My friends and I attended another "What's In Season" class from Laughing Lemon in November. As always, it was extremely informative and the food delicious. Thanks Jack and Silvia!
Some things I learned:
- soaking sliced brussel sprouts in water for about an hour before cooking makes them taste so much better. Anise or fennel make them taste milder and also aid digestion.
- persimmon: you can simply press the soft ones through a sieve and have an instant sauce. Yum!
- soaking cavelo nero (black kale) in salted water makes the tiny white moths fall off
lots of funky roots to try: ugly but tasty
my cooking friends getting their hands dirty
loads of butter for frying...
frying up potato cakes in the aforementioned enormous amount of melted butter
potato cakes all puffed up after a few minutes in the oven
salsify, aka "winter asparagus"
salad with persimmon, feta, red onion, pine nuts, and vanilla vinaigrette
main dish: roasted veggies, glazed salsify, kale and potato cake
pretty French style apple pie (with crème fraîche) for dessert