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Each Friday, we sate your palate with the tastiest topics of the week.
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Missed one of our daily delectable dishes? Check back every Friday for our weekly roundup.
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While having a leisurely discussion about chocolate chip cookies the other day (a common occurrence in fact), we EATers began to tell of the unorthodox ways we’ve tackled our cookie cravings in our past. We suffered most in college, finding ourselves either oven-less, or (equally pathetic) too lazy to bother to find and/or use one. Desperate action resulted and toaster ovens, microwaves and George Foreman grills were all sacrificed for the noble cause. We took no prisoners.
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So…the annual Norton morel hunt took place this past weekend to much acclaim and fanfare (from the extended Norton family of course). It appeared our timing was divinely-inspired; it was the utter pinnacle of the season. We harvested one ripe specimen after another. They were fresh and firm and of a good size (4-5” or so—inch-high baby morels abound if one plans one’s search too early). We met only one that was past its prime—though it would have been much cherished in our Jersey years. The culmination of the adventure: herb-encrusted veal chops bathed in a morel cream sauce, alongside roasted asparagus and a glass of dry white wine. Truly a meal worthy of an expedition.
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Each Friday, we sate your palate with the tastiest topics of the week. Questions? Comments? Suggestions? Email
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