I had some friends in from out of town which I find to be the perfect excuse to make a delicious dinner using all of the wondrous ingredients that the Pacific Northwest has to offer.
I started with Kale stew I made last week; stews get so much better with a little rest. Full of red kale, red greens, black eye peas, celery root cubes, turnip cubes, tomato paste, mirepoix, veg stock, some mushrooms, and…well, probably other stuff I’m forgetting.
Then, insalata caprese. I used fresh cherry tomatoes, fresh basil, both from my favourite produce stand in Pike Market (Sosio’s), fresh mozzarella (made that morning) and some good french olive oil mixed with a nip of lemon juice.
The main corse was a fresh morel mushroom (again, from Sosio’s) gnocchi in a white vermouth cream sauce with black truffles served with baked purple baby carrots with ramps (I have never cooked ramps, but now I’m hooked!).
For desert I made a glass cub of coconut sorbet with shaved mexican chocolate and ginger syrup on top of fresh blueberries and cream.
To finish, I served up the stinkiest cheese I could find. A wonderful, gooey, and creamy cheese with an orange tinted rind who’s stink was met with a spicy bite and lingered for near 15 minutes after a nibble. (I made sure to end with the cheese due to the linger on the palate.)
{ 2 comments… read them below or add one }
And as those out of town friends, it is our pleasure to confirm the dinner was a terriffic, perhaps even terrifying, gustatory success. And that was salt-and-pepper Mexican chocolate, to be completist.
Another confirmation here. Tobias is an amazing cook with great timing, knowledge and thought to make any dish stand out in taste and memory! 🙂