Polenta with Porcini Mushrooms and Grilled Ramps
(with olive oil, salt, pepper and balsamic vinegar
(local, organic with olive oil, salt, pepper and lemon juice)
The grill got a full workout with the radicchio, asparagus and ramps all vying for space. The radicchio benefited the most, with the balsamic vinegar caramelizing and neutralizing any residual bitterness. The asparagus were local and organic and you could tell, not just physically (a distinct creaminess), but also on the palate. The grilling really brought out the all the smoky and earthy notes -- and apologies for wine-like hyperbole -- the terroir. Also, these may be the last of the local ramps now that the shade trees have almost fully bloomed...
Porcini: How I Love Thee, even at $30/lb
Again with the fabulous mushrooms -- and again from the Mustard Seed Market. Some huge specimens that we're looking forward to experimenting with over the next few days.
Friday, May 11, 2007