Bradford tells an anecdote about Zuni-chef Judy Rodgers grabbing a plate on its way into the dining room, declaring that the plate looks too perfect, messing it up a bit, and then sending it on its way. I share this story as a preface to this image of the morels being served. Not until I reviewed the photos did I realize how hastily and haphazardly this meal was plated. I know that there appears to be a major river of herbed mayonaise with roasted garlic flowing through the middle of the plate. I promise it wasn't as excessive as it may appear.
The morels were amazing amazing amazing. Though the plate looks a mess, the salmon, asparagus, and morels made wonderful sense once in the mouth.
2 comments:
I never cooked morels, are they easy to prepare?
I can't live without Dolly Parton's Coat of Many colours either!
thanks
R
Roberta,
Thanks for the comment! The morels are very easy to prepare. I follow Alice Waters's recipe from Chez Panisse Vegetables:
Soften a bit of garlic and onions in butter (olive oil would make a fine vegan alternative). Toss in the morels and sautee for a minute or so. Add a small bit of water (I used 1/4 c.), cover, and cook for 4 minutes. Remove the lid, add a bit more butter (here you might use margarine to help thicken the fluid) and simmer for another 4 minutes or so until the fluid has thickened and almost disappeared. Season with salt, pepper, a dash of lemon juice, and fresh parsley.
The flavor of morels is so unique, amazing, and delicate that a simple preparation like this makes the most sense. Plus, they're quite expensive here, so when I splurge on them I don't want them to end up overpowered or overlooked in a more complex dish.
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