Somebunny
Executive Chef
Wow Dave! Everything looks wonderful and you really thought through your flavor combos. Great job!
Sent from my iPhone using Cooking
Sent from my iPhone using Cooking
Don't anyone tell him about Duxelles and puff pastry...some folks might get tired of it.
And Kathleen, use more mozzarella than you think you will need in the appetizer.
Good tip as Kathleen can go a bit light on the cheese (as far as I cam concerned). OF course we have different ideas on what enough cheese really means.
LOL... too late, I already know about them. 'Bello-Wellington anyone?
Thanks everyone.
I am interested! Sounds wonderful!
Oh, there is one puff left...
Dibs!!
Do you need my address?
Thanks GW!
A few tricks huh? I can't wait to see!!!
I also can't wait to see what LP has come up with.
I doubt you will be able to buy Calvatia Gigantia the Giant Puffball, they grow near me along with a few other types of fungi, if you google it you will see what it looks like and some recipes.
This maybe teaching granma to suck eggs but if you go out fungi picking take a chart of the edible and poisinous types and if you cant match it dont eat it.
I slice a steak sized piece of puffball and fry it in bacon fat then top it with fried eggs for brekkie, it is also fab as chicken fried steak.