The best thing about May is the arrival of the first morels of the season, writes chef Normand Laprise ...Read the full article
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varun xm from toronto, Canada writes: White asparagus, morels, herbs and a presentation that captures the fleeting essence of the Canadian Summer. Thank you Chef. That was an inspired work of art.
- Posted 23/05/07 at 10:55 AM EDT | Alert an Editor | Link to Comment
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Jane H from Canada writes: Just this past May long weekend I was walking near the cabin with my mom and lo and behold...Morels on the side of the road. What a wonderful and tasty addition to that evening's dinner! (tho the wine was definitely not as fancy as those presented in the article)
- Posted 23/05/07 at 12:16 PM EDT | Alert an Editor | Link to Comment
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varun xm from toronto the fan, Canada writes: One has to appreciate the focus on vegetables, and the Chef's attention to pointing out who grew the produce. It suggests a deep respect for the land and for the people around him. Not just an artist, but a fine man too.
- Posted 23/05/07 at 1:33 PM EDT | Alert an Editor | Link to Comment
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otmar zambo from Canada writes: Chef norman! the best thing about may would be warmer weather, not any food you might concoct! Instead we have freezing temperatures and heavy snowfalls! where is the "global warming that brothers "Zuzuky and al Gore" are hoping to show up soon and dreaming about?
- Posted 24/05/07 at 12:34 PM EDT | Alert an Editor | Link to Comment
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Sally Sousa from Vancouver, Canada writes: Bought my first fresh morels this weekend. After checking on the internet about how to clean them -- the worms were news to me -- I took a deep breath and dove into halving them, inspecting them and cleaning them. They were lovely sauteed in butter and olive oil flavoured with slow cooked garlic, deglazed with a nice white wine and served with pasta. A touch of cream and some asparagus tips would not have been amiss. I will be going back to the market next week for another batch.
- Posted 04/06/07 at 1:20 PM EDT | Alert an Editor | Link to Comment
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