The first recipes I'm considering from Rick Tramonto's Amuse-Bouche include:
- Roasted Shallot Custard;
- Heirloom Tomatoes, "Panzanella Style" (with buttermilk crackers) - dependent upon the quality of locally available tomatoes;
- Warm Onion Tart with Thyme -- I'm fairly certain I have fresh Spring thyme of some sort growing now;
- Pickled Ramps - time for me to head to the woods with my shovel, 'cuz I think we have ramps up now, tho viewing them via use of binoculars from the kitchen isn't a certainty;
- Vanilla Foam with Fingerling Potato Chips - this would involve probably more time than I want to spend, but it sounds way cool...;
- Cabernet-Shallot Sorbet with Pistachio Waves - OMG, if you could just see what this looks like - wow! It involves reducing a full bottle of Cabernet Sauvignon by half, over about an hour's time before putting it into an ice-cream machine. Still, even if this isn't one of the recipes I choose now, at some time I will most certainly be making this recipe and sharing my results. The food porn photo of it is just far too seductive...
Time for a trip to the local store to see how fresh the produce is looking.
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