Thursday, May 6, 2010

The Perennial Plate and Like Minded People and Morel Toasts

If you are interested in sustainable living, locavorism and just darn good cooking advice, I urge you to visit The Perennial Plate.

Daniel Klein, author and star of the site is spending a year in Minnesota, cooking, learning and foraging a culinary existence. And the best part? He is documenting his culinary journey for all of us to share. The most recent video he has posted has him foraging for and cooking morels. Watch, Learn, Eat.


To view other episodes of The Perennial Plate, go to

When it comes to food and where we get it I love finding like minded people. It is exciting to realize that there are more and more people in this country who are living responsibly with their food choices. And make no mistake about it, it is a choice! Choosing to purchase from farmer's markets and CSA's, buying from companies with community ties, planting a garden, shopping in season; all of these practices add up to healthy, natural, good for us and the planet living.

A fellow blogger and like minded eater is having a food giveaway, Robynn at Robynn's Ravings. Click on over to participate and you could be the lucky reciprient of some yummy wholesome food items.

Morel Toasts: Serves 1 (okay, it's really enough for four people, but once you start eating morels you get a little greedy)

1/2 pound fresh, local morels
4 ounces goat cheese
1 teaspoon fresh thyme
1 french baguette
4 tablespoons cold, unsalted butter
Sea Salt to taste (or other crunchy salt like Fleur de Sol)

Mix the fresh thyme into the goat cheese and set aside.

Gently brush morels (or any other type of mushroom you like) to remove any visible dirt.

Melt butter in a large enough saucepan so that you can add all the morels or mushrooms. You don't want to crowd them, each morel or shroom should have its own little space in the pan.

Add fungi and saute until all the liquid cooks off and they have some color on all sides - about 6 to 8 minutes.

Slice the baguette on the diagonal into wedges about 5 inches long and 1/2 inch thick. Toast gently, just to crisp, not to brown under the broiler. Flip and toast other side. Watch it - the bread will burn quickly if you are not careful.

Spread a healthy portion of goat cheese on each warm toast. Top with sauteed morels, then a pinch of crunchy salt. Serve.


  1. The photo of the white Morel made me weak in the those things!

  2. You are so right about choices. I'm back to being mostly veggie so for Mother's Day I'm going to ask my youngest to go to the Farmer's Market with me this weekend. She did ask what I wanted to do, after all. I wonder if the booth with all of the morels will be there...

    I learn so much from your blog. You are cutting edge when it comes to sustainable food, and non-factory farming.

  3. Sometimes I wish I liked mushrooms. But I don't. Sigh.

  4. What a yummy and wonderful site THIS is!! Thanks for stopping in and for the contest promo! I'll be following right back. :)

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Wow. Thank you so much for taking the time to comment. I love feedback... what with being a cook and all. I will respond to your comments via email (if you do not have a "noreply" address or here, below your comment) As always, Bon Appetite!

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