Breakfast today went as follows:

A goodly portion (two cups or more?) of morels were soaked
overnight, cleaned and chopped. They were sauteed in goat butter
(with a dash of olive oil), and after a few minutes an equal
amount of diced olive bread was added, then some vegetable stock,
and the whole thing cooked fairly hard so that it wasn't still soggy.

Divided into three on plates, and each topped with a poached
cage-free egg. No seasonings other than salt and black pepper.

This dish exceeded expectations.

S.

Steve Pope wrote:
Breakfast today went as follows:

A goodly portion (two cups or more?) of morels were soaked
overnight, cleaned and chopped. They were sauteed in goat butter
(with a dash of olive oil), and after a few minutes an equal
amount of diced olive bread was added, then some vegetable stock,
and the whole thing cooked fairly hard so that it wasn't still soggy.

Divided into three on plates, and each topped with a poached
cage-free egg. No seasonings other than salt and black pepper.

This dish exceeded expectations.

Soggy morels, goat butter, boiled bread .... wouldn't take much to
exceed those expectations. -aem

Steve Pope wrote:
Breakfast today went as follows:

A goodly portion (two cups or more?) of morels were soaked
overnight, cleaned and chopped. They were sauteed in goat butter
(with a dash of olive oil), and after a few minutes an equal
amount of diced olive bread was added, then some vegetable stock,
and the whole thing cooked fairly hard so that it wasn't still soggy.

Divided into three on plates, and each topped with a poached
cage-free egg. No seasonings other than salt and black pepper.

This dish exceeded expectations.

You are lucky because:
A. You have morels.
B. You like goat butter, which is good for you ( I don't like it).

S.

--Bryan

Food Snob wrote:

Steve Pope wrote:

Breakfast today went as follows:

A goodly portion (two cups or more?) of morels were soaked
overnight, cleaned and chopped. They were sauteed in goat butter
(with a dash of olive oil), and after a few minutes an equal
amount of diced olive bread was added, then some vegetable stock,
and the whole thing cooked fairly hard so that it wasn't still soggy.

Divided into three on plates, and each topped with a poached
cage-free egg. No seasonings other than salt and black pepper.

This dish exceeded expectations.

You are lucky because:
A. You have morels.

Yeah, they weren't cheap. The soaking procedure was suggested
as a way of floating out the worms, but there didn't seem to
be any this time.

B. You like goat butter, which is good for you ( I don't like it).

I like most (but not all) goat butter. To the limited extent
I use any sort of butter, I like it to sometimes be goat butter.

Steve

ha ha ha! my thought too!! ROFL
But, all points to Steve, he obivously loved it.

-- Bronwyn

Bronwyn wrote:

ha ha ha! my thought too!! ROFL
But, all points to Steve, he obivously loved it.

Your posts will make more sense with adequate context. You may find the
information below to be of value.



Brian

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Steve Wertz wrote:

On Sat, 22 Apr 2006 21:52:55 +0000 (UTC), Steve Pope wrote:


Food Snob wrote:


B. You like goat butter, which is good for you ( I don't like it).

I like most (but not all) goat butter. To the limited extent
I use any sort of butter, I like it to sometimes be goat butter.


You don't know what you're missing until you've tried yak butter.

-sw

lol I've heard it tastes like armpits?

"OmManiPadmiOmelet" wrote in message
...
Steve Wertz wrote:


lol I've heard it tastes like armpits?



Oh, ick! Onions? g

kili

kilikini wrote:

"OmManiPadmiOmelet" wrote in message
...

Steve Wertz wrote:


lol I've heard it tastes like armpits?




Oh, ick! Onions? g

kili



I don't know that for sure, just what I've read by people who've tried
Tibettan cusine. ;-)

Om

Two cups of dried morels is a lot of morels!
This sounds very interesting. I would leave out the "olive" in "olive
bread". Morels have a subtle soft taste, and it's important not to add
anything to the dish which obscures its taste. Also, I would always save and
put the soaking liquid, or "morel stock" into whatever you are making, to
add morel flavor.


"Steve Pope" wrote in message
...
Breakfast today went as follows:

A goodly portion (two cups or more?) of morels were soaked
overnight, cleaned and chopped. They were sauteed in goat butter
(with a dash of olive oil), and after a few minutes an equal
amount of diced olive bread was added, then some vegetable stock,
and the whole thing cooked fairly hard so that it wasn't still soggy.

Divided into three on plates, and each topped with a poached
cage-free egg. No seasonings other than salt and black pepper.

This dish exceeded expectations.

S.