Wednesday, September 7, 2011


I recently acquired this gem from a certain going-out-of-business bookstore along with a few others, but that's a story for another time.

The Wild Table by Connie Green and Sarah Scott with a forward by Thomas Keller.
 I'm fascinated with foraging. We live in the woods where I know there is a bounty of edibles. I'm just not sure what's what. I'm hoping this book helps. 

Look at all the pretty pictures. Ooooooooh Aaaaaaaaaah!

Stuffed morels...HOLD THE PHONE!
 I just love my cookbooks. Each one was chosen with care. I'm a visual learner so I like lots of pictures.
I had them neatly stored/displayed in our kitchen island ready for action.
 Unfortunately, at the moment, they're sitting in boxes in my workspace/dressing room out of the terrorizing hands of this person...

...and some even had the good fortune to be reassigned to the dining room buffet. Which I quite like and plan on keeping them there as permanent residents.

The recipe that struck my fancy  was this one...

Luscious Chanterelle and Corn Chowder.
Adapted from The Wild Table.
2 strips bacon
3 tbsp. butter
1/2 cup diced onion
1 medium celery stalk, diced
1 garlic clove
1/4 cup chanterelles, chopped
 (the recipe called for 3/4 cup but they're expensive and this seemed to be plenty)
1 lg. yukon potato, peeled and chopped
(I used three small potatoes I got from the farmer's market)
3tbsp. flour
1 tsp. thyme
(I used dried)
sea salt and pepper to taste
1 quart mushroom stock
(see this post for stock)
1 cup heavy cream

Brown bacon in stock pot. Add butter. Add onion, garlic and celery. Cook until tender and translucent. Add the mushrooms and cook until tender. Stir in corn and potato and cook for 3 more minutes. Sprinkle in the flour, thyme and season with salt and pepper. Add your stock while stirring continuosly.
Bring to a boil, then simmer  covered for 20 minutes or longer. Stir in cream.

Sidenotes: The recipe called for a bay leaf but I didn't have one. It also called for some lemon juice at the end but I was scared it would break my soup so I ommited it. You could also substitute chives in place of thyme. Some creme fraiche would be nice too for a little tang. I might even shave some truffle over the top next time to really dress it up (great for a dinner party).

Did I mention my absolute obsession with all things mushroom.
I didn't really have any pregnancy cravings to speak of but post-partum I developed this taste and insatiable craving for mushrooms. Particularly shitakes, chanterelles, truffles(duh) and morels. 
Yeah, I'm a cheap date.

This bag of awesomeness came from our local farmer's market mushroom guy. 
He even gave me a truffle... FOR FREE! More on that later.

I served the finished product with a simple slice of country white bread slathered in butter.

Again , any questions, don't hesitate to comment.

1 comment:

  1. Looks like an awesome cookbook! Oh it's been ages since I've feasted on chanterelles ... how I LOVE them! Now you've got me hankering for them after reading that luscious corn chowder & chanterelle recipe you posted ... YUM!!!