Chanterelles

There are many ways to cook chanterelles. Most of the flavorful compounds in chanterelles are fat soluble, making them good mushrooms to sauté in butter, oil or cream. They also contain smaller amounts of water- and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking chanterelles include them in sautés, soufflés, cream sauces, and soups. They are not typically eaten raw, as their rich and complex flavor is best released when cooked

Chanterelle Risotto:     

This recipe is a deliciously delicate combination of wild mushrooms and comfort... sort of a refined version of mac and cheese.  If you have chanterelles put away, this will make a great wintry weather soul warmer when you need it the most.

Scrambled Eggs with Chanterelles:

This recipe is a great way to start the day.  Eggs and Chanterelles go very well together.

Caramelized Onion and Chanterelle Quiche:

This recipe is a lofty layering of savory peppery Comté cheese, caramelized onions, and buttery herby sauteed wild chanterelles. It's a heavenly melding that ensures all of the goodies are nicely distributed throughout the silky egg custard. This recipe does require some planning, as the quiche needs at least an hour to cool down once out of the oven. Although torturous to inhale the wondrous aromas while cooling on the kitchen counter, it's worth the wait and makes excellent leftovers.

Tomatoes

Tomatoes are surprisingly delicate, we've discovered! Harold McGee in his book On Food and Cooking explains that refrigerating tomatoes damages the membranes inside the fruit walls, causing the tomato to lose flavor and develop the mealy texture we associate with mid-January grocery store tomatoes.

So the best place to store tomatoes is, indeed, on the counter top at room temperature. They actually continue to develop flavor until maturation peaks a few days after picking.

What to do with too many tomatoes?  If you find yourself with just too many gorgeous tomatoes, they can be frozen and accumulated for future sauce making or jamming.

Sautéed baby squash with basil and feta: 

This simple preparation yields delicious results in a versatile side dish. If baby pattypan squash are not available, substitute four cups of thinly sliced zucchini or yellow squash.