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How To make Fresh Morels with Apples and Butter Noodles
6 tablespoons butter
1 pound fresh morels
sliced if large
1/2 cup minced shallots
3 granny smith apples :
cored and
julienned with :
skin attached 1 chipolte pepper -- dry, minced
1 tablespoon flour
1/4 cup calvados
1/2 cup vegetable stock
1/2 pound fresh pencil asparagus tips
1/2 pound cooked lancaster butter noodles
1 teaspoon cracked black pepper corns
salt to taste 1/2 cup watercress or baby mustard greens
In a hot pan clarify butter, add mushrooms and saute 2 minutes. Add shallots saute for 2 minutes. Add apples, chipotle and flour, saute 2 minutes. Add calvados and flambe. Add stock and bring to a boil. Add asparagus, stir, add pasta, cook 3 minutes. Add black peppercorns, and salt, toss. Serve garnished with greens.
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This was the very first meal we filmed for her show. We'll leave up the original and enjoy this one for improved clarity as well as a new ending message from Clara.
I recently rediscovered the original tape, dated April 10, 2007, just days away from its thirteenth anniversary. On June 2007 I posted it as the 4th video of our initial posts (saving the best for last, of course). At the time there were very few concept YouTube channels and it wasn't yet owned by Google.
As a filmmaker, I tried convincing TV studios that this was a great show idea. I was told that there wasn't really an appetite for a cooking show about the history of the Great Depression, hosted by an unknown 91 year old Grandmother.
I saw YouTube as a place I could make the show anyway and let people decide for themselves if they wanted to learn meals from the Depression and meet my amazing Grandmother. And you did decide. Thanks for watching and I'll try to continue to share Clara and her incredible cooking as best I can.
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Morel Mushrooms - Tips & Info - Funktified Food #28
Dan is obsessed with morel mushrooms. Every spring about the time that the last of the snow melts and the trillium starts to bloom...he is out in the woods for a couple weeks in search of the elusive morel mushroom! This episode is a chronicle of this year's morel season and includes tips for finding, identifying, transporting, preserving and eating morels. In this video, I try to answer many of the basic questions that I often read on the morel forums. I realize and respect that there are many strong opinions on even the most basic questions regarding morels, but this is how I do it. We are just scratching the surface on information, so feel free to ask questions.
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In this video, I show the difference between a half-free morel and a poisonous 'false morel' because people often ask the question on the forums. However, many people including myself, choose not to pick the half-free morels at all because the two look very similar and also because the mushroom is so much smaller.
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