Too hot to cook,
never too hot to eat:
left-over black rice long simmered
in broth made from wild mushrooms dried by a north coast hippie,
then tossed with eggs, fennel flower and caramelized red onion and formed into cakes
like kids’ mud pies.
Coated with seasoned crumb and panfried in cast iron with garlic slivers until just crisp, and served with a succotash of corn, onion and blackened chili pepper.
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#summersupper #leftovers (at At Home in Napa)
Heritage Culinary Artifacts