The bold flavours of Japanese togarashi, ginger and miso add a trendy twist to the beloved burger.
My family and I own a 16 acre farm of organic cranberries. When I saw the challenge was to use local products, I couldn't resist working with this wonderful, beautiful and tasty fruit. I serve these with roasted buttercup squashe. The sweetness of the squash blends well with the sweetness of onions and cranberries.
Every spring we would eagerly anticipate the phone call. We never knew when it was coming. Sometimes it came in April, sometimes in May, and sometimes in June. Grandma would call and tell my Dad there was a package coming for us bus parcel express and that he had better be there to meet it . My Dad would shout, "Grandma's sending morels!" The entire day was then spent in morel anticipation. Dad would take one of the kids out to buy the finest steaks money could buy, and to be at the bus station to get the morels when they arrived. No matter what time of the day it was, he'd then rush home and prepare a to-die-for steak and morel feast. When my Grandma got a little older and could no longer go hunting for morels, the roles shifted. Dad took the whole family out searching for morels every spring. (That's when fiddle heads, which are found in the forest at the same time as morels, were added to the morel feast.) Sometimes we were successful, and sometimes we were not; but when we were fortunate enough to find the elusive treats, Dad always packaged some on ice and bus parcel expressed them to Grandma. This recipe melds the succulent, addictive flavour of morels with the scent of springtime in the forest. It is a Canadian gastronomic delight!
