place. Those baby ferns freeze well if you blanch them promptly and they are such a welcome addition to sparse winter meals. My wife and I can afford pretty much we want to eat now, but it was not always the case (~40 years back) and local seasonal foods are always a special touch. When I was a kid, my father now 87) would say "one brake will spoil the batch", meaning that if you picked the immature sprouts of a similar fern and they ended up in the steaming pot, their bitterness would ruin the taste of the real fiddleheads.

BTW, around here about the only morels that I find are quite pale (yellow morels), and I haven't found any interlopers, but thanks for that heads-up.

Borek

Why one of the tags associated with the thread is "ninfa"? I checked wikipedia and I don't get what it may have to do with food.

dlgoff

Maybe the tag should have been Ninfa's.

Evo

Some things are so simple, you don't think about a recipe, but I realize that we have some people new to cooking, and some of us are getting older and can't remember as well as we once did.

This is one of those simple recipes. It's for corned beef hash, but you can use any leftover meat, roast beef, ground beef, ham... This is SO GOOD.

http://www.simplyrecipes.com/recipes/corned_beef_hash/

And just in case the URL ever goes bad, here's the recipe.


Corned Beef Hash Recipe

If you have leftover cabbage from corned beef and cabbage, feel free to chop that up as well and add that to the hash.
INGREDIENTS
• 2-3 Tbsp butter
• 1 medium onion, finely chopped (about 1 cup)
• 2-3 cups finely chopped, cooked corned beef
• 2-3 cups chopped cooked potatoes, preferably Yukon gold
• Salt and pepper
• Chopped fresh parsley (optional)
METHOD
1 Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.

2 Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.

3 Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peak underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.

4 Remove from heat, stir in chopped parsley (if desired). Add plenty of freshly ground black pepper, and add salt to taste.

Serve with fried or poached eggs for breakfast.
Serves 4-6.

If you like it spicy, sprinkle with a bit of cayenne or red pepper flakes when you add the meat and potatoes.