The perfect feast can be built with a few simple foundational elements: loving and thoughtful intentions, clean and fresh ingredients, and good company. These tools help us fully embrace what this season is all about - celebrating life with the people we love. So when it comes to food, we turn to Diana Yen's latest cookbook, A Simple Feast. A Simple Feast is filled with wonderful heartfelt stories, taking you on the ultimate culinary journey that unfolds with the seasons. From a trip to an antique market and a visit to the apple orchard, to a rooftop barbeque and a day spent inside during a snowy winter, each event inspires simple and elegant food. Between these pages we discovered this recipe for Seared Scallops and Chanterelle Pasta. The purity and beauty of this dish is as enticing as its call for deep nourishment and comfort. It reminds us to make time for small indulgences in life, starting with the dinner table. Whatever the occasion or audience, this recipe will provide incentive for your own simple feasts. Here's Diana with a few culinary notes... Chanterelles have a slight finish of pepper on the tongue and a smell of apricots. With their fruity and woody flavors, these mushrooms are excellent in pasta dishes and their tulip shape makes them a beautiful addition to the plate. Scallops are lovely here too, as they lend a delicacy to the earthiness of the chanterelles. Chanterelles are just one of an incredible variety of wild mushrooms. When you see wild mushrooms pop up at the market, explore the different varieties. Morels with their spongy cones absorb flavors from sauces wonderfully. And king trumpets sliced and sautéed in butter are splendid as a main course. Or if you’re curious to forage your own, find an expert guide and go picking for them - early fall is usually best, right after the first rain.
from The Chalkboard http://thechalkboardmag.com/a-simple-feast-seared-scallops-and-chanterelle-pasta
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