It’s becoming apparent that I like mushrooms, isn’t it? I mean, we have already done mushrooms in Spanish sherry and we are just getting to know each other. But every now and then you discover the mushrooms you meant to use earlier in the week in the back of your fridge, and you say to yourself in a tragic tone, “Oh no, what shall I do with these now?!” Options are a wonderful thing. Continue reading
Aren’t these fun looking? If Tim Burton designed a spring vegetable, it would be the fiddlehead fern. I love the way they look! But how do they taste, you ask? If you like artichokes and asparagus, you will like the taste of fiddlehead ferns. They are only available in the spring because they are literally baby ferns. If left on their own they would grow into a big fern. Crazy, eh? So what do you do once you have brought this strange yet lovable vegetable home? Read on!
If you don’t have spring garlic for this recipe (it is usually available around the same time of year), no big deal. Just use scallions or green onions instead. Continue reading
Here is a nice little Spanish tapa to accompany your Spanish tortilla or to make any time you have a lot of mushrooms. This makes an excellent bruschetta topping as well – especially if you top it with a curl of Manchego cheese! Continue reading