November 20: Wedge-A Cheese Shop, Reno; signing and tasting, time TBD.
November 29: Whole Foods Wine & Spirits, Boulder; Signing and cheese and spirits pairing with Bryan Dayton of OAK at Fourteenth, 4-6pm.
Coming in January:
Justice Snow’s Restaurant + Bar, Aspen; wine, cocktail, and cheese pairing.
La Tour Restaurant, Vail; signing and wine pairing.
serves four as a starter
1 tablespoon + 1/2 tablespoon unsalted butter
1 tablepoon extra virgin olive oil
1 lb. fingerling potatoes, parboiled and drained, and cut into 1/2-inch slices
3/4 lb. chanterelle mushrooms, wiped clean and quartered if large, halved if smaller
1 medium shallot, minced
1 teaspoon chopped fresh thyme
1 tablespoon Champagne vinegar
Kosher salt and freshly ground black pepper, to taste
Heat a sauté pan over medium-high heat, then add 1 tablespoon unsalted butter and the olive oil. When butter is foamy, add chanterelles and cook until golden and fragrant, about 5 minutes. Important: the first few minutes of cooking, the mushrooms will release their liquid- you must keep cooking until the liquid has absorbed and mushrooms begin to brown.
Add remaining half tablespoon butter, and sauté shallots and thyme with chanterelles for 1 minute. Add potatoes to heat through, being careful not to break them up as you stir. Remove from heat.
Allow salad to cool in large bowl for several minutes, then add Champagne vinegar, more olive oil, if needed, and salt and pepper to taste. Serve warm.
©The Sustainable Kitchen 2001®