I wandered into Delicious Orchards to maybe get some red chiles but mostly because it’s a nice store to shop in; these days it got somewhat marginalized by neighboring Wegmans but still offers a charming country store appeal backed by a great produce selection… Though i found no interesting chiles (was looking for fresh fresno or cayenne) there were great fingerlings, and morels so i got both, plus plump watercress.
Back home with no obvious game plan i opened several mushroom as well as french cookbooks but found nothing particular enticing… Well, always count on Schneider’s Amaranth to Zucchini – this is what she had to say in the book – "to keep every drop of flavor, bake morels, covered, with petite potatoes to soak up their juices. Small yellow-fleshed potatoes, which have a waxy texture and rich flavor, are a must for the success of this simple dish, which looks casual but tastes elegant… set on a bed of cress, and you have a lovely dinner." What a happy coincidence!
And though i got rose fingerlings instead of yellow baby yukons they’re even waxier and flavor rich. Scheider calls for hazelnut oil, nutmeg and white wine, while i flavored the dish with rosemary and fino sherry. Baked it in individual cazuelas. Excellent!