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Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Organize pot lids vertically — saves cabinet space
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Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Organize pot lids vertically — saves cabinet space
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Place figs in a bowl, cover with hot black tea and let cool. Cover and refrigerate for 4 to 6 hours or overnight, depending on initial softness of figs. 2. Preheat oven to 400 degrees. Wash potatoes well and trim any bad parts. Separate garlic head into individual cloves but do not remove outer skin. 3. Drain figs. In a bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. Place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes. Remove and season immediately with salt and pepper. Serve. Diners may remove skin from garlic at the table and eat along with the potatoes, if they wish.