THIS WEEK’S SUPPER INGREDIENTS:
White Beech Mushrooms
There are a few quail farms in Iowa near where I grew up. My sister worked at one during high school and one thing that stuck with me is that each hen’s eggs were different from the others. The spots were unique to each and therefore each hen came equipped with their own little stamp 🙂 My admiration for their uniqueness and beauty carries on but only now I am able to appreciate their unique flavor. The yolks of quail eggs in my opinion are richer in flavor when compared to that of the chicken. The ratio of yolk to white is also much greater in these tiny treasures and lends itself to a more concentrated flavor. Praised around the globe and often sold as street food quail eggs make the perfect snack or addition to your appetizer repertoire.
White beech mushrooms are one of my favorite mushrooms to cook with. They are my favorite to pickle and I am more easily able to hide them from my mushroom hating kindergartener 🙂 Spring makes me think of mushrooms and one of my favorite indulgences happens to be brown buttered beech mushrooms on freshly made brioche 🙂
Frisée is a member of the chicory family along with its garden bestie radicchio (I say this because they are always planted next to each other in my garden and make for a stunning display). Referred to in my household as the “Fierce Frisée” a nod to its ability to withstand heat while all the other “lettuces” wilt in the presence of flame :). Yes, I am that mom that coins great and powerful terms for all the vedge in my meals in hopes to appeal to my kids!
I hope you check back on Tuesday to see what I have created for my supper and as always, I would love to see what you have made so “SnapYourSupper” and be sure to use the hashtag #snapyoursupper!