fiddlehead

Closing out Winter, Welcoming Spring

Last night, we had some friends over, serving our Pumpkin Raviolli using up the last of our pumpkin puree with an awesome beet-blood orange-fig chevre salad, fresh bread courtesy of the guests, and good wine and conversation courtesy of all involved. For dessert, I finally attempted my grandmother's strawberry shortcake, whipped-egg-risen cakes and all. It turned out well, but still a bit eggy (I used farm fresh eggs).

We ended the night with some creative Manhattans, and all was good.

Tonight, we continued on the celebrate-spring trajectory with a seared steelhead filet (with parsely, chives, lemon zest and a dusting of garlic and sage powder) served alongside some fiddle-head ferns which I blanched then sauteed with already-carmelizing onions and mushrooms in bacon fat. To both dishes, a dash of white wine was added.

In other words, I'm very happy it's spring. We've begun haunting the various nearby farmer's markets for any sign of garlic tails.

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