Random thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris.
Friday, July 22, 2016
Périgord -- Girolles
We spent a few days in le Périgord with good friends who have a magnificent home in the heart of the region. This year, a neighbor gave our friends a massive quantity of girolles that he had foraged on his own land. I made a dinner appetizer with half of them, but the really special thing was to make girolle toasts for breakfast. Nothing but an obscene quantity of mushrooms sauteed with a little garlic, lots of thyme, salt and pepper, served on slices of toast made with perfect country bread.
Sauteed girolles on country toast
Easy but hard to beat. All you need is loads of spectacular fresh girolles.
This blog records my thoughts and experiences relating to cooking, eating, restaurants, food products and ingredients, kitchen equipment and other matters relating to cuisine.
I do not offer reviews of New York restaurants; there are already enough reviewers and points of view. I will, however, discuss things that I discover at restaurants that may be of interest to others. I will offer brief reviews of selected Paris restaurants, as I am often asked for suggestions by people planning trips to that marvelous and beautiful city. In particular, I report from time to time on my ongoing quest for excellent, reasonably-priced restaurants in Paris; fortunately, there are many.