Halloween-inspired menus and autumn funghi are the order of the day (week) in Epicurious' e-newsletter. The scary October holiday doesn't inspire me as much, however, as the use of seafood and wild mushrooms.
My favourite:
Steamed clams with Italian sausage and fennel
My only real difficulty with this dish would be the sourcing, though it is nothing a trip to a fresh fish market like Borough couldn't fix. Epicurious reckons that this dish is all the more impressive since due to its simplicity (only one pan is needed). I'd love to give it a try.
A very close runner-up:
Wild mushrooms en papillote
This recipe works as a first course, according to its chef, but I think it would make a good side dish with the main course, or a lovely bed on which steamed white fish would lay.
I worry that a stick of butter (8 oz) is needed for four first-course servings, however. It certainly would taste very rich, though it could drown the mushrooms and herbs (a fantastic mixture of chives, parsley, tarragon, shallot, garlic). If I try this, I will try reducing the butter by half.
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