Feeling a bit prickly

Yesterday's cooking experiment was making yogurt. Because I want to make mayonnaise. Which means I ended up eating "charcuterie" for dinner instead of cooking. And was really hungry this morning. 

No problem. I shopped yesterday with an eye to cooking real food. And scaling back on the carbs. Both the scale and recent bloodwork confirm what I already knew from getting the OMG hungries. My carb consumption has been outpacing my activity level. 

So, today's brunch was what last night's dinner should have been: Veal Amontillado with Hedgehogs.

Don't worry, talking the prickly mushrooms, not the cute Erinaceidae. 


It's the first time I've bought veal in a long time. I'm not opposed to eating young creatures, but the calves raised for meat are both spoiled and deprived. It was a good meal. It will probably be another long time before I buy veal again.

Hedgehogs

Hedgehog mushrooms are kind of like Chanterelles with spiny gills. They have a similar texture, but a pepperier, more prickly flavor. They shed some of the gills when you cut & cook them, so expect a sauce with "bits". 

Sherry vs Marsala

I'm sure there are good Marsalas. I'm also sure I have better access to decent Sherry. Lately, a medium Amontillado from Hartley & Gibson has been my go-to cooking wine. Truthfully, I would have preferred an Oloroso for this dish...I added a little honey.

One, two, three, EAT!

I'd forgotten how quickly this actually comes together. Saute the mushrooms with some garlic & shallots, deglaze with the sherry, add chicken stock & a little gelatin and reduce. Quickly sear veal scallopini & set aside. Saute some spinach in that pan. Add scallopini to the mushroom sauce. Plate. Yum.







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